The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
beenjamming's picture

Storing Cheesy Breads

August 18, 2006 - 11:31am -- beenjamming
Forums: 

This summer I, like many of you first did, bought myself a copy of BBA and got baking. I've had some great results with the book and I've been making a lot of sourdough and pain sur poolish loaves with blue cheese and walnuts, peppadews and cheddar, etc. I usually store the uncut loaves in a big paper bag at room temp and I was wondering if that's safe since they have cheese in them. I haven't given myself or my guests food poisoning yet, but if this is dangerous a heads up would be, uh, nice. Also, how do you all store sliced loaves?

strattor's picture

Anadama question

August 17, 2006 - 2:42pm -- strattor

This morning I baked Anadama bread from the recipe in "Beard on Bread". I made the dough last night, and allowed it to retard overnight in the fridge. I was surprised, however, at how stiff the dough was. It was just slighlty softer than a rock. In a climate where I always have to add a little flour to compensate for the humidity, I had to add quite a bit of water to soften it up.

 

So my question: is this the typical consistency for this type of bread? It ended up rising and baking okay, though it was a little dense. Any opinions would be much appreciated. 

PJ3's picture
PJ3

Bread (Whole Wheat Molasses)

Serves: 6

"The Sponge"

1st Add to Mixer (Add in this Order)

3 Cups unbleached flour

2 1/2 Tbls Yeast

2 Tbls salt

1/4 Cup sugar

4 Cups water warm 95*

Let above ingredients rise for 10-15 min until doubled

2nd Mix in 4 cup Measuring Cup

(Add in this Order)

1 Cup brown sugar

1/2 Cup olive oil

1/3 Cup molasses

2 1/2 Cups water warm 95*

Mix Measuring cup ingredients into mixer then add approx

14 Cups whole wheat flour enough to make a nice dough

Let Sponge (above Ingredients) rise for 10-15 min until doubled - While Sponge is rising Grind your whole wheat flour and Grease 6 bread pans When yeast mixture has doubled from first bowl, mix contents from second bowl or 4 cup measuring cup into Bosch Mixer Mix well then start adding wheat flour until dough starts pulling away from the sides of mixing bowl -- Mix in Mixer for 6 min-- OR knead by hand until your brains fall out. If you are using an "INSTANT" yeast like "SAF" divide into 6 loaves, put into pans, cover with cloth, let rise until doubled. If using a "REGULAR" yeast -- let rise until doubled approx 1 hour -- (hint): I use a large bowl covered with a cloth and put into oven with light on when dough has doubled knead down by hand on an oiled surface-- shape into loaves, put into greased loaf pans and let rise until doubled for the 2nd time. Bake @ 350° for 30 min --- Single loaf in a 12" dutch oven with 16-18 coals on top and 6-8 coals on bottom VARIATIONS: *Cinnamon Pull-A-Parts: Pinch dough into small golf ball-- dip in butter then roll in cinnamon sugar mixture *Onion Bread: While forming into loaves, knead in instant "minced" onion. Use more than you think you need! *Herb Bread: Combine favorite herbs together and Knead into bread

MarionR's picture

Flours to use for whole-grain bread?

August 16, 2006 - 4:05pm -- MarionR
Forums: 

I am reading a book about eating healthier.  The author says that dense bread is fine but to stay away from bread that can be squished easily.  He says it's okay to eat whole-grain breads but (and here's where I am very confused) not to use whole-grain flour.  Does anyone have any idea if you you can make whole grain bread without whole grain flour?  He did, however, say it's okay to use rye fiber or konjac root fiber (I don't know what this is).  Does using rye flour make the bread whole-grain? Is rye fiber the same as rye flour? 

I hope I've explained myself.  I want to make whole-grain breads and also follow the book's advice.  I also want to stay away from wheat gluten. 

Cooky's picture

Cincinnati in the hizz-ouse

August 15, 2006 - 8:18pm -- Cooky

The Midwest must be represented.

 If you are an artisan bread junkie and are ever anywhere in the vicinity of Cincinnati, OH, you must visit Shadeau Breads. 1336  Main St., 45202, 513-665-9270, Fantastico artisan goodies used by many of the city's best restaurants (and there are more fine dining spots than you would guess, if you're from one of the provincal, isolated, under-informed coasts). They open at 7 a.m. and close early, so get there soonest. 

Cooky's picture

Obssessive pizza guy

August 15, 2006 - 6:13pm -- Cooky

Here is a really interesting and informative pizza discourse written by a guy who is clearly insane for perfect pizza.You will find plenty to argue with here, but also some interesting ideas on how to get that great pizza dough (aside from having an oven that can heat to 800+ degrees - yikes!).

http://www.think2020.com/jv/recipe.htm

 

 

Cooky's picture

Whole wheat bread recipe from the distant past

August 15, 2006 - 5:12pm -- Cooky

Something like 20 years ago, I found a recipe for whole wheat bread on a flour bag, which produced the greatest WW bread I've every attempted. It was amazingly flavorful and had a perfect texture -- not too heavy, not too soft, just the right bite, crunch and texture. Of course, I lost the recipe (I was young and feckless, sue me), and have never found it anywhere else -- despite reading the back of every whole wheat flour bag I see. Might any of you dedicated bread junkies recognize it?

Here are the distinguishing characteristics that I can recall: In addition to stone-ground whole wheat, the ingredients included some white flour, some rye flour and orange zest (and maybe some orange juice). It also had something sweet -- could be molasses, could be honey, but not sugar. I do know that did not call for starter or pre-ferment, though the proofing/rising cycle may have been a little different than for regular white bread.

Floydm's picture
Floydm

Things are starting to cool off, so I've managed to bake the last two weekends.

Two weekends ago I made a Potato Bread from Bernard Clayton's New Complete Book of Breads.

potato bread

It was great. I'll definitely be baking it again, and probably posting a recipe here in the next few days.

This weekend I baked some Buttermilk Bread, a Whole Wheat Bread, and some Chocolate Chocolate Chip Cookies:

breads

All turned out well.  We had Grilled Pizza with pesto made from basil from the garden too.  

Oh yeah, we've also been having Raspberry Nutella Crepes for breakfast for the past three days. Wow. That's all I have to say about the matter.

 

Floydm's picture

Flour FAQ

August 14, 2006 - 9:14pm -- Floydm

Can I substitute some (or all) of the white flour in this recipe with whole wheat flour?

Yes, always.

If you want to keep the characteristics of the original recipe but just have a little more whole grain flavor, I recommend starting by substituting no more than 25% of the white flour (by weight) with whole grain flour.  if that isn't sufficiently whole grainy for you, you can add more next time.

What should I expect if I do substitute whole wheat flour for white flour?

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