The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
zainaba22's picture
zainaba22

Quick 10 Minutes Dough flat bread

Makes 4 large or 8 small.

 1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe).



1) Preheat the oven to 550F.



2) Divide dough into 4 or 8 pieces.



3) Shape each piece into a ball.

4) Roll each piece to round.



5) Place onto oven trays or hot baking surface for 2-3 minutes.

 

zainab

http://arabicbites.blogspot.com/

woefulbaker's picture
woefulbaker

Bread Science

Bread Science: The Chemistry and Craft of Baking Bread  (Emily Buehler) Having read the excerpts, I feel sure I would enjoy this book.  I really want to learn more about the science behind the bread (and applying it to improve technique, of course).  This looks to be the perfect book for me.  Some complex microbiology and organic chemistry explained in easy-to-follow diagrams and description. Does anyone have this book? Love to hear opinions.I'm hoping to order a copy soon (hope they can ship to the UK).   --Toby 

ehanner's picture
ehanner

Eric's awsome adventure

Corn Rye CrumbCorn Rye CrumbMulti-grain CrumbMulti-grain CrumbCorn Rye
Corn Rye
Multi Grain Levain
Multi Grain Levain

Today I planned to bake two breads I had not done using my new DLX mixer. I have been drooling over dsnyder's photo's of Hamelmans multi grain levain and also his corn rye. So today was the day to try both. The corn rye is split up the side like his first ones were. It seems like the docking wasn't effective at releasing the steam pressure. The second image is the multi grain which turned out very nice. The recipe makes 3- 1.5 Lb loaves which I used MCS's shaping technique on and I'm a convert. Just a little pushing, rotating, pushing and bingo a very nice tight ball with no open seams. Thanks Mark for that tip!

Anyway, when I get crumb images I will post by edit. Thanks Dave and Liz for the formula's and Zola for the DLX tips. I'm hooked, that's a really great mixer. The slack corn rye would have been very hard to get right with a KA and the DLX made child's play of that one.

ADDED BY EDIT:
The crumb image above is the Multi Grain Levain. NOW I know what all the fuss was about. The crust was crispy and crunchy and caramelized, full of flavor. David said leave it in the oven 15 minutes longer than you can imaging it would stand which I did, with the last single baked loaf. The two above didn't get that last 15 minutes and they look great but they don't have that snap. Future loaves will get the Snyder treatment. Thanks David!

Eric

bakerincanada's picture
bakerincanada

Nancy Silverton's Breads from La Brea Bakery

Hi I have been watching this site for a few months now and making notes of all of the excellent tips.  I am dabbling in sourdough with some success.  Just finished the Norwich Sourdough from wildyeastblog.  It is great.  I am interested in a book on sourdough but wanted to make sure that Nancy Silverton's book used weight and not volume.  I find my recipes work much better with weights.  It seems it will be a toss up between that and Maggie Gleezer's book.  Any feedback on how to spend my dollar would be appreciated.  Thanks.

bakerincanada

ejm's picture
ejm

ISO Portuguese cornbread (not sweet)

I believe that bread I'm looking for is called broa de milho. It is quite crusty on the outside but very moist inside with a dense almost white coloured crumb.

In the thread entitled 'looking for a recipe for Portugese Bread', pumpkinpapa posted a recipe for Broa. I tried replying in that thread but foolishly put the reply deep inside the thread to ensure that it would surely get lost. I hope it's okay that I am reposting my questions.

  1. Is the cornmeal yellow or white?
  2. Is the resulting bread quite dense and moist?
  3. I don't suppose you have a photo of the crust and the crumb, pumpkinpapa?

Many thanks!

-Elizabeth 

P.S. A while back, I tried making Portuguese Cornmeal White Bread (Pao A Moda De Sao Miguel) from Gourmet 2000 but it wasn't quite right. The bread was good, just not what I was hoping for.

bshuval's picture
bshuval

Lipioshka

Hi all,

A friend of mine is originally from Ferghana, and he told me about a bread they used to eat there when he was a kid, called "Lipioshka". I understand it is a rather traditional Uzbek bread. It is a little like a large bialy in shape: a round disc, thick around the edges and very thin in the center. The center is stamped with a special tool (or simply pricked with a fork) to prevent rising. Traditionally, it is baked in a Tandr, an Uzbek oven not unlike a Tandoor. 

I attempted to make it from a similar sounding recipe in Maggie Glezer's "A Blessing of Bread". I've written about it extensively here: http://foldingpain.blogspot.com/2008/02/lipioshka.html

However, I am interested to know if you had heard of it, or of similar breads. Do you have recipes you can share? This is a fascinating bread to me, and I am surprised at how little information I was able to find about it.

LipioshkaLipioshka

ehanner's picture
ehanner

DLX Question

Hey all you DLX users, I just took delivery of a new DLX Assistant mixer which looks like it will be fun. I have read where the first thing to know is that the water goes in first and the flour as it becomes incorporated. I'm wondering about the roller position is a little confusing. The manual says fix the roller 1 inch away for a 2 loaf batch and 1.5 inches for 3 loaves and so on. Others seem to say leave it loose and let it ride the edge.

I searched the forum for nuggets and ran a test batch to experiment with 1100 grams of dough at 65% hydration. It was dry enough to put up a fight as the roller followed the dough. Just wondering what the best advice is for the roller position.
Thanks in advance.

Eric

pod3's picture
pod3

Sourdough bread will not rise

Can anyone help - my bread will not rise enough?
I regularly bake bread to a recipe originating from the island of Malta. It is a type of sourdough bread.

It tastes delicious but week by week my loaves are getting flatter, as after the 2nd rise the dough just will not rise to from a proper loaf shape. Soon i'll be eating bread the shape of a large thick pizza!
The Maltese bread recepe is published elsewhere on this board. After the dough is made (using some fresh yeast and a portion of sourdough from the previous day's loaf), and kneaded, the recipe says leave the bread to rise in a bowl in warm place for 2-5 hours. This it does OK.
Then when transferring the loaf to a baking tray (and the receipe says "at this stage do NOT knead or knock back") it collapses . I then leave it , again as per the recipe, for 45 mins to double in size (which it does, but sideways not upwards!) before baking.
So any ideas why on the 2nd rise it does not form into a proper loaf shape?
1. Is it the yeast? (Have tried fresh yeast, dried yeast and dried active yeast - all same result)
2. Is it the flour ?(have tried various varietes of strong white flour, from the cheapest Sainsbury's to the premium Allison and Hovis types and even Italian Tipo 00 flour)
3. Should i support the sides of the loaf on the 2nd rise?
4. Is it the temperature of the British winter (I am in UK) i.e. because the ambient kitchen temperature is lower at this time of year, the bread tends to rise less ( but i do put it in the airing cupboard to rise, temp around 25degC)
5. Is it the sourdough - should i start again with a fresh batch, as the one i am using is now around 4 months old i.e. every time i bake, for the last 4 months, i have kept a bit to make the next loaf. I have been freezing it for 3-4 days at a time when i do not bake.

Any suggestions gratefully accepted.

 

 

mcs's picture
mcs

kneading and folding re edit - video

Hey there everyone,

This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.

-Mark


http://youtube.com/watch?v=qVewUbE2YOM

Noodlelady's picture
Noodlelady

Fresh Herb Twist — Local Breads

This weekend I made the Fresh Herb Twist from Daniel Leader's Local Breads. It uses 3 fresh herbs — thyme and rosemary (from my garden) and basil. It was delicious with my beef vegetable stew!

Fresh Herb Twist

Fresh Herb Twist

Fresh Herb Twist crumb

Fresh Herb Twist crumb

Pages