The Fresh Loaf

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LindyD's picture
LindyD

Grissini are pencil-thick bread sticks, 14 to 16-inches long, and easily made in a few hours.  The dough is mixed, bulk fermented for an hour, then divided, rolled, and baked at 380F.

I tweaked Jeffrey Hamelman’s formula from Bread by using garlic infused olive oil and adding two ounces of freshly grated Parmigiano-Reggiano cheese. 

Some Grissini were plain; some were rolled in sesame seeds, and some were rolled in a mix of Parmesan and sesame seeds.  Before starting, I removed both the stone and my steaming pan from the oven as the Grissini are baked on a baking sheet without steam.

Place the following ingredients in your planetary mixer bowl:

507 grams, bread flour

263 grams, water

60 grams, olive oil (garlic infused)

51 grams, unsalted butter

2 tsp, salt

1/2 tsp, instant yeast

57 grams, Parmigiano-Reggiano cheese, freshly grated

Mix at speed one until the ingredients are well mixed (about three minutes). Increase the mixer speed to two and mix another four or five minutes.  Dough temperature should be 76F.  The dough will have a lovely scent from the infused olive oil and is very easy to handle. 

Bulk ferment for one hour, then divide the dough into 24 squares, each weighing  37-grams.  Set the divided dough on a very lightly floured surface, cover with plastic, and allow to rest for around 10 minutes.  Place parchment on your baking sheet(s).

Roll each 37-gram square of dough into a thin log measuring 14 to 16 inches long.  You do not need to flour your bench: the dough contains butter and olive oil and is not at all sticky.

Once you have rolled to the length you wish, you can scatter more grated cheese and sesame (or other) seeds along the length then do a final roll over the seeds to cover the dough.  Or leave them plain, as shown in the photo.  Your call.  

(Yeah, I got carried away with that long one!)  Continue rolling until you have filled the sheet, allowing sufficient space between each bread stick, then place the pan into the preheated oven and bake at 380F for 20 minutes.  The bottoms are going to be a deeper brown than the tops, which provides a nice contrast.

While the first batch is baking, continue forming the remaining portions and cover them with plastic until they’re ready to go into the oven.

Allow the Grissini to completely cool, to allow the flavors to develop.  They have a lovely taste of cheese with a hint of garlic, are crunchy, and wonderful with dinner, as a snack, or with your favorite dip.  Keep them in an airtight container for up to five days.  

Check out Bread for some delicious variations. Or experiment on your own.  They're a wonderful canvas to highlight your favorite flavors.  I might try bleu cheese next!

 

La masa's picture
La masa

So, I happen to have a lot of rye flour, because of a communication problem when placing my order :-/

I usually add a small percentage of rye to my flour mix, but now I'm forced to try 100% rye loaves in every bake.

This week rye loaf was loosely based on Dan Lepard's 100% rye bread from "The Art Of Handmade Bread",

I soaked 50 gr of wheat berries in a bottle (330 ml) of Guinness Special Export overnight, and then boiled them for 45' on a very low heat, till the berries were tender.

Beat in 65 gr of rye flour and let it cool.

Then I weighted the thing to calculate how much liquid had been lost 'cause of the simmering, which happened to be 120 gr   8-o

I intended to make a 100% hydration dough, so added 170 gr water, 200 gr rye sourdough starter and 300 gr rye flour.

Mixed the whole sticky thing, shaped a (more or less) batard, put it on a baneton end let it rise overnight.

I think it overproofed since we reached 19ºC tonight, quite surprising in this season, but I have little experience with 100% rye doughs, so I can't really know.

It stuck to the baneton as you can see, but the loaf turned out beatiful enough for me.

 

 

A very easy, great tasting bread. Great with butter and smoked salmon, btw.

Brotfan's picture
Brotfan

Butterkuchen is a classic German cake that you can find in any German bakery, often eaten in afternoon with a cup of coffee. Whenever I feel homesick here in the American diaspora or get invited over to a German friend's house for Kaffee und Kuchen I bring a Butterkuchen. A sheetcake full of butter and topped with sugar it can often be dry. But this recipe makes a quick and delicously moist cake.

400g flour

1 tsp salt

100 g sugar (or more depending on your taste)

2-3 packages of vanilla sugar

225 g butter

125 ml milk

40 g fresh yeast or 4 tsp instant

some slivered almonds

 

Mix flour with salt in a bowl. Melt 125 g of butter with 3 Tbsp of sugar. Add 125 ml of cold milk and the yeast. (Milk has to be cold, otherwise the dough will become sticky). Stir and add to the flour. Knead with hook for about 5 min or until the dough comes off the sides of the bowl. Spread the dough out on a greased baking sheet ( the recipe is for a German size 15x18 in) and let rise in a warm oven (120 F) for 40 min. Take the cake out, increase temperature to 400 F and dimple the risen dough all over with your index finger. Use the rest of the butter and put it in little pieces in the dimples. Sprinkle the sugar over the dough.( How much depends on your sweet tooth. And don't worry if you can't get the vanilla sugar. I see it sometimes in specialty stores but it is not absolutely necessary). Scatter a few slivered almonds on top if you like. Bake at 400 F for about 10 min. It is ready when the edges and the top begin to colour. Don't leave it in too long or it will become dry.

 

 

jennyloh's picture
jennyloh

http://www.thefreshloaf.com/recipes/painauxraisins

Followed the recipe above from Floyd,  I had a lot of fun doing this, especially the shaping of the dough.  Somehow the 1st method of shaping caused the middle to rise more than it should, perhaps I shaped it too tightly.

The 2nd with raisins,  I think I put too much raisins,  all the raisins started to spill out.  

 

 

Interestingly, the dough didn't turn out as sweet as i thought it would be. The dough had a good oven spring.  It was so nice to watch it "grew" in the oven.  And I learnt about sugar glaze and egg glaze from this experience.  It was nice to see the shine,  just that the hands get sticky handling the bread after that.

Thanks Floyd - for the great recipe.

 

 

proth5's picture
proth5

So,this is off topic and I am somewhat sorry.  I've hit baking deprivation in a big way (which is demonstrated by the fact that I just bought a cute little pullman pan with the rationale that I have already committed to having to ship a few things from the Ryukyu to home and that I've never seen one that size in the US) and I'm only one month in.  Sigh.

But, yesterday my wakeup call was the shaking of the earth and the tsunami warnings.  This is not my favorite way to wake up.  But I figured that the weekend's excitement was over.

As I type, Okinawa is on tsunami alert due to the Chilean earthquake.  It is one thing to be shaken awake.  It is another thing to prepare for and speculate on disaster as it approaches.  My limited Japanese keeps me mostly in the dark, but I do know that places where I normally work/play/shop are closed and evacuated.  Fortunately my hotel is on the East China Sea side of the island, and I am more than 30 feet up, but it is strange and stressfull to think  tsunami may be hitting this tiny island. Obviously I have been glued to the internet, but we don't seem to be newsworthy.  The one English language TV station that we have is not helpful.  I'm used to weathering the weather of the Rocky Mountain region.  It is frankly freaky to me to have these threats coming from the earth itself.

Although the Japanese stations continue to flash a map (with Okinawa in red - that can't be good) what numbers I can understand (and it is amazing how desperation is a fabulous language teacher - these were just sounds to me a matter of weeks ago and now I can figure out some words - and I used my first Japanese words to get what I wanted rather than pointing today.  Hooray!) tell me that while I have typed and fretted the worst was not as bad as it could have been and has probably passed.

I'm not sure that I will ever be able to process news reports about earthquakes around the world in quite the same way ever again.

Please remember the victims of the Haitian and Chilean earthquakes. 

And bake a loaf for me...

Chausiubao's picture
Chausiubao

So I worked my first eight hour shift today, and I had some difficulties, learned some interesting things, and in general came home smiling. The two main things that I learned deal with double hydration and venting an oven. When I was first shown oven venting, my eyes were pretty glazed over; I'd never heard of venting, and pretty much didn't know what it was, why you might do it, and in general was confused. A few days later (today, as it were) it was explained to me. Venting is, as its definition implies, removing air, or things in the air, from a space. You vent an oven at the very end of the bake, in order to remove steam and ensure that a good crust forms. But more then that, venting ensures that your crust will last, and stay long past its time immediately out of the oven.

Venting is the key to creating crusty breads. 

We baked off baguettes today, but we also baked off some baguette dough cut for sandwiches, and these didn't get vented. The reason being rolls aren't supposed to be hard and crusty, but rather softer and easier to take a bite out of when you're enjoying a sandwich. If you don't vent, the moisture from within the crumb will move into the crust, softening it (diffusion!), but if you do vent, there is less moisture within the crumb to allow this. The moisture gets baked off during the vent period and is carried out of the oven. When I finished my shift, I walked out to my car and I said aloud, "well, I learned something today". The only thing left to determine is whether venting can be done in the home baking environment, which it may or may not be able to. 

Secondly, double hydration. I personally have never been exposed to such a technique, or at least not by this name. You mix a stiff dough, then when the gluten is already formed, you mix in water to complete a high hydration. The dough is extremely slack and gets several folds to strengthen the dough. Now that I think about it, it is identical to making brioche or certain types of foccacia where you mix the dough to develop the gluten, then knead in butter or olive oil to enrich the dough with all the qualities large amounts of fat contribute. Additionally there is no shortening of the gluten that occurs when mixing large amounts of fat with wheat flour. I'm not really that blown away by double hydration, but its an interesting way to hydrate dough, and its amazing how similar ciabatta is to making foccacia, its just a different ingredient is being kneaded in. 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,

Just wanted to share with you my attempts at Dan Leader's Pane Casereccio di Genzano from Local Breads, and my version of Muesli Bread.  Enjoy!

Tim

zoltan szabo's picture
zoltan szabo

Hello to everyone,

I would like to share with you guys my todays loaf. I used Bacheldre Watermill's Oak Smoked Malted Blend Strong Flour plus my old good sourdough.

 

Tasting notes:

Crispy but chewy crust, slightly smokey flavour with excellence after taste + nice sour flavours.

Formula:

  • Flour (Bacheldre Watermill's Oak Smoked) 100%
  • Water 64%
  • Sourdough starter (100% hydration) 34%
  • SAlt 2%
  • Oil 2.5%

Mix F+W+SS+O for two minute then add salt and mix for another few minutes until the dough smooth elastic and slightly sticky.

Proof for 6 hrs on room temperature, then push down with your hands, let it rest for another 4hrs.

Deflate, knead for 8 minutes then place into a gently floured bannetton. Let it proof on room temp. for 3hrs.

Heat the oven 220C with the baking tray, when the tray is hot dust with flour or semolina then pour over gently the loaf. Slash it then place into the oven. I baked for 30 min closed door then the last 5 minutes half open door. Remove to wire rack to cool.

Enjoy!

Hope you guys like this!

Happy Baking!

Zoltan

 

SylviaH's picture
SylviaH

These scones are lovely and moist and have a wonderful flavor.  They taste great with jam and butter.  I enjoyed a wedge with mascarpone cheese.  They make for nice looking Easter scone.

My variation on a lemon scone recipe.

8 oz. plus extra for some light kneading and adjusting hydration - I used Pillsbury All Purpose Flour

2 Tablespoon Sugar

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1/4 cup Unsalted Butter

2 teaspoons Lemon zested

2 teaspoons Fresh Rosemary - clipped into small pieces

2 Medium Eggs

4oz. whipping cream - I only had heavy cream so I mixed half heavy cream and half milk

Sparkling sugar for sprinkling about 2 Tablespoons -

In a Medium bowl.  Wisk all the dry ingredients, lemon zest and rosemary in a medium bowl.

Using a pastry cutter add the butter until the butter is in very small pieces..the flour will look crumbly.

In a small bowl.  Lightly mix 2 Medium eggs and cream.

Make a well in the flour mixture and add the egg, cream mixture into the center.

Mix quickly and gently until all is moistened.  I use a fork.

Dump out onto a floured surface and gently knead and shape into a round.  

Brush with some cream and sprinkle with sparkling sugar.  Make slices with a wet knife into eight wedges.

Bake 400F pre-heated oven for 20-30 minutes or until lightly golden brown.  I baked for 20 min. on 400F convection.

Sylvia

 

                   

 

                                                                 

dmsnyder's picture
dmsnyder

 

I'm continuing my exploration of bread baking with Gérard Rubaud's mix of flours. Today's breads were made with a firm levain, as used by Rubaud, and a high-hydration final dough. I made about 1500 gms of dough. The flour required is shown in the first chart.

Flour

%

Wt (gms)

All-purpose

70

583

Whole wheat

18

150

Whole spelt

9

75

Whole rye

3

25

Total

100

833

I divided the dough to shape two 500 gm boules and two 250 gm ficelles.

Total dough

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

833

100

Water

650

78

Salt

16

2

Total

1499

180

 

Levain

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

183

100

Water

103

56

Active starter

47

26

Total

333

 

 

Final dough

 

 

Ingredient

Amount (gms)

Bakers' %

Flour

650

100

Water

547

84

Salt

16

2

Levain

286

44

Total

1499

 

 

We had some of the baguette with dinner. It is a mildly sour bread with a delicious flavor, like the other breads made with this mix of flours.

David

 

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