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amberartisan's picture
amberartisan

I was impressed when I cut into the loaf!

Like it when my crumb matches that of my "heroes" (chad or phil (PiPs)).

 

SEE: http://www.thefreshloaf.com/node/39474/todays-bake-country-levain

 

 

Sam Fromartz's picture
Sam Fromartz

A number of blogs here have linked to this recipe, which ended up launching my forthcoming book: In Search of a Perfect Loaf. Now, having redesigned my site, the link to this recipe frustratingly doesn't work. So here it is again: Baguette Traditional -- Fromartz Recipe

Here are a couple of posts that refer to it:

XXXII - Baguette Traditional a la Samuel Fromartz....-ish - Lumos's blog

Sam Fromartz's Award-Winning Baguettes - Wally's Blog

More Fromartz's Baguettes - EHanner's blog

 

PetraR's picture
PetraR

I missed the taste of * Laugenbretzel * so much, I found them ONCE in UK, but that was a one off I guess.

Today I found a recipe on youtube https://www.youtube.com/watch?v=HXDaTe8yGP4 and here is my result.

 

Well, they are not the prettiest Pretzel in the World but they are very Yummy.

Next time I try to substitute the yeast for Sourdough starter, it can only add to the flavour.

bakingbadly's picture
bakingbadly

Oh dear... How long have I been away from TFL? 

HA! Trick question. I was always here, browsing and skimming through posts. It's just, I've been mighty busy with my bakery (Siem Reap Bäckerei) and other matters in Cambodia. In fact, my eyes are often bloodshot because I rarely sleep more than a few hours at a time. Really, yesterday I only had a total of 5 hours of shut-eye. The day before that, 6 hours. And so on, and so on.

That's the nature of opening a relatively new business. Thankfully it's getting better and better after each passing day.




Just about every day now I produce and supply German bread rolls to one of the top resorts or boutique hotels in Cambodia. I'd like to mention their name, but I can't. Not without permission. The last time I did that I received a stern warning.

But still... WOOHOO for having such a reputable client!!




In collaboration with Siem Reap BBQ, a catering service and sister company to my bakery, every Sunday we deliver whole beer-in-the-butt chicken roasts, roasted potatoes with homemade chicken gravy, mixed salads, bread rolls. plus weekly specials such as pork ribs and Greek platters.

Now let me tell you one thing that's significant about this.

Most streets in Cambodia are un-named. Most houses in Cambodia are also un-numbered. Consequently, most restaurants and food-related establishments in town do not offer delivery.

So how do we find and deliver to our customers? Descriptive descriptions, of course. We often call our customers---repeatedly---and conversations go something like this:

"I'm at the gas station now. Where do I go next?"

"Keep going straight until you see a blue shed. Then turn right and keep going straight again until you see a tall, white house with a barbed wire fence. My house is near it."

"Uhhh... okay."




I'm also the baker at the Cambodia Catering Company (CCC). The CCC is actually the parent company of Siem Reap BBQ and Bäckerei. We specialize in canteen management for hotels, schools, factories, and other organizations, but we also provide catering services. (That's a no brainer, right?)

With a team of 16 staff members to date, which includes myself, my business partner and his wife, we currently produce 300 staff meals on a daily basis for a major hotel and factory in Siem Reap. Try imagining that amount of food. It's incredible! And the crazy thing is that we're aiming for the production of 1,000 staff meals per day by the end of this year.

Can we do it? Don't know, but we'll work off our butts and try.




One of the things I'm proud about the CCC is that we actively hire disadvantaged women from rural districts in Cambodia. Some of them lack formal education, not having gone to secondary school due to family- and/or financial-related constraints. Even when those constraints are lifted, it's difficult for them to find well paid jobs to support themselves.

They deserve much better. Don't know about you, but I think it's really, really cool that our company is helping to empower these wonderful, hard working women. 




Over the past week or so I've been experimenting with recipes for Greek-style pocketless pita breads. I don't remember how many pitas I went through and discarded, but I kept encountering the same problems. Too much or too little charring and browning. Or too hard and stiff crust. Or too much air in the pita.

I was under pressure. I only had a few days until I had to bake pitas for a Greek themed birthday party for a friend... 

Who knew pitas could be so complicated?




SUCCESS!! I finally created the pita I was aiming for: a bubbly, off-white flatbread, with a soft, tender crumb, and blotches of browning on a delicate crust. 

Anyway, last Sunday for my friend's birthday party, we made fresh Greek-style pitas by yours truly, roasted lamb chops, tzatziki (seasoned yoghurt with chopped vegetables), Greek salad, guvec (tomato sauce rice), and pork souvlaki (grilled marinated meat skewers). 

On that day I passed out from eating so much food... Hey, could you blame me?

--- 

Thanks for reading, if you made it this far. Much appreciated. To all my friends on TFL, keep on baking, keep it up. I have not forgotten you!

Take care all and, as always, jolly bakings!! :)

Zita
Head Baker
Siem Reap Backerei

Kiseger's picture
Kiseger

A Centaur has a man-stomach and a horse-stomach. And of course both want breakfast. So first of all he has porridge and pavenders and kidneys and bacon and omelette and cold ham and toast and marmalade and coffee and beer. And after that he tends to the horse part of himself by grazing for an hour or so and finishing up with a hot mash, some oats, and a bag of sugar. That's why it's such a serious thing to ask a Centaur to stay for the weekend. A very serious thing indeed.     C.S. Lewis.  The Silver Chair

A glorious week of fine warmth in London, all the pubs having duly disgorged their customers into the street and the parks teeming with picnickers and kite flyers.  When we finally get a proper summer here, it is rather marvelous.  My niece had come up to see me on Friday; after wandering around the museums, we came home for tea to try my bread - success!  The Husband disappeared early Saturday morning for his regular training so I had the kitchen to myself.  Having made the Tartine 3 Oat Porridge on Friday morning, I was allowed just one more bread for the weekend.  I am generally gearing up for the multi-sprout, soaker, nuts, seeds and dried fruit breads that DABrownman and CAPhyll have been regaling us with recently.  But just before I go there, I wanted to try Ken Forkish's Field Blend #2 - in part because David Snyder said I'd like it (and in truth, it was high time to do as one was told!!).  This worked well, although I am still not getting the oven spring and bloom I am aiming for, but for fun I opted for the scissor cut grigne.  Up on Sunday morning to bake, go riding and then off to Richmond Park for a picnic with The Husband's tri team.  After an hour of watching three very athletic men trying to put up a small gazebo, the ladies decided to take over and a fiesty duo got it up and standing in 15mins.  The magic of having put up this little haven of shade on a blistering day is that everyone proceeded to sit in the baking sun and put their bikes under the gazebo.  Lots of puce faces by the late afternoon!!  The training team descended on the bread like a pack of Centaurs, stamping their hooves in satisfaction and making odd braying noises.  Lovely bunch, they are.  Fascinating discussions (....!) about how to improve transition times, sports nutrition, how to take fast turns in the rain......argh!!!!   Luckily, I found a like minded "non-sport" type in the crowd of Centaurs and we talked about food instead!!  Time for home, to sit on the patio with another slice of bread with olive oil and parmesan and a glass of La Vougeraie (a magnificent Clos de Vougeot white).  Two breads I loved and will make again.

Forkish "Field Blend #2"

A few changes here:

1.  I am using a starter which is 80% hydration, 60:30:10 BF, WW, Rye.

2.  I added 30g toasted wheat germ, which I included in the autolyse.

3.  I autolysed for an hour.

Otherwise, I did this "by the book".  It was about 24C/75F in my kitchen, the BF took about 4hrs and the final proof was 11hrs in the fridge at ca.6C/43F.  It was definitely just ready the next morning, coated with bran and baked in the DO for 30min at 250C/480F and then lid off for the last 20min.  The crust looks a bit dusty because of the bran, added on a whim.  Judging from the crumb shot, I probably should have degassed slightly more when shaping but the potential flying crust seen here at the top of the loaf didn't show up in the rest of the loaf.

Adding the wheat germ was a good idea, it adds some depth to the flavour.  This had a very mild sour tang, with the rye really coming out - David Snyder was absolutely right (as always), this bread is a keeper.  This was tested with a variety of French cheeses, a Larzac ewe's cheese called L'Estaing, a fresh Italian Caprino goat cheese, a Beaufort from the Savoie region (made from raw cow's milk) which is more subtle than a classic Comte.  All suitably accompanied with a glass of solid burgundy.  This seems like a real "trencher" bread to me, so we're having an English classic of "devilled kidneys on toast" tonight!

 

Tartine 3 "Oat Porridge Bread"

1. I followed his "double" method by fermenting the porridge with some levain and water for 24hrs, then cooking it in its liquids before mixing.  I added the mix after the second fold. 

2. I did not add the almonds or almond oil, I wanted to try this out as a pure "porridge" bread first. 

3. I stupidly forget to add the wheat germ, although I cannot say that this was a real loss - while I'm sure it will have more depth with the WG, it was absolutely delicious without.

4. Because I decided to try a 3hr autolyse, I did not add the leaven until 2 1/2hrs were up, I then added the leaven and left it for a further 30 mins and then added the salt and extra water.  Not sure this made any difference.

5. One note on the porridge overnight soaker: I have read a lot about adding salt to soakers but for the purposes of this "first attempt" at this bread, I followed Heilige Chad's recipe.  I'd welcome thoughts about when it is right/better to add salt to soakers - in this case, it seemed to be just fine without but he adds levain to his soaker so it seems to be a different process from the usual straight scald, but I may be missing a trick here! 

I was expecting lots of porridge lumps in the final bread as it was a sticky mass that went into the dough, but it really does "melt" into the bread.  The BF was ready in about 3.5hrs, after the pre-shape and bench rest, it proofed in a 6C/43F fridge overnight.  Baked in the DO at 260C/500F for 20mins with the lid on, but struggled to get my oven to come down past 250C/480F after that.   It still came out well, a nice bold bake (you can't tell with the oats on the crust, but it is a proper dark brown).  The crumb shot shows that while there were lots of good holes, the rest of the crumb is actually quite dense - I think this may have to do with my technique rather than the recipe?

This is a definite keeper, I will add the WG next time and will probably toast it first.  My niece was over so she had this as her afternoon snack on its own and with butter and cherry jam and I had some with the remains of some St. Felicien cheese.  It came out mild with no sour tang which I think is better to allow the warm oaty taste to stand out, with a mellow mouth feel.  It's also fabulous toasted with sardines and parsley and a little glass of St Joseph white. 

Life isn't all fricasseed frogs and eel pie.  C.S. Lewis.  The Silver Chair

 

 

amberartisan's picture
amberartisan

Today I baked my standard country levain using my typical formula:

  • 85% AP
  • 15% WW
  • 82.5% Water
  • 19% 50%WW-50%AP-60%Water-50%Fresh Inoculant Levain - 4 hours @27C. 
  • 2.25% Salt (Amounts to 2% after figuring in the starter - may try reducing eventually along with .5-1% water)

Autolyze 1 hour. Add Levain (cut up) and Salt, Mix until the levain no longer feels chunky. DDT 27C.

Bulk ferment for 3.5 hours, with 5 folds every 30 minutes. Your time may vary, its been as low as 3 hours and as high as 4.25. 

Preshape round. Bench 30 minutes. The small loaves were scaled to 500g, the large ones to 850g. 

Shape oblong or round. I used the SFBI's method shown in the Type 70 Formula for Oblongs, Chad's book method for rounds.

Retard 12 hours @45F. Bake with steam @480F, until a rich brown color.

Large LevainsLarge levains- Scaled to 850g. Crosshatch Scored Boules and Bâtard with Single Score.

Small LevainsSmall Levains - Scaled to 500g. Scored several different patterns.

Submitted to YeastSpotting.

 

PS I am getting a Washington State Cottage Foods Permit! You can check out my website at amberartisan.us .

CAphyl's picture
CAphyl

I have made this recipe a few times since I first posted it on this site, and I received some great suggestions from TFL bakers.  Steve22802 did two cold fermentations rather than one, and Tanorama added fruit, so I tried a few different twists on this batch of dough, which makes three loaves.  I did three things differently than the recipe (link below) on this bake:  1. I did everything by hand and didn't use my KitchenAid stand mixer; 2. I did two cold proofs, one after the room temperature bulk proof, per the recipe, and a second overnight proof after shaping. 3. I added raisins, dried cranberries, walnuts, cinnamon, nutmeg and a touch of brown sugar to create a breakfast loaf for one of the loaves.

This is such a great dough coming together with all the grains.

Here's the first loaf I baked yesterday, sans any fruit.

It was very tasty, crumb and crust fine, and a bit more tangy with the extra cold proof.

I baked the fruit loaf today (our anniversary!). It tasted quite good, not too sweet at all.

I have frozen the third loaf to bake later.  I do love this recipe (see link below).  Thanks to Steve and Tanorama for their suggestions.  Phyllis

http://www.thefreshloaf.com/node/38489/five-grain-levain-bread

AbeNW11's picture
AbeNW11

 

Step 1: Build enough starter to use in pre-ferment 

Step 2: Pre-ferment...

  • 150g Dark Rye Flour 
  • 100g Rye Starter
  • 200g Water

mix, cover and leave overnight 

Step 3: Main Dough

  • 200g Dark Rye Flour
  • 150g Hot, off the boil, water (boil and allow to cool till hot) 
  • 6g Salt 
  • 200g Sultanas 
  • Pre-ferment

Stir into pre-ferment the sultanas. Sprinkle flour with salt mixed in over the pre-ferment. Pour water on top and mix well. Pat down and sprinkle with flour. Cover for up to two hours. 

Step 4: Bake for 30 minutes

 

Thank you ElPanadero for this recipe and guidance. 

amberartisan's picture
amberartisan

Today I baked a wholewheat Miche. The formula was as follows:

50% hand-bolted hard white whole-wheat flour, 

25% Hard Red Whole Wheat

15% Soft White Whole-Wheat (next time I will use 15% Hard Red and 25% Soft White)

10% AP Flour (I got lazy because I didn't want to mill more flour on my mill!)

105% Water 

16% Fresh Firm Levain (WW with 60% hydration, 50% inoculant) - DDT 27C

2.25% salt

Autolyze 1.5 hour, holding back 5% water.

DDT 24C. Ferment for one hour at room temperature. Retard dough in bulk @7-8C for, in my case, 12 hours. It could have gone to 15 maybe. 17 if I drop the levain to 13 or 14%.

Divide. Preshape 2 hours. Ferment the final dough at 25-26C for 2 to 3 hours (I retarded again for 5 hours.)

Score. Bake at 450F with steam first 20 minutes, then vented at 420 for another 40 minutes. This bread requires a full bake.

 

I am pleased with the results, although not totally. Crumb could have been a bit more open, and flavor a bit sweeter and more robust. Next time I will autolyze for about 4 hours and use more soft wheat. All flour except the hard red will be hand bolted. Wish my wholewheats were like PiPs! Maybe his softer wheats help him out some?

-Walker

 

PS This bread convinced me that wholewheat bread could be quite enjoyable! I could probably do a good job with fully unsifted WW, too. Or use the bran to make "toadies" and add those in after 1 hour of bulk as a soaker!

 

golgi70's picture
golgi70

It's sunny in Northern California and the Farmer's Markets are kicking out all the goodies.  Still sticking to some of my solid formulas that are either set in their way and/or need just little tweaks.  Last week it was a new rendition of Country Bread and I'm very happy with the results.  

This week I went back to a fan favorite Spelt Levain (recipe found here http://www.thefreshloaf.com/node/35667/farmers-market-week-19-spelt-sd-and-volkenbrot-continued)  With the fresh milled grain I've brought the levain down to a total of 15% and all of the Rye makes up 5% of that.  

Also I've been tinkering with 100% Fresh MIlled Whole Wheat with cold final proof and have had excellent results and many including myself are really enjoying the loaf.  

 

 

Country Loaf

------------------------------------------------------------------------------------------------------------------------------------------------------

Two 750g loaves

-----------------------------------------------------------------------------------------------------------------------------------------------------

Stiff Levain:  DDT 78F (4 hours)

32 g    Seed @ 70% hydration

64g     Freshly Milled Whole Spelt

45g    H20

 

Rye Sour:DDT 73F (12-16 hours)

2g    Seed @ 100% Hydration

41g  Whole Rye, Freshly Milled

41g  H20

 

Final Dough:

576g    H20

58g      Whole Spelt Freshly Milled

436g    Bakers Craft (white flour 11.5% protein)

436g    T85 High Extraction Wheat Flour

18g       Sea Salt

---------------------------------------------------------------------------------------------

Total Flour  823 g (17% Spelt, 5% Rye, 25% T85, 53% White) 15% PF 27% Levain

Total H20: 675g 82%

Process:

Autolyse 1 hour hold back 5% H20

Add Levain/Sour with most of held back H20 and combine well.  Add salt with remaining water and mix to a soft dough showing signs of gluten. 

Bulk 2:30 with 3 folds @ 30, 60, and 120 minutes

Divide, preshape, rest 20-30 minutes.  Shape to floured bowls.  Proof at room temp 1 hour and retard 12 hours

Bake 500 steam 15 minutes, vented @ 470 for 20-30 more

----------------------------------------------------------------------------------------------------------------------------------------------------

-----------------------------------------------------------------------------------------------------------------------------------------------------

100% Fresh Wheat with Honey and cold final proof

-----------------------------------------------------------------------------------------------------------------------------------------------------

For 2 750g loaves

---------------------------------------------------------------------------------------------

Levain: 12 hours @ 78F

13g    Seed (70% hydration)

63g    Fresh Milled Wheat

44g    H20

 

Final Dough:  DDT 78F

721g   H20

636g    Freshly Milled Wheat

21g      Honey

16g     Sea Salt

-------------------------------------------------------------------------------------

Total Flour:  707g (100% Hard Red Winter Wheat) 10%PF 17% Levain

Total H20:  771g    (109%)

Process:

Autolyse 2 hours holding back 10% h20

Add Levain with 1/2 of held back h20 and honey

Mix to combine and then add salt and some more water to help incorporate.  Pince and fold until dough shows signs of good gluten development.  

Bulk Ferment 3:00

Fold @ 20,40,60 (from around the dough stretching with wet hands)

Fold @ 2:00 compass fold being gentle to stretch the dough but not tear

Divide using wet hands and preshape into a tight round.  Rest 30 minutes

Shape to a very well floured bowl and retard 12-15 hours

Bake 500 steam for 12 minutes and vented 470 for 30-40 more. 

A full bake is absolutely necessary.  It's actually best to wait a good 12 hour for this one and it has great shelf life. 

 

 

Header photo is the Spelt Levain and here is the crumb

Happy Baking All

 

Josh

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