The Fresh Loaf

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prout's picture
prout

A loaf of white sourdough, made with normal plain flour and my starter.

I was very satisfied with the opening of the cuts and the colour of the crust. One of the best loafes I got out of my oven so far.

 

 )

Picture of the crumb: Good aeration, but still close enough to be able to spread butter on it ;)

White souddough crumb

White sourdough cut

Floydm's picture
Floydm

Sunday I finally got a real baking day in. It was the first time in... 2 months? 3 months? A very long time.

I started with the Sourdough English Muffin recipe that Kjknits posted a month or so ago.

They were *amazing*. There wasn't a terribly interesting smell or anything, but when I bit into one it was just one of those "Oh, wow" moments. I will definitely be baking them again.

Pretty nice crumb inside.

I don't have cutter or tins, I just used a mason jar lid. The ones I was happiest with I left about 1/3 inch tall when cutting and then squashed a bit wider and thinner before cooking.

I also make something like a cross between my standard pain sur poolish and the famous no knead bread.

The hydration on this was quite high, probably in the 70-75% range. It spread a little more than I would have liked, but the crumb was very nice (though slightly underbaked). Particularly nice since I'd run out of bread flour and was just baking with store brand AP flour.

I also made three sourdough loaves...

...and experimented a little with the scoring.

I thought it looked like a yin-yang, but my wife says it looks more like the Safeway Logo.

meedo's picture
meedo

This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.

 

For the dough:

2 cups all purpose flour

1/4 cup whole wheat flour

1 1/2 teaspoon yeast

1 1/2 teaspoon sugar

1 1/2 cup fat free milk

1 1/2 cup water

 

For the filling (ashta):

2 cups fat free milk

7 1/2 tablespoons corn starch

1/4 cup + 1 tablespoon sugar

2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream 

2 tablespoons rose water

1 teaspoon vanilla

 

Chopped pistachio

 

To make the dough:

1-Mix the entire ingredient and let it rest about 40 minutes.

2- Cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).

After finishing let them cool then fold half round then fill them with the filling (Using pastry bag) then dip them in the chopped pistachios.

To make the filling:

Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.

Spoon mixture into a bowel, refrigerate until cold.

Pastry bag:

 

Qaimar (Iraqi cream):

Serve with honey or syrup:

Visit my blog: 

 http://arabicbites.blogspot.com/

meedo

Srishti's picture
Srishti

We picked gallons of currant this year growing in the wild, red ones, black ones, orange ones....

We made tons of fresh-currant ice-cream to start with.

Then I made banbury cakes:

Whole Wheat pastry flour- Banbury cakesWhole Wheat pastry flour- Banbury cakes

Babury 2Banbury 2

They were ummmmmm.... so goood

Today I made some 100% whole-wheat sourdough Currant & seed bread:

currant breadcurrant bread

currant bread 2currant bread 2

the bread is not sweetened. It's just a lean bread recipe to which I added pumpkin & sunflower seeds and lots of currants :)

Really good and tart :P

 

weavershouse's picture
weavershouse

Today's Vermont Sourdough came out better than the last. I tried to be brave and really work the slashes and I think they're better but need work. It made me a wreck because I thought the whole thing would collapse. They didn't and next time I will cut deeper. I was really happy with the crumb this time.Vermont SourdoughVermont SourdoughVermont SourdoughVermont  The bread did not get a dark crust like last time probably because I put it in a cooler oven this time. 460º then down to 450º. Also I let the loaves rise 2 1/2 hrs. till they were light and puffy but still (I hoped) had more room to grow and they did once they hit the oven. I thank zolablue for that. This bread is so delicious it's my new favorite. I'm going to make it again for friends on Tuesday. I made today's bread to give away and as you can see I cut them in two but the breads going to my sister and she doesn't care. I had to see inside, right?

 

I hope many of you try this, it's an easy one. Also, like I said I added the salt along with the other ingredients in the final dough and there's no problem that I can detect.VERMONT SOURDOUGH

xabanga's picture
xabanga

Hello,

This is my first posting (although not my first bread). I've been researching an easy campfire bread recipe, and I ended up with a recipe for Australian Damper bread (actually there were several). I tried baking the bread at home, but because it used chemical leveners, I thought it tasted more like a biscuit rather than a bread (it was still good however). I did a little more research and found a recipe for a damper made with yeast (which is not the traditional way to make it). I had planned on baking it the traditional way in campfire ashes this weekend but I ended up baking it in my oven using baking tiles. So here's the recipe:

Australian Damper with Yeast

2 1/4 tsp yeast

2 Tbsp sugar

3 cups bread flour

1 Tbsp baking powder

3/4 tsp salt

1 1/4 cup warm water

1/4 cup melted butter

Mix the dry ingredient in a bowl. Add the melted butter and mix it in the flour mixture. Slowly add the water, knead lightly (about 1 minute), adding more flour as necessary. Let the dough rest in a bowl for 10 minutes. On a lightly floured surface, knead and shape the dough into a boule. Place it in a floured linen-lined proofing bowl and let it rise for 30 minutes.


Meanwhile preheat the oven to 375 degrees F with a baking stone on the middle rack and an old pan on the bottom rack. When the dough is risen, transfer it to parchement paper on an upside down cookie sheet (it helps slidding the dough onto the baking stone). Slash the dough.

Add ~1 cup boiling water to the old pan in the oven and let it steam for 1 minute before slidding the dough onto the baking stone. Bake for 35 minutes then cool on a baking rack. Enjoy!

Next time I'll try the bread on a campfire.

helend's picture
helend

What to do on a wet weekend.

With the remainder of the household in the garage or asleep time to use a coolish oven to full potential so ... tried-and-tested recipes yield a batch of digestive biscuits; a boiled fruitcake; a 14" pepperoni pizza and a pudding cake with freshly picked tayberries and time to try something new.

Got this recipe from the news link on the site and sort of halved it (except for the yeast). And found it good! Result: a beautifully light and fluffy crumb with a thin crisp crust. It slices beautifully. The chocolatey colour is quite startling but the flavour quite sophisticated - mild and moreish.

 

NB It wasn't great still warm out of the oven, definitely worth waiting for it to get cold when it was fantastic freshly sliced; plain, with butter and chocoholic joy - with chocolate spread. (Not very sophisticated but hey - so what!) For breakfast today it was delicious lightly toasted with butter and marmalade. This recipe may be old but a definite keeper.

Now - I think I might try this with cinnamon, chocolate chunks or a swirl of both? Also need some cherry jam .... maybe some cream cheese?

zainaba22's picture
zainaba22

This Bread is quick ,easy and tasty.it is good for breakfast or for afternoon snack with tea.

*2 cups white self-raising flour.

*1 cup whole wheat self-raising flour.

1 teaspoon dry yeast.

1/2 teaspoon baking powder.

1/4 teaspoon salt.

4 tablespoons oil.

4 Tablespoons rose water.

2 Tablespoons sugar.

3 Tablespoons evaporated milk (low fat).

2 eggs.

1 1/2 cups warm water .

1/4 cup dried dates,chopped.(optional)

*Home made white self-raising flour:1 cup white flour + 2 teaspoon baking powder.

* Home made whole wheat self-raising flour:add baking powder to whole wheat flour as above to make whole wheat self-raising flour.

1)Beat eggs and sugar in small bowl with electric mixer until light and fluffy.

2)Stir in dry ingredients,milk,oil,warm water and rose water.

3)Spread mixture into prepared pan,sprinkle with toasted sesame seeds and Saffron.

4)or you can grease the pan ,sprinkle it with toasted sesame seeds and Saffron than Spread the mixture over.

 

 

5)Bake at 350 for 35 minutes.

zainab

http://arabicbites.blogspot.com/

bluezebra's picture
bluezebra

Hi Bill,

 The results were not great! LOL, I forgot the salt. And my mind is having trouble focusing right now due to health. I flipped the amount of flour and water so had to try to fly by the seat of my pant and increase the flour. I knew I had more than enough of the preferment and more than enough starter was added. I made batards and they eat ok enough but I prefer your true pagnotta recipe.

 

Will write more later.

Paddyscake's picture
Paddyscake

 Not the best picture, blurrrry! Having been on vacation, I have gone without touching my sourdough starter for more than a month. Amazingly to me, with a few feedings we were back in business. I just went crazy,  sourdough bagels with the help of  Susan & Bill, sourdough waffles with  fresh strawberries & raspberries for Father’s Day breakfast with the kids, yeasted BBA’s Vienna bread and Multigrain Extraordinaire. I also made 2 carrot cakes..the first one I neglected to put the sugar in..can you imagine that?!  The sourdough bagel formula is awesome. Thank you susanfnp and  bwraith. Finally, a bagel that tastes like home. My attempt at a garlic bagel needs some work, but the cheese bagel was to die for. I was a little hesitant at caraway and fennel, but OMG I think that is my new fav. My husband looked a little skeptical at the sound of the combo, but he really liked it too! I always feel  like the seeded varieties are a waste of money, since most of the goods end up on the floor, counter, table, down your shirt, you know what I mean! And they are pricey! the seeds that is..  The kids had never had sourdough waffles and loved them. They had 2 belgian waffles each! They are so light..ethereal comes to mind as a descriptive word.  Vienna bread is a lovely soft creamy bread and the Multigrain, just darn good. It has that Mt. St. Helen's look, don't ya think?Bread Fix: Not the best picture, blurrrry! Having been on vacation, I have gone without touching my sourdough starter for more than a month. Amazingly to me, with a few feedings we were back in business. I just went crazy,  sourdough bagels with the help of  Susan & Bill, sourdough waffles with  fresh strawberries & raspberries for Father’s Day breakfast with the kids, yeasted BBA’s Vienna bread and Multigrain Extraordinaire. I also made 2 carrot cakes..the first one I neglected to put the sugar in..can you imagine that?!  The sourdough bagel formula is awesome. Thank you susanfnp and  bwraith. Finally, a bagel that tastes like home. My attempt at a garlic bagel needs some work, but the cheese bagel was to die for. I was a little hesitant at caraway and fennel, but OMG I think that is my new fav. My husband looked a little skeptical at the sound of the combo, but he really liked it too! I always feel  like the seeded varieties are a waste of money, since most of the goods end up on the floor, counter, table, down your shirt, you know what I mean! And they are pricey! the seeds that is..  The kids had never had sourdough waffles and loved them. They had 2 belgian waffles each! They are so light..ethereal comes to mind as a descriptive word.  Vienna bread is a lovely soft creamy bread and the Multigrain, just darn good. It has that Mt. St. Helen's look, don't ya think?

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