The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dmsnyder's picture
dmsnyder

Lame from TMB

Barbara Kraus asked a question about how to get a razor blade installed on the lame handle from TMB (SFBI). I thought some photos would be most informative.



Lame handle with double edged razor blade installed



Tip of handle on which the razor blade gets installed



Close up of installed blade, convex view



Close up of installed blade, concave view


I hope this helps.


David


P.S. To get an idea of the range of lames available to the french baker, check out this web page (recommend doing so while seated): Meilleur du Chef - Lame de boulanger page 

sortachef's picture
sortachef

Cascade Cabin Cinnamon Rolls

Cascade Cabin Cinnamon Rolls


 One of my favorite things to do when I'm up overnight at our little mountain cabin is to make cinnamon rolls, with a long slow rise. I get a batch of dough going, and let it sit for a long time in a cool corner, to rise all day. Before turning in for the night I roll the dough out and shape the rolls. Sometimes I make them all the same size, and sometimes I make them look like mountain peaks, the way I've done in this recipe. They're just perfect the next morning with freshly brewed cabin coffee.


Cascade Cabin Cinnamon Rolls



Makes 8 large rolls


 


For the dough:


½ cup water at 100º


2 teaspoons yeast


2/3 cup milk, scalded and cooled


4 Tablespoons butter


¾ cup sugar


1 teaspoons salt


4 cups all-purpose flour


¼ cup flour for benchwork


 


For the filling:


2 Tablespoons butter, lightly melted


¾ cups raisins (I use golden raisins)


3 teaspoons cinnamon


2 Tablespoons sugar


 


Make the dough: Mix the water and yeast in a 4-quart bowl and let sit for 10 minutes to foam. Scald the milk in a small saucepan and add the butter to the milk while it's cooling. Add the ¾ cup sugar, the salt and 2 cups of flour to the yeast mixture in the bowl and, when the milk has cooled to body heat add it as well. Stir with the handle of a wooden spoon for 200 beats to make a smooth batter.


Add the other 2 cups of flour and work it into the dough to incorporate. Make a ball with the dough, scraping the sides of the bowl as necessary. Turn the dough out onto a lightly floured counter and knead for 5 minutes. Clean and dry the bowl.


Long rise: Put the dough ball into the bowl, cover with a lid or a piece of plastic wrap, and let sit in a corner to rise. Optimal temperature for this rise is 55-60º. If you can't achieve this temperature you may have to improvise by putting the dough by a doorway or on a cellar step. Let sit for 8 to 10 hours, punching down if the dough is super active.


Shape the rolls: Roll the dough into a 10" x 18" rectangle. If your cabin has no rolling pin use a wine bottle, as I do. Spread 2 Tablespoons of barely melted butter over the flattened dough.


Cut the dough into equal quarters, and then cut each quarter in half lengthwise at a 20º angle so that one end of each finished piece is 3" wide and the other 2".


Mix the raisins, cinnamon and sugar in a coffee cup and spoon equal portions along the center of each dough piece. When all the raisin mixture is distributed, roll each piece up, starting with the widest end and keeping one side flat as you roll.


Overnight rise: Arrange the somewhat unwieldy rolls in a buttered 8" square metal or glass pan. They'll want to flop some, so let them. Cover loosely with plastic wrap and let rise for 7 hours at 55º.


Bake the rolls: In the morning, let the rolls sit near the morning fire for an hour to warm up some. Preheat the oven to 425º and, once hot, put in the rolls. Bake for 10 minutes, lower the oven temperature to 350º and bake for 25-30 minutes more. If the tops get too dark, drape a piece of foil over the rolls for the last 10 minutes.


When the rolls are baked, put down your snow shovel and grab some coffee. The rolls should probably cool for 30 minutes, but I really wouldn't know - I've never been able to wait that long!


Disclaimer: These results were obtained in a mountain cabin with thin insulation and a 40-year old electric stove. Rising and baking times will vary.


For complete text and a few more photos, see original content at www.woodfiredkitchen.com

bshuval's picture
bshuval

Gateau a la creme (Brioche with creme fraiche filling)

Hi all, 


After watching the bread episode on Raymond Blanc's "Kitchen Secrets" several times (it is such a delightful show, and I just can't tire of it), I just had to make the Gateau a la creme. The recipe can be found on Raymond's site: 


http://www.raymondblanc.com/Portals/14/docs/Gateau%20a%20la%20creme.pdf


I used a different brioche dough recipe (I used Ciril Hitz's recipe from his latest book, "Baking Artisan Pastries and Bread"), but otherwise followed Blanc's recipe. It couldn't find creme fraiche, so I had to make my own. I warmed up some heavy cream slightly (just to room temperature), and stirred in a tablespoon of buttermilk. I let this stand, covered, on the counter for about 24 hours until it had thickened considerably. 


The result was amazing. First, it is simply beautiful to look at (especially with the nib sugar decoration on the sides). Second, the sweetness is just at the right level. You might think that because of the lemon and creme fraiche this might not sweet enough, but it is. The amount of sugar in this gateau is surprisingly low, and still it tastes amazing. 


Another great thing about this recipe is that a lot of it can be made ahead. I made the brioche dough earlier in the week and held it in the freezer until the day before baking. The day before baking I took it out of the freezer and into the fridge to thaw. I had prepared the creme fraiche over the weekend, and kept that in the fridge as well (it will keep easily for a couple of weeks). Tonight, I had guests coming at 7. At 5:30 I came home from work. I took the dough out of the fridge and shaped it by hand into the gateau shape. I covered it and let it rest. I then prepared the custard filling and set it aside. After the 30 minute rest, I poured the filling and baked the gateau. After 25 minutes of baking, the brioche had risen nicely and browned beautifully, and the custard was set. The sugar sprinkled on top caramelized slightly to great effect. The gateau was ready before 7. I let it cool for about 30-45 minutes or so, and served it. 


I apologize that I don't have any pictures of the gateau, but it was devoured before I had had the chance to take pictures. 


I really urge you to try this recipe out. I am normally not so excited about a recipe! 


One word of warning: I recommend that you bake the gateau on a baking sheet placed inside a pan with a shallow rim. A little bit of the filling tends to escape, and you don't want to make a mess in your oven.


Boaz.

ilan's picture
ilan

Mufleta - Post Passover Fried Bread

Before going into the bread itself (which is simple enough), here is some background:


About a week ago the Jews had their Passover holiday. This holiday lasts for a week during which the religious and traditional Jews are not allowed to eat any bread that its dough was allowed to rise.


This is due to the Bible story of the Hebrew slaves running away from Egypt (the story with Moses – let my people go…). During this quick departure, they didn’t have the time to let their dough to rise and instead of bread they the Matza – bread of the poor – for their desert track.


So, after a week of eating no real bread some factions invented the Mufleta – flat bread that can be prepared very quickly when the holiday ends (at the evening when the bakeries are not open yet).


The recipe:


·         3 cups of four


·         1.5 cups of water


·         1 spoon of oil


·         ½ teaspoon of salt


·         2-3 teaspoons of dry yeast


Mix all the ingredients and kneed it for 10 minutes.


Split the dough into balls in size of about half chicken egg and place all of them on an oiled surface.


Cover with a towel and let it rise for 30 minutes.


Put a frying pan on the stove.


Oil your kitchen counter.


Spread the first ball of dough with your hands until it gets to a size of a medium plate about 2mm thick (I consistently failed to get the correct shape out of it…).


Put the dough in the pan to fry while you start spreading the second one.


After the first got a golden color (fried from one side only), put the second on top of it and flip them – the new dough should touch the pan itself. Keep doing it until all are ready.


Once all are done, serve it with butter and honey (combination of the two is recommended). Its nice to spread the butter and honey and then fold it like a crepe or simply like an envelope.



The one I managed to take picture of was way under 2mm of thickness :)


Something went wrong - they came out too dry (I think) but me and my wife finished them all in any case...



It was interesting and different bread experience.


Next bread will be a more conventional one - already made a baguette starter for tomorrow - about 12 hours left.


Until the next post


Ilan

cfmuirhead's picture
cfmuirhead

Who can recommend a great bread for toasting?

Any suggestions for a bread that does great breakfast toasts?  I would prefer if it was not all white flour, for health reasons, and a sourdough for flavor and because it keeps a bit longer.   But I am open to all suggestions!

vrauls's picture
vrauls

Troubleshooting "Hot Cereal" Multi-grain bread

This is my first post and I did spend some time looking through the archives, but there's a lot there. If this is a repeat, I apologize.


I'm obsessed with a bread recipe I saw on America's Test Kitchen and found on the Cooks Illustrated website. It's a sandwich loaf that starts by soaking 7-grain (or 9-grain or whatever) hot cereal in boiling water, then adding a mix of whole wheat and all purpose white flours, yeast, salt, etc. Sunflower or pumpkin seeds are mixed in and the dough is risen twice, the second time in bread pans. It's a straight dough, no starter, sponge, or overnighting.


Basically, I've been struggling with this recipe for weeks, turning out tasty but dense flat loaves (and occasional inediable bricks). I'm not a novice baker (I have my own wild-yeast starter and regularly turn out nice loaves of both artisan and sandwich bread) but this recipe is just not working for me.


The dough comes together nicely in my KitchenAid and looks great. It rises exceedingly well in a bowl for the first rise (I've tried both on the counter and in a warm oven) but isn't nearly as active for the second rise. While the TV show had the bread puffed way over the top of the bread pans before baking, mine rarely tops the edge. I've tried punching down the dough as well as barely handling it to shape it. When I bake, it either slowly deflates or (my best effort so far) puffs up and then deflates at the top. My last pair of loaves were the best, and they still clearly are too dense through the bottom half of the loaf and over-proofed on the top edge.


I've tried varying the rising temperature (in the warm oven) and switched out the all purpose for white bread flour. I've tried preheating the oven with the loaf and a pan of hot water in it. I've tried spraying the bread top with water. Yeast and flours are fresh, I rememberd the salt, the mixer kneads well. It's nothing obvious that I can figure out.


The flavor of this simple loaf is amazing and I want to make it work... it's become a personal challenge!

lindab's picture
lindab

Diastatic Malt Powder

Hi - I have just discovered this site and am enjoying reading all of the posts about bread making. I live in Cambridge, Ontario, Canada (about one hour west of Toronto) and love to cook (and well, also eat). My goal is to understand enough about bread making that I can be more creative and not have to follow each recipe so closely.  I had no idea there were so many different ways of doing things.  Recently, when reading about bread on the internet, I have come across recipes that include diastatic malt powder as an ingredient - is this something that is only used when baking certain kinds of bread? can it be added to any recipe and what would be the advantage?


Thanks to anyone who responds.


Love the site!


 

mbass7mile's picture
mbass7mile

sour dough bread in bread machine

Any suggestions as to how to make sourdough in the bread machine?  Any recipes?


Thanks

txfarmer's picture
txfarmer

Nancy's Silverton's Chocolate Sour Cherry Bread

 


I have made Italian chocolate bread before using the SFBI recipe: http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-chocolate/ , this one is from Nancy Silverton's book "Breads from the La Brea Bakery" (I have the book but you can find the recipe here: http://mamajjsbread.blogspot.com/2008/12/black-boots-and-my-long-necked-deficit.html . Note that the original starter is 145% hydration, I did adjust starter and water amount to use my 100% stater. The original recipe uses 0.6oz fresh yeast in addition to the starter, I used 2 scant tsp of instant yeast, which made rising time a bit shorter than what's in the book - 1hr and 45min before retarding in the fridge, and only 2 hours of proofing.). Silverton's version also uses commercial yeast (fresh yeast, but I adapted to use instant) in addition to a liquid starter, but it's a lot more decadant. A lot more chocolate pieces and a lot of sour cherries in the dough, which means messy kneading, cutting, and eating, but tastier results IMO. The recipe link author thought the bread was too dry and crumbly, but I didn't think so, the crumb was soft and moist to me.



It got good rise during fermentation and in the oven, but since the chocolate pieces and sour cherries were screaming to get out, the bread looks a little "messy".



Made one boule and one batard. The sour tastes of dried cherry complements chocolate well, I used organic imported chocolates, not a cheap bread to make!



Happy with the taste, I am going to try for a chocolate bread with no commercial yeast. Silverton says in the book commercial yeast is necessary otherwise coca powder would make the bread too dense. I wonder whether more starter would do the trick. I see several people here on TFL already tried, I am going to do some research on those.


UnConundrum's picture
UnConundrum

Rosetta Stamp

Guys, I'm looking for a rosetta stamp for making rosetta rolls.  I believe it's cast aluminum, not plastic like a lot of the roll stamps now available.  Does anyone have an idea where to buy one?  I'll gladly pay postage from overseas.  Thanks :)


 



 


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