The Fresh Loaf

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TeaIV's picture
TeaIV

well, I didn't have internet access for a couple of days, so I didn't use any recipe like I usually do. I was going to make a whole-wheat loaf with a soaker (which I decided to leave out on the counter overnight) and a cold proof. then, I noticed that we had some roasted pine-nuts left, which are amazingly delicious. I decided to add them into the dough. I kept worrying because I thought leaving the soaker overnight would be too long, even though I heard Peter Reinhart talk about doing that in some video I watched... anyways, In the morning, I couldn't just stick the nuts, yeast , and olive oil in the bowel and mix it all together, so I just tried to knead it into the soaker.



(sorry for the blurry pictures)


the crumb was really airy compared to most breads that I make, but what was REALLY surprising is that the bread itself tasted like roasted pine nuts!!! It was amazingly delicious! I think this happened because when I was kneading the nuts into the dough, I probably squeezed them, and released the oils in the nuts (of which there is quite a bit if you ever ate them) into the dough. It was simply amazing. If you like pine nuts, you MUST try this! If you've never tried them, I certainly think you should.

xaipete's picture
xaipete

This bread worked great for me. I used the starter from WGB instead of Hamelman's. I started the levain yesterday afternoon and this morning it looked and smelled just like it was suppose to. I was out of bread, so I finished the recipe, baked one loaf today and have one left that I retarded at noon in the refrigerator. (Let's see now, it's suppose to be good for 18 hours in the fridge at 42ºF. Now that was really good planning on my part because now I've got to get up at 5 am!)


I'm very pleased with the results. I did 2 stretch and folds and let the loaf proof for 3 hours, then baked it under a cloche on a stone for 10 minutes. It took 30 minutes total. I got a lot of oven spring, it has a nice open crumb structure and a pleasant sourdough flavor. I'm hoping tomorrow's loaf will be a little more tangy because I enjoy the sour taste.


Hamelman's Vermont Sourdough


Hamelman's Vermont Sourdough


--Pamela

DonD's picture
DonD

I found this site a couple of months ago and have been following some fascinating posts and the great exchange of information among the members. I have always loved the true French baguettes and during the early 90's when the first artisanal baking books like The Village Baker and Bread Alone came out, I tried my hands at making French baguettes. They were acceptable but not great. When I stumbled on this site and found the formulation for Gosselin's Pain a l'Ancienne that David of dmsnyder posted, I was motivated to try making it because I remember how good it was when I tasted it in France a couple of years ago. It turned out great. And then, I discovered the Anis Bouabsa formulation that David also shared with us. It turned out even better. So I decided to have a head to head comparison between the two a couple of weeks ago. I have had a couple of exchanges with David about this topic and he encouraged me to share the results with the TFL community, so here we go...


I used the folowing flour mix:


30% KA BF


58% KA APF


10% KA WWF


2% Bob's Red Mill Fava Bean Flour


2% Noirmoutier French sea salt


The mixing, fermentation, shaping and baking followed David's closely for both formulations. They were baked on the same day about one hour apart.


Both batches turned out great. The oven spring was about the same for both. The Gosselin crust was lighter in color than Bouabsa's which had a deep rich color. Both had good crunch and sweet caramelly flavor. The Gosselin crumb is soft and incredibly sweet with a wheaty aftertaste. The Bouabsa crumb was slightly more open, was more chewy and had a nutty flavor. I had an informal blind bread tasting with my wine tasting group and the Bouadsa baguette was unanimously the slight favourite.


The top photo shows the Bouabsa baguettes. The second photo shows the crumb detais with Bouabsa's on the left and Gosselin's on the right. The third photo shows the Gosselin baguettes. The fourth photo is a close-up of the Bouabsa crumb.


I want to thank David and all the TFL members for generously sharing their knowledge and experience.


Happy Baking!


 


 

dans's picture
dans

Hello everybody out there!


I just made my own Sourdough Starter, 100% hydration. I feed it twice per day, every twelve hours. It seems pretty active to me, but when i refresh it to bake the next day, the dough won't rise, it tend to spread...i get a little oven spring and nice color...i let it ferment 2.5 hours, 20 min. resting on the table and then 2.5 hours of proofing.


I baked Norwich Sourdough, english mufifns, and a Bordelais....same results: nice color, crumb and smell, but they are flat.


Can anyone may light my path...i am in darkness here..


Thanks in advance,


dans.

alliezk's picture
alliezk

I am brand new here. Just baked my first sourdough last weekend, and then a rye rustic loaf this past weekend. Before that I made pretzels and pitas. Loads of bread for my sisters and I. I go through phases with my baking, and right now making beautiful (healthy) breads is my goal. I am currently suffering from lack of a kitchen scale and even worse, a terribly unsharp knife. When I figure out how to post picture I will get them up. Hopefully in time for my challah attempt this weekend.


Thanks to all for creating this wonderful community.

rayel's picture
rayel

  Hi everyone, ist post ever, so I am not sure I am doing this right. My question is:


Does anyone know where to buy untreated parchment? That is,


 no silicone etc.  Thanks, Ray


 

gothicgirl's picture
gothicgirl

Posted at www.evilshenanigans.com on 4/1/2009


It's April Fool's Day ... but I am not fooling around when I tell you that this pound cake is about the best I have ever had. 


Toasted Coconut Pound Cake


I had half a bag of coconut sitting in my pantry since I made my Carrot Coconut Cupcakes and I didn't know what to do with it.  For a while I considered making coconut candy, but I was not in the candy making mood.  As much as I enjoy candy, I prefer eating it to making it.  So, it was back to the drawing board.


 Lime Curd


Now, I should say that the last few days here in my part of Texas have been warm.  The trees are turning green and the grass has transformed from straw brown to vibrant emerald.  I have been feeling decidedly 'Spring-ie' and I decided I wanted something that sort of said, "Hey Spring!  How you doin'?" 


I also had a glut of limes that I needed to use, and lime curd seemed just the thing to make.  Well, If you have curd you need something to spread it on, and I love lime and lemon curd on pound cake.  Why not, I thought, make a coconut pound cake? 


 Toasted Coconut Pound Cake with Lime Curd


So, I did, and it was really, really tasty.  The toasted flavor of the coconut added another layer of flavor to the buttery cake.  It also added a lovely texture to the cake.  There was the fluffy part, the nutty crusty part, and now this chewy, sort of crispy part.   It was, for me, the perfect way to welcome Spring!


Lime Curd    Yield 1 cup


2 oz sugar
1 teaspoon lime zest
2 oz lime juice
2 egg yolks
4 tablespoons unsalted butter


DSCF1789Sugar Rubbed with Lime Zest


Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.  Pour into a heavy bottom pot.


Juiced Limes


Juice the limes and add the juice to the pot with the sugar.  Stir in the egg yolks and cook over medium heat until thick.  Stir in the butter and cook until melted.


Pour through a strainer into a heat proof bowl and cover with plastic wrap.  Make sure to press the film down on the curd to avoid a skin.


Lime Curd


Chill for two hours.


While the curd chills, make the cake.


Toasted Coconut Pound Cake Fixins'


Toasted Coconut Pound Cake   Yield 12 servings


1 cup coconut
1 cup sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Heat the oven to 325 F and grease a 10″ loaf pan very well.


Allow your butter, eggs and sour cream to come to room temperature.


Toasted Coconut


Toast the coconut for 10 minutes, or until brown and fragrant.  Set aside to cool.


In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for five minutes. 


Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.


Add the vanilla and blend to combine.


Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.  Do not over-mix.


Toasted Coconut Pound Cake  - Ready to Bake


Fold the toasted coconut in gently and pour into the prepared loaf pan.


Bake for 60 minutes, or until the center of the cake springs back when lightly pressed in the center.  You may need to tent the cake with foil to avoid over browning.  Do not over-bake.


Toasted Coconut Pound Cake - Fresh from the OvenToasted Coconut Pound Cake - Cooling


Cool in the pan for 20 minutes before turning out onto a rack to cool completely.


  DSCF1834 copy 


Slice and eat as is or ....


Toasted Coconut Pound Cake with Lime Curd  


Spread a tablespoon of the lime curd over the cake, and while we are at it some softly whipped cream.


Your taste buds will thank you. 

vincent's picture
vincent

now it's perfect this time very soft to eat and buttery




Ingredients (3-lb dough):
1 3/4 cup milk (evaporated)
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6 cups allpourpose flour
3/4 cup sugar
4 tsp instant dry yeast

Topping: softened butter(margarine), granulated sugar


Add dry ingredients in a bowls the 6 cups flour,instant dry yeast,salt mix together.. in the pan mix evaporated milk together the 1 3/4 cups sugar and the butter and heat the pan to boil. then cool to warm about 90-100 F. then poured into the flour and mix slowly , then knead about 5 minutes. let it rise for 1 hour. Once done, punch the dough, knead again then lay on the table and roll with a rolling pin to make it flat.  To keep the surface of dough from drying up, cover with clothes while you work on the ropes.)
Using dough cutter, make long ropes (about a foot long) about 1/2 of an inch thick, and coil. at the end of the coil press it tight so that it will not break the coil. some of mine i bake got loose note this...
Apply melted butter(brush) on coils and let rise for 1hour 1/2 inch apart on the tray
You may apply egg glaze prior to baking (if you want it darker brown upon baking). Bake at 350 for 12-15 minutes when finish...
You may apply melted butter as soon as they get out of the oven. Helps keep them soft by preventing too much moisture loss. Then apply softened butter and roll in sugar when ready to consume. or you may mix cinnamon together with the butter then dip in the sugar...


if you want to see more recipe visit the site: link :  kusinanimanang.blogspot.com/search/label/ensaymada


vincent

Floydm's picture
Floydm

I baked two loaves today.


Two loaves of bread


The white loaf is a sourdough dough I prepared on Wednesday while working from home.  I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.



For the most part, it did.  You can see a bit of compression near the bottom, and in the center there were definitely some thick gummy parts.  I think if I tried it again I would make a smaller shape, but I was impressed that it came out so well after all that time. 


The other loaf is a 100% whole wheat loaf I made using a recipe from Peter Reinhart's Whole Grain Breads.


whole wheat bread


The whole wheat flour was sent to me by flourgirl51, who sells freshly milled organic flour at www.organicwheatproducts.com.  The bread is good.  100% whole wheat is a bit much for my kids, so I probably will have to eat most of this loaf myself, but I certainly can see how if you are into whole grain breads you'd want to either mill the flour yourself or find a good vendor that mills it fresh.  The freshly milled flour is significantly more flavorful.

dmsnyder's picture
dmsnyder


In 1904, Sir William Osler, one of the greatest physicians of his time, was asked to address the graduating class of The Johns Hopkins School of Medicine on the topic, “What is the most important personal attribute for a physician to cultivate in himself?” Sir William's address was entitled “Aequanimitas,” which roughly translates into modern American English as “Chill, dude!” I have always tried to follow Sir William's wise advice.


This afternoon, I made a batch of baguettes, according to Anis Bouabsa's formula. I thought they were the most perfectly shaped and scored baguettes I've every made. As I was loading the three baguettes into my pre-heated and humidified oven, one fell off the back of the baking stone. As I tried to grab it, the other two baguettes fell off the peel onto the oven door. What a mess!


Uttering a few words which my wife has asked I not speak in the presence of our grandchildren, I scooped up the twisted heaps of formerly gorgeous baguette dough. Should I scrap the bake as a lost cause or attempt a salvage operation? What could I lose by trying?


Aequanimitas, aequanimitas, aequanimitas ... 


I was able to separate the three pitiful pieces from each other. I reshaped them quickly – one folded as one might fold a ciabatta, one coiled and one formed into a figure 8 knotted “roll.” I immediately loaded them onto the stone and baked for 10 minutes with steam at 460F and 8 more minutes dry.



Anis Bouabsa Not Baguettes



Anis Bouabsa Not Baguettes - Crumb


Delicious! 


I hope you all have a great week and that all your "disasters" are really "opportunities," when you look back at them.


David


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