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bastet469's picture
bastet469

Had some trouble with my camera so I couldn't access the pics til today. Sry :(

So here's what happened on Day 4:

All the raisins collected on the top. I'm starting to see signs of the raisins breaking down. Their edges are ragged and there's sediment collecting at the bottom of the jar.

After shaking, the raisins dispersed throughout the jar. It took over an hour for the to re-collect at the top.

The lid made a popping sound when I opened it and there were more bubbles floating on the water's surface.

It still smells like raisins. No smell of fermentation yet. 

 Note: Took a suggestion of a TFL member and added a tablespoon of sugar to the water. She said her recipe said to add sugar or honey on Day 3 to feed the yeast.

 When I opened the jar for it's daily aeration, I poured some of the water into a glass and added the sugar. I stirred until dissolved and poured it back into the jar. Afterwards, I shook it as usual.

See you on Day 5! :)

 -wendy

FrugalBaker's picture
FrugalBaker

It's been close to 3 months since my last post and I hope all TFLoafers are doing fine. While the sales of my baking business have improved a fair bit....and as the saying goes....you win some...you lose some. 

Am sure you'll be puzzled on the title of my post today. Who is Alice? Alice....as much as I would like to call her my mother-in-law but she is not. She is just a long time partner of my father-in-law. And if I'd would want to be formal about it....she is not even considered a relative but she has a very special spot in my heart. Of late, I have been searching for some whole grain to sprout or malt but living in Asia....to have those stuff is impossible. I search high and low and still to no avail. Finally, I found a shop....which is located on the other side of the town, selling some malted grain flour. Just like a kid in a candy store, I bought what I could and was ready for my next adventure/experiment. And just when I was done with making this bread, I received a phone call from across the continent that Alice has passed on Thursday. I could stop thinking about her ever since, never baked a bread for her either and hence I think dedicating this bread to her would be the least I can do. This bread is very much like her (not that she's dark), she's petite and looked unassuming but if you get to know her better....she is one of a kind, like an unpolished gemstone! I hope she is in a better place now. R.I.P.!

Anyhow I bought a total of 4 types of flour that day and I guess I'd be busy in the kitchen once again but am not complaining at all. Hope I'll churn out some good loaves and keep posting.

 

Malted Grain Sourdough                                          Crumb Shot                                                   

 

                   

 

as compared to the usual sourdough made with unbleached bread flour :

 

 

                                                       

 

Although one might say they do not notice a stark difference between the two breads but I can assure you that the flavour profile is almost worlds apart. A must-have bread for the hardcore bread enthusiast in my opinion!

 

Comments and suggestions are all welcome here. 

 

Happy Baking, 

Sandy

       

 

 

 

bastet469's picture
bastet469

Hey, 

Sorry for not posting yesterday. My back went out, as it often does, so I spent the day in bed. The raisins swelled with water a few hours into Day 1 and remained at the bottom of the jar. There was no change on Day 2.

Day 3

The swollen raisins (see above) are starting to separate from each other. Opened the jar and there's no change in the smell. Just smells like raisins. There were a few floaters and bubbles though. (below)

Drew the numbers with an app. How cool is that? SCIENCE!! :)

 See you tomorrow!

-wendy

HokeyPokey's picture
HokeyPokey

I am celebrating St Patric's Day with a beer bread - not Guinness, but close enough

Its a slow prove bread with a lot of oven spring - hoping the taste is great too - will slice it open tonight

Full recipe on my blog here - http://messybaker.blogspot.co.uk/2016/03/pale-ale-sourdough.html 

 

victoriamc's picture
victoriamc

Adding whole grunkorn grains (the unripe version of spelt) to a simple whole spelt sandwich loaf makes for a very interestingly flavoured bread. 

Although this bread is delicious I do need to work on the crumb a little, its not quite up to TFLers standards, but never the less an enjoyabe and healthy loaf.

see www.mybreadandbrot.com for details.  

Anne-Marie B's picture
Anne-Marie B

Simple sourdough with a little spelt.  Happens when you run a little short on the whole wheat flour. Nice loaf though.

 

 

 

 

JennyBakesBread's picture
JennyBakesBread

My usual starter lives on the counter top and is fed every morning a 1:2:2:4 ratio of starter, bread flour, whole wheat flour and water. The temperature in the kitchen is a stubborn 66-70F in the daytime and dips quite a bit at night so the starter lives on one feed a day for most of the week with 2 feeds per day in the run up to bake day. I've been managing my starter like this for about a year (with additional feeding in hot weather), it leavens bread just fine so I've had no reason to complain.

Just for fun, I took a few days to gradually convert a bit of this starter into a rye starter (as I'd read somewhere here that wheat starter can need time to adjust to being fed rye flour). After a single feeding this appeared to have been way too pessimistic. The starter loves eating wholemeal rye! Seriously, it was climbing out of the bowl trying to find more… The starter fed with rye was making its wheat cousin look slow and cumbersome by bubbling ferociously after 4 hours. This has lead me to wonder whether it would a good idea to keep a rye starter instead of wheat.

IngredientLeaven (weight)Final mix (weight)Baker's percentage (Total)
Wholemeal Rye flour150g100g21.7%
Wholemeal Wheat flour 200g17.3%
White bread flour 700g61%
Water150g700g74%
Sprouted rye grains 360g31%
Salt 25g2.2%
Honey 50g4.3%
Butter (melted) 40g3.5%
  1. (Day 1) Mix leaven ingredients with 25g rye starter and leave at room temperature for approx 12 hours.
  2. (Day 2) Mix all flours and water, cover and leave for a 40 minute autolyse.
  3. Add 300g of rye leaven and mix well until combined, leave for 30 minutes.
  4. Add salt and fold the dough until combined and leave for 30 minutes.
  5. Add remaining ingredients and fold into dough. Fold the dough 2-4 times every 30 minutes for an additional 2 hours.
  6. Total bulk fermentation should be about 4.5 hours at 68-70F.
  7. Shape the dough gently into boules and retard in the fridge.
  8. After 4 hours the loaves were ready to bake as the dough was expanding out of the banettons!
  9. Bake in preheated dutch oven, 20 minutes covered at 250C, 10 minutes covered at 200C and 20minutes uncovered at 200C.
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These loaves darkened a lot more quickly than usual once the lid of the dutch oven was removed due to the added honey. Perhaps next time I would consider reducing the oven temperature a little further.

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This bread is a bit like a posh version of mighty white a bread I was obsessed with as a child (in my opinion that's a good thing!). I've also been baking some oat porridge bread but the results are acceptable but not great so far. Some of the results are documented here: http://jennybakesbread.blogspot.com/2016/03/scoring-experiments-whole-oat-porridge.html Happy Baking!

dabrownman's picture
dabrownman

We haven’t made any pizza for a while around her for some reason.  It isn’t like we don’t like pizza but it is pretty messy when it comes right down to it – at least it is when Lucy and I make it at any rate!  Flour, semolina, corn meal everywhere, frying the Sausage, chopping all the toppings…..Yep I’m guilty and Lucy looks guilty.

This pizza was different than our normal in may ways.  First the dough was a plain KA bread flour, water, salt and instant yeast made as a polish the night before.  No rosemary, garlic and sun dried tomato in the dough either.

It rose well in the fridge after 48 hours and when gently deflated made 2 pizza crusts that rose 3 hours on the counter in the bowl before forming.

Instead of retarding the dough for 12 hours we retarded it for 48 hours.  Instead of coating the formed pes in Mojo de Ajo before the sauce goes on ( a mistake in hindsight), we just sprinkled some dried garlic on it and no sauce either.  We put a thin layer of Monterrey jack cheese down first and no mozzarella to be found anywhere either.

The highly secret green crocodile Teflon coated, mini pizza roller.  Once you stretch out the dough and make the rim, this baby works great to get the middle paper thin without messing with the rim  but watch tyour fingers:-).

Instead of sauce we put some thin slices of salted and peppered of Roma tomato on top of the cheese.  No caramelized onions this time - just sliced red and green ones.  The normal sliced red and Poblano peppers, cremini and button mushrooms, thin pepperoni, grilled chicken and hot Italian sausage were still there.

The grated cheese on top were a bit different too.  Instead of Parmesan and Romano, we had a salty, sharp, hard, grating, goats milk cheese from Greece.   For the finishing touch after baking instead of just fresh Thai basil and arugula we had Thai Basil and dandelion instead.

The polish was 100 g of 100% hydration KA bread flour and water with a pinch of yeast that was left on the counter for 8 hours before mixing in 300 more g of KA bread flour and 200 g of water with 8 g of salt.  After developing the gluten with slap and folds we let the dough rest for an hour, folded it and then placed it in the fridge in a plastic covered, oiled bowl for 2 days.

This dough was not as extensible as an AP one, out favorite, but it also too manhandling better and was stronger so it didn’t tear either.  I liked it for stretching.  My wife didn’t like the taste of this dough and thought it was chewy. She is always right of course.  Compared to our favorite, flavored dough, this one is pretty boring and it is chewier than our usual AP dough and it didn’t get as crisp too – but I think that was due to the new oven and not getting the stone hot enough long enough first.

Without our usual zippy, zesty sauce, this pizza wasn’t as ‘hot’ or spicy.  I fixed mine with some red chili flakes on top – no problem.  I liked the pizza a lot and it was very good the next day when toasted for 5 minutes in the toaster mini oven.  Not having to cook so much stuff and not making a sauce sure makes the process much easier and time consuming…… but not that much cleaner!

And a different kind of pie - a strawberry, blueberry, banana and ginger galette.  Yum!

 

 

 

zachyahoo's picture
zachyahoo

These are two Tartine-style country loaves. 

Used the same formula as I have before, found here http://www.theperfectloaf.com/best-sourdough-recipe/

Only thing I changed was using the entire levain instead of saving some for the starter. I'm pleased with my results, but I want to get a more sour flavor – which I realize isn't the point of this kind of recipe! I'll be looking into a more stiff levain in the future

isand66's picture
isand66

I just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

This may not be the prettiest bread I have baked since I over-proofed it slightly and it spread out when it was time to bake, but it sure tastes terrific. I guess if you don't like nuts this would not be to your liking but if you do, give this one a try.

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Formula

Barley Walnut Pecan Sourdough (%)

Barley Walnut Pecan Sourdough (weights)

Download the BreadStorm File Here.

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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 usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and  the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 6 minutes.  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 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 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.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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