The Fresh Loaf

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Sticky_Fingers's picture
Sticky_Fingers

Silicone baking equipment question

I'm new to bread baking, starting this past summer, and have been very encouraged so far with the varieties of sourdough-based breads I've made with much help from this site and others.  In general, I've been working with 70% hydrated dough until I develop better baker's hands to work with something wetter and I bake either in a dutch oven or on a baking stone with steam for batards and baguettes.  So for Christmas, I received a Lékué silicone bread baking pouch.  While I don't expect it to replace the normal way I make bread, I'm sure there are good uses for it such as for no knead dough recipes and wondered if folks out there who have used one can advise me with some questions.

  1. The silicone would seem to make working with higher hydrated dough easier, if you don't have to transfer it or handle it much.  But wouldn't you still need to shape the bread before baking for good oven spring?  And if so, would that defeat the advantage of using silicone for wetter dough?
  2. The crust from pictures I've seen seems lighter than I prefer.  I'm not sure if that's because of the silicone itself, or perhaps the design.  Has anyone tried placing the open silicone pouch inside a dutch oven to maximize steam during the early bake?  Should the bread be removed from the pouch for the last part of the bake to create a better crust?
  3. Are there any other recommendations or suggestions with using silicone?

Thanks very much!

Mark

Skibum's picture
Skibum

My regular sandwich loaf -- Great bread!

Merry Christmas fresh loafers! This has been my go to recipe for sandwich bread for some time now. It freezes well sliced and each loaf keeps me for 2 - 3 weeks in sandwich bread. The recipe is a version of Peter Reinhart's recipe for soft sandwich bread and rolls from Artisan Bread's Every Day. I use a natural yeast, a sweet levain at 100% hydration. The current levain is at least three years old.

To finish the loaf, I brushed with an egg glaze and then scored the top, finally getting a good score and a nice grigne. It tells me I judged the proofing right. It is nice to get a great bake in a relatively new kitchen and new oven and at a new altitude and humidity. I am figuring it out.

May all of your Christmas dreams come true and happy baking! 

Ski

deny45's picture
deny45

Poolish

I've been having good luck with Ken Forkish bread recipes but today I forgot to add the yeast to my final dough.  My poolish was lovely and active, when the final dough didn't rise much in 3 hr I realized I'd forgotten the yeast.  I just added it, after waking it up in a couple Tblsp warm water.  I pinched and folded as I would when mixing the final dough.  I put the tub in the oven with the door closed, my fingers crossed.  Has anyone else out there done this?  How did it work?

nnehme's picture
nnehme

My 1st attempt for a tartine style

yesterday was my first attempt for the tartine style bread - I like how the holes turned and open with apparent gluten. The preshaping / shaping was difficult and couldn’t build much tension: Elements to practice next time! But the taste is the best I had so far sweet crumb and crust. 

Recipe 

300gr bread flour

100gr spelt flour 

60g stiff sourdough starter (50% hydration) 

280g water 

8g salt 

autolyse for two hours ( only flour and water ) 

Mix and bulk ferment for 4 hours - stretch and fold every 30mn for four times then every 45 mn

bench rest 10mn 

Proof overnight - 9 hours

bake next morning at 500 degrees, first 25mn covered then 20mn uncovered 

 

Elsasquerino's picture
Elsasquerino

Stollen confusion

Merry Xmas everyone!

I made some stollen, using the method in Reinhart's BBA, I'm completely unsure whether it worked or not!?!

 

It never really puffed up as I expected, I get that there's a lot to stop it but there's a lot of yeast too and the sponge method used is supposed to give the 'oomph' it needs.  It may be perfect but being used to the offerings in the supermarkets it's denser than I expected.  I suppose that's true of real bread versus wonder bread too and that's a good thing. 

It tastes very pleasant, I went a bit wild on my marzipan centre but I love it, and went for a spice mix rather than just cinnamon as in the book. 

If you guys can offer any advice I'd be very grateful. Hope you all have a great Christmas if you celebrate it.  Thanks.

dabrownman's picture
dabrownman

SD Buns for Christmas Pulled Pork Sandwiches – and other stuff that is way easier to do.

Here we are, nearly at years end, and the time to reflect on the past, present and future.  Lucy doesn’t do any of that of course, being small minded and down right stupid but the rest of should not use her as a guide in anything we do except maybe bread baking once a week.

We should be thoughtful and truthful with ourselves in all things, especially this time of year as we reflect on the past year, experience the current Holiday Season and project ourselves into the future of next year.

We love Bean, Grilled Chicken and Grilled Veggie Cheese Crisps!

We all want to be successful in our life long endeavors . We also need to make sure that we are successful.  The wanting is easy but it isn’t anywhere near enough to guarantee success in anything.  Want can get in the way of doing and the doing is what it takes to be successful in all things…….as long as you are doing the right things in your life.

Especially when they are decked out with the guacamole, Crema and  Pico de Gillo.

The wonderful thing, thank goodness, about doing the right thing is that it is every bit as easy as doing the wrong thing or even doing nothing at all.  It is hard work doing nothing – take it from me!  So we might as well do the right things instead of the wrong thongs, or things if you can type better than Lucy.  The rewards far outweigh the just deserts of being a failure at the end your life.

This years, new and different Christmas cookie is Fresh Guava Bars.  Never seen fresh guavas in the Mexican store before.  Hey they look better when dusted with powdered sugar and not as tart as Lemon Bars.

One of the things it takes to be successful in life is to be financially self-sufficient.  That doesn’t mean you have to be filthy rich but you need to be comfortable when you retire.  Nowhere in the Bible, or the Old Testament’s first 5 books if you are Jewish, does it say that your children are supposed to take care of you in your old age.

1949 SD Fruitcake crumb shot - yummy!  These slices still frozen....

These same scriptures do talk extensively about parents taking care of their children though.  One way to do that is to have a firm financial footing – even though money isn’t everything.  Being rich helps even more and Lucy, who knows nothing,  says it is pretty darn easy to be rich if you are human.   If being rich money wise is what you want - then it is easy as pie.  Oddly, to be rich, non money wise, is pretty darn hard ……no matter how much money you have.

Lucy never forgets the salad and now with the garden producing lettuce and tomatoes.....So much better!

So, let’s stick to the easy stuff .....being rich money wise.  No mater how poor you start out in life, there is no reason you cannot become wealthy…… if you have normal intelligence and health – there are few excuses otherwise.  Let’s get to some easy doing then... instead of worthless talking about it. 

If you want a million dollars cash in hand when you retire at 65 years old and you are 21 years old today making $15 an hour, all you have to do is invest $1.70 a day, every day, into the Vanguard S&P index fund and increase that amount every year by 3% as you gain experience, education and make more money over time.  That’s it.  I think we can agree, that just about everyone can afford that pittance – that really isn’t one at all.

Now, if you want to have a million dollars in today’s money when you retire, you have to invest a $4.06 every day and increase that by 3% every year.  You will have over $2.4 million but in today's dollars that will be $1 million due to estimated inflation over time.  To be very young and using the power of compound interest in your favor just can’t be beat for ease and simplicity.

Since 1928, the S&P has returned an average of 11.5% through thick and thin, good and bad years, if you include the dividends it throws off every year and you reinvest them too.  So what poor, 21 year old person, making $15 an hour can’t afford to invest about 1/4 of 1 hours pay per day to be a real millionaire in today’s money, when they retire?  Ignorant ones…..or ones with poor character.  See, being rich has little to do with who you know or how smart or educated you are - even though they can help.   But, it does have everything to do with knowing things others do not know or appreciate and doing about the easiest things, barely what it takes, to make you rich…… instead of them because few others will and they need a lot of help.

Just remember, the longer you wait to start investing in yourself, the harder it gets.  Eventually it becomes impossible no matter what you do short of winning the lottery.  Now let’s talk about kids.  I didn’t have my first and hopefully only one until I was 39.  Most people have kids when they are much younger than I was.  But ,no matter when you have them, the rule is the same - you have to take care of them.

People do not seem to think about this enough but the one thing, besides love, that you have to have with kids is money - lots of money.  Love can only get you so far.  Kids are not cheap and they get more expensive as they age – way, way more expensive.

The one thing parents forget about totally, after food, clothes, shelter, schools, vacations, summer camp, weddings and whatnot, is that they need to make sure that every kid they have becomes a millionaire, in today’s money, the day each one turns 65.  This too, like all things money, is very, very easy.

The 2 easiest ways to do it is to either put a one time $5,912 into the same S&P 500 mutual index fund on the day they are born and forget about it or, put $1.58 every day into the same index fund for them until they are 65.

You have to live to be pretty old to do the latter but, being 85 for a 65 year old, like me today, is certainly easy enough and very probable.  My Dad is 85 and just had a hip replaced this month!  He says he had at least 10 good years left in him if the surgery didn't kill him.  What ever age you eventually make it to, will seem like a blessing to your kids if you made them a millionaire along the way.  If your kids think you were a blessing …..then you have succeeded in life beyond your wildest dreams - right?

Now for you, your wife and 2 kids if you are poor and 21, a real bad combination, for all 4 of you to be rich in today’s money,when you are 65 ;  costs you a whopping $11.28 a day – every day total or $4,118 a year.  Sadly, I used to smoke more cigarettes a day than that!  If you are lucky enough to work for a company that matches your 401-k retirement contributions. then your personal costs are immediately cut in half.

If the company you work for offers a 401-k Roth – you are double lucky - then the government won’t even get a piece of your personal fortune in taxes.  The only thing worse than taxes is death itself.  I told you being rich was easy.  My dad had 2 kids when he was 21 but said he was too poor to invest any money like this.  We all know now, even though he really believed he was too poor, what he really was - was ignorant.  It is all in the doing – or lack of doing.   He still made it to 85 without any of is killing him too. - another blessing!

What did Yoda say to Luke?  Try Not!  Do or do not, there is no try!  He is by far the wisest of all the mythical creatures that never existed.   It is easy enough to be like Yoda and teach your children to do well for themselves and their family. - so do it.  Now on to the hard stuff - Sourdough Buns.

These are 25%, 6 whole grain enriched buns made with a 12% pre-fermented bran levain at 100% hydration.  The enrichment was 2.5% sugar and 5% butter with 2% PH sea salt at 75% hydration overall.  The levain was retarded for 24 hours but the buns were not retarded.

We did not do an autolyse but mixed everything, except the sugar and butter together, including the levain and let it sit for 30 minutes to hydrate the flour, before adding the sugar and butter and beginning the first of 3 sets of slap and folds or 60, 10 and 4 slaps.  We then did 3 w=sets of stretch and folds of 4 stretches each.  All dough manipulations were done on 30 minute intervals.  We then let the dough bulk ferment for an hour before dividing into 110 g portions and shaping into slim buns.

After 2 hours of proof we fired up the oven to 425 F for 8 minutes of baking after being egg washed and then 15 more minutes at 375 F convection to finish them off. To a light golden brown and 205 F on the inside.  We froze them as soon as they cooled for smoked pulled pork sandwiches Christmas day so we will have to wait for the crumb shot and a tasting.

Merry Christmas and Happy Holidays to all.

loydb's picture
loydb

New Sourdough Starter: First Bake

Back when I first started this blog, I was trying out the San Francisco starter from sourdo.com. I was never able to get a flavor I loved from it. Almost six years down the line, I've learned a ton about sourdough in the interim. I was also growing bored with the rye strain I've been baking with for the last few years -- so I'm trying again with it. I've been building the starter for the last week, finally it was active enough to use.

Maurizio Leo's The Perfect Loaf is one of my favorite baking blogs, so I decided to try his Best Sourdough Recipe.

For the whole wheat portion, I used fresh-milled organic hard red Spring wheat. For the white flour, KA bread flour. This is a really high hydration dough. I didn't quite pour it into the bannetons, but it wasn't by any means even vaguely stiff.

 Bannetons

 

Peel


It came out of the basket really nicely (rice flour), even if it was nearly flat. The oven, with a cloche inside, was preheated for an hour at 500 degrees F. After 25 minutes, I removed the top and dropped the temp to 450, and left it in for another 20 minutes, turning it halfway through. No convection.

I'm happy with the result. I'm hoping it gets a little more sour with time. Next time, I'm going to try upping the percentage of whole grain flour -- it has less than 10% right now.

 

Second Loaf

 

Crumb

 

nickvalente's picture
nickvalente

Panettone troubleshooting

hey guys, new to TFL. Been baking panettone for a couple years now, having a rough year so far though, having issues with the texture of the dough and subsequently the finished product. my questions is more of a platform for people to share troubleshooting problems and solutions when baking panettone. My issues is that I get through the first dough fine, and then on the second dough, I add the flour and sugar; no problem, then start to add the egg yolk and remaining sugar and I lose my gluten and strength to my dough. I usually continue on despits the more “batter like texture“ and it ends up being more like a cake”

im curretly lolking for new recipes on here to try something else but just wondering if there are ways to “rescue“ a dough or recognize the problem. 

Heres what im doing (combo of Matt tinder and wild yeast blog recipes): using A kitchen aide mixer with dough hook; 

150g stiff starter (50%), 480 bread flour (KA bread flour), 10g malt powder, 240g water, 78g egg yolk (cold), 130 sugar, 170g butter (room temp)

usually nice and strong here, balling up and cleaning the sides of bowl. Rise 8-12 hours (3xsize)

second dough:

170g bread flour, 20g sugar, 100g sugar mixed with 140g egg yolk (cold) mixed with orange zest day before, 8g salt, 175g butter, 40g honey, 170-200g fruit

-flour and 20g sugar combined with first dough (still strong), yolk/100g sugar/zest then added slowly to dough (usually begins to breakdown and lose strength), salt then added with couple deserved spoons of yolk/sugar/zest mixture, 230g butter added slowly (stilll sticky and weak), then add honey and fruit

always get a great rise and flavor hut the texture is not perfect...tIps?

 

Isand66's picture
Isand66

Cranberry Walnut Wine Porridge Bread

   Wine, Walnuts, Cranberries and Porridge....what's not to like?  I have to say, nothing!  This one is chock full of flavor and good enough to eat by itself, but even better with some cheese.  I gave 2 of these away to some work colleagues.  I think they will enjoy them, I hope.

There is just enough wine in this one to add a nice flavor without overpowering the bread or inhibiting it's fermentation.  The crumb is nice and moist and you get a mouthful of walnuts and cranberries with each bite.

The crumb is nice and open considering how much "stuff" is packed into this one.

 

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the cranberries with the wind and let it sit to rehydrate for about 30 minutes or longer.  Drain the cranberries and add the wine per below.

Mix the flours, wine, Greek yogurt  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 4 minutes.  Add the walnuts and cranberries and mix for about a minute until incorporated.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

LT72884's picture
LT72884

hero loaf help please

Ello all:)

 

Glad to be back!

 

I need some help. I am in search of a easy (preferably)100% whole wheat hero roll recipe. I am wanting to make sandwhiches at home rather than always buying from subway:)

Thanks

 

Matt

 

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