The Fresh Loaf

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some of My favorite breads

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teketeke's picture
teketeke

some of My favorite breads

Again, I want to introduce some breads that I make over and over!   My family loves these bread as I can tell is they don't complain to me that they are tired of these bread. They ask me more slices of these often.


First, This bread was posted by Daisy_A ( http://www.thefreshloaf.com/node/19923/bread-art-heritage-katy-and-rebecca-beinart039s-work-and-simple-white-sourdough-tin-loaf)  I posted this bread before, but I got a lovely letter from one of  my husband's coworker who loves bread. She said that this was the best bread I ever had! she and her mother ate every bit of crumb until it was completely gone!    I was really happy to hear that they enjoyed this loaf.  I love this bread, too.  I can't count how many time I made this.   It is sourer that I usually attempt for the other bread. This bread shloud be the way, and this has a lot of flavor, too. 



I used 125% sourdough culture this time. It was difficult to put it in the tin but it was worth it! It has more moist in the crumb!


Thank you, Daisy and Katie and rebecca!


Second, Franko posted this recipe but he used 100% spelt flour that is more challenge for me. http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally   Although I posted it this recipe using 100% whole wheat, and 80% whole wheat.  this time, I used white sourdough culture instead, and 50% white bread flour, 50% whole wheat flour and some wild rice and oats for the soaker.   I also decreased the water amount down to 9% as like I made the other mutilgrain bread before.   I have shopped some stuff for baking recently.. I can't still afford to buy spelt flour.... I will buy it and other flour that I want to try  for other recipe when I can spend more money for extra.



I sprinkled some toasted sesame seeds and oats on the top. I got this idea from Karin who posted a fabulous Straun on Khalid's blog. Thank you, Kharin. It tasted really really good!  Thank you, Franko!


 


In the end, This is the first time to post this bread that was posted by Hansjoakim. http://www.thefreshloaf.com/files/u9564/PaL_rye_formula.jpg I have made some of his rye bread that were excellent.  This is his pain au levain. I love this bread.  I tasted sour and sweet on the first day when I sliced them when it was slightly warm yet. I regreted that I did.  As RobynNZ suggested me that I should have waited until it was completely cool. I always appreciate her help. Many thanks to you, Robyn.    The next day, the taste was wonderful. We ate toasted 2 slices of this bread each with butter for this breadfast!  Yummy!!



Thank you, Hansjoakim!! 


I am really appreciate for all of you and Floyd who keeps the website peace and safe.   Thank you, everybody.


Akiko


 


 

Comments

Daisy_A's picture
Daisy_A

Hi Akiko,


I'm really delighted that your co-worker and her mother liked this bread so much and that your family continues to enjoy it! Crust and crumb look delicious in the pictures you have posted. I will pass on this good news to Katy and Rebecca also. Many thanks for posting on this.


it's great too to see the range of breads you have been baking - your sourdough just keeps getting better and better!


With very best wishes, Daisy_A

teketeke's picture
teketeke

Thank you, Daisy!


Thank you for your thoughtful comment, Daisy!!  That make me so happy!! Please say to thank Katy and Rebecca, too!  I will try their rye bread next time!


http://exponentialgrowth.org/?page_id=76


They really look good, don't they?  


I am looking for Semolato or yellow durum wheat flour to make a loaf of bread that you posted before.  (http://www.thefreshloaf.com/node/19216/sourdough-wholemeal-lemon-bread-adaptation-jan-hedh-formula)  I can't find them any organic stores... I better buy them online, I wonder...


Thank you for all your support!


Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,


Good to hear from you! I mailed Katy and Rebecca - many thanks for your comments! Yes, Exponential Growth is good, isn't it? As a result of the project more than 100 people have now taken sourdough starters :-)


It would be great if you did the lemon bread! I have to say I couldn't find semolato or durum flour the first time I did it. Eventually I found it but not in an organic store, in an Italian delicatessen. Do you have any near you in NYC? I found that the best place to source it. However I think I might have to go online also as I could not find it easily close to home. We had to get it on a day trip to a bigger city. We go there quite often for arts exhibitions so that was not so bad.


Nico has a good thread on different Italian flours on the first thread below on Andy's blog. When I could not get durum I used Italian 00 but you can see from the discussion on the second thread that nico does not rate this highly for hearth breads!


http://www.thefreshloaf.com/node/18456/meaning-quotstrong-flourquot


http://www.thefreshloaf.com/node/17308/semolina-durum-bread-and-sourdough-seed-bread


In Jan Hedh's original formula he uses bread flour in the final dough so I don't know if it would be possible to use this in the pre-ferment? Having tried white flour in the pre-ferment I can say it is worth using semolato/yellow durum. Firstly it gives a nuttier flavour to crust and crumb and secondly it provides the lovely colour for dusting that makes the breads look more like lemons! I hope you find some.


Another interesting thing about this bread is that it is quite low hydration but not dry, because of the oil. Your starter needs to be in a strong part of its cycle to get good aeration with the wheat flour as opposed to white bread flour. However the lower hydration makes it easier to roll a lovely lemon shape. Looking forward to seeing what you do with this if you make it as I know your shaping is very good!


With best wishes, Daisy_A

teketeke's picture
teketeke

Thank you so much for the information you gatheres together plus your explanation that is very very kind, Daisy!!


While I was reading the first one that you linked, At the end I already reached to the Andy's semolina durum bread and sourdough seed bread recipe :)  I have also wanted to get durum flour for making good pasta for a long time. So that is " KILL TWO BIRDS WITH ONE STONE"  


I must reread and study before making your lemon bread after I buy the flour!


Thank you again, Daisy!


P.S I am so happy that Katy and Rebbeca are going well!  WOW 100 starters were taken already!  That is wonderful, Daisy!! 


Akiko


 

Daisy_A's picture
Daisy_A

Hi Akiko,


No problem! I hope that you get to make the lemon bread and that it goes well. It is so delicate, good to eat on its own, but also with fish, as Hedh designed it to be - it is one of my favourite breads ever! Hope the recipe is clear but don't hesitate to leave a post on the blog or pm me if you want to ask anything.


Glad you took in Andy's recipe also. Good too that the flour can be used for other things. I made Hamelman's semolina bread with it and it went down well :-) I did get the flour for pasta also but have yet to attempt it with durum wheat. Must try, as I love homemade pasta, but my baking list is so long...I think I might try online for the flour. It's sad as there used to be a great Italian store a block away from us but it closed down. It was across a park too so we used to love to walk over, buy groceries and walk back :-(


100 new starters and people trying baking - it's great isn't it? Many thanks for your support. It's great to think this bread is now being made in New York city too!


With best wishes, Daisy_A

teketeke's picture
teketeke

Hi, Daisy


I  have missed your comment! SORRY!!  


I wish I lived in New York City where I could find anything I want!  I am living in Albany, NY.  It is very difficult to find some tipical stuff like durum flour or semolina flour  here.    " Simple wheat and rye bread" has made in Albany :)   I like here because I can see deer, tortles, coyotes,foxes,wood chucks,rabbits and more wild animals at our back yard! 


Sincerely,


Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,


Good to get your message! No problem - messages can be trickier to find when they are mixed in higher up and not at the bottom..


Thanks for the clarification - you live in New York State? It sounds beautiful where you are :-)


I can't find yellow durum close to home either, which is a shame as I like to bake with it. We have a great whole food coop here with a good range of bread flours, including wheat, nut and rice flours, but no durum as yet. 


Best wishes, Daisy_A

ananda's picture
ananda

Hi Akiko,


I really like that you have posted such a variety in the breads you have most enjoyed making


They are lovely; all of them


Best wishes


Andy

teketeke's picture
teketeke

Hello, Andy


Your comment just made me  a sign of "V" :)  


I keep reading and making bread for our family. Your advice that you have helped other tflers are very helpful.  Thank you, Andy


Akiko

Mebake's picture
Mebake

Great Breads, Akiko! lovely pain au levain, sourdough , and straun!! How do you shape your pan loaves? they look neat!


khalid

teketeke's picture
teketeke

Thank you for your compliment, Khalid!!


I still want to get a perfect crumb like yours that you posted recently! That is awesome, Khalid!  That is my goal!   


After I finish the bulk fermentaition, I shape it into a ball shape( Hamelman's "Bread" P68) and ,I take a bench time ( 20-30 minutes or so) before shaping. Then I shape it into an oval ( Hamelman's "BREAD" P71 Forming an oval loaf) I let it rise around 3 times in bulk which means the dough rises up to the top.


For such a wet dough like SIMPLE WHEAT LOAF by Katy and Rebecca,  I just make the dough into the oval shape giving the dough tense over and over like the video.  http://www.youtube.com/watch?v=tpUi8jS9jQY  There are a moment that we can't see what he is doing, but you will see at the end. :)  Giving the dough tense, The dough will rise nicely for my experience..  You are so much better for shaping and everthing  :)  I want to ask you how you form an oval loaf!! That is really good, Khalid!


Akiko

SylviaH's picture
SylviaH

of your favorite breads, Akiko!  I can see why everyone enjoys them so very much!  Thanks for sharing!


Sylvia

teketeke's picture
teketeke

Thanks to you, Sylvia!!


Your steaming method is much safer than the other one for me!   Thank you for your support, Sylvia!


P.S My dogs go to the bathroom 10 times a day now because they eat a lot of sourdough's crumb!!  :)


Akiko