The Fresh Loaf

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hansjoakim's picture
hansjoakim

I have a confession to make: I've never eaten bagels before. Somehow these dense, naughty creatures have escaped me. Well, until now, that is. I'm not sure what triggered my curiosity; it's probably a toss-up between the exotically low hydration levels in the bagel dough, and the recent US presidential election. Anyways. I leafed through Hamelman's Bread, and found a bagel recipe that looked bulletproof. This is a dough with 58% hydration (I did have a hard time getting the dough together in one piece at first), that I let ferment in the fridge overnight, shaped in the morning, and then proof in the fridge while I was at work today. When I got home this afternoon, I put some malted barley syrup into a huge kettle of boiling water, and let these chewy monsters soak for about a minute (boy did they puff up...), before they were left to cool in ice water for a few more minutes. Onto a plate of sesame seeds and then onto a scorching hot baking stone.

As I said, I've never had these before, so I don't know how close I got to the genuine NY style bagel, but let me tell you that Hamelman's recipe is pure genius. To me, these were awesome. They had that famous chewy exterior, and really pleasant hints of malted barley (both in the dough itself and from the syrup in the boiling water). Sorry, no cream cheese, but they were covered with French brie, some vegetables, and a couple of Pick salami slices. A little piece of bagel heaven right there :-)

 

Hamelman's bagels

Hamelman's bagels

 

Hamelman's bagels

Hamelman's bagels

ejm's picture
ejm

multigrain buns

The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Tabatières?? I didn't know what those were either before reading Steve's (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of which clearly shows how to shape tabatières. Do take a look. In fact, take a look at his whole site! He makes the most wonderful bread!

The buns were delicious for breakfast!

To find out what happened with the loaves, read here.

Here is the recipe I used:


  • multigrain bread (This time, I added 2 Tbsp buckwheat flour and omitted the sunflower seeds.)

Floydm's picture
Floydm

I did it. I just went and ordered a better server for TFL. It'll be a major step up in every way: twice the RAM, 5 or 6 times the CPU, faster hard drives. It should considerably reduce the double posts and number of times when TFL feels slow.

As well as the move to the new machine, it'll also be an upgrade of OS, database, web server, and content management system. I hope all of these changes will result in improvements for the user experience here, but inevitably there will be some hiccups, new tricks to learn, and new bugs to fix. And so a new adventure begins...

If the new server comes online today I'm hoping to be ready to cut the site over to the new machine Tuesday or Wednesday.

Stay tuned.

Tulip1's picture
Tulip1

Hi everyone,

 What a wonderful blog.

There was an entry which said, I think, that kosher cake would not have butter.  I think this is inaccurate;  I have several kosher recipes which include butter--also butter substitutes, if the cake is to be eaten at a non-dairy meal (meat).

Tulip1

dmsnyder's picture
dmsnyder

Double knotted rolls - shaped 
Double knotted rolls - shaped 

 Rolls proofed 
Rolls proofed 

 Double knotted rolls - Baked 
Double knotted rolls - Baked  

Norm's formula for these rolls is here: 
http://www.thefreshloaf.com/node/9536/double-knot-roll#comment-49092 

David 

rcornwall's picture
rcornwall

I was wondeering if anyone has a good sweet fougasse recipe they would like to share. Hope you can help.

chefryan

Eli's picture
Eli

I didn't get a picture of the sticky buns I made from Mark's recipe that I have had since April. Been trying to make them and these cinnamon rolls forever but haven't had time. So the past two days I have been doing nothing but baking and these rolls are great! Thank you Zolablue for sharing the recipe and Thank you Mark for sharing your recipe. They are both hits! (I omitted the salt in Zolablue's recipe due to the fact that I had salty mashed potatoes with sour cream left over to make the dough with.)

Cinnamon Rolls

Cinnamon Rolls II

Edit**- I also made 24 rolls out of this batch of dough which when weighed was around 1622 grams. Anyone else have this happen?

chahira daoud's picture
chahira daoud

Hello guys , did you miss me ???

I really missed you sooo much!!!!

I bought something new???here it is!!!baguettes moulds

baguettes moulds.

So i used it several times , the results were amazing!!!

baguettes2baguettes2natiguanatiguamalikamalikacrumb

Yassin & Malika were checking the harvest!!

Thanks to you! please Be my guest on my new blogs!!

Chahira

http://chahirakitchen.blogspot.com/

http://chahiraelkhabira.blogspot.com/

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

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