The Fresh Loaf

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yozzause's blog

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yozzause

Off to celebrate the Mother in Laws 92nd birthday with the family so i made some bread to share, i thought a Potato and Rosemary would be nice, and a chance to use some of the Italian flours that i have recently purchased. I started with making a sponge @ 8.30am using 300ml of recent rain water that i collected and 280 g of Molisana Farina di Grano Tenaro OO flour and just 1.25g of dried yeast which is a tiny amount, my intention was to have a really slow long fermentation as i had quite a few things to fit in.One of the grand daughters was playing in the Netball grand final at Gibson Park for 10.30 and the won by 2 points. The sponge was well bubbly some 6 and a half hours later @ 2.30, All the remaining ingredients were added. i used the LA TUA Pizza flour 400g, 13.6g salt, 27.2g butter, 68g of Potato, 6.8g of chopped fresh Rosemary and a further 107ml of water. The mixing was also quite leisurely with a number of rests and stretch and folds taking place over an hour period. it was then set aside to bulk ferment and after 4 hours it went into the fridge as is .to complete the BF overnight . In the morning the dough was taken and shaped, i elected to make a 750g loaf via a banneton proof and the remaining 450 was placed in a small baking tin these were placed in plastic bags to final proof and we were off to watch the youngest Grand daughter do a solo violin performance at Penrhos, all the students did an amazing job. When we returned home the dough was progressing well and the oven was fired up. Once the temp was up the smaller loaf tin was placed in the oven with a steaming tray for the first 15 minutes and as the tray was removed the Romertoph clay baker was put in . When it was time for the small loaf to come out the lid was removed from the Romertoph and the loaf allowed to bake out. all cooling now and will be just right in another hour or so for the gathering. if it tastes only half as good as it smells i will be very pleased PS iT WAS!                                                          

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yozzause

Found a little gem at the end of last week on Available for Barter Fremantle and Surrounds and although Frances said she was happy for me to just have it i said i would bake some Cinnamon buns on the Monday, unfortunately she is gluten intolerant but her son and husband are not so i hope they enjoy some of these.

 

holds just under 2 kgs, perfect for when i have just opened a bag

note the tray is well buttered to prevent sticking and combine with the sugar and cinnamon to make the gooey toffee like bottom

ready for the oven and filling the pan

out and about to be slipped ontothe cooling rack

yozzause's picture
yozzause

AS a follow up to the Horse shoe rolls project for a small bakehouse museum

Yesterday I sprayed half the Horse Shoe rolls with the cheap hair laquor to seal them after drying them out and they look pretty good. Later in the day i got a message from Nick Agostino to say that he was working at Maddington as his baker had phoned in sick with reactions to his covid injection, so if i wanted to bake those loaves then Now might be a good time!I was off like a brides nightie and managed to negotiate the traffic around the Cannington market and arrive at my destination in Maddington, Nick buzzed me in through the security gate and i parked the car and found my way into the very impressive factory unit situated in the industrial area.Nick and his 2nd year apprentice Roy were hard at work as was the spiral mixer doing its thing Nick gave me a tour of the place and i found it to be quite impressive quite a few new toys. Nick asked if i wanted to make a dough to my own recipe or i was welcomed to make the loaves from the production run. I opted for the later, so the jacket was removed and it was time to get those hands working, Nick commented that seeing the handing up was great as it seems to be a skill that is disappearing with modern bakers. i did enjoy myself and made 6 loaves that reflected the types of bread that were common to the Millers bakehouse era. I did have a bit of a challenge with the Turkish bread dough which @ 80% hydration was a wee bit sticky the rolls were a lot harder than the larger loaves but we got through that, Nick said the Ciabata @ 90% was fun too but i missed out on that as it was still in its 5 hour bulk fermentation phase. Before to long the 5 hours had sped by and i bid the guys farewell and took my loaves home with me so a big thank you to Nick Agostino and Il Panino bakery im sure the Melville historical society will be pleased    View insights0 post reach  Like   Comment  
yozzause's picture
yozzause

Today i did something i haven't done for 50 years i made some Horse Shoe rolls. Recently i was asked if i might be able to assist the Melville Historical Society with making some loaves to be used as props in their display at Millers Bakehouse. i am hoping to do some loaves later in the week with my friend Nick Agostino from Il Panino Bakery at his Maddington bakery, the ones that are from the era before sliced bread Uprights, Devons, Cobs and Viennas. Anyway i noted that many people in their recollections as kids of Millers Horse and cart delivery was being given the odd Horse Shoe Roll or two on his rounds. So i thought lets make some of those at home. What i have to do tomorrow after drying the rolls out in a warm oven is to seal them with a coat of laquor and then apply a few coats with a brush to preserve them., and they last for quite a few years apparently.

 

 

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yozzause

This morning i had porridge left over from breakfast and i wanted to do something a little different so i decided to sort out the cupboard a bit and ended up with these 3 lovely loaves that would be ideal company for a cheese board its ended up being Apricot and Porridge Oat Bread with 26% Wholemeal Spelt. 3 X 510g loaves. it was going to be 2 x 750g loaves but thought 3 x 500g was easier for sharing. I didn't make this a sweet dough , there is not sugar or high fats usually associated with fruit breads. I worked out my dough formula but modified it as i went along as i only had 195g of w/m spelt so instead of 50/50 it ended up being 26% w/m spelt and 74% black and gold plain flour. cooked porridge was 20% and chopped apricots were 20% also butter ,salt, malt, milk powder, and yeast were all 2% each so it was a fast dough 1 hr Bu;k Fermentation the water was added at 50% but more was required which would have equaled another 4%. i was cautious as both the spelt and the porridge tend to give a sticky dough, but i did need to have a reasonably slack dough because of the dried apricots sucking in some of that moisture. Very happy with this stage just the cooling and taste testing to be done, oh and to break out the cheeses!

 

 

 

 

yozzause's picture
yozzause

Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour. The flour used was Supermarket Black and Gold Plain Flour that lists the protein level at just 9.5%The dough was slower than anticipated due to the cool conditions in the kitchen and not using warmed water to get the dough off to a good start with the desired dough temperature. but i was pleased that it fitted into my day and was out in time for bed! and even better ready for breakfastFLOUR 100% 440gsalt 2% 9gbutter 2% 9ggolden syrup 2% 9gfresh yeast 0.5% 2gwater 65% 286g       the cats are showing you how to relax on a cold wet wintery day here in Perth and reminding me to come back in the next life time as my wife's cat. They are full brothers from the same litter Jess and Tigger

yozzause's picture
yozzause

First day of lockdown stayed home and made some bread, i called these Semi sour dough milk sticks.This was a 3 hour bulk fermentation using fresh full cream milk as the liquid, 1% dried yeast and 20% of sour dough starter this was a case of using up the starter as a flavour boost, being fermented flour rather than for its rising capacity. i also used 100g ofSemolina flour and 545g of Millers Bakers Flour. We have had one for tea tonight with a very nice Pate, and it was excellent!  

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yozzause

 Italian La Molisana "00" DI GRANO TENARO 75% and il Molino Durum Wheat Fine Semolina. @ 75% and 25% respectively. 2 x Epi's out of the oven now and what a great day to have it on too! This is a 5 hour bulk fermentation using just 1% compressed yeast, it did finish at the desired dough temperature but did loose a bit of temperature during BF but was quite happy Final proving in the back of the station wagon which was quite a bit warmer than the house! i am very pleased with the results from these longer fermented doughs.

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yozzause

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months bake day and i used that as the liquid component of the dough. The spent grain was at the rate of 25%. i was well pleased with the way the dough handled although id probably decrease the liquid content as the spent grain is well saturated. At the completion of the bake i took a sample Brewers Loaf down for the Head Brewer and guys at Running with Thieves to try , it was a bit warm then so suggested they give it half an hour before slicing. i have since cut mine and i'm pretty sure its going to blow their socks off!

 

 

 

colour from the Stout

 Shaped

octocaped

dozen  segmented cap

 sliced for the taste testing at home

 

yozzause's picture
yozzause

It must be the cooler weather that is encouraging more baking or perhaps the desire to check out breads that im going to be taking to functions or checking yeast quantities for timed yeasted doughs, but here is another. This is a dough using a mix called Super food blend from Aldi. i didnt make it a sweet dough as i envisage it being used on a cheese board at an 80 year old birthday celebration. happy with it but may end up making it into thinner sticks just right for cheese or plain butter. it should go well alongside the Parmesan and onion bread i did prior to this one 

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