The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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mariajef's picture
mariajef

doubling & tripling recipes - do you double & triple the instant yeast?

hi


i'm tripling the recipe "whole wheat hearth bread" on p. 153 of reinhardt's "whole grain breads" book.


i feel somewhat leary of tripling the instant yeast called for.


any opinions?


 


jeff

cdnDough's picture
cdnDough

French Rolls

Hi all,


Can anyone recommend a French-style dinner roll recipe?  Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour.  I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F.  I've not tried substituting pate fermentee for stiff levain but I have thought about it.  At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone.  Any other thoughts are greatly appreciated!


Thanks.

dragon49's picture
dragon49

Delicious Multi Grain Bread

This is the most delicious Bread that I have ever made:


 


The 1/3 cups of water added noticeably more moisture to the bread than the recommended 1 1/4 cups for 4 cups of flour.  Breads with the recommended amount were a tiny bit too dry.


 


Mixed Grain Juniper Berry Bread:


 


1 1/3 cups Water


2 cups Spelt Flour


1 cup All Purpose Flour


1 Cup Buckwheat Flour


3 Tablespoons Extra Virgin Olive Oil


3 Tablespoons Brown Sugar


2 Teaspoons Sea Salt


4 Tablespoons Juniper Berries


1 1/2 Packages of Red Star Active Dry Yeast


 

newtobreadbaking's picture
newtobreadbaking

Is it possible to make whole grain Italian or French type bread?

 


 


I want a whole grain bread, round or long shaped, that has a crispy, crunchy crust like a good Italian or French bread but I'd like the healthiness of whole grain by making it with whole wheat or white whole wheat flour along with the AP flour I have. All my flours are KA organic. I searched here first and found nothing like the kind of bread I want to make. I'm hoping for one with the least amount or no white flour at all but I don't know if all whole grain flour can ever get that wonderful Italian/French bread crust.


I'm still new to baking so if I've asked something stupid please forgive me.


Oh, in case it makes a difference, I have no stand mixer and I'm working with a small electric oven. It's larger than a toaster oven but not as big a full size one. I don't even know if I can spritz water on this kind of oven without causing a short or a shock or something. I have no baking stone, just a non stick sheet pan. I have corn meal, honey, sugar (white and brown) and sea salt on hand too.


I have a Cuisinart bread machine but I didn't like the way breads came out in it but I guess I can use it to knead if anyone thinks that works out better than by hand.


I also have three kinds of yeast in my pantry, rapid rise, and active dry and some little block of it that has to be kept in the refrigerator that the bakery guy at the market told me to get. I just never knew what to do with it. I'm also open to making a sourdough starter but I have no idea how to do that either. I saw a recipe for one here once but I really messed it up. I tried to make my own flour in a coffee grinder from wheat berries. I've seen You Tube videos on just mixing some flour and water and it will turn into a sourdough starter. I don't know if that's the right way not.


Sorry to bother people here with this in such a busy season but I would really love to be able to make my own whole grain Italian or French bread if it's possible. I still have some time to practice before I'd have to bake it for anyone other than me at the end of the month.


Thanks in advance.


 


 

Pablo's picture
Pablo

Ears...

Sometimes the scoring opens up in an explosion of dough with lovely ears, and sometimes the slashes just kind of lay there, expanding but without the exploded dough or the ears, and the slashes appear shiny.  Any ideas as to why one vs. the other?  The loaf on the left has some small ears popping up, on the right are just shiny slashes.  It's the same dough, baked at the same time.


:-Paul


Ears


 


 

dragon49's picture
dragon49

Can I use Wine Yeast to Make Bread

I've been making some good bread wit a Breadmaker using some stock recipies that call for Active Dry Yeast.  I have used Yeast designed fro Bread.


How would the results differ if I used Wine yeast instead?


 


Thanks

PMcCool's picture
PMcCool

Hensperger's Pumpkin Cornmeal Bread

Here's a pic of some Pumpkin Cornmeal Bread from Beth Hensperger's Bread for All Seasons:


Pumpkin Cornmeal Bread


Judging from the oven spring, I ought to have let them proof a bit longer.  No crumb pics now; these are cooling their heels in the freezer in anticipation of Thanksgiving Day.


Paul

billmac's picture
billmac

White bread, Kitchenaid, tight crumb

Try as I might, I cannot achieve anything but a tight, somewhat crumbly crumb when making white bread. I'm using the recipe from BBA and using a Kitchenaid to knead.  I run the machine on 2 (per the Kitchenaid instructions) and it takes close to 20 minutes to achieve windowpane status on the dough.  Proofing and shaping seems to go fine.  I'm using instant yeast I keep in a freezer and the dough rises fine.  I make batards, and they always end up somewhat flattish with a tight crumb.


 


Anyone see what I'm doing wrong?  I always thought I was not kneading enough (I usually stopped before achieving a windowpane) but this last one turned out the same as always.  I'm using King Arthur unbleached bread flour.


 


Thanks in advance.


 


If anyone can point me to a good recipe for crusty wheat rolls (don't have to be 100% whole wheat) that would be great.

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By opting into this project, the following contributors agree to contribute only original or copyright-free writing and photographs.  They also agree to waive their right to revoke permission to use the images and copy contributed to this handbook and agree to release their work under a Creative Commons Attribution Non-Commercial Share-Alike License.  They grant the owner of The Fresh Loaf the right to wave the licensing terms in order to allow reproduction of all or portions of this work in a commercial setting, such as reproduction of an included recipe in a newspaper or magazine.


Floyd Mann


Jeff Miller


David Snyder


Eric Hanner

NutmegCT's picture
NutmegCT

bread machine loaf collapse when baking starts

Good morning.  First post here


I've used my Sunbeam 5891 bread machine for about two years.  At least half the time, regardless of which recipe or ingredients I choose, the loaf collapses inside the machine within five minutes of starting the actual bake cycle


I've tried different yeast brands (both "normal" and "fast rising"), flours, temperatures, etc


Even basic white bread from several recipe sources will still look *great* until about five minutes into the bake cycle.  Then the entire top of the loaf falls down about 2 inches from where it was before it collapsed


Only exception:  if I bake "quick rise" bread, following machine recipes for those breads which are completely mixed, raised, and baked within an hour


Even contacting the Sunbeam bread machine help line, and following those suggestions (more liquid, less liquid, more yeast, less yeast, etc.) - no success


Can anyone suggest what's going wrong


Thanks.


Tom

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