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
Hello! All! My name is Jennifer! My grandmother's recipe brought me here today. I have made this several times and it always turns out "ok." No one else has taken over the baking of this beloved bread so my so-so version has been going on for many years now. It has wonderful flavor, but always turns out a little dry. So we slice it, toast it, and with butter it's delicious!!! It's wonderfully chewy and moist and sweet. The aroma is incredible. But I remember when grandma made it we could eat plain slices and make sandwiches and not be forced into toasting it. The thing is, the recipe doesn't say how much flour! Just "add flour until you have a stiff dough" and then "add flour if it's too sticky.
I've been using the KitchenAid mixer with dough hook and I think I'm going to need to knead - by hand, to get this right. It's sooooo sticky and then I add maybe too much flour? And also I let it cool completely without any towel- and often I make this at night and leave it until morning so maybe it dries out too much... it's very dry here in California desert winter with the heater on!
I'd love to hear any and all tips on working with this kind of recipe. And it's amazing satisfying slightly dense bread that is so versatile. Delicious toasted with coffee, and also the slight sweetness is amazing with savory sandwiches. It's as follows:
Rye Bread AKA Grandma Bread (3 loaves)
2 cups rye flour
1/2 cup shortening
1 cup brown sugar
1 cup molasses
3 tsp salt
1 heaping teaspoon Anise seed
2 envelopes dry yeast
4 cups boiling water
1) Measure rye flour, shortening into a large bowl. Mix well with a large spoon.
2) Add 4 cups boiling water, stirring while adding water.
3) Add salt, sugar, molasses, anise seed, and stir. Let cool to warm (room temp).
4) Add yeast, which has been dissolved in warm water. Mix well.
5) Stir in white flour - mix well to make a stiff dough.
6) Turn out on floured surface. Knead 5-10 minutes until dough is smooth and elastic, adding enough flour to keep dough from sticking.
7) Place in greased large bowl. Let rise in warm place until double in size. Form into three loaves and let rise until double in size. Bake at 350 for 1 hour.
This is MiniOven's recipe for a baking powder stolen that I want to make BUT I am trying to make it non-dairy. As you can see, it has both high fat cream cheese AND shortening in it.
So exactly what role does the cream cheese play?
Should I just eliminate the cream cheese and increase the shortening or add butter (allowed in the dairy restriction I am working with). Do I add an equal amount (250g) of another fat such as lard or coconut oil? 450g of fat seems a bit much for 500 g flour!
Or do I add 50g more fat (20%fat cream cheese x 250g=50g fat).That sounds more reasonable but what other characteristics does the other 80% of the cream cheese add? It should brown as the dough has sugar in it. It should be plenty tender between the shortening and eggs.
I will attempt this (time permitting) this week but I want to approach it with some foresight.
Comments?
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BAKING POWDER STOLLEN from MiniOven
Stollen (Baking Powder)
Combine together on a board or clean counter top. Make a dent in middle and add:
Starting in the wet middle work with the fingers to mix, slowly adding the dry to form a dough. Knead but do not overwork.
Chop fine and fold into dough:
Shape into 3 or 4 small oval loaves and place on parcement paper in a baking sheet. Push any exposed fruit pieces back inside loaf.
Bake (middle rack) 200°c (390°F) first 15 minutes turning down to 180°c (350°F) for 30 - 45 minutes. Remove when golden brown or toothpick comes clean and
Brush hot loaves with plenty of butter allowing it to soak in. Dust with heavy blanket of powdered sugar. Allow to cool. Wrap tightly in plastic wrap.
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my daily bread....works for me everytime....when your a newbie
450 g flour
2 tsp yeast
1 1/4 salt
1 tbls honey
15g Butter
270g approx mix water and skim milk
Hello all,
I have some experience of baking, but am still learning. I have tried looking on the internet for the temperatures that tell you when different stages of bread preparation are ready (e.g. temperature of a sourdough starter when it is ready to use, temp of dough when proved, temp of loaf when cooked).
The few books that I have do not have this information.
I am trying to get more consistent baking results and guess that measuring the correct temperatures will help.
Anyone know where I might be able to find such information?
Andy.
Hi! Newly obsessed, first time poster. I'm hoping someone can help me troubleshoot my experiment with a sponge.
So I thought I made a pretty much spot on sandwich loaf from lesson 1 of abreaducation (https://www.abreaducation.com/content/lesson1-first-loaf).
After making a couple of these, I read through (all but the recipes) the BBA. Then looked at Reinhart's white bread recipe (variation 3 with the sponge), and attempted to apply the principles of his white bread sponge variation, plus some stuff I read online about sponges, to this abreaducation loaf.
To that end, I made a 100% hydration sponge with bread flour, water, and yeast (I used all of the water from the recipe, and an equal weight in flour), and let it sit at room temperature for 5 hours. Then I put in the rest of the flour and other ingredients, and proceeded as I usually do, with everything else being the same.
The picture shows the results of this experiment. The left is the original. The right is with the sponge.
The taste is better with the sponge. The crumb is chewier, slightly sour, and a hint of sweetness. Even though the taste of this new loaf is very mild, when tasted side by side, it makes the original loaf seem almost tasteless. However, it came out denser of course, because of its failure to rise (the failure to rise was in the proofing stage, the oven spring I think adding an inch or so of height in both cases).
I feel there’s another hint. The crust didn’t brown nearly as much on the sponge-based loaf. I think this is telling me there was less sugar in the final dough maybe (so less caramelization)? I wonder why it ended up tasting a little sweeter to me. Maybe the little bit of sourness brings out the sweetness and makes it more noticeable?
So this was kind of a naive attempt. What do you guys think went wrong? I tried to keep everything else exactly the same, so I’m guessing I did the sponge incorrectly?
hi there! I have been trying to get through hamelman’s bread book but I’m having a lot, a LOT of trouble with his baking percentages.
The issue I have is that he doesn’t give you the percentage of pre-fermented dough you need to mix in. It does say the amount of pre-ferment at the upper right hand corner, but why isn’t it listed in the formula? For example, the Vermont Sourdough:
Overall formula
Bread flour-90%
whole rye flour-10%
water-65%
Salt-1.9%
liquid levain build
bread flour -100%
water-125%
mature starter 20%
final dough- Every ingredient. Is. In. Weight. Not. Percentages.
I've asked Floyd this question before about suggesting a contribution so I won't ask him again. He is the lord and master of this website. Maintaining and paying for websites is not free. Therefore once more I am suggesting to all of us to consider contributing to thefreshloaf.com as part of our end-of-year good cheer. Not just as a font of knowledge and exchange of ideas and techniques for us all, but also for the entertaining aspect of the environment here. Over the year we spend a lot more money on things like just a few cups of coffee at a favorite cafe than the few coins we might contribute here.
As in the past I will once again contribute to the care and feeding of this website, much as I do with Wikipedia and several others. Unless things have changed in the past 12 months, you can contribute at https://www.paypal.me/TheFreshLoaf . And no, I don't know Floyd and we've never met.
These were made as gifts for some of my office colleagues. I ended up keeping one for tasting purposes :0.
I used hand milled durum and whole wheat both sifted and a little KAF bread flour. The ricotta was added for some extra softness and that combined with the olive oil made for a nice smooth dough. I added some smoked and black sesame seeds as a topping and on 2 of the breads topped it with some melted cheese.
The bread turned out great with a nice nutty flavor from the durum and a soft crumb.
Formula
Download the BreadStorm File Here
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.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours, ricotta cheese and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 1 hour. Next add the salt, starter (cut into about 7-8 pieces), and olive oil and mix on low for 5 minutes. 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. (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. 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 1 minute lower the temperature to 450 degrees. Bake for 25-35 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.
I can't understand why the shape cycle doesn't come right after the first rise instead of after the knead. If you have shaped the dough you wouldn't want the blades to mishape it with the stir downs between the rises.
What I would like to do is have it knead, do one rise, then shape it and do the final rise three, with rise 2 turned off and then bake.
As it is, the only solution I see is to take the dough out, shape it, put in a regular baking pan or pullman pan, let it rise outside of the Zoji and then putting the regular pan in place of the zoji pan and using a manual 70 minute bake cycle.
Am I misunderstanding the shape program? What are people using it for?
BTW, this is the most wonderful website I've ever found on baking bread! I've been haunting the forums for ages and have learned so much.