The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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davidg618's picture
davidg618

Herb bread ideas?

Except for the parsley, which I cut back big time, my herb garden is at its peak. I'm looking for something outside the box to try, I'd like to marry herbs with sourdough, but that's a wish, not a contraint. Anyone have any off-beat, and flavorful herb bread ideas to share? I have lots of fresh basil, thyme, dill, mint, rosemary, french tarragon, chives, marjoram, Greek oregano, sage, and a little new growth flat leaf parsley. If your bread calls for dried herbs, no problem, that's just an extra twenty-four hours with the dehydrator.


Thanks up front.


David G.

Steve H's picture
Steve H

Coffee Roasting

So I figured there might be people in here into other artisan sorta stuff.  Here's some coffee I roasted this morning.  I was going for a City+ roast and this coffee particularly has a strong aroma and flavor of blueberries when roasted.  Ethiopian Harrar Horse.  This is a particularly fruity lot I had stored away from a few years ago.  The uneven color is a characteristic of this bean.


lezlishoemaker's picture
lezlishoemaker

What can I substitute for a cake mix???

I have a few recipes from my mother-in-law, who I always thought baked from scratch... Come to find out that EVERY SINGLE ONE of her ecipes start with "1 yellow cake mix" or "1 white cake mix"


The problem with this is that I don't recall ever buying a cake mix. I am 25 and grew up baking with my grandmother, who never used a cake mix. I have every other ingredient you could want to make 30 or more cakes, but no CAKE MIX!!!


Can anyone please tell me how to substitute this ingredient?!?

ClimbHi's picture
ClimbHi

What's the difference between cake/cookies

Backstory: A local (?) baker supplies cookies, etc. to many of the local coffee shops here in da "Burgh. One of the treats they make is a carrot cake cookie with cream cheese icing -- needless to say, what's not to like?


My wife, a super baker, agreed to attempt to replicate these gems. She's done pretty well by starting with a carrot cake recipe and cutting down on the liquids, but she's still not there. Still too "cake-like".


How would you convert a cake recipe into cookies that have a bit of crunch as opposed to a more brownie-like texture? Enquiring wastelines want to know!

Stephanie Brim's picture
Stephanie Brim

Simple Bread: A Tribute

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.



Stephanie’s Simple Bread
Makes 1 small loaf


225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water


Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.


I posted the recipe on my blog, too.


So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

bread lover's picture
bread lover

question about high extraction flour

I have been reading about high extraction flour on this forum and I want to make Thom Leonard's country french, but I have a question.  In the book "artisan baking" it tells of a way to make a kind of pseudo high extraction flour by sifting whole wheat, but in "the bread bible" RLB talks about reduced bran flour.  It sounds similar and she states one way of getting reduced bran flour is to sift whole wheat, but another way is to add wheat germ and bran to bread flour.  My question is, is reduced bran, and high extraction in fact the same.  I added bran and germ to white flour and I really liked the texture of the big flakes of wheat bran.  I just want to make sure they are about the same so I don't get bad results. 


 


thank you in advance.

SylviaH's picture
SylviaH

What I did with my frozen pizza dough today!

I hope I'm not the only one who does some strange experiments?  Like useing frozen pizza dough for a pate fermentee!!  I made french bread and another Daisy Ring yeasted coffee cake this time with Almond Paste filling.  They both tasted very good, lots of pleasing flavors in the both the bread and the yeasted coffee cake!




I used JH Baguettes with Pate Fermentee / tweaking the recipe to use my pizza dough!



Next time I will  need to make my Almond Paste filling a little more dryer.  I made a sourcream sugar glaze.


Delicious yeasted coffee bread I make in an assortment of flavors.  It's usually made as a straight dough recipe!



Lots of flavor in the tender crumb!


Sylvia


 

dmsnyder's picture
dmsnyder

Leader's Polish Cottage Rye

Last bread for the day - Polish Cottage Rye from Leader's "Local Breads." This is another of my personal favorites. Today, I made it with a rye sour fed with whole rye rather than the white rye Leader calls for. I like it both ways.




David

dmsnyder's picture
dmsnyder

Norwich Sourdough

SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough."


I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.


We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.



Something for blister lovers: The crust of the boule



 


And for the crumb-obsessed:



 


David

Shiao-Ping's picture
Shiao-Ping

French sourdough breads in Japan? ... and "variety breads"?

The method of these two sourdough breads came from Bolangerie Comme Chinois' head chef, Nishikawa Takaaki, in Kobe, Japan.  His most recent cook, "Varie" (i.e., variety breads) is one of the most amazing books of modern French breads I have ever read.  For over many decades Japan has had dedicated chefs working and training in France; they then went back to Japan to not only spread the French bread culture but also to enrich their own.   The breads and pastry shops in Japan are simply wonderful.  In 2002 Japan won the triennial Coupe du Monde de la Boulangerie in Paris.  (The US team took gold in 2005 and France only reclaimed their home gold in 2008.  Incidentally, Taiwan's first-ever representation to this event in 2008 came second to hosts France.)  


As Taiwan was under Japanese occupation for 50 years which ended at the end of the Second World War, many of my parents' generation speak Japanese.  I grew up in Taiwan eating what I now know as "variety breads" from Japan, which in turn came from France but with a heavy Japanese influence.  The "variety breads" that I had as a young kid were, and still are today, a meal on its own.  They can be either savory or more desert like - anything is possible with these variety breads.     


All variety breads came from a basic dough piece with "variety" built on to it.  Before I tried anything fancy, I thought I'd start off plain.   I used Nishikawa Takaaki's Pain Paysanne recipe for both breads here, which has 15% whole wheat and 5% rye meal.  It employs a poolish as well as a very firm starter @ 49% hydration.  My basic dough weighed 1,250g at 65% hydration, 700g of which I used for the plain sourdough bread below, and the balance 550g for the "wave" loaf.  For the sourdough bread, it's bulk fermented for 50 minutes at 28 degree C (82F) with one stretch & fold at the 30 minutes mark, then shaped and proofed for 3 hours also at 28 degree C.  



plain sourdough bread using Nishikawa's Pain Paysanne recipe



My "wave" loaf below is a poor representation of Nishikawa Takaaki's version.  The basic dough is placed in freezer for 30 minutes to firm up, at which point a piece of flatten out butter (25% dough weight) is incorporated and folded several times - much like the way dough is prepared for croissant.  The dough is then divided into two pieces which are twisted and, at the same time, braided before being placed into a loaf tin to proof for 3 hours at 28 degree C (82.5F), then bake with steam.


 


sourdough "wave" loaf using Nishkawa's Pain Paysanne's recipe as the basic dough



Shiao-Ping

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