The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ermabom's picture
ermabom

How much dough in a pullman pan

I just got a 13x4x4 pullman pan. I made the recipe from KA and it filled the pan perfectly. Unfortunately, I didn't weigh the dough before I put it in. I just tried 23 oz of dough and I don't think it is going to fill the pan. Instead of trial and error, I was wondering if anyone knew what weight of dough is ideal for this pan.  

dmsnyder's picture
dmsnyder

San Joaquin Sourdough: another variation

I have continued to play with my formula for what I call "San Joaquin Soudough." This continuing series of experiments started with my curiosity as to whether the baguette formula of Anis Bouabsa could be applied to other types of bread than baguettes. The short answer is, of course, "yes."


The basic approach I have been using is described in detail in the following blog entry:


http://www.thefreshloaf.com/node/8454/pain-de-campagne 


The present variation used 10% KAF White Whole Wheat flour, 90% KAF Bread flour and a slightly higher hydration - 76%. The techniques for mixing, fermentation, etc. were as I have described before. So, the ingredients were:


Ripe 65% hydration sourdough starter....100 gms


Water........................................................380 gms


KAF Bread Flour.........................................450 gms


KAF White Whole Wheat Flour...................50 gms


Sea Salt.........................................................10 gms


Instant Yeast................................................1/4 tsp




The combined effect of the different flours and the higher hydration was to yield a dramatically different bread with a much more open crumb structure - really ciabatta-like.


Now, I did bake these loaves under an aluminum foil roasting pan for the first 12 minutes and then for another 18 minutes uncovered. The oven spring was massive. My scoring was obliterated. Examination of the crust coloration of the bloom revealed that the bloom occurred very early in the bake and very rapidly. (The coloration was even and not different from the rest of the crust. See my Scoring Tutorial in the TFL Handbook for further explanation.)


With the higher hydration and covered baking, the crust softened quickly during cooling. The crumb was like a good ciabatta - very tender yet still chewy. The taste is very mildly sour, even on the day after baking. It made a delicious sandwich with Toscano salami, Beaver Brand Sweet Hot mustard and lettuce. (Sorry, Mini. It definitely would drip mayonnaise in your lap.)


This bread presented me with a number of surprises, but I'm far from disappointed. I'm happy to have a "new" bread in my repertoire. 


David

SulaBlue's picture
SulaBlue

"Must Have" books

It's occurred to me that I should compile a list of "must have" books that I can take with me when I go to Half-Price books. Or, better yet, stick in my husband's wallet as he has a habit of sneaking to the book store when I'm not around. Just this last trip I found Peter Reinhart's "Whole Grain Breads" (which I already have), Beth Hensperger - "Bread for All Seasons" and Nancy Silverton "Breads from the La Brea Bakery" (both of which I bought). I'm admittedly not so sure about Ms. Silverton's book as of yet. If you could have 'The Ultimate Bread Baking Library' - what would you have in it?

Naterob1111's picture
Naterob1111

Banana Bread, with Chocolate Streusel Topping

I have been playing around with multiple Banana Bread recipes and I have ended up with my own recipe that I personally enjoy.  It's mildly easy to prepare and takes about an hour and ten to make.  This recipe makes two small loaves.


Nevans Banana Bread (with chocolate streusel)


Preheat oven to 350 degrees


In one bowl mix:



  • 1 1/2 cups of flour

  • 1 1/2 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon of cinnamon

  • 3-6 over-ripened bananas.  (this is a choice of taste, the more bananas, the more mushy your dough gets but the more flavor)


In another bowl mix:



  • 2 eggs

  • 1/2 a stick of butter

  • 1/3 cup of dark brown sugar

  • 1/4 cup of white sugar


Mix these two bowls into one and add a handful of chopped walnuts or pecans if you choose, and even a handful of chocolate chunks is always fun.  Grease your loaf pans with butter and pour the dough.


Streusel Topping:


Mix this in a saucepan on the stove in order.



  • 1/2 a stick of butter

  • 1/2 cup of flour

  • 1/2 cup of brown sugar

  • 1 1/2 tbsp of Cocoa

  • 2 tsp cinnamon

  • (optional) Handful of walnuts or pecans

  • (optional) 1/2 tsp of ginger


Mix this well until butter is well mixed so that there is a crumbly feel.  Add to the top of the loaves, this amount should cover both loaves entirely.


Bake for 40 minutes.  Check at 30, if streusel starts to burn, add alluminum foil, hasn't happened to me yet.  After 40 minutes, shake the loaf pan to make sure that the loaf isn't liquidy on the top, this is another ten minutes if it is.


Let sit for 10 minutes to cool and finish cooking itself. 


To extract from the pan I seperate the sides with a spatula and then surround the loaf pan with foil and flip.  The foil allows you to flip the loaf back on to its bottom after you take off the pan.


Voila!  Enjoy a good breakfast, or snack.

ericb's picture
ericb

cheese, anyone?

I know this is pretty far off topic, but I was wondering if anyone knows anything about making cheese? In a way, it seems similar to making sourdough bread: mix a bunch of raw ingredients together, put it in a warm place for a given amount of time, and let the bacteria work their magic.


Friends of ours buy a special kit that includes enzymes, but it's fairly expensive. I'm wondering if there is a way to produce these enzymes "naturally," like one cultivates a new starter.


Any thoughts on this?


 


Eric

SulaBlue's picture
SulaBlue

Working a High-Hydration Sourdough

What I'm working with:


http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/


I just did the first fold. I don't have a long enough container, with a lid, that I can turn this out into so I'm keeping it in the mixing bowl (Which, like a dork, I forgot to oil - it's always something, isn't it?!) Anyway, I just gave it 2-3 good folds at the 50 minute mark and have to do the next fold in 100 minutes. I'm assuming that the dough is going to stiffen up some as it goes. It's very, very wet right now. Not sticky per se, but it's a bit like playing with that 'goo' stuff that we got out of the vending machines as kids.


This has all been hand mixed, no KA or other electric mixer. I assure you, you DEFINITELY know when things are 'just mixed' when mixing nearly 4 pounds of dough by hand. Holy moley, I'm going to need a sling :) Anyway, as I said, I just did the first fold. I grabbed as much as I could and gave it a slow tug vertically until it looked like it was about to tear (in one case it did, oops) and then folded it over, turned the bowl one-quarter turn and repeated. I made 2 1/2 turns of the bowl. It's practically running through my hands like the aforementioned 'goo.'


What should I look for when I do the next set of folds? What texture am I looking for to know that it's 'done' and ready for shaping, or if I need to give it a few more folds? I haven't worked with such a wet, stretchy dough before! I'm going to divide out half and immediately refrigerate to use for pizza dough. The rest I'm going to -attempt- to shape into two batards on my pastry cloth.


Any tips would be greatly appreciated. (Videos that show a good close-up of the proper texture of a completed folded dough would be a blessing)

gothicgirl's picture
gothicgirl

Maple and Bacon Muffins

Posted on www.evilshenanaigans.com  4/8/2009


I am a bacon devotee.  I'm not sure if you have noticed, but I love the stuff!  That's why when I was challenged to create a sweet and savoury bacon muffin I jumped at the challenge!


Maple and Bacon Muffins 


But, this is a tale of sadness, regret, but eventual triumph! 


Two months ago, on a cold January evening, I was contemplating new ways to use bacon in my baking when my husband asked, "Can you make a bacon cupcake?"  A cupcake?  No, not that, never that.  However, a muffin I could do!  So, off to research.  I formulated a recipe with a brown sugar crumble and gave it a whirl.


Maple and Bacon Muffins 


They tasted great, but looked about as pretty as homemade soap.  Not a shining moment for me, but I moved on.  Next I tried no crumble and more maple.  They were far too sweet and had the texture of sticky cornbread.  BLEH!   Long story short (too late, right?), after a few more failures I struck the right balance of salty and sweet in a tender, bulging muffins!  It is this that I present to you, the perfect brunch bread. .. Maple and Bacon Muffins!   


Maple and Bacon Muffins   Yield 1 dozen


2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon kosher salt
4 slices bacon, cooked crisp and crumbled
1 cup milk
2 eggs
1/2 cup vegetable oil
1/4 cup real maple syrup


Heat the oven to 400 F and line a 12 cup muffin pan with paper liners, or grease and flour the pan well.


Dry Ingredients 


Mix the flour, baking powder, sugar, and salt well.  Mix in the crumbled bacon.


Wet Ingredients 


In a separate bowl mix the milk, eggs, oil, and maple syrup.


Complete Batter 


Make a well in the center of the dry ingredients and pour the wet ingredients into it.  Fold gently until the dry ingredients are wet.  It will be lumpy.


Scoop into the prepared pan and bake for 20 minutes.


 Maple and Bacon Muffins - Cooling


Serve warm.


Maple and Bacon Muffins

pjaj's picture
pjaj

Malt flour

Does anyone know of a supply of malt flour in the UK?


I know about Wessex Mill's Malt Loaf Flour, but this is a mixture of 15% malt flour with white flour and it has sugar and "flour improver" as well.


Malt flours come in several grades ranging from pale lightly roasted with the enzymes still active to a dark roast with more flavour, but no enzyme activity left.


I've emailed two commercial suppliers a few days ago, but have received no replys, so I'm not hopeful there.

pjaj's picture
pjaj

How to achieve a soft crust.

I am trying to duplicate a commercial loaf that is virtually crustless. It is a malt fruit loaf. I have tried baking it at a lower temperature for longer and with a pan of boiling water in the bottom of the oven. This is better, but it still comes out with a light, crisp crust. Any ideas how I could keep / make the crust softer? The recipe I'm using can be found in the discussion on this site here.

slothbear's picture
slothbear

white spelt sourdough

white spelt sourdough bread


Eric's latest video masterpiece at Breadtopia is a whole spelt sourdough.  I was anxious to try it.  So anxious that I didn't notice that I had white spelt flour, not whole spelt.  No matter, the flexibleness that is bread took over, and it came out fine.

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