The Fresh Loaf

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hildegardtschen's picture
hildegardtschen

Only weekend I have enough time to make bread, otherwise only muffins I could.

I cultured a starter using apples, nice odour and taste. The breads are also crunchy, light and soft. 

Recipe:

200g  All-Purpose flour

5g Rye flour

95g bread flour

2g Salt

2g instant yeast

40g apple starter

150g water

Now it is very hot in Taiwan, over 35 celsius degrees everyday. My bread machine could not work properly because of overheated. 

 

prout's picture
prout

Here's a big loaf I baked on a wood oven. Very tasty, and every slice has the same size, so nobody's jealous!

5kg sourdough

 

Here's a pic of the crumb:

 sourdough crumb

KipperCat's picture
KipperCat

This is my first loaf from spelt flour. I wish I had pics of various stages to show you, as I'd love some ideas on why I got absolutely no oven spring from this loaf. The flavor, interior texture and crust were all good. The crumb wasn't as open as I would have liked, but not closed either. I followed the basic NYT/Lahey NK method. I've always used 1.5 cups of liquid for white flour and 2 cups for whole wheat. Knowing that spelt absorbed less flour than wheat, I used 1.75 cups for this loaf. I always got good oven spring using only 2/3's WW flour, but the only loaf that was 100% WW I baked in a pan - here - and didn't get a lot of oven spring either.

This is how I made this loaf.
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1 pound whole spelt flour
1/4 teaspoon instant yeast
1 teaspoon salt
2 ounces plain yogurt
12 ounces water

Combine dry ingredients. Stir yogurt and water together, then add to flour mix. Stir until all flour is moistened, then knead briefly with heavy spoon in bowl. Cover bowl with plastic wrap and leave on counter for about 12 hours. (At this point I had bubbles on top of the dough and the gluten strands were quite visible on tipping the dough bowl.) Turn dough out on floured surface. Do a few stretch-and-folds. (At this point I may have let the dough rest an hour or so, followed by a couple more stretch-and-folds and a 15 minute rest. I just don't remember.) Round dough and put in colander to rise. After a few hours, it wast risen only half as well as the white flour dough in this pic. It wasn't even quite to the top of the colander but passed the finger poke test, so I hoped it was ready to bake. (That is, if I gently poked the dough, the indentation was quite slow to fill in - the test mentioned in Laurel's Kitchen Bread Book.)

Turn dough out on baking stone preheated well in a 500F oven. Remove at 20 minutes as the interior temp is about 210F.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This was the most extensible dough I've handled. It never did develop much resistance to my folding or shaping. Is that an indication that the gluten was underdeveloped? Should I have done a few more folds, until the dough felt a bit firmer? After baking, I remembered that I often added 1/4 tsp ascorbic acid (Vit C) and a tablespoon or more gluten to my whole wheat loaves. I had assumed that the Vit C was redundant with the yogurt and didn't even think about adding gluten. Also, salt should have been 1.5 teaspoons.

AnnieT's picture
AnnieT

I am so close! Finally found the little camera icon, duh, but still can't transfer a photo to the server. I'll keep trying, A

KipperCat's picture
KipperCat

Since I wanted a small batch of these, I started with Floyd's recipe.  I also took note of MysticBunny's comment that she got the best flavor with an overnight sponge, knowing that this was very true of most breads.  To simplify things, I simply made Floyd's recipe using only 1/4 tsp. of yeast.  (I knew that reducing the yeast like this would stretch the rise time out to at least 15 hours.) Rather than a thorough mix or knead, I quickly mixed everything; let it rest a bit and then did a few stretch-and-folds.  I left the dough on the counter to ferment overnight.  The next day, the dough was at least tripled.  I wasn't ready to bake at this point so deflated, did another stretch-and-fold and refrigerated the dough.  Due to other circumstances, the dough sat in the fridge for a day and a half, not the few hours I had envisioned! 

I would have liked these a bit larger.  I'm not sure what thickness I rolled them to, but it was less than 1/4". The dough could have been a bit cool, or more likely I needed to let it relax for a few minutes.  At any rate, I couldn't roll them any thinner. I baked these for about 5 minutes, which allowed them all to puff and gave me a bit of color on the bread. The bread was delicious The dough didn't suffer too much from its long refrigeration.  Here it is, just before I shaped it.


Dinner was delicious

Everyone was hungry.

Jamila's picture
Jamila

Khobz Edar (Algerian) means bread at home, so it's basically the bread we eat the most and always made from home. It is also a bread that if you do by hand takes a long time as you must knead it for like 30 minutes.

 





 

AnnieT's picture
AnnieT

How frustrating! I spent most of the afternoon figuring out how to get the pictures into the computer but now I can't manage to send them! Zounds! What is the saying about not teaching an old dog new tricks? The instruction book doesn't tell me how either. Is anyone able to give me some guidance, please? A

meedo's picture
meedo

A fruity flavor squares and low in fat.

Dough:
1 1/2 cups all purpose flour.
1 1/2 cups whole wheat flour.
2 1/4 teaspoons yeast.
1 teaspoon backing powder.
1 teaspoon vanilla essence.
1/2 teaspoon vanilla powder.
3/4 teaspoon salt.
1/4 cup sugar.
1/4 cup low fat yogurt.
1/3 to 1/2 cup water.
1 1/2 tablespoon oil.
2 egg whites.


Topping:
1/4 cup low fat cream cheese.
1/2 cup blackberry jam.
3 apples (peeled and chopped).


Crumble:
1/4 cup all purpose flour.
1 tablespoon butter.
1/2 teaspoon vanilla essence.
2 tablespoons sugar.
1/4 cup almonds, chopped.


1)To make dough: mix all the ingredients; knead for 10 minutes, until you get smooth dough. Let rest for 40 minutes.

2)Press dough into a baking pan, spread with cream chesses.

then blackberry jam,

and top it with chopped apples.

3)To make the crumble: work butter into flour then add sugar, vanilla, and almonds. Sprinkle the mixture on top of apples.

4) Cover and let rise for 30 to 40 minutes.

5)bake at 350 F . for 25 minutes or until cooked and browned.

my homemade blackberry jam:

 

http://arabicbites.blogspot.com

meedo

Jamila's picture
Jamila

This is one of my kids favorite breakfast breads. I enjoy it as well, with hot cup of coffe!

 




Jamila's picture
Jamila

Day 1

1 Cup KA BF
1 Cup Warm Water


 

Day 2

I am not really sure if it is good to have all of this activity under 24 hours after starting this and not even feeding it once. I will let it go and see what happens. I have been doing some reading and found that the brownish liquid isn't much of a problem but all this activity I am not sure is a good or bad thing yet.

 



 

 

Day 3

 



 

 

 

 

Day 4

The smell is way less and well , and I don't know if this looks good or not,.

 

 

 

 

 

I wanted to share what it looks like, as it is my first time doing this and I find the entire process intriguing to say the least.

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