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smarkley's picture
smarkley

 


Pain Météore


I was really inspired by Tim's Meteorite bread.. and decided to try one myself, this weekend.


 


Here is Tim's blog post, if you have not seen it.


http://www.thefreshloaf.com/node/19450/9310-it-meteorite-or-cow-pattie


The original inspiration came from Farine..  


http://www.farine-mc.com/2010/07/meteorite.html


 


Tim's bread looks great, I don't think mine came out looking as good... I wanted to make sure that I had a great dark color so modified the recipe *liberally* by adding coffee and molassas.


 


Once I had the goopy mess out of the fridge and divided it into two... I got a little scared it would spread so much that it would not fit on the baking stone! So I put one of the loaves in a dutchoven. The other loaf was done on the baking stone. Also, I wanted a cratered look to it... so in the spirit of the whole project, we picked a few small rocks from the garden, washed and sterilzed them. Then pushed the rocks(well oiled) down into the dough while it was proofing, and took the rocks out before baking,  since I did not want explosions in the oven. Deciding we wanted a little variation in color, I sprinked a little flour over the surface.


 


As you can see from the pics, it came out plenty dark.. and has a great semi-sweet old fashioned flavor. I was totally ready for this bread to taste terrible and had a nice surprise. Note: my wife and I were giggling about making this bread the whole time, we worked on it. And since the recipe was modified so much, we  decided to name it -- Pain Météore


 


Here is the highly modified recipe:


 


300 grams   King Arthur AP flour


300 grams  Stone-Buhr  WW flour


120 grams  Sour Dough   100% hydration


300 grams  Water


300 grams  Coffee (cold)


1/4 cup - 75grams  Molasses un-sulphered


8 grams Yeast        Active Dry


12 grams Salt        Sea Salt


 


Method


 


1. Mix all ingredients


2. Stretch and Fold 4 times over the next 1.5 hours


3. Chill overnight


4. Divide loaves in two


5. Placed rocks in the dough


6. Let proof for an hour 


7. Pull the rocks out


8. Bake.. 500 degrees for 40 minutes.


 


What a goopy mess!



 


Putting some rocks in the dough, what was I thinking???



 


Ready to Bake



 


The Finished Loaf



 


The second loaf... baked on a stone



 


The crumb shot



 


Have fun, if you decide to try this... and make sure you take the rocks out before baking! 


 


Steve




Oh... and I promised my wife and daughter I would do more serious baking tomorrow!

wassisname's picture
wassisname

 


Actually, it's 2 seeds and a nut, but the name is unwieldy enough as it is. 


Digging through my freezer again... I found my mix of pumpkin seeds, sunflower seeds, and crushed walnuts.  I couldn't resist throwing some in the bread, maybe it's the first hint of autumn in the air.


Otherwise, it's a simple overnight soaker/starter sourdough using a 50/50 mix of  WW bread flour and WW Turkey Red.  I let the starter portion of the pre-dough get really ripe, so the first taste had a pronounced tang, but by the next day the seeds/nuts asserted themselves and the sour tang mellowed.  The final balance of flavors was really nice.



 


 


And... the quest for fluffiness...



I tried out a multigrain sandwich bread recipe and decided to see just how fluffy a crumb I could get.  Turns out, pretty fluffy. 


It's a straight dough, mostly WW with some rolled oats.  A little honey, but no milk.  I used a tip I read in Laurel's Bread Book and added butter by smearing it on the board as I kneaded.  I think that really made a difference.  I wound up with a little too much dough for one loaf, so I split it in two.  That probably helped lighten the loaf, too.


The result: so fluffy it was hard to slice.  It puts squishy supermarket bread to shame!  OK, so it's not the most versatile bread (I don't think it would even hold a sandwich together) but it was fun to make.  And a breakfast treat, to boot:  a couple slices in a bowl, add raisins, cinnamon, vanilla extract, agave nectar, then pour milk over the whole thing.  Mmmmmm... forget the sandwiches!


Marcus

breadbakingbassplayer's picture
breadbakingbass...

Hi All,


Just wanted to share with you some rustic baguettes au levain that I made this morning...  I'll work on posting the recipe a little later...  Enjoy!


Tim





breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you a loaf that I made for my friend Frankie.  Hopefully he will send me some nice crumbshots next week that I can post...  Enjoy!


Tim



proth5's picture
proth5

Oh, not to TFL.


It was only a week ago that I bid farewell to Okinawa and "my" Marines.  Yes, I was working with the Marines - other details must remain fuzzy, but this one is pretty much out in the open now. It still cuts a little too close to the bone to think about those fine young men and women each one ready and willing to fight "in every clime and place where (they) can take a gun."  War is a terrible thing - but the dedication of these Marines is something for which all US citizens should be grateful.


And I will always "heart" Okinawa. My last big shopping trip into Naha was to the Ryubo to buy items that I can incorporate into my kitchen.  They are all teeny tiny (as is my kitchen - by US standards.)


So I was fortunate to have a week rusticating at my crumbled abode before returning to the demands of my so-called "normal" life.


Seemed liked to perfect time to buy a new range.  I've come to terms that in my current residence, the deck oven is just not realistic and so I settled on a simple KitchenAid convection gas range.  No, no steam assist.


So I am saying farewell to my favorite frenemy - my old range.  I'm getting a bit sentimental about that, too.  I stirred up one last batch of jam and thought of the countless batches of jams, jellies, pickles, caramels, and marshmallows (as well as meals) that were cooked on those burners.  The ones that I had to blow on just right to get to light.  Maybe.  Whose electronic ignition would mysteriously start clicking for no particular reason and stop clicking days or hours later for similarly mysterious reasons.  (The repairman finally told me "Lady, I'm not taking your money.  Get a new range."  It came with the house and was old when I moved in - over 20 years ago.)


Then there was the oven whose every hot spot I knew by heart, until recently when it decided to not bake anything towards the front.  True, it had also started to perform better as a space heater than an oven and the broiler had long since ceased to function.  However, it had been a good old pal and it seemed like I should give it a final bake. (Yes, I have seen the Ikea ad that tells me that I am crazy because things don't have feelings and the new one is better - but I'm in a delicate state of mind.)  So I decided to do a little test on this new "Pizza Crust" yeast.


Fleischmann's Yeast has been promoting this product as allowing one to bake a pizza in 30 minutes because of the conditioners in the packet.  Well, heating the old oven takes more time that that, but except for that, I could test the claim.


I also decided to do the test using the formula on the package because presumably Fleischmann's had spent some money developing the right formula for the application.  I won't reproduce it here as - well, you'll see.


I did note that the formula contained a lot of sugar (1.5 tsp for less than 2 cups of flour ) (and yes, we'll need to deal with volumes here) and a lot of fat (3 tbl of oil) The ingredients were mixed and kneaded for four minutes and then shaped immediately. 


I will have to say that the dough handled quite nicely.  The dough stretched out easily even though it had not rested at all and maintained itself well through a few tosses.  I'm thinking that these dough conditioners now sorely tempt me - especially if the dough was headed for decorative work where taste doesn't matter.


The pizza was shaped, topped and with the aid, of a piece of parchment paper (which I consider serious cheating) because the dough seemed a bit too flabby to be loaded straight from the peel,  loaded onto my baking stone, and baked.


The taste?


About like you'd expect.  The crust had an odd matte appearance and tasted mostly slightly sweet.  It had a fine crumb with none of those big bubbles I usually find in my pizza crust (both levain and commercial yeast varieties).  Really, though, how could it be otherwise?  We all know that it is the fermentation process that gives us the big holey crumb and this dough didn't ferment except for the time it took me to put the toppings on it.  It wasn't awful - it just wasn't good.  The texture was also somewhat lacking.  The crust was - solid, but not crisp.


The speed with which the whole thing came together also was incompatible with my mise en place.  I'm used to having that rest time between pre-shaping and shaping to get toppings together or make sure my work area has been cleaned.


I also find that I enjoy the whole rhythm of the "fold in the bowl" method of developing the dough to traditional kneading.  I've kneaded a lot of dough in my time and I'm still pretty good at it, but the fold in the bowl method is just so much less effort - less cleanup, too.


So, my opinion?  There's a place in this world for fast, from scratch pizza.  You've got hungry kids yelling for pizza?  This is a great product.  You have a pizza that is easily shaped and you have it in 30 minutes start to finish.  Most kids will love the sweetness in the crust and eat it down.  You want something that reminds you of that trip to Italy?  This is not it.


I am sure that the yeast could be used in different formulas to obtain better results (and there was a review on these pages that liked the yeast and the method very much), but the bottom line for me is that I missed the subtle qualities that good fermentation brings to the party.  I'd rather plan ahead and enjoy my usual crust - or go without.


As I write, my old range is headed out the door and a new one is headed in.  I'm looking at a picture of "my" Marines and frankly getting a bit misty.  But life goes on.  We grow or die.  How fortunate I am to have the memories that I do and a future full of memories to be made.


Happy Baking!

hansjoakim's picture
hansjoakim

Hi all,


After a great laptop-and-internet-free vacation the last couple of weeks, I've now pulled my starter out of its refrigerator retirement and given it a couple of feedings to get it back to its former self. The first couple of loaves I've baked after coming back, have been some pain au levains with toasted seeds. This bread is based on my pain au levain formula with slightly increased whole-flour amount, and roughly 7.5% - 10% toasted seeds. You'll find a copy of the formula here (written for 7.5% toasted seeds).


For the loaf pictured below, I used 10% toasted sunflower and pumpkin seeds, and applied some oat bran to the top of the batard after final shaping:


Seeded pain au levain


Here's the crumb:


Seeded pain au levain crumb


The loaf is similar to Hamelman's seeded levain in terms of flavour and crumb. After some bakes and trials, I've found that I prefer adding toasted seeds to the dough directly without soaking them first (for seeds where soaking is not necessary, of course). The flavour is stronger, more nutty, and the crumb turns out more open, at least for me. The crust stays fresh and crunchy for longer due to the lower hydration of these un-soaked seeded levains.


Vacation's been great - I've enjoyed hiking, fishing, cooking and reading at my parents' cabin, and the weather's been pretty decent as well. Some favourite books from this summer include Herta Müller's "Atemschaukel" (haunting), McCarthy's "Blood meridian" (how the west was won and where it got us...terrifying), "Sons and lovers" by D. H. Lawrence and some brilliant novels by Finnish writer Kjell Westö. I miss vacation already so I'll have to put some pastry-things together for my next blog post (comfort food). In the meantime I've got a lot of TFL reading to catch up on...

jonalisa's picture
jonalisa

Today's bread was Dutch Crunch. I had never heard of it before and although I've only been baking bread for about 2 to 3 months now, it was pretty simple. Unfortunately, with a late start, the bread came out of the oven after everyone was in bed. (They went to bed early - not that I bake at ungodly hours). It's such a bummer when you can't have *someone* enjoy your bread as soon as it's ready or at least the same day. Oh well, I enjoyed it immensely...crunchy and slightly sweet crust, soft and fluffy crumb. So good. I used the recipe here: http://www.bakingbarrister.com/2010/06/fun-with-yeast-dutch-crunch-bread.html


Dutch Crunch RollNote: Update: When I stored these overnight in plastic baggies, I found they had lost their crunch. I recommend baking and serving the same day. ~Joan

Kingudaroad's picture
Kingudaroad

I'm excited to have this book. I see so many on TFL using it. This seems to be a popular bread so I thought I would give it a go.


Used the book instructions to the letter except I mixed by hand, which I will say, was quite the task with this dough.


I'm happy with the bread out of the oven and it smells as good or better than any bread I have baked. Be back with a crumb and taste update after a bit.



Wow! this bread is amazing. So many subtle flavors all in one place. A very hearty bread but hard to stop eating.


Here's the crumb.


Kingudaroad's picture
Kingudaroad

I needed cracked rye berries to do my first bake from "Bread" by Jeffrey Hammelmann. All I could find were whole berries so here's what I did. First I froze the berries for about an hour, then a bit at a time, pulsed them in a coffee grinder, ran them through a strainer and kept saving the big pieces.



Made a big mess also. Got my version of cracked rye berry.



 


Happy Baking, Keith

ehanner's picture
ehanner

A few Months ago, SteveB posted his work using Tahini in a bread to improve the flavor of sesame. His post on Breadcetra can be found here. As usual Steve does a great job detailing the procedure and makes a wonderful bread.


Steves formula calls for about 6% by bakers percent Tahini. My loaf was 400 grams of a combination of 5% WW and 10% Rye and 85% AP, to which I added 10% (40g) tahini paste. I used 2% milk for the liquid, warmed to arrive at a dough temperature of 76F. The IDY was added with the flours (1/2 tsp) and the 8 grams of sea salt was held until the dough had absorbed the liquid for 30 minutes. Mixing and folding was done by hand.


This dough was mixed to 70% hydration but with the whole grain flours it felt like a 65% mix. I was shooting for a soft crumb sandwich bread with a hint of sesame. I decided to leave the seeds off this first time so I could tell if the amount of tahini had any appreciable effect on its own. The oil in the tahini paste plus the use of milk made for a very nice soft crumb with just a hint of sesame aroma. Next time, I'll use seeds on the crust and get the full effect. I think I'll switch to using water instead of milk also as the crumb is softened by the oil in the paste.


Eric



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