Blog posts

I made Pastrami and Rye Bread today.  The Pastrami is going better (should be ready to slice soon).

The first time I made the Greenstein Sour Rye, back in May, it came out great.  Today, I tried to bake three big loaves at once and I think my old tired oven didn’t hold its heat with the overcrowding.  So it baked too slow, almost charring on top before it was done inside, over an hour.   The oven and stone were well pre-heated, but maybe not well enough).  The loaves also had some crust eruptions; not sure if that’s related to the oven problem.

     I enjoyed the last country rye I baked so much that I tried another one.  This is the Polish Cottage Rye from Local Breads and the formula is pretty similar to the one I used for the last bake.  The only place I really strayed from the book was to use a coarse, whole rye instead of a white rye. 

Why am I still doing this????? Grrrrrrrrrrrrrrrrr

I know this is the Fresh Loaf and this isn't a bread, but I just want to share this recipe with you.

The souffle, one of the world's most feared desserts.

You'll need:

Rhubarb compote:

I've been away from The Fresh Loaf for a while. I was still baking and blogging but didn't quite have time to also update the pages here. So, I'll keep it short and sweet for few things that I baked in the past week or two. 

Ciabatta with wheat germs and olive oil (from Hamelman's Bread)

There's an awkward name for a bread. It's the third of three recipes that I wanted to do this summer using ADY and it worked out well for me.

It's what I consider a fairly simple recipe using elements taken from Mr Hamelman's "Bread" and recipes I've read here on TFL. I also have to give out recognition to Codruta for her idea of using a paper grocery bag during the proof of a loaf. It's a great idea, simple and effective.

Pain au Levain - Rye with Cracked Rye Soaker and Caraway Seeds

Hi all,

Is there anywhere that I can rent or lease a steam injected stacked deck oven?  I am looking for a bakery to rent space that has such an oven and it has been very hard to find.  I live in LA and don't think that there are many bakeries that have this type of equipment.  Any feedback would be appreciated.

Gena

Hi everybody. I made a light loaf with 19% rye flour. I took my inspiration from hamelman's Vermont Rye Sourdough and from txfarmer http://www.thefreshloaf.com/node/23852/light-rye-cumin-and-orange. I used a liquid levain 100% and 20% of the total flour was in the preferment. The dough had a 72% hydration, but I was surprised of how easy was to handle it. I usualy have difficulties in handling very wet dough, especially in final shaping.