The Fresh Loaf

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Mebake's picture
Mebake

This is a late 50% Wholewheat loaf i made:









 


Happy Healthy Baking!


 

earth3rd's picture
earth3rd

This is my first attempt at the bread recipe in Lesson #3 on this site:


http://www.thefreshloaf.com/lessons/timeandtemperature


I was running out of time however and cheated a little, by raising the final dough in the oven to speed things up a little. I managed to reduce the time from 90 minutes to 60 minutes on the first and final rise. I didn't use any type of wash on this loaf as I wanted the crust as crunchy as possible. I did put a pan in the oven and set the oven up to 500F. I placed one cup of ice cubes into the tray just at the same time I put the bread in the oven. I reduced the heat from 500F to 400F after 4 minutes and the loaf went 40 minutes with one rotation in the middle. I did have one minor problem however, I put clingrap over the shaped loaf for the final rise and it stuck on there pretty good. I everso gently worked it off the loaf trying so hard not to push any of the air out of it. It worked out pretty good in the end though. Not a lot of oven rise but none the less my best loaf to date. One last thing to say... my slash was a little wrecked but it didn't look to bad.


The bread came out fantastic. I'm in heaven, thank you all... as this is where I learned how to do it. I've made simular recipes in the past but not as good as this one with the pre-ferment. The crust was a little crunchy and chewy and the flavour was perfect. I'm so happy.


Here are a couple of pictures.



 


Lesson #3 - crumb shot

suzanne pepin's picture
suzanne pepin


Ok, this is my first entry into my personal blog and hopefully not my last one (excuse my syntaxe as French is my first language...).


It has been a long journey into trials and errors, but I kept my passion for making the perfect sourdough bread and today, I believe I have achieved the beginning of the perfect sourdough loaf, for myself anyway.


So here it is... I follow these instructions from Susan from San diego, up to the 'T' without changing a thing.  Et voilà, my perfect sourdough bread is borned.


It was made with my homemade starter 'Bécacine', borned May 05 2010.  The smell of sourdough is very present and I am so pleased with the easiness of this method.  For baking, I used the method 'Roasting lid' because this method seems to work the best for my condition at the moment : living 6,000 feet above the sea level in high altitude, in central Mexico, and I have to make breads with what I have around me and not always run to the store, which is pratically, non-existant here. 


For the colander, I replaced it with a straw bowl for tortilla, well floured, and cover with a coton dish towel, it worked like a charm. I don't have a pizza stone so I used the back of my cast iron pot to deposit the bread to be on it.  It did the job also.


Now, my big problem was to understand the process because here, everything with yeast in it will raise very quickly but also go down very fast because of the altitude, some days are better than others...  So the manipulation of the dough had to be restricted to a minimum and had to be studied closely to know the right time to move it.


It has been a long journey since May 05.  This bread is my 13th bread.  All the others ended up in the field for the birds, the snakes, black widow, scorpions, fire ants, etc... around me.  I could have kept them for building a wall of brick actually.


So it shows that it is not only a recipe that makes the perfect dish, it is the 'knowing how to cook, bake' that makes the difference, the location we live also and the passion for it.

DonD's picture
DonD

 


In my last post, I wrote about the classic Pane Casareccio di Genzano that I had made for the first time using the formulation in Daniel Leader's 'Local Breads' book. I was pleased with the result so this past weekend I decided to try the Whole Wheat version of the same bread.


For the Biga Naturale, I used my white flour liquid levain with KA Bread Flour. For the dough, I used 50% KA Bread Flour, 44% BRM White Whole Wheat Flour and 6% BRM Dark Rye Flour. This is a high hydration dough and by my calculation, the final dough was a whopping 80% although I was surprised at how malleable it was. I did not follow the intensive mix recommended by Leader but instead used a 30 minutes Autolyse followed by gentle kneading with a dough hook and room temperature fermentation with 4 sets of stretch and fold in the bowl and one final full stretch and fold on the bench.


I shaped and proofed in a lined banneton for 1 hour before baking at 450 degrees F with steam for 15 minutes and 20 minutes at 400 degrees F without steam on convection.



The loaf had good oven spring but not as spectacular as the white flour version. Because of the elevated hydration, the scoring cuts were not very pronounced.


The crust was a rich amber color and the top was coated with browned shavings of wheat bran. It was medium thick and had nice crunchiness.




The crumb was cream color with translucent gelatinization and irregular air holes and was tender with just a touch of chewiness. The taste was bolder and more rustic than the white wheat version with a slight bitterness from the toasted bran. The crumb had less sweetness but more whole grain taste and just a slight hint of tanginess from the levain. All in all a very satisfying and comforting bread but not as elegant as its more refined version.


Happy Baking!


Don

hansjoakim's picture
hansjoakim

Last week I've been enjoying a variation of the pain au levain I blogged about in my previous post - I'm really loving the bite the breads get by the rye sourdough. For the loaf pictured below, I raised the whole-grain amount slightly and added a healthy dose of walnuts. I'm such a sucker for walnuts; only bad thing about them is that they're not a "local food" around these parts. The ones I find in the stores are pricey and have travelled all the way from California... Still my favourite nuts, though. Here's a link to the recipe, and here's the loaf:


Walnut levain


...and here's the crumb:


Walnut levain crumb


A delicious bread!


 


I also baked a batch of croissants this weekend. I'm not sure exactly what beats the smell of croissants baking...


I split the dough in two after rolling it out, and used one half to make large-ish croissants and the other half to make smaller, regular sized croissants. Photo below:


Croissants


And here's the crumb shot:


Croissant crumb


I was really happy to see how they turned out - probably my best batch so far! One of these with a cup of freshly brewed coffee makes the morning routine bearable :)

dmsnyder's picture
dmsnyder

 


When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)


Fettuccine with Turkey Sausage and Kale


I use Marcella Hazan's recipe for fresh pasta. It calls for 2 large eggs and 1 ½ cups of AP flour. I used Caputo tipo 00 Italian flour and found I had to add a couple tablespoons of water for the dough to come together.


I mix the dough in a food processor. It ends up in the bowl like coarse cornmeal, but, when pressed together and kneaded, it forms a firm dough. I roll the dough into a log, wrap it in wax paper and refrigerate it for at least 30 minutes. This works like an autolyse to evenly hydrate the flour.


I then divide the dough log into 4-6 equal pieces with a sharp knife and make pasta sheets with an Atlas, hand cranked pasta machine. After drying these for a few minutes until they are leathery, I cut them into the desired widths with the Atlas attachment. If the dough is sticky, it should be dusted with flour before cutting. The cut pasta is then dried completely (12 hours) before placing in plastic bag for storage. If completely dried, it will keep at room temperature for months. When rolled to the thinnest setting, this cooks in a couple minutes, tops.



The sauce comes from the March, 2006 Gourmet Magazine. It can also be found on Epicurious.com here.


I make my own turkey sausage, using a recipe for home made Italian Sausage, substituting ground turkey thigh meat for pork shoulder. Here's my recipe for the sausage:


This is the original recipe scaled down for 1 lb of meat and with my notes in italic:



1 lb. ground pork shoulder. I use ground turkey or chicken dark meat.


1 clove crushed garlic.


¼ cup cold water. Omit if using ground poultry.


1 tsp salt


¾ tsp ground black pepper


1 tsp fennel seeds (preferably ground)


1 T grated pecorino romano cheese. I use parmesan.


1 T chopped Italian parsley


¼ tsp red pepper flakes (Optional)


Mix all ingredients together.


This freezes well. It is wonderful in sauces for pasta and on pizza.



Since Kale is unfamiliar to many, a few words about it seem called for. Kale is a green, leafy member of the cabbage family. It has been cultivated in Europe as long as history has been written. I have read that it was among the most common vegetables eaten in Europe prior to the late Middle Ages. It has many nutritional virtues, including powerful anti-oxidants and lots of vitamins and minerals. (For more information, see Wikipedia on Kale.)


Recipes using kale generally neglect the basics of preparing it for cooking. It has a fibrous central midrib that is not edible. After washing, the edible leaf is cut away from the midrib. The kale is often parboiled before adding it to the rest of the ingredients.



Kale, washed before removing stems



I cut along each side of the central stem with a sharp paring knife, then pull the stem free



Kale after removing the stems


So, with that introduction, here is my version of the recipe for Fettuccine with Turkey Sausage and Kale (Note: This recipe serves 4 as a main course):



3 tablespoons olive oil


1 lb turkey Italian sausage, crumbled


1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped


1/2 lb fettuccine


2/3 cup home made chicken broth


1 oz finely grated parmesano reggiano cheese (1/2 cup) plus additional for serving


Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned and no longer pink inside, 5 to 7 minutes.


Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain.


Keep the cooking water in the pot and return it to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.


While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.



Sausage and Kale, at this point in the recipe


Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.


Serve immediately, with additional cheese on the side.





Buon appetito!


David


 


 

earth3rd's picture
earth3rd

I just made this bread the other day after watching Michael Smith on Foodtv. He was going on about how good the crust comes out if you bake the bread in a covered pot. The recipe can be seen at:  http://www.foodnetwork.ca/recipes/recipe.html?dishid=9530


I used the pot method. Also the recipe I used was the "city bread" recipe. Followed the recipe to the letter. The dough was very wet, exactley the same as a poolish for french bread, a little hard to handle but I was gentle.


There is only 1/4tsp. of yeast, 16 hours for the first rise, 2 hours on the second rise. The bread tasted pretty good to me, much more flavour than a plain white bread.


Here are a couple of pictures for your viewing pleasure.


Just out of the pot


 


The crumb

txfarmer's picture
txfarmer


The recipe can be found here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-%C3%A0-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m - thank you David!


I used a bit more than 375g of water, so I am guessing the hydration is around 76% to 78%. For flour I used whatever left in my stock: 50%+ Gold Medal bread flour, ~25%KA bread flour and the rest is GM AP flour. Stuck to David's procedure pretty closely. Took forever for the dough to double, I think next time I will add warm water with the yeast and salt. I preshaped into batards. The dough looked wet then, but not scarily so, probably because I have been handling a lot of wet doughs lately. I did shape them as normal baguettes rather than the "stretching" method, since I was afraid there wouldn't be enough surface tension otherwise. I also tried my hands in scoring these. With such a wet dough, I was just aiming to make a smooth cut, so I held the knife more vertical than usual. It worked as expected - not that much ears, but decent scoring marks. The best part is the crumb, very open and hole-y:



Can you see the shine on the wall of the holes?



They do have a sweet taste like David describled, benefiting from the long autolyse no doubt. Comparing to Mr. Nippon's baguette, which has a similar autolyse schedule, but at a higher temp, I would say Mr. Nippon's is slightly sweeter. Both are very delicious.



In the first picture, do you notice that the bottom baguette's bottom side is not brown? That's because when I took out the parchment paper after the first 10 minutes, two of the baguettes slid too close together, the almost touching sides didn't get browned properly. Another lesson learned. Next I will try this formula with cold retarding, first suggested by a few TFLers here.


dstroy's picture
dstroy

"Le Pain" by comic artist John Martz


 


jsk's picture
jsk

About two months ago I was in a trip to the US. During my staying there I've bought some flours I can't get my hands on here in Israel. One of them was Graham flour. I read quite a bit about it and I've found that a lot of people said it made a hard and unpleasant crust and the coarse pieces of bran and germ made it difficult to develop the gluten.
 
In that in mind I've decided to scald the Graham flour and make a mash, as I read someone here did successfully. So I started reading about scalding flours (WGB is a great source of info about that). I wanted to make a mash using 2:1 water to flour ration. The process was basicly bringing the water in a pot to about 150F, adding the flour and leaving it coverd for 1.5 hours to gelatinize some of the starches and to start the enzyme activity. After the hour and a half I adedd about 2% salt to inhibit the enzyme activity (a little like in a grain soaker). From ther it went to the fridge overnight.
 
I've worked up a formula for some sort of a Pain au Levain using 28% Graham, 5% rye and 67% AP flour. The intended hydration was 75% but I needed to add 2% more water as the dough was a little dry (probably because of the mash). I used a white stiff starter (65% hydration). I autolysed for 30 minutes and the kneaded in my KitchenAid for about 8 minutes. Fermentation was 2.5 hours with 2 folds. I then shaped the dough into two 1.75 lb batards and proofed the in a couche for 1.5 hours.
 
Here are some pics:


 
And the crumb:
 

 
I was very happy with the results. The crust was chewy and delicious and the crumb was open and light. The flavor was very good, slightly tangy and wheaty. If anyone has any questions or want the recipe, please comment.
Happy baking!
Jonathan.

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