The Fresh Loaf

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dabrownman's picture
dabrownman

After quite a few white breads in a row I was worried that Lucy may have gone to the white side and then she came up with this one.  Originally it was supposed to be a 40% rye Jewish Corn Bread but that got lost in the translation of having to replenish our very old NMNF stiff rye starter.

 

We started the process of replenishing the starter at 100% hydration and, at the end of the 3rd stage, it had tripled so we retarded it for 24 hours.  Then we split it in half.  We then fed half the sprouted rye bran and enough water to make it 100% hydration and let it double again and then retarded that part.

The other half was fed whole rye at 66% hydration and when it had risen 25% we retarded it as our new NMNF starter we will use over the next half year with no maintenance whatsoever.  The HE sprouted flour and some whole rye was used as part of the dough flour for this Friday’s bake.  In the end this bread ended up being 10% whole grain rye and 30% sprouted whole grain rye with the remaining 60% was Albertson’s bread flour.

It looked pretty naked so Lucy added in 10% each toasted walnuts and black mission figs, 2% caraway and 2% total of equal parts of anise, coriander and fennel seeds – or favorite mix of bread spices.  Overall hydration of this bread was 80%.

Since retarding the old NMNF starter for 24 weeks, the new starter build and the levain for 25 hours each for this bread was not enough….. we decided to retard the shaped loaf in the Oriental Pullman for 12 hours too – nothing like 4 retards to make a loaf of rye bread – 3 just won’t do for a purebred German like Lucy – even though Germans probably didn’t even retard their rye breads at all I’m guessing.

This one had a 1 hour autolyse with the PHSS sprinkled on top.  Once the levain finally I the dough, we did 3 sets of slap and folds, 4,10 and 4 followed by 3 sets if stretch and folds from the compass points. all on 30 minute intervals, go get the add in’s incorporated.  Once we shaped it and plopped it into the sprayed Pullman pan, we let it sit for 30 minutes before putting it in the fridge for 12 hours.

There is that salad for Lucy

When we took it out of the fridge the next morning we fired up the oven to 500 F.  When the pan went into the oven between the two tones we turned the oven down to 450 F for 15 minutes of covered steam and then another 15 minutes of covered steam at 425 F.  After 30 minutes of steam we removed the lid and continued baking at 425 F convection for 20 minutes.

We then removed the bread from the pan and finished baking it directly on the rack for 10 more minutes.  When we took it out of the oven at the 50 minute mark it read 207 F on the inside.  It browned up beautifully but we will have to wait n the inside until we let it sit wrapped in plastic wrap overnight to redistribute the moisture before slicing for breakfast.

This one came out just the way we had hoped.  Soft, moist and open on the inside with that bread spices giving off aroma as well as flavor.  The figs and walnuts are wonderful additions to what would be a plain Jewish Deli Rye bread.  The additions make it special and handsome to look at as well. It is one delicious bread.  Now we have to toast it and put some cream cheese on it for breakfast.

Here are the ribs and the strip steak for Lucy's baker

Formula

15% prefermented whole grain rye and sprouted rye bran flour levain at 100% hydration. 8% whole rye and 7% sprouted rye bran

Dough

2% whole rye

23% high extraction sprouted rye

60% Albertson’s bread flour

80% overall hydration

10% Mission Figs

10% Toasted Walnuts

4% Bread spices – half caraway the other half, amice, coriander and fennel

2% Pink Himalayan sea salt

Vince920's picture
Vince920

This is what my most recent recipe looks like. Holes are quite irregular... Some parts have large holes, yet some have an almost negligible amount of holes in them.

I'll be revealing the recipe after I try it with 70% hydration and a slightly longer proofing time.

Here's what the crust looked like. It looked almost similar to my first corn flake-topped loaf, just more brown because I removed the cover much earlier than I regularly do. I'm not at all disappointed.

Andrew Skinner's picture
Andrew Skinner

Hi it's Andrew here, I have been using fresh compressed yeast, And my bread is coming of yellow ! can anyone please help me !

isand66's picture
isand66

This is a relatively simple bread made with fresh milled Kamut flour, KAF Millet flour and KAF Toasted Almond Flour.  I added some smoked pecan maple syrup for extra sweetness which complimented the nutty flavor of the almond flour.

All in all, this one came out very tasty and made some great grilled bread with olive oil for dinner this week.

The crumb could have been a bit more open but it was nice and moist.

Download the BreadStorm File Here.

 

 

 

 

 

alfanso's picture
alfanso

Leviathan: Anything of immense size and power...

I had an urge to bake a monster "baguette".  Just for the fun of it.  Lacking any other reason, as if I needed one anyway.  Based on the Hamelman Pain au Levain w/WW & 60% hydration bread flour.  My version uses 125% hydration rye flour and eliminates the WW.

I included the full sized Fuji apple in the lead picture to provide a sense of size.  That's 22 inches or 59 cm.

 The bake allowed the flattened tip of the bread to recover nicely.

965g x 1 Leviathan. 13 minutes with steam, 10 minutes more and 3 minutes venting.

alan

foodslut's picture
foodslut

It's been a while since my last blog post, but this one, I wanted to share.

I was on a bit of a roll making chapatis for Indian food my sweetie has been making, so I bought some atta flour.  The smallest bag I could find (Golden Temple Wheat Atta) was 10 lbs. - that's a LOT of chapatis, so I tried to figure out what else I could do with this flour.

I was curious about what kind of bread it would make, given that it appears to be reasonably finely-ground whole wheat.  I like using stone-ground local whole wheat, but it's sandier and gives me a denser, toothier texture to my breads.

I made a 70% hydration dough (fllour, water, 2% salt & 0.5% instant yeast), with a 33% poolish (6 hours poolish ferment).  Given my work schedule, I tried something quite radical for me:  After mixing the poolish, making the dough, letting it autolyse and kneading it a bit (noticeably smoother than my regular stone-ground), I let it run through one room-temp ferment overnight (~11 hours), then did a couple of folds and another room-temp ferment during the day (another 11 hours or so).

When I was shaping the batards, the dough felt slacker than I was used to, and a bit harder to shape tightly.  I formed the batards and proofed them in a canvas couche for an hour @ room temp.  I slashed the loaves & loaded them into a pre-heated 505F oven, sprayed steam off & on for 8 minutes, then 40 minutes @ 405F.

One of the loaves sprung well in the oven, the other not quite as much.

My biggest surprise was the crumb - this is the most open crumb I've ever achieved in any of my breads, and with a whole wheat flour, no less.

I think I'll be trying more variations on the atta theme after this - enjoy!

Cardo's picture
Cardo

Hi my name is Ricardo,

I have just signed up and I'm very eager to read and learn about techniques, recipes and more regarding the beautiful and magical art of baking bread.

As my first post, I just would like to tell my story on how I started my adventure/relationship with baking. It was about two years ago, when I moved to Denmark with my wife. Being there gave me a lot free time since I had to wait for my permit in order to start even looking for a job, anyway...long story short, I started to bake following instructions from youtube videos; starting with the most simple recipe, the overnight no knead ciabatta type bread(looked like one, but I I don't think I can call it exactly that). And then... magic happened, I was very lucky I guess, since on my first try I baked an amazing, flavorful, awesome crust, crumb with beautiful big holes loaf. Since then I got hooked; I started to try different recipes, types of bread, different techniques and so on. Just now for example, I finally decided to give it a try to bake with a sourdough starter, I wasn't that lucky on my first try with that one let me tell you! But it's getting better :D

Anyway, I guess my learning process has been pretty informal, just getting recipes from webpages, forums, books, videos on youtube, etc. But I would like to get more serious about it as well as consistent with my loaves (as Hamelman puts it: "the next level of proficiency is to be able to make them consistently"), moreover because I'm planning  to open a little bakery together with my wife in my country, Mexico, but we want to offer something special and different, so we're planning on specialize on danish pastry (which we're also experimenting with and trying different recipes) as well as "European" type bread which one cannot find that often there. 

If possible I would like ask/get also some advise on the basic and necessary things to start the bakery, maybe there's some nice people that can help us figuring that out :)

Well, I'm happy to be a new member and ready to learn and try some new recipes since I just got Jeffrey Hamelman's book, which I have read on some of the posts here, is one of the best. 

I apologize in advance if sometimes I write a little funny but English is not my mother tongue and so, you can expect to see some funny-looking lines hehe.

Cheers to the TFL community, have a good bake! ;)   

Cuisine Fiend's picture
Cuisine Fiend

This is a nice little loaf, good to use the cider you've found at home and are not keen on drinking...

Cider does not this bread make - as cider, beer, ale give just very subtle flavour to the bread. But the apple chunks are interesting: you actually knead in the diced apples and it takes a bit longer than expected to incorporate the moisture.

Here's the link to detailed recipe.

Not a huge rise (what with all the apples) but the crumb is nice and slightly gloopy in a nice, wholemeal way and it makes quite an outstanding bacon sandwich.

 

Dsr303's picture
Dsr303

blueberry boule. Could have had more oven spring except it got stuck in basket.. over all crumb,crust and flavor is divine

PalwithnoovenP's picture
PalwithnoovenP

I kept my promise last year, to make an improved version of this dessert for dad but it took one whole year! :D It is always a coincidence that dates come to our house from Dad's bestfiend's son working in Saudi Arabia. This time, they were different. They were so lusciously soft, almost spreadable and very sweet with a caramel-y taste; I'm not sure if these are Medjool dates. This time too, he was the one who requested to turn most of the dates into sticky toffee pudding so he had to stop himself from snacking on them. I could make them days ago but I really intended to make this on his special day. It's his birthday cake this year!





Still all by hand and no measurements! I creamed the butter and dark brown sugar until fluffy, then add the eggs one by one then salt and vanilla extract then the flour with some baking powder. Finally the dates soaked in boiling water with some bicarbonate of soda. I poured the batter in greased and floured 7" cake pan 2.5" in height then it goes straight to my pre-heated clay pot over a wood fire for 1 hour. Yes! 1 whole hour! The cake is pretty thick and you want it to bake long and slow but the secret is in the fire and heat control. First 20 minutes over a roaring flame for maximum spring, next 30 minutes over a medium flame then the final 10 minutes over embers just to dry out the center.



The cake is tall and has a slightly crusty and crispy bottom and sides and a lovely soft, fluffy and moist inside. The greasing and flouring of the cake tin really helped the formation of the slight crust that we love and how it released extremely easily. We can't believe how gorgeous it is, it looked like it came out from an oven!





I served the toffee sauce separately instead of soaking the cake because we want to feel the cake in it's pure state to feel the dates' taste and textures which I left whole. It is really much better because it's really dates bite after bite. I just can't explain it because we really love dates! :P One little change and a whole new dimension in this simple cake.



It's a messy plate I know but you understand me right?! I think this picture says it all!



A simple dinner with livers in cream sauce with either pasta or rice and cold sticky toffee pudding for dessert. I hope you enjoyed this as much as we did. Happy Birthday Daddy!

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