The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

breadsong's picture
breadsong

Hello, This is from Eric Kastel's "Artisan Breads at Home". I baked this bread and froze it, and we tasted it tonight with dinner. YUM. With many thanks to the author!!! I tried slashing the bread in a starburst, as I saw someone else do quite beautifully on this site. I wish I could remember who that was, so I could go back and take a look at their handiwork and pay them a compliment here - I will keep trying until I can make mine look as nice!

For 48 ounces of dough, there were 6.6 ounces drained, chopped sun-dried tomatoes and 3.2 ounces cubed asiago cheese, tossed with 1.3 ounces whole wheat flour, kneaded in by hand after the final mix.


I am so pleased with how tasty this loaf is, and how pretty the crumb is, marbled with tomato.


Regards, breadsong

dmsnyder's picture
dmsnyder

I'm getting ready for a sizable family gathering in about 10 days. We are descending on my baby brother, who has a vacation home on the Northern California coast. We expect 15-20 hungry Snyders. I'll be baking while I'm up there, but we'll need something to snack on while the levain is ripening. So, I baked a few things to fend off starvation ... 



A couple Gérard Rubaud sourdough bâtards



Some San Joaquin Sourdough, of course



To go with appetizers, a few San Joaquin Sourdough mini-baguettes with seeds



I'm promised corned beef, if I bring the Corn Rye


And, if there's room, for dessert ...



Sour Cream Spritz Cookies, a New York Baker's test recipe (They go well with tree-ripened peaches.)


Lucky there's another day left to bake this weekend!


David

txfarmer's picture
txfarmer


JT's 85X3 formula can be found here, I made several changes:


1. I don't have type 85 flour, so I followed Farine's advice and mixed 80% bread flour with 20% ww flour


2. I didn't use yeast in the final dough


3. I added a 30min autolyse before mixing, and let it rise for 3 hours at room temp, with 3 folds (one per hour), after that I shaped the dough and put it in fridge overnight for about 10 hours


4. The 2nd day, I took the dough out and left it warm for 20min before baking, judging from the dough, I thought it could be baked directly from the fridge, but my oven was not preheated enough until 20 minutes later


 


Made a boule and a fendu loaf, scoring opened pretty well, and nice singing crackling crust




Hydration is 76%, even with thirsty ww flour, the dough was wet enough to grant an open crumb



Flavor is nice and complex, it tasted great this morning, and got better by tonight.



 


Also made fougasse using recipe from "Bread", with following modification:


1. In addition to olives, added cooked bacon and fresh thyme in the dough


2. Brushed dough with olive oil before baking, and sprinkled one with fresh thyme, the other one with grated chedda cheese


3. Tried to score before/after proofing, no difference IMO




Golden and crispy on the outside, with very open crumb, so basically the whole bread is 99% crust, like the way it should be. Can you see the bacon hidden inside?



They went down so quick and easy,  maybe I shouldn't make these too often :P


Jw's picture
Jw

Since the heat wave destroyed my 'mild starter' (actually my own fault, since my hours did not match with that of the feeding hours of the starter), I thought I'd try a simple no-knead. I didn't rise as I remember it used to. Half-way a bowl, instead of reach to top of the bowl.

Before I put it in the oven, I flipped part of the dough on top. The result: huge ears on the bread. Bit too much, if you ask me. I should have turned the whole dough over once, forgot about that. Still taste good, this eary bread. Off to something more complicated soon.

benjamin's picture
benjamin

The weatherman has forecast a brutally hot day in the city... heeding his warning my girlfriend and I went for an early morning bike ride whilst my doughs were rising, and returned to bake them before the heat set in. On the agenda for today was a sourdough rye with walnuts (from "bread") and Larry's English muffins (the original recipe can be found here).


I have always enjoyed english muffins, but have never thought to make them, so I was excited by Larry's recent post. I used an electirc griddle to 'cook' them and was very happy with the results. The muffins were pillowy and light with a delightful hint of sour from the levain.IMG_2859.JPG


IMG_2861.JPG


What better way to utilize fresh english muffins than eggs benedict?


IMG_2863.JPG


 


The sourdough rye with walnuts came out fairly nicely too. The dough was surprisingly wet for 68% hydration, however I kept to the recipe and reisted the urge to add more flour. In terms of presentation I decided to proof the loaves seam side down, and the allow the natural folds in the loaf to open up in the oven, as opposed to scoring them.


IMG_2865.JPG


happy baking


ben

Halperinr's picture
Halperinr

All these breads sound wonderful, but being an amateur bread baker I can't use most of them because of the "technical"


measurements and directions (in grams, "hydration", etc) I would appreciate a conversion tool so as a home baker


I could understand and use normal kitchen measuremts like ounces, cups, Tbs, tsp, etc

SylviaH's picture
SylviaH

I made these today along with Larry's 'Wally' wonderful English Muffin recipe.  Since I had a cup of levain left and wasn't about to waste this lovely bubbly..I decided to try it in my 'Buns for Sandwiches'  for even more added flavor.  They turned out delicious.  I added the measured one cup or 8oz measure of levain I had left and 4oz less water and 3oz less 'KA bread flour was used' to the original recipe.  I didn't write down my calculations, just figured in while preparing dinner and making the EM's.  They turned out wonderful for an unplanned bake. The are full of flavor and the hydration was perfect.


 


                Great oven spring from the flat disks


 


                                           


 


                                                                                   


                                                                                                       


                                                                                                                  Larry's delicious English Muffins with levain - more on his blog


                                                                                                   


                                                                             


                              Sylvia


 


                                                        


 


                                                                                      

ejm's picture
ejm

Royal Crown's Tortano

This spectacular bread is made with bread and a little wholewheat flours, potato and a little honey.  If you haven't made it yet, you've got to try it. It's fabulous!


- Elizabeth


my take on the recipe: Tortano, based on Royal Crown's Tortano in 'Artisan Baking Across America' by Maggie Glezer

hanseata's picture
hanseata

On Tuesday a horror scenario unfolded in my Bar Harbor kitchen. Preparing my breads for Wednesday's sale I made the fatal decision to give my doughs the stretch-and-fold treatment instead of just leaving them to the mixer. I had no idea what dark forces I unleashed!


Follow this link at your own risk:


http://hanseata.blogspot.com/2010/07/little-kitchen-of-horrors-or-tentacles.html



Pain de Campagne, one of the evil perpetrators - after his containment.

DonD's picture
DonD

I have not done much baking in the last month and a half since my Father suffered a stroke. After a brief stay in the hospital, he was moved to a rehabilitation center for speech, occupational and physical therapy. Subsequently, our days were busy with work, shuttling my mother back and forth from her apartment to the rehab center where she would spend all day with him and preparing dinner for her in the evening since she was too tired to even think about herself. Unfortunately, because the stroke had affected his speech and ability to swallow food, he was progressively getting weaker and complications set in until he was moved back to the hospital where the doctors told us that basically they could not do anything else for him. We moved him to a Hospice Center in the Washington area a week from this past Tuesday, a beautiful and peaceful place.


Since all my siblings and their families were in town to visit my Father and to comfort my Mother, this past Saturday morning, I made two batches of dough for a family dinner. One was a white flour Baguette dough with liquid levain and the other was a high extraction Pain de Campagne dough with liquid levain, both intended for overnight cold retardation and baking on Sunday. The doughs had just gone through partial bulk fermentation and were put in the refrigerator in the early afternoon. We headed to the Hospice Center to spend the afternoon with my Father but upon arrival, learned that he had just slipped away peacefully. He was 91 years-old.


The next 3 days were a blurr with so many things to attend to. The funeral and cremation occurred on Tuesday July 20. It was preceded by a heart-warming Buddhist Ceremony and gathering of many Relatives and Friends.


Yesterday, we finally had a day to wind down when I realized that the doughs after three and a half days were still sitting in the refrigerator waiting to be baked. They had tripled in size and the high extraction dough had rendered some liquid. Since we had planned a Family Dinner yesterday evening, I decided to go ahead and bake them anyway and share them with my Family in memory of my Father.


The doughs had become very extensible to the point of becoming limp. As my head was still preoccupied with so many thoughts, by mistake, I baked the high extraction dough as Baguettes and the white dough as a Batard.


The Baguettes did not have the usual oven spring but the taste was surprisingly sweet and nutty. The crumb was a little bit denser but not overly tangy in spite of the extensive retardation. The Batard had much better oven spring and the crumb was open, slightly chewy and again not overly sour. We enjoyed them with a perfectly ripe Camembert and toasted to the memory of my Dear Father and Mentor, the man who taught me so much about the enjoyment of good food and wines.



Goodbye Dad...


Don


 

Pages

Subscribe to Recent Blog Entries