The Fresh Loaf

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

Just a few pics of breads that I took to the fair this year.  I had a lot of fun, earned a few ribbons, and got a lot of bread out of it! 

My favorite (for the moment) out of this bunch is one that I don’t think I’ve ever posted.  I’ve only baked it a couple of times, but it is just so good… one of what I think of as “aromatherapy breads.”  I know they all smell good, but there are a few breads that give off an aroma that, all by itself, would be worth the effort.  This one is a light rye with coriander and raisins.  It’s so straightforward I won’t even post a formula.  Just add around 5g freshly ground coriander and a handful of raisins per loaf to a 20% whole rye sourdough and you are there.  It’s really about the coriander and raisins, so just about any dough you like would work.  Happy Baking!

Marcus

Gourmand's picture

The paneotrad

September 2, 2014 - 4:12am -- Gourmand

Hi! I'm interested in starting up a bakery in my home town. I've done extensive research on the bread making process and I lean towards the traditional bread making process, what many refer to as artisan bread making. My interests lie in selling sourdough and a variety of southern European breads as well as some hardy Nordic and Germanic rye breads. The trick with running a profitable bakery is that it can't be all old school as it needs to be efficient enough to keep up with a market demand, and thus I find myself seeking out equipment and methods that modernize baking. 

grdresme's picture
grdresme

The idea seemed a good one, in my mind at least. The nuttiness of spelt, combined with the sweetness of corn. Never tried anything like it before, so it was a complete shot in the dark. I missed spectacularly, and yet, I have hit the mark at the same time. Weird ey? 

Since I have never baked a corn bread before, I used a recipe from FloyM, and altered it to my liking/ingredients available. Here's what I did.

300 grams corn flour
700 grams whole wheat spelt flour
18 gr salt
40 gr sugar
15 gr instant yeast
4 deciliter water
2 deciliters (butter)milk
40 gr sunflower oil

1) I combined 2 dl of water with the corn flour, and let it sit for an hour.
2) Then I combined the rest of the dry ingredients, combined them with the corn mixture, and added the rest of the liquids.
3) I gently combined the ingredients (4 mins) and kneeded for about 6 to 8 minutes.
4) Rest and rise until doubled in size.
5) Knock back gently, shape 2 loafs. Rize in loaf tin until almost doubled in size.
Backed in an oven. Starting temp van 230C, after adding breads and a cup of water on the bottom, turned down the temp to 210C. Baking for about 45 - 50 mins, until core reached 95c.

Result aesthetics:
Not bad looking, but not really enviting either. 'Meh' was the first word that came to mind.

Verdict:
So the result was palatable. It was inteded as a bread for day to day use. Nothing special. And it wasn't. The flavor was alright. The feel in the mouth was very bad. Much to flaky/grainy. The crum itself wasn't dry - absense of fluids - but it felt really dry. However. However.
By accident I used the bread to make some grilledcheese toast for in a french union soup I made. The bread turned out to be excellent for tosties/grillend sandwiches. The corn gives it an awemsome crunch, and the addition of melting butter & cheese makes all the dryness in the mouth disappear.

Improvements:
Possibly, using just milk rather than a combination of water and (butter)milk improves palatabillety
Possibly, adding butter rather then oil improves palatabillety.
Possibly, soaking the corn in more liquid.

 

 

emkay's picture
emkay

Every year my parents receive many gifts of mooncakes in the days leading up to the Mid-Autumn Festival. Most of the time they are the traditional mooncakes filled with lotus seed paste and salted egg yolks. I thought I would try baking a different sort of mooncake to bring to my family's gathering. I call them American-style mooncakes. I made a trail mix inspired one and a coconut one. Mooncakes need to be baked at least a day (and preferably 2 days) before serving. Freshly baked ones do not have the correct texture since the pastry shell is still too crispy. The resting period allows the pastry shell to "return to oil" which just means that the skin will soften a bit.

mooncake_830_1

Mooncake Pastry Dough

130 g all-purpose flour (10.5% protein level)

90 g Lyle's Golden Syrup

30 g canola oil

1/4 tsp alkaline water (aka kan sui which is a solution of sodium bicarbonate and potassium carbonate)*

* Note: Although a bottle of kan sui is very inexpensive, I didn't want to buy a whole bottle since I needed such a tiny amount. So I dissolved 1/2 tsp of baking soda in 1 tbsp of water and used 1/4 tsp of my solution instead of the 1/4 tsp kan sui.

--

1. Mix syrup, oil and alkaline water.

2. Sift flour into a mixing bowl and add wet ingredients. Mix to form a soft dough.

3. Cover and let dough rest at room temp for 30-60 minutes.

4. Divide the dough into 10 balls each weighing approximately 25 g. (This is scaled for my miniature mooncake mold.)

mooncake__830_skin

"Trail Mix" Filling

70 g almond meal (or chopped almonds)

80 g walnut, toasted and finely chopped

20 g sunflower seeds, toasted

50 g dried sour cherries, chopped

60 g kor fun (aka cooked glutinuous rice flour)

50 g water

20 g granulated sugar

20 g canola oil

10 g walnut oil

10 g sesame seeds (I didn't have any so I used tahini.)

--

1. Mix all ingredients.

2. Divide filling into 10 balls each weighing approximately 35 g. (This is scaled for my miniature mooncake mold.)

mooncake_830_nut_filling

Egg Wash:   1 egg yolk beaten with 1 teaspoon of water or milk

Assembly

1. Preheat oven to 375F.

2. Flatten the pastry dough and wrap it around the filling. Try your best to completely enclose the filling with the dough.

mooncake_830_wrap

3. Put it into your mooncake mold to shape it. (I used a plastic mooncake mold with a plunger.)

4. Place shaped mooncake on sheet pan.

mooncake_830_shaped_2

mooncake_830_shaped_1

5. Bake at 375F for 8 minutes.

6. Remove from oven and let them cool for 5 minutes, then brush on the egg wash.

7. Lower oven heat to 350F and bake for 15-20 minutes until golden brown.

8. Cool for 10 minutes on sheet pan then remove to cooling rack.

9. When completely cool, store in an airtight container for at least 24 hours before serving.

mooncake_830_inside

mooncake_830_2

I also made some coconut mooncake "cookies" using wooden cookie mold to shape them. I call them cookies because they are much flatter than mooncakes.

coconut_mooncake_wrap2

coconut_mooncake_shaped

I used cake flour instead of all-purpose flour in my dough for the coconut ones so the dough ended up too soft. As a result, my baked cookies did not keep the carved details of the mold, but they were still delicious. They tasted like a coconut macaroon inside a mooncake pastry shell.

coconut_mooncake_1

coconut_mooncake_inside

:) Mary

cliffordsimmons's picture

Whole Wheat Sourdough Bread

September 1, 2014 - 8:14pm -- cliffordsimmons
Forums: 

Hello:

 

 

I am new to this whole 'baking bread' things so I thought I'd post a recipe I used and see if you guys could help. I'll note this was baked in a Le Cloche. 

 

( I used whole wheat)

 

Evening of Day 1: Mix together:

  • 200 grams (7 oz. or 7/8 cup) water
  • 120g (4 oz. or 1/2 cup) sourdough starter
  • 236 grams (8 1/3 oz or 2 cups) whole wheat flour

Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.

Frank-in-Bahia's picture

Newcomer struggling with baguettes

September 1, 2014 - 4:35pm -- Frank-in-Bahia
Forums: 

I've done about a half dozen batches of baguettes, using recipes from here and elsewhere, and always have similar disappointing results:

- The loaves never brown, after 60min+ (!) at 450F/232C. The crust comes out almost as white as it went in.

- The crust is not overly thick, but it's as hard as a rock. (The crumb is still too dense, but it's passable.)

I've tried hydrations from 60% to 75% with common flour; both instant and active dry yeast; with poolish and without; stand mixer kneaded and (once) by hand. I've been using the ice water method for steam.

Justkneadit's picture
Justkneadit

Bonjour tout le monde,

 

So, after an almost 2 year hiatus on baking I finally am back in the game. This is my first bake since that time so long ago, so critique it to death. Dusting off those old skills is no easy feat, but manageable. Anyways, I followed this recipe to the p, not quite the t because I changed some minute details:

  • All KAF AP, no rye
  • The first 45 minute S & F turned into more like 1 hr and 45 mins.
  • No 24 hr cold retard

C'est tout et bonne journée.

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