The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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JoeV's picture
JoeV

Sourdough Whole Wheat No-knead Cinnamon bread

I had a taste for cinnamon bread, and I had just finished a two-day feeding of my starter. So I just improvised a little from the standard no-knead formula and came up with this handsome fellow. The smell was magnificent as it was baking, and this loaf had an 18 hour fermentation.

Baked in my oblong cloche

11 oz. All purpose flour

5 oz. Stone ground whole wheat flour
1/2 C Cinnamon chips (you can add up to another 1/2C, but no less)
1-1/2 t Kosher salt
1/2 C Sourdough starter (vibrant)
14 oz. Purified water at room temperature

Blend starter with water until all you have is milky colored water, then mix everything together as you normally would. Allow to ferment on the counter for 12-18 hours before shaping.

No-knead directions for beginners avsailable on my website at http://flyfishohio.us/NoKneadBread.htm

 

CountryWoodSmoke's picture
CountryWoodSmoke

Einkorn Bread Overnight Sponge

 

I love to try new and unusual flour when I bake and here is one of my loaves using Doves Einkorn Flour, I was really impressed with the quality of the flour, lovely to make bread.

http://countrywoodsmoke.wordpress.com/2012/01/19/the-best-bread-give-this-a-go/

cheers

Marcus 

 

Matt Edy's picture
Matt Edy

Egg substitute in sweet bun dough

Wondered if anyone knew of a substitute for eggs in a sweet bun dough (for hot cross buns)?

Finding that eggs in dough cause the bread to dry up and go hard very quick....

Many thanks

 

Graid's picture
Graid

What sort of rye is this and how would I achieve it?

I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.

This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out. 

Ingredients: Cereal (Rye Wholemeal, Whole Grain Rye Flour), Water, Natural Sourdough (Wholegrain Rye Meal, Water), Sea Salt.

I followed a 'deli style rye' recipe from the American artisan bread in 5 minutes book, and was rather surprised that it produced a nice tasting loaf but decidedly unlike the sort of 'rye' I have been wanting. Really quite light in colour, and far more subtle in flavour. Ignorant of me perhaps, but it was news to me that when recipes from other countries say 'rye' they don't necessarily mean the very dark bread I'm used to. 

Is it a 'dark rye' that this sort is called, or is it something more like pumpernickel, does anyone know? I notice the tendency of such loaves to be made in Germany- is this a specifically German style of rye bread?

Is regular rye flour different from the wholemeal and whole grain rye flour mentioned in the ingredients? The rye flour I have been using is unbranded stuff from my local health food store, so I am uncertain of the type, but it looks quite fine. 

Any advice would be appreciated on unravelling the mysteries of rye varieties.

3 Olives's picture
3 Olives

Keeping Chocolate Chip Cookies from Spreading and Chip Recommendations

I've been using the Toll House recipe for years and the cookies always taste great. They spread more than I like but that's a visual issue and doesn't effect the taste. I'm making some cookies as a gift and I'd like them to be a bit plumper.  Will chilling the dough decrease the spreading?

Also, any chocolate chip recommendations would be appreciated.

Bread Head's picture
Bread Head

Help making the No Knead Pizza on Fibrement stone

I am getting stuck at some parts of this process so here are some questions;

-Ingredients

400grams Organic King Aurthur Flour

320grams of cool water (55 to 65 degrees)

1 1/4 teaspoon of Iodine Sea Salt

1/4 teaspoon of SAF dry yeast

1/2 teaspoon organic florida cane sugar

2 tablespoons of olive oil

 

Let ferment for 18 to 20 hours

After I dump out and cut dough in half I am not sure how to shape into balls because the dough is so sticky?

After I get two shaped balls (with a lot of flour and I don't know what technique) then what?

Should I place in the refridgerator? This time I am letting the two dough balls rise on the counter for 2 hours and then I will refrigerate for a day or days.

When I pull a dough ball out of the refrigerator to make a pizza, should I let it sit for 1 to 2 hour to warm up or should I work it into a pie shape while it is cold?

Where should the placement of the fibrement stone be?  Top, middle, or bottom?  (I like the idea of the top because of less head room)

Thanks for your help!

 

bobku's picture
bobku

Onion Toppings always burn

How can I stop onion toppings on my bagels from burning. I rehydrate minced onions in boiling water let them sit for a while drain them and place on top of bagel. but they still burn  Should I refrigerate or freeze them. Or maybe its the brand I buy, I just can seem to stop them from burning

Nate Delage's picture
Nate Delage

Large boule with beer

It's been a while since I mixed up my standard white bread flour formula. I decided to march to a different tune a few days ago and try something a bit different.

I started collecting things from the pantry and this is what I arrived at:

The formula:

  • 850g bread flour
  • 150g rye flour
  • 25g wheat germ
  • 25g sesame seeds
  • 460g water
  • 250g beer
  • 20g salt
  • 6g yeast

I decided not to count the wheat germ as 'flour' when calculating the amount of water to add. Not sure what the generally accepted approach is.

The mix (KitchenAid)

  • 6min: speed 2
  • 45 autolyse
  • 3min: speed 2

Fermentation

I used a primary fermentation of 3 hours at 72 degrees and overnight in the fridge (mostly to fit my schedule). The dough easily doubled, I think the sugar in the beer kept the yeast happy.

Shape, Proof & Score

The next day I (for no good reason) decided to shape all this dough as a single large boule. It proofed for about 3 hours at 70 degrees. I needed such a long proof because the dough was still chilled from the time in the fridge. I proofed on a couche and transferring wasn't an easy task. There was no way to flip this over like I do my baguettes. I eventually just did my best to scoop it up with my hands and transfer to some parchment. Doing this really made me nervous, but thankfully it more or less held it's shape. Next time I'll probably proof right on some parchment paper. Looking back I think the proof time was a bit too long (I was out of the house while it proofed and made it back later than I expected).

Scoring was a piece of cake because it had developed a bit of a skin, having proofed for so long. I used to think any skin was to be avoided, but just a little makes scoring so much easier. And I don't think it's the detriment of the final product.

Bake

This was unlike any bake I've done before! Into the oven at 500 degrees with 1 cup of water poured into a pan for steam (oh no! did I just use a volume measurement?!) 30 minutes into the bake the crust had developed a nice brown color. I decided to check the internal temperature, thinking it might need another 10min or so. Imagine my shock when the thermometer read 96 degrees!! I couldn't believe it. I wasn't even halfway to my usual 'done' temp of 208 degrees.

So I dropped the temperature to 425, realizing this was going to be a loooooong bake. I lost track of time, but it felt like an eternity. I was nervous I'd eventually burn the crust, but that wasn't an issue. Eventually the temperature crept up while the crust became darker and darker.

When I arrived to 208, I turned off the oven and left the boule in the oven with the door ajar, sitting on a cooling rack. This way it would cooled without the internal moisture 'steaming' the crust (something I've had happen more than once) Can't loose that crunch!

Taste

Delicious! I can't stop eating it ;) Because of the long bake time, I ended up with a super thick crust that isn't overly chewy. And while not burned, the dark crust has a flavor I really enjoy. The crumb isn't very open at all, which is fine with me and expected given the rye and wheat germ. I'm not really sure the sesame seeds provided at flavor. I'm making this loaf again without the seeds or the beer.

What about the beer? I used a darker Octoberfest beer I had laying around. I'm really not sure what if anything it contributed to the flavor of the loaf. It definitley doesn't smell like beer, nor can I pick out the taste of the beer. It will be interesting to compare this loaf with another made without the beer (currently in progress).



divinemabage's picture
divinemabage

Scones and all

Hi all, I am an African and scones are not so common in my country. I make them for friends and family. Of late, there has been a high demand for scones for those who are diabetic, high blood pressure etc. Can I replace sugar with honey? Can I use olive oil instead of butter? I really do need your assitance and advice.

rocky_creek@hughes.net's picture
rocky_creek@hug...

Find any recipe you want

http://www.foodferret.com/#ttl=%2BWhole%20%2Bwheat%20%2Bbread&m=normal&n2131-sourdough%20starter=on&n94-yeast=on&x322-baking%20soda=on...

The site above allows you to search recipes for any word combination, also to include and exclude ingredients.

The page I linked to is a search for whole wheat + bread, included sourdough starter and yeast, a couple of items excluded. You can easily exclude by clicking on (exc) next to the listed ingredients.

 

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