The Fresh Loaf

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AnnieT's picture
AnnieT

Today I baked the sourdough wholegrain bread from Breadtopia, and this time I used my ss dutch oven. I treated the dough like the NK bread and proofed it in a parchment lined banneton so I was able to score it before lowering it into the pan. No scorched bottom crust and in fact the loaf looks great. This is the one I am going to mail to San Diego, and the frustrating thing is that I won't know what the crumb looks like. Maybe my friends will send a picture - I have my fingers crossed that it is as good as it looks, A

susanfnp's picture
susanfnp

This flax seed-currant bread is similar in texture and technique to ciabatta. It was really fun to make and tastes delicious. The recipe and more photos are here.

Flax seed - currant bread Flax seed - currant slices

Susanfnp

http://www.wildyeastblog.com

breadnerd's picture
breadnerd

Still working on the nuances of oven temperature. It’s really a comedy of timing between two ancient processes—bread making and fire building. It seem like if I get it over 600 degrees at the start, it takes a good 45 minutes to reach a more comfortable 550 for bread baking, but then it holds the temps nicely for hours. Handy if you have multiple batches, less handy if you were hoping to cook your dinner at 350 degrees anytime soon. I do crack the door to bring the temp down a bit quicker.

 

Common occurrences when firing your mud oven:

  • If you think the fire is not hot enough, it will be MUCH hotter than you think.
  • If your oven is ready, and your bread is not, it will only get HOTTER if you wait to pull the coals out, and you will spend even more waiting for it to cool down. Fortunately, this will give your bread plenty of time to catch up!
  • By the time your oven cools to 350 degrees, you will be too tired and/or stuffed with bread and other roasted goodies to bake that last batch of cookies that you had planned.

Improvised proof box: Sunshine + moisture to keep it from getting a skin. Worked fine in a pinch...

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Like opening a package, it’s always a thrill to open the door and discover loaves like these:

 

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I guess there’s always this thought in the back of my mind that the loaves will be charred black, or pale little lumps with no oven spring. Even though it’s not that much different in the end than using my indoor oven, there’s something magical about baking in my little mud hut. It also smells better. Also? The low-angled sunlight of fall doesn’t hurt the aesthetics.

 



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I just did a bit of bread this time--a batch of Columbia and some Multigrain loaves. After the bread came out (well actually, while the last multigrains were still in—I was hungry) I made a pot roast and some baked potatoes. Also roasted a butternut squash to make soup out of the next day.

Floydm's picture
Floydm

Struan, banana bread, crumbbum's miche.

I got much closer on the timing with the miche. Real nice oven spring and pretty nice crumb.

wholegrainOH's picture
wholegrainOH

This is a concocted loaf of whole wheat with fresh basil from the garden, chopped green olives, and leavened with San Francisco Sourdough starter from Sourdoughs International

basil olive whole wheat loaf

Whole Wheat Basil Olive 

King Arthur Traditional Whole Wheat Flour

Amish Cornmeal

Quinoa Flour

Oat Flour

Ground Flax seed

Hemp seed

Org. Barley Malt

Org. Canola Oil

Kosher salt

Chopped fresh basil

Chopped green olives w/garlic

 

Mixed 9/21/07

Baked 9/23/07

more photos and details at http://alan-ohio-bread.blogspot.com

Alan

edh's picture
edh

I've never tried doing a blog before, but just had to share last weekend's ragingly successful experiment. Sourdough has been going not-so-well lately, so I've returned to commercial yeast for a bit. This is a somewhat altered version of my mother-in-law's recipe.

Orange Sticky Rolls

Sweet Dough:

1 Cup lukewarm milk (for non-dairy, I use 1/3 c each of coconut, soy, and rice milks)

3 Tbsp honey

1 tsp salt

1 tsp instant yeast

1/4 Cup water (the original recipe called for active dry yeast dissolved in water; instant doesn't need dissolving, but the dough needs the liquid)

1 egg

1/4 Cup shortening (coconut oil)

4 cups flour (I used 3 cups KA AP and 1 cup spelt, worked great)

Mix all ingredients together until smooth, let sit for 20 minutes, then do several french folds. It's a fairly sticky dough, but tightens up quickly.

Let rise for 2 1/2 hours, folding three times, every 30 - 45 minutes. The original recipe calls for 2 bulk rises, punching down in between, but folding made it so much lighter.

While the dough rises, make the orange glaze;

Juice and zest of 1 - 2 oranges, and 1 lemon (about 3/4 cup juice)

1 1/4 cups sugar

Cook juice, zest, and sugar together over low heat in a heavy saucepan until thickened, about 15 - 20 minutes.

Let cool to room temperature. I had to stick it in the fridge to cool it down a bit.

When the dough is ready, roll out into a 9"x18" oblong. Spread with about 4 Tbsp of the filling (don't use too much! It's not like cinnamon rolls, any extra will goosh out and make it impossible to seal the roll), then roll tightly along the long edge, and pinch the edges together.

Grease a 9"x13" pan (actually, next time I'm going to use something bigger, or two pans. I think 9"x13" is a little small, the rolls were a little too closely squeezed in there for my taste). Spread the rest of the glaze in the bottom of the pan.

Slice the roll into 1" pieces, then place loosely in the pan. Cover and let rise until not quite doubled (20 - 30 minutes).

Bake 25 - 30 minutes at 375 F. When done, invert pan over cooky sheet.

They're pretty decadent, but make a nice change from decadent cinnamon rolls.

Enjoy!

edh

dolfs's picture
dolfs

The Jewish members of my family and friends, have been fasting for the last (almost) 24 hours, as is traditional for Yom Kippur. I have been making their life difficult by baking and making the house smell very tempting. The good thing is that those "fasters" will be allowed to enjoy the results in a couple of hours.Break-fast bake IBreak-fast bake I

Inspired by Mariana, I produced Challah and "rolls" today. Half the rolls are filled with sugar, the other half or so with the poppy-seed paste. The recipe I used, like Mariana, is Rose Levy Beranbaum's "New Traditional Challah".

Break-fast bake IIBreak-fast bake II

 




--dolf


See my My Bread Adventures in pictures 

Mini Oven's picture
Mini Oven

Here is what got me into The Fresh Loaf, dealing with this and a similar oven.

 Stainless Steel salad bar bin used for toast bread form

 

Presenting: Mini Oven   (notice how wide apart the lower coils are from each other, not good, should be closer to the middle but this oven came with a spit that I never used.  It was the only oven in the area.  I compensated by shoving my casserole all the way to the back wall and rotating it often.)  

dolfs's picture
dolfs

Today it was time for my first try at Essential's Columbia from Maggie Glezer's "Artisan Baking".

Essential's ColumbiaEssential's Columbia

I hadn't gone there before, so first a trip to the store to get non-diastatic malt syrup and toasted wheat germ. I mixed the levain midnight the night before using my Glazer French style firm starter. It was plenty ready the this morning at 8AM, but my schedule included a meeting with a client from 1-2:30 so I waited until 10AM to put the final dough together. Kitchen was at 72F, doubled by 3PM, folded and put it back one more hour. Then pre-shaped, 15 minute bench rest, and shaped and placed into wooden banneton. Completed its proof by 7:30PM at which point I slashed and baked as per instructions.

 

I had just a little trouble releasing one of the loaves from the banneton (see the "stray" slash on the left loaf) and did not slash quite deep enough (I think). The crust was not as dark red/brown as in the book, but it came out pretty well, and tastes great, with a nice moist, slightly chewy crumb. I am pleased.

Columbia CrumbColumbia Crumb 

 

Dough for Challah (Rose Levy Beranbaum's New Traditional Challah) just went into the fridge for finishing tomorrow. First time for that one too. If I like it, I'll make it again for break-fast on Saturday evening, along with the cool Challah rolls that mariana showed us. If I don't like it, I have my own "old" Challah recipe as a backup. This will be a busy baking weekend!

 




--dolf


See my My Bread Adventures in pictures

 

zolablue's picture
zolablue

I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.

This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.

The crumb has a beautiful yellow cast as well but the recipe uses AP flour in addition to the semolina (durum patent flour) so it was not as intensely yellow as the sandwich loaf which was 100% semolina flour.

I only proofed these loaves for 4 hours, rather than the 5 estimated by Glezer but I generally have a fast starter or it could have been the room temp that day. They were not large loaves and I goofed and preheated my oven to about 550 as I normally do but would not repeat that. I ended up baking them about 40 minutes but I did cover them at the end to keep them from getting even darker. Preheating the oven to the correct temp for this type of loaf would be much better.

I have to say again, this bread was wonderful. My neighbor who got the other loaf just loved it. I baked this bread the same day (last weekend) as the semolina sandwich loaf and it is still extremely moist. It was delicious last night used to sop up sauce from eggplant parmesan served with juicy grilled chicken (yum!).

This was, again, what I felt was a straight forward and rather easy recipe. Most of the time you spend is waiting but it was really fun to mix up and so easy to make into little loaves. I loved it and it you try it I hope you like it, too.

More photos here:

http://zolablue.smugmug.com/gallery/3506188#197819612

Sourdough Semolina Bread – Maggie Glezer, A Blessing of Bread

Skill Level: Expert

Time: About 20 hours (about 8 1/2 hours on baking day)

Makes: Two 1-pound (450 gram) breads

Recipe Synopsis: Make a sourdough starter and let it ferment overnight for 8 to 12 hours. The next day, mix the dough and let it ferment for 2 hours. Shape the dough and let it proof for 5 hours. Bake the breads for about 45 minutes.

For sourdough starter:

2 tablespoons (30 grams/1.1 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier

1/3 cup (80 grams/2.8 ounces) warm water

About 1 cup (135 grams/4.8 ounces) unbleached AP flour

For final dough:

1 1/3 cups (225 grams/7.9 ounces) fine semolina flour

1 2/3 cups (225 grams/7.9 ounces) unbleached AP flour

1 1/3 cups (300 grams/10.6 ounces) warm water

2 1/4 teaspoons (11 grams/0.4 ounce) table salt

1 tablespoon (18 grams/0.6 ounce) mild honey or 1 tablespoon plus 1 1/2 teaspoons (21 grams/0.8 ounce) granulated sugar

Fully fermented starter

EVENING BEFORE BAKING

Mixing the sourdough starter: Rub starter into water until it is partially dissolved, then stir in the flour. Knead this firm dough until it is smooth. Remove 2/3 cup (135 grams/4.8 ounces) of the starter and place it in a sealed container at least four times its volume, to use in the final dough. (Place the remaining starter in a sealed container and refrigerate to use in the next bake.) Let the starter ferment until it has tripled in volume and is just starting to deflate, 8 to 12 hours.

BAKING DAY

Mixing the autolyze: In the bowl of a stand mixer, combine the semolina and AP flour. With the paddle attachment on low speed, stir in the warm water until well combined. The dough will look very granular and wet. Let the dough rest covered for 20 minutes.

Mixing the dough: Add the salt, honey or sugar, and starter to the dough and mix on medium speed with the dough hook for about 10 minutes, or until the dough cleans the sides of the bowl and becomes very extensible. If you did not weigh your flour to measure it, be prepared to adjust the consistency of the dough. The consistency will also be profoundly influenced by the degree to which the semolina was milled and its freshness. Add at least a tablespoon or two of water if the dough is very firm, or at least a tablespoon or two of flour if the dough is impossibly sticky and does not clean the sides of the bowl. The dough should feel very soft and tacky but be easy to handle and have a smooth sheen; it should clean the bowl at the beginning of kneading.

Fermenting: Place the dough in a large bowl and cover it with plastic wrap. Let the dough ferment for about 2 hours. It will probably not rise much, if at all.

Shaping and proofing: Line a large baking sheet with parchment paper or oil it, or flour two linen-lined bannetons. Turn the dough out onto a lightly floured surface. Divide the dough in half. Shape it into simple rounds or long shapes and position the loaves seam side down on the prepared sheet or in the bannetons. Cover well with plastic wrap and proof at room temperature. It should triple in size; about 5 hours.

Preheating the oven: One hour before baking, position an oven rack in the upper third position and remove any racks above it. Place a baking stone on it, if desired, and preheat the oven to 425°F (220°C/gas mark 7).

Baking: When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, they are ready to bake. If you have proofed them in bannetons, flip each one onto your hand first, then flip it seam side down onto an oiled baking sheet or, if using a baking stone, onto a semolina-sprinkled peel. Score the loaves with a single-edged razor blade in a decorative pattern. Spray or brush them with water and bake for 45 to 50 minutes, until very well browned. After the first 30 minutes of baking, switch the loaves from front to back so that they brown evenly. When the loaves are done, remove them from the oven and let them cool on a rack.

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