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Shiao-Ping's picture
Shiao-Ping

As I had such a lovely result from my last Pain de Tradition using white flour, I thought I'd give it a try with whole-wheat flour.   James said to make a miche de campagne, substitute 15% whole-wheat or up to 10% medium rye for part of the white flour, so my 100% whole-wheat version isn't conventional. 


  


   100% Whole-Wheat Miche de Campagne - James MacGuire's Pain de Tradition formula


                 


                  The crumb


                                                                                     


                                                                                     close-up


There is one major difference in the procedure from my previous one.  I retarded the shaped dough overnight, for 8 hours, and then let it come back to room temperature for an hour and a half before it's loaded to oven to bake.  The whole process seems to be long but is not at all cumbersome for a housewife - there are always a million things to be done in the kitchen and around the house any way.


The result is very pleasing for me.  I think the high hydration dough loves to sing, I could hear it crackling even 5 meters away.  It has a very strong nutty and wheaty aroma.  The crust is very crispy and the crumb is lovely.   So often wholemeal bread is dense and heavy, but this high hydration pain de tradition formula makes this 100% wholemeal bread light and delightful to have.  I will have no trouble at all getting my son to have a piece of this.  Done!


Shiao-Ping    

shalamis's picture
shalamis

Hello, am a novice bread maker and need some help with my second proofing for challah.  I'm fine until I proof for second time on a baking stone.  With braided dough it rises not only up but all over the stone.  Of course this doesn't happen when it's confined in a loaf pan.  How do I keep the dough from blobbing all over the place when it's not in the loaf pan?  The bread tastes good but is generally splayed out not very high.  Need Help to keep the blob from taking over my oven!!  Thanks.  Shalamis

Shiao-Ping's picture
Shiao-Ping

Many TFL users would recognise Mr James J. MacGuire's name as he is the technical editor for Prof. Raymond Calvel's "The Taste of Bread."   In a 10 page article entitled, "The Baguette" in the Winter 2006 issue of Mr Edward Behr's quarterly magazine "The Art of Eating," ie. No 73+74 issue, Mr  MacGuire's message about a good French traditional bread is very clear: slow & gentle mixing with autolyse, long fermentation, and high hydration.  


A 4-page formula follows The Baguette article in the same issue and is entitled "A Full-Flavored, Minimum-Kneading, All-Included Recipe for a Round Loaf with Many of the Advantages of the Baguette."    This is an old-style straight-dough formula which is superhydrated and can also be used for baguette.   My understanding from reading the article is that the method in the formula is like that applied in Prof. Calvel's younger days.  I made my bread using Mr MacGuire's formula in the magazine and I called it "James J MacGuire's Pain de Tradition" which may not be entirely accurate but it is how I understood it to be.   I would strongly encourage any one who is interested in Mr MacGuire's detailed formula to have a look at his well-written article in the Art of Eating magazine.  As a home baker, I can finally say that I have found a method that I can rely upon with consistent result, and I thank Mr MacGuire for making the formula available to home bakers as well as Mr Behr's for publishing such a quality magazine. 


As Mr MacGuire says in Prof. Calvel's "The Taste of Bread" that bakers have always been known for their desire to form friendships and for their willingness to share, to me no sharing is as useful as pointing to the right direction.   I first learnt about the MacGuire's article through the Q & A with Daniel T. DiMuzio when Floyd and Eric interviewed Mr DiMuzio back in May this year.  If Mr DiMuzioh had not mentioned about it, I would not have known about Mr MacGuire's recipe. 


The following is the bread that I made based on Mr MacGuire's formula:      


  


      


                 


                 


                                                                                    


                                                                                    


When it came out of the oven, it sang for the best part of 6 to 7 minutes.   There was a very strong nutty aroma in the crust.  The crumb was a beautiful creamy color; it's light and delicate to taste.


Shiao-Ping  

Pablo's picture
Pablo

Hamelman's 40% Caraway Rye without commercial yeast:




I haven't cut into this yet, but I'm so pleased!  I modified the recipe and only used the rye levain.  It looks great.  This bodes well for paying attention to fermentation temperatures.


I cut the recipe down to make a single loaf:


Rye Sourdough:
dissolve together
8.5g ripe starter
150g water
mix in
181g Giusto's whole dark rye flour
It makes a putty-like starter.  Let ferment 17 hours at 70F.  I floated the container in the bathroom basin with 70F water.


Next day:
Dissolve rye starter in 151g 105F water
Mix together:
265g 12% protein bread flour
7g Giusto's Vital Wheat Gluten (to approximate 14% protein flour)
8.5g salt
8.5g caraway seeds
Combine dry and wet and knead vigourously for 10 minutes.  Dough was initially sticky but soon came together and was easy to knead without any flour on the counter.
Ferment at room temp 90 minutes with two stretch and folds
Life intervened with a Dr. apt., so dough to 'fridge for 2 1/2 hours.  Upon return dough is domed but not doubled
Ferment an additional hour at room temp, altogether doubled from the beginning now
Lightly degas and form into a batard.  Proof on parchment at room temp for 2 hours
Sprinkle with caraway seeds, mist, and slash
Bake 460 with steam 15 minutes, peek in the oven and jump up and down, bake an additional 20 minutes without steam


I'll post a crumb shot once I've cut into it.


:-Paul

DonD's picture
DonD

I have read a lot of press about a special baguette called "La Flute Gana" made by Bernard Ganachaud, one of the pioneers of the artisanal bread revival in France during the late 70's. I have tried to follow different interpretations of Ganachaud's recipe available in some  bread books without much success so I decided to experiment and develop my own interpretation of "La Flute Gana".


I went on Ganachaud's website and saw snippets of the making of his baguettes and read all the materials available such as press releases, interviews, quotes etc.


Although he never published the exact recipe, I was able to piece together the principles behind his famous baguettes:


1- It is a Poolish baguette.


2- It is based on a Type 65 flour.


3- It calls for a minimum use of yeast.


4- It calls for very gentle mixing of the dough.


5- It calls for an extended fermentation at low temperature.


6- It has a signature one stroke end to end score of the baguette.


Following is my formulation for a 500 gms total Flour mixture and 70% hydration:


- 300 gms KAF AP Flour


- 150 gms KAF Bread Flour


- 50 gms KAF WWW Flour


The Poolish:


- 150 gms Flour mixture


- 150 gms Water


- 1/16 tsp Instant Yeast


Dough mixture:


- 350 gms Flour mixture


- 200 gms Water


- 1/8 tsp Instant Yeast


- 8 gms Sea Salt


Mix the poolish and let it ferment 8 to 10 hours.


Mix the water, flour and yeast to the poolish with a flat beater at speed 2 for 1 min. and autolyse for 1/2 hr.


Add the salt and mix with dough hook at speed 2 for 1 min.


Stretch and fold 10 times using the Bertinet method and threepeat it at 20 mins interval.


Let the dough ferment at room temperature for 1 hr until almost double in size.


Refrigerate dough for 24 hrs before dividing into 3 roughly 280 gms pieces and gently preshaping into torpedo shapes and resting for 1 hr.


Gently shape baguettes trying not to de-gas too much and proof for 45 mins.


Score end to end with one stroke of the lame 1/2" deep at 45 degree angle. Bake immediately at 460 degrees with steam for 10 mins.


Reduce oven temperature to 430 degrees and continue baking without steam for another 12 mins.


Turn off heat and let cool in oven with door ajar for 5 mins before cooling on wire rack.


I have made this recipe 3 times and it turned out great everytime. The baguettes had a golden brown crust that smelled sweet and caramelly and sang loudly while cooling. It was not too thick but was nicely crackly. The crumb was open and not too gelatinized. It had the right balance of sweetness, richness and wheatiness.



Ganachaud shaped his baguettes before retarding them in the refrigerator for a prolongued second fermentation. I do not have a big enough refrigerator to do this but am wondering if this will make a big difference in the end result. Nonetheless, my wife and I enjoyed the fruits of my experiment with some home made Jambon de Paris, sweet butter, cornichons and a glass of Burgundy as a toast to Bernard Ganachaud!



 


 

cookingwithdenay's picture
cookingwithdenay


On August 7, 2009 the release of a new movie starting Julia Child (Meryl Streep) and Julie Powell (Amy Adams) opens in theaters nationwide. The movie was written and directed by Nora Ephron and is an adaptation of two bestselling memoirs: Powell's Julie & Julia and My Life in France, by Julia Child with Alex Prud'homme. You can learn the plot by visiting the trailer and I won't bore you with that information. Over twenty seven years ago I had the honor of serving in the United States Navy and being stationed in Okinawa, Japan. It was a bitter sweet experience for a culinary obsessive compulsive cook like myself. Locating ingredients was a task and as a relatively new bride I was eager to prepare meals that were not only delicious but divine.


I have never really written about how I became so astute in the kitchen. I can say that I would not be the cook I am today were it not for a cookbook edited by Charlotte Turgeon titled The Creative Cooking Course. You must understand that during that time, military bases offered very little to choose from as far as ingredients go, so my now ex purchased three cookbooks so I could flex my culinary muscle; venture out into local markets and with the assistance of the Creative Cooking Course, a Betty Crocker Cookbook and one other that obviously was completely unimportant since I can no longer remember the title create culinary magic.


I bring this book up because it is through this book that I learned about food, food from all over the world. I cooked my way through this cookbook and I can tell you every recipe that worked and those that did not. Somewhere out there a budding novice is wondering how can I too become a great cook or baker? All I can share is that you must literally cook and bake your way into greatness. I think Nike said it best..."Just do it!" Julia Child once said, "never apologize." She was absolutely correct. Cook, cook, cook, bake, bake, bake and don't apologize. If someone does not like what you have prepared, fine...and as Jae would say, "keep it movin."


I had a copy of The French Chef years ago and found it quite boring, but recently I asked my daughter for a copy for Christmas. Now, over a half century old I can appreciate what Julia Child was trying to do and why. I too must encourage cooks and bakers to not settle, but rise up, grasp a good cookbook and cook, bake, "Just do it!"


 

cookingwithdenay's picture
cookingwithdenay


Have you ever developed an original recipe? Most people think it is some long drawn out process, but remember you are not Pillsbury test kitchen with thousands of dollars and test kitchen cooks to address ever question or issue.


When you find a recipe that is good, reliable and consistent...that's a keeper. If it is not, you have a couple of choices. Rework the recipe, refine it so it works, put it in the "to-do" pile for a later date or toss it. What you do depends on how much time you want to devote to recipe and only you can answer that question.


As you test, and retest, you will find a pattern to the process and it will fall into an everyday groove. I would suggest that you schedule time each month to test or at least review the recipes you are working on. Remember it's not just about recipes, this is a listing of products you can enter into contest, feature in a magazine or newspaper, include in a future cookbook or sell in your home-based bakery. When your bakery is up and running and a local journalist ask...may we have a recipe to attach to your story? What will you say, no they are all secret...


Always have a dozen or so recipes that are uniquely yours that you don't mind sharing...just in case.


You may also want to place a recipe in your marketing materials...not that people will prepare them necessarily, but to show you are open to sharing your knowledge and skill. You are a great baker and this is not the time to be shy!


Now with that said, you don't have to give out your best recipes, just things you don't mind sharing. Give it some thought.


There is an old saying, there is nothing new under the sun, and it is so true. It is easy to add a new twist to something, but food companies spend millions to create new products, it's a real challenge; but every once and a while an independent culinary innovator comes up with a unique and inspiring food, spice or taste. Take a look at what is missing out there on the grocery shelves... get creative. I would love to see an alternative to buttercream frosting, but I have not yet figured out what it should be, something sweet, creamy and not made with all that fat.


 

cookingwithdenay's picture
cookingwithdenay

Three years ago I moved to the Cary, North Carolina and quickly became aquatinted with my new rural surroundings. My neighbor suggested I visit the Raleigh Farmer's Market conveniently located on I-40 and Lake Wheeler Road, exit 297; and it turned out to be am unforgettable experience. I was soon taken back by this 75 acre facility providing up to 225,000 square feet of covered, climate controlled, year round retail and wholesale space. Sold were seasonal vegetables and fruits by the pound or by the bushel. There were homemade baked goods, jellies, jams, honey, and the North Carolina Seafood Restaurant serving up deep-fried Calabash-style seafood, with mounds of home fries and hush puppies.


On that beautiful Saturday morning the baked goods caught my eye. I had not seen snicker doodle cookies or buttermilk pies in years; the array of baked goods was awesome. Let there be no misunderstanding, these are serious bakers and they take as much pride in their products as the North Carolina farmers.


First time visitors will be amazed at the amount of food and the number of customers that rolled through the market and after talking to a number of the vendors there is not doubt that North Carolina is a special state; not because it grows more sweet potatoes than any other state in the nation, but because it actually encourages home food processing. Food entrepreneurs can try their luck at creating unique specialties like pickled okra and homemade snicker doodles; taking their culinary creations from kitchen to market.


Years ago when the United States was predominately rural there were many home-based bakers, farmer's wives who sold their jams, and jellies for pin money, along with homemade breads, pastries, cakes, pies and cookies. It is this opportunity that is fueling the local economy by providing local bakers the chance to share their baked goods and earn extra income. Who knows when that culinary hobby will turn into a full time venture?


North Carolina is one of twelve states that allow home-based food processors the opportunity to sell their goods directly to the public. In fact the idea of selling homemade baked good has become so popular there is now a gated area for home-based bakers at the Raleigh Farmer's Market; and featured are homemade carrot cakes, pound cakes, pies, a wide assortment of cookies, and breads; there is literally something for every sweet tooth at the market.


So, the next time someone says, "You really should think about selling that pie," you might want to mosey on down the Raleigh Farmer's Market and see if your sweet treat can stand the heat.


 

Pablo's picture
Pablo


This poor bread had a tough time of it with me.  It's Pumpernickel Bread from the BBA.  I made the levain version without instant yeast.



Ingredients:


7 oz. starter - 100% hydration


7oz. Giusto's pumpernickel flour


6oz. water


*************


9 oz. high-gluten flour (I figured it was important to use high gluten flour since there is a 25% rye component and rye has gluten issues.  I mixed a high [14%] gluten flour at the ratio of 97g 12% protein white flour to 3g 75% protein Giusto's VWG)


1 oz. brown sugar


.5 oz. powdered cocoa


1 1/2 t salt


1 cup old bread bits (a previous SD baguette)


1 oz. vegetable oil


2 oz. water


Method:


Make rye starter: mix starter, rye and water, ferment at room temp 4-5 hours until bubbly and foamy.  "Immediately put in the 'fridge overnight"  Here's where the trouble started.  My starter bubbled and tripled, woo hoo, I put it in the 'fridge.  When I took it out the next day, it had fallen back to essentially it's original size.  That made me worry about that word "immediately".  Hummm...  maybe my starter was right on the edge of over ripe, maybe I should have refrigerated it more immediately.  I soldiered on.


Next day: remove rye starter from 'fridge an hour before using.  Stir together flour, sugar, cocoa, and salt, add starter, bread crumbs (if only I'd noticed it said "crumbs" and not "cubes") and oil.  Scrape it out onto the counter and knead.  Supposedly the dough should pass the window pane test.  Ha!  I was worried about not overmixing a rye dough and making it gummy, I did knead for a full 6 minutes, rather vigourously, but then i stopped, although it didn't approach the window pane test, in fact it broke apart the moment I attempted to stretch it.  And the bread cubes.  oops!  Not even moistened.  Those are the white chunks here and there in the crumb.  Live and learn.


Ferment to double.  Preshape into two loaves, shape into boules, proof.  I over proofed.  The dough was fermenting faster than I thought and it got away from me.  I didn't attempt to slash as I was afraid it would just collapse.  Luckily I proofed it on parchment paper so I just slid it in the oven.  It rose not at all in the oven, but it had risen quite a bit while proofing and it didn't collapse in the oven, so it could have been worse.


Given all that, it came out OK.  I was very leery of using brown sugar and cocoa in a "real" bread.  The flavour is actually pretty nice.  I'm favourably impressed.  My next rye will be a light rye with caraway seeds though.  And that will be soon.


:-Paul

dmsnyder's picture
dmsnyder

 


The San Joaquin Sourdough has been my wife's favorite bread for quite a while now. It's not that she doesn't like other breads. She thought Salome's Potato-Nut bread that I baked yesterday was “amazing.” But, if I had an “everyday bread,” I guess this would be it. The recipe and background on this bread are described in my blog entry for Pain de Campagne.


While this loaf used the method I have described a number of times, the ingredients were a bit different. I had about 20 gms of 100% hydration starter left over from another bread, so I used it and made up the rest of the 100 gms of starter from my stock 1:3:4 mixed flour starter. I'd exhausted my stock of Giusto's whole rye flour, so I used KAF Pumpernickel, which is more coarsely milled. I figured the 100% hydration starter provided a little more water, but the pumpernickel probably absorbed a little more, so I used 10 gms less water to mix the dough. In other words, I kind of faked it.


The dough tripled during cold retardation in bulk! That's probably why I didn't get much of a rise during proofing or much oven spring. The poor yeastie beasties must have been starved. <sniff>


I baked under an aluminum foil roasting pan for 10 minutes at 480F/Convection, then another 20 minutes at 460F. There wasn't a lot of oven spring, and, while there was respectable bloom, no real ear formed.




 


It turned out that the bread had a nice crumb structure, and the taste was as good as I've ever made, if not better. It was assertively sour, which we like. Interestingly enough, while I'd been having mild problems with the retarded dough being slacker than I wished, this dough was a bit more elastic. I can't explain it, unless it was due to the slightly lower hydration (73% vs. 75%).


I think I'll bake this bread again with 10% pumpernickel flour.


David


 


 

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