The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What I baked on today!

SylviaH's picture
SylviaH

What I baked on today!

My new 'Wellness Mat' I ordered it from Amazon.com.   OMG...why didn't I get one of these earlier.  I'm loving it.  They are expensive but sooo worth it...check out all the pluses on this mat.   I sometimes stand all day long in the kitchen.  What relief this mat provides.  I couldn't be more pleased.  I ordered the 2x6 and it lays across my sink and L shaped baking area perfect.  No more tired legs.

I imagine some of you already have these mats....but I just wanted to mention how great they are for bakers who tend to stand long hours on hard floors...what a relief!

What I baked today...standing barefooted on my new floor mat.

Basic Sourdough w/green garlic olives

not many olives in this crumb shot .. tasty little buggers though..nice for dipping bread in EVOO and balsalmic glaze,  one of my favorite ways to enjoy this bread.

It seems lately when I plan a WFO bake it rains! :/  

So yesterday I made my 'indoor' favorite burgers.  Lean organic beef extra thin patties, cheese, shredded lettuce, tomato, red onion, dill pickles, thousand island dressing...that's it..the way I like my burger's.

I needed fresh buns...same day!  So I baked my old stand by 'Sandwich Buns' with added black sesame seeds... yummy!

 

Comments

lumos's picture
lumos

What a beautiful open crumb you got in your olive bread!  The buns look great, too. What did you use for the glaze? Egg?   Made me giggled you specifically mentioned 'same day,' as, though it's norm to make bread from start to finish in one day for more 'normal public,' it's certainly not the case for the bread-obsesed like us @ TF!   I sometimes panic when I find out I don't have bread to eat two days later, as it usually takes me at least 3 days to make a bread, starting from taking a sourdough jar out of the fridge........:p

Intrigued with the Wellness Mats, too.  I googled it for UK market, but couldn't find any.  Apparently amazon.uk. used to sell them while ago but not anymore..... Pity.

 

SylviaH's picture
SylviaH

Thank you lumos for the nice compliment!  

For the glazing I use only the egg yolk blended with a little milk or cream, if I have some on hand.  The 'same day' baking start to finish in an afternoon can be comforting and in this case it was as I was pressed for something easy for dinner and was craving a burger so they worked out great...I think it's one of the things everyone enjoys most about my sandwich buns along with the flavor.  There's a lot of great yeasted bread formulas I enjoy very much and find many hold their place over the natural wild yeast  and vise versa..in MHO.

The mats are sold in a lot of kitchen stores here..I saw some in Williams Sonoma the other day..but the best price was on amazon..about 10 dollars less..plus delivered to my door free.  I can't haul stuff around the mall for long anymore :)

Sylvia

 

thomaschacon's picture
thomaschacon (not verified)

I jumped from the title "What I baked today!" to the first picture.

My first thought was, "She baked a giant chocolate bar?"

That's what I get for skipping ahead.

Nice olive loaf. Everything's better with olives!

Can you point me to your recipe for "Sandwich Buns"? Is it on TFL or in a book somewhere. I tried making buns from Reinhart's recipe (the one that calls for shortening). They didn't come out so well. I'm still looking for a good recipe and yours looks like a winner.

SylviaH's picture
SylviaH

spurted my tea all over laughing..it does look just like a chocolate bar!!  Now I'll always think of it as my chocolate bar mat.  

I fell in love with these olives packed with herbs and lots of garlic...your so right, better with olives..or even eaten alone..yumm!

Thank you, thomaschacon for the laugh and compliment.  The buns are posted on my blog.  Just type in 'Buns for Sandwiches' in the search.  I always have a problem with links.  I think it has something to do when I'm on Chome..works for my picture uploads best.

Sylvia

 

thomaschacon's picture
thomaschacon (not verified)

http://www.thefreshloaf.com/node/17329/buns-sandwiches

No shortening in the recipe either. Wonderful.

Thanks, Sylvia.

SylviaH's picture
SylviaH

Sylvia

varda's picture
varda

helps you produce those breads in comfort then I say Hooray!  Very beautiful breads as always.  -Varda

SylviaH's picture
SylviaH

I can't believe the difference it makes..for these old legs!

Sylvia

S.A.F.'s picture
S.A.F.

Good Morning from Oregon '

SylviaH - The photos of your bread and sandwich rolls are beautiful ! Would you be willing to share your recipe for both the sourdough bread with olives and also the recipe for the sandwich rolls - your glaze on the rolls look divine . Thank You and have a good day :-)

jbaker

SylviaH's picture
SylviaH

I use this recipe for 'Basic White Sourdough @ 100% Hydration' all the time.  It's a favorite from Northwest Sourdough and, I hope this link works..if not just type in the title in your search bar.  http://www.northwestsourdough.com/discover/?p=1174..or the title of the bread from above...I don't know why I have a problem with links since I changed to a Mac :/  

Changes I made.  Not keeping notes...I did scale this recipe to make a single loaf and something I don't usually do was I did an overnight bulk ferment on this loaf.  The next morning after allowing the dough to warm up slightly.  I shaped it gently into an oval and covered it with my favorite diced  green olives.  Shaped it into a batard and placed it onto parchment for the final proof..I did reduce the salt a little because of the saltyness of the olives...I also used honey.  I use 'my favorite steaming method' with the microwaved towels for the first 15 minutes into the bake, remove the pans and continue with convection bake.  I love this recipe because it can be tweaked in many ways adding a little whole wheat and/or rye..or what ever little add ins I like such as olives/cheese/herbs..  

I always use a double levain build that gives me a strong active starter to begin my all hand mixing the next morning.  I keep it simple..thanks to Holds99..for the double build.   A tablespoon of active starter with 8oz. water add 8oz. flour mixed the evening before, add 8oz. water and 8oz. flour added again the next morning.  Wait aproximately 3 hours in warm kitchen till ready.  This will give you enough starter..apx. 16 oz.  required for the formula given at NWS and I make 3 large loaves using it.  I always hand mix this formula.

The buns recipe is 'Buns for Sandwiches' posted on my blog..just type in search space.  I always use an egg yolk and milk/or cream mixture for the glaze.

Thank you for the nice compliments!

Sylvia

Franko's picture
Franko

Looks like some mighty fine eating happened in your house that day Sylvia! Your olive bread looks delish but the burgers have me wishing I'd made your sandwich buns when I got up this morning. I think you've ruined my dinner plans with these gorgeous burgers of yours, so that now nothing I make is going to satisfy me the way one of them would. Thanks Sylvia...thanks a lot! ;^)

All the best,

Franko 

SylviaH's picture
SylviaH

indoors and a 'fried' patty, I like to set the bun on top of the cooking patty to melt the cheese and get a little of that fried splatter on top of the bun...I just had to have one.  I think I know how you are feeling.  I don't eat a burger to often but when I want one I want it now...isn't that the way burgers do ya!  There's always tomorrow and rain is on it's way.  I'm wanting pizza, like you want a burger..guess I'll have to wait...do you feel sorry for me ;-)  You always make me smile, thanks, Franko!

Sylvia

LindyD's picture
LindyD

Love it, Sylvia!

That olive bread looks mighty good!   As do the buns.  

Do you use up all the buns right away, or do you freeze them?   

Lindy

SylviaH's picture
SylviaH

I really debated on freezing some...but just couldn't even though they freeze wonderfully...I know you understand my thought here : )

I should have posted this earlier... 'lol'  

Thank you, Lindy!

Sylvia

 

LindyD's picture
LindyD

What a terrific photo! You should do a bit of cropping and use it for your profile pic!

Thanks for the giggle...

breadsong's picture
breadsong

Sylvia,
Lovely baking and it all looks so good!!! I've never made an olive bread and don't your garlic-flavored olives sound wonderful?
Congratulations on your new mat...I wonder if Ina Garten has one of these?
:^) breadsong

SylviaH's picture
SylviaH

I love these olives..they are sold out of an olive cart at Henry's and have lot's of little garlic pieces with herbs so tasty and I don't have to pit them.    

I hope her assistant's do : )

Sylvia

dabrownman's picture
dabrownman

Hamburger bun recipe.  My next quest is to make some.  Love your chocolate bar.  I've been asking for one for just about forever - didn't even get ot for the 25 the anniversary last year.   I'm following your lead and just going to get it delivered on line.  Then I'm not going to allow anyone else to stand on it  - except my apprentice :-)  Will make buns - as soon as the mat comes.  I'm going chocolate too.  Thanks for you review - and recipe for buns?  Nice arch in those feet too!

SylviaH's picture
SylviaH

I've just returned from a trip to Las Vegas and noticed your request..thanks for asking!  http://www.thefreshloaf.com/node/17329/buns-sandwiches .. for some reason my link probably won't work..but if you look up above at thomas's post..he put the working link in..I've made these a lot..just type in 'buns for sandwiches' in search..lot's of bakes variations on these buns.  The ones above where scaled and just hand measured for size to make a dozen batch medium buns..usually you get about 9 nice large buns with the recipe posted.

Sylvia

hanseata's picture
hanseata

can we expect more wellness mat inspired breads?

I saw those ads in food magazines, and was always wondering whether they make a difference or not. Obviously they do :)

Karin

SylviaH's picture
SylviaH

I hope to do some baking soon..my freezer stock only has one loaf left.  I would rather have the mat than a mixer...the mat gets a lot more quality time ; )

Sylvia