The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

  • Pin It
maojn's picture
maojn

 

I finally got a hold of the T65 flour. 75% hydration.

 

PetraR's picture
PetraR

 

 

To me it was new to do the finall rise of the bread in the fridge, I usualy do it the other way round, I knead the dough

and put it in the fridge for 12 - 18 hours and then shape the cold dough and put it in the baneton, proof and bake.

This time I shaped the bread after 12  hours bulk fermenting at room temperature and then let the bread rise for baking in the fridge.

It was so much easier to score the loaf for starters.

30 minutes  before I pulled the banneton out of the fridge I pre heated my oven  * in which I had my Dutch Oven *  to

250 C and put the cold shaped bread on parchment paper, scored it, put it in the hot dutch oven and baked.

It worked well.

This is just a simple recipe, nothing special but always yummy.

I changed the recipe slightly by using only 400g wheat flour and 200g  wholewheat flour, usually I use 500g Wheat flour and 200g Whole wheat flour.

200 g mature 50% hydration wheat Starter

400g wheat flour

200g whole wheat flour

300g warm water

   10g salt

     2 Tbsp vegetable oil * I did not have olive oil in the house *

Mix all up, knead until soft , smooth and elastic dough  , bulk ferment for 12 hours, shape the loaf, put it in the banneton, cover with floured kitchentowel and plastic bag, put in the fridge for finall rise and bake straight from the fridge after 12 hours * Over night *.

YUMMY

 

WoodenSpoon's picture
WoodenSpoon

Over my last few days off (and the few days proceeding) I made this rye bread. The name means Cherry Rye Bread, I liked how it sounded and it accurately describes the bread so bam! Kirschroggenbrot is born. I started out a few days before starting the bread by sprouting a little more then 1000g of rye berries. This is the second time I'v sprouted anything and I'm pretty pleased by how straight forward and apparently foolproof it is.

Once the berries were sprouted I took half of them and dried them for around 4 hours at 105F in a dehydrator, and the other half I put in a jar in the fridge 

Once the berries where dried I ground them very coarsely and got to work on the levain builds.

Build one: 10g coarse rye, 10g water, 10g rye chef

Build two: 30g coarse rye, 30g water, 30g (all of previous culture)

Build three: 110g coarse rye, 110g water, 90g (all of previous culture) 

 

Once the culture builds were good and finished I started on the final recipe,

500g super coarse, sprouted rye flour. (77%)

300g coarse rye levain. (23% rye, 23% water)

600g sprouted rye berries. (92%)

233g dried cherries. (36%)

293g german black beer. (45%)

142g water. (22%)

16g salt. (2.5)

First I mixed the flour, beer and water and let it sit for 25 minutes. then I added the berries, cherries, levain and salt. Mixed with my hands briefly and packed right into my 9x4x4 pullman pan. 

4 hours later I put the pan with the top on into a 450F oven and baked for 30 minutes

30 minutes later I turned the oven down to 420 and baked for 30 minutes

30 minutes later I turned the oven down to 375 and again baked for thirty minutes

half an hour later down to 350

half an hour later down to 300

half an hour later I removed the top of the pan.

15 minutes later I removed the loaf from the pan and finished it up on the stone for 15 minutes.

after 15 minutes I took the loaf off the stone and put in on a oven rack, turned the oven off and let the loaf and the oven cool down together for an hour or so.

Then I waited 24+ hours and cut it.

This bread is crazy filling and just great tasting. My house smelled like caramelizing sugar, spicy wet rye and cherries for hours.

 

another thing I did differently this time was lightly rub the inside of my pan (including the top) with butter on a paper towel, then I put a generous amount of rye flour in the pan, closed the lid and shook. this gave the loaf a nice covering of rye and served as a non stick barrier for such a wet loaf.

a_warming_trend's picture
a_warming_trend

These were commissions! 20% whole wheat, long cold bulk fermentation (24 hours) and long cold proof (18 hours). 300 g levain for 800 g flour, so about 38% levain by baker's percentage. Produced two medium-sized loaves. I can't stop experimenting with levain percentage!

alfanso's picture
alfanso

Recently I had an urge to try to recreate one of my favorite breads.  This one originated in Ken’s Artisan Bakery in Portland, OR.  To me it tastes almost like a dessert or sweet treat.  Eaten fresh, toasted, whatever, and with a slathering of butter or cream cheese across the top, the sweetness of the raisins just pop out on the taste buds.  It has more whole grain than any of the other baguettes I’ve made at home so far, and uses a stiff rather than a liquid levain.

A few differences to these include a “pre-shape" right out of the refrigerator as a square rather than cylindrical, a very short rest before final shaping and cross hatched scoring rather than the traditional baguette scoring.

This was my third attempt and I feel as though I am coming close to reproducing the original.  Well, as close as my taste buds will help me recall.  My first was working out the details, second was ironing out some of the procedures, and this attempt was the cleanup version, where I tried to make the baguettes shorter and more torpedo-like than traditional baguette.  These are actually about 12" long, although you wouldn't know if from the photos.

I still have a bit of work to do on the shaping, but think that I am almost there.

Here is my take.



And here is the only picture of Ken’s original version that I can locate, from his bakery website.



As the famous saying goes: “Man cannot live by Raisin Pecan bread alone”.  In between my attempts at the baguette, I decided to run a SJSD batch, but increase the volume by 25%, thereby making larger versions of David Snyder’s original beauties.  I also changed the SJSD liquid levain build, following dabrownman’s build schedule, albeit in 1 stage rather than his 3, and to sub out all of the levain flours with a 50/50 WW/Rye mix of flours.  So maybe this qualifies as a SoSJSD (Son of San Joaquin Sour Dough)  baguette!

 

I'm getting pretty consistent scoring (especially now that I've left my cold proofing experiments in the rear view mirror), but I'm not getting those big ol' ears, which I so love, with any consistency.  I'll blame it on the new oven (I'm certainly not going to take responsibility, now am I?).  

Or maybe I'll just Blame it on the Bossa Nova https://www.youtube.com/watch?v=7XpWOBEZLEs

alan

bakingbadly's picture
bakingbadly

Man oh man, how long has it been? 3 months since my last post on TFL? Well, it’s about time I post a quick update on my progress.

For those who don’t know, I’m an amateur baker turned pro (for about a year), now operating a sourdough microbakery called Siem Reap Bäckerei in Cambodia, Southeast Asia.

 

In my previous post, I mentioned the launch of a Farmers’ Market in Siem Reap, the first of its kind in the city. Initially, traffic was high and steady but since then has slowly dwindled.  

The future existence of the Farmer’s Market seems doubtful, but I’ll remain optimistic until the ship sinks.

 

About a couple of months ago I discontinued the production of my bread rolls. Too much effort for too little money. Some of my regulars were upset with the decision, but what else could I do? Plus, my health and happiness was compromised. The bread rolls weren’t naturally leavened and my heart belonged to sourdough. 

 

In early April, one of my clients, a luxury resort in Siem Reap, requested me to prepare challot (plural for challah) to their specifications for a Jewish event in March. Having little experience with challah, I was reluctant to accept the request but did so anyway. I had one month to prepare myself, so why the heck not?

Every week thereafter, I tested and adjusted my recipes, offered and sold my experimental challot at the Farmers’ Market.

 

Finally, trial after trial I was satisfied with my final product. Made with a stiff sourdough, unbleached T65 French flour, whole durum wheat flour, free-range chicken eggs, natural mineral water, extra virgin olive oil, honey, sea salt, and commercial yeast, topped with poppy seeds.

Praise the bread gods, my client and their customers were super happy with the challot!

 

Not too long ago, in mid-March, we celebrated the birthday of my business partner. We hosted 100 or so guests, with the majority being local Cambodians.

I was shocked to discover that my breads were depleted by the end of the party. Sourdough breads are generally incompatible with the palates of locals, and I was certain that the bulk of my breads would be left untouched!

For about 2 or 3 weeks I have been delivering my breads to an acclaimed Khmer restaurant called Garuda. Garuda is situated in Phnom Penh, the capital city of Cambodia.

It’s official! My bakery’s reputation has reached beyond our home base in Siem Reap!

 

Currently, I produce only 2 sourdough breads on a regular basis: a 7-grain loaf and a muesli loaf (containing walnuts, almonds, raisins, and rolled oats). I’m now working on a third loaf I call “Snow White”. It’s a French-style country bread whose greatest advantage is its food pairing versatility. Cheeses, cold cuts, sweet or savoury dips and spreads, soups, you name it.

Trials are nearly complete, perhaps as soon as the end of this week. I’m convinced the Snow White will be a big seller, so I’ve been anxious about its completion.

 

Look! Eco-friendly, paper bag packaging!

We’re now on our way to supplying sourdough breads to a few major supermarkets in town---but mini-sized. Why? Because we now know there’s high demand for tiny, adorable breads, more so than our standard 1 kilogram and half kilogram loaves.

As a test, last Sunday I made mini 7-grains (200g each) for the first time at the Farmers’ Market. Unexpectedly, they all sold out within a few hours.

 

My latest project: opening Phsa Aha (i.e., Cambodian for “food shop”), a cooperative artisanal food shop and restaurant.

For months my business partner and I searched high and low for a cafe or restaurant to house our breads. But, then, we realized dozens of food artisans in Siem Reap were in a similar position.

In the span of a few weeks, we’ve hunted down some of the best food artisans residing in Siem Reap, including a master butcher from Germany, a pastry chef from France, a former barista / now coffee consultant from Australia, a cheese producer from Italy, a free-range egg producer from Switzerland, several farmers of organic produce, and a few other skilled persons in the food arts.

Phsa Aha is coming into fruition, folks, and I can hardly contain my excitement!

 

Although I’m not around as often as I like, please feel free to message me for tips, thoughts, or whatever. It’s nice to stay connected with fellow bread bakers, especially in a country where they’re far from many.

Thanks so much for reading up on my bakery. Farewell and may your breads give you and others everlasting happiness!

Zita
Head Baker 
Siem Reap Bäckerei

CAphyl's picture
CAphyl

Like many of you, we end up having lots of leftover bread from my bakes.  I always like to have a fresh bread on hand, so that leaves the rumps of many loaves to be thrown out or made into bread crumbs. I ran across a recipe in Cooking Light for a sourdough artichoke and spinach strada, and I was intrigued.  On closer study, I saw that the reviews said it was bland, so I spiced it up a bit.  I actually used a chunk of the gluten-free sourdough I baked, cutting it up into cubes.  This is a very filing recipe, so I suggest using more vegetables and fewer bread cubes.  I think broccoli and sautéed peppers would be good as well.  I added a few ripe tomatoes, but don't advise this as they cause the strada to be more watery.  I added onions, hot pepper and mushrooms along with the artichokes and spinach from the original recipe.  My husband and I enjoyed it with a salad on the side. You can also add more cheese to make it really cheesy. I suggest experimenting with the vegetables and cheeses you like.  For meat eaters, I think cooking a bit of pancetta, draining it on a paper towel and then using the fat to cook the onions and vegetables would be a nice idea as well. I think almost anything would work in this.   Hope it is helpful.  Phyllis

Sourdough Artichoke and Spinach Strada

Ingredients

1 bunch of fresh spinach

One small onion, chopped

1 can or bottle of artichoke hearts, drained (at least nine ounces)

1-2 tablespoons of olive oil

Dried chile flakes (optional: I used a full dried jalapeno pepper from our garden, and it really provided a kick to the dish. May not be suitable for young children!)

8 ounces sourdough bread, cubed (I didn’t need as much, as I used a smaller casserole dish)

4 ounces cheddar, shredded (about 1 cup) (use your favorite cheese and add more to make it more cheesy)

8 ounces fresh mushrooms, sliced (you can use any vegetables you like)

3-6 cloves garlic, minced (depends on how much garlic you like)

Cooking spray

1 ounce Parmesan cheese, grated (about 1/4 cup)

1-3/4 cups 1% low-fat milk (depends on the size of your dish and # of eggs; I used 1 cup)

2 tablespoons Dijon mustard

1/2 teaspoon freshly ground black pepper

Salt to taste

Dash of ground nutmeg

3-4 large eggs (Use 4 eggs if you use a larger baking dish).

Preparation

1. Preheat oven to 375°.

2. Heat olive oil in large pan.  When hot, add onions and cook at medium high heat for about 4 minutes, until soft.  Add garlic and toss for one minute.  Add mushrooms and cook for several minutes; before they are done, add your fresh spinach and turn continually until it wilts. Remove from heat and let cool a bit. (Try and remove excess moisture from the spinach).

3. Combine slightly cooled spinach mixture with sourdough bread cubes in a large bowl; toss. Add in cheddar cheese and mix thoroughly. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. (I used a smaller, round ceramic dish). Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 40 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

5. Serve with a leafy green salad.

 

alefarendsen's picture
alefarendsen

Ideally I'd like to have a nice bread that I mix the dough for in the evening, bulk ferment it overnight on the counter and finish by shaping, proofing and baking in the morning. To get there I started experimenting yesterday with the Basic Country bread from Tartine and modifying the schedule and levain % to extend the bulk fermentation.

While at it I mixed two batches of dough, each with different %s of levain, one at 6% and one at 10%. Room temperature started at about 18C/64F in the early morning, to about 68F later in the morning and for the remainder of the day and evening.

  • 22:10 mixed 25 grams of starter (100% hydration) with 125 grams of starter mix (40% WW, 10% rye and 50% Italian tipo 2) with 125 grams of water (18C/65F) and let rise overnight
  • 08:50 the levain has little over doubled in volume and I'm starting the autolyse on the two batches of dough, both 450 white (tipo 0), 50 grams whole wheat, 350 water @ 11C/52F (no levain added, as I'd like to postpone the fermentation for as long as possible)
  • 09:30 mixing two final doughs with the levain (60 grams on one of them, 100 grams on the other), salt (10 grams each batch) and a last bit of water (50 grams @ 52F). This brings dough hydration to 73% and 75% respectively. Bulk fermentation starts with DT of 64F and volume is about 1 liter.
  • 10:05 stretch and fold
  • 10:35 stretch and fold
  • 11:05 stretch and fold. DT is now 66F. The two doughs are still very much alike
  • 11:35 stretch and fold
  • 13:50 DT is now 68F (which is also the ambient temp). Dough in first batch (the one with more starter) seemed to have risen a tiny bit more than the second batch and more airpockets seem to have developed in the first batch. Volume has still not increased a lot though. Maybe now that temp has gone up to 68F things will speed up a bit.
  • 14:55 The difference between the first and the second batch is now clearly visible. The first has risen slightly more and there are definitely more and bigger airpockets in the dough. Also the surface is showing more signs of bubbling in the blue (first) batch than in the second. Now leaving for a few hours, probably coming back at around 6'ish.
  • 21:50 Just came back. Wasn't supposed to stay out this long but friends invited us over for dinner and I had some trouble parking the car. Volume has increased on both doughs, to about 1.4 liters in the first and 1.6 or 1.7 liters in the second. Not sure when bulk fermentation is finished. Poke test has the doughs both spring back, but not really fast. It's been almost 12 hours now. Decided to start dividing and shaping. DT is still 68F. Starting with a pre-shape. Dough feels elastic, not feeling a real difference between the two batches. Doing a bench rest
  • 22:20 After a 30 minute bench rest doing the final shape now. Not noticing a huge difference between the loaves so far
  • 22:30 Retarding the boules in bannetons the fridge (42F) for the night. Wouldn't normally do this, but don't want to stay up all night ;-)
  • 09:00 Taking the first batch from the fridge and letting them proof a bit more while heating the oven at 245C/475F
  • 09:45 - 12:30 Baking the loaves in a Dutch oven (22 lid on & 10m lid off) with a 5 minute reheat in between to get the oven back up to 245C/475F

I was hoping and actually expecting to see a lot of differences between the two batches of dough having different levain percentages, but there wasn't any really... Taste, crumb, crust, looks, they're all the same. Taste was wonderful by the way. Not overly sour, just great!

So in short, by modifying the levain percentages I was able to extend the bulk fermentation to about 12 hours.

 

Bulk fermentation of the dough with 10% levain.

Bulk fermentation on the second dough (lower levain %). You can clearly see the difference.

Crumb looks great IMO. Crust in some places a bit bold, but that's probably due to my not lowering the temp after removing the lid of the DO. Scoring is still not very good, I have to get myself a lame.

Any comments / recommendations?

cheers,

Alef

 

jungnickel's picture
jungnickel

this time i made them a bit heavier, round 300 g before baking, 240 after, 69 % hydration, i do an autolyse, then i  mix in salt and yeast by hand, then it goes in the fridge. after a day of fridge rest i divide the dough and preshape, 15 min later i shape it and let it proof for 25 min, cut, oven for 25 min.

nmygarden's picture
nmygarden

Okay, so I started with the brown rice, which is so good in bread... and of course added polenta, with its homestyle goodness, and a 50/50 blend of WW (Red Fife from Grist & Toll in Pasadena) and BF... then wanted a little something more to really establish a theme, and found some shallots that were begging to be included, and added some poppy seeds for color and a bit more texture. And this is what happened.

Big, sturdy and boisterous, a bit moist (could have left it on the stone in the oven for a few minutes more), but sliced up beautifully and the aroma is so tempting. I'm thinking Panini sandwiches with cheese, artichoke hearts and roast beef.

I love making it up as I go and using anything and everything in the kitchen (but perhaps not all at once) as inspiration. Everyone enjoy your baking this week!!!

Cathy

Pages

Subscribe to Recent Blog Entries