The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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kacy's picture
kacy

Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.

Mebake's picture
Mebake

It has been quite a while, I know, but commitments and chores of life can have a toll on your time. If anyone is is interested in viewing my weekly and market bakes, here is my instagram id : http://instagram.com/MEBAKE_ (with an underscore in the end).

 I’ve been contacting two artisan bakeries, mostly franchises, for a chance of an apprenticeship and received mixed responses. One has refused and the other agreed, in principle, to train apprentices. I’ve yet to confirm whether this works for me, given the circumstances. They take in apprentices as full time job, and so I need to free myself of my current inescapable obligations.

On the other hand, I continue to bake at home for the family and neighbors, in addition to the local crafts market. Two week ago, I baked for the November’s ARTE market. The market has evolved into a fully fledged artisan gathering, where numerous Artisans showcase their exquisite handmade crafts, in addition to home-made food. Anything from  pastries ,preserves and condiments, to crackers and cookies were there, and were absolutely delightful to see, and eat.  Here is a link to their website: www.ARTE.ae .


For bread, I baked 3 types: A whole wheat multigrain with tangzhong (left), a 60% rye sourdough with wholewheat flour, sunflower seeds, old rye bread soaker (middle), and roasted garlic levain (right). The market’s footfall was very good, and I received few compliments on the Rye bread from Austrian buyers. I sold out everything, and probably could have sold twice as much.

My next plan is to purchase a bigger oven, to increase my baking capacity from 6 loaves a day to 18. I’ll blog about it when time permits.

Happy holidays to all!  and keep on baking!

Khalid

bnom's picture

Scored a '60s Hobart KA in the box!

November 22, 2014 - 11:11pm -- bnom

Behold my new Hobart KitchenAid K45.  My sister-in-law snagged it for $15!  It.came with two bowls, splash guard, and three attachments. And yes, it works! 

The box says it's made by Hobart in Greenville Ohio. The cord is two pronged. I'm guessing this is mid-60s but would love to know if there's a way to confirm that.

 

 

 

Zammbreader's picture

Tartine Method in a Cold House

November 22, 2014 - 3:23pm -- Zammbreader
Forums: 

Ever since winter came I've been having trouble getting my Tartine style (70 - 85% hydration) to firm up the way it did in the summer.  The Temps in my house are about 19-22 C and 66-72 F.  I've tried:

1. Allowing for extra time in the Autolyse:  I've tried giving anywhere from 30 minutes to 1.5 hours.

2. Allow time for bulk rise: I've tried providing 5-6 hours for bulk rise doing a fold every 30 minutes.

aoidan's picture

Old Hobart A200

November 22, 2014 - 2:27pm -- aoidan

Hi,

I have a Hobart A200 which i bought recently and it was probably made in the 50's.

The agitator shaft on my machine is very loose, so i have a new shaft & bearings ordered, Im also going to change the grease in the machine too.
My question is the dough hook and mixing paddel have a little play when attached to the agutator shaft, should i replace them or are they ok.

 

AbeNW11's picture
AbeNW11

1-2-3 method. 3/4 white flour and 1/4 whole spelt.

Trying out my new 1kg banneton. Way to big for my mini oven. Salvaged a dough that was hanging off the sides. And again I think I over proofed. My doughs are always quicker than times advised. 

Still tastes great though.

isand66's picture
isand66

 I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.

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Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.

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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.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

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isand66's picture
isand66

Who knew there were so many different styles of rye bread?  This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads.

This week's breads included one from Poland called Wroclaw Trencher bread which is meant to used as a plate to hold your meal.  This was by far the most sour tasting of any of the breads to date and would go great with a nice beef stew.

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The second bread for this week was the Weinheim Carrot bread.  Main

I have to admit I wasn't sure how I would feel about a bread with carrots in it since I'm not a big fan of carrot cake, but you really don't taste them very much.  This bread includes a whole bunch of seeds and other goodies and is a real nice and hearty loaf.  Definitely something I can see being very popular in Germany.

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So far all of the breads I have made have been well received by my own gang of taste testers and I look forward to baking the next batch this week.

 

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