The Fresh Loaf

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breadbakingbassplayer's picture
breadbakingbass...

I've been doing a lot of thinking lately, and here's what I've come up with:


Sourdough: A device made from flour and water used for cultivating natural yeast.


Bread: A balloon like device made from usually wheat flour and water used for capturing "yeast farts". 


So based on this definition, bread is a "Yeast Fart Balloon".


Tim

Mebake's picture
Mebake

This is a late bake of Hamelman's "BREAD" under levain breads. It is 90% White flour vs. 10% Wholwheat with 230g of Pitted olives.







The loaves were fermented for 2.5 hours bulk, and immedietly retarded for 8 hours overnight at 50F (10c). I suspect the crumb will be tighter than i wish, because i believe the loaves needed an additional 1 hour fermentation prior to retarding.


Any ways, today i'll cut into them and find out!


khalid

breadbakingbassplayer's picture
breadbakingbass...

Hi All,


So I was up really late waiting for some Pain au Levain to rise...  Maybe a little too late, which is why I don't feel so hot right now and should be getting to bed early...  Way, way before 2:00am like this morning...  Anyway, just wanted to share with you some Pain au Levain in a pan that I baked very late last night...  They turned out really well, but I should have used smaller loaf pans...  Enjoy!  Recipe and method will follow the pics and the obligatory crumbshot...  Also, this recipe was inspired by one of the Pain au Levain recipes in Le Pain, l'envers du decor by Frédéric Lalos.


Tim




Ingredients:


Final Dough:


1110g AP (KA)


555g Stiff Levain (63% hydration)


700g Water


38g Kosher salt


2400g Total Dough Yield (approx)


 


Stiff Levain


304g AP


192g Water


60g Sourdough Starter (I used a stiff one)


556g Total Stiff Levain Yield


 


Method to the Madness


9/12/10


3:50pm - Mix stiff levain, place in covered container, let rest on counter.


430pm - Place stiff levain in refrigerator.


9:13/10


6:50pm - Mix final dough in large bowl using a large rubber spatula, plastic scraper, wet hands.  Knead for 5-10 minutes.  Cover bowl, or place in plastic bag and let rest.


7:30pm - Knead dough for 2-3 minutes in bowl with wet hands.  Do not add any extra flour.  Cover and let rest.


7:45pm - Turn dough, cover and let rest.


8:45pm - Line loaf pans with parchment paper, or grease them if you like.  Divide into 3x800g pieces, and shape into loaves, place into pans, place pans into plastic bag, proof for 4 hours.


9/14/10


12:00am - Place baking stone and steam pan in oven, preheat to 500F with convection.


1:00am - Turn convection off.  Lightly dust loaves and slash as desired, place into oven on stone.  When all pans are in oven, pour 1 cup of water into the steam pan, close door.  Turn oven down to 450F and bake for 45 minutes.  Halfway through bake, remove loaves from pans and return to oven and place directly onto stone.  Turn oven down to 425F for remainder of bake.  At end of baking, check internal temp and weight loss.  Should reach 210F and lose approx 15% weight.  Turn oven off and put loaves back in for another 10 minutes.  Cool completely before cutting and eating...  Also, get some sleep...

Franko's picture
Franko

This past Sunday I was in the book store browsing...where else.. but through the cooking section. One of the books that interested me the most was Richard Bertinet's 'Crust', in particular for some of the unique recipes in it. It also included a DVD of Bertinet demonstrating his techniques for hand mixing and kneading brioche and levain. The book has some very good photography as well and the price was reasonable so I went for it. Mr. Bertinet has been mentioned a fair bit lately on TFL so I was curious to see what I could learn from him. While the book is not particularly technical, primarily being meant for an advanced home baker I think, his methods are that of an expert baker who has a clear and easy style of explaining a formula or procedure.

When I mentioned in a thread on Sunday http://www.thefreshloaf.com/node/19547/richard-bertinet-wins-major-uk-award that I'd picked up the book a couple of members replied mentioning that they had it as well and thought it was a good one to have, although they both thought the hydration for his Ciabatta formula was too low. I looked at it and didn't think it seemed out of range but decided to try it for myself and see. Now normally I'm not a real stickler for being exact when it comes to scaling water, but going more for the feel of the dough as described by the author or any included photos. This time though I weighed out all the ingredients right to the specified gram and followed his times and oven temps fairly close as well. Of the half dozen or so ciabattas I've made over the last eight months I think this is one of the better ones. It may be partially due to having used a lower protein flour (10%) for this one than I have in the past or maybe because I spent more time developing it by hand than I normally do, but whatever the reason it made a good loaf. The crust is fairly thin and splintery and the crumb while being a bit more open than I prefer, has a good chew to it for an all white bread. The flavour is just what I expect a ciabatta to taste like, wheaty, toasty, with a bit of richness from the extra virgin olive oil coming through. Very tasty!


Franko


 


txfarmer's picture
txfarmer


Another very tasty bread from Dan Lepard's "A Handmade Loaf", I mostly followed the formula, but left out the instant yeast, using rye starter only, which means the bulk rise was 3 to 4 hours at room temp, then shaped and retarded the loaves in the fridge overnight. The next morning, took out, warmed up for 1 hour, then baked.


 


Made "twisted fendu" rolls (each around 210g), inspired by wildyeast's post here. Came out pretty good.



 


Since currants soak up different amount of liquid and they are added at the end of kneading, it's hard to know how much extra water to use. The first time I added extra 30g, the dough was still on the dry side, the 2nd time I used the same amount, yet the dough was unbelieablely wet and sticky. The wet dough did lead to a more open crumb - even though it had 50% of ww flour and rye flour, as well as a lot of currants.



 


Something new I learned while researching about this bread, "dried currants" are made from a kind of small grapes, not fresh black currants; while cassis is a liquor that's indeed made from black currants, so Cassis and currants in the bread are in fact not "related" as I had imagined. Doesn't matter though, they complement each other perfectly, resulting a very rich tasting bread.



 


My old cheap point and shoot camera died during the Africa trip, so I bought a new DSLR, this is my first batch of bread photos with the new camra/lense. A lot of learn and get used to, the pictures are definitely a working progress.



 


 

highmtnpam's picture
highmtnpam

Hello from highmtnpam. We live at 9200' above sea level with the Continental Divide on three sides of our small town. I love the site because it keeps me in touch with other "breadies" (if you can be a foodie why can't you be a breadie)  I am just learning to post and include pictures but look forward to the challenge.  I consider my self a good baker, but have already learned so much, I feel that I may be on my way to a "very" good baker.   Hello again,  Pam

Raz's picture
Raz

A bit about me i am 27 and have been working in bakerys for 6 yrs and have gone from a packer all the way to managing my own department in a supermarket.


Just thought i would let people know i will be attempting my first harvest loaf 2morro and am feeling a bit nervous.


I have been asked to do the loaf to try and get more cutomers interersted in the bakery. I also see this as a way to challange myself as a skilled baker and have therfore been researching the loaf in the utmost of details to try and produce the best loaf i possibly can.


I will take some photos and post them on the website.


Here`s hoping it all goes well.


updates to follow.


 


Raz xx


 

hansjoakim's picture
hansjoakim

Hi all,


Here's a brief report on this weekend's baking. Yesterday (Sunday), I mixed dough for a fruit and nut levain and did the lamination for a straight croissant dough. Both the levain and the croissants were retarded overnight after final shaping, so I could bake them off this morning. I got an early start so everything was baked before I headed for work.


For the fruit and nut levain, I used chopped dates, raisins and walnuts, and let them macerate in Grand Marnier a few hours before mixing the final dough. Absolutely not necessary, but the soaking provides the fruit with delicate flavour and makes the chopped walnuts softer and lends them a buttery quality. Rum would be awesome as well! There's 40% whole grain flour in the formula, so the sweetness provided by the fruit and liquor is just right (at least for me). Here's a link to my formula.


The baked goods:


Fruit and nut levain and croissants


...and the crumb of the levain:


Fruit and nut levain crumb


Have a nice week everyone!

evth's picture
evth

paindemie


Ode to pain de mie




Won't wear anyone down with a poem here, but I will extol the virtues of just simple, pure white bread.  True, that this is a distant cry from any of the many handsome, crusty artisanal loaves of TFL.  There's nothing ordinary about this square and honest loaf.  What does it yield? A tender, buttery, soft crumb.  This is serious comfort food.


The mark of a civilized society may be said to have the crusts cut off.  Not here.  As thin as the crusts are, there is no need for trimming in the company I keep.  Great for sandwiches (think grilled cheese) and just as great with a nice spread of butter.


This bread is also known as a pullman loaf and was inspired by thepauperedchef.com where the recipe can be found:


http://thepauperedchef.com/2009/08/part-one-of-my-cucumber-sandwich-revenge-pan-de-mie.html


Pip pip or better yet, au revoir,


evth


Next post: the quiche crust that won't quit!

 

breadsong's picture
breadsong

Hello, My 20th wedding anniversary is this week so I wanted to bake something special for my husband!

guro baked a Caucasian loaf recently on thefreshloaf which I thought was so beautiful. I tried guro's method for shaping, with Ciril Hitz's Basic Sweet Dough (I added a butter, cinnamon & brown sugar filling).  Ciril Hitz's sweet dough rolled out like a dream - I think my dough rectangle stretched to 30"x20" & was very thin.  After shaping, I nestled the dough into a heart-shaped springform pan which was set on a parchment-lined baking sheet. I cut strips of parchment to line the insides of the heart pan too, so the dough wouldn't stick to the sides - this worked quite well and the pan released easily. I think the shaping method is similar to a Russian Braid and it was fun to try.


I've been wanting to try making Jeffrey Hamelman's Five-Grain Levain so I thought this would be a good occasion! Yesterday I started preparing, building the liquid levain and soaking grains. I mixed the dough this morning, shaped it (with thanks! to dmsnyder for his Boule-shaping tutorial, and Floydm for his batard-shaping video), and retarded the dough for about 5 hours prior to the final proof. I wanted to try stenciling the boule prior to baking, and was inspired by farine-mc and her technique she describes well on her blog:
http://www.farine-mc.com/search/label/Stencil


To try and mimic farine-mc's technique, I cut two hearts out of a piece of parchment paper and set this aside. I placed a round plastic lid on top of a boule and sprinkled flour around the edges. I removed the plastic lid, carefully misted the center, and centered the parchment paper with the heart cut outs over the loaf, sprinkled flour to fill in the hearts, then carefully removed the parchment paper, trying not to spill any flour onto the loaf. I tried to slash the loaf like farine-mc did for her Stenciled Miche. Here's how the Five-Grain Levain loaves turned out:


I was really happy with the Five-Grain Levain's oven spring and look forward to making this one again. I don't have crumb shots yet because it's "not quite" our anniversary but will cut into the loaves soon. It's so hard waiting!  With thanks to the authors and breadmakers, whose ideas and knowledge shared are so appreciated!


Regards, breadsong


 

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