The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

Floydm's picture
Floydm

I baked oodles of quick breads today. Pumpkin bread, scones, popovers, and this weird potato-apple pancake from Country Breads of the World, which I recently got from the library. A good book it seems so far.

They all turned out well. The pancake kinda fell apart because I didn't use enough flour, but it tasted excellent. Want to see?

apple potato pancake

Tomorrow I bake with yeast. In fact, I need to get some sponges going right now.

sally's picture
sally

Fridge got no space, hence can only shape in the morning. Suppose I will have to shape them & wait for them to thaw a while, think have to wait for about 2 hrs, will let you know outcome..

sally's picture
sally

I am thinking of making bagels over the weekend, I would like to know whether I can put the dough into the fridge after the kneading process, then shape the bagels next morning.

Erithid's picture
Erithid

I couldn't sleep tonight, so like any panefile, I decided to bake. I have been reading "Baking With Julia," thanks to the Boston Public Library, and thought, "why not try something difficult?" And thusly I have begun the process of creating Pain de Campagne. Wish me luck!

Chef:
1/2 cup AP Flour (should be whole wheat, but I am out, we'll see if it works anyhow)
3 tbs warm water
1/2 tsp milk
(1/8 tsp cumin, but I don't have any. This is more of an experiment than anything else anyhow, so I am not worrying about it)

Work the dough into a stiff springy doughball. Knead about 5 minutes, leave in a covered bowl for 2 days at room temp.

See you in 2 days with a report and the next part of the recipe! ~Erithid

*Added 1/3 cup water 3/4 cup flour knead for 3 min let sit 18 hours

**Checked on the chef today, and it was horrible. It had become almost yogurt like and foul-smelling. I will inquire on the forums to see what could have gone so wrong. Whatever lessons I learn, I will post or link to here. Ah well, an adventure indeed.

timtune's picture
timtune

Ahh...finally after more than a 2 week wait, it arrived. Peter Reinhart's bread baker's apprentice finally got to my doorstep. Got it from Amazon.
Haven't went thru it thoroughly yet, but it certainly looks great, though i find adhering to some of the recipes difficult at times (as in measures). ;)

timtune's picture
timtune

I just set a starter out last night. Made of raisin water and unbleached all purpose. Hopefully i'll manage to get some loaves outta it this time.. hehe..

This is the 2nd time i'm doing this. Earlier this year, when i knew very little about making bread, my starter looked fermented, but they didn't produce anything or make dough rise... Guess it's just some other bacteria, not wild yeast. I live in a tropical country. Hope it's ideal for wild yeast and not some other nasty microbiological impostors...

Didn't use wholewheat flour. The last time i used wholewheat flour for an overnight poolish, it was fermented till the loaves smelled nasty and tasted bitter. lol

Hmm, how do u know if ur starter is ready to be used and how long b4 u can use it, usually....

Floydm's picture
Floydm

I baked a pumpkin french bread this weekend:

Pumpkin French Bread Makes 2 loaves Poolish: 8 oz. water 8 oz. all-purpose unbleached flour 1/8 teaspoon instant yeast

Final dough:
All of the poolish
16 oz. all-purpose unbleached flour
4 oz. pumpkin puree
4 oz. water
1 teaspoon instant yeast
1 tablespoon brown sugar


At least I think that is right. I'm putting it down from memory, so if something seems drastically off, adjust it!

The standard approach here: the poolish sat out overnight, two rises before shaping, baked at 465 for about 25 minutes in an oven with steam. Take a look at the rustic bread recipe if you want more info.

I did a decent job scoring them:

The pumpkin loaves are on the outside, a rustic bread I baked in the center.

I think if I try it again I'll bump the amount of pumpkin up to 6 ounces. You really can't taste the pumpkin much. But you catch a whiff of it pulling a slice of it out of the toaster.

dstroy's picture
dstroy

Today, I baked a birthday cake for Floyd.

Our son was a great helper.

There's our cake completed.

And served...

And look! My first baking blog entry on your site too!
Happy Birthday to you, Floyd!

Floydm's picture
Floydm

Sunday is my birthday. Sunday is also World Bread Day.

Coincidence? I think not.

After my excessive baking spree last weekend, I had said I wasn't going to bake this weekend. But I may just have to celebrate World Bread Day by putting together a loaf or two.

Floydm's picture
Floydm

"Hello, my name is Floyd, and I am a bread-aholic."

I went crazy this weekend. Kaiser rolls, a french bread, oatmeal raisin cookies, pumpkin bread, ciabatta, a raspberry cheese braid, honey wheat bread. Not to mention that I made a batch of apple butter, specifically for eating on home baked bread.

Next weekend, I've gotta stop. Maybe one or two batches but that is it.

Man, I'm pooped. Recipes for more of these may follow, but for now just a few pictures and comments:

I had some leftover raspberry sauce from Saturday morning waffles that I wanted to use up, so I made this. I used the milk bread dough from the Village Baker. I think Hensberger's milk bread that I used for the braid last time is better. Either that or I overbaked it, because it came out fairly dry.

The buttermilk bread. Haven't tried it yet. It is basically this recipe. Nothing fancy but should be quite good toasted with apple butter.

Hamelman's ciabatta again. I added a little (1/2 teaspoon) extra yeast because I wanted a break from dense homemade bread. It didn't come out quite like ciabatta, but it wasn't bad.

Pages

Subscribe to Recent Blog Entries