The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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JIP's picture
JIP

Metal lame handle???

I am currently using the coffe stirrer + razor blade method and would like something more permanent.  I have seen these somewhere before from what I can remember there were 2 one was a straight one and one was curved.  I am totally lost as to where I did see them and just did a search on Google and came up with nothing.  So can anyone remind me where I did see this item as I am getting tired of having to carve my coffe stirrers to fit throught the razor blades.  Also I have tried the plastic disposable lames that they sell alot of places and have found them to bee quite dull compared to the traditional double edged razor.  

Cendrillon's picture
Cendrillon

No knead... French style

I found the no-knead recipe on a French cookery forum a couple of years ago.

Slightly overcooked, but I was so pleased when I saw! I never expected the wet sticky dough to do wo well!

 

Cendrillon

Larry Clark's picture
Larry Clark

Is this actually working?


I checked Hamelman's  "Bread" out of the library, mostly because I wanted to learn to braid the Winston Knot. While thumbing through the book, I came across a section on scoring loaves and according to him I've been doing it all wrong. He insists that the slashes start on the left end of the bread and work toward the right AND the slashing stroke should be done left to right - backhanded. How could this possibly make a difference?
Well, yesterday I needed a "quickie" baguette and after the final proof decided, "What the hey?" and tried Hamelman's technique. The first cut I tried was too deep and just dragged the dough, so I lightened my touch and sort of scratched the surface. Disappointed in my attempts, I put the bread in the oven and this is what came out.

 

 This morning, I tried it again on some Anis baguettes:

 

 Both of these were 75% hydration doughs and I've never had this kind of success on wetter doughs.

I don't understand it, but I'm going to keep doing it until something better comes along.

 

 Larry

CountryBoy's picture
CountryBoy

Whole Wheat Bread of P.Reinhart, his BBA bk. pg. 271.

I have made this recipe about 8 times and so am pretty familiar with it.  But I have 3 major questions:

  • Is there any technique that I can use to get more height on the loaf.  Every loaf is about 1/2 inch above the pan and looks more brick like than loaf like.  Is there anything to give it more height?  I do add 2 tsps. of wheat gluten but that does not do it.  And throwing more yeast in will make for lots of holes which I do not like.
  • Also, I am baking it for 45 mins.  Does anyone out there bake for longer?  Can whole wheat bread go for 55-60 mins. at 350.
  • I still do not know how to knead this whole wheat bread.  I autolyze appropriately but getting this bread to knead seems impossible????

Many thanks.

Whole Wheat Bread..P. Reinhart, BBA-pg. 271, Note: Knead Only Once. Yield-3 LoavesSoaker

Single

 

Double

Triple

1 Cup

Course whole-wheat flour

2 Cups

3 Cups

¾ Cup

Water, at room temp

1 ½  Cups

2 ¼  Cups

 

Whole-Wheat Poolish of a thick paste consistency. (note: he also does it as biga)

Single

 

Double

Triple

1 ½ Cup

High Protein whole-wheat flour

3 Cups

4 ½  Cups

¼  tsp

Instant Yeast

½  tsp

¾  tsp

¾  Cup

Water, at room temp

1 ½  Cups

2 ¼ Cups

 

Dough

Single

 

Double

Triple

2 Cups

High Protein whole-wheat flour

4 Cups

6 Cups

1 1/3 tsps

Salt

2 2/3 tsps

4 tsps

1 tsp

Instant Yeast

2 tsps

3 tsps

2 Ts

Honey

4 Ts

6 tps

1 T

Vegetable oil-optional

2 Ts

3 T (I do 2 T)

1 Large

Egg, slightly beaten (optional)

2

3 eggs

2 Ts

Sesame seeds, poppy seeds, (garnish)

2 Ts

6  T

*note: i have crossed out what I do not use.

Pablo's picture
Pablo

Sourdough Baguette success

They've only been out of the oven for 5 minutes but I wanted to share.  I feel like I'm at the Academy Awards:  I want to thank Jane and Mark and Mini O and all the fine people at The Fresh Loaf...  I've been up since 6 to bake these, so many things to say.  If anybody's interested I'll write it up later.  A picture is worth a thousand words.  Behold!

sougdough baguettes for Dr. Bark

:-∆aul

gavinc's picture
gavinc

Hamelman's Pizza dough

Recently I tried Hamelman's pizza dough for the first time in our brick oven. Wow!

I usually go for a quick dough made from scratch a couple of hours of being used; but after this I'll never go back.

This dough begins with a stiff biga started the night before. The result was a light yet full crust with the most wonderful taste. I think I've proven that the most important component of a pizza is the crust; the toppings just finish it off. The dough was easily teased out to size and shape without tearing.

We had 8 friends for lunch so spent the afternoon making pizza accompanied by fine wines and beer.

pizza crust just inpizza crust just in

Pizza readyPizza ready

dmsnyder's picture
dmsnyder

San Joaquin Light Rye

San Joaquin Light Rye 1

San Joaquin Light Rye 1

San Joaquin Light Rye 2

San Joaquin Light Rye 2

San Joaquin Light Rye Crumb

San Joaquin Light Rye Crumb

 This bread evolved from Anis Bouabsa's formula for baguettes which he generously gave to Janedo when she visited his bakery in Paris. I have had fun applying Anis' long cold primary fermentation to variations on his baguette formula.

I have enjoyed the breads made with added sourdough starter and about 10% rye in particular.I have written about my pain de campagne made with these modifications. However, the second time I made it using a flour that absorbed more water, the crumb was less open. I decided to try the same formula but with a somewhat higher hydration. I added an additional 15 gms of water, boosting the hydration from 74% to 77%. This resulted in a dough of almost identical “feel” to the original dough made with the less absorbent flour.

Formula

Active starter                        100 gms

KAF French Style Flour           450 gms

Guisto's Rye Flour                    50 gms

Water                                    385 gms

Instant yeast                           1/4 tsp

Salt                                        10 gms

 The method I used was otherwise identical to that described before: (http://www.thefreshloaf.com/node/8454/pain-de-campagne )

Jane opined that this could no longer be called a “pain de campagne.” I'm not sure why, but I accept her authority in matters of French terminology. So, I am calling it “San Joaquin Light Rye.” I also am not sure what to call the shape of the loaf. Maybe it is “a stretch bâtard.” Or “an obese demi-baguette.” In “Mastering the Art of French Cooking, Vol. II,” Julia Child pictured a French loaf shape called a “Jaco.” I have not heard of this shape otherwise, but it looks sort of like what I made today.

 If asked to describe the crust and crumb, I would say it is close enough to Nury's Light Rye that I would have difficulty telling which was which in a blind tasting. And that's not bad!

David 

 

holds99's picture
holds99

Bauernbrot (Farmer's Bread) - Gini Youngkrantz

 This German Farmer's Bread (Bauernbrot) was made from a recipe in Gini Youngkrantz's Authentic German Home Style Recipes - Fourth Edition (pg. 21).  This bread is made from approximately half rye flour (48.8%) and equal amounts of whole wheat flour (25.6%) and AP flour (25.6%), excluding starter.  The recipe calls for a cup of active sourdough starter along with yeast in the final dough.  Ms. Youngkrantz's recipe produces an excellent German sourdough rye bread very much like the Bauernbrot I remember from Germany.  The recipe calls for "free form" loaves but I used German unlined willow brotforms for the final proofing and placed them on a parchment lined peal and docked them about a dozen times with small 8 inch bamboo skewer slighly larger in diameter than a tooth pick (they held their form nicely) then slid the parchment and loaves onto a baking stone, then a cup of boiling hot water to produce a blast of steam at the onset of the baking cycle.  This recipe calls for a slow-bake on low temp. (350 deg. F. for 70 minutes) with steam.  Instead, I baked them at 450 deg. F. for the first 10 minutes (to get max. oven spring) then lowered the oven temp. to 350 deg. F. for the remaining time.  I checked them at the end of the 70 min. baking cycle and they read 210 deg. internal temp.Howard - St. Augustine, FL 

Bauernbrot (Farmer's Bread) - Gini Youngkrantz:

This German Farmer's Bread (Bauernbrot) was made from a recipe in Gini Youngkrantz's Authentic German Home Style Recipes - Fourth Edition (pg. 21).  This bread is made from approximately half rye flour (48.8%) and equal amounts of whole wheat flour (25.6%) and AP flour (25.6%), excluding starter.  The recipe calls for a cup of active sourdough starter along with yeast in the final dough.  Ms. Youngkrantz's recipe produces an excellent German sourdough rye bread very much like the Bauernbrot I remember from Germany. 

The recipe calls for "free form" loaves but I used German unlined willow brotforms for the final proofing and placed them on a parchment lined peal and docked them about a dozen times with small 8 inch bamboo skewer slighly larger in diameter than a tooth pick (they held their form nicely) then slid the parchment and loaves onto a baking stone, then a cup of boiling hot water to produce a blast of steam at the onset of the baking cycle.  This recipe calls for a slow-bake on low temp. (350 deg. F. for 70 minutes) with steam.  Instead, I baked them at 450 deg. F. for the first 10 minutes (to get max. oven spring) then lowered the oven temp. to 350 deg. F. for the remaining time.  I checked them at the end of the 70 min. baking cycle and they read 210 deg. internal temp.

Howard - St. Augustine, FL 

Janedo's picture
Janedo

French Royal Cake or Le Trianon

I make several different versions of this very famous cake as it is probably my very favorite of all chocolate desserts and perfect for a fancy presentation. The only thing that may cause problems is finding the ingredients in the States. I don’t know what’s available over there, so I’ll do my best to describe how it’s done here.
For Sean’s birthday we had a very nice dinner of marinated, then BBQ’s duck breasts, a zucchini – chèvre tian and sautéed potatoes. I decorated his cake with maltezer’s and white and dark chocolate Mikado’s and 4 sparklers.

French Royal or Trianon

Gâteau Royal or Le Trianon

Marcaron base :

60 g finely ground almond
130 g sugar
15 g flour
2 egg whites
1 tsp cocoa

Preheat the oven to 220°C
In a bowl, mix 60g of the sugar, the almond, the flou rand the cocoa.
In a mixer, beat the egg whites and when they start to foam, add the rest of the sugar and let stiffen. Fold in the dry ingredients.
Prepare à springform pan (around 22 cm), line it with parchment paper and fill with the batter.
Bake ten minutes. Let cool and then remove from the pan.

Prepare a cake ring, or the spring form pan that has been cooled and washed. I use a ring that is placed directly on to the serving platter. I lined the outer edges of mine with a plastic ring so that when it came time to take the cake out, the plastic stops the cake from sicking on the side of the pan and then can be simply peeled off.
Place the baked base in the ring by cutting it to size.

Praline layer :

In France we have a brand of chocolate called Poulain 1848. They make a praline bar that is used for this cake. I don’t know if anything like that exists. You can also use milk chocolate blended with Nutella. Less « chic » but it works. Soft, pralne chocolate of any kind should do the trick. The gavottes may pose another problem. Here they are:

Gavottes

200 g pralinoise (Poulain 1848)
90 g crêpes dentelles « gavottes »
40 g ground praline

Melt the chocolate. Crush the gavottes. Mix the praline and the gavottes in to the chocolate.. Spread this mixture on to the macaron base, making sure the corners are filled and it is level.

Mousse au chocolat :

75 g sugar
1 egg + 3 yolks
200 g baker’s chocolate (good quality !)
300 ml whipping cream

Beat the egss and the sugar with 2 tbsp of hot water. This should triple in volume and become very light in color.
Melt the chocolate and then blend it in to the egg mixture.
Whip the cream until it form a « whipped cream » and fold this gently in to the chocolate mixture, making sure it is fully incorporated.
Spread this on top of the praline layer and even the top as much as possible.

Place the cake for 8-10 hours in the fridge. I placed the fridge at 1°C for the setting period.

Comments :

This recipe can be found on a great number of French cooking sites and blogs. The recipes vary somewhat. This one comes from a very nice blog called Amuses bouches
http://amusesbouche.canalblog.com/

I wanted to try the macaron base because I usually do a génoise-type base and often soaked in kirsch. I have to say, I prefer the génoise base. You can also skip the praline layer and make a chocolate brownie base. I do that sometimes and make a thicker mouse layer using only whipped cream and melted chocolate.

Trianon with sparklers

I also made this cute Batman cake for his friends at school. He was quite delighted with it. It was one of those things... 9pm, wanting desperately to go to bed, but I had to figure out how to do a Batman theme because it was Sean's special day. It worked out just fine. I was rather proud of myself!

Batman cakeBatman cake

ehanner's picture
ehanner

Creating a Drooling Zone

Savory-HotSavory Hot-CrumbSavory Hot-close
Savory Hot-Crumb

This bread has the best aroma I have ever smelled. I was afraid the fragrance of rosemary and garlic would wake the family last night while it was baking. Really heavenly!

Last week I discovered that the things I liked about Mark's Kalamata and Pepper Jack Cheese loaf was the herb infused oil and the hot spicy bite you get from the cheese. I decided to try just using the elements that stand out, skipping the cheese and olives all together. Oh, then I thought I would add some crushed fresh garlic.

So, this is a rustic basic white bread with 40 g of olive oil infused with 1-1/2 teaspoons of fresh chopped rosemary, 1-1/2 teaspoons dry French Thyme (Penzies), 1 heaping teaspoon of crushed red pepper run through the spice grinder to make it fine, and 1 large clove of garlic, crushed. I warm the oil in a custard cup for 25-30 seconds in the Microwave and let it set for a while. The oil mixture was added to the water in the final dough. I did subtract the weight of the oil from the water amount. This amount was for a batch of 3.2 Lbs or 2- 1.5+Lb loaves.

If you look at the close up shot you can see the flecks of red pepper that didn't get pulverized in my spice mill. I had hoped that I had over done the pepper and it would be way to hot for normal pallet tastes. But once again the heat of the pepper was subdued by the heat of baking .

I think next time I will roast a head of garlic and smush that up instead of using a single raw clove. The combination of Thyme, Rosemary and Garlic is a natural in many foods. Baked into any bread you have a crowd pleaser!

Eric

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