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ejm's picture
ejm

semi-wild bread

The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise.

cold kitchen = SLOW rise

So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven. I had hoped and expected to be baking the bread just before dinner at around 19:30... but I didn't get to shape it until 19:00!!

I really should have taken a photo of the bread just before it went into the oven. It was easily half the height. Talk about oven spring!

semi-wild bread

The crumb was nicely chewy and the flavour had a slight sour tone but a lovely nutty flavour. Even though the crust was quite dark, there was not even a hint of burnt aroma or taste.

Here is the recipe I used:

semi-wild bread

-Elizabeth

SylviaH's picture
SylviaH

Does anyone know when this special baking day was started?  I have just read about it today on a recipe site. 

Sylvia

clastop's picture
clastop

hi everybody new here really like this site

Eli's picture
Eli

Today had been planned to be a baking day since I have company this weekend. I made a preferment (sans commercial yeast) last night for some Challah, and realized I had more than enough. I decided to try Norm's Onion Rolls with a levain instead and the results are good. Great taste, however, I didn't deflate them enough.Then as I decided to look over at TFL this A.M. and I found Norm has done it again, another recipe. So, that said, I had to try the new rolls. Great and light,very easy and THANK YOU Norm, again!! You are an amazing baker!! Kudos and to eveyone reading this you should try them if you have the chance.

 Overall it has been a great bake day. I also made Mark's Sticky Buns which are great too! However, I didn't get a picture of them. Maybe Thursday I can bake some more.

New rolls are the knotted and the levain have the onion poppy seed

Floydm's picture
Floydm

I had leftover mashed potatoes in the fridge this weekend. I made a couple of different breads with them. One was the yeasted, eggy, buttery sweet bread from Bernard Clayton's book. The name of the recipe is escaping me now, but it makes great toast.

The other I made was a sourdough.

The best sourdough I've made in months. Amazing how a half a cup of potatoes softens everything up. It was great with a roasted red pepper topping I made I made and a pot of soup.

BTW, the cheapest place to get Roasted Red Peppers in my neighborhood? Dollar Tree. They have good olives too, both imported from Turkey.

* * *

In site news, I'm hoping to upgrade TFL to the latest version of Drupal and upgrade the server to a faster box over Thanksgiving weekend. I've started working on it already. I still have quite a few kinks to work out. Stay tuned.

holds99's picture
holds99

I currently use SAF instant yeast.  However, in King Arthur's recent catalog they list a yeast that I haven't seen before; SAF Gold instant yeast (page 11: "yeast", olive colored rectangle).  The ad write-up states: "saf gold instant yeast Specially formulated to provide the very best rise in doughs high in sugar (sweet breads) or acid (sourdough) 15.86 oz. - [item no.] 1457  $6.95"

Has anyone had experience using this yeast in a sourdough?  If so, please post a short note re: results.

Thanks in advance,

Howard

Sparkie's picture
Sparkie

I am doing this so I think I can put the pictures of breads I made this past few days

 

chris

canuck's picture
canuck

Traditional Russian Mennonite Buns

These buns aren't just buns, they are a history lesson and a sociology study wrapped into a tasty tasty snack.  This bun recipe has been in my family for a long long time, possibly since the late 19th century.  In any case, my grandmother made them back in Molotschna, my mom makes them and so do I.  These buns are really general purpose buns, but particularly appropriate for Sunday afternoon early supper (Vaspa), or served after funerals, in a church basement, with cheese and coffee.  What makes them a bit different than what we usually see on the Fresh Loaf is that they contain a lot of fat, in this case lard, and they are shaped with a sort of "extrusion" technique.  

The lard content is an honest byproduct of the heritage of the buns. Mennonites (and of course lots of other folks) were in the past  a primarily agrarian people, and raising pigs was a big part of farm life.  Butchering and rendering produced lard, which was an important and primary source of fat.  Lard was used in day-to-day baking, long before the advent of "shortening" and other manufactured fats.  Lard has gotten a bad name in the recent past, but is now making a bit of a comeback because its healthier than previously proclaimed (by the margarine/shortening cabal).    In any case, these buns contain a fair bit of lard, in an honest, farmyardish sort of way.

The buns also contain a fair bit of sugar, which speeds the rising.  I appreciate that sugar and fast rising is anathema to some, but really its a practical way of making a buns much quicker, which is an important consideration when cooking on a busy farm or household. Besides, the buns taste great. 

The mystery ingredient is vinegar.  I really have no idea why there is vinegar in the recipe, but there is and I use it. Anyone care to hazard a guess?

The buns are shaped by extruding them between your thumb and forefinger and then being pinched off.  I haven't seen the extrusion shaping technique described (I haven't looked hard either), my Mom taught me how to do this and it works pretty well.  The pictures below and the description will hopefully inspire you to try it out. 

Here's the recipe

Mix: 

 1 cup Lard Try to get a non-hydrogentated lard, not all lards are equal. 

4 cups hot water.

Lard and Water

The hot water softens the lard.

Add:

2 teaspoons Salt

1/2 cup Sugar

1 tablespoon Vinegar

4 Cups Flour

Stir vigourously until you get a nice sponge going. Because of the hot water used in stage one, the sponge will be warm.  If its hot, then let it cool down a bit before the next step.

Buns Sponge

 Add:

1 Tablespoon instant yeast (this may be the "non-traditional" part of the recipe, but it works well)

Gradually add in:

About 4 more cups of flour

At this stage you should have a fairly moist rough dough. you may have to add more flour if its too sticky. Go by what feels right, that's my Oma's way of baking.

Buns Rough Dough

 

Turn out on a well floured surface and start kneading, adding flour as required, about 15 minutes.

Cover and let rise until doubled, about 30 to 45 minutes. (There is a lot of yeast and sugar in this dough, so it doesn't take long)

The Shaping Technique

Here's the interesting part, this shaping technique takes a bit of practice, but once you get the idea you can shape buns fairly quickly.

To shape the buns, tear or cut out a section of the dough and grab with your left hand.

Make an open circle with your left thumb and forefinger, then push the dough through circle with your right hand, from underneath.

dough extruding 1

 The dough should be stretched through. 

dough extruding 2

Now pinch off the bulging dough ball with your left hand thumb and forefinger, and place the resulting ball of dough on a baking sheet.

 

Cover and let the buns rise until doubled, about 30 to 45 minutes, perhaps a bit longer. 

They should look very light and not spring back when depressed.

buns tray

Bake in a 400F oven for 20 to 25 minutes, until nice and brown on top. 

 buns finished

Mmmm, these are good buns.  Slather on the butter and clover honey from the canadian praries, and it's just about the best thing you've ever had.

Bake on!

 

 

Kuret's picture
Kuret

This is what I pulled out of my oven today, a good 2kg of dough worth. First a small batch of light rye rolls made somewhat according to the instructions for making sourdough italian bread that was posted here earlier by Dmsnyder i think. The formula does only call for white flour but as I live in sweden I find that breads should contain at least a small portion of rye!

I made the dough with 20% rye flour wich gives you a dough that handles exactly like a wheat dough but with greater taste and also a somewhat drier feel, due to the high ash content of my whole grain rye flour, I also topped them with a mixture of wheat bran and rolled oats so they resemble the kind of "fake healthy" bread you can buy in stores and bakeries here in sweden.

The other breads were two sunflower ryes as per BBA, made with 30%rye starter and really coarse rye meal for the rye content in the dough. Lightly toasted sunflower seeds make for a lovely taste, can´t wait to open these babies! I have started tt get a bit better at shaping since I studied Marks videos, that technique is far superior to my prevoius attempts. Now I only have to make room for the loaves in my freezer! '

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