The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dstroy's picture
dstroy

oh my gosh, you guys!


This morning I awoke from a dream where Floyd had taken the family to a Thanksgiving Bread themed Amusement Park.


We even went riding on a roller coaster called "The Buttermilk Clusterbomb".


 


 


Happy Thanksgiving to you all!

DaveS's picture
DaveS

Hi everyone.


I'm here to learn a bit more about bread. I've been baking my own for about five years now, using hand-kneading rather than a machine. I've recently bought a flour mill (Schnitzer Pico) and am making flour which is kind of 3 parts wheat to 2 parts rye to one part spelt.


My recipe is dead simple -- flour, yeast, salt and water.  I use a teaspoon of dried yeast per 1500g of flour and a teaspoon of salt per 500g. I don't really measure the water -- just add it to suit, making a dough that is fairly sticky.


I've also recently been adding some dough improver to get it to rise a little better, due to the lack of gluten in the rye.


Anyway, it's lovely. Turns out wih a great flavour and good texture.


My only problem is that it is quite often undercooked in the middle.


I make it into buns, each about 80g in size. Then cook 6 of these on a sheet in an oven pre-heated to 200C or so. I do that for 15 - 20 minutes, until the crust gets a good  colour on it, but still the inside seems slightly under-done and a bread knife gets sticky residue on it.


Any suggestions?

SylviaH's picture
SylviaH

Pizza quick and easy before the big T.Day!


Sylvia

siuflower's picture
siuflower

I try to post some pictures and still have problem to do it right. I did posted my pictures on Flick.


 


siuflower

corkysmom's picture
corkysmom

What is a bakers stone ?  Can someone please send a pic of one please!!

SylviaH's picture
SylviaH

My first attempt at the baguette monge recipe posted by Jane...thank you Jane....I did add a little more water.  I should have proofed them a little longer I think.  My slashing needs improvement.  I slashed one with the little red tomato knife and the others with my razor...I went really fast with the razor on the last one and it does make it so glide so much easier.  Next time I would like to make them a little fatter and shorter.


Sylvia

chahira daoud's picture
chahira daoud

Hello dear friends,


It is my first time to try bagels, the result was not bad, actually I can not judge because I have never taste it, I'll send you some to tell me how much did my recipe succeed.


Another question please , should bagels be a little bit chewy ,or I did knead too much my dough,,I am confused,anyway, it is not bad to try new recipes.


Thank you all and have a very nice day!!!


holds99's picture
holds99

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system.  It keeps getting better and better.  Thank you!


The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently.  I divided the dough in half and made 2 loaves of bread and a dozen or so rolls.  Both the bread and rolls are excellent and favorites at our house.  The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches. 


Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way  to shape rolls.  Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.


Howard


 



 


SylviaH's picture
SylviaH

Floydm's picture
Floydm

Despite all the server brou-ha-ha, I've still managed to bake a few times.



A standard Pain Sur Poolish loaf, still more-or-less using this recipe.  Served with a pot of minestrone soup.  My goal is to make one pot of soup a week all winter long and try as many new soup recipes as I can.  Where there's soup, there's bread!


20% whole wheat sourdough


Whole Wheat Sourdough Crumb


This was a 20% Whole Wheat Sourdough I made last night. The batch had 200 grams of moist activated sourdough starter to 1000 grams flour (800 bread flour, 200 whole wheat flour) and around 630 grams water and 20 grams salt. I did an overnight bulk fermentation in our "cold room" (a room that gets down to around 40 degrees on winter nights), then shaped and baked it the next evening.  It has a real nice sour flavor and smell.

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