The Fresh Loaf

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Quick Breads

pumpkinpapa's picture

How big is a batch?

January 9, 2007 - 6:58am -- pumpkinpapa
Forums: 

I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...

So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!

 

Happy baking!

zorra's picture
zorra

I like these Italian rolls. Nice shaped and great in taste!

Pane Biove

250 g flour
8 g fresh yeast
5 g salt
20 g lard
1/2 TL honey
~130 g water

How to shape them you find on my blog: http://kochtopf.twoday.net/stories/2958191/

zorra's picture
zorra

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German: http://kochtopf.twoday.net/stories/2841127/

KazaKhan's picture
KazaKhan

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns. I wasn't sure at first if it was going to work out today trying a sponge and bulk ferment. So no bread improver and less yeast than usual. I started mixing the sponge at 12:30 and the first loaf was into the oven at 4:00. Now that I'm using two cast iron trays on the bottom of the oven to which I add a tray of ice between them, I'm getting a very nice bloom. Despite the ugliness of the buns they were quite nice. I couldn't post a picture of the loafs crumb, I've used up my monthly quota at flickr :-(

Flax PlaitNice Bloom Choc-Chip Hot Cross BunsBaguette & Pieces Flax Seed Crumb

KazaKhan's picture
KazaKhan

Monday...
Preferment

Tuesday...
2nd

Wednesday...
Pizza

Thursday...
Bread

Friday..
Cake

Sunday...
PizzaMore BreadCrumb

KazaKhan's picture
KazaKhan

I started out on Saturday morning creating a fresh starter using 75% water to flour.

I moved on to a lunch loaf and a couple of baguettes.
Lunch Loaf & BaguettesCrumb

On Sunday it was a four strand platt, a lunch loaf and a couple more baguettes, however when proofing the platt dropped on to the baguettes. One baguette survived and the other was put aside to use for pizza later on in the day. The little bread roll was by my two year old daughter. I forgot to take a photo of the finished platt, I took it to my parents place to eat while watching some football it only lasted 15 minutes. I also forgot to take a photo of the finished pizzas, they were thoroughly enjoyed as well :-)
Four Strand PlattLunch Loaf & BaguetteDead BaguettePizza Base

I also added some malt to my starter in the morning which resulted in quite a lot of activity by the afternoon. (Images deleted...)
I suppose it doesn't look like much but I spent all weekend making and eating bread...

KazaKhan's picture
KazaKhan

Rapid BreadI started making bread about six months ago, I've been enjoying making bread so much that I've started TAFE to become a baker. My goal when I started was to produce a soft white sandwich bread in as short a time as possible. Now that I can do that I'll share what I've learnt. The first thing that I think is important is to use percentages and weight I do not measure by cups etc, I also keep an eye on time and temperature. Since approaching breadmaking with an engineers hat on so to speak my bread has improved considerably. So here is how I make a rapid bread from start to finish in about two hours. First I work out how much dough I need, today I'm going to do two baguettes at 450g and a lunch loaf at 550g which is about the maximum capacity of my oven, using two oven shelves never seems to work. So I need a dough of 1450g and I'm using the following formula.

  • 100% Flour
  • 58% Water
  • 2% Salt
  • 2% Olive Oil
  • 1% Sugar
  • 1% Yeast
  • Total -- 164%

PreparationI would usually use bakers flour and 1% bread improver however I wanted to test a cheap all-purpose flour with a protein content of 10.8% (Savings Brand in Austraila) and to see the result of no improver.

For my weights I do the following.
  • 1450g / 1.64 = 884g -- dough weight divided by our 164% gives the required flour weight.
  • 884 * 58% = 513g -- All other percentages are relative to the flour.
  • 884 * 2% = 18g -- Salt
  • 884 * 2% = 18g -- Olive Oil
  • 884 * 1% = 9g -- Sugar
  • 884 * 1% = 9g -- Yeast
Dry Ingredients I weigh my flour then add other dry ingredients to the flour and give it a good mix with a spoon. Next I start mixing slowly with a stand mixer whilst adding the liquids, once all is mixed I let it sit for anywhere from 2 to 10 minutes to let the dough relax.

Mixed Dough On a higher speed I work the dough for roughly 8-10 minutes. At this point I want a dough with temperature of about 28°C, I usually get the water temperature(20-22°C with the current warm weather) set by adding a couple of ice cubes(tap water is about 26°C here) to a jug of water before weighing the water off. Kneading the dough will warm it up a bit which is allowed for in the water temperature.

Window CheckHand WorkI pull the dough out and give it a "window check" if it's not up to scratch I'll give the dough some hand work. I've seen mentioned here somewhere not to tear the dough but this is exactly what I've been taught at TAFE and hence what I do which rapidly develops the gluten. I suppose there are many schools of thought on kneading :-)

TinnedI then let the dough sit again for 10 minutes to again relax the dough before shaping. I split the dough into the required weights and shape. For the lunch loaf I would usually punch down and roll a baguette shape, cut in half and put in the tin with pointy ends in the middle. But today I tried splitting the dough in half and putting 2 balls in, my loaf suffered as I didn't degas it before balling it (almost no oven spring).

For the baguettes I punched down the dough folded the sides in and then rolled it whilst maintaining tension. I slice the baguettes before prooving as doing so afterwards can be difficult.
Punch DownFoldRollFinished RollSlice
ProoverFor prooving I use a plastice storage container to which I add boiling water for steam. The rise takes about 30-60 minutes and may sometimes need more boiling water added to keep the heat up if the weather is cooler.

Ready To GoA spray of water and some seeds and into the oven at 220°C. I pour some water onto an oven tray on the bottom of the oven for steam. I turn the temperature down to 210°C and bake for approximately 25 minutes, a bit shorter for baguettes and rolls sometimes and usually a bit longer for loaves.

From todays effort I can say I rushed a bit and should have left the dough in the proover longer and the gluten was a little under developed. But not a bad result considering my mistakes and cheap flour and it still tasted good with some brie ;-)
Ready To GoReady To GoReady To Go

Paddyscake's picture

Cream Cheese Banana Nut Bread

February 15, 2006 - 6:34pm -- Paddyscake

Thought I'd share my favorite Banana Bread recipe.. I think it's the cream cheese
that makes it so good...We like the topping, but you can skip it
This makes 2-8"x4" loaves..I use metal pans, greased, with parchment paper on
the bottom and then flour the sides.
3/4 c butter, softened
1 (8oz) pkg Neufchatel cheese
2 c sugar
2 eggs
3 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c very ripe mashed bananas (about 4 medium)
1 c pecans or walnuts, chopped
1 t vanilla

Topping :
1/2 c packed brown sugar
1/2 c walnuts or pecans, chopped
1 T flour
1 T melted butter

timtune's picture
timtune

Made a supposedly Dutch kinda breakfast cake last saturday. But internet's down for the last 2 days.

Groninger Koek? that's the name.. lol
It's made with rye flour, and it contains no eggs or fats. Very spicy smell.
Also, an excuse to meddle with my dad's new camera ;)

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timtune's picture
timtune

After used to having bread for breakfast, i was deprived of my usual breakfast treat when my exams came and my last loaf finished recently.
This is what i have to do when i have lil time on my hands.
A loaf prepared in 15 minutes!! ..lol

Had to make a brown soda bread... too much Soda i think. Affected the taste..haha..or is it suppose to be like tht?..i dunno. The people in the place where i live only calls white fluffy, sweet - cake liked things as bread. They would term all my breads as alien... :P

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