The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MANNA's picture
MANNA

Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 degree oven using pizza stones placed at specified oven locations. I used top stone first then moved to bottom stone. Allowed about 10 min recovery time before loading another pizza. For fun I did my third pizza with the broiler. Once the oven recovered I turned off the oven and broiler to high. Gave it about 5 min then loaded the pizza on top stone. Did some quick clean-up then checked the pizza and it was starting to burn. Moved it to the lower stone to brown the bottom. Even with the burnt parts it still tasted great.

breadbakingismyhobby's picture
breadbakingismyhobby

I am looking for a new stand mixer.  I currently have a Viking mixer since I did not like the Kitchen Aid mixers.  Any recommendations?  Thanks!

aalexbettler's picture
aalexbettler

hello,

I am after a copy of Le Gout du Pain / The Taste of Bread by R. Calvel to borrow (ideally in French) and am wondering if anyone would be kind enough to lend me a copy? I know it has a lot of value these days, reason why i cannot afford to buy it, but as an artisan baker interested to open my own place (in London UK) this sounds like the book i need to get my hands onto.

I know i have very little chance to get to see a copy, but i thought i d ask :-)

many thanks,

xx alex

PMcCool's picture
PMcCool

I received a new My Weigh KD-8000 scale to replace the Oxo scale that developed some form of digital psychosis recently.  More capacity and an even easier to read display make it a pleasure to use.  It's already received quite a workout just since Christmas.

There are also two new books that are competing for my attention.  One is Ken Forkish's Flour, Water, Salt, Yeast which has been much discussed here.  The other is Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter.  It's sort of but not exactly a lighter version of Shirley Corriher's CookWise, aimed at a younger, techier crowd.  Perhaps I've been acting more engineer-ish than usual lately?  I've gotten about a third of the way into it and am enjoying the author's observations at least as much as the technical information.

The best gift of all is a houseful of kids and grandkids, which is why this post is a short one.  

Paul

PY's picture
PY

Bulk fermented for 5.5 hours (not by choice). Too tangy for my liking but kinda shreddeable n soft. 40g yeast water used.

dmsnyder's picture
dmsnyder

We were invited to some friends annual Boxing Day party. It's always fun. It's a pot luck with wonderful food. There is always live music. This year it was a Celtic string band. I get to visit with friends that, since I retired, I seem to see only once a year, at this party.

I was asked explicitly to bring bread. I brought a large loaf last year, and they never served it. Oh, well. This year, my wife made a delicious shrimp dip, and I baked SJSD demi-baguettes to slice for the dip. I also made a couple small miches using the original SFBI formula.

We put out the baguette slices and dip ourselves, but, as we left at the end of the party, I saw my miche sitting there, still in its bakery bag. As we were saying good night and thanking our hosts, both thanked me profusely for the bread. 

I think I'm catching on.

I hope everyone is having a happy holiday season and Happy Baking!

David

WoodenSpoon's picture
WoodenSpoon

I haven't been posting/reading much on the fresh loaf lately and I haven't been super pleased about it, but due to lots of work around the holiday season and general lazyness my TFL activity has decreased but my bread baking is still at a fever pitch.

Last month or maybe early this month, after a bunch of saving and waffling I finally joined the I have a mill club and I'm super excited about it. After my initial first few attempts and semi passable failuers I'm getting the hang of the fresh flour deal and with the new sifters my lady friend got me for christmas and the Bob's Red Mill factory outlet store a really hard stones throw away I expect I will only delve deeper.

This rascal pictured above was my first real success with fresh flour and it tasted tops. I used an all fresh ground rye levain and an additional 13% fresh ground hard red wheat that I sifted with cheese cloth to 82% extraction (thats what cheese cloth leaves you with) to bring the fresh ground total to 20%. 

Right now I'v got some hard red tempering (a first for me) and I'm building my levain up with plans to bake on monday. This time around I will up the fresh ground percentage to maybe 30% and with my glorious new sifter I will sift the red to 70%.

If yer interested the formula for the above loaf is as follows

  • 37g fresh ground sifted hard winter wheat, 7%
  • 423g BF, 80%
  • 138g whole rye levain, 13% Rye&13%Water
  • 360 warm water, 68%
  • 10g Salt, >2%

1 hour autolyse

lots of slap and flolds

a 5 hour bulk ferment

a four hour proof

and an hour bake @450F with steam provided by lava rocks

 

Happy holidays yall

-John

balmagowry's picture
balmagowry

Merry Christmas, all, and many thanks for the wonderful resource that is TFL.

leslieruf's picture
leslieruf

 

 

Today I used my rye starter (converted from white mother) and decided to make a batard.  Decided to slightly underproof, added extra steam a la dabrownman (pyrex with rolled cloth steaming) in addition to my normal steam pan.  I watched in amazement as it cooked! the steam obviously made the rise much better!!! I have NEVER made a batard this good.  I am over the moon!  and very happy with the crumb.

The half of the bake was same recipe (vermont sourdough with whole wheat -Hamelman) using my white mother starter.  It was slightly slower to proof, baked as the batard and think I have oven spring (at last) as well as more height to the boule.  haven't cut the boule as it has gone in the freezer. 

 

 

 

salma's picture
salma

I have now made this bread about 4 or 5 times.  The first two i replaced some flour with w/w and rye.  The bread came out good but a little dense.  The last two times i almost stayed with the recipe except, added 30g flax, 25g chia and 40g sunflower seeds and about 20g additional water.  Everyone raved about these two bakes, including people who have eaten many of my breads, commenting that this was one of my best.  I plan to bake two more times before the end of the year.  The recipe is quite simple even though it takes a long time to get to the finished product and well worth the time!  

I wish i could do a better job with the pictures.  I cannot even turn them over!  Below are two different attempts.  The first one was baked yesterday.  The second picture, baked three days ago and i forgot to lower the temperature from 500d covered, so it baked also at 500d uncovered and therefore it charred but was still great inside.

 

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