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Bröterich's picture
Bröterich

According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.

 

 

Zoodles's picture
Zoodles

Finally got the recipe to work on my fourth try and reading some of the basic advice found on the forums. Reduced the hydration from 85 to 75 percent and did a colder set of rises at 73 degrees. Very pleased to have gotten two good loaves, after all this work and decided to make my first post.

TwoCats's picture
TwoCats

After years of experimentation, I think I'm finally starting to understand how to get the results I'm looking for.

Both of these doughs were prepared similarly:

  • 586g Central Milling ABC+
  • 53g semolina (Bob's Red Mill)
  • 53g whole wheat (Giusto)
  • 53g khorasan (Central Milling)

Autolyse this mix with 582g water for about 3 hours.

Hand mix in 150g mature levain (dome not yet deflated) and then do French folds on countertop. Let hang out for 45 minutes.

Add 18g salt and do French folds. Let hang out for 30 minutes.

Do 4-stretch and fold in bowl.

For every hour for the next 3 hours, do stretch and fold in bowl.

About 90 minutes after the last S&F, shape and put into the fridge and retard anywhere between 12 and 20 hours.

Take out next day, slash, and bake on pizza stone for 20 minutes at 485F, then lower to 450 and bake for another 20 minutes.

Interesting how these two doughs had different blooms given that they were the same dough.

The height of the dough that appeared to have less of a bloom on the first photo actually had a better spring, at nearly 4.5 inches.

I'm still working on shaping on the ends of the batard. They're always sloped this way. I'm not sure how to fix it, other than more tension.

Super happy with my open crumb, but not too open as to let butter slip through every nook and cranny.

ifs201's picture
ifs201

 

I copied this recipe from Danni . Following her comments I increased the amount of cornmeal, but otherwise I pretty much followed exactly. My apartment was hot and humid (NYC summers!) so I reduced I lot of the fermentation times. 

at 7:30am I poured 220g of boiling water on 120g of coarse cornmeal and at the same time I built my levain of 33g starter, 33g rye, 66g whole wheat, and 66g cold water (my apartment was about 82 degrees). 

At noon I did an autolyse of all of the cornmeal soaker (about 340g) with 300g whole wheat and 700g bread flour and 560g water. This sat for 1 hour.

Given how hot my apartment was, at 12:30 (5 hours later) I mixed the dough adding the levain and 22g of salt. I did 70 slap and folds, waited 30 minutes, and did 40 slap and folds during which I incorporated the 150g of sunflower and pumpkin seeds. I then transferred the dough to a container and did 3 stretch and folds over the next 1.5 hours. The bulk ferment was about 4.5 hours and the dough rose maybe 30-40%. 

I then pre-shaped the loaves and did a final shape 10 minutes later. Given how hot my apartment was, I was nervous about over-proofing. 

I then refrigerated the shaped dough for about 15 hours and baked right out of the fridge for 25 minutes covered and 20 minutes uncovered. 

This is by far the best oven spring I've ever had. I was worried because the loaves hadn't risen much during the fermentation process. I am so excited to cut it open! 

ifs201's picture
ifs201

I just tried my first recipe from Sourdough by Sarah Owens. I used the Sweet Potato Levain recipe and doubled it, but substituted canned pumpkin for sweet potato. The recipe used 300g leaven, 680g water, 360g pumpkin puree, 20g molasses, 900g bread flour, 240g whole wheat flour, 60g rye, and 24g sea salt.

 

At 10pm the night before the bake I built the levain.

At 6am the following morning I mixed the water, pumpkin, flours, and water with the starter and allowed to autolyse for 30 minutes. I then sprinkled salt on top and then did 70 slap and folds. I let rest for 30 minutes and then did 40 slap and folds. I then did 3 stretch and folds. I didn't touch it during the last hour of bulk ferment. The dough had almost doubled after 3.5 hours. 

I pre-shaped and then shaped the dough and put in the fridge for an 8-hour retarded  fermentation. I baked for 22 minutes with lid on and 17 minutes with lid off. I think I could have let the crust brown a bit more, but was worried about it catching because of the sugar in the dough. 

Tastes good, but a bit disappointed in the crumb. Decent oven spring. 

 

The Roadside Pie King's picture
The Roadside Pi...

I already posted these creations to the C.B.  I feel these first specialty pizza pies of mine desire a blog entry also.

 This morning I whipped up a batch of my IDY pizza dough by hand, scaled for two 12- inch pies (324 Grams Ea.) The plan is for a seven-hour room temperature ferment. For these special Community bake pies, I am going way off the reservation in regards to toppings. My wife requested chicken as her topping, her pie will be chicken cordon blue pizza. My pie is going to be Italian eggplant Parmigiano pizza. Smile... This is exciting!

http://www.thefreshloaf.com//files/u19111/IMG_5952.JPG

Preparation complete, oven pre-heating. All systems go

All the ingredients for both the chicken and eggplant pies ready and waiting. We are on schedule for a 4:30 PM bake. T minus 80 Minutes.  Smile...

https://www.thefreshloaf.com//files/u19111/IMG_5954.JPG

First out of the oven, chicken cordon bleu.

http://www.thefreshloaf.com//files/u19111/IMG_5955.JPG

http://www.thefreshloaf.com//files/u19111/IMG_5956.JPG

Next up on the menu, Eggplant parmigiano pizza pie.

http://www.thefreshloaf.com//files/u19111/IMG_5958.JPG

Thanks for visiting.

 My next community pie bake will be a sourdough skin, rustic pie from the country of my heritage, (Malta) Look for it in the C.B. thread!

 As promised, I submit for your approval:
 A  rustic flat bread pizza, from the island of Gozo Maltese/Gozitan Ftira/ Ftira Għawdxija. The toppings:
Olive oil, vine ripened tomato, anchovies, raw shallot rings, capers, sauteed shallots with shiitake mushrooms, garlic. and topped off with thinly sliced red potatoes. This my friends is indeed a culinary treat! The recipe is in the photos. I converted the crust (base) from a commercial yeast formula to sourdough, additionally I added my obligatory whole grains. As you can see this formula called for a very low hydration dough, which worked very well for this application.

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Anne-Marie B's picture
Anne-Marie B

The tastiest sourdough I have ever baked. And also the most aromatic. It is one of those recipes that you bake in an enamel cast iron casserole dish and it just did not rise as much as I hoped. It had to prove in the fridge for two hours before being tipped into the hot pot, but I went swimming and it spent at least double that time in the fridge. I am not sure it that may have affected the rise. It is the best tasting bread without a doubt.

The mix of applesauce, ground almonds and orange is a great flavour combination. The recipe also included raisins, but I felt it did not quite feel right with the other ingredients so I gave it a miss.  Orange flower water is very strong in terms of its perfume, so I settled for a half teaspoon and zested two oranges instead.  I think it turned out perfectly in terms of taste. I will make this one again and again. 

The original recipe https://breadtopia.com/sourdough-apple-almond-raisin-bread/

 

Elsie_iu's picture
Elsie_iu

I’ve always liked the nuttiness of barley bread. It thus bothered me a bit when I couldn’t find whole barley anywhere… That’s until recently, I discovered some hull-on barley in a tiny Indian grocery store. Of course I ended up sprouting it for this week’s bake. Since the hull is inedible, it was sifted out and discarded after milling.    

 

 

30% Sprouted Barley Sourdough

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled Except*)

285

100

256

100

29

100

288.5

100

Sprouted Barley Flour (from 90g hull-on barley)

75

26.32

 

 

 

 

75

26.00

Whole Kamut Flour

90

31.58

 

 

 

 

90

31.20

Whole Spelt Flour

90

31.58

 

 

 

 

90

31.20

Whole Pearl Millet Flour*

30

10.53

 

 

 

 

30

10.40

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

3.5

1.21

Whole Rye Flour (Starter)

 

 

 

 

 

 

3.5

1.21

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

239.5

83.02

Water

 

 

113

44.14

29

100

145.5

50.43

Whey

 

 

100

39.06

 

 

100

34.66

 

 

 

 

 

 

 

 

 

Salt

5

1.75

5

1.95

 

 

5

1.73

Vital Wheat Gluten

9

3.16

9

3.52

 

 

9

3.12

Starter (100% hydration)

 

 

 

 

7

24.14

 

 

Levain

 

 

65

25.39

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

548

214.06

65

224.14

548

189.95

 

 Barley hull sifted out

 

Sift out the bran from dough flour, reserve 29 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 3.5 hours (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 3 hours. Construct a set of stretch and fold at the 15 and 30 minute mark.  

Shape the dough then put in into a banneton directly. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

It was boiling hot in HK in the past week so my home almost reached 30°C. I had to let the dough ferment at room temperature for 3 hours to suit my schedule. Unsurprisingly, it was beginning to degrade at the time of shaping. Thanks god it still turned out fine (read: not liquefied…yet)!

 

 

Updated: The bread is a bit too dense for my liking, probably due to the high percentage of gluten free flour. That said, it's still much lighter and softer than 100% rye bread. Pearl barley is relatively mild so it didn't really shock me that sprouted barley has a subtle flavor as well. To be honest, I might not be able to detect its presence if I weren't the one who baked it. Its flavor might better come through when used with white flour. Moreover, this bread is quite sour thanks to the elevated temperature. This has certainly masked the delicate characteristics of barley further.  

 

_______

 

Double shrimp & mushroom seaweed fried rice

 

Eggplant, soya chunk & mushroom coconut curry with paniyaram

 

Smoked salmon, seasoned soft-boiled egg & napa cabbages with homemade semola “ramen”

 

Spinach, mushroom & tuna lasagna with herby tomato sauce & provolone piccante

 

Ethiopian-inspired dinner: Doro wat & injera, mixed dal, green beans & cabbages in tomato sauce, and shrimp oil toasted rice

 

White bread of the week: 40% mixed grains SD (10% each red & white wheat, spelt & rye)

 

 

Nickisafoodie's picture
Nickisafoodie

I have been experimenting with different ways to use my home oven for pizza.  Tonight's came out really good.  I used a baking steel about 6 inches below the top of the oven, close to the middle rack.  I used 550 F setting and also used the convection setting which often adds another 25 or so equivalent heat.  I preheated the oven for one hour.

I used my sourdough culture which I built up 3 times at 100% hydration followed by making the dough and a further two days in the refrigerator.  I used a food processor running and pulsing for 90 seconds.  King Arthur 12.7% Special Patent Flour (785gr or 96%)  I also used 33 grams or 4% of 100% whole wheat flour for the remaining).  Thus total flour of 816 gr, 3% salt, 100gr of starter, 500Gr spring water (62% hydration).  I added two tbs of extra virgin olive oil and 1 tbs of malt powder I made from sprouted wheat.  Basil on the whole pie with sausage on half.

I baked the pie for two minutes, then turned the pizza 180 degrees around and cooked for another three minutes.  The bottom crust was nice and crisp due to the baking steel, far better then I ever got with when using a stone (although stone works well overall).   I am very pleased with the result.  Next time I may cut the dough size back 10%. Each ball was 440 grams or .97 lbs each, 410gr may be better for this NY style pie.  And perhaps 10% whole wheat and 90% white.  Or as my sweetheart Liz said, it was fine the way it was!  The never ending quest for perfection!! :-)

 

 

Danni3ll3's picture
Danni3ll3

I loved David’s San Francisco recipe and decided to add some seeds to it and change the flour combo. I got the inspiration for the seed mixture from a guy named Josh (JoshFox Bread) that I follow on Facebook. He has a micro bakery thing happening similar to what I do but on a larger scale. His breads always look so delectable! So between David’s recipe/method and Josh’s combo of seeds, I hope I have a winner!

 

 

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

 

Dough:

668 g strong bakers unbleached flour

116 g freshly milled Durum flour

116 g freshly milled Spelt flour

96 g freshly milled Rye flour

800 g filtered water

23 g pink Himalayan salt

30 g plain whole milk yogurt

 

Add-ins:

40 g toasted sesame seeds

40 g toasted sunflower seeds

40 g toasted flax seeds

40 g toasted millet

40 g toasted poppy seeds

 

A few days before:

  1. Get your starter up to speed by feeding it two or three times. I fed mine 3 times with rye and unbleached flour.

 

Two nights before:

  1. Mix the starter with the water and then add the flours. 
  2. Let ferment at room temperature (70 F or so) for 12 hours. 
  3. Refrigerate until the morning of making the dough. For me this was about 24 hours.

 

The night before:

  1. Mill and measure out your flours and set aside covered.
  2. Toast all of the add-ins in a dry frying pan. Cover and reserve.

 

Dough making day:

  1. Remove the levain from the fridge to warm up to room temperature.
  2. Mix the flours and the water in a stand mixer and mix on low for one or two minutes until you have a shaggy dough and no dry flour. Let autolyse for a couple of hours.
  3. Add the salt, the yogurt and the starter in chunks. Mix on low for 1 minute to mix the ingredients and then mix on the next speed up for 9 minutes to develop the gluten.
  4. Add the toasted seeds gradually and mix for a minute or two to distribute the seeds throughout the dough.
  5. Transfer the dough to a lightly oiled bowl and cover. Place in a warm spot (82 F-My warm spot is my oven with the lights on and the door cracked open) and let ferment for 3 and a half hours with two sets of stretches and folds at 50 and 100 minutes. My dough rose about 30% by the end of bulk fermentation. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~760g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Place the dough seam side down in rice floured bannetons. Cover and roof in a warm spot until dough has risen 50%. When I made this recipe the last time, the dough had risen 50% in two hours but this time, it was ready after only one. 🤗 
  9. Then refrigerate for at least 12 hours. This particular dough was retarded for 17 and a half hours.

Baking Day:

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough, seam side up, inside. I was surprised at how light the loaves felt and hoped that they weren’t overproofed! 😳
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I think I caught them just in time. I have ears on most of them so happy about that! 

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