The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Mebake's picture
Mebake

Andy's Rye sourdough w/sunflower soaker

I've always admired Andy's (ananda)recipes, and earlier printed and baked one of his. The blog can be found HERE. He describes the bread as being one of the tastiest imaginable.

I, however, regretfully, did not remain true to the recipe, and deviated, mostly out of necessity and scheduling. Firstly, i didn't have any pumpkin seeds, so i used only sunflower seeds. Secondly i reserved no seeds for the garnish (blame it on my forgetful mind!). Thirdly, i prepared and used 20% more rye levain than called for in Andy's recipe, as i wanted a faster ferment and consequently baking the same day i mix. Fourthly, and most importantly, i ended up retarding in bulk the dough, as even the additional Levain took a while, and i couldn't afford to stay up late for baking. The last factor, did increase the tanginess/ sourness of this bread, although within tolerable limits ( in a nice way).

Baked in a deep Pullman look alike.

Soft, and Very, Very aromatic!

Speckeled with sunflower seeds.

I'am not in a position, therefore, to be able to verify the claim Andy made to the flavor of this bread, but judging from the flavor of my version, Andy's un-retarded version should be more subtle in sourness, and would allow the seeds to show presence better. The sunflower liquor has some solid presence as it permeates throughout the loaf. Pumpkin seeds were all that was missing from the combination.

Thank you andy for the wonderful recipe!

 

txfarmer's picture
txfarmer

Yet more variations on 36 hour sourdough baguette

Sending this to Yeastspotting.

Click here for my blog index.

Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".

1) With semolina flour

AP Flour, 350g

Semolina Flour, 75g

ice water, 320g

salt, 10g

starter (100%) 150g

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

My semolina flour absorbs quite a bit of water, so I kept the dough fairly wet. Nice crumb, with gold color and good chew.

2. With prosciutto, yum!

Sticky proscioutto does affect the crumb negatively, but for the awesome taste, it's worthwhile.

AP Flour, 425g

ce water, 320g

salt, 10g

rye starter (100%) 150g

proscioutto, 100g, diced

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, rye starter, and proscioutto pieces, then follow the basic 36 hour sourdough baguette formula here.

3. With caramelized onion

AP Flour, 425g

ce water, 315g

salt, 10g

rye starter (100%) 150g

caramelized onion, 80g, diced

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, rye starter, and caramelized onion, then follow the basic 36 hour sourdough baguette formula here.

Onion pieces are peeking out, these baguettes are full of the frangrant flavor and smell of caramelized onion.

Szanter5339's picture
Szanter5339

Amateur Artists Exhibition. Hungary.

Salilah's picture
Salilah

Jan Hedh book released - but no weight measurements!

I've just received my long-awaited copy of Jan Hedh's Artisan Breads book (just re-released) and, as pointed out by Virtus in the Book Review forum, although Hedh repeatedly tells us to use scales for accurate measurement, the (American?) editors have decided to give all ingredients lists in cups and tablespoons!

Virtus reckons that actually they have made a worse mistake, as they have assumed that 100g = 1 cup (which I believe is not very accurate!?) - I wondered if anyone out there who has an older copy of the Jan Hedh book could possibly spare a few minutes to give some ingredients lists?

I'll start with the first one I'd be interested in trying - in the new book, it is called Le Pain de Lodeve, in the wholemeal section.
For 4 loaves, the ingredients listed are:
5 cups + 1/2 tbsp strong wheat flour
5 cups + 1/2 tbsp wholemeal dinkel flour
28 oz levain
3 cups + 1 1/2 tbsp water
1 1/2 tbsp salt

If this recipe is in the older book, could someone please possibly let me know the gram or oz weights for these?

Thanks!!
Salilah

(PS I've emailed Peters Yard Bakery, and also the publishers, but in the meantime just would like to check if Virtus' deduction works out!)

loydb's picture
loydb

Experiments in Pasta #4: Chicken in Basil Cream Sauce with Lemon-Dill Fettucini

Here goes another pasta experiment. This time, I went with 100% durum wheat (other than a little KA that I used to flour the board and the pasta as it went through the machine). To make the dough, I combined 3 egg yolks (yolks only, trying for a very yellow noodle), the zest of 6 lemons, 1T each dill and basil, and 1.5t kosher salt in a blender, then mixed it into two cups of fresh-ground durum wheat (no sifting, 100% WW).

The dough sat for around four hours, then half was cut into fettucini. The other half is sitting in my fridge, and will be used tomorrow probably...

For the final dish, roast 2/3 cup of pine nuts and reserve. The chicken breasts had been coated in olive oil and kosher salt that morning, then stuck in the fridge in a plastic bag that I flipped every couple of hours during the day.  Rough chop 2 small onions, 8 oz mushrooms, and 5 cloves of garlic. I browned the chicken in a mix of butter and olive oil, then dumped the onion mixture on top and hit with some kosher salt. After most of the water cooked out of the veg mix, I added chicken stock to a 1/4" depth in the pan, put in a bunch of lemon slices, covered and simmered for 15-20 minutes. The pasta cooked for 4 minutes. I added a few tablespoons of half and half to the pan, combined for a minute, then added the noodles and cooked for another 90 seconds or so. Yum. The noodles weren't quite the bright yellow I was hoping for, maybe I'll add a few drops of food coloring next time :)

 

 

Floydm's picture
Floydm

Rainbow Cookies

Reprinted with permission from Stanley Ginsberg's and Norman Berg's Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.

Rainbow Cookies

Rainbow Cookies

Makes 4-5 dozen

Volume Ingredient Ounces Grams Baker's Percentage
1 cup Almond paste, at room temp 8 227 100%
1 cup Egg, beaten 8 227 100%
½ cup Shortening 4 113 50%
½ cup Unsalted butter, at room temp 4 113 50%
1 tsp Table salt 0.25 7 3%
1¾ - 2 cups Cake flour, unsifted 8 227 100%
1½ tsp Vanilla extract 0.25 7 3%
1½ tsp Bitter almond oil or almond extract 0.25 7 3%
15-20 drops Red food coloring 0.001 0.1
15-20 drops Yellow food coloring 0.001 0.1
15-20 drops Green food coloring 0.001 0.1
¼ cup Apricot or raspberry jam, melted 2.8 79 350%

Simple Chocolate Icing

(Note: You can also use melted chocolate to cover)

Volume Ingredient Ounces Grams
2¼ cups Powdered sugar 10 284
¼ cup Water 2 57
½ tsp Light corn syrup or honey 0.13 4
½ tsp Vanilla extract 0.07 2
2 tbs Unsweetened cocoa powder
  1. Preheat your oven to 400° F/204° C with your baking surface in the middle. In a mixing bowl, mash the almond paste using a fork. Using the whisk at medium (KA 6) speed, blend the almond paste and ¼ cup/2oz/57g of the beaten egg until smooth and lump-free, 3-4 minutes.
  2. Add the butter, shortening, salt and remaining egg and beat until soft and light in color, 7-8 minutes.
  3. Add the flour ½ cup at a time, followed by the vanilla extract. Continue creaming until the batter is evenly mixed, with a very light texture.
  4. Divide the batter into 3 equal portions of about 10oz/284g each, and put each into a separate bowl. Add a different food coloring to each and whisk until thoroughly blended.
  5. Pour the contents of each bowl into three separate well-greased 8" x 8"/20cm x 20cm square cake pans and bake until a tester comes out dry, 10-12 minutes. Remove to a rack and let cool thoroughly. (If necessary, you can bake the batters in several stages: simply remove the cake from the pan, rinse and dry, re-grease and bake the next color.)
  6. Melt the jam in the top of a double boiler or on very low heat to avoid burning. Brush as thin a layer of jam as possible on top of the green layer and immediately put the yellow layer on top. Repeat for the red layer, so that you end up with a multicolored block, with the jam as the glue.
  7. Wrap the block in plastic and return into one of the baking pans. Use a second pan on top to compress the layers. Add 2-3lb/1.5-2.0kg of weight and refrigerate for 24 hours.
  8. Make the simple icing by heating the water and corn syrup to boiling, then stirring in the powdered sugar, cocoa powder and vanilla extract until well blended and lump-free. Take off the heat and let cool: the icing will be at optimal spreading temperature when it feels neither hot nor cool on your lips.
  9. Remove the cookie block from the refrigerator and cut into four 8" x 2" x 2"/20cm x 5cm x 5cm bricks. Using a metal spatula, apply a thin coating of icing to the top and long sides of each brick in a single smooth stroke, if possible.
  10. Let cool until the icing has almost hardened and use a sharp knife to cut the bricks crosswise into ½"/1.25cm slices. These freeze very well.

Inside the Jewish Bakery will be released October 15th and can be purchased on the Inside The Jewish Bakery website, on Amazon.com or Amazon.ca, or at your local bookseller.


bemonkey's picture
bemonkey

I want to see your favorite bread picture

So,

I love baking, cooking, cake decorating and than taking pictures of my work. It is rewording to take a look at your creation after so much time spent in the kitchen. Even if it was not you who baked it, post a picture of brads that left you in wow. I am looking forward to see all the beautiful pictures of our common interest; bread.

I also have a FB page where I would love to see you post the picture so people who visit my page can see what amazing bread you can bake. I am sure people will enjoy it tremendously. For those of you who want to do that please go to:

http://www.facebook.com/pages/Bread-Pastry-Cake-and-Cookie/253290271359757#!/pages/Bread-Pastry-Cake-and-Cookie/253290271359757

bemonkey

 

 

aakoh's picture
aakoh

Baking A Baguette with High Protein Flour

Hi,

I am learning to bake artisan bread, beginning with the humble french baguette. Recently I chanced upon some very well priced Allinson's Very Strong Bread Flour. Being a novice and not having done my research thoroughly, I bought up 15 kg of the flour, thinking that better and stronger flour would result in a better baguette. After some reading up, I realised that many bakers use  all purpose flour instead of strong bread flours. The protein content of the flour that I bought is very high - 13.9g per 100g or 13.9%. I read that many people have been successful with KAF's AP flour which has a protein content of closer to 11.5%.

Has anyone had any success baking artisan breads using flour with such high protein content? Any suggestions or recipes would be greatly appreciated.

Aaron

http://www.allinsonflour.co.uk/products/premium-white-very-strong-bread-flour.html

 

 

Szanter5339's picture
Szanter5339

Spelt bread stuffed Dinkelbrot gefüllt

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 50dkg BL 55
Spelt flour 10dkg
4dkg of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
BL 55 15dkg flour
1 tablespoon oil
½ teaspoon salt
2 dkg of yeast

2 slices of toasted bread (thin), cut into small cubes
2 cubes of cheese
few spices
Projections, there is little milk

 

700 ml Wasser
6 EL Öl
2 EL Essig (20%)
6 Teelöffel Salz
2 Esslöffel Puderzucker
1 kg Mehl 50dkg BL 55
Dinkelmehl 10dkg
4 dkg Hefe
In Hefe +

Vorbereitung der Hefe, 1-2 Tage vor dem Kochen.

Hefe:
140 ml Wasser
BL 55 15dkg Mehl
1 EL Öl
½ TL Salz
2 dkg Hefe

2 Scheiben Toastbrot (dünn), in kleine Würfel geschnitten
2 Würfel Käse
Nur wenige Gewürze
Projektionen, gibt es wenig Milch

Carly-marie's picture
Carly-marie

Pre-ferment

Late Saturday night I created a pre-ferment and was planning on baking the bread but got busy and was unable to. I do not have the time for the next few days to be able to make bread with longer rasing times as I have classes all this week and I will not get home with enough time to make my dough and let it rise and such.

So I was wondering if anyone knew of a way to use the pre-ferement I've already made (I used "The Rustic Bread" recipe) and using a recipe that will take less time?

Thanks so much for the help. I am new to using pre-ferments and it would be a shame for it to go to waste. If you have some advice it would be greatly appreciated!

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