The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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RobertS's picture
RobertS

Breaducation of a rookie

First of all, kudos to everyone who has worked to make this such a wonderful, educational site. I am looking forward to participating in the fun here on Fresh Loaf.

I have been baking from Artisan Bread in Five Minutes a Day, and the BBA, for several months now, but have had no other experience of bread-making during my 69 years of life. I thought that Artisan Bread stripped things to their esentials until I came across Lahey/Bittman bread on You Tube. Made a pot yesterday, and must say the first time was a charm.  The crumb and crust are obviously excellent looking (though the crumb may well be too thick for some people), but I found the taste a little disappointing, after the long --- 19-hour ---- ferment. It was good, but not nearly so good as some Ancienne baguettes I made recently following BBA religiously. With those loaves, I died and went to heaven.

I have two questions: (1) does maxiumum taste seem to be an issue with this manner of baking? (2) if the fault was mine, does anyone have any suggestions re getting superior taste when using this method?

Aivaras's picture
Aivaras

JT's 85x3, Gerard Rubaud and other miches

There are couple miches I have baked.

2.9Kg JT's 85x3 Miche.

   

One of the largest breads I have made. Pretty much the same as MC interpretation, only I didn't retard and hydration was lower, about 65%.

1.5Kg Gerard Rubaud Miche.

35% starter (55% hydration, GR flour mixture 70% T55, 18% sifted T150, 9% T80 spelt and 3% sifted T150 rye), overall hydration 65-68%. First fermentation 4 hours, proof about 2 hours.

2.2Kg T80 Miche.



T80 flour, 30% starter (~60% hydration), overall hydration 65%, first fermentation about 3 hours, proof 2 hours.

2.2Kg Poilane Miche.

70% T80, 30% T80 spelt, 35% starter (55% hydration), overall hydration 65%. First fermentation 3 hours, proof about 2 hours.

2.2Kg Organic WW and Spelt Miche.

70% very finely sifted Organic Stone Ground T150 flour and 30% Organic T80 spelt flour. 25% starter (55% hydration), overall hydration 65%. First fermentation 4.5 hours, proof 2 hours.

1.8Kg Pain a l'Ancienne.

50% T55 flour, 45% sifted T150 flour, 4.5% spelt, 0.5% malted barley flour, everything else as described by Shiao-Ping.

Aivaras

mido_mijo's picture
mido_mijo

Baking Stones - Glaze in tiles

I bought some tiles at Lowes, and the employee there showed me some unglazed tiles that he would recommend for baking. But since he didn't have any experience or people asking him, I searched online for some info on the tiles.

 

So far I found out an answer to my question.

 

Do I need to seal the Rialto, Botticino, Positano or Murano series tiles carried at Lowe's?
No. During production process there is glaze incorporated in the mixture to help prevent stains.

http://www.delconcausa.com/lowes/faqs.htm

 

So does this mean it's not safe to bake on since there's glaze incorporated into the tile mixture?

 

Thanks in advance.

gauri's picture
gauri

Struggling with whole wheat bread in India!

Hi,

I've been browsing the site for a while now, but after my n-th not very good whole wheat loaf, I'm writing to check if anyone can please give me some pointers on where I'm going wrong! Basically, my bread bakes up quite dense, and it nearly does not rise at all in the oven.

I have tried Peter Reinhart's 100% whole wheat recipe. Some changes I made were

- I use the regular atta that we use for chappatis at home. We get the wheat ground ourselves. But I do not know if the wheat is hard or soft.

- I seem to end up using a lot more flour (nearly 1/2 cup more in today's loaf) since the dough kept sticking to the work surface. I'd knead it and put it on the counter, and it would start sticking. I can keep wetting my hands and kneading it (like I do for chappati dough) but I'm afraid I might get too much liquid into the dough.

- I use buttermilk for the soaker, but its nearly 40 degrees C here (in Ahmedabad) and I can leave the soaker out only for about four hours before it begins to get sour.

- The risen dough always has tiny holes all over the surface. Am I letting it rise too long?

- I have a little oven (of about 34 L capacity) that we keep on the counter top.

If anyone can suggests anything that I doing obviosuly wrong, please do let me know. I'd like to know if I can get a better crumb without adding any other ingredient to the list.

Thanks a lot. Would appreciate any help!

dmsnyder's picture
dmsnyder

The best baking show ever broadcast

You have to be "of a certain age" to have seen the best baking show ever broadcast. It was a demonstration of making a Banana Cream Pie by Marshall Efron, an episode of The Great American Dream Machine broadcast on PBS in 1971.

I've thought of this landmark broadcast many times over the years and wished I could view it again. Well, I found it this evening, and I want to share it with you all. 

Marshall Efon - Better Living through Chemistry

Enjoy!

David

Aivaras's picture
Aivaras

Malted Tourte de Meule

Hello all, my name is Aivaras. Long story short, more than half year ago i decided to try baking bread, or at least something resembling bread, because I've never baked anything, and then i found TFL. I want to thank all members on TFL, because almost everything i learned i learned from here. I'm starting blog to post some of my older bakes and to try to post after i bake something.

This is Boule (baked on 5/02) i probably would not have baked, except that I made mistake when preparing starter for my weekly bake of Gerard Rubaud bâtards. I was preparing last build for starter and accidentally ended with 100% hydration starter which i decided to refrigerate shortly after mixing. While it was staying in refrigerator, I saw breadbakingbass post and since I had Malted Barley flour which i never tried to use, i thought to give it a try.

Formula:

200g T150 Organic stone ground flour

400g T80 flour

260g T55 flour

100g Organic Malted Barley flour

240g Liquid Levain

24g Salt

580g Warm Water

Total - 1.8Kg; Hydration - 65%

Method:

Mix starter 1:2:2 ratio (GR flour mix: 70% T55, 18% T150, 9% T80 spelt, 3% T160 rye) leave 20 minutes and then refrigerate for 48 hours.

After 48 hours dissolve starter in water, mix only with T150 and Malted Barley flour, cover tightly and leave at 25C for 45 minutes.

After 45 minutes mix half of left flour and leave for 20 minutes, then mix rest flour and leave for another 20 minutes.

Add salt and mix for few minutes.

Ferment at 25C for 2 hours.

Lightly shape into boule, place in lined basket and proof for 2 hours.

Preheat oven at 250C, Bake for 50 min at 230C with steam for 15 min.

EvaGal's picture
EvaGal

SD Baguette w/baking stone

I'm wondering if I can improve my loaves even more by using a baking stone with the SD baguettes I bake.  Will it give me more height?  Does a baking stone preclude the use of the new "W" shaped perforated baking pan I just obtained? (see the end of the "seeking SD loaf height" thread for a photo) Must I add steam when using a baking stone for this type of bread?  Does a baking stone require longer pre-heating than an empty oven? And lastly, if I should use a baking stone, would it be best to put it in the oven with the convection feature (which I have been using), or the one that does only the standard baking?

Ever-Inquisitive EvaGal

Avie93309's picture
Avie93309

My 1st Pugliese

Been looking forward to make this bread. Finally got my Durum Flour in the mail (not available at local stores). Followed the recipe from Rose Beranbaum's The Bread Bible. Flour (bread:67%, durum 33%), Water 80.4%, Yeast .79%, Salt 2.2%.

Biga: 75 g Flour, Instant Yeast 1/16 tsp, water 59 g, optional: Malt Powder 1/2 tsp.

Worried that I totally ruined the dough. I allowed the biga to ferment in a cool area for 24 hrs (recommended @ 55-65 F). I thought my storage room is that cool. When I checked the room temp it was 72%.

Baked on stone: 5 mins @ 500 F; 20 mins @ 450, turned half way thru. Internal Temp. Target: 205 F, Actual 200 F.

turosdolci's picture
turosdolci

Dolceaqua bread

 

I wanted to share these pictures of the bread being sold in a stand in Dolceaqua, Italy.  It was a small festival displaying the products of Dolceaqua. The size of the bread was amazing. Imagine the size of the ovens. 

 

 

jennyloh's picture
jennyloh

Nonya Rice Dumpling, an asian delicacy

Without going through the practice of making bread and everything,  I wouldn't have attempted this. As this delicacy requires techniques as complex as making a baguette,  and patience that is required in making sourdoughs.

This is to share with you here a different type of food we make in Asia.  The Nonya Rice Dumpling.  To share with you on how it looks as some of you may have read my blog mentioned under Vermont Sourdough.  It is not baked but boiled for 2.5 hours submerged in water. 

 

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