The Fresh Loaf

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TigerX's picture
TigerX

Daily Bread

My daily bread...

I want to share my latest daily bread video with you ...

 

Ingrediants:

- 450 gr APF

- 50 gr WWF

- 325 gr Water

- 5 gr Instant Yeast

- 10 gr Salt

 

Watch and enjoy...  Listen the " sing of bread"

 

Ekmek | Günlük Ekmek | Beyaz Ekmek Tarifi | Evde Ekmek Nasıl Yapılır?










 

 



Bröterich's picture
Bröterich

Pain Cordon de Bourgogne

I tried to make this bread, being inspired very much by the video that FREERK made: 

https://www.youtube.com/watch?v=ik_UKKkjKLo

I baked this one in an oblong cloche.

Tom

 

David Esq.'s picture
David Esq.

Tartine Country Rye with yeast.

This weekend I decided to make the Tartine Country rye bread again.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

++

My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Whole Rye                170 g

Water                          800g

Salt                                20g

Yeast:                            1g

My leaven was not looking sufficiently potent, perhaps because the starter needed to be refreshed one more time before use.  So, rather than cross my fingers, I added 1/4 tsp of yeast.

Also, rather than disperse the leaven in water before mixing the dough, I mixed the flours and water, and after 30 minutes, pinched in the leaven, yeast and salt alla Forkish.

The loaves came out great. The crumb shot is from the smaller loaf, and the bread was absolutely divine.  I also through some sesame seeds in the basket to help with the release and to add to the flavor of the crust.

 The bread is delicious. The crumb is very soft. It was almost too soft to cut easily, but I suffered through it.

David Coxell's picture
David Coxell

Silly question I know...

I've just got a 1Kg banneton. Does this mean that the sourdough dough I put in needs to weigh that much?

 

Never used a proving basket before.

 

Cheers.

joecox2's picture
joecox2

No Love for Kitchenaid mixers?

I've been reading up on opinions of Kitchenaid mixers on this forum and they have a less than stellar reputation.  Many of the larger commercial type mixers were too expensive when I was starting my home bakery last year so I found a great deal on one of the Kitchenaid 7 quart commercial mixers model KSM7990DP.  I was able to get a refurbished model for $399 with free shipping.  I've been using it for about 8 months now with constant use (I bake 100 plus loaves a week along with cinnamon rolls and other stuff like that) and it's been a work horse with no problems.  I make enough dough in each batch for 4 huge 9x5 pan loaves (around 8 pounds of dough) and have yet to tax the unit too much.  I also picked up a grain mill to fit to the accessory hub on the front so I can mill my own flour.

Again, I know Kitchenaid mixers are frowned upon by people on this forum, but has anyone else picked up one of the NSF 1.3hp models?

moragreid's picture
moragreid

Malted Bread Flour

Hi all... I am very new to this bread baking thing.

I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?

Thanks

The Complete Noob - Morag

dablues's picture
dablues

The Big Green Egg

I think somewhere along the line someone posted about baking bread in the Egg.  If anyone has any tips please let me know.  I'm getting one on Monday and would like some info on the settings they use.  I don't use Sourdough, just Yeasted Breads, but don't think that makes a difference on use the Egg, unless I'm wrong.

Hoping for any input someone can give me.  Thanks in advance!

bscruggs99's picture
bscruggs99

cinnamon raisin bread question.

OK so here's what happened. Our 11 month old can finally eat wheat(allergies) and my wife said "you should make some cinnamon raisin bread today" and it was getting on in the day. So instead of finding a proper recipe for it I used one of Reinharts cinnamon roll recipes. Long story short, it would have turned out OK but it had to cook FOREVER in a 9.5x5" loaf pan. The crumb was OK but dry. The crust was almost bullet proof. Me being me, I just knew it would turn out better the next time, and it did but the crust was still over done. I was just wondering, I have some 12x3.5" pans I use for regular sandwich bread. Would the change in dimensions be enough for it to come out right or should I just give it up and find a proper bread recipe? The problem it's having is the center isnot cooking fast enough which is why I methinks the narrower pan would help. Is it a lost cause?

Thank you so much for your time!

YarnerT's picture
YarnerT

Where to find Wheat Berries in Canada

Hi,  I've been researching where I can find Hard Red Wheat berries as well as Soft wheat, Durum wheat and Rye.  Does anybody have any sources that they'd like to share.  There doesn't seem to be many around. I also posted this in the ingredients forum, but though that some into milling might know. 

Thank you! 

YarnerT's picture
YarnerT

Choosing a grain mill (Nutrimill Harvest?)

I'm looking into buying a grain mill.  Originally I decided on a Nutrimill classic mill (micronizer).  Then I read this review which kind of turned me off that one.  

http://www.amazon.com/review/R3CQVZIOO9B6Y5/ref=cm_cr_pr_viewpnt/179-6228795-8285829#R3CQVZIOO9B6Y5

I like seeing the bran flakes in my whole wheat flour, and I'm concerned that the micronizer will damage the starch of the wheat and yield a very heavy loaf.  My other concern is that the Nutrimill can't do a very coarse grind.  

So I've been looking at stone mills.  The price of the komo is a bit too high for me, but the nutrimill harvest would be more affordable.  

So now the question is how fine does the Nutrimill Harvest grind?  Will wheat flour be as fine as regular storebought whole wheat flour with the stone mill?  

Any insight would be appreciated.  

Thank you!  

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