The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hansjoakim's picture
hansjoakim

Summer is most definitely my favourite time of the year. And finally it's here! Few things are better than wandering about outdoors in the early hours of morning, letting the sun shine down on you and inhaling the refreshing scents of wet grass, blooming flowers and the fresh, salty air blowing in from the sea.

Summer also means an abundance of ripe berries and fruit. Yesterday I spotted some lush, perfectly ripe strawberries that a farmer was selling. When you get them just right; blood red, plump, juicy and wildly fragrant, few things outmatch strawberries. Strawberries pair perfectly with pistachios, so this morning I prepared some pistachio frangipane tarts and dressed them up with some succulent berries after baking. Below is a photo of blind baked pâte sucrée shells and pistachio frangipane in the red bowl. For the pistachio frangipane, I mixed 2 parts pistachio cream (just replace almond meal with pistachio meal in your almond cream recipe) with 1 part Grand Marnier flavoured pastry cream.

Pistachio frangipane tarts

 

The tarts were filled 2/3 the way up with pistachio frangipane and baked at 190C for 15 - 20 mins, until baked through. They were then cut into smaller portions and brought along to the office together with some freshly baked tebirkes. A terrific summer treat :)

Pistachio frangipane tarts and tebirkes

 

jombay's picture
jombay

Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.

Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.

On another note, I'm moving to Toronto in 5 or so weeks for my 2 year Baking and Pastry course. My new apartment only has a small gas oven. I hear those don't work too well for bread baking. Oh well I guess the huge steam injection ovens at school will have to suffice haha.

SylviaH's picture
SylviaH

My first attempt at these loaves from Daniel T. DiMuzio's book 'bread baking An Artisan's Perspective'.  An excellent book and one of my favorites.  I used the formula for Baguettes with Liquid Levain.  I made one small baguette for dinner before bulk fermenting the rest of the dough for 24hrs.  My husband had crunched it in half and was eating it before I had finished putting dinner on the table and said yumm this is delicious.  I made 2 french breads also 'called parisiennes in the book when scaled into 500g (18oz).  The french 2 loaves weighed 16.3 oz. each after being baked.  The flavor is delicious, sweet, buttery and no sourness with a creamy mouth feel and nice chew to the crust.

 

                                  

 

                                                                      

                                         

 

             After searching I found the photo taken of the crunched baguette.  So I added it for reference.  In MHO it is very similar to the Baguette Monge I did with the same 69% hydration level.  There is no added organic white wheat in this baguette.  I will add it next bake because the taste is so delicious and closely resembles in appearance and flavor that of the E.K.B.M. I baked.

 

                                                   

                                                               

 

               Sylvia

 

                         

txfarmer's picture
txfarmer

I made Poliane Miche from BBA last year, tried Hamelman's version this weekend. A lot more water, still used Golden Buffalo flour, came out of the oven yesterday morning.

Crumb is more open than BBA version, which is reasonable since it has a lot more water, but not as open as the picture in the book or on some of the posts here on TFL. Might be my handling, maybe my flour is thirsty, or maybe the final proof is a tad too long (the book suggested 2 to 2.5 hours, I did 2 in my 73F house)

But, oh my goodness, I love the flavor. Came out of the oven yesterday, cut and tried a few slices this morning. Comparing to BBA version, this one is less "meaty", more "delicate" (if one can call a 3lb+ dark loaf of bread "delicate"). Only slightly sour, with a very complex flavor profile, I am looking forward to see how the taste would change in the next few days. Now I want to try the miche formula with mixed flour in the same book.

Oh yeah, "H" stands for "Hamelman" of couse, I want to try  a variety of miche recipes, then modify them to come up with my own "txfarmer house miche" formula.

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Made another batch of Gosselin baguette with cold retarding (as I blogged here), I like the retardation methods, which makes it easy to have it ready for Friday dinner. It was perfect with some soup. Used KA AP flour this time, 76% hydration, and reduced yeast amount to 1/2 tsp (adjusted fermentation time accordingly).

Used the "New" shaping/preshaping techniques I learned from SFBI, very nice. Scoring is still insanely difficult with this 76% hydration dough. We like this bread so much, I am sure I will get enough practice, hopefully I will get big ears on them one day!

dmsnyder's picture
dmsnyder

We're back from Portland after a relaxing week in the city and at the beach. 

It's really hard to decide where to have breakfast - at Stumptown Downtown for the best espresso (and good bagels or decent pastries) or the Pearl Bakery for the best bread and pastries (and decent espresso). We opted for the Pearl Bakery.

Gibassier and Cappuccino at Pearl Bakery

We then visited the Clear Creek Distillery and had a guided tour by the proprietor, Steve McCarthy, with whom I had gone to college. We tasted the most extraordinary pear liqueur and pear brandy and cassis liqueur and grappa and ... I can't remember what else, for some reason.

The pot stills are imported from Germany and are the same as have been used for hundreds of years to distill eau de vie, except for the modern electronics, of course.

Barrel aging room with Steve, my wife (on the left) and DIL (in the middle). Steve's the one with the beard.

We had lunch after this at the St. Honoré bakery-café. Yummy bread and a smoked duck breast salade. Bakery in action for entertainment.

Scoring boules at the St. Honoré Bakery

My grandson had just finished a week at "Rock and Roll University." We attended the final concert.

Theo's the vocalist.

Then, off to Neskowin for 4th of July fireworks (viewed from our terrace).

We did some wonderful day hikes.

Cascade Head

I got in a bit of baking. An unfamiliar oven is always a challenge. This Italian Bread was baked using Susan's Magic Bowl technique.

We had a wonderful time. It was hard to leave. It always is.

Mt. Hood from PDX

Now to try to catch up with the NYBaker recipe tests.

David

jstreed1476's picture
jstreed1476

Baked my second sourdough ever yesterday, and I couldn't be happier with the results.

I used the 1-2-3 Method described by Shiao-Ping at Sourdough Companion. I was persuaded by its simplicity--no traditional recipe to follow, just a ratio.

The starter was a 50% hydration that had sat in the back of my fridge totally untouched for at least 5 months. It was based on Reinhart's starter formula in BBA; after a single failure of a loaf, I pushed it behind the mayo and forgot about it while pursuing other projects.

Then, last week, I read 52 Loaves and was inspired to give sourdough another shot. I poured off the hooch, scraped off the grey stuff, and spent four days nursing it back to vitality. Needless to say, I had my doubts.

Here's how the loaf turned out:

 

Here's the formula:

100 g 50% hydration levain

200 g water

35 g whole wheat flour

15 g rye

250 g bread flour

7 g salt

Mixed the starter and water, then added the whole wheat and rye, then the bread flour, approximately 50 grams at a time.

After all flours were mixed and hydrated, I let it rest 20 minutes, then added the salt, kneaded about 1 minute on lightly oiled counter, then proceed with a resting-kneading sequence in Dan Lepard fashion: rested 10 minutes, kneaded 10 secs, rested 10 minutes, kneaded 10 secs, rested 30 minutes, kneaded 10 secs, rested 1 hour, kneaded 10 secs).

After that sequence was over, I let it rise about 90 minutes, then preshaped, rested, and shaped it before placing it in a long basket with a towel. It proofed about 3.5 hours at 75F, at which point it passed the spring-back poke test. Loaded it onto my long, skinny homemade peel (not with out major sticking issues with the towel, unfortunately--hence, no scoring), then onto the bakin stone. 500F for 5 minutes (no steam, and I forgot to cover it with my roasting pan), then 450F for another 15. Internal temp was about 210F. Cooled, cut, and took pics.

I think it tastes great--especially with butter--but unfortunately no one else in my household likes sourdough. I think maybe they'll go for sourdough rye or a dark pumpernickel, so perhaps that'll be next. Also, the dough was pretty slack before the final shaping, so I think it could make a good pizza crust.

Overall, I can credit the 1-2-3 Method as the key here--it seems a very "village bakery" type of thing to do, especially when combined with the incredibly effective, non-labor-intensive kneading protocol advocated by Lepard. The more I bake, the more I appreciate simplicity.

hmcinorganic's picture
hmcinorganic

I have been focusing on sourdough to the exclusion of all other breadmaking since May.  I finally decided to make Kaiser Rolls from "bread baker's apprentice." by Reinhart.  This is the first recipe I made when I started trying to become a better "artisan" baker.  We spent a month in Austria in 2006 and loved the bread over there so much that I got this cookbook.  I picked it because of the many good shaping pictures.  I knew I could make good tasting bread but I wanted to move on in my technique to well-shaped bread too.

no real issues today.  I started the pate fermente yesterday, and made the bread in the late morning.  I did a few stretch and folds but then had to leave for a few hours.  It blew the plate off my large  mixing bowl.  Degassed it and shaped it by tying knots as Reinhart shows.  Baked at 450 for 2-3 minutes and then 400 for about 30 more. No steam (but did spray the bread with water before baking) and no baking stone. Nice golden brown color.  I tried to get some sesame seeds to stick but they are really falling off.  I haven't really made much seeded bread;  any tips?  Egg-wash is too fussy for me.  But if thats what it takes, I can do that.

here's a picture.  We just ate one.  mmmmmmmmmmmmm.  very good.  Crisp crust and soft fluffy interior.  smells great.

SydneyGirl's picture
SydneyGirl

I did it: finally found a way of resolving a couple of oven problems and made a nice loaf of whole wheat bread from Leader's book. 

I have been so frustrated with the unpredictability of the gas oven that I'm stuck with: it burns everything, while leaving bottoms of cakes and other dishes uncooked and there is no way to steam because that fan is just supercharged and vents everything immediately. I've not been successful in getting any sort of oven spring and although my breads turn out OK, it is disappointing that after hours of preparation the final result is brought down by these technical difficulties. 

I've decided to forgo hearth baking and stick to loaf tins. I've also devised a way of solving both the burning and steaming issues: I now construct a loose cover, domed quite high over the bread tin out of aluminium foil. I scrunch the foil over three of the four sides of the tin (leaving one long side open - a bit like those shell stages they use for summer concerts in the park).  When I'm ready to put the bread in the oven, I spray liberal amounts of water into my shell, and the top of the bread. I then place the bread in the oven (with the open side facing the oven door) and do some more spraying aimed at the top of the oven before closing the oven door. (I did also have a pan of water under the shelf, but I don't think it would have contributed much in the way of steam, as it never has before). 

I've tried this twice now, and it's worked really well. 

I made DanD's version of the Erick Kayser Pain aux Cereales last week and this week tried Daniel Leader's Whole Wheat Sourdough Miche from Local Breads for the first time. I used freshly milled biodynamic whole wheat and a little plain flour. The recipe uses only levain - no yeast. I'm very happy with the result - both the taste and the look.  The crumb is moist and chewy, not at all dry. 

Attached are pics of the WW Sourdough - I actually followed the recipe very closely, for once. Except for the fermentation time: he suggests 1 hour final fermentation while I fermented 1 hour on the bench and then overnight. The final result is very tasty (though I think it could have done with just a touch more salt). The seeds on top of the bread were left-overs from last week's Pain aux Cereales, but there are no seeds inside the bread. 

Leader's WW MicheLeader's WW Miche - Sliced

 

For comparison, have a look at the Hazelnut & Prune Bread (fromHamelman) I made a few weeks ago - no oven spring and I managed to burn the top in the last 10 minutes of baking. The bread was still nice.  

I love Prunes. From memory, I did stick to the recipe but doubled the amount of fruit and nuts as there wasn't enough in it for my taste. I also thought that the hazelnuts didn't work as well as I thought they might. As hazelnuts aren't widely grown in Australia, they're not always as fresh as they would be if I bought them in Germany, for example - that may have affected the taste. I thought this is one bread I would try with walnuts and prunes next time. 

 

JuHamelman's Hazelnut & Prune BreadHamelman's Hazelnut Prune Bread slice

Lisakemr's picture
Lisakemr

This 4th of July the party at my house was my kid's party! As I looked out across my yard at these adults that I watched grow I thought about how independent they are! My son a C.P.A. and my daughter graduating next year from college and already doing her internship. Frank, my son's friend since playschool, working in accounting, living in Philadelphia. He has a really sweet girlfriend and I must say I am proud of him! Ray is on his way to Law School already has a degree in accounting. He also is living in Philadelphia! I am proud of him! Andy working towards becoming a doctor, Wey working in computers! I am proud of all of them!
I am so thankful that after growing up and becoming" Independent " my children still like to hang out with Karl and I! They like to bring their friends over and hang out with my friends! This is a great time for Karl and I, we do not have as much responsibility towards our kids. They have become are friends and we really do enjoy them! I like how "Independent" they are! I like having them around! The day after the Party I noticed someone wrote on my blackboard "Karl and his family Rock". I laughed and thought no! You kids rock and you can come here anytime and hang out!
You are probably wondering what this has to do with a Brick Oven? The party of course was around the oven. We served 20 Pizzas and the oven was the main attraction! We had Lillian, Franks mom, baking pies! George had a shift at the oven! Joe, of course always eager to help me with the pizza!
The Fireworks were awesome thanks to Frankie and K.C.
 I want to thank Craftmetal for making a pizza prep counter for me! I really like the insulated well for my toppings! I love being able to make pizza in the barn next to the oven!



Thanks Craftmetal!

Lisakemr's picture
Lisakemr

  Calzone "Wood Fired" of course! Mmmm...

Finally some summer weather! Friday night and a new wood fired recipe book from K.C. for my birthday last month will make a great night along with the weather. The book is by Andrea Mugnaini and is called The Art Of Wood Fired Cooking. Tonight we are using her dough recipe and a recipe for sausage vegetable calzone. The book gives some good tips on how to manage your fire when making different foods. There are different methods for grilling, baking bread or baking pizza. For the calzone we placed the fire to one side and put the calzone opposite to the fire and towards the front of the oven. We kept the temperature high at around 700*F. As the floor gets hotter the flames get larger. The dome should be void of any black spots and the flame should be rolling to mid point of the dome. This is explained in more detail in the book and you are given details for cooking all the recipes in the book. This worked very well for us and the calzone was done in about five minutes! Cooking with wood is so fast!
The dough recipe was a little different from doughs I have made. It uses active dry yeast you mixed with warm water (110* to 115*F) for 5 minutes to activate. I usually use instant or bread machine yeast. The recipe can be altered to make in 3 hours,24hours or 48 hours. I used 24 hour dough as I like the flavor of cold fermentation dough. It was more bread like then the thin crust we are used to and had a great flavor. I wish I could find a store that sells 00 flour as the recipe calls for it has a 10.5 percent protein and is ground very fine. I used bread flour and it was good.
The sausage and vegetable calzone was easier then making pizza and I liked that everything was prepared on Thursday to bake on Friday night after work!
I will share the vegetable sausage calzone recipe with you and you can try it with your own dough.

Sausage and Vegetable Calzone from The Art Of Wood Fired Cooking

1/4 c chopped roasted sweet red bell pepper
1/4 c sauteed spinach, drained well
1/4 pound spicy Italian sausage sauteed and cooled to room temperature
1/3 c fresh ricotta
1/2 c diced fresh mozzarella
1/4 c shredded fontina
1 T grated pecorino
1 teas fresh oregano leaves
1 8 to 10 oz. pizza dough

Combine all ingredients except dough in a bowl and mix well. Mound mixture onto one half of stretched dough. Fold other half over and pinch to seal. Place in oven towards the front and bake about 5 min until puffed and stiffened. Pull forward and pierce with a sharp knife to release steam and brush with olive oil. Return to oven and bake 2 to 3 minutes more. Enjoy!


There are so many tips in this book. I learned why it is best to hand press the dough and not use a rolling pin. The rolling pin presses out the air and makes the crust dense. Hand rolled dough is light and tender and also cooks faster. The recipes are for everything from seafood to peach crisp. I can't wait to make a Thanksgiving turkey and I am going to follow the suggestion to try it out this summer before the holiday! Karl liked the chapter on making the right fire for the food you are making. I will share more as I make the recipes.
If you have a Round Boy Oven I suggest you try this book and learn more delicious ways to enjoy cooking with fire!

Posted by kemr at 3:39 PM 0 comments

 

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