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wholegrainOH's picture
wholegrainOH

This is a concocted loaf of whole wheat with fresh basil from the garden, chopped green olives, and leavened with San Francisco Sourdough starter from Sourdoughs International

basil olive whole wheat loaf

Whole Wheat Basil Olive 

King Arthur Traditional Whole Wheat Flour

Amish Cornmeal

Quinoa Flour

Oat Flour

Ground Flax seed

Hemp seed

Org. Barley Malt

Org. Canola Oil

Kosher salt

Chopped fresh basil

Chopped green olives w/garlic

 

Mixed 9/21/07

Baked 9/23/07

more photos and details at http://alan-ohio-bread.blogspot.com

Alan

edh's picture
edh

I've never tried doing a blog before, but just had to share last weekend's ragingly successful experiment. Sourdough has been going not-so-well lately, so I've returned to commercial yeast for a bit. This is a somewhat altered version of my mother-in-law's recipe.

Orange Sticky Rolls

Sweet Dough:

1 Cup lukewarm milk (for non-dairy, I use 1/3 c each of coconut, soy, and rice milks)

3 Tbsp honey

1 tsp salt

1 tsp instant yeast

1/4 Cup water (the original recipe called for active dry yeast dissolved in water; instant doesn't need dissolving, but the dough needs the liquid)

1 egg

1/4 Cup shortening (coconut oil)

4 cups flour (I used 3 cups KA AP and 1 cup spelt, worked great)

Mix all ingredients together until smooth, let sit for 20 minutes, then do several french folds. It's a fairly sticky dough, but tightens up quickly.

Let rise for 2 1/2 hours, folding three times, every 30 - 45 minutes. The original recipe calls for 2 bulk rises, punching down in between, but folding made it so much lighter.

While the dough rises, make the orange glaze;

Juice and zest of 1 - 2 oranges, and 1 lemon (about 3/4 cup juice)

1 1/4 cups sugar

Cook juice, zest, and sugar together over low heat in a heavy saucepan until thickened, about 15 - 20 minutes.

Let cool to room temperature. I had to stick it in the fridge to cool it down a bit.

When the dough is ready, roll out into a 9"x18" oblong. Spread with about 4 Tbsp of the filling (don't use too much! It's not like cinnamon rolls, any extra will goosh out and make it impossible to seal the roll), then roll tightly along the long edge, and pinch the edges together.

Grease a 9"x13" pan (actually, next time I'm going to use something bigger, or two pans. I think 9"x13" is a little small, the rolls were a little too closely squeezed in there for my taste). Spread the rest of the glaze in the bottom of the pan.

Slice the roll into 1" pieces, then place loosely in the pan. Cover and let rise until not quite doubled (20 - 30 minutes).

Bake 25 - 30 minutes at 375 F. When done, invert pan over cooky sheet.

They're pretty decadent, but make a nice change from decadent cinnamon rolls.

Enjoy!

edh

dolfs's picture
dolfs

The Jewish members of my family and friends, have been fasting for the last (almost) 24 hours, as is traditional for Yom Kippur. I have been making their life difficult by baking and making the house smell very tempting. The good thing is that those "fasters" will be allowed to enjoy the results in a couple of hours.Break-fast bake IBreak-fast bake I

Inspired by Mariana, I produced Challah and "rolls" today. Half the rolls are filled with sugar, the other half or so with the poppy-seed paste. The recipe I used, like Mariana, is Rose Levy Beranbaum's "New Traditional Challah".

Break-fast bake IIBreak-fast bake II

 




--dolf


See my My Bread Adventures in pictures 

mpiper's picture
mpiper

Greetings everyone. I've been enjoying reading all the great threads and viewing those beautiful photos of breads for a awhile now and need some counsel.

I tackeled my first Sourdough the other day. One of Tom Leonard's from Maggie Glazer's great book on Artisan Breads. The crumb was too tight

and it lacked real tang, but it did "work". The culture took around eight days, but didn't seem to have much spring. I'm just starting to scratch the surface,

so much to know. Here's my latest problem. The bottom of my loafs sometimes seem almost under done. The crumb is more open near the top of the loaf

and the very bottom is tight like a pumpernickle. I'm not getting the nice open crumb, should the bottom color always match the top? Should I lower my rack?

I'm already baking on a half inch pizza stone and pre heat my oven for at least an hour. I generally bake on parchment paper. I'm baking several times a week

and would love to get more consistent color and better volume in my breads, (I have been folding). would love any advice. I have been baking Craig Ponsford's

Ciabatta to rave reviews and get wonderful open webbing from that recipe, I know that's the nature of a slack dough, but I struggle with lower hydration recipes.

Love this site and the wisdom and generosity of it's members.  I'm a real newbie but artisan bread baking has changed my life and I want to learn.

 

Cheers, 

Piper Pane 

 

Mini Oven's picture
Mini Oven

Here is what got me into The Fresh Loaf, dealing with this and a similar oven.

 Stainless Steel salad bar bin used for toast bread form

 

Presenting: Mini Oven   (notice how wide apart the lower coils are from each other, not good, should be closer to the middle but this oven came with a spit that I never used.  It was the only oven in the area.  I compensated by shoving my casserole all the way to the back wall and rotating it often.)  

dolfs's picture
dolfs

Today it was time for my first try at Essential's Columbia from Maggie Glezer's "Artisan Baking".

Essential's ColumbiaEssential's Columbia

I hadn't gone there before, so first a trip to the store to get non-diastatic malt syrup and toasted wheat germ. I mixed the levain midnight the night before using my Glazer French style firm starter. It was plenty ready the this morning at 8AM, but my schedule included a meeting with a client from 1-2:30 so I waited until 10AM to put the final dough together. Kitchen was at 72F, doubled by 3PM, folded and put it back one more hour. Then pre-shaped, 15 minute bench rest, and shaped and placed into wooden banneton. Completed its proof by 7:30PM at which point I slashed and baked as per instructions.

 

I had just a little trouble releasing one of the loaves from the banneton (see the "stray" slash on the left loaf) and did not slash quite deep enough (I think). The crust was not as dark red/brown as in the book, but it came out pretty well, and tastes great, with a nice moist, slightly chewy crumb. I am pleased.

Columbia CrumbColumbia Crumb 

 

Dough for Challah (Rose Levy Beranbaum's New Traditional Challah) just went into the fridge for finishing tomorrow. First time for that one too. If I like it, I'll make it again for break-fast on Saturday evening, along with the cool Challah rolls that mariana showed us. If I don't like it, I have my own "old" Challah recipe as a backup. This will be a busy baking weekend!

 




--dolf


See my My Bread Adventures in pictures

 

pandedulce's picture
pandedulce

Hi Everyone!!,

I am really excited to get started baking some breads!  I am studying at a college to become a pastry chef or baker.  I love to bake in my spare time and  I would like to go more into the bread baking area of it.  I know that I will be able to learn a ton of tricks and tips from everyone here!

Adios!!

zolablue's picture
zolablue

I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.

This was really a nice little loaf with a great crust and also a very moist and beautiful crumb. It surprised me with the nice oven spring it had for such a seemingly small loaf.

The crumb has a beautiful yellow cast as well but the recipe uses AP flour in addition to the semolina (durum patent flour) so it was not as intensely yellow as the sandwich loaf which was 100% semolina flour.

I only proofed these loaves for 4 hours, rather than the 5 estimated by Glezer but I generally have a fast starter or it could have been the room temp that day. They were not large loaves and I goofed and preheated my oven to about 550 as I normally do but would not repeat that. I ended up baking them about 40 minutes but I did cover them at the end to keep them from getting even darker. Preheating the oven to the correct temp for this type of loaf would be much better.

I have to say again, this bread was wonderful. My neighbor who got the other loaf just loved it. I baked this bread the same day (last weekend) as the semolina sandwich loaf and it is still extremely moist. It was delicious last night used to sop up sauce from eggplant parmesan served with juicy grilled chicken (yum!).

This was, again, what I felt was a straight forward and rather easy recipe. Most of the time you spend is waiting but it was really fun to mix up and so easy to make into little loaves. I loved it and it you try it I hope you like it, too.

More photos here:

http://zolablue.smugmug.com/gallery/3506188#197819612

Sourdough Semolina Bread – Maggie Glezer, A Blessing of Bread

Skill Level: Expert

Time: About 20 hours (about 8 1/2 hours on baking day)

Makes: Two 1-pound (450 gram) breads

Recipe Synopsis: Make a sourdough starter and let it ferment overnight for 8 to 12 hours. The next day, mix the dough and let it ferment for 2 hours. Shape the dough and let it proof for 5 hours. Bake the breads for about 45 minutes.

For sourdough starter:

2 tablespoons (30 grams/1.1 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier

1/3 cup (80 grams/2.8 ounces) warm water

About 1 cup (135 grams/4.8 ounces) unbleached AP flour

For final dough:

1 1/3 cups (225 grams/7.9 ounces) fine semolina flour

1 2/3 cups (225 grams/7.9 ounces) unbleached AP flour

1 1/3 cups (300 grams/10.6 ounces) warm water

2 1/4 teaspoons (11 grams/0.4 ounce) table salt

1 tablespoon (18 grams/0.6 ounce) mild honey or 1 tablespoon plus 1 1/2 teaspoons (21 grams/0.8 ounce) granulated sugar

Fully fermented starter

EVENING BEFORE BAKING

Mixing the sourdough starter: Rub starter into water until it is partially dissolved, then stir in the flour. Knead this firm dough until it is smooth. Remove 2/3 cup (135 grams/4.8 ounces) of the starter and place it in a sealed container at least four times its volume, to use in the final dough. (Place the remaining starter in a sealed container and refrigerate to use in the next bake.) Let the starter ferment until it has tripled in volume and is just starting to deflate, 8 to 12 hours.

BAKING DAY

Mixing the autolyze: In the bowl of a stand mixer, combine the semolina and AP flour. With the paddle attachment on low speed, stir in the warm water until well combined. The dough will look very granular and wet. Let the dough rest covered for 20 minutes.

Mixing the dough: Add the salt, honey or sugar, and starter to the dough and mix on medium speed with the dough hook for about 10 minutes, or until the dough cleans the sides of the bowl and becomes very extensible. If you did not weigh your flour to measure it, be prepared to adjust the consistency of the dough. The consistency will also be profoundly influenced by the degree to which the semolina was milled and its freshness. Add at least a tablespoon or two of water if the dough is very firm, or at least a tablespoon or two of flour if the dough is impossibly sticky and does not clean the sides of the bowl. The dough should feel very soft and tacky but be easy to handle and have a smooth sheen; it should clean the bowl at the beginning of kneading.

Fermenting: Place the dough in a large bowl and cover it with plastic wrap. Let the dough ferment for about 2 hours. It will probably not rise much, if at all.

Shaping and proofing: Line a large baking sheet with parchment paper or oil it, or flour two linen-lined bannetons. Turn the dough out onto a lightly floured surface. Divide the dough in half. Shape it into simple rounds or long shapes and position the loaves seam side down on the prepared sheet or in the bannetons. Cover well with plastic wrap and proof at room temperature. It should triple in size; about 5 hours.

Preheating the oven: One hour before baking, position an oven rack in the upper third position and remove any racks above it. Place a baking stone on it, if desired, and preheat the oven to 425°F (220°C/gas mark 7).

Baking: When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, they are ready to bake. If you have proofed them in bannetons, flip each one onto your hand first, then flip it seam side down onto an oiled baking sheet or, if using a baking stone, onto a semolina-sprinkled peel. Score the loaves with a single-edged razor blade in a decorative pattern. Spray or brush them with water and bake for 45 to 50 minutes, until very well browned. After the first 30 minutes of baking, switch the loaves from front to back so that they brown evenly. When the loaves are done, remove them from the oven and let them cool on a rack.

zolablue's picture
zolablue

I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)

I found the perfect, fresh durum patent flour at Heartland Mill which has been such a great source so far in providing harder-to-find flours.The shipping and handling is a bit steep but so far I can’t find a local source for this particular semolina or the wonderful Golden Buffalo high-extraction flour that is so perfect for the Thom Leonard Country French.

http://www.heartlandmill.com/

This bread showed the most incredible oven spring that I snapped a couple photos while still in the loaf pan for perspective to show just how high that thing ballooned.The first time I opened the oven to rotate the pan I actually gasped.Then I broke into laughter.You all know that feeling!:o)

It is such a beautiful loaf in so many ways but also very delicious and moist.This is a big keeper recipe for me and I remain intrigued by the nutty, sweet flavor of semolina.If you are looking for a very tender and flavorful sandwich loaf this is a great choice.Another plus is the recipe is quite easy and very quick.I think from beginning of initial fermentation to pulling the baked loaf from the oven was just under 4 hours.

It also makes delicious toast and, for me, the beautiful saffron colored crumb is just outstanding.

Excerpted: Leader told how he received an urgent phone call the night before he left Altamura telling him that his guide had forgotten to show him this bread – a straight dough semolina loaf made by Altamura bakers specifically for sandwiches.A loaf was quickly delivered to his hotel room and he expressed gladness when he saw the gorgeous red-gold loaf with a delicate crust and even golden crumb.He said it was unlike any sandwich bread he’d tasted and how his customers would love its rich wheat flavor and olive oil perfume.The small amount of sugar gives this bread great tenderness. As he mentions this recipe is a great introduction to the unique character of semolina flour.I agree.

More photos can be seen here:

http://zolablue.smugmug.com/gallery/3505682#197785385

Semolina Sandwich Loaf – Daniel Leader, Local Breads

Time:8 to 12 minutes to knead; 1 1/2 to 2 hours to ferment; 1 to 1 1/2 hours to proof; 35 to 45 minutes to bake

Makes:1 Sandwich loaf (31.2 ounces/885 grams)

300 grams (1 1/2 cups/10.6 ounces) water, tepid (70 to 78 degrees) – 60%

5 grams (1 teaspoon/0.2 ounce) instant yeast – 1%

500 grams (3 1/4 cups/17.6 ounces) fine semolina (durum) flour – 100%

15 grams (1 tablespoon/0.5 ounce) granulated sugar – 3%

50 grams (1/4 cup/1.8 ounces) extra-virgin olive oil – 10%

10 grams (1 1/2 teaspoons/0.4 ounce) sea salt – 2%

Mixing the dough:Pour the water into a large mixing bowl or the bowl of a stand mixer.Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.

Kneading – By hand:Lightly dust the counter with semolina flour.Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.

By machine:Use the dough hook and mix the dough on medium speed (4 on a KitchenAid mixer) until it is very smooth, shiny, and elastic, 8 to 9 minutes.

Fermentation:Transfer the dough to a lightly oiled container with a lid.Cover and leave to rise at room temperature (70 to 75 degrees) until it inflates into a dome, reaching double; 1 1/2 to 2 hours.

Shaping loaf:Grease a loaf pan (8 1/2 x 4 1/2) with oil.Lightly dust the counter with semolina flour.Uncover the dough and turn it out onto the counter.Form the dough into a pan loaf.Nestle the loaf into the pan, seam side down, pressing it gently to fit.Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.

Proofing:Let the loaf rise at room temperature (70 to 75 degrees) until it crowns just above the rim of the pan, 1 to 1 1/2 hours.

Preparing oven:About 15 minutes before baking place rack in middle of oven.Preheat oven to 375°F.

Baking:Place the loaf on the middle rack of the oven.Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.

Cooling and storing:Remove loaf from pan and allow to cool, right side up.Cool bread completely before slicing, about 1 hour.Store the cut loaf in a resealable plastic bag at room temperature.It will stay fresh for about 3 days.For longer storage, freeze in a resealable plastic bag for up to 1 month.

AnnieT's picture
AnnieT

Not sure where to post this, but you know you are a baker when you sweep the kitchen floor and all you find is toasted cornmeal which fell out of the oven when you pulled the parchment paper, A

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