The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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txfarmer's picture
txfarmer

Mr. Potato Bread from "Bourke Street Bakery"


Another bread from the book "Bourke Street Bakery", using the same white sourdough dough as this hazelnut current bread. The potatoes were roasted until barely soft and chopped to big chunks, so that they don't get lost in the dough. I have had too many potato chunks disappearing into the bread, I might have over-compensated and chopped them "too big", however they are delicious though.



The book has quite a few breads using the same basic dough, with different add-ins. The flow is very easy: 2 hours of bulk rise, shape and into the fridge overnight, take out and rise again next morning, then bake. Last time I let it warm up for almost 2 hours, this time it was 1.5 hours, judging from the scoring mark and crumb, I think 1.5 hours is better in my case. Other than roasted potato, there's also fresh rosemary to complement the flavor. Original recipe also used a little soy flour and nigella seeds, I have neither, so I used equal amount of buckwheat flour and poppy seeds, a nice subtle effect.



I am still trying to get up enough courage to try the pie and tarts formulas from this book. It's 100F+ here in Dallas, not the best time to make pastry dough, but cool weather is 4 months away, sigh...

Blue Skies's picture
Blue Skies

People asked, so here goes...

I posted over in the Artisan Bread discussion, and people asked that I post photos.  This seems to be the place for that.


These are photos of breads that I've made as well as a couple of photos of the results of a course I took from Carl Shavitz (namely Grissini and Bagels).  Enjoy (I certainly enjoyed eating them)...


3 Challah Buns


3 Challah Buns


Ciabatta in the Sky


Ciabatta


Grissini


Grissini from the Artisan Bread Course


Sourdough


Basket of Sourdough


Sourdough Loaf


Another Sourdough


Challah and Savory Challah Rolls


Challah and Savory Challah Rolls

RobinGross's picture
RobinGross

WILD CULTURE: Mexican Sourdough Chocolate Cherry Donuts & "Love Loaves"

Sourdough chocolate cherry Love Loaves


I baked some sourdough chocolate donuts and heart shaped muffins this weekend.  At last the fresh cherries are flowing so I chopped up a pound of fresh Bing Cherries to fold into the batter (and some chocolate chips too).  


Sourdough Chocolate Cherry Donuts


The wild culture (sourdough starter) that I used in these donuts and "love loaves" was captured in Mexico City last year and is one of my favorite cultures for baking (especially for pairing with chocolate).  The sourdough keeps them moist and tender.  They are disappearing fast!

JoeVa's picture
JoeVa

Nuovo Forno

Two months ago I bought a new oven so I had to learn how it works, I mean what is the best setup for sourdough heart baking. This led me to change my setup: no more covered baking!


Have you ever seen the incredible oven spring, great crust color, beautiful ears you have with a professional steam injected deck oven? Just take a look at these photos from Wally's excellent post "My Excellent Adventures at King Arthur Flour".


                                                      589064849_img_1023


                                                      [James scoring Pain au Levain]


                                  589147293_img_1067


                                  [Jeffrey at the oven]


                                  589150951_img_1072


Don't you think this is incredible? How can this "flat dough" spring up so well? It must me the oven+steam system!


Here is one small (470g) test loaf, nothing special, just a white liquid sourdough and stone grounded Italian Tipo1 flour - very close to T80 French flour - a medium/soft+ dough at 66% hydration. I didn't take too much care of the dough because I was focused on my setup, but ...


                                  DSC03665


                                  DSC03666


                                  DSC03673


So, the new setup is simple: free steam in the oven generated with a pre-heated bread loaf pan filled with stones and a wet towel. Preheat the oven at 250°C for about 45 minutes with the stone and the pan inserted (the pan is on the same level with the stone) and put the wet towel in the pan just before inserting the bread in the oven. My oven is very well insulated and it traps all the steam, moreover the top heating element work well and doesn't get fire-hot. When I baked this dough with the lid it was very flat with no ears ...


I think I have finally removed THE variable that gave me somewhat inconsistent baking result.

trailrunner's picture
trailrunner

Semolina pasta- ravioli with ricotta/mushroom filling

We have had this ravioli plate for decades. My mother-in-law had it and when she and my father-in-law passed we inherited it. We have never used it. I often thought about tossing it but never did. The other day David mentioned ravioli on my pasta post. Well that started the wheels turning...no pun intended :) My DH made his usual pasta dough and then I looked up a few YouTube videos on ravioli and we were off. Three dozen later I can honestly say this is VERY easy. I took photos to show step by step. The filling is 4oz of baby bella mushrooms sauteed with 1/2c chopped onion and 2 minced garlic cloves till dry. salt and pepper to taste. Cool and add 1 c ricotta and 1/2c grated parmesan and some minced fresh basil. This will fill 3 dozen ravioli. 


filling: Photobucket ravioli plate, dust lightly with flour: Photobucket shape indents with plastic plate: Photobucket fill with 1 tsp filling...don't overfill and brush lightly w/water between and around eachPhotobucket top sheet of pasta: Photobucket roll over HARD with the rolling pin: Photobucket pull off extra and save to reroll: Photobucket turn over plate and drop onto semolina dusted pan: Photobucket 3 dozen : Photobucket Things to do differently. It says everywhere to use the finest setting, which is 6 on our machine. In the future we will use 5 for the first layer that the filling goes into and 6 for the cover. The reason is that I know a couple of these are going to burst. Leading to the next thing I will NOT overfill next time. Other than that it all went beautifully. It helps to have 4 hands...as David pointed out he and his DW ( dear wife) do this together. So harness a helper and get started. c

ehanner's picture
ehanner

GM New Organic AP and Croissants

I was in Walmart last week and noticed a new green bag on the shelf next to the bright yellow Bread Flour from Gold Medal. It could be that this isn't a new offering from GM but it's the first time I have seen the Green package. I thought I would try a bag and see how it like it compared to other AP flours I use. First, the price made me take a second look. It was priced at $4.74 for a 5 pound bag. The Bread flour next to it is $2.65.


I have been wanting to make a batch of croissants so I thought his would be a good recipe to try my new organic AP on. A better test for me will be a French bread since I'm struggling with my laminated dough skills. Next time. Some people use a stronger flour for croissants than AP. I like the tender crumb I get from the AP. I used SteveB's recipe and procedure which I have enjoyed for some time. My croissants don't look any where as good as Steves or Larry's or Andy's and probably everyone else but they are delicious! Every time I make these  I swear I'm going to buy a sheeter even if I have to put it in the garage.





Proofing after 1st egg wash, under the cover. These half sheet covers are just terrific for these.



After 1st egg wash



A little crowded for good browning:>(



A small sample with my name on it :>)



Reasonable crumb and very nice flavor!

jackie9999's picture
jackie9999

Granite countertop

It's time I replaced my old laminate countertops and everywhere I look, granite seems to be the material of choice.


I wanted some comments from people that have granite now..are you happy with it? Would you change to something else if you could? Does it still look 'nice' after a few years use? Is it nice to knead on ... :) Oh, and are the darker brown/black colours difficult to keep clean looking...


Thanks to anyone that responds!

davidg618's picture
davidg618

Apology to all who have used my spreadsheets

To all TFL members that have used my spreadsheets.


A diligent member found the posted spreadsheets on glitzandglitterboutique.com has a mistake in the conversion factor used to convert grams to ounces, and oz. to grams. I discovered the error many months ago, and thought I'd fixed it. Obviously, something went wrong, with repairing the web site copies.



To put it in perspective, the error results in about a 1.5oz error for each kilogram of weight if you start with metric, and about 20g error for each pound of weight if you begin with English units. Converted formula remain viable, only a little bigger, or smaller. Nonetheless, I apologize for any inconvenience its caused others.


I've removed the web page containing the spreadsheets, rather than correct them.


Again, I'm sorry if this has caused anyone problems.


David G


 


 


 


 

breadinquito's picture
breadinquito

100% rye bread?

Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?


Thanks for any advice and happy baking from quito. Paolo

EvaGal's picture
EvaGal

Seeking More SD Loaf Height

Thanks to TFL, my sourdough loaves are more uniform, tender,  and consistently tasty. Now I'm raising the bar, and want taller loaves.  My daughter says, "Mom, these loaves are so flat!" (I think she wants more surface area for honey and butter:>)


I currently let the dough rise in a ceramic bowl covered with a dishtowel in the warming drawer for 1.5 hrs, then shape the 10" long loaves with a minimum of flour, slash and place them on a gray cookie sheet, cover with the same dishtowel, and let rise for another 1.5 hrs, then bake at 450.


I'm happy with the flour and starter and oven and warming drawer and dishtowel, but highly suspect that old cookie sheet could be the nemesis of loaf height. What do you think?


EvaGal


(Wednesday) Once again, thanks for the great advice.   I have lots of linen-type dishtowels (thanks to numerous long-deceased ancestors) and will try to imitate the pictures I've seen. I used to have a "w" shaped baguette pan, but it rusted and dented during my 11 years without an oven.  If I can dig it out of the "Yard Sale" pile, I wonder if I could line it with parchment for baking?  


The warming drawer setting is just above 90degrees. I don't think I can set it any lower...I need a "no-fuss" system where I can set the dough and forget it for at least 90 minutes so I can do the critical tasks of the day. Next bake: Saturday morning for a 9 guest family luncheon before a piano recital.


EvaGal


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