The Fresh Loaf

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Sims's picture
Sims

i have been trying to make this type of croissant please help with ideas

Stokesy's picture
Stokesy

I have used ‘TheFreshLoaf’ extensively for information during the restoration of my Hobart N50 Mixer I acquired at Christmas, and would like to share my experience with others in this group.

The link below is a video of the full restoration from stripping it down, respraying, repairing and rebuilding.

Thank you to everyone that has posted information on the Hobart N50, without this I would not have been able to restore my Hobart so successfully 

https://youtu.be/mnA2IbFm4bc

thank you 

Philip 

alfanso's picture
alfanso

and I made a big fat sesame semolina long batard @1000g, and placed a full sized apple in the photo for size comparison.

And a tray of Cinnamon Buns, alfanso style.  These are made with laminated croissant dough, and I haven't been able to locate elsewhere where such dough is used for these buns.  Therefore these are alfanso style.

If you look carefully, you can see the laminations 

And whilst visiting the Old Spanish Monastery today I happened across my namesake, so for the first time since signing on to TFL I've decided to change my avatar.

FueledByCoffee's picture
FueledByCoffee

This bread was made with an augmented set of tools.  My main set of digital scales were gifted and so I pulled out a set of weights and a balance scale and did my best to measure by those means.  With my limited weight set I simply based everything off a total flour weight of 1 kilogram to make percentages and measurements simple. This formula made two pretty large oblong loaves.

The total formula was pretty simple

Flour (KA Bread Flour) -  85% - 850 Grams

Whole Wheat Flour - 10% - 100 Grams

Spelt Flour - 5% - 50 Grams

Water - 85 % - 850 Grams

Salt - 2% - 20 Grams

Asiago (small cubes) - 15% - 150 Grams

Fresh cracked black pepper - unknown quantity

One head of garlic roasted

 

10% of the bread flour was prefermented in a liquid levain that was fed approximately 4 hours before beginning the autolyse.  The autolyse then consisted of 750 grams Bread Flour, 100 Grams Whole Wheat Flour, and 50 Grams of Spelt flour mixed with 700 grams of fairly warm warm water to combat the winter cold.  This was mixed by hand until all of the flour was hydrated and then left to rest for 30 minutes.  The levain was then mixed in with autolyse followed by the salt along with the last 50 grams of water.  I mixed by hand for a few minutes until I was happy with the development that had been achieved.  This was left to rest for 20 minutes followed by a fold; after another 20 minute rest period I spread water on my work bench and stretched my dough thin on my work surface.  At this point I distributed the asiago, garlic and black pepper and then folded the dough back into a boule.  After another 20 minute rest period I repeated the "lamination" process again.  This was followed by an hour of fermentation, a gentle fold and then another hour and a half of fermentation. 

Once the bulk fermentation was finished I transferred the dough to my work surface and divided it into two even pieces and rounded them gently using my bench knife as a hand.  After allowing them to relax for 20 minutes or so I used a stitching method to shape the loaves and put them into baskets with a little bit of rice flour to prevent sticking.

I allowed the loaves to proof for 1 hour before putting them in the fridge for what ended up being about 14 hours.

They were baked in a cloche at 500 degrees for 20 minutes with the lid on and 20 minutes with the lid off with some rotating to avoid oven hot spots.

Peter.granger4's picture
Peter.granger4

I made my first Emmer flour bread yesterday and visually it came out great. But...the bottom was over done and somewhat burnt. The look, feel and taste on the bottom resembles an over proofed sourdough. Like there was too much sugar as the result of the yeast “over eating”.

i used a sourdough starter and kept to the times stated in the recipe. Along the way the dough reacted like any other low gluten dough I have made (mainly Einkorn). It rose a little, was “pillowy” after both the bulk and final rise in the fridge. Again, I followed all of the instructions. Or at least I think I I did.

Are there any other hidden tips for baking with Emmer flour? I love the taste and the feel of the crumb. 
Thanks!

Danni3ll3's picture
Danni3ll3

 

 

I saw a 40% Wholewheat loaf somewhere online, might have been on here, and thought that I would try to stick to just one kind of wholegrain flour which is highly unusual for me. I completely reworked the recipe aside from the 40% proportion just to see how my usual method would fare. 

 

Recipe

Makes 3 small boules

 

301 g of freshly milled Selkirk Wheat flour

658 g strong bakers unbleached flour

658 g filtered water +20 g

30 g yogurt

21 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra freshly milled Selkirk flour to feed the levain

 

Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of Selkirk wheat flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 20 g of water and 20 g of Selkirk wheat flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 100 g of filtered water and 100 g of Selkirk wheat flour. Let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

 

The night before:

1. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. 

2. Cover and set aside. 

 

Dough making day:

1. When ready to make the dough, take the levain out of the fridge to warm up before being used in the dough.

2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. 

4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

5. Do 2 sets of stretches and folds at 30 minute intervals, adding 20 g water to the container after the first set of folds, and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals. Then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~645 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

8. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

I got very nice oven spring and they feel nice and light. With just under 1100 g of flour and no add-ins, these boule are a bit on the small size. Next time, I should aim for between 1150 and 1200 g of flour in total. This should fill my 3 quart Dutch ovens a bit better. 

ninarosner's picture
ninarosner

I am beyond happy with this! It turned out better than all previous loaves, though I'm unsure why... My 'intuitive' approach is definitely working - sticking to one recipe and just tweaking things step by step rather than going for a completely different method that's worked for someone else.

Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt

Starter: I used it straight from the fridge, but I'd fed it a couple of days before with white flour instead of wholemeal. Maybe that made a difference?

In the morning, did 1 hour autolyse, then mixed in starter & salt.

4 stretch & folds over 2 hours, then a bulk ferment at room temp for about 5-6 hours with another stretch and fold in between.

No pre-shape.

Proofed in a glass bowl, covered with a plastic bag, overnight in fridge for about 16 hours.

Slashed the top which was difficult due to crap knife and very sticky dough.

Baked in dutch oven at ~230c for 20 mins covered, 30 mins uncovered. Let cool for 1 hour.

Result: Really nice, EVEN crumb without the heaviness/density of previous attempts. This must be because of a longer proof in the fridge, and possibly the activity of sourdough starter.

The sides look kind of ugly because of the baking paper I use. My makeshift dutch oven is a little too small so it causes creases in the sides.

 

tortie-tabby's picture
tortie-tabby

Hi, I was inspired by some recipes I saw here. I didn't end up following any in particular because of my busy schedule. At this point I sort of have a standard protocol which involves roughly autolysing and stretching and folding the dough whenever I get home in the evening, bulk fermenting up till I go to bed, then cold fermenting until I get home the next day. It's worked well for me, this loaf was soo yummy, but I do have a few questions.

Questions

1. Why do I get such a bimodal distribution of large and small bubbles, as in why do I have so many huge bubbles and many tiny ones, but few in-between?
2. Do people usually add steam to their DO? I lined the bottom with foil and slipped 3 cubes of ice down the side when I first loaded the loaf.

This is my first time using a dutch oven. Maybe the DO is why this loaf had the lightest, crispiest crumb I’ve had yet.

I know I didn’t S&F very consistently, maybe the lack of gluten development and short bulk ferment led to the inconsistent crumb. I'm guessing I shouldn't put the dough straight into the fridge after my last S&F?

Ingredients

250 g AP flour
50 g WW flour
226 g water (78% hydration)
5 g salt (1.5% salt, lowered to adjust for salinity from olives)
0.5 g IDY (roughly a pinch, to make up for the slow starter)
70 g starter (fed 8 hours prior with 3:1:4 AP:WW:water)

Steps

These steps are just what I ended up doing and probably aren't ideal. I recommend anyone interested to refer to these two recipes.

1. Feed starter in the morning
2. 8 hours later mix flour, water (minus 20 g), IDY, and starter and autolyse for 40 mins
3. Use remaining water to help incorporate the salt into the dough
4. Let the dough sit for 30 mins and then add the olives and herbs
5. S&F roughly every 30 minutes 6 times
6. 20-hour cold ferment (refrigerated right after the last S&F) total bulk ferment roughly 4 hrs
7. Remove dough from fridge and let sit at RT for 20 minutes
8. Pre-shape dough and rest for another 20 minutes
9. Preheat DO and oven to 500 F, line bottom of DO with foil, leaving one corner folded up
10. Shape dough and final proof on floured couche for 40 minutes
11. Score and load loaf with floured baking paper
12. Slip 3 cubes of ice into DO, ideally under the folded-up corner of foil, so the water doesn’t come in direct contact with the dough
13. Bake at 500 F, covered, for 15 mins
14. Bake at 450 F with convection uncovered, for another 30 mins
15. Rest in cracked oven for 20 minutes, cool before slicing

Hotbake's picture
Hotbake

 

No sifting bran, no autolyse, turned out way better than I thought, fluffy and even crumb not dense at all😋

bluesbaz's picture
bluesbaz

I've been having real trouble with my baguettes but finally found something that works. 

As a semi Frenchmen, I've found I need to take matters into my own hands when it comes to baguettes. 

sourdough recipe. 

60% hydration 95F

100% bread flour (Bobs Red Mill)

2% starter - I will vary this depending on the ambient temp to control for time. 

1% salt

autolyze 1hr

salt in and slap + fold until incorporated and smooth maybe 5 min

Ferment on the counter at 55-60 18-24hrs  

This was a major part of the learning curve. I pay no attention to time only the development of the bread.

If things are slow I wait. If they are moving too fast I put the dough in the fridge. 

 

Cut and weigh for 250g pieces in the am with a rough tuck and shape. 1hr rest

roll out to baguettes and place in a couche while the oven heats 30-45

 

I have a 1/2" steel plate in the oven along with a 4" deep 12x20 hotel pan. Note that I have a baking steel I cook literally everything on. I picked this one up at a steelyard from their discarded cuts and paid $19 US for it spent an hour removing the mill scale and couldn't be happier. 

 

Preheat on the broil setting for 30-40

I pull the rack out and place 2 baguettes on the steel. Because the steel is preheated I do have time. The whole motion likely takes under a minute but I'm sure I have several minutes before this would be a problem. 

lame the baguettes throw in an ice cube or two right onto the steel and cover with the hotel pan push the shelf in and close it up.  

oven goes to 450 from there. 

When I smell bread I pull the cover (hotel pan) and let it brown. 

The hotel pan makes things a whole lot easier and I'm finally consistently seeing ears on my loaves 

 

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