The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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timtune's picture
timtune

I just set a starter out last night. Made of raisin water and unbleached all purpose. Hopefully i'll manage to get some loaves outta it this time.. hehe..

This is the 2nd time i'm doing this. Earlier this year, when i knew very little about making bread, my starter looked fermented, but they didn't produce anything or make dough rise... Guess it's just some other bacteria, not wild yeast. I live in a tropical country. Hope it's ideal for wild yeast and not some other nasty microbiological impostors...

Didn't use wholewheat flour. The last time i used wholewheat flour for an overnight poolish, it was fermented till the loaves smelled nasty and tasted bitter. lol

Hmm, how do u know if ur starter is ready to be used and how long b4 u can use it, usually....

darleen aldridge's picture
darleen aldridge

has any body made eziekiel bread?

Floydm's picture
Floydm

I baked a pumpkin french bread this weekend:

Pumpkin French Bread Makes 2 loaves Poolish: 8 oz. water 8 oz. all-purpose unbleached flour 1/8 teaspoon instant yeast

Final dough:
All of the poolish
16 oz. all-purpose unbleached flour
4 oz. pumpkin puree
4 oz. water
1 teaspoon instant yeast
1 tablespoon brown sugar


At least I think that is right. I'm putting it down from memory, so if something seems drastically off, adjust it!

The standard approach here: the poolish sat out overnight, two rises before shaping, baked at 465 for about 25 minutes in an oven with steam. Take a look at the rustic bread recipe if you want more info.

I did a decent job scoring them:

The pumpkin loaves are on the outside, a rustic bread I baked in the center.

I think if I try it again I'll bump the amount of pumpkin up to 6 ounces. You really can't taste the pumpkin much. But you catch a whiff of it pulling a slice of it out of the toaster.

dstroy's picture
dstroy

Today, I baked a birthday cake for Floyd.

Our son was a great helper.

There's our cake completed.

And served...

And look! My first baking blog entry on your site too!
Happy Birthday to you, Floyd!

Floydm's picture
Floydm

Sunday is my birthday. Sunday is also World Bread Day.

Coincidence? I think not.

After my excessive baking spree last weekend, I had said I wasn't going to bake this weekend. But I may just have to celebrate World Bread Day by putting together a loaf or two.

Floydm's picture
Floydm

"Hello, my name is Floyd, and I am a bread-aholic."

I went crazy this weekend. Kaiser rolls, a french bread, oatmeal raisin cookies, pumpkin bread, ciabatta, a raspberry cheese braid, honey wheat bread. Not to mention that I made a batch of apple butter, specifically for eating on home baked bread.

Next weekend, I've gotta stop. Maybe one or two batches but that is it.

Man, I'm pooped. Recipes for more of these may follow, but for now just a few pictures and comments:

I had some leftover raspberry sauce from Saturday morning waffles that I wanted to use up, so I made this. I used the milk bread dough from the Village Baker. I think Hensberger's milk bread that I used for the braid last time is better. Either that or I overbaked it, because it came out fairly dry.

The buttermilk bread. Haven't tried it yet. It is basically this recipe. Nothing fancy but should be quite good toasted with apple butter.

Hamelman's ciabatta again. I added a little (1/2 teaspoon) extra yeast because I wanted a break from dense homemade bread. It didn't come out quite like ciabatta, but it wasn't bad.

MeganJane's picture
MeganJane

Well, I am going to try the Oatmeal Loaf recipe from Hamelman's book again. I made it earlier this week and it tasted amazing, but the rise was mediocre. It was two hours in the loaf pans and I just got sick of waiting, thinking I probably did something wrong so I might as well stick it in the oven. I have a feeling I will need to hand (gasp) knead it because my Kitchenaid isn't up to that much dough.

hellonwhls's picture
hellonwhls

helend's picture
helend

Hi all

I have been browsing the site for a while with great enjoyment. The new post from Helen in Canada prompted me to get started.

I am Helen from England and have been an enthusiatic baker all my life. I enjoy cooking with all sorts of flour and have found mine and my father's recently diagnosed wheat intolerance a new challenge rather than a misery - just a good excuse to experiment.

At the moment I am working with stoneground wholemeal spelt flour a lot. I usually get this from an organic source, Bacheldre Mill in Wales via my local farm shop. It is a light wholemeal with a nutty faintly sour flavour which seems accepatble to all my wheat-eating family and friends.

I still enjoy breadmaking with wheat flours. Of course here it is vital to buy "bread flour" as "ordinary" white flour (cake? all-purpose?)is made from European soft-grain wheat with poor gluten content for dough cookery.

Looking forward to being involved in the bread community!

Floydm's picture
Floydm

You know you've got the baking bug bad when you find yourself making a sponge on a Saturday night not even sure what you'd want to bake the next day, just figuring it is a good idea to have one ready.

I think I may try a ciabatta again, but who knows? Still, I'm glad to have my poolish handy.

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