The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

trailrunner's picture
trailrunner

 

July 22 update - I posted to the Community bake also but wanted it in my blog posts for future reference. 

I wanted to add a different take on cast iron skillet pizza. Bennie preheats his skillet. I just use my 100 yr old 12” skillet as it is thinner than the ones they make today. This is a hybrid SD and 1/4 tsp ADY crust retarded 24 hrs. Topped with Asiago on the bottom then lots of fresh basil leaves , homemade meatballs, fresh mozzarella and then feta finally homemade sauce. 

I oil the skillet with EVOO then place the stretched cold dough in and let it rise at least an hour till puffy. Top and bake on bottom rack at 475 for 15 min then move up to top of oven for 5-10 min. Tastes outstanding and very light crust. 

200g "00" flour

145g H2O

1/4 tsp ADY

5 g EVOO

40g levain active

4 g salt  mix all and turn in bowl till fully hydrated. Rest 1 hr at room temp.  Do bowl turns a few times till puffy. Rest 30 min. Do another set of bowl turns and then cover and refrigerate 24 hr. Remove from bowl and stretch while cold and place in well oiled 12" iron skillet. Let rise. Top with cheese first. Bake at 475 preheated oven for 15 min bottom rack and then move to top rack till brown. Enjoy ! 

cuzzy's picture
cuzzy

Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance

Benito's picture
Benito

This sourdough has a lovely light orange crumb.  I modified the original recipe which was 100% white flour and instead used a combination of white bread, whole red fife and whole rye flours.  The tomato paste is complimented with rosemary and celery seeds, I couldn’t find nigella seeds so subbed celery seeds, but I think nigella would have been better.

311 g white bread flour

46 g whole wheat flour

21 g dark rye flour

2 tbsp freshly chopped rosemary leaves

3 g celery seeds

287 g warm water reserve 21 g for later

31 g tomato paste

1.5 teaspoon olive oil

7.5 g salt 

77 g levain 

 

This is only the second sourdough loaf that I’ve baked that has had any sort of an ear on it.  I think I’ve improved my final shaping a bit, I believe I hadn’t been using enough flour on my hands causing my hands to stick to the relatively high hydration dough.  Secondly, I think I hadn’t been scoring deeply enough.  The best part of the ear on this loaf was where I scored the deepest.  I hope that things will continue to improve from here with more baking.

ifs201's picture
ifs201

Hi,

 

This was my attempt at a 77% hydration sun dried tomato, kale pesto, and seed sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I did a 4 hour autolyse with 636g bread flour, 50g rye, and 170g whole wheat and 655 grams of 50 degree water at the same time as the levain build. I added 18g of salt when I made the final dough. 

I mixed in 1 cup sun dried tomato, 50g sunflower seeds, and 50g pumpkin seeds during my second set for 40 slap and folds. (I did two sets of 40 slap and folds and 4 stretch and folds). I added my 1 cup of homemade kale pesto during the last (4th stretch and fold).

I did a pre-shape and final shape 15 minutes later (was scared to do the full 30 minutes because it was so hot in my kitchen). This dough felt really great and easy to work with, but then one of the two loaves kind of fell apart during the shaping process because all of the pesto started to fall out of the bottom. I ended up baking this one leaf seam-side up. It definitely didn't get the same rise during the bake as if it had been shaped properly.

The bread tastes good, but I am not sure the pesto really comes through. I don't think I'll be adding pesto to bread again. This bread was also a bit more sour than my prior loaves because I did a 3-stage levain build. 

 

ifs201's picture
ifs201

Hi,

 

This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof. 

I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat. 

I did a 4 hour autolyse with 636g bread flour, 50g rye, and 170g whole wheat and 655 grams of 50 degree water at the same time as the levain build. I added 18g of salt when I made the final dough. 

I mixed in 1 cup walnuts, lemon zest, herbs, and 2 cups chopped olives during my second set for 40 slap and folds. (I did two sets of 40 slap and folds and 3 stretch and folds). 

For the bake I did 25 minutes with lid on, but I think I should have left it on for another 5 minutes. Overall, decent looking split, but I wish I'd gotten a bit more rise in height. 

 

(The image above is 1 loaf of my olive bread and 1 of the tomato/pesto bread. The pesto bread opened up better, but not sure why)  

isand66's picture
isand66

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

Note: the water content from the ricotta cheese is about 72% and is not indicated in the hydration.  This was a pretty sticky dough as the water from the ricotta and also the moist rice really made a big difference. You want to make sure to hold some water back from the first mix and add it after the first autolyse to make sure you don't end up over-hydrating the dough.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours, ricotta cheese  and 3/4's of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, rice and salt and remainder of the water (see note at beginning of post), mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1 - 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 hours.  Remove the dough and divide into pieces approximately 135-150 grams depending on how big you want the rolls.  Place them on a baking sheet and cover with a slightly damp lint-free towel or use plastic wrap and spray with veggie spray.  Depending on the room temperature it should take 1 - 2 hours for them to rise about 1/3 in size.  Before baking use an egg wash if desired or if you want them even softer you can brush with some melted butter or milk.

Around 45 minutes before ready to bake, pre-heat your oven to 475 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Lower the temperature to 440 degrees.  Bake for around 25 minutes until the crust is nice and brown and the internal temperature of the bread is 195 -200 degrees.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating, (I doubt you will resist, so go ahead and eat them nice and hot with some butter!).

 

Hotbake's picture
Hotbake
  • This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 

Recipe:

60g levain
(20g ww starter fed with 20g rye 20g water)
60g dark rye
30g ww flour
250 g bread flour
260g water plus extra 30g for salt
8g salt plus extra pinch for veggie
200g black bean- coooked, lightly salted, mashed
1 tsp cumin(not packed!) plus extra pinch for veggies
1 tsp chipotle (not packed!) plus extra pinch for veggies
30 cracks of black pepper
150g chopped onions
70g chopped jalapenos, 3cloves garlic 
30 cracks of fresh black pepper
5g butter/bacon fat/ any kind of fat


Method:
-build starter@85f - 3hr15 mins
-Autolyse(flour, 260g water, spices)@room temp 2hrs

Caramalize onions on medium low heat with oil, a pinch of salt, pinch of cumin,chipotle, cook till onion take on a lil bit of color, add jalapeno, cook till fully caramelized and all veggies decrease volume by at least 2/3, add minced garlic the last 2 mins, don't rush this step as you want to dry out most of the moisture, my cooked veggie mixture only weighed 52g after cooling


Mix levain with dough and spices> rest 15mins@ 85f
Slap and fold 30 times
immediately mix salt and reserved water as needed, follow by beans>veggies- > continue Slap and fold 30 more times> rest 45mins
Slap and fold 30 tims>rest 45 mins
Slap and fold 30 times>rest 1 hr 15 mins
Directly shape and place into banneton
(You'll need to rely a lot on the bench scraper to tighten it up as the dough is very tacky)
straight into fridge and retard for 12 hours

Bake @ 500f covered 30 mins
vent oven for 20 secs
450f uncovered 20mins (internal temp 205f)

Notice the bulk time is very short, Otis(my sourdough starter)seemed to LOVE beans and@85f, the fermentation speed was almost out of control the first time, I swiched from traditional slap and fold followed by a series of stretch and fold the first time, to vigorously slap and fold 3 times over the very short bulk fermentation process, and it finally worked out!

 

Benito's picture
Benito

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

Grana Padano Sesame Seed Sourdough Crackers

 

The final dough for these crackers should be soft but not sticky.  The sourdough discard is 100% hydration.

 

Ingredients 

150 g sourdough discard

75 g bread flour

20 g sesame seeds

10 g poppy seeds

30 g butter 

15 g olive oil

35 g Parmesan fresh fine grated 

Pinch of cracked black pepper

Pinch of sea salt

 

200 g sourdough discard

100 g bread flour

27 g sesame seeds

13 g black sesame seeds

40 g olive oil

47 g Grana Padano fresh fine grated

Pinch of cracked black pepper

Pinch of sea salt

 

Throw all ingredients into a bowl and combine until forms a ball.

Let rest for at least 30 minutes and divide into balls.  Roll between two sheets of parchment paper.

Spritz with water and then sprinkle sea salt.

 

Bake at 350ºF for 12-15 mins until nice, golden and crisp.

 

If you try these I hope you like them.

Gilles Ted's picture
Gilles Ted

Dear Bakers,

My App to create avanced Bread Recipes is now Free of charge for most of the functions.

Enjoy baking without having to make baker's percentage heavy calculations.

Cheers,

Gilles for French Bread Recipes team.

bakerman1962's picture
bakerman1962

Pages

Subscribe to Recent Blog Entries