The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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charliehorse's picture
charliehorse

I have just recently started to make bread and are still going through a lot of trial and error. Can any one tell me why in some instances my bread sinks a little in the oven when it has risen without any probalems prior to been put in.

Breadhunter's picture
Breadhunter

Bread and all of its manifestations. That's what this blog is about. Particular emphasis is upon earth ovens, sourdough bread baking and flatbreads. Currently, I'm scouring the web and my book collection for photos of earth ovens from around the world. Whenever possible, I list my sources to give the photographer or agency credit for any photos used.
If you have photos of earth ovens and would like to share, please email them to me, and I'll try to put them on my blog.
For lots more information on bread and ovens, please visit my virtual storefront at: http://stores.lulu.com/store.php?fAcctID=775822

Breadhunter's website:
http://breadhunter.com

Breadhunter's bread blog
http://breadhunter-breadforall.blogspot.com/

gonzalezbrazil's picture
gonzalezbrazil

 

  I´m from Petrópolis, Rio, de Janeiro, Brazil.

 

  Here in my region, we not have a culture of rustic breads consumption. In Brazil, most of all regions we are eating some kind of Americanized white bread poor on nutritious ingredients, and the whole wheat loaves has been Americanizated too!!

  Most of all breads we eat here are those white American poor breads and small French breads.

  We don´t have here the culture of long fermentation breads, and rustic breads are almost unexistents.

  Then i began my first experiences baking some whole wheat no-knead breds, topping them with flaxseeds, oat grains and sunflower seeds.

  The results was amazing. All my family eats such kind of healthy loaves daily, and for me this is the better part on the history. The fact that i could improve better health to all my family, baking my own breads on house oven!!

   And no doubt about the fact that in this times of world food crisis, this was a nice great decision i hv taken in my life! Im happy here testing new recipes daily, and for me www.freshloaf.com is a good reason to bake and discuss each day more and more breads!!

   I hope all our experiences could improve new beginers and artisan breads lovers!!

aleigha's picture
aleigha

          I am only 11 yrs. old and I am very interested in baking breads and other things. When I am older I would like to become a lawyer and then own a bakery shop. But I would like to ask people's opinion if  I am out of my league.

manuela's picture
manuela

  I baked these rolls using a recipe from a book published in 1918 and meant to help in the conservation of wheat flour. It has many interesting recipes using other grains such as corn, buckwheat, etc. and the recipes that I tried all turned out beautifully. These rolls contain a minimal amount of sugar and butter and taste great.I made them for bread baking day #12.

 

Ingredients

1/2 cup scalded  milk

1 egg, well beaten

2 tbsp sugar

2 tbsp melted butter

1/4 tsp fine sea salt

zest of 1 (organic) lemon

1/2 cup (60 g)  corn flour (I used Bob’s Red Mill brand)

1 tsp active dry yeast dissolved in 2 tbsp warm water

3/4 cup to 1-1/2  (105g to 210 g) cups bread flour (or as needed) (I used King Arthur bread flour)

Pour the scalded milk over the sugar and salt, mix well and set aside to cool. Once the milk mixture is lukewarm add 3/4 cup of bread flour and the dissolved yeast. Mix vigorously and let the sponge ferment,covered, until doubled.

When the sponge is light add the melted butter, egg, grated lemon rind and corn flour. Mix well at low speed then add just enough bread flour to make a dough that is very soft but well developed and just slightly tacky.  Do not add too much flour or the rolls will turn out dry and heavy.

Lightly grease a bowl and place the dough to rise, covered, until doubled in bulk.

Preheat the oven to 375°F.

Gently transfer the risen dough onto a lightly greased surface and divide it in 12 equal pieces. Shape each into small round rolls (the dough is too soft to keep well any other shape more complex than rounds or ovals). Place each roll onto a rimless baking sheet and lightly brush with milk.

Let the rolls rise, covered, until doubled. Brush again with milk then with sharp kitchen scissors cut a decorative pattern on each roll.

Bake for about 20 minutes until nice and golden.

These rolls are great to eat either warm or cold. They can also be split and toasted to have with jam or marmalade, and can be frozen once cooled.

http://bakinghistory.wordpress.com/2008/08/01/corn-flour-rolls-bbd-12-small-breads/

shimpiphany's picture
shimpiphany

i fired up the mud oven on thursday, and had a hectic evening of trying to time everything correctly.

i made pizza, brussel sprouts with garlic, onions and breadcrumbs, sourdough rye, french bread, and roasted corn, sweet potatoes and garlic.

as you can see, i overproofed the french bread, but the sourdough came out perfect, with a great oven spring. i soaked my door a second time before the bread to increase the amout of steam in the oven, and it really seemed to work.

sorry for the lousy pictures, but by the end of the evening i was exhausted. getting the timing down to maximize the oven is really going to be a challenge.

here's the group shot. i took this while all the veggies were roasting. leftover pizza, sourdough, french and brussel sprouts:

i saw the brussel sprouts at the farmer's market and knew we had to try them in the oven. i roasted them at about 600 degrees. they look ugly but taste fantastic:

the bread. the sourdough was about 25% rye made from my 100% hydration starter, thaddeus. thad's been lounging in the fridge since the weather started getting hot, so this is not only his inaugeral run in the mud oven but first bake in about 5 weeks.

the french bread in the back is based on reinhart's recipe in BBA. i overproofed it because of timing issues, and it tastes okay but is really a disappointment.

i'm going to try and fire the oven again next week. i just brought in a fresh supply of almond wood, and the starter is back to living on the counter. i'm going to try and see how many loads of bread i can cook in one firing.

 

blumb001's picture
blumb001

Today, while shopping for a new fridge, I came across a BBQ called the Big Green Egg. It is lined with ceramic and fueled with wood only charcoal and achieves temperatures of 800 degrees which can be controlled with a thermometer. It is said to be great for making bread and pizza in addition to meat. Does anyone have any experience or knowledge of making bread with this?

ejm's picture
ejm

wild rye bread © ejm July 2008

Dark rye bread flavoured with onion and caraway seeds and made with wild yeast; based on a recipe by "Breadchick", one of the Bread Baking Babes (BBB)

My starter is extremely active these days. I think that's one reason this bread turned out so incredibly well. When I started to make it, I was sort of sneaking around about it. It was a bit warm outside (around 28C) and I wasn't absolutely certain that turning on the oven would be a big hit.

My fears were unfounded. We loved this bread. And no wonder. It was fabulous!

It was equally delicious on its own, or buttered, or toasted and buttered. And it made the most stellar Reuben sandwiches (made with home-made red cabbage sauerkraut)! Did we take photos of the sandwiches? Ha. Of course not. We were too busy stuffing them down our gullets.

I was particularly thrilled with the slashes on the bread. I've never managed to have slashes stay so well defined. I only hope I can reproduce this! I can't wait until we have enough freezer space so I can make it again.

wild rye bread © ejm July 2008

For a more detailed account, please see:

The all-purpose flour I use is "No Name" (Loblaws) unbleached (about 11.5% protein). The rye flour is "Five Roses" Dark Rye flour (no idea how much protein). The bread flour is "Robin Hood" 'best for bread' flour (about 13% protein).

And I used my shiny new digital scale to weigh the ingredients!

digital scale © ejm July 2008wild rye bread © ejm July 2008
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foolishpoolish

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foolishpoolish

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