The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

isand66's picture
isand66

 

I love adding sweet potatoes to bread.  I have to admit I thought I had roasted some purple sweet potatoes which I love to use to add that beautiful purple color to the bread.  As it turns out I had roasted some red purple potatoes which are actually much tastier to eat by themselves.  They don't add a lot of color but are do add a nice amount of moisture and spring to the crumb.

I also added some freshly ground purple corn that I had sprouted several weeks ago and some freshly ground whole wheat.  I sifted both flours once with my #40 sieve which I find gives me a much better overall bread.

The crumb on this one was a bit closed which could have been due to some over proofing since my wife was baking cookies and kind of through my timing off.  Anyway, the taste was excellent and the rolls are perfect for burgers or sandwiches as well.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Frankie wants to know where his chair is! 🐶

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danni3ll3's picture
Danni3ll3

 

 

This is one of my very favourite breads. It is so creamy and delicious.

 

This recipe is very close to my take-2 on it. This time, I didn’t have to add extra water to the dough and I decided to do all coil folds instead of half regular folds and half coil folds. I’m curious to see how that will affect the crumb.

 

 

Recipe

 

Makes 3 loaves

 

Porridges: 

50 g large flake oats plus 100 g water

50 g coarse ground Khorasan  

Dough: 

300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water 

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

Flaked khorasan and oats for topping

 

Two mornings before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for the day. 

 

The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

The morning before:

  1. Feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 

2. Place into fridge until the next morning. 

 

The night before:

  1. Mill the Khorasan berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Mill the khorasan berries for the porridge and set aside for the morning. 

 

Dough Making day:

  1. In the morning, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 3 hours at room temperature (73F).
  2. Add the water to the rolled oats and cook on low, uncovered, until very thick and creamy. All the water should have been absorbed. Set aside to cool. 
  3. Do the same with the coarse ground Khorasan and the water. This took about 45 minutes. Add to the oat porridge and let cool. 
  4. After the autolyse, add the salt, the yogurt, and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Add both porridges and mix for another 2 and a half minutes until well distributed.
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 1 set of coil folds after 30 minutes and then 3 sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 4  hours. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~770 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  8. Do a final shape by 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 or big bubbles. 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.
  9. Sprinkle some large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. 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. 
  3. 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.

gavinc's picture
gavinc

I was inspired by alfanso making baguettes using Hamelman's Sourdough Seed Bread recipe. His results looked stunning with great crust colour and crumb. Today I made the same recipe into an oblong loaf. Reasonably happy, except I was expecting more volume and more open crumb. Still tasted great. 75% hydration, 25% seeds; sunflower, sesame and flax (linseed). Definitely will make this again, but will extend the final proof. I didn't retard the final proof but gave it 2 1/2 hours at 24C. Ideas welcome.

Benito's picture
Benito

I first started baking pies about two and a half years ago, I’ve gone through a pile of different pasty recipes until I tried Stella Parks recipe in Bravetart cookbook.  I’ve mentioned this one before, but if you haven’t tried it you really need to.  It is the easiest to make, the one challenge for us bread bakers is not to knead.  Once I have a dough in my hands I automatically want to knead it, with pastry you really shouldn’t knead it.  In fact, I barely bring this together.  It is a dry shaggy mass that you will fold and roll out, it comes together eventually though and the less you do to it the better the outcome.  You certainly don’t want a tough pastry do you? 

In fact until last weekend I hadn’t make any pastry since the fall, once the pandemic started we weren’t seeing friends so with all the bread I’m already baking also eating a whole pie between the two of us was just gluttony.  Then last week we saw two friends and tonight we’ll have neighbors over so I needed to make dessert since that is what I’ve invited them over for, an evening on our balcony having wine and then dessert.  Galettes are so easy and there is less of it to finish so I don’t feel quite as guilty about making it.

I used 2 cups of blueberries

3 cups of rhubarb.

a pinch of salt

1/2 cup of sugar

dash of cinnamon

2 tbsp of tapioca startch

zest and juice of one lemon.

 

 

chapstick's picture
chapstick

Like scorchia, Covid-19 led me to invest in a big bag of "ultra-unifine" bread flour from Azure. I've used it in place of white bread flour in a few recipes and decided it was time to let it shine in a classic-style sourdough.

I tossed up whether to use Ford's Pan Rustico or his Pan Integral recipe. Perhaps the latter would have been more appropriate, but for whatever reason I went with the former.

Dough made with this flour feels extremely soft and smooth. It absorbs water easily, so I splashed in a little extra as I mixed, probably about 50g (for a half-batch). I followed Ford's "squeeze and rest" method for the mix, and found it very effective.

The taste of the bread is excellent. The texture of the crumb isn't as custardy and open as I like it. I think my handling was quite light, so I wonder if this is either inevitable with this flour, or suggests a higher hydration would be beneficial. 

crumb shot

chapstick's picture
chapstick

For my first bake from Bryan Ford's beautiful new book, I was drawn to these "semitas de yema" for two reasons. First, their appearance - and, it turns out, the method - is similar to Asian "pineapple" buns, hitting the void that is within me, now that I am living far from the Asian bakeries of my home town. Second, I have previously experimented with using sourdough in enriched doughs but never seen a professionally written recipe that relies entirely on wild yeasts.

Despite making a decision explicitly based on the fact of the dough being enriched, I had not given any thought to the obvious implication that much fat and sugar would be involved. Nor had I properly read the recipe and noticed the volume of dough to be made. It was only when I started mixing the final dough that I realised what I had got myself into! It was too late to scale down; but I couldn't bring myself to go full opulence. I cut the weight of these ingredients by about a third, and veganised the butter by replacing with a mix of vegan faux-butter and olive oil. Unfortunately my pandemic-inspired using-up of long-neglected pantry items had left me only recently without coconut oil, otherwise a perfect and already-vegan fat called for in the topping. For this part I followed the recipe's weights but used olive oil with the sugar and flour.

Speaking of flour, I used one that is new to me and high-extraction. The egg, I replaced with some chickpea cooking liquid I happened to have in the fridge, and about 20g of ground flax seeds. With all of these substitutions, I was deeply uncertain the recipe would work at all. Yet three hours after shaping, the topping on the buns had nicely cracked, and I preheated the oven. 

buns before baking

I've never eaten (or seen!) semitas de yema before, so I cannot speak to the authenticity of taste or texture. However, I can confirm that these are delicious, chewy but not tough, and perfect with a cup of hot, black coffee.

single bun, side view

single bun sliced open

Worthwhilebubble's picture
Worthwhilebubble

I freeze my sourdough discard. I defrosted 50g of it overnight then the next day added it to 250g wholegrain flour (home milled), 250g bread flour, 375g water and 10g salt after a 30 min autolyse.

For gluten development I performed one stretch and fold, lamination and 3 coil folds then left to bulk ferment at 28 celcius.

The total bulk fermentation time was 11 hours from when I added the starter to the autolyse. After the last coil fold I waited for the dough to rise 25%.

I also used an aliquot jar and the jar dough had doubled in 11 hours from when I added the starter to the auolyse.

With my active starter it takes 4.5 hours at this temperature, so the discard took a lot longer.

Then pre shaped, shaped and overnight proof in the fridge. Baked in Dutch oven for 50 mins at 220c with convection in a small oven.

I'm very happy with the rise and ear, most unexpected from defrosted frozen discard!

Benito's picture
Benito

OK still on a miso kick, not my homemade as that will take sometime yet, but red miso again.  I was happy with my previous bake of miso with furikake, but decided to change it up just a bit by adding toasted black and white sesame seeds.  Since I love sesame seeds and have baked a previous black and white sesame seed bread I thought that it would be great with the flavour of miso.

Bread flour 352 g

Sprouted Whole Wheat 97 g

Water 320 g

Levain 115 g 100% hydration Sprouted whole wheat 

Miso paste 26 g 5.3% (My red miso paste is almost 1 g sodium per 20 g miso)

Salt 9 g 1.8%

Toasted Black and White Sesame seeds ½ cup.

 

Bulk Fermentation at 82ºF took in total about 5.5 hours with an aliquot jar rise of 60%.  Because the aliquot jar dough doens’t undergo the coil folds of the main dough, it will overestimate the total dough rise.

1.    Liquid Levain   (0:00) --- I build mine at around 1:2:2 with 2ºC water and refrigerated it for about 2 hours and it was left in the proofing box turned off with the saltolyse dough.

2.    Saltolyse  (0:00) --- 2ºC water to which is mixed the salt and levain to dissolve, then both flours and mixed.  Refrigerated for about 2 hours then placed in the proofing box turned off.

3.    Add Levain  (+10:00)  --- The next morning, spread miso and then levain on top of dough and work in using your hands.  Then 200 French folds to ensure miso and levain well incorporated.

4.    Light Fold   (+10:30) --- With dough on a slightly wet bench do a Letter Fold from both ways.  Remove 30-50 g of dough to the aliquot jar and always keep with the main dough.

5.    Lamination  (+11:00) --- Place dough on wet counter and spread out into a large rectangle. Sprinkle on toasted black and white sesame seeds.  Do a Letter Fold both ways.

6.    Coil Fold   (+11:45) --- Coil Fold

7.    Coil Fold   (+12:30) --- Coil Fold

8.    Coil Fold   (+13:15) --- Coil Fold - good window pane achieved so dough left to complete bulk untouched.

9. End of BF - Shaping   (~15:30) --- Aliquot jar had 60% rise, shaping done and dough placed into banneton and into fridge at 2ºC for cold retard.

10. (21:30) Bake   --- Score cold and bake in a pre-heated 500F oven for 20 minutes with steam

11. Vent Oven 20 minutes into the bake --- Vent oven and bake for 20 or more minutes at 420F then an additional 3 minutes at 350ºF. 

 

alfanso's picture
alfanso

MTloaf touted this bread to me recently and while I didn't immediately get on the stick, I kept it off the back burner.  So here goes.

MT was right.  This is a fantastic tasting bread.  As I hand mix, it was a bit of a fight to perform French Folds, adding  two Letter folds at 50 & 100 min of a total of 150 min BF.  

Immediately divided and pre-shaped using my very recently acquired Abelbreadgallery method.  A 20 min rest and shaped.  Very easy and the dough, for all of its semi-stiffness, was a simple pleasure to roll out.  Couched and retarded for about 16 hours, and baked from retard with just a 15 minute warm-up.

Being a new formula, especially one with lot of seeds, I didn't know what to expect, but it baked just beautifully.

I kept to my brand new regimen of a 3 stage build for the 100% hydration all AP levain, limited my FF total to 125 with a 5 min. rest halfway, and continued to exhibit kid gloves on the subsequent handling of the dough.

This bread is surely a keeper.

 

 

~340g x 3 long batards, plus two teeny batards.  Just for fun. 

Hotbake's picture
Hotbake

 

 

 

You know one of those days when I'm indecisive about what to make and unsure what I craved. Breads like sesame or bulgur never disappoint.

 

 

 

 

Pages

Subscribe to Recent Blog Entries