The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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nancys's picture
nancys

Making baking tiles

Has anyone made baking stones from clay?  I have a convection oven and am thinking of making tiles from stoneware clay.  There would be 4 tiles that would fit my oven rack, leaving 1" of space all around for air flow.  I am thinking of adding some minor designs into the tile so the bottom crust of my breads would pick up the design elements.

Any thoughts?

 

kbk's picture
kbk

High Altitude Bread Baking

Hi

 

Im new to the site and have recently moved to a location at about 5200 feet (not Denver).  Looking for advice on bread making at high altitude.  I have discoverd that reducing yeast by about 33% seems to work.  Thanks for any advice.

 

KBK

will slick's picture
will slick

Question about % of starter to flour?

Is there a rule of thumb for the % of starter to use in a formula compared to the total flour (bakers %)

 how long is it safe to let an enriched dough (just a TBS of butter) ferment at room temp?

Do low hydration doughs have problems when using sour dough starters? I am finding that while my starter is very active it is not rising a stiff dough. My first try was very wet and rose very well.

Thank for any advice Will

Barmaley's picture
Barmaley

Better than just flour and water

I need help to find a better recipe for the sourdough bread. I am just starting baking and my goal is to bake whole rye bread. Unfortunattely, several days ago I did so much whole rye that I ate just half of what I baked. At the same time I still have extra starter which I need to feed anyway - I do not like an idea to put it to fridge. So I tryed couple of times simple sourdough bread, which was working OK, but not perfect. While I still need to sharpen my tecniques in baking plain bread I would like to try some different texture bread. I am thinking about adding oil, milk and sugar to it. I remember, that extra ingredients made huge difference when I used my baking machine. Does somebody know of a recipe for 100% sourdough with more than just wheat flour, but not extra fruits, rasins, etc., just bread? I have spent over an hour looking though recipes on this forum as well on many other sites on the web, but could not find simething interesting.

Thank you in advance

 

BLHNYC's picture
BLHNYC

Unprocessed wheat bran

Hi Everyone!

I made banana muffins the other day with unprocessed wheat bran. Now I have a big bag of it leftover. Does anyone have recipes that call for this? Also, how should I store it now that the bag is open?

Thanks!
Beth

mcs's picture
mcs

Bouabsizza

I guess that's what I'd call a pizza made with 75% hydration baguette dough.  MMMMmmmmmmm!  Tomato sauce covered with seasoned chicken, marinated artichoke hearts, mozzarella and parm.  Next time you make baguettes, do yourself a favor and reserve some dough for dinner.  Tomorrow night will be calzones.

-Mark

http://TheBackHomeBakery.com

jennyloh's picture
jennyloh

Japanese Milky Loaf

As a newbie to baking bread,  sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.  

 

Here's a recipe for Japanese Milk Loaf,  secret seems to be whipped cream.  

Simple loaf,  a little sweet to my taste,  but generally a good bread to go with cheese and ham and made a good 12 pieces from the loaf to be eaten within 2 days.  

 

Jenny

http://sites.google.com/site/jlohcook/home/breadmaking/hokkaido-soft-white-bread

 

Martyn's picture
Martyn

How heavy is a 2lb loaf?

Yes, I know, that's a stupid question. But when I read the instructions for my bread maker, it just doesn't make sense.

Basic white bread recipe for a 2lb (900g) loaf:

water 360ml

skimmed milk powder 4tbsp

sunflower oil 4tbsp

sugar 3tsp

salt 2tsp

strong white bread flour 960g

yeast 1 1/4 tsp

If this is for a 2lb loaf, why do we start off with more than 2lb of flour? I also have to say that the recipes in the book are terrible and do not work out, I have made several heavy flour bricks and have now resorted to making bread by hand which I am enjoying very much.I think that it's instructions like this that get bread machines a bad name and probably result in many being left unused after a first try.

breadbakingbassplayer's picture
breadbakingbass...

Fresh Loaf T-Shirt...

This is for Floyd,

I think we should have a "The Fresh Loaf" T-shirt...  Have you thought about this before?  Lemme know...  I'd like to see what other Freshloafers think.

Tim

hansjoakim's picture
hansjoakim

Levains

I've been experimenting with some different levain breads recently, all made with more or less the same procedure: Between 15% and 20% prefermented flour, bulk fermentation around 2.5 hours with one or two folds, and retarding in fridge overnight (or at least 8 hours).

First up was a semolina levain, loosely based on Hamelman's semolina bread from the levain chapter in his book. I added a pinch whole-wheat and whole-rye flour to the formula, to give it a bit more body. There's toasted sesame seeds in the dough, and flavourful seeds on the crust, that provide a rich taste to each slice. A very nice bread to go with cured sausages or paninis!

Semolina bread

 

A bread that really blew me away was a levain made with roasted potatoes, roasted garlic and fresh herbs. Here's a link to my spreadsheet which details the formula. If you want to try it, keep an eye on the hydration of the dough as you mix it: You might have to add or reduce water depending on the moisture of the roasted potatoes. The garlic gets a mellow, rich buttery flavour after roasting it, and it blends perfectly with herbs and potatoes in this humble bread. I used parsley, but anything from thyme, basil, rosemary, dill to oregano would work equally well. You could also replace some of the water with olive oil if you prefer a softer crumb. Either way, I can heartily recommend it.

Roasted potato and garlic bread

 

Finally, my everyday pain au levain from "Bread", the pain au levain with whole-wheat flour:

Pain au levain with whole-wheat flour

 

PS: If you're a literature buff (like me), keep an eye out for Sofi Oksanen, a young Finnish writer who's making waves in literature circles here in Scandinavia. Two of her three novels are translated into my mother tongue, and her third novel "Purge", is soon published in English (Amazon.com link). Estonia, torn between Finland (West) and the Soviet union (East), is central to her work, and the tension between the two blocks has devastating effects on her characters. "Purge" is nominated for this year's Nordic Council's literature prize, arguably the most prestigious award for literature written in the Nordic languages, and I wouldn't be surprised if she wins.

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