The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Latest baking bonanza.

Thegreenbaker's picture
Thegreenbaker

Latest baking bonanza.

Well, I have picked up where I left off and am having a great time.

 

I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.

Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.

I added half the required fruit amount and thought that it looked like a lot of fruit so I made another batch and aded the fruit to that, then once cooked, I realiused that the fruit was scarece. Which for my preference is good, but for my hubby.....not so good.

Also, my stollen seemed really crispy and too brown. I followed the recipe but I used strong bread flour not all purpose flour, so perhaps that was the reason.

I also decided against icing it and went with a brown sugar (muscovado sugar) glaze with shaved almonds. Perhaps I should have iced it.

 

Oh well, this is how we learn and become better bakers :)

 

Stollen shaped and ready to proof 

 

 Stollen a little over cooked I think.

 

I also made my first batch of ciabatta today. I began the poolish last night and I tell you I am so proud of myself!

I decided to improvise as I was shaping and threw in a heap of red onion, and lovely organic 10 year old cheddar (I dont know much about cheese except what I like)

and bot was it consumed by myself, my hubby and my 5 year old very soon after it came out of the oven!

YUMMO! That is most definitely a make again bread :)

I will post pics as soon as I remember what my flickr account details are! lol.

 

thegreenbaker

 

Comments

TableBread's picture
TableBread

What a wonderful job!  I was really enjoying your beautiful stollen until... you said.... "Yummo".  I think I threw up a little...

Thegreenbaker's picture
Thegreenbaker

uuuuuummm. ok.

Glad you like the look of the stollen, but I am curious as to why "yummo" makes you ill.

 

 

holds99's picture
holds99

Tablebread,

Maybe you should learn some manners and stop being so rude.  There's a line between constructive criticism and personal attack and you crossed it.  Kindly spare us your unnecessary, sarcastic comments. 

Green Baker you did great.  Keep up the good work.  Your stollen and ciabatta looks delicious.

holds99

Thegreenbaker's picture
Thegreenbaker

Hi holds :)

 

Thanks for sticking up for me. I didnt know whether I should have said something as I know The Fresh Loaf is a pretty peaceful place and didnt want to start a big fight or something.

But I thought having issues with a silly word was a bit stupid and meaningless. :S

Thank you again, I feel better for your support :) and for your compliments on the bread :)

 

regards

 

thegreenbaker 

TableBread's picture
TableBread

Oh my goodness everyone, it was a stupid joke as a reference to Rachel Ray on Food Network.  I post VERY often and constructively on this site and OBVIOUSLY love bread (tablebread.blogspot.com - hmmm) so OBVIOUSLY I was not intending on being RUDE or MALICIOUS as has been implied. 

It was a joke people.  Simply a joke.

Thegreenbaker's picture
Thegreenbaker

well, I have no idea who rachel ray is so I was lost on that count :S

 

It was a joke, so I take it as such :)

 

The thing about the net is that there is no frame of reference for certain things. No tone of voice, so something like this is easily misconstrewed.

I harbour no ill feelings now that it is explained, and the only thing I really felt was confusion and a little offended but once I looked at your other comments and posts I thought it was very out of character for you and just felt baffled by the whole thing.

 

No harm done. misinterpretation is now sorted out.

 

:)

 

 

TableBread's picture
TableBread

Greenbaker:

I didn't see your post until after I had posted my forum apology.  I just wanted to keep this from getting crazy.

http://www.thefreshloaf.com/node/5253/greenbaker-apology

What's say we get back to baking bread? :) 

Thegreenbaker's picture
Thegreenbaker

Tablebread, it was forgotten the minute I understood :)

 Dont worry at all :)

browndog's picture
browndog

Greenbaker, I've only tackled ciabatta twice myself. The cheese and onion look so good snuggled in there.

Ten-year-old organic cheddar, wow. Do you live near a producer? 

Thegreenbaker's picture
Thegreenbaker

It is a very yummy loaf indeed :)

 

No, I just stumbled upon this huge bloack of it for a goodly sum, and well, decided to splurge just a little :)

The ciabatta itself could have been better. it needed more working but I dont own a mixer and doing it by hand by Reinhearts instructions is a killer for the muscles! Even when compared to kneading! 

I am determined though to get some nice crumb action in my rustic breads...it WILL happen, some times....some day ;)

 

 

edh's picture
edh

That ciabatta looks great! The stollen is beautiful too, but I seem to be shying away from sweet things today, gee I wonder why (no holiday overindulgence here!).

Did you use a mix of flours? I've never tried ciabatta, but all the pics I've seen looked like they were all white flour; this looks more interesting. Like something I'm going to have to try soon!

Nice job!
edh

Thegreenbaker's picture
Thegreenbaker

hey edh,

I did use a mix of flours.

I used the recipe from BBA and made the poolish version using whole wheat (wholemeal) flour for that which I think was 2 1/2 cups and then for the dough I used strong white flour-unbleached.

I dont have a mixer, and doing the mixing thing by hand is terrible. I thought my arm was going to drop off! So, it "could" have had a better crumb, but you know.

I like to use wholewheat for most things. Even half half, it gives it a lovely flavour and adds fibre, texture and  nutrients.....well in some schools of thought :S

But I just prefer the taste mainly.

I used the whole wheat as the preferment as it takes away the bitter flavour that wholewheat can give when made as a quick bread.

Glad you liked it :)  I am eating some of the loaf I made yesterday lol. It had become a favorite in this house :)