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lookingforrain's picture
lookingforrain

Hi everyone my name is Jeff, I am 19 and I've been baking bread for about two years. I started on a whim after having made pastries since I was knee high to a toadstool, I enjoyed my first few adventures with bread using instant yeast but I was always a little dissappointed in the flavour. So I started a batter sourdough starter. I really liked it but as teenagers are want to do my interest shifted and I forgot about my little Ricardough, who subsequently passed away. So for a time I stopped baking bread but continually inspired by the amazing bread produced by the amazing people on this site I once more started a yeast culture, this the forerunner to a group of starters niftily named The Yeasty Boys, and I have finally returned to breadmaking. In time I hope to fill this little blog with my own delicious creations to add this wonderful compendium of breads.

txfarmer's picture
txfarmer


I am training for a marathon, the Dallas White Rock Marathon to be exact. It ain't my first time, I have run 4 marathons before, but it never gets any easier, or less exciting/challenging. Race day is a month from now, which means my mileage is getting up to 55 miles per week, with 2 20 miler runs already under my belt. In the mean time, I am foever hungry, especially craving carbs. At the smell, sight, or mere mention of food, my ears perk up, my nose starts twitching: FOOD?! Is there food? Can I have some? Actually can I have ALL OF IT? - in another word, I am turning into my dog.


 


There are in fact more crazy people like me, and we crazies get up at the butt crack of dawn on perfectly nice and lazy Sundays to run for 3 hours together. Afterwards, we hang out, chat, pick on/encourag each other, and compare injuries and accidents, all the while eating nonstop of course. For these fun (and somewhat smelly) occassions I often bring bagels. These lovely sourdough lye bagels were from this past weekend. (recipe see my previous blog).



They are different from the ones I made before in two ways: First I boiled them in lye solution rather than baking soda. The ratio I used was 2tsp of lye in 2 quarts of water. I liked how the bagels had deeper color, crispier crust, and better flavor.Second, I put yummy fillings in them so it's easier for us to grab and eat. The following are filled with sweetened cream cheese:



Don't use cream cheees directly, it will be too runny during baking, I used cream cheese filling leftover from carrot rolls:


cream cheese, 113g


corn starch, 19g


sugar, 40g


vanilla essence, 2g


 


Some of them prefer to eat something savory after a long run, these were filled with a mixture of pancetta, cheddar, and yellow mustard.



Bagels with fillings inside, why aren't they more popular? So easy to eat and so delicious. We met at a guy's house for the group run, so we toasted these whole (without spliting, less work, yay) in his toaster oven, perfect post run fuel. To shape them, first roll out each piece of dough into long oval



Then roll up and seal well, and connect the ends, do make sure the seam is down on the bottom, otherwise filling will ooz out during baking.



 


These chocolate ones are for me, and me only. Added cocoa powder and dark chocolate in the dough, this is dessert shamelessly pretending to be breadfast.




 


Sending this to Yeastspotting.


 

Daisy_A's picture
Daisy_A

Rye Stories: Daisy_A

I love rye bread and I'm not alone. When faced with a continental buffet my dh will make a bee line for the pumpernickel. As far as rye in mixed grain breads go I always feel there's room for a little more. So it's odd that it's taken me so long to try a 100% rye. I've been working my way towards it but had heard rumours that it might be troublesome. I was worried that it might implode or explode, either crack all over like 'a wedding cake left out in the rain' (as the poet W.H. Auden so famously described his own face), or fall in on itself like the ground over a hidden stream. 

Over the last few weeks, however, I have tried 3 100% rye formulae, the Borodinsky and seeded ryes from Andrew Whitley's Bread Matters and Mini Oven's favourite 100% rye (Bread Matters pp. 168-171, pp. 167-168; Mini Oven here). In the end, given that my rye starter is much more stable and strong than my wheat starters, these ryes have probably given me less trouble than the average sourdough. 

I did not adapt the formulae substantially so what follows are a few notes on method and taste. Bakers wanting to look into the Melmerby Borodinsky outside of Whitley's text might follow up on Andy/ananda's post here about the different Village Bakery versions, including an 85% rye. Andy's post includes a formula. There is a great discussion of Mini's formula on her original thread and in other TFL posts. 

The first 100% rye I baked was the Borodinsky from Bread Matters. When I made this I was running down my stock of Dove's Farm rye to try Bacheldre Mill but could not immediately source the latter. I had to make multiple calculations in order to keep my stock rye going and put together the formula without running out of flour and was congratulating myself on stretching my pea brain maths to the limit when I blanked out and went over on the water. Well that taught me to bake at the end of a long day…

The loaf came out a lovely golden brown but I thought I would have to spend the night on the couch waiting for it to bake out. After cooling the top sagged ever so slightly, like a cotton clothesline, due to the slight overhydration,  but the taste was superb. 

The second Borodinsky was made to share at an art and bread tasting event. Happily every crumb was eaten but I was so preoccupied with getting it to the venue without a hiccup that I forgot to take shots of it. So the elegant still life below is courtesy of event photographer Julian Hughes - thanks Julian.

© Julian Hughes, 2010

The second time I made this bread and after reading up on ways to manage rye, I added 40g extra water and 40g extra rye to the sour after 12 hours.  This was in part to add sweetness to the final bread and in part to allow the high hydration (1.6.3.), sour to mature for another 12 hours without becoming too acidic.

After the first Borodinsky I was able to swap to Bacheldre Mill. This is a much stronger flour than the Dove's Farm and I've found it suits the high hydration of Whitley's formula well. Crust and crumb have baked out well in all loaves made with the Mill flour. I find the crust tends to have a grainy finish due to the high bran content but I like that look, particularly as the crust also tends to be very golden. The flour has a beautiful, nutty flavour.

The next bread I attempted was the seeded rye from Bread Matters. I did make some adjustments to this.  I used 100% sunflower seeds instead of sunflower and pumpkin. This was largely due to availability. I hope to be able to dry seeds from the autumn squashes to use in bread but had none at hand when I made this. Having struggled to keep the coriander seeds on the Borodinsky rye while turning it upside down regularly to check internal temperature I also felt creating a sunflower seed coating for the seeded rye, as Whitley suggests, was beyond my skills. I omitted it but think it would actually be a nice touch. 

I also added a teaspoon of organic blackstrap molasses because I had just bought some at the whole food coop and wanted to play with it. I though this might soften the edge of quite a sour rye but given the sour notes of blackstrap itself it probably made it taste even sourer!  I have used malt syrup or honey since.

The second time I made this bread I also included a second build of 80g of flour to the sour after 12 hours to allow it to go the full 24 hours without becoming too acidic. I then reduced the flour in the final batter by the corresponding amount. The flavour was amazing, similar to that of an aged Manchego cheese. 

My slightly adapted version of Andrew's formula was:

Rye sour

160g of rye sour at 1.6.3 (fermented 12 hours then 80g more flour added)

Final batter

All rye sour   240g

Rye flour     160g

Sea salt           5g

Molasses          5g

Sunflower seeds 100g

Water 140g

Total 650g


Mini Oven's favourite rye. What can I say? It is a super-delicious formula. When I first joined TFL I used to gaze on Mini's post in wonderment. Even though Mini describes the process extremely clearly I couldn't imagine myself attempting the bread. Having and reread read posts on rye from Mini and other TFLers, including Andy, Hans Joakim, Karin, Nico, Khalid and Larry, among others, I finally felt I could attempt it and it went fine! Thanks all for your postings - they were very helpful! Sorry if I've missed any other 'ryesperts' - you were helpful as well!

I started with a small loaf, working the formula up from 60g of starter and added 2 tablespoons (5g) of mixed seeds, with an emphasis on caraway. Based on Mini's (1:3.5:4.16), formula this gave me a nice round 210g cold water, 250g flour to the 60g starter, for a final loaf of around 570g. I also added altus for the first time in any recipe - 20g of mixed grain sourdough with I dessert spoon of warm water and I tsp of honey. I mashed this into a paste in a pestle and mortar then folded it into the final batter. This formula yielded a loaf that was beautifully golden, with a gorgeous aroma, which was sweeter than those from Bread Matters. I will definitely do a larger loaf next time. We managed to wait 24 hours to try it but it was gone in just over a day! Thanks Mini, it was gorgeous! 

 

© Daisy_A 2010 I love to share bread stories and read other bakers' posts about bread. If you republish this page for 'fair use' please acknowledge authorship and provide a link to the original URL. Please note, however, I do not support the unauthorized and unattributed publishing of my text and images on for-profit websites..

davidg618's picture
davidg618

I mentioned in a post about a week ago I'd been laid up for seven weeks, unable to walk more than ten steps, let alone bake bread. The last four days I've been baking sourdough--two variations of the base 45%/45%/10%:Bread Flour/AP Flour/Whole Rye Flour; 68% Hyd., and 28% prefermented Bread Flour in the sourdough starter--nothing fancy, nothing new but just being able to bake leaves me humble and grateful once again I can.


My starters had gone neglected for the same seven weeks, but last week i resusitated them (2) with a couple days of feeding every 12 hours at room temperature. They responded like long-lost friends. Friday and Sunday I built formula-ready starters, and baked two loaves on both Saturday and today.


It's good to be back!


Here's today's bake



and a crumb shot of Saturday's bake



David G

varda's picture
varda


 


Some time ago, I started trying to recreate a Tzitzel (caraway) Jewish Rye that was sold in a neighborhood bakery where I grew up.   But first I had to get more skilled at baking bread period.   This site was a font of information, and at one point, David Snyder gave me a pointer to a comment hidden deep in one of his two year old blog posts from nbicomputers http://www.thefreshloaf.com/node/6103/craving-crackly-crust-sour-rye-bread#comment-31138.   After putting my Tzitzel dreams on hold for awhile, I decided to try again.   This time I went directly to Norm's comment and made a few modifications.  I did the following:


1 lb King Arthur Bread Flour (instead of First Clear flour which I can't get easily)


1 lb thick rye sour (built up from an existing rye starter with rye flour and water over the course of around 24 hours)


10 oz water


1 Tbsp vital wheat gluten (since I think First Clear is higher protein than even KABF)


.6oz kosher salt


.5oz instant yeast


caraway seeds


I mixed everything up in my kitchen aid for around 10 minutes - so long because the rye sour is very tough to blend with the rest of the ingredients.    Then I took a wooden bowl and rinsed it in water, and shook out the excess water without drying it.   This was to recreate the wooden box environment as described by Norm (see above comment).   I shaped the dough by patting it gently into a ball.   I know from having tried to make this bread before that trying to shape it after it rises is a lost cause, so I decided to shape it right after the mix.  Then I brushed water over the top with a pastry brush and then put a piece of damp linen over the the top of the bowl.   I let the dough double in size (this took around 1.5 hours).   Then I sprinkled thickly with corn meal.  Then with very wet hands, I transfered the dough to a peel covered with corn meal and then a hot stone and baked for 1.5 hours at 450 deg F.   Then waited overnight to cut.  It came out with very thick crackly crust and a fine rye flavor.   And I guess I'm starting to think that I will never recreate the bread I remember, but maybe this is even better.



 

wayne on FLUKE's picture
wayne on FLUKE

My friend and former neighbor Big Al loves to cook. He gave us one of his Focaccia masterpieces a couple of years ago and it was so good I convinced him to show me how to make it. Big Al isn't into measuring much (never mind weighing to the gram like me!), but he got me started with ingredients and his process.


Yesterday was a dreary cool day in Florida so my wife decided we needed some bread to go with the soup she was going to make. If you didn't see the soup recipe for Mexican Salsa soup made with a rotisserie chicken in Parade magazine, check it out here.


Here's how it looked just out of the oven.


Focacci just out of the oven


I'll save a couple of crumb shots for later. Here is the ingredients I used.



  • Semolina Flour (Bob's Red Mill) 84 grams (1/2 cup)

  • Bread Flour 390 grams

  • Water (room temp) 360 grams

  • Sugar 15 grams (about 1 Tbs)

  • Instant Yeast 5 grams (about 1.5 tsp)

  • Salt 7 grams (about 1 tsp+)

  • Olive Oil (EVOO) 2 Tbs

  • Garlic, minced 1.5 tsp

  • Rosemary, dry 1.5 tsp

  • Kosher salt for topping


Process



  • Make a marinade from EVOO, garlic, rosemary and set aside

  • Make a sponge from Semolina, 190 gr Bread Flour, all the water, sugar, yeast and let sit covered for a couple of hours

  • Mix rest of BF into sponge, autolyze 20 min

  • Add salt and 1/2 of marinade then knead (I did about 12 min in Bread Machine dough cycle)

  • Rise in oil coated bowl with 3 stretch and folds in the bowl every 30 min.

  • At this point I refrigerated the dough for about 2.5 hrs because I wanted to time the completion to dinner being ready.

  • Removed dough from refer and bowl. Placed on oil coated 9x13 sheet pan. Started the dimpling/stretching process with fingers and covered with rest of the marinade.

  • Repeated the dimple/stretch 2 more times at 30 min intervals (See PR ABED) to get into the corners of the pan.

  • Proof for about 45 mins, preheat oven to 500.

  • Sprinkle a little Kosher salt on top

  • Bake at 450 for 10 mins, rotate, bake for another 15 min.

  • Let cool for only a few minutes, slice and EAT warm.


Here is how the crumb turned out. I was amazed at the oven spring. After all the dimpling/stretching it was not very thick when it went into the oven. Didn't use stone or steam.


It was the best looking of any higher hydration bread I have tried. I calculated the hydration to be 76%, but remember this is in the high humidity of Florida so you may need a little more water. I cut back on the flour by quite a bit from previous bakes and am glad I recorded the weights because there will definitely be a next time. Taste great, excellent mouth feel.


Focacci crumb shot


And the required crumb close up. Best holes yet.


Focacci crumb close up


A big thanks to everyone that shares on this site. I would never have been able to make this this good without all the great info from so many. Thanks


Hope you enjoy it as much as we did.


wayne


Submitted to YeastSpotting.

MadAboutB8's picture
MadAboutB8

Green tea and red bean are the food pair that I love.  The bitterness from green tea complements the sweetness from the red bean paste really well. I have the left over of red bean paste I made for my homemade green tea ice cream last week. I have a big container of it and I don't like to see them going to waste. So, it makes a perfect timing to get on baking some green tea bread buns.


I used the white bread sandwich loaf recipe from Peter Reinhart's Bread Baker Apprentice cookbook as a base. This bread is more like enriched bread than sweet bread. I figured that the red bean paste would add the richness and sweetness to the breads. Therefore, the recipe should be fine with just enriched bread dough.


I used 80% whole wheat (12% protein) and 20% all-purpose flour (10% protein) as flour mixture. You can also substitute these with bread flour, which should results in softer bread. I brushed the buns with milk, followed by melted butter, instead of egg-wash. So, this has resulted in less shiny crust.


I like to think that this bread is relatively healthy. It got high percentage whole wheat flour, green tea powder (rich in vitamin C and antioxidant), and red beans (irons, protein, fibre). So, it make a good alternative snack.


If you're interested in the recipe, you can find it here:> http://youcandoitathome.blogspot.com/2010/11/whole-wheat-green-tea-bread-bun-with.html


 I made into three different shapes, flower shape ones (this picture), bread rolls in bread tin, bread rolls in cake pan



 Yummy red bean paste that I can just have them straight without any bread or ice cream.


 Sue


http://youcandoitathome.blogspot.com/

GSnyde's picture
GSnyde

[Note: after the very detailed bread-making posts of recent weeks, I think it's time for something a bit more....ummm lesser].


It was a dark and stormy morning.  I woke alone.  I looked around.  Someone had set the clock back an hour.  Strange.  If today is an hour longer than yesterday, and no one else around, I should probably bake something.


Then I remembered!  There's really great fresh sourdough downstairs!  I walked downstairs.  I made coffee.  I fed the cat. I ate some sourdough toast.  I drank some coffee.  I watched the rain fall.  I read the paper.  I drank some more coffee.


Later, I made a cappuccino and ate some sourdough toast. It was good.


IMG_1755


I listened to the rain pounding on the window.  I flipped through my one and only bread book (I gotta go to the bookstore).


And then....AHA!!!


IMG_1762


I hatched a plan involving the Beloved's returning from her business trip to find her favorite bread (along with her favorite spouse and favorite pet).


I mised everything en place.  I mixed dough.  I kneaded nuts and fruits in.  It rose.


IMG_1757


I flattened it, and poured on the cinnamon sugar (adding a proven aphrosdisiac, grated bakers chocolate).


IMG_1758


I rolled it and panned it.  It rose.


IMG_1760


I baked it.  I cooled it.  I cut it.


IMG_1763


It was good.  


I had lunch of sliced chicken on San Francisco Country Sourdough Baguette.  It was good.


It stopped raining.


I went to the bookstore.  I found used copies of Bread Alone (Leader and Blahnik), Artisan Baking Across America (Glezer), and The King Arthur Flour Cookbook.  That was good too.


I returned home.  The Beloved returned home.  She smelled cinnamon.  She was happy.  She tried the bread.  She was very happy.


We dined on yesterday's soup and the SFCSD boule with butter.  It was good, even better today.  


The kitty again has the requisite two laps.  She is happy, too.


IMG_1715 


And when Kitty's happy, everybody's happy.


 

occidental's picture
occidental

It's been a long while since I posted.  Summer came and bread baking was put on the back burner.  With fall comes colder temps and more time around the house, so back to bread baking I go.  I've actually baked quite a few loaves in the past weeks but have not posted them.  Anyway, I won't attempt to catch up but will post today's bake at least!


 


The last couple weekends I've been making a batch of sourdough baguettes.  After running across David's post on PRoth's baguettes I decided to give them a try.  This is a fairly low hydration dough that results in a open crumb and actually uses AP flour.  I was pleased with the results.


Crust:



Crumb:



It's always good to have a little homemade soup  with your fresh bread!



Link to David's post:  Pat's (proth5) Baguettes

dmsnyder's picture
dmsnyder



It's been quite a while since I've made a rye bread, and I've been missing it. I've been admiring the ryes other TFL members have been making, especially those with a very high percentage of rye. I've also noted the comments about the special sweet flavors reported when hot rye soakers or mashes have been included.


This weekend, I made Hamelman's “80% Rye with a Rye-flour Soaker” from “Bread.” This is the first time I've made a bread with over 70% rye flour and the first time I've used a hot rye soaker. The results were just astonishing. This is my new favorite rye bread.


I proofed the loaves seam side down, so the seam side was up when the breads baked. I did not score or dock the loaves but let them “burst” willy nilly. As occurred the last time I did this, I'd sealed the seams too well, and the loaves didn't burst as much as I'd hoped. None the less, I got really good oven spring, and the loaves had a high profile when sliced.




After the loaves were baked and cooled, I wrapped them in a spare raw linen couche for about 24 hours before slicing. The crust had softened and was nice and chewy. The crumb was pretty much as expected.



The flavor was notably sweet but with a nice tang and earthy rye flavor. It is delicious just plain and made a wonderful sandwich with smoked turkey breast. I'm anticipating great enjoyment when I have some with cream cheese and smoked salmon for breakfast tomorrow.



David


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