The Fresh Loaf

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dmsnyder's picture

These were baked yesterday ...

I wanted to try some variations on a couple of breads that I have baked a lot - The "San Joaquin Soudough," which is a pain de campagne that has an overnight cold retardation at the bulk fermentation stage and the Sourdough bread from SusanFNP's Wild Yeast blog.

My San Joaquin Sourdough (SJSD) derived from Anis Bouabsa's baguette formula, as related to Janedo. See this blog entry: 

I used KAF European Style Artisan flour with 5% each Giusto's whole rye and KAF White Rye. I also add 100 gms of firm sourdough starter. For this variation, I added to 500 gms total flour (not counting the starter) 3/4 T barley malt syrup and 3/4 T toasted wheat germ.

The malt probably resulted in the darker crust color. I really could not perceive a distinct effect from the wheat germ. In any case, this was a very tasty, wheaty, mildly sour bread. The bâtards were somewhat under-proofed, resulting in exuberant oven spring and bloom, as you can see. 

San Joaquin Sourdough Variant

San Joaquin Sourdough crumb

SusanFNP's Sourdough bread formula has proven to be a reliable and easy bread to make. Her formula can be found here:

I used a mix of high gluten and bread flour with 10% Giusto's whole rye flour.

 The boule was formed and cold retarded overnight, proofed for 5 hours in a cool kitchen.

Susan's formula calls for 68% hydration. For this variation, I made a 70% hydration dough, trying for a somewhat more open crumb, which is what I got. I plan to boost the hydration even higher next time.

The cold retardation results in a somewhat more sour flavor in this bread compared to the SJSD. The bread was fully proofed, so I got decent oven spring and bloom, but less than with the under-proofed SJSD pictured above.

Sourdough boule

Sourdough boule crumb


rhag's picture

So this is my first post here. I've got a few pictures here of the bread display I am putting on for the open house at the college. Theres Baguettes, Ciabatta, Miche, Light Sourdough Rye, and Challah. I also had a semolina loaf but someone decided to drop the dough on the floor. Enjoy!










Floydm's picture

Today I made Crumb bum's miche (though I split it into two loaves).

I also made Saffron Rolls with currants.

hullaf's picture

I'm liking my multigrain breads especially if I can get my sourdough starter to work with them. This latest is one from Hamelman's 'Bread", the Five-grain levain recipe. I followed the recipe fairly exactly only making 2/3 of the recipe. I used my whole wheat starter and not any commercial yeast. For the soaker I used part Bob's Red Mill 7-grain cereal mix, flaxseeds, and sunflower seeds. I even did the retarding part of the recipe in the refrigerator overnight, approximately 13 hours and then a four-hour warm up/proof on the counter before baking. The refrigerator-retarding part hasn't always worked for me and I think some of that is my knowing how to get the starter at the right timing of activeness and making sure it is active. The oven rise was nice with steaming, the aroma wheat-y, and the taste mildly sourdough (though I should have waited until tomorrow to slice, I can never wait.)         Anet

five-grain levain  five-grain levain  

five-grain levain crumb  five-grain levain crumb  

sdionnemoore's picture

I finally scratched the itch and plunged into the happy world of breadmaking. Okay, pretzel making. Break making will have to wait while I work on stirring up my sour dough starter. But the pretzels. . .ah! I followed Alton Brown's recipe (link on main page) and substituted whole wheat flour for the all purpose, sea salt for kosher, aluminum foil for parchment and salted butter for unsalted. These changes were a result of our kitchen still not being fully functioning, so I've got very little in the way of conveniences (no sink, no DW, no cooktop) because most of my kitchen things are in storage.

I was pleased with the tenderness of the pretzels, though I wish I had done the egg wash a little more aggressively. I ate one hot, with mustard, it was great, though the salted butter will definitely ousted in the next batch in favor of the unsalted. I can't wait to try my hand at actual breads. . .soon. . .very soon.

hansjoakim's picture

I've seen Hamelman's five-grain rye sourdough bread recommended a couple of times, but it wasn't until this morning that I had the opportunity to bake it for myself. It's a modest 25% whole rye, but the loaf is also studded with seeds and cracked rye, and there's a lot of flavor in it.

Hamelman's Five grain rye sourdough

No easily obtainable "high-gluten flour" around these parts, so I used my regular flour, but made sure the dough was strong and well-developed before bulk fermentation. It looked delicious even at that stage: A nice brown ball, flecked with dark flaxseeds and cracked rye. The rye sour infuses each slice with great taste, and the soaker and the high hydration keeps the crumb ultra moist and tender.

Hamelman's Five grain rye sourdough

So, when breakfast's over, and you pour yourself a cup of black coffee, what better way to finish off your meal than with some Viennoserie? Last week I made a batch of croissant dough, using some prefermented dough and putting 20% whole wheat flour into the mix. Half of the dough was rolled around spinach and feta cheese filling, and the other half was brushed with pastry cream and sprinkled with raisins. Yum!

Whole wheat croissants

Floydm's picture

This has become a regular around here.  Pesto Pizza:

I use Peter Reinhart's pizza crust, Costco's pesto (which is actually quite good), frozen shrimp or chicken, and parmesan cheese.  The kids love it, we love it, and it is quick and easy, easy enough to do on a work night (or Valentine's, which is when this was from).

Rosalie's picture

I was inspired by a question by someone in another bread forum and my own recent discovery and love affair with baking pita.  In the other forum, the person had frozen shaped bread dough and then was having problems reviving it.  I wondered if she could make pitas with it.  While that question remains unanswered, I tried a related experiment.

I picked a nice basic bread recipe - in this case, an adaptation of Bernard Clayton's Rosemary-Garlic Bread on page 464 of my edition.  The recipe calls for about half whole wheat flour and half white flour, and I, of course, used all whole wheat.  I also, as usual, used considerably less than the 2 packets of yeast - possibly a teaspoon, but I don't remember. And I'm sure I stuck it in the refrigerator for a good part of its early life.  It's been a couple weeks.  But that's my modus operandi.

I divided the dough into twenty-four equal balls, which would make them smaller than might have been called for (for about six cups of flour for two standard loaves).  I then rolled the balls to 1/8 inch thickness, using those rubber bands I found online (Fanta, I think) for my rolling pin.  And I managed to freeze them by placing them in the freezer on non-stick cookie sheets for a couple hours and then stacking them and putting them in freezer bags.  (A smaller quantity would have made the logistics of this step a bit simpler.)

I now take them out two at a time and bake them in my Oster countertop convection oven.  Today I had my greatest success so far.  I placed the frozen pitas between two sheets of parchment paper on top of the oven with an inch or so of space between the oven and the pitas.  I then pre-heated the oven to 450 (its top temperature) with my little toaster-oven baking stone in the middle for about half an hour.  Then I placed one piece of parchment and the pitas on the stone.  In less than two minutes the pitas were big round balls.

Sorry, no pictures.  All gone.  Maybe next time.  I still have plenty more from this batch to experiment with.


Jw's picture

With a little help from qahtan (tip for walnut oil) and liam (tip for folding), I made wallnutbread this sundaymorning. Two versions: slowrise (from 3-4 days ago, 50% wheat from mill, whole groats wheatflour (?), 50% plain white flour) and an experiment: last night before midnight I mixed about half pain d'ancienne, mixed in the wallnuts and let it rise overnight.

The results: perfect for the pain d'ancienne. A bit sticky bread for the overnight version (btw with 100% wheatflour, no mix), much lighter taste. It was gone in one lunch anyway. The purple around the walnuts did not show up, maybe since I cracked he wallnuts on the evening before. Maybe it was my illusion that the walnuts don't spread so nice in the bread, I am sure I had that problem once before.

On the normal pain d'ancienne the scoring did not work out completely (but still good enough). The structure and taste is very good, almost 'criminal' as one tester put it. Next time I will not shape right away, but wait for half a hour (when out of the fridge). Then shape and score, so that it looks more like a boule.

Last but not least: ciabatta. A lot of work, but definitely worth the effort. This is pushing my oven to the limit (I used to stone). I am ready for a larger group of guests now... BTW the piece of cloth is a quilt 'in development' by Mrs. Jw.

Off topic: what else can you do but bake on rainy day like this...

Thaichef's picture

Good Morning:

I had been reading and leering on "The Fresh loaf" and "wildyeast" blogs for months.  So..after gathering up my nerve I made my first "sour dough breads for the first time yesterday.(two days bread making).  I used Susan's wildyeast recipe of "Norwich sourdough" and her other "over night ciabata".  Both are busted!  The Norwich sourdough was so hard and didn't rise at all. The ciabta has no air pocket to talk about.  I think that the 100%  hydration sourdough starter may not be working on the Norwich bread???. The ciabata is edible but nothing to crow about. 

I am starting a new sourdough starter today using "Floyd" method.  Wish me luck.

  There must be some trick to this mystery which I can't crack it yet.  But, if I can make the Pad Thai and curry with "both of my hands tie behind my back,(just kidding but you know what I mean), there must be "the magic time" when this thing finally work. Darn.  I was so...excited now I am down in the dump.  Mantana


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