The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Trisk's picture
Trisk

I decided that, whilst waiting for my autolyse, I would make an account on here to chronicle my progress. I'm in the beginning stages of what should be a decent loaf if I don't muck it up. I'm using a fairly mushy dough, and this is going to be the first chance for glory with my brand-new starter, which I've managed to make grow from the wastes of Wyoming, where I thought nothing lived. Apparently, we have yeast.

The starter, by the way, owes credit to SourdoLady's methods involving pineapple juice, which seem to have worked wonderfully.

This will be the first loaf of bread I've baked in about a month, I've just never had the time or inclination to do so until now. I'll post results once I'm done. Wish me luck!

bakerboy99's picture
bakerboy99

hello from canada

rhea's picture
rhea

Your recipe for starter, after day 4, says to repeat day 4 until the mixture begins to expand and smell yeasty. Does this mean to discard the 1/4 th. cup every day after day 4 and add the flour and water, or do you just add the flour and water after day 4 and not discard any of the mixture each day?

helend's picture
helend

This is one of my favourite country breads and is fantastic with either cheese or toasted with honey or jam. The smell of the walnuts is amazing as it cools and the walnut oil means it keeps well for days - the crust changes from crusty and crunchy to soft and chewy.  I sometimes make a sweet version with honey and raisins but this is best and, if Isoak the flour first is easy to work by hand.  Have bought some "special" cheese (which no-one else in the family likes!) just to treat myself :)

 

 

kimn's picture
kimn

I made the simple wheat starter from Van Horn's book and have been using for virtually all of my breads.  Been on a huge olive baguette and pain au noix kick.  Also made the olive baguettes with additions of brie.  The olive and asiago pesto baguettes I made this morning are by far the best looking baguettes I've made ever.  I got the fibrament a couple of weeks ago, very excited so I've been baking every weekend.

Olive and Asiago Pesto Baguettes

Sourdough Tomato Cheese

I've also been using the starter to make Sourdough Tomato Cheese bread from Mel London's "Bread Winners" cookbook. I varied the recipe, instead of using cheddar, I added herbs and mozzarella which is great with pepperoni.

JORGE GALAZ's picture
JORGE GALAZ

Hi there

I just started making bread and I want to share with all of you a garlic dough that I made.
You can use it to make bread sticks, loaf or as a pizza crust and all of them with a great taste of garlic.

Here is the recipe:
3 cups all purpose flour
1 1/4 cups lukewarm water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon garlic powder ( or use garlic salt and discard the teaspoon of salt)
2 tablespoon melted butter
1 1/2 tablespoon of dry yeast

Preparation:

Mix in a bold the 3 cups all purpose flour, 1 teaspoon salt and 1 tablespoon garlic powder. Then on a plastic or crystal measuring cup (large enough to hold the 1 1/4 of water) mix 1 tablespoon of melted butter,  1 1/4 cups water, 1 tablespoon sugar and 1 1/2 tablespoon dry yeast. After that,  mix all in a bowl until it turns into a dough. Then knead for about 15 minutes in a well floured working board, table or any space you use to knead. Then shape it like a ball and spread the remaining tablespoon of butter and let it rise for 1 hour.

If you are going to make a loaf let it rise for 1 hour. (Note: Because the garlic is a natural pesticide the dough won't rise very much.)
If you are going to make bread sticks or pizza crust just let it raise for 1 hour and then use a rolling pin to give the desire thickness.
Preheat the oven for 15 minutes at 375 ºF or 190 ºC and then bake for 30 minutes at 410 ºF or 210 ºC.

This is my first blog, please be patient and if you have any question regarding this recipe just e-mail me at chore98@gmail.com



goofystyle's picture
goofystyle

I cleansed the sourdough w/ H2O, and worked great!  The only thing that is still funny about it, is that a slightly crusty layer forms over the top, after it has risen.  That never happened before the " violation" of the dough... Is the dough still trying to push out the bacteria?

johnm's picture
johnm

This is a whole new world. Thank you!!! I have been making pizzas for my family's enjoyment and I can do pretty well with my Weber, but now I am baking! Very cool, indeed!

helend's picture
helend

Been away a while enjoying the fruits of someone else's baking labours, very relaxing. Managed to stop scrutinising the daily baguette and pain a l'ancienne for crust and crumb after a couple of days and just enjoyed eating good artisan bread - a rare treat for me. As usual came home determined to 1: go to france more and 2: bake better bread!

 

Coming home always makes me feel a little strange, mostly because I see things through "stranger's eyes" for a day or two and this time the strangest thing were the freezers! I had quite simply forgotten the astonishing array of baked goods that I have been squirrelling away over the past few months so, feeling ashamed of my lack of domestic organisation skills we have been eating the strange assortment as I attempt to "spring clean" (!) the freezers. Major resolution - NO more baking until we've eaten the freezers!

 

After kaiser rolls, potato bread, more rolls and rye crispbreads with soup and cheese and there is half a sliced white sandwich loaf defrosting on the counter - two more equally unidentifiable sliced loaves are still there - I really can't tell whilst they are still in rock form what they are ...note to self: LABEL FOOD BAGS!

 

The site of a fat round disk heavily sealed in foil and plastic confused me completely, especially since it was in the vegetable drawer but I finally remembered using up two oranges and the last of my ground almonds to make the simple mediterranean orange cake that we both love in the summer the night before we went away ... another note: buy almonds.

 

I was determined to stay with the resolution bu then checked out the veggie patch. Oh those courgettes! Why do they alwys grow when I'm away so (carefully avoiding the sight of the bags of frozen ones under the cake in the freezer), I gave in, decided against defrosting further and made a large chocolate cougette loaf using the recipe from the Green and Black's organic chocolate cookbook. It always works well, is low in fat and sugar and moist with a plain rather than milk chocolate flavour. It rose well and I felt warm and fuzzy about home baking again. Maybe I'll just start a sponge for a rustic boule or two ...

goofystyle's picture
goofystyle

The sourdough that I have was vialated, when someone mixed their pancake batter in the "Mother Pot".  I have been working to save it since.  I removed all foreign ingrediants I could see, and have been scraping mold since.  Now it is to the point where I can cook with it, but after I fed it last night it hasn't come up yet today.  Any advice?  Would yeast now, or ever, be a good idea?

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