The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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MANNA's picture
MANNA

Rye Gang-B, Week-2

Here is my first bake of week two recipes, Milwaukee Rye. Very good bread. Nice soft crumb and a chewy crust.

ANNA GIORDANI's picture
ANNA GIORDANI

Il Farro per un buon Pane

Auguro un buon fine settimana a tutti e vi lascio l'immagine di una mia produzione.

E un pane con Farina di Farro (tipo Triticum Dicoccum) che eseguo molto spesso per lo straordinario gusto che ne consegue.

Sarei lieta di conoscere le vostre opinioni in merito. 

http://ilchiccoelaspiga.blogspot.it/2014/11/il-farro-per-un-buon-pane.html

 

Un affettuso saluto a tutti dalla Toscana.

Anna

emkay's picture
emkay

No Knead Sandwich Loaves - One with SD, One with IDY

I made 2 different sandwich loaves and used the no knead method for both. My first loaf was mostly white flour and naturally leavened using discarded sourdough starter. Baker's Percentages: 90% APF, 10% WW, 90% water, 15% discarded SD starter, 2.1% salt. I got great oven spring with this loaf and it was nice and sour.

NKSD_Sandwich_1

NKSD_Sandwich_4

My second loaf had 20% whole wheat flour and mashed cooked sweet potato. It was leavened with instant dry yeast (no levain). Baker's percentages: 80% APF, 20% WW, 80% water, 20% mashed cooked sweet potato, 0.18% instant dry yeast (SAF red), 2.2% salt.



I was pretty amazed that such a tiny amount of instant dry yeast could raise bread. (I used 1 gram IDyeast for 560 flour = 0.18%.). Ah, the magic of time. I mashed my sweet potato coarsely which meant there were tiny bits of orange sweet potato throughout the bread. It was little gummy which seems to be a trend for me lately, but I toast my bread anyway so it doesn't bother me. 

Even though they were no knead breads, the crumb on both loaves ended up quite fine instead of open and holey which was totally okay with me. My almond butter didn't ooze out!  

The no-knead method I used for both loaves:

  • I mixed all ingredients in a bowl with a spoon, covered the bowl and let it sit undisturbed at room temp (68-70F) for 10 hours. 
  • Then I put it in the refrigerator (40F) for 20 hours. 
  • I shaped the cold dough into a log and put it into a loaf pan.
  • Then I let it proof at room temp (68-70F) for 2 hours. 
  • I baked at 450F for 45 minutes (with steam for the first 20 min).

 

 I baked some chocolate cupcakes for a friend's birthday. I've been using Ina Garten's "Beatty's Chocolate Cake" recipe for years and it always turns out great whether it's a layered cake or cupcakes. It's pretty much a one bowl cake recipe that I mix by hand. The frosting is simply melted (68% cacao) chocolate, butter and powdered sugar.

:) Mary

 

Isand66's picture
Isand66

Turkey Meatball Balsamic Calzone

The other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones.  The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat.  I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.

Closeup1

Closeup2

The dough actually made some great pizza and was still nice and extensible after sitting in the freezer for a week.

I made some turkey meatballs using ground turkey, Panko Chili bread crumbs, greek yogurt, dried oregano, onions, fresh chopped garlic, onion powder, garlic powder, Worcestershire sauce, and a couple of eggs.  I browned them on all sides in a large pan and covered them for a few minutes at the end to make sure they were cooked through.  Lastly I glazed them with some good balsamic vinegar and let it create a nice caramelized crust on the meatballs.

For the stuffing in the calzones I used the meatballs, fresh ricotta cheese, fresh mozzarella and a little Asiago.

The end result was a whole lot of cheesy goodness!

Inside1

InsideCloseup

Have a great weekend.

Ian

GregS's picture
GregS

Timing starter refresh.

Can I modify the amount of time it takes my starter to double? I would like a faster doubling so I can get started with the dough sooner than the two days of starter refreshing that it now takes me . It is a 30/30/30 all-white flour mix. When I take it out of the frig and rebuild it takes 8 to 10 hours to double. Subsequent refreshments still take 6-8 hours to double.

I have the impression that some bakers refresh their starter every four hours or so, whether or not it has doubled. Does this "push" the starter to become more vigorous and faster doubling? I'm in a tropical location so the daily temperature in the kitchen hovers around 80F. Should I push the starter with frequent (say 4 hr.) refreshment? Should I just leave the starter out and keep refreshing until I get a relatively quick doubling and then go forward with the preferment?

Thanks for sharing any insight!

GregS

Kasiaw's picture
Kasiaw

My First Try at Westfalen-Kruste German Rye

Hi everyone!

Here is my latest experiment.  I have only just started making sourdough breads in the last month or so, but I decided I would dive into the deep end of the pool by trying to make this German Rye Bread:

http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/

I also heavily relied on the information in the following blog post:

http://www.thefreshloaf.com//node/37266/lucy%E2%80%99s-take-adri%E2%80%99s-westphalian-rye

This bread uses a rye sourdough starter, an old bread soaker, and a rye scald.  It is so different from anything I've tried before, but I chose to try it because my husband and I love the breads that we bought in Germany.  I have many bread cookbooks, and most of them have one or two rye bread recipes, but nothing lke this bread.  From the very start, I felt out of my depth.  I didn't know what a scald was, or what it should look like.  I wasn't sure how I was going to keep it at the required temperature for two hours.  My starter was good, though, so I wasn't worried about that.

 

When I mixed the dough, however, it didn't feel like any bread dough I had ever mixed before.  All of the liquid was in the soaker, scald and levain.  The high percentage of rye flour also kind of threw me.  The texture was not anything like wheat dough.  I know that it doesn't develop gluten the way wheat does, but I didn't know if I had mixed it for not long enough, just right, or too much.  The recipe does have a small amount of commercial yeast, and it said the bulk fermentation was supposed to be only 45 minutes.  Then shape the boule and let it rise again in the brotform for 60 minutes.  At every step of the way, this bread seemed foreign to me.  I didn't know what the dough should feel like, couldn't judge if it had risen enough, etc.  I have been baking wheat bread for so long that i know how to look at and feel the dough to know if it is ready for the next step or not.  No so with this bread. 

The thing that scares me about this bread is how heavy it is.  It looks good on the outside, but it feels like it is going to be a doorstop!  My loaf looks considerably smaller to me than the one in the pictures, but it is really heavy.  I think it is going to be too dense.  Hopefully, it will still be edible!

I would appreciate any suggestions about how to judge the "feel" of the dough, and how to judge whether the fermentation is correct.

 

Thanks!

Abelbreadgallery's picture
Abelbreadgallery

Pan Candeal

Pan Candeal. Typical bread from the south of Spain. Only 45% hydration. Quite similar to french Pain Brié.

 

 

ANNA GIORDANI's picture
ANNA GIORDANI

PANE ALLA SOIA

Buona giornata a tutti!

Voglio incuriosirvi con this Pane che a casa del "Chicco" Vienne prepared rinforzate Spesso perchè ha delle Nazioni Unite gusto straordinario.

Presenta Una crosta croccante e consistente, Una alveolatura della mollica non troppo pronunciata ma Dalla Consistenza umida e piacevolissima.

Un Pane Che grazie alla lievitazione mista Prevista Dalla ricetta ne garantisce Una Shelf Importante vita.

E 'buono Dalla prima all'ultima fetta e con zona Qualsiasi Tipo di abbinamento culinario.

Sensazionale se Tagliato a fette e farcito con prosciutto arrosto Tagliato a fette Sottili, Senape di Digione, insalata croccante e pomodori gustosi, ottimo also Nella versione Toast.

Decidete Voi ma provatelo.

La lievitazione mista costituita da Una Biga di 20 ore eseguita con lievito compresso e L'inserimento di Lievito Naturale idratato al 100% ci consentono di ottenere delle Nazioni Unite prodotto dal gusto e dal profumo fantastico.

Ora Tocca Voi ..... e divertitevi !!!!

Un saluto a Tutti.

Anna

http://ilchiccoelaspiga.blogspot.it/2014/04/pane-alla-soia.html

baliw2's picture
baliw2

Chad uses mixer? Stretch and fold not?

Was watching youtube video with Chad in Denmark. Says he uses a mixer for @ 14 minutes on slow in total.

Stretch and fold I thought? Anybody else see that?

username9's picture
username9

Need some assistance making Good White bread

Hello,  So after much reading on this website and getting familiar with baking i baked a loaf of white bread following the recipe at http://www.thefreshloaf.com/node/3455/eureka-ive-found-best-white-bread-recipe to the dot.

It turned out OK.  Tasted very nice I think.  However I noticed a couple of things.  

The recipe asked me to not knead much but fold the dough instead.  I did it and then let it ruse for 90 mins.  The dough did rise to double its size.  However the dough felt very firm.  After the rise I shaped it and placed it in the pan and let it rise again which it did.  The recipe called for 40 mins proofing but I let it rise for almost 1 hour and 15 mins.  However it was still very firm and I had trouble stretching it.

Then I baked the loaf for 30 mins and it did turn out nicely and also tastes pretty damn good.  However I think the loaf is under cooked.  

  1. Should i have added more liquid or yeast?  
  2. Should I have kneaded more intensively?  
  3. Should I have baked longer?  or at a higher temperature?

Please help me.  I have 4 more pictures.  Just not sure how to upload them.  I was allowed to upload only one pic.  Thanks

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