The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
DanAyo's picture
DanAyo

The following are links to our Community Bakes

Below are tips & ideas that you may find useful. 

For those in the US, the History of King Arthur Flour Company is very interesting and historic.

Although not listed as a tip, the links below may prove interesting for some.

Miscellaneous Blog Post

A compilation of my bakes during a Community Bake

 

I am trying to use a Table of Contents for my BLOG. Links to blogged bakes will be posted to this page. I plan to post a link to this page on all BLOG bakes, experiments, tips, Community Bakes, etc..

Paul Kenny's picture

Hobart N50 Mixer damaged in transit

November 30, 2021 - 7:58am -- Paul Kenny

Hello -

I had my grandmothers N50 Hobart shipped to me and in transit it must have fallen out of the bottom of the box and landed on the switch plate.  I removed the switch plate and straightened it out and replaced it but it is still not engaging.  I believe the cam plate may have been bent in as well.

I am mechanically inclined so I don't have too many issues with repairs.  Before I remove the cam plate I wanted to know if the shifter is spring loaded or if the plate will come out causing other issues with springs etc. making the issue worse.

idaveindy's picture
idaveindy

Nov. 29, 2021.  Bake #70.

More photos of the clay pots and the instruction/recipe booklet at: https://www.thefreshloaf.com/node/69351/clay-flower-pot-baker-recipes

Soaker: 

  • 11 g old fashioned (thick) rolled oats. 
  • 11 g quick oats. 
  • 20 g whole chia seed. 
  • 5 g poppy seeds. 
  • 11 g corn meal. 
  • 200 g bottled filtered water, at room temp.
  • 1/4 cup (4 tbsp) (82 g) honey. 

Dry ingredients:

  • 28 g Patel brand stone-ground WW durum flour. 
  • 22 g Sher Brar brand roller-milled WW durum flour, "Fiber Wala." 
  • 25 to 30 g (forget the exact amount) durum semolina, Swad brand.
  • 112 g Bob's Red Mill stone-ground WW flour. 
  • 50 g Arrowhead Mills organic AP flour. 
  • 56 g Sharbati Gold WW flour, Swad brand.
  • 5.3 g salt. 
  • 1 tsp pumpkin pie spice, Kroger brand. 
  • 1/2 tsp ground ginger. 
  • 1/2 tsp whole fennel seed. 
  • 1/2 cup (45 g) fat-free powdered milk, Kroger brand. 
  • 25 g dry shredded coconut. 
  • 25 g almond flour (blanched).
  • 2 tsp baking powder (After cutting one open, I think it would have been better to use 3 tsp.) 

Wet:

  • 150 g bottled filtered water at room temp.  (After cutting one open, I think it could have used 50 to 70 g more water.) 
  • 30 g peanut oil. 
  • 20 g grapeseed oil.  

Mistakes: I forgot to add and disperse the baking powder in the dry ingredients. I slowly folded it in after mixing the soaker, the final water and the other dry ingredients, but before adding the oil.

 --

Baking:  Pre-heated the oven and a baking stone to 375 F.  Did not pre-heat the pots. Placed aluminum foil (shiny side up) on the baking stone. Placed pots on the foil. Baked at 350 F for 48 minutes.

 


 


 


 


 


 

This was removed from pot and cut open before it cooled:

 

 

This one was allowed to cool first (3 photos), bottom:

 


 

Allowed to cool first, ran a knife around inside, and pryed the knife tip against the bottom of the muffin. It did not leave too much residue:

teejaye85's picture

More Sourdough Troubleshooting

November 29, 2021 - 8:46am -- teejaye85
Forums: 

Hi Everyone!

Another weekend has passed, and therefore some more sourdough experimentation has taken place.  

For reference, this is a followup to this post about my very first sourdough bake a little over a week ago.

I believe this weekend's experiments have reinforced the idea that my starter is not quite "taking care of business", but I figured I would upload a few photos and see what the experts think.

tttt1010's picture

How much poolish can I use?

November 28, 2021 - 10:39pm -- tttt1010

If I want to make a dough with 70% hydration, can I make a poolish that makes up the entire water weight of the dough? Some of my concerns are that 

1: There would be no water left for autolysing the rest of the flour

2. There is a risk of too much sugar being consumed by the yeast, in the end leaving little left for browning and flavor. Though I also wonder if this can be offset by adding extra sugar after to poolish is ready.

3. Gluten would be too weak due to the high % of prefermented flour, but I'm not sure if this is true.

trailrunner's picture
trailrunner

The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven . 

Nothing new to add about my t65 bake except it gets better and better. I made 2 baguettes without a retard  and 2 boules with retard.  The baguettes were shorter and stubby but oh my the crumb. Perfect holes . They got eaten right away but pictures next time . Boules just came out of oven . Unlike my usual self I have actually been doing the same formula every bake. Haha. Crumb pics  when they are cut.

t65 boules

 

 

 

 

 

 

 

rye bread 

Pages

Subscribe to The Fresh Loaf RSS