The Fresh Loaf

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

It’s Community Bake Time again...

October 18, 2019 - 1:24pm -- DanAyo

This CB promises to be a great one. Haven't they all? Kristen, with FullProofBaking will be our featured baker. She has rocketed to the ranks of the "Prestigious Bakers" in a very short time. Here are some images of her breads

The actual Community Bake will be posted Thursday, October 24, 2019. 

hs4816's picture

Baking time/temp advice

October 21, 2019 - 7:31am -- hs4816

Last loaves needed more baking but I'm not sure how to do without burning.

Details: 1000g loaf. Preheated DO. 25 min at 500 then 20-30min uncovered at 450 (or 400) because I kept inching the temperature down trying to get more bake time before burning. My oven is convection  and browning is even, its not the bottom that's burning. Last loaf had underbanked dough I'm the center (I had tried putting this one into oven after only 20min room temp).

So how can I get more time/better bake?

Longer time before taking DO lid off?

Dont start at 500?

Essam Haroon's picture

Artisan Baking - Training or Internship "Help Needed"

October 21, 2019 - 5:36am -- Essam Haroon

Dear Community , 

I'm planning to start my Artisan Bakery in Saudi Arabia and Im looking for extra training or internship in any bakery / artisan bakery School in Europe to master the skills and learn tips and techniques and mass production on bakery level.

What I need is to learn from experienced baker not just culinary school and It might be better if there is a bakery that is also offers this service. 

ifs201's picture
ifs201

This was another loaf inspired by Sarah Owens, but again I swapped out the add-ins and the flours used. I like Danni's idea of using cranberries and nuts so I used those instead of the herbs suggested by Sarah Owens. Delicious loaf! 

T8520%158
Spelt10%75
Rye calc5%37
Bread flour calc65%478

4:00 AMAutolyse 
5:30 AMMix 4 min autolyse, levain 
5:50 AMMix 4 min add honey, salt, rice 
6:30 AMStart Coil Fold on counter 
7:00 AMLamination and add dried fruit and nuts 
 Coil fold 3x 30 min apart 
10:40 AMpre-shape & shape + 30 min on counter 
 Into fridge 
9:40 PMBake 25 min at 475 degree target and then 450 degrees. 

 

ifs201's picture
ifs201

 

This was my take on the roasted butternut squash sourdough by Sarah Owens, but I decided to sub out the flours and make a savory version by replacing cherries with sunflower and pumpkin seeds. The hydration was only 55% before the squash and this was definitely the most disappointing crumb I have had in the last few months, but I hope it makes a decent sandwich bread. Maybe I should have developed the dough more in the mixing stage? 

 

T8525%223
Spelt15%126
Rye calc5%42
Bread flour calc55%

450

 

4:00 AMAutolyse leaving some flour out 
5:30 AMMix 4 min autolyse, levain, extra flour left out, and squash puree 
5:50 AMMix 4 min add honey, salt 
6:30 AMStart Coil Fold on counter 
7:00 AMLamination and add seeds (pumpkin and sunflower) 
 Coil fold 3x 30 min apart 
10:40 AMpre-shape & shape + 30 min on counter 
 Into fridge 
8:40 PMBake 25 min at 475 degree target and then 450 degrees. 
   
Anne-Marie B's picture
Anne-Marie B

I found photos of the beautiful flat breads that they bake in Uzbekistan on a travel blog. The bread stamps that they use, called chekich, is not available here, so I spent an afternoon in the garage making my own. It is a soft fluffy bread that contains yogurt. According to their tradition the bread should be torn by hand and not sliced. Quick and easy to make and eat.

Chekich production in progress in our garage.

 

 

sugarfree's picture

Bagels with leftover beer?

October 20, 2019 - 7:20pm -- sugarfree
Forums: 

I recently made a lovely almost no-knead sourdough loaf with 90g light beer subbing for some of the water (delish) and have some left over in the fridge.

I need to make another batch of bagels.and am wondering if i can sub some of the water with the beer? Has anyone ever tried this?

Tip: I went to a local bakery that makes real (expensive!) bagels and asked if they would sell me some of their high gluten flour. Left with a 5 lb bag for less than $5 - and my bagels have been fabulous ever since. 

GregT's picture
GregT

Hi I am new to this site and a newbie at baking bread.  I am trying to create a starter and the method I am using is from here.

I am up to day three and my starter has NOT risen.  Is there such a thing as a dead starter and can one revive same say with a few grains of yeast or apple cider vinegar to lower the ph.

OR AM I,  just impatient?  The temperature in my kitchen is between 70 and 75 F.

Can someone guide me in the right direction please.

Thanks GregT

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