The Fresh Loaf

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STUinlouisa's picture
STUinlouisa

Very seldom do I repeat a bread, always something new and interesting to try, but this one was so good had to try again. Plus it's a test drive for rolls on Thanksgiving. The Millet porridge gives the crumb a moist almost fluffy at the same time texture and the sprouted grains add some sweetness. 

Also out for a test drive are some corn muffins made from some fresh ground organic corn meal, fresh ground white whole wheat and some AP. These are naturally leavened and  treated more like a raised bread than a quick bread. The liquid is milk and some sorghum syrup and coconut oil are added. Right now in the bulk ferment stage.

Stu

CanuckCamper's picture
CanuckCamper

Good morning everyone.  I've been following this site for a while now and have been baking out of Ken Forkish's FWSY cookbook.

I baked his Pain de Campagne this morning (hybrid levain & instant yeast).  It is a proof in the fridge overnight recipe.  Both loaves "looked" great coming out of the fridge.  I think they passed the finger-dent test but I am a little unsure about the test.

I am having trouble moving the loaves between the basket and the dutch oven.  They always seems to fall/deflate.  I'm guessing this is over proofed but unsure.  I am following the timeline in the recipie to a "tee".

The picture attached shows how the loaves slumped in the dutch oven and pressed up against the sides.  I also don't get the large natural seams that I have seen other posters get

I'm unsure of what I'm doing wrong.  Thoughts welcome.

The bread tastes fantastic so no issues there.

Thanks for your help.

 

 

Edo Bread's picture
Edo Bread

Made these to give to patients leaving the recovery room at the local hospital.

Bread flour, WW flour,  spelt, oatmeal and topped with chia seeds. 12-14 ferment depending on when they hit the oven. One left I will try tomorrow.

dabrownman's picture
dabrownman

Lucy went back to a more simple recipe this week that had some overlooked ingredients of late hoping to take her sprouted grains baking in another direction.  As it turned out, the only ingredient we don’t use often in this bake was the hazelnuts – the 2nd most overlooked nut in breads after pistachios.

 

It is such a hassle cracking both for breads and I do admit that Lucy is pretty lazy but still, we should try them in bread more often.  The simple part pf this bread was that there were only 2 sprouted grains used and only 2 total for this bread – a new leaf being turned over perhaps? Probably not .

 

Per our usual we chucked the sifted out bran from the sprouted grain flour into the levain but only for the 3rd build.  It turned out that the 25 week retarded rye sour starter was not only the last of that vintage but also very week and it has been cold at 65 F in the kitchen..

 

We noticed that it was a little slow last week but had another batch of rye sour that had been retarded 12 weeks ready to go so we put some of that in for the 3rd build as well and upped the time for the 3rd build from 4 to 8 hours making the total levain build 16 hours.  All the builds were done on a heating pad because of the cold . 

 

Because we got a late start with the levain due to not getting the sprouting started on time we didn’t have any time to retard the built levain like we normally would.  We also noted that the sprouting took 20% more time due to the cold too. 

 

Since we were short on time and it was colder we upped the pre-fermented flout 40% for this weeks bake to get a bit more sour and speed since the bulk ferment in the fridge was going to be cut from 21 to 14 hours – no sense sacrificing sour for less time if it can be helped.

 

We did out usual 1 hour autolyse of the dough flour and water with the pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix we did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 stretch and folds on 45 minute intervals where the nuts and seeds were incorporated on the first set of stretch and folds.

 

Once the last stretch and folds were done we formed a boule with stretch and folds and put the dough in an oil lined stainless bowl and covered in plastic wrap for a 1 hour bulk ferment on the counter on a heating pad before being placed into the fridge for the 14 hour retard.

 

Once the dough came out of the fridge we let in warm up on the heating pas for 2 hours flipping it over once before pre-shaping and final shaping into a batard and being placed into a rice floured, cloth lined basket for a 2 hour final proof in a trash can liner on the heating pad.

Squash pie with media Creama.

The dough was un-molded onto parchment on a peel slashed 3 times and slid onto the bottom stone at 450 F with mega steam for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection this time and continued baking for 15 more minutes until the bread thumped done.

 

Sourdough English Muffin, Swiss Cheese, Egg and Sausage Sandwich.

It sprang and bloomed well and browned up nicely after the steam came out to the lovely yellowish, brown color only durum, in this case Kamut, can give you.  It is a nice looking loaf of bread.  Can’t wait to see then inside and taste this bread – but it ahs to cool first.

 

For a 50% whole grain bread with this many add ins, the crumb came out very open, glossy, soft and moist.  A real rt to say the least.  It was sour yet full flavored because of the sprouted flour, seeds and nuts .  This will make a great sandwich bread sometime tomorrow!.  Our daughter got engaged last weekend and with Thanksgiving coming up this next week we will be busy.Lucy and i send out best to you and yours.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

25 Week Retarded Rye Sour

11

0

0

11

2.45%

12 Week Retarded Rye Sour

 

 

11

11

2.45%

Whole Rye

11

0

0

11

2.45%

22 % Ext. Sprouted Kamut and Wheat

0

0

44

44

9.79%

LaFama AP

0

22

0

22

4.89%

Water

11

22

44

77

17.13%

Total

33

44

99

176

39.15%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

82.5

18.35%

 

 

 

Water

82.5

18.35%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

208

46.27%

 

 

 

78% Extraction Sprouted Kamut and Wheat

159

35.37%

 

 

 

Total Dough Flour

367

81.65%

 

 

 

 

 

 

 

 

 

Salt

9

2.00%

 

 

 

Water

275

61.18%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.93%

 

 

 

 

Total Flour w/ Starter

449.5

 

 

 

 

Water

357.5

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Filberts

80

17.80%

 

 

 

Squash Seeds

70

15.57%

 

 

 

Total Add Ins

150

33.37%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.53%

 

 

 

 

Total Weight

1,016

 

 

 

 

% Whole & Sprouted Grain

50.06%

 

 

 

 

 

 Don't forget a salad with those smoked ribs and chicken thighs

 Here is the whole Pumpkin Pie as it came out of the oven!

 

PalwithnoovenP's picture
PalwithnoovenP

I just saw this photos again while I was browsing my album in my phone and they were almost a year old! These are made during my stay at the dorm while having my practicum. They are so easy and fun to make so I thought I'd go post them!

In our house, we don't have a microwave so even if mug cakes are already trendy I still can't experiment on them until I lived in the dorm. The dorm is complete with appliances from a stick blender to a rice cooker to a coffee maker to a microwave! Perfect! People around me are asking where am I getting those fragrant freshly baked cakes without any oven in the dorm, and I say in the microwave that they just use to reheat their food; they were really surprised though it is already common. I think any recipe will work in a microwave though some recipes might have a different texture than when baked in the oven.

For quick breads, baking in the microwave is quick and instant gratification. Mix a small amount of ingredients right in the mug, pop in the microwave and in 2-3 minutes you'll have your treat ready. It is also excellent for portion control. Or if you're in a hurry put a full recipe in a large microwavable bowl/container and in more or less than 5 minutes you'll have a large cake for everyone, perfect for a casual get together.

Strawberry swirl Calamansi mug cake- yellow cake rippled with strawberry jam soaked in calamansi (local lime) syrup






Cooking time depends on the wattage of the microwave. See Gemma Stafford's guidelines for more details here, she really inspired me to try bold things in the microwave and I created my own recipes inspired by hers. Pictured at the top is a calamansi mug cake, yellow cake with the juice of a local lime which has a very distinct taste. I don't even know the wattage of the microwave at the dorm so I just cook in short increments until done. I also used my largest coffee mug which has a capacity of 1 1/4 standard cup.

Plantain-Chocolate mug cake with Pistachio ice cream




Gemma's Chocolate-Banana-Peanut Butter mug cake 






Always clean the sides of the mug before baking if you're giving these to someone for a better presentation. Also be careful with saucy cakes, for my FIRST try I made a chocolate pudding cake and it boiled over and I have to clean the whole microwave. I always give some to my dormmates so I befriended many of them (most are Koreans) and in return I always received something from them like...

Rice Cooker Cheescake with caramel topping




Purple Yam Ice cream Chocolate cake


Unsliced kimbap ~ Eat like ice cream!!!


I hope you like these too!


Thank you very much!



ANNA GIORDANI's picture
ANNA GIORDANI

 

Il desiderio di un Dessert confortante e autunnale e così oggi mi sono regalata questo ....."Cake ultra moelleux aux fruits rouges, amandes et oranges".

Una vera delizia....

Un abbraccio a tutti.

Anna

drogon's picture
drogon

Here we are again - its now Monday morning (normally a day I don't make bread!) however I've some dough I made up last night that needs attending to.

Last night the dough was left in a (relatively) cool place - about 18°C at about 9:45pm. It's now about 7:40am and I've taken the bowl of fermented dough up to the warmer bakehouse and stuck a thermometer in it:

As you can see, it's risen nicely and cooled down to 18°C. (And I was dopy enough to put my thumb over the camera lens - ah well)

Using the rounded end of my scraper I gently tipped the dough out of the bowl (note I didn't bother using oil, flour, etc. in the bowl last night) and I then gave it 3 gentle stretch and folds with the forth being used to turn it over then it was chaffed into a rough boulle. This is what I consider to be the only real special "technical" part of making this bread. Normally I'll have a tub with 4 or 6 loaves worth of dough in it which I'll tip out, stretch/fold then divide up using scales and roughly shape into boulles.

A rough boulle.

I then left this for 10 minutes "bench rest" while I busied myself with other stuff then prepared a lined basket for it to prove in.

I floured the inside of the basket and just a little on-top of the dough.

Next the dough was flipped upside down and degassed/patted out:

I then shaped it into a boulle by lifting the top, gently stretching it and folding it over the dough, then doing the same 5 mote times, so at approximately the 3 O'Clock, 5 O'Clock, 7 O'Clock and 9 O'Clock positions, flipped it over and chaffed it into a boulle then put this seam side UP into the basket.

Just realised that photo is grossly out of focus, but you might be able to see enough.

It was then covered and left in the bakehouse for about 1.5 hours.

It's now 9:30am. Proofed dough in the basket on top of a silicone baking sheet (like a re-usable baking parchment)

Meanwhile half an hour earlier I turned the oven on to 250°C and put a pizza stone in it.

I flip the dough out onto the sheet and make 3 slashes over it. Nothing fancy here - not looking for an "ear" just making sure that the dough will spread out in a direction perpendicular to the slashes, so rather than a round it comes out as a fat oval (which my customers seem to prefer for making sandwiches, etc.)

I use a peel to transfer it into the oven onto the stone and throw a cupful of water into the tray at the bottom.

This is a cheap electric fan oven.

After 12 minutes I open the oven, remove the silicone sheet (I don't have to, but have always done so) and turn the bread round (the oven doesn't bake evenly)

Close the door, turn the heat down to 210°C and leave it for another 24 minutes.

Baked loaf. Cooling down.

And of-course what you all want is the porn-shot - the crumb!

There it is.

There are are uneven holes - that's mostly due to lack of regular stretch and folds. Note also the holes are not big holes - big holes don't hold as much butter/jam/marmalade/honey. You want bigger glossy holes - well, add more water. (This recipe has an overall hydration of just 63%)

It's also not very sour - in-fact you might be hard pressed to tell. If you want it more sour then let it ferment longer (and prove longer, but you'll need to proof it in a cooler place) and/or build the starter over a longer period of time. I think the addition of wholemeal really makes a change to it too. It still looks like a white loaf though and passes the cold butter test - even fresh out of the oven as that was.

So there you go. The Buckfastleigh Sourdough - a good daily bread made with just 3 ingredients; flour, water, salt.

Hope you enjoy and are not feeling too disappointed if you though you needed a lifetime of arcane and esoteric knowledge required to make sourdough. It's just bread.

-Gordon

 

 

 

drogon's picture
drogon

Decided to do another easy sourdough post - did one a while back on my own site, but after some discussion here where I posted a recipe which the person who started that thread had a bit of a disaster with, decided to give it a go with photos as I went.

So... Sourdough - I do not think there is any magic to it. I see and read many articles on how you need to look after the starter, nurture it like a child or pet, feed it, and so on. Continuing on, I see techniques for "building the starter" - extra feeds and discards at fixed time and temperature intervals, then continuing on, kneading, wetting, stretching, folding with again, more regimented intervals before shaping, proofing, scoring to a set of rules and baking it using a dutch oven, cloche, baking stone, etc. before leaving it 6 hours to cool and fully set before daring to take a knife to your item of beauty that you've sweated blood and tears over...

Here's my take; It's just bread. Get over it and just do it.

Sure - you can apply rules, you can take far more care with it that I appear to do, you can regiment the process and create rules - if what you're after is something extra special. The one loaf a week you make and you want to take pride in it and make sure its the best there is. And that's fine. I'm making basic daily sourdough bread here and for that, there is nothing special. No tricky processes, no strict timings or (within reason) temperatures.

OK - The starter. This will take you a week or so to get going from scratch and make sure it's working for you. My starters are well established and they live in the fridge. I have separate wheat and spelt (made with white flour, kept at 100% hydration) and rye (made with whatever rye I have to hand and kept at 150% hydration). I take them out of the fridge, use some directly from the jar, or use some from the jar into a bowl when I add more flour & water to make a "production" starter. Some days I need 3Kg of starter, so I have no choice...

Last night I needed 150g, so I used some directly from the jar. The jar was then topped up (75g flour, 75g water) and left in the bakehouse while I prepared the dough then put in the fridge.

This is the recipe for my Buckfastleigh Sourdough. It's a daily bread which I bake five days a week and make and sell about 25 of them a week in local shops.

  • 100g stoneground wholemeal flour (organic; Marriages)
  • 400g strong white flour (organic; Shipton Mill No. 4)
  • 150g starter at 100% hydration
  • 285g water
  • 8g salt

It's Sunday evening about 9pm.

I used the starter from the jar out of the fridge. If I didn't have enough, then I'd have started with 30g starter from the fridge, added 60g flour and 60g water and left it for a few hours.

This is the dry stuff in the mixing bowl. I just separated them so you could see - wholemeal on the right, white on the left and salt in the middle. (500g flour + 8g salt) Mix these up and measure out the starter:

Add the water:

Maybe not exactly 285g but close enough. The water was directly out of the tap - my water here is chlorinated but that's fine. It was a little chilled so I added some hot to it (from the tap) I didn't check the temperature, but it felt slightly warm. (Oh look, the starter isn't floating, oh well)

Mix that up and tip it onto the bench and push it about a little more to make sure it's properly mixed and use a scraper to pull it into one shaggy blob:

This is then left, covered with the bowl for 30 minutes. Note: No kneading has happened yet.

Lets not forget the starter, so stick the jar on the scales, zero the scales and add 75g flour:

and water:

This was then stirred up and I left it in the relative warmth of the bakehouse for the next hour just to let it warm up a little to let the yeasty beasties get to know their new food source and start to get to work before I put it back in the fridge. (Incidentally, I'm making this on Sunday evening and the last time the starter was used was on Friday afternoon when I used some to create the 3Kg I needed for the Friday night knead)

Half an hour later, I take the bowl off the shaggy lump, use the scraper to tease it out to a longer "log" then knead it for about 30 seconds. Yes, 30 seconds - it's a push away with my thumbs, then roll back with fingers operation. It takes 3 or 4 of these to turn the vertical sausage into a horizontal one. I pick this up, turn it 90° and do it again. I do it 3 times in total then chaff it into a boulle shape then plonk it back into the bowl. This really did only take 30 seconds.

I stuck the thermometer into it so you could see.

That's taken less than 45 minutes with a big half hour gap in the middle. Low impact, very easy to do. I then covered it with a shower cap and left it in a (relatively) cool place in the downstairs kitchen - which was at about 18°C.

I split this into two blog entries just to keep the size and loading time down - on to part 2!

-Gordon

victoriamc's picture
victoriamc

Most of the time I do tend to bake healthy, wholegrain breads fortified with this, that and the other.  However, every now and again, (actually quite often).  I like to bake a nice classic crusty white bread.  This recipe and method could not be easier and the bread is really comforting and tasty.

Details are here, thanks for stopping by!

http://mybreadandbrot.com/crusty-white-bread-with-flax-seeds/

 

ANNA GIORDANI's picture
ANNA GIORDANI

Carissimi Amici, 

ultimamente sono molto occupata con alcuni corsi professionali che sto frequentando, ma vi seguo sempre con grande affetto e stima. Siete per me sempre una straordinaria fonte di condivisione ed apprendimento.

Vi lascio l'immagine e la ricetta di una mia produzione, chissà se vi piacerà. A noi in famiglia questo prodotto piace moltissimo e lo preparo spesso per fare degli ottimi Sandwich oppure dei Toast farciti.

Nostalgia della Francia .....ed è andata così: Il "Pain de Mie"....o pane in cassetta, è la cosa più simile al pane bianco affettato che si troverà in Francia, ma l'impasto è arricchito di latte e di burro.


E' uno dei pochi tipi di pane francese che viene cotto in uno stampo.


Più mollica che crosta....straordinario questo Pane, come lo è stata la ricetta dell'autore che mi ha ispirato ‪‎Richard Bertinet‬.

 

Pain de Mie con impasto indiretto: Per la Biga di 24 ore a 18°C:- 200 g. di farina forte W330- 100 g. di acqua fredda di rubinetto-    2 g. di lievito compresso Fare un composto formato da grosse briciole con un cucchiaio - no attivazione del glutine.Coprire con pellicola, praticare qualche forellino per una buona ossigenazione dei lieviti. Rinfresco con:- tutta la Biga di cui sopra- 360 g. di Farina per Pane di forza di tipo "0" o "1" con 13% di proteine- 110 g. di acqua a temp. ambiente- 100 g. di latte intero di alta qualità-   10 g. di sale-     5 g. di malto d'orzo in polvere - in assenza 10 g. di quello in pasta-     7 g. di lievito compresso-   11 g. di pasta acida essiccata (oppure stesso peso di Lievito madre in Polvere della Rossetto)-   50 g. di burro  Impastare come di consueto partendo dalla farina, la biga, il lievito compresso sbriciolato, la pasta acida essiccata ed il malto in polvere. Versare prima il latte ed impastare, poi l'acqua ed impastare appena prende corda inserire il sale. Per ultimo il burro a fiocchetti, incordare. Il tutto non dovrebbe prendere più di 10 minuti. Chiudere a palla e posizionare coperto dentro ad un contenitore. Far puntare a 26°C per 1 ora, decorsa la quale rovesciare l'impasto con la chiusura in alto sul tavolo e conferire la forma prescelta, inserire all'interno dello stampo rivestito di carta da forno..Posizionare nello stampo, coprire con cellophane e mettere nuovamente a 26°C per 1 ora e comunque sino a quando il composto non abbia raggiunto e superato di circa 1 cm. il bordo dello stampo. Posizionare in forno alla prima tacca in basso ad una temperatura di 200° C, coprire con stagnola e cuocere 35 minuti decorsi i quali, togliere la stagnola e proseguire la cottura per altri 10 minuti. Una volta cotto estrarre dallo stampo e posizionare su una griglia piegandolo su un lato. Lo stampo utilizzato per queste dosi ha le seguenti misure: cm 30 x 11 h 7 Cosa importantissima la qualità della farina!! Un grande abbraccio a tutti, a presto. Anna G.

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