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Mini Oven's picture
Mini Oven

Inspired from a more basic recipe posted from Kaydens,  Einkorn bread with 47% starter and 1200g total weight with 62% hydration.   I've added a Tangzhong, toasted and cooked whole grain, and upped the hydration a wee bit adding a trace amount of fat. So a little bit closer to 1350g dough.

 

Toasted Einkorn 100% Einkorn Bread with Tangzhong:

Levain:  

  • 30g einkorn starter
  • 130g water
  • 120g einkorn flour              280g total

or

  • 90g einkorn starter
  • 100g water
  • 90g einkorn flour               280g total   

I'm doing a faster build starting with 90g of active starter instead of 30g. When bubbly and smelling ripe and yeasty, the plan is to mix up the dough, wait an hour and chill overnight.  Make Tangzhong and toast berries while waiting on the Levain. Covered the cooling tangzhong with the drained berries to prevent a "skin" forming on the surface.

Tangzhong:

  • 30g einkorn flour 
  • 150g water            

Mix up in Microwave dish and allow to fully hydrate 30 minutes before zapping at high on 30 sec intervals until thickened.  Weigh dish and flour soup before and after heating to replace any missing water lost in the heating process.  Allow to cool.

Toasted Einkorn:

  • 50g whole einkorn berries      
  • 1 tablespoon butter or oil for frying
  • 30g finely chopped onion, or soaked dried onion, (optional, thought about it but haven't tried it yet)
  • about 220g or one cup of water  (berries will absorb their own weight in water so anything over 50g should work)

Wash einkorn berries in sieve under cold water and drain.  Heat up butter in small sauce pan and add berries (and onions) Medium high heat stirring constantly until berries start to pop and onions glassy.  Pour in a glass of water and bring to boil, stir and simmer 5 minutes, cover and turn off heat to swell the berries for the next 10  minutes.  Eventually drain and save liquid to use for dough water.

Dough:

  • 280g Levain
  • 180g Tangzhong 
  • 100g swollen soft cooked whole berries
  • 216g drained berry water + water
  • 14g salt
  • 570g Einkorn flour                                                                    

Total dough weight:  1350g    

Added in the order above and stirring to blend the salt into the "liquids."  Flour added on top and used electric mixer 5 minutes with dough hooks medium speed.  Cover and chill overnight 10 to 12 hrs at 15°C (59°F)   

Return dough to mixer and using dough hooks, mix medium speed for a minute.  (I added one Tablespoon of water to dough during this time, I thought my dough too dry.)

Spoon into a very well floured banneton  throwing more flour around the edges and across the top.  Cover with a folded dry cloth and allow to almost double.  (Another option is to butter a bread pan and dust with nut flour.  Spoon in the dough and smooth the surface with a wet spoon or scraper into a nice rounded form.  Dust the top with nut meats.)

Release dough from banneton first with a rolling motion, cover with parchment and peel  and then cautiously flip over and slowly raise the banneton.  Score a large shallow x across the top. 

Bake in a  oven 230°C with steam 1 to 1.2 hours.  Turn down the heat to 200° at 30 min. to prevent burning and finish the one hour bake.   Baked to 100°C inside temp or 212°F.

(If you use a bread pan or form,  cover with a double layer of aluminium foil shaped first over the bottom of the form.  Remove, turn upright, mist the inside with water and crimp onto the bread pan.   Bake 230°C for 50 minutes then remove foil and lower heat to 200°C to brown top of loaf.  About  10 to 15 more minutes.)

 

alfanso's picture
alfanso

 We returned home from a summer of quasi-gluttony downing pint after pint of heavy but oh-so-tasty ales and enjoying virtually every dinner out at old favorite restaurants as well as newer in our old city of Portland.  Only to immediately make a U-turn out of here when the specter of hurricane Maria bore down on Puerto Rico and the Virgin Islands and was barreling straight for us.  Upon return once more, I looked forward to reviving my sleepy levain and start baking again.  Which I did for a very short while.  Because soon after the 2nd return home we were getting ready to head back to the NY area again, for a friend’s wedding.  And so I needed to reach deep into the closet and try on some suitable clothes - meaning the jackets and slacks that now never see daylight with few exceptions.

Now, I’ve spent my 67 years being pretty fit, and at this stage I intend to keep it that way for as long as possible.  And while in our old Portland haunts we visited the gym 4-5 times every week, so our very long-term exercise program was still functioning as projected.  Fortunately, all digits are still attached where they were meant to be attached, and my outer extremities are still adducting, abducting and rotating as designed.  Save for numerous small (and not so small) accumulated injuries in the course of a lifetime, of which the ledger forever grows, albeit slowly.

It was during the runway modeling phase, in preparation for the trip north, to see which pants would fit and not fit so well, that I made the distinct and unpleasant discover that the summer's food and drink had indeed caught up with me.  Just above the belt-line was a small but unwelcome band of extra, to be kind to myself I’ll call it - skin.  An “ouch” to my psyche.

Wasting nary a minute I immediately declared myself to be on a diet.  No snacking, no midnight soirées with milk and cookies, smaller and greener meals, no pizza, no beer or ales, and gasp! no bread.  Drat!

Okay, so that was a few weeks ago and the change in diet has certainly welcomed in an ever-so-slightly more trimmed me.  However, my world seems empty without days of levain builds, mixes, shaping and baking.  My routine of life as I knew it has temporarily ground to a halt.  Well, life as I knew it for the 4 plus years since I decided to bake here.  There’s a hole in my unscheduled weekly schedule.  Yes, planned for by dint of this most unwelcome post-consumption, to be kind to myself I’ll call it - growth.  Oh, I cheat just a little around the edges, but my will power to stay away from the “bad stuff” for the time being has been fairly resolute.

And when the time comes for me to start up again I know exactly what the first order of business will be.  I’ve never made the FWSY Field Blend #1.  Can’t say why, just is.  And there is this bag of white rye long sitting lonely and unloved in my pantry for quite some time just waiting to be showcased in some bread or other.

But until that now unkown future date, my only bake of October was this Sesame Semolina.  The batard was dropped off for David, owner of Laurenzo’s Italian Market, where I buy my semola rimacinata, and whose market I showcased here about a year ago.  Two gros baguettes accompanied this bake as well.  One was delivered to a new friend who we were meeting for a day of dining and fun.  The other was destined to make an express pass into my own gullet.  It was halfway through dining on this lovely bread when the above documented incident took place.  And therefore my forsworn diet prompted me to place the remaining half into deep freeze until a future date.

Oh cruel world...

 

Danni3ll3's picture
Danni3ll3

Thanks to everyone's input, my second shot at this bake turned out much better. I might have underproofed the loaves a bit but at least, I got decent if not great oven spring. Here is the changed recipe:

1. Toast 100 g of buckwheat groats. Cover with hot water and let soak for an hour. Drain. Add 50 g of yogurt. 

2. Autolyse the above with 650 unbleached flour, 50 g of freshly milled buckwheat flour, 252 g of freshly milled Selkirk wheat, 50 g fresh ground flax seeds, 70 g of diced dried apples, 75 g of diced dried organic apricots, and 625 g of water. In the end, I think I could have added another 25 g of water but I was very conservative due to my previous disaster.

3. After a couple of hours, I added 266 g of 84% hydration 4-stage levain and 22 g of salt as well as 30 g of water. The dough felt much better. I did add a bit more water with my hand as I was pinching and folding.

4. I did four sets of folds about 30 minutes apart and then let rise until double.

5. Once doubled, I divided it into portions of 795 g and did a pre-shape. I let rest 15 minutes, did a final shape and put into the bannetons. The dough was easy to handle and didn't stick at all. My usual work surface is out for repairs/replacement so I used my granite counter. I must say that I almost preferred shaping on the granite rather than the maple butcher block island. 

6. The dough was placed into the fridge to proof. 10 hours later, I took it out of the fridge and noted that it could have risen a bit more but due to tight timelines, they went into the oven anyhow. 

7. I baked as usual in Dutch ovens... 25 minutes at 450 F and 25 minutes at 425 F. The second batch had about a half hour out of the fridge and ended up looking a bit better. What I  mean by that is that the crevasses on the second batch weren't as deep.

I will get a crumb shot when I cut into the loaf.

Lazy Loafer's picture
Lazy Loafer

This is one of those bakes that sort of comes together by accident. I had soaked some rye grains a while back, planning on using them in a pumpernickel, but it turned out I had soaked too much grain, so I drained the remainder and let them sit for a day. They sprouted (as they do), and I stuck the bowl in the fridge, planning on 'doing something' with them later. By the time I remembered to pull the bowl out a couple of days later they had mostly malted (i.e. they had a tangle of little rootlets along with the tiny sprouts). I could have toasted them and made some red rye malt, but instead I decided to try something I'd been thinking of for a while - fermenting them. I soaked them in about half kombucha and half water, then covered (to keep out the pesky fruit flies) and let them sit at room temperature again for a day or two, then cooked them for around 20 minutes. They ended up tender and very, very fragrant!

The other thing I wanted to try was to make a formula for a poolish bread that could be made in one day. That meant pre-fermenting a fairly high percentage of the flour in a poolish for a shorter period of time. I used a blend of bread flour, whole wheat and whole rye flour, and threw in some raisins (and a bit of spices) just because I felt like it.

The dough was really beautiful, coming together quickly and developing very nice gluten and structure.

After about three stretch & folds on a wet counter, I put it into an oiled container to ferment.

It only took about an hour to nearly double, with a lovely dome. It was pillowy and soft.

After a pre-shape and short rest, I popped it into the bannetons. It proofed quite quickly, taking me by surprise, and the oven wasn't quite ready so I think it over-proofed just a touch.

There wasn't a lot of oven spring but it was still decent, holding its shape well and expanding somewhat.

And the crumb is very nice! Creamy and moist, and very tasty for a fairly quick bread. The grains almost disappeared into the dough which isn't too surprising considering all the soaking, sprouting, fermenting and cooking they went through! I'm glad I put the raisins in; they're a nice touch. :)

I don't think I'll make quite this same bread again, what with all that work for the grains, but I will probably make it again with a different cooked (and possibly fermented) grain porridge.

hyojongyi's picture
hyojongyi

First of all, if I write the wrong sentence, understand me. I can not writen English perfectly. I am not a professional or amateur baker. I just love bread person . And I like natural fermented bread. So, I make a natural fermentation starter.This time I will try an apple natural fermentation starter. Today that I have used the apple for the first time.And I am waiting now.

isand66's picture
isand66

This is the first bake after using fresh milled flour from my new toy, the Mockmill 200.  My wife was nice enough to buy this for me as a present and I couldn't be happier.  I have the Kitchenaid mixer attachment Mockmill but this new stand-alone version is so much quicker it's well worth the investment.

I decided to use a mixture of whole wheat and rye both freshly milled and sifted with my #40 sifter.  I re-milled the sifted out bits once more and sifted one more time and ended up with only a small amount of discard which can also be used to add into your levain for added flavor.  The fresh flours were mixed with a small amount of KAF French style flour and some ricotta cheese and grilled left-over onions.

This one came out great and my taste testers at work devoured the loaf I brought them in record time.  The combination of the whole wheat and rye with the onions really made a great sandwich and/or grilled bread or just plain old toast.

Formula

Download the BreadStorm File Here.

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.

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

 Main Dough Procedure

Mix the flours and 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 at least one hour.  Next add the salt, starter (cut into about 7-8 pieces), and ricotta and mix on low for 5 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 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

man_who_eats_bread's picture
man_who_eats_bread

Edit: embedding photos from Google didn't work, so here's a link to a gallery on imgur: https://imgur.com/a/xmVyw

Of course, if you're reading this is you're probably only after the money shot, so here it is:

I'm (essentially) following the Tartine recipe for whole wheat:

  • 200g mature starter
    • Mine's 20% rye, 80% AP, 80% H2O
    • For this batch, I had just fed it a few hours before using, but it was bubbly.
  • 800 Water (~80F)
  • 700g WW (King Arthur)
  • 300g White bread flour (also King Arthur)
  • 20g salt (which I forgot to add until the second fold!)

I mixed the ingredients in order, mixing by hand in my 6qt tub. Every ~30 minutes I folded the dough over. I want to say I did this 4 times, but it was way more than 5 minutes ago, so I can't remember.

After that, I moved it into the fridge over night.

This morning I pulled it out, and it had maybe tripled in volume (I need to work on my documentation!). I divided it in two, let it bench rest for ~30 minutes. (I'm still not really sure what the point of that is, but I wanted to stick to the original instructions mostly faithfully). Then I shaped the loaves and put in bowls to proof. The first I put on ungreased parchment paper which convinced me to grease the parchment paper for the second one.

I'm going to say I proofed for about 2.5-3 hours. I tried the finger dent test with a wet finger. It held the shape but sprang back (probably took about a minute to spring back). 

The dough smells great (nice and sour!). Lots of CO2 formation, including some big blistery bubbles near the surface... We'll see how those do.

As I write this, they're in the oven at 500F with the Dutch ovens (after ~40 min. pre-heat).

25 minutes baking with the lids on... the color is great, but I didn't do a good job with the scoring! Not as much oven spring as I'd hoped. I've set the timer for 15 minutes. 

PHOTO

Pulled them out after 11 minutes based on the smell. 

Here they are:

PHOTO

Sort of dark, but I'm happy with it. 

PHOTO

You can see some of the surface bubbles. Here's a close up of that bubble closest to the camera:

PHOTO

It's hard to communicate with photos, but here's a close up of peeling the (ungreased) parchment paper off the loaf on the right:

PHOTO

I'm not patient enough to wait for them to fully cool, so I cut open the less oven-sprung loaf. Here's the crumb shot:

PHOTO

This is a tasty loaf! I don't have a great vocabulary for talking about flavor... but it is delicious! Is this what people mean when they say something tastes nutty? The crust is nice and thick and crisp. The innards are chewy and nicely moist. 

Lessons:

  • Scoring matters! I should probably replace the razor blade I've been using, and maybe I should also spray it with oil.
  • At 500F, this bread cooks pretty quickly. Next time I'll try 20 minutes with the lid and 15 without.
  • Spraying the parchment paper makes a big difference!
Oceanblue's picture
Oceanblue

Ingredients:

800g bread flour, 200g organic sprouted spelt flour
674g cool water mix with 1 Tbsp apple cider vin 
300 g 100% hydration active San Francisco sourdough starter 
1 Tbsp diastatic malt powder 
15g salt
100g pate fermentee 

Method

1) Feed starter: mix 100g levain with 100g water and 100g bread flour for 4.5 hours. 

2) At the same mix flour, dry malt, and water in a food safe container, autolyse for 4.5 hours.

3) Add starter,  salt, and pate fermentee to the flour + water mixture. Pinch and squeeze until well combined.

4) Stretch-and-fold every 30 minutes for 2 hours. 

5) Allow the dough to rest at room temperature for 1 hour until it increased about 20% in size, then transfer to refrigerator for 14hour

6) Remove the container from the refrigerator. Gentally degas the dough and cut it into two equal parts.  Evenly divide one part to two pieces again.

8) Preshape: Gently fold each piece into a boule and allow to rest for 15min, add dry food (cranberry or grape) while foldin.

9) Shape: shape again into boule and proof in a banneton seam-side up for 2 hours. 

10) Transfer refregarator for 1 hour. Warm up the oven to 480 degrees F at the same time.

11) Score and bake the loaves at 480degrees F for 20 minutes with steam on a baking steel, then 10-15 minutes without steam at 420 degree F.

 

1. Preferment: 混合高筋面粉,spelt面粉和dry malt, 加入水和苹果醋混合物,室温放置4.5小时(1:15pm-5:46pm)。
2. 同时培养starter:100克 (add 100/100水/面)4.5 小时。

Bulk rising: 17小时(3小时 室温,14小时冰箱retard)
3. 混合preferment面团和starter,盐。
4. 2小时内 SF 4次,间隔半小时 (7:30pm),休息一个小时后(8:30pm)入冰箱14小时到第二天10:30am.
5. Preshape: 转移工作团上,分成两个面团。其中一个面团再一分为二,折成圆形,放置15分钟 (11:00am)。
6. Shape/final proofing:室温2个小时 (1:10pm), 入冰箱一个小时。烤前有一个在室温放了半个小时,不影响烤的效果。
7. 烤:直接放在baking steel上烤,前20分钟450F盖盖。没有steam。后10分钟420F。

 

 

PalwithnoovenP's picture
PalwithnoovenP

Hello TFLers! I missed you all along with baking and posting here. I realized that teaching is also one of my passions and I want to teach formally so I decided to study again. Yes, I am studying now to have units in education to be able to take the licensure exam and hopefully pass it so I can teach in a local high school. What's better than having a "job" where you can combine two or more of your passions; I might just teach cooking or even baking.

Just a short post, I'm in the middle of test construction and I just really want to hear from you again.

These were baked in July for a friend. She is the one who informed me about the registration for those who want to continue studying to pursue education. We took the entrance exam and we fortunately passed. She celebrated her birthday last July so as a sign of gratitude and to celebrate her birthday and our friendship; I baked these cakes for her.

Pineapple cakes are one of the most popular Taiwanese pastries; it is almost imperative to bring a box back home if you've been to Taiwan. Though called cakes, they are more akin to a tart or a cookie. What they are is a tangy pineapple filling wrapped in a crumbly shortbread-like crust. Their baking process is also unique; although baked in the oven, each cake is flipped halfway through the bake which I think is perfect to replicate in my clay pot to get even browning and crispness.

May to July is the best time here for pineapples. They're firm and crispy, juicy and sweet and tangy. We luckily found some freshly harvested excellent quality ones in a roadside stall near our house. We immediately bought nine! They come around at $2.00 for three pieces, so cheap! What's not to love?



What better way to make the pineapple filling than with 100% fresh pineapple. Canned pineapple will also work if pineapple is not in season but as I said I have the best thing in my hands. I want a filling with some texture so I approximated the size of canned crushed pineapple instead of blending it into a complete smooth puree like some recipes do. I went old school here, instead of chopping into segments and dicing it; I held the pineapple by its "stem" and made vertical cuts around, then a series of perpendicular cuts then finally, shaved the cuts with a downward slicing motion; what you will be left with is the core.It's much easier and faster but this is a messy job because the pineapples were so juicy! You have to put a container underneath your hands to catch every bit of flesh and juice. 

This is the core of the pineapple. A very nice crispy and fibrous snack to munch on. Doesn't it look like a Popsicle or an Ice lolly?



Et voilà ! Home-crushed pineapple! To make the filling, I sweetened it to my liking and added a few squeezes of lime juice. This was slowly reduced until very thick  and firm that it can hold its shape.



The dough is like a shortbread. The only difference is the addition of the egg and milk powder perhaps for more liquid to accommodate an added dry ingredient. Believe me, the dough smells like ice cream! I think it's a little too crumbly and dry due to lack of accurate measurements.



Here is the cooled pineapple jam/filling divided into six balls. It looks very different from the fresh pineapple. It has a very intense pineapple flavour; 2/3 of each ball would have been a better ratio for the cakes to taste perfect.



The dough was divided into six balls as well and each was filled with one pineapple ball. it was a little difficult to seal because the dough kept cracking because it's a little dry but I still managed to seal them. They were the pressed into my mini llaneras just like real pineapple cakes getting pressed into their square molds. The pineapple filling was so dark, you can see it through the dough.



 



They were baked in my clay pot for 15 minutes, flipped then baked again for 10 minutes with live fire for the whole baking time. Due to the uneven heat of the pot some of them were pale but the golden brown ones have the prefect hue. If you are wondering why there are only five of them in the "baked" photo, that is because there is a swift pair of hands that grabbed one immediately after they came out of the pot.







The rich, crisp, crumbly, buttery, milky shortbread was complemented really well by the equally rich but bright, sweet and tangy fragrant pineapple filling. A really delicious special treat fit for a special person in my life. I wrapped three of them beautifully; each in parchment paper along with a ribbon and a note for my friend. No photos because I did that right before going to school. She really loved them and it's a special feeling when you cheer someone up through your little efforts. Food really touches lives and it's great too that we both love to eat.

See you all next time. I still need to finish my test! :)






Flour.ish.en's picture
Flour.ish.en

The credit goes to dmsnyder (http://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways), who bakes and writes extensively on the San Joaquin sourdough bread. When you think your bread baking can't progress much, you can always count on getting fresh ideas and inspirations from other Freshloafers. Among all the sourdough breads I've made, the San Joaquin takes it to the next level. The crumb is more open and the crust is more delicate and light. I can't be happier when these loaves hit the oven with remarkable oven springs. Thanks, dmsnyder for your recent detailed post in September.

They are the same hands doing the mixing, kneading and shaping; it's the methodology of the San Joaquin sourdough that has made it the real standout. The San Joaquin comes with an exceptional pedigree: it originates from the Anis Bouabsa's baguettes which won the prize for the best baguette in Paris in 2008.

Specifically, it's the long cold fermentation before dividing that makes all the difference.

The key is the long bulk fermentation after four series of stretch-and-fold in the initial 2-1/2 hours. The bucket of  dough went straight into the fridge for 18-24 hours, without dividing and shaping. The dough becomes pillowy and very stretchable. I took special care in shaping the dough in rounds. You have to because the dough feels so delicate. I use Dutch ovens as my steaming apparatus. They are mostly round in shape. Therefore, I shaped the loaves in rounds rather than in batards.

Now the crumb structure is more open, the next hurdle is to get it completely open throughout the loaf. I guess, I need more practice!

Welcome any suggestions how I can get the crumb structure to be open from one end to the other? Again I'm turning to fellow Freshloafers for their comments!

https://www.everopensauce.com/san-joaquin-sourdough-bread/

 

 

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