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Yippee's picture
Yippee

Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.

Japanese style sandwich bread is nothing new to me. I had made numerous loaves of them when I started out baking bread two years ago. However, there was a new element in this bake – wild fruit leavens, which I’ve watched with great interests but have never taken the initiative to further experiment. Akiko’s informative post and beautiful bread have given me the push I needed. She has opened the door of opportunity for me to experience a new dimension of bread baking. Thank you, Akiko!

 

I followed Akiko’s formula and instruction closely with one exception: weight of the final dough was reduced for my smaller Pullman pan.

 

Here are some pictures of this 'new', wild yeasts leavened bread:

http://www.flickr.com/photos/58821372@N05/sets/72157626338061266/show/

 

A similiar type of bread I  made before with commercial yeast:  

http://www.thefreshloaf.com/node/11745/recipe-japanese-style-sandwich-bread-water-roux-starter-sponge

 

Yippee's picture
Yippee

I first experienced the magic of wild fruit yeasts when developing my three sourdough starters two years ago. All three of them were built from wild yeasts in raisins. Today, my second jar of wild fruit yeasts are brought to life. Through the glass, I can feel the energy of these invisible microorganisms, see cycles of new lives, and almost picture my new breads! My heart is filled with joy. I’m looking forward to the many fun and exciting experiments to come!

 

 

Here are some pictures of my wild fruit yeasts:

http://www.flickr.com/photos/58821372@N05/sets/72157626212711287/show/

 

My first loaf using wild fruit yeasts as an exclusive leaven - Japanese white sandwich bread:

http://www.thefreshloaf.com/node/22851/20110320-akik%E2%80%99s-japanese-white-bread 

 

 

Submitted to Susan's Yeastspotting!

 

jombay's picture
jombay

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.

Formula;

Croissant Dough from Suas' Advanced Bread and Pastry

Ingr.                          Bakers %    Test

Bread Flour                100.00         1lb 1 5/8 oz

Water                        38.00           6 3/4 oz

Milk                           23.00           4 oz

Sugar                        13.00           2 1/4 oz

Salt                           2.00             3/8 oz

Osmo. Instant Yeast   1.20             1/4 oz

Malt                          0.50             1/8 oz   *I didn't have any so I cut it out

Butter                       4.00             3/4 oz

Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight

Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.

-Matt

 

 

Franko's picture
Franko

 

 

 

Last week I had the idea to make some sticky buns on my days off, not only because I enjoy them and have them so seldom, but also I wanted to contribute something to this long neglected blog of mine on TFL. The problem was I wanted to do something a bit different from the usual cinnamon and walnut/pecan variety of sticky bun. Often a flavour combination will come to me right away, but not this time, so I put it on the back burner knowing I'd eventually come up with something promising. Earlier this week I hit upon the idea of using pineapple in the buns, inspired by memories of one of my childhood favourites, the classic Pineapple Upside-down Cake, with it's delicious combination of caramelized sugar and pineapple. As far as a different type of nut to use, macadamia nuts were my first choice for their lovely subtle flavour and texture, and with ginger replacing cinnamon for the spice component of the buns. The dough itself is based largely on the Sweet Roll Dough from AB&P, but using whole milk instead of powdered , and increasing the percentage of yeast, as the osmotolerant yeast called for in the AB&P formula isn't readily available to me. Instead, I used the percentage (6.6%) that Jan Hedh calls for in his Sweet Bread formula from 'Swedish Breads & Pastries' . All of the formulas will be included in links below for anyone who'd like to try this variation on an old favourite for themselves.

Procedure:

The makeup is similar to sticky cinnamon buns , but you will need some rings of tinned or fresh pineapple as well as some chunks for the the filling. The rings are cut in half, each half going into a small foil tart pan that's been smeared liberally with Sticky Bun Glaze. Place a half maraschino cherry cut side up, inside the inner semicircle of the pineapple and sprinkle some chopped nuts on the other half of the foil.

 

This can be prepared while the dough is chilling in the fridge. When the dough is well chilled it can be rolled out to a thickness of 3mm/1/8in and approximately 41cm/16in wide. Brush the entire piece of dough with some of the syrup reserved from the pineapple, or water, then sprinkle the ginger sugar evenly over the entire dough except for the bottom 50mm/2in . Apply small chunks of pineapple and chopped nuts over top of the sugar so that the dough is evenly covered to the borders.

 

Roll the dough up as you would for cinnamon rolls.

and slice into 115gram pieces, placing each in the prepared foil pans. Let rise for 45-60 minutes at room temperature and place 4-6 foil pans on a sheet pan at a time per bake, keeping the others in the fridge, and bake in a preheated 385F oven for 20-25 minutes. Once the buns have a light to medium brown colour remove them from the oven and turn them upsidedown onto parchment paper.

Note: Please be careful when doing this, using gloves or tongs to prevent a hot sugar burn.

Allow to cool for 1hr or longer before serving. This is easier said than done apparently in my case, since I was only able to last about 40 minutes before trying one out. The buns have a beautiful soft crumb that soaks up just enough of the glaze to impart the caramel flavour in every bite. It's everything you'd expect from a sticky bun and a nice variation on a traditional favourite.

Below are the links to the recipes used . The first is for the Sticky Bun Glaze, the second for the Sweet Bun Dough

 

 

https://docs.google.com/document/d/1JwgUSohf6Bu0JbjBuUHfG3JeFfebCX0qd4COlbEz6ag/edit?hl=en&authkey=CJjpy74B

 

https://docs.google.com/document/d/1nlQFe1H7lz_CDKfcfnLuBKmRW8Bs3DEJbgk7a_n_NhI/edit?hl=en&authkey=CKCOsJwB

Cheers,

Franko

 

 

MadAboutB8's picture
MadAboutB8

My mission to practice making croissants continues. Fourth-time was indeed a charm. I was quite happy with the result and felt that I was on the right track. There could be a number of factors contributing to better outcomes this week.

  • Different butter - I used Danish style cultured butter this week. The butter texture is different. It was much more pliable, softer and creamier, which, in my opinion, made it easier to laminate into the dough.
  • Practice make perfect - though I'm not anything near perfect, but practice does help tremendously. I started to get into the rhythm and know what I should do and don't.
  • Room temperature - the week before, room temp was sitting around 28C. This week it was a comfortable 20c range. It made all the different with laminating the dough, the butter stay solid without melting.
  • I rolled the dough more carefully and rested the laminated dough frequently during the rolling of each turn. I also rested the dough longer between each turn (1 hr this week against 20 minutes last week's).

As I like trying new recipes, I made half of the croissant dough into bear claw, a croissant pastry filled with frangipane and shape like a bear foot. The recipe comes from Bourke Street Bakery cookbook. It tastes lovely with nice almond flavour and moist interior.

I also had lots of croissant dough scrap from all the trimmings. Instead of throwing that in the bin (which I hate to do), I made them into a pesto croissant baguette. Though, the baguette wasn't as flaky as croissants (given that they were dough scrap bundled together), I was surprise that it was reasonably flaky and tasted rather nice.

 

For a more photo and recipes, you can find it here.

Sue

http://youcandoitathome.blogspot.com

 

 

 

 

Aussie Pete's picture
Aussie Pete

 Easter as we know is shared and respected over most of the world. Last year I noticed  people were asking for recipies for Easter breads.

So I noted that for next year(being 2011) I would start a blog asking people of different nationalities to share their traditional easter bread from their homeland or even a recipe handed down through their families over the years that comes out as family treat at easter only.

Easter means a lot of different things to different people and their cultural values. Sharing is just another aspect of respect and understanding between cultures and nationalites.

So lets start a blog in the Fresh Loaf site to start sharing your favorite Easter Bread recipe and see how many variations of Easter breads are displayed for all to share and enjoy.

Here is mine, naturally it is Australian.

Australian Hot Cross Bun

 

  • 4 cups bakers flour

  • 1/4 cup caster sugar

  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten
  • Flour paste
  • 2 x 7g sachets dried yeast

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water
  • 1 1/2 cups currants, raisins or mixed dried fruit 
  • Glaze
  • 1/3 cup water
  • 2 tablespoons caster sugar

Method



  1. place flour, yeast, sugar, mixed spice, salt and your choice of dried fruit in a large bowl. Soften your butter/margarine in a small saucepan over low heat. Then add and heat your milk. Heat for 1 minute, or until lukewarm. Then add warm milk mixture and eggs to your fruit choice. Mix until dough almost comes together.  Form to a soft dough.




  2. Place dough on a floured surface. Knead  until dough is smooth nearly 10 minutes. Place into a lightly oiled bowl. Do the usual bread routine by placing in a warm place for 1.5 to 2 Hrs. Spray a tray or use baking paper to line. Punch dough down and knead on a floured surface til smooth. Divide into 12 even portions and shape each into a ball. Place onto the prepared tray cover with plastic wrap, setting it aside in a warm area till buns double in size. Preheat oven to 190°C.




  3. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.




  4. Make glaze: Place water and sugar into a small saucepan over low heat. Stirring till sugar dissolves and it comes to the boil. Boil this mixture for 5 minutes. then brush this glaze while still warm over the warm hot cross buns. Serve warm or at room temperature..........Care to Share your recipe. Cheers to All...........Pete



 
varda's picture
varda

Recently my husband announced that he needed to cut way back on salt in his diet, and after quizzing me about the bread I've been baking, determined that he needed to cut way back on my bread.   Given that he's my principal guinea pig (I mean recipient, I mean,... oh forget it)  I viewed this as a setback.   After some thought though I realized it was an opportunity.   And so ...  Tuscan bread.

I used the recipe from King Arthur http://www.kingarthurflour.com/recipes/tuscan-bread-pane-toscano-recipe with a few tweaks.  There is no salt in this whatsoever.   I was expecting it to taste drab and dull, and to sag and look awful.   But no - just a nice simple white bread, and tasty too, with a distinctive taste, that I wouldn't necessarily have attributed to lack of salt without knowing that was the "missing" ingredient.   The crumb is nothing to write home about:

but the crust is very crisp and nice (I don't recall ever making anything like it before) and I even got a visit from the crackle fairy who has been boycotting me no matter what I do:

jschoell's picture
jschoell

This is my second experiment with using beer brewing methods to make a bread.

This time I wanted to see how the flovor of hops would taste in a baked loaf. 

barley flour soaker. Leave at room temp overnight.

 

1 lb of malted barley of your choice... I used 90% special B and 10% chocolate malt. Place grains in a large pot and cover with water (no more than 2 cups) Slowly raise temp until it reaches 160F, then turn off heat, cover, and let sit for an hour. strain the liquid into a new pot. Save the spent grain for other fun stuff. 

 

add whole hops to the strained wort, and begin the boil. Boil for 30 minutes, keeping a loose cover on the pot to prevent evaporation. Allow to cool to room temp. Strain out the hops and your wort is ready to add to the dough!

 

Combine the flour, salt, sugar, and yeast. Whisk together. Tear up the soaker and add to the flour mixture. Add oil, wort and water. Mix until you get a ball, then transfer to stand mixer.

knead for 5 minutes, rest for 2 minutse and knead 2 minutes more.

Place dough in oiled bowl and refrigerate at overnight or longer if needed. 

On baking day: Remove dough from fridge and allow to reach room temp, about an hour. Stretch and fold and place back into bowl. After 30 minutes, do this again. ferment until dough reachews 1.5x original size. Divide into 2-3 pieces depending on size of loaves desired (I made two, but I think smaller loaves would be better for a more open crumb). Allow to proof for and hour. Preheat oven to 500F. Add water to steam pan, insert the loaves and reduce temp to 450. After 15 minutes, rotate and reduce temp to 350. Bake for 30 minutes or until center of dough reaches 200f. 

The finished bread had a moist, chewy sandwich bread texture. It is not very sweet. I does have a nice malt flavor and i can detect a little of the hop bitterness and flavor. I think I'll add more hops next time!

NOTE: all these amounts are approximate!

SOAKER

2 cups barley flour

a few grains of instant yeast

enough water to make a sticky paste (about a cup... I didn't take exact measurements.)

FINAL DOUGH

about 3 cups bread flour

2 tsp salt

3 tsp raw sugar

1 tsp instant yeast

1 tbsp canola oil

about 1 cup of cooled wort

about 3/4 cup water 

 

txfarmer's picture
txfarmer

 

 

Another winning recipe I adapted from "Laurel's Kitchen Bread Book" - my main change is to use SD starter instead of dry yeast, changed fermentation schedule accordingly, and used more water. This my first time baking with bulgur, why did I wait for so long? They are fragrant, full of flavor/nutrients, AND easy to work with. Do note that bulgur is different from cracked wheat, the former has been par-cooked, and the latter has not, which means they require different method of cooking. To make it more confusing, stores often label bulgur as "cracked wheat".

 

Sourdough 100% Whole Wheat Sandwich Bread with Bulgur(Adapted from "Laurel's Kitchen Bread Book")

Note: 15% of the flour is in levain

Note: total flour is 415g, fit a 8X4 loaf pan. For my Chinese small-ish pullman pan (shown in picture), I used 385g total flour. For mini loaf pans in the picture, I used 138g of flour each.

 

- levain

ww starter (100%), 17g

water, 29g

ww bread flour, 54g

1. Mix and let fermentation at room temp (73F) for 12 hours.

 

- soaker

bulgur, 64g

water, 90g

molasses, 17g

2. Mix and bring to boil, set aside before start mixing the dough. By the time it's incorporated into the dough, it would've been soaked for at least two hours.

 

- final dough

ww flour, 353g (I used KAF)

water, 121g

butter, 17g, softened

salt, 5g

milk, 150g

honey, 17g

all levain

all soaker

3. Mix together flour, water, milk, honey, butter, salt and all levain, autolyse for 40-60min. Knead until the gluten has just been developed. More kneading will be done later, so do not fully develope the gluten network now.

4. Rise at room temp (74F) for 2 hours. Punch down, add soaker, and knead until the dough is very developed. This intensive kneading s the key to a soft crumb, and proper volume. The windowpane will be thin and speckled with bulgur grains, but NOT as strong as one would get form a white flour dough. For more info on intensive kneading, see here.

5. Put in fridge overnight.

6. Take out dough, punch down, divide and rest for one hour.

7. Shape into sandwich loaves, the goal here is to get rid of all air bubles in the dough, and shape them very tightly and uniformly, this way the crumb of final breads would be even and velvety, with no unsightly holes. For different ways to shape (rolling once or twice, i.e. 3 piecing etc) see here.

8. Proof until the dough reaches one inch higher than the tin (for 8X4 inch tin), or 80% full (for pullman pan). About 4 hours at 74F.

9. Bake at 375F for 40-45min for the big loaves, only 30min for the mini ones. Brush with butter when it's warm.

 

Don't be fooled by all the visible grains, the bread is NOT tough, nor dry, nor hard

 

It's soft and full of flavor

 

I live it lightly toasted, so fragrant! Still got enough bulgur left to play with, cant wait.

 

Sending this to Yeastspotting.

ph_kosel's picture
ph_kosel

Peter Reinhart calls for malt powder in several recipes in Crust and Crumb so I ordered some diastatic malt from Amazon.  Yesterday was the first time I've tried it.  The stuff tastes quite sweet.  I threw together some dough, doubling up on the yeast and malt percentages Reinhart might call for just for jollies.  The stuff rose higher and faster than anything I can recall!!!  It was surprising, almost spooky!

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