The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What I baked this week

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alabubba's picture
alabubba

What I baked this week

This is my first blog entry here on TFL so here goes:


It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.


My scale arrived from Amazon.com on Tuesday along with my new solder sucker and I was anxious to try it out but didn't want to get too much bread on the counter so I decided to wait. Wed completely got away from me and I didn't even cook dinner (McDonalds to the rescue) so along came Thursday and I decided to convert my usual recipe from cups to weight.


Thursday


I also made a large batch of Portuguese sweet bread using a recipe from this thread (holds99)


On the upper left is the basic white loaf, all the rest is from the sweet bread recipe. (Note, I did not double the recipe. It makes a bunch of dough.



 


I baked a loaf of basic white again on Friday, using some Seal of Minnesota Flour that one of the grocery stores in my neck of the woods decided to carry in #50 bags (for $16.00) and it was FAB.


I usually use walmart brand cheep AP. I would post pics but we ate the evidence. Will post pics of the next loaf. I had about 20 percent more rise and the crust and crumb rival Wonder Bread! It didn't make it past breakfast the next morning.


So Saturday rolls around and my daughter (20yo) decided she wanted my wife's French Onion Soup. And she wants it in a bread bowl. (I love a challenge)


So I have been wanting to try a version of Ruchbrot (from this thread)


 


What I came up with was this:


650g Whole Wheat Flour


150g Rye flour


200g AP flour


650 ml water (100° f)


2-1/2 tsp yeast


2-1/2 tsp salt


--1 egg for wash--


______________


 


Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f


 


I let them cool and sliced the tops off, pulled the guts out and filled. They held up beautifully, No leaks at all. even after 6 hours, no leaks.


Oh, and did I mention the bread was YUM, Earthy, Hearty, and robust.




 


 

Comments

sharonk's picture
sharonk

These breads are fantastically beautiful!!! 

alabubba's picture
alabubba

Thank you!

SallyBR's picture
SallyBR

I am feeling a severe inferiority conplex right now....  :-)


 


Great job!  Portuguese rolls are very popular in Brazil, although we do not call them that way. For some reason we call them "little sweet breads". 


I have never tried to make them myself, though

ques2008's picture
ques2008

love that bread bowl.  so clever!  thanks for sharing.

jannrn's picture
jannrn

I worked on Cape Cod for 9 months a few years ago and became horribly addicted to a version of this wonderful bread that had a hint of lemon in it. I have tried time and time again and just have not been able to come up with a decent recipe for it. Could someone PLEASE help me?? I am going through SERIOUS withdrawal!!!
THANK YOU!!