The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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BettyR's picture
BettyR

Why does my meringue weep?

It’s a very small problem but I wish I knew how to make it stop. If anyone knows I would appreciate any help I can get.

HokeyPokey's picture
HokeyPokey

Peter Reinhart Whole Grain Bread Recipes - too wet and too sweet

I live in the UK, and purchased a copy of Peter Reinhart's Whole Grain recipes book as soon as it came out on sale. I was really looking forward to his book, and trying out complex, wholegrain flavour breads.


However, every recipe i have tried so far has came out too sweet, and my biga and poolish always come out too wet, much wetter than the consistency in his pictures.


Has anyone else had a similar problem with Peter's recipes? Am I doing something wrong?


 


HP

Halperinr's picture
Halperinr

conversions

All these breads sound wonderful, but being an amateur bread baker I can't use most of them because of the "technical"


measurements and directions (in grams, "hydration", etc) I would appreciate a conversion tool so as a home baker


I could understand and use normal kitchen measuremts like ounces, cups, Tbs, tsp, etc

dantortorici's picture
dantortorici

Paris, Nice bread stops worth noting?

Headed to France in a couple of weeks with some time in Nice and then Paris.


I'm interested in adding some breadmaker's tour of France flavor to this and have planned, thanks to this site, on a number of bakery visits in Paris.


How about shops where you buy baking equipment? or other related shops?


I have Dellerin (sp?) on my list but what else might i find?


Anything in Nice I should look for?


thx


Dan


 

DonD's picture
DonD

Loaves for my Father

I have not done much baking in the last month and a half since my Father suffered a stroke. After a brief stay in the hospital, he was moved to a rehabilitation center for speech, occupational and physical therapy. Subsequently, our days were busy with work, shuttling my mother back and forth from her apartment to the rehab center where she would spend all day with him and preparing dinner for her in the evening since she was too tired to even think about herself. Unfortunately, because the stroke had affected his speech and ability to swallow food, he was progressively getting weaker and complications set in until he was moved back to the hospital where the doctors told us that basically they could not do anything else for him. We moved him to a Hospice Center in the Washington area a week from this past Tuesday, a beautiful and peaceful place.


Since all my siblings and their families were in town to visit my Father and to comfort my Mother, this past Saturday morning, I made two batches of dough for a family dinner. One was a white flour Baguette dough with liquid levain and the other was a high extraction Pain de Campagne dough with liquid levain, both intended for overnight cold retardation and baking on Sunday. The doughs had just gone through partial bulk fermentation and were put in the refrigerator in the early afternoon. We headed to the Hospice Center to spend the afternoon with my Father but upon arrival, learned that he had just slipped away peacefully. He was 91 years-old.


The next 3 days were a blurr with so many things to attend to. The funeral and cremation occurred on Tuesday July 20. It was preceded by a heart-warming Buddhist Ceremony and gathering of many Relatives and Friends.


Yesterday, we finally had a day to wind down when I realized that the doughs after three and a half days were still sitting in the refrigerator waiting to be baked. They had tripled in size and the high extraction dough had rendered some liquid. Since we had planned a Family Dinner yesterday evening, I decided to go ahead and bake them anyway and share them with my Family in memory of my Father.


The doughs had become very extensible to the point of becoming limp. As my head was still preoccupied with so many thoughts, by mistake, I baked the high extraction dough as Baguettes and the white dough as a Batard.


The Baguettes did not have the usual oven spring but the taste was surprisingly sweet and nutty. The crumb was a little bit denser but not overly tangy in spite of the extensive retardation. The Batard had much better oven spring and the crumb was open, slightly chewy and again not overly sour. We enjoyed them with a perfectly ripe Camembert and toasted to the memory of my Dear Father and Mentor, the man who taught me so much about the enjoyment of good food and wines.



Goodbye Dad...


Don


 

turosdolci's picture
turosdolci

Almond Ricotta Biscotti


It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because they are so perfect for a biscotti wedding cake.  It is the almond oil that gives these cookies that lovely warm almond flavor.


http://turosdolci.wordpress.com/2010/07/21/almond-ricotta-biscotti/





willchernoff's picture
willchernoff

Making that French Loaf

I've spent the last couple weeks working on a french style loaf.  I think my recipe and technique are getting better, so I figured I'd post my efforts for others to review.


 


Steps available: http://wchernoff.wordpress.com/2010/07/07/feel-that-oven-spring/


 


Notes:


1.  I've used this recipe with 17 oz of flour and 11 oz of water (a change from 62% to 65% water) which seemed to make a lighter/holier loaf (sorry but not pics).  Has anyone noticed this effect?  Also this change results in a softer dough, so I had to be quick about slashing the tops. 


 


Questions:


2.  How can one prevent the razor from sticking to the dough when slashed?


3.  My oven doesn't conduct heat correctly when adding water for steam.  How does a spray bottle compare to a cup of water for producing steam?

bobkay1022's picture
bobkay1022

Dry weight / Liquid weight in a recipe

I have a question. I have been making SD starter for some time and it was always ???? ok.


My last 4-5 attemts have gone in the garbage.


The basic formula I have is 1/4 cup of water  3/8 cup of flour. Thats what I have used in the past in cup measurement only.


Now if the recipe calls for  water  4 oz.  Flour 3/8  cup.  Water NP 3 oz.  3/8 cup of flour at 8 oz per cup seems like wrong formula if I am supposed to use dry measurment at 4.5 oz per cup.


If I was to use the 4.5 oz per cup for flour and it calls for 3/8 cup should that not be about 1.69 oz dry weight instead of 3 oz liquid?


Seems like that would be a very wet mixture at 1.68 oz flour and 3 oz. water.


So what weight is supposed to be used in most recipes? Thats my big question.


Liquid for liquid and dry weight for flour. I have a print out of all the various measurements and most flour I use is about 4.5 oz dry or Should I always do the math on the package per comapany specs per dry cup.


  Big difference in volume for flour weight liquid versas dry per cup of flour.


Have I Just been lucky that my starter has doubled each time I discarded and then added 1/4 cW+3/8c flour at 8 0z per cup. .Still very stiff starter and so hard to work with.


 Hope this was not to confusing. I seem to be brain dead lately.  


Thanks


 Mr.Bob


 


 

Neo-Homesteading's picture
Neo-Homesteading

Bailey's Irish Chip Scones


 


So I tossed back and forth as to if scones are actually bread or not, I know TFL does do general baking posts but for me I'm trying to keep my posting to primarily my bread obsessions and adventures. For this breakfast I decided to make a scone probably my first "more traditional" style scone, in the past I've mostly made biscuits and called them scones. I made these with irish cream and chocolate chips and they were so amazing. I served them with a home made lemon curd and could not be more surprised how well they actually went with one another. I'm hoping to do another scone sometime soon but lately with the high temperatures I'm keeping my baking limited to nights and very early mornings. I have made these and frozen them, baked them directly from the freezer but it does extend the baking time which seems to defeat the purpose. I almost wonder if I do something without chocolate could I just do them like farls or skillet scones?. 


 


External Link to blog post and recipe: http://neo-homesteading.blogspot.com/2010/05/baileys-chocolate-chip-scones.html


 

Floydm's picture
Floydm

Pictures from Paris, part 2

Actually a few of these are from Montpellier too, like the first few:









Macarons are all the rage.



This bakery had the dark baguettes set aside for people like me who like them that way.




Breakfast.


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