The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
GlennM's picture
GlennM

I have been wanting to try these for a while, we live in an area where there are many Portuguese bakeries and these are a big hit 

Simple enough to make:

520 gr bread flour

120 gr warm milk

180 gr warm water

35 gr butter

7 gr yeast

teaspoon of sugar

add the yeast to the water, milk and sugar (let proof for 10 min)

put the flour and salt in mixer bowl with the butter

add the yeast mixture and run the mixer on low for 2 min, crank up the speed a couple of notches and knead for 5-7 min until you get a nice smooth dough

Let proof for an hour or so (double in volume) punch down and divide into 80 - 100 gr pieces. Make a tight ball, flatten it out and press a seam in the middle (I used the handle of a wooden spoon) fold in half and pinch the ends. Proof another hour or so then bake with steam @400 until done 

I made mine 110 gr, next time I will go for 80-85, they were a bit larger than I wanted 

 

Jeanne's picture

Help! Bread falls flat after international move

July 13, 2021 - 8:22am -- Jeanne

Hello, 

 

Thank you for taking the time to read my cry for help. I will try to be as concise as possible.

I started my sourdough journey back in February following a simple recipe found on feastingathome.com. My starter took about a month and a half to be fully active but I've been very lucky with my loaves as only the first couple ones didn't fully rise.

I've baked beautiful loaves ever since and have always had great oven spring results.

Ricko's picture

Molasses Brown Bread Dilemma

July 13, 2021 - 8:08am -- Ricko
Forums: 

Perhaps someone can help me with my Brown Bread dilemma. I'm looking for a bread that gives less sweetness, and a stronger molasses taste. 

I'm working with a clone of the Cheesecake Factory Brown Bread, which calls for 1 T. sugar, 1/4 C. honey, 2 T. molasses, as well as some cocoa powder, expresso powder, bread flour and WW flour. Along with the usual salt, water and butter. 

Most of the recipes I've researched out all call for a greater amount of honey that molasses.

Doc.Dough's picture
Doc.Dough

Since the facility for uploading fully formatted Word and PDF documents has not been implemented, the details of this post can be found here and I have loaded (above and below) a pictographic shorthand version which lacks any explanation of the rationale.  The artwork covers the whole bread-making process of which the illustration above covers starter maintenance, elaboration into a levain, and then using the levain to initiate a batch of bread dough.  The linked paper covers only the starter maintenance and elaboration aspects of this process. The remainder of the complete bread process is included in the illustrations below.

One point I want to make here is that you don't need to keep a lot of starter, even if you want to make a lot of bread. Using the quantities noted below, you are keeping about 30g of starter, from which you use 3g to seed a refresh cycle and either throw out the remainder or use it to make a levain, from which you will make a batch of bread.

Many sources would have you keep at least a cup of starter (or a pint, or a cup in a pint jar, or a pint in a quart jar) which is totally unnecessary.  If you are going to need 10Kg of levain, you can elaborate 20g into 10,500g in two steps (or 3g into 10500g in three steps), building 20g into 500g of refreshed starter by feeding it at 20:250:250 (a factor of 12.5) and letting it ferment for 6 to 12 hrs depending on the temperature and repeating the feeding to expand it by another factor of 10 (500:5000:5000) to yield 10.5 Kg of levain. So your little 5.5 oz polypropylene food service cup containing 28g of starter becomes 10.5 Kg of levain in 24 hrs.  By doing this and assuming that you feed it every day (which is one option though once a week is enough to maintain it if you don't need bread during that time) you throw out starter containing ~16g of flour every day. That is a total of  over 5.5Kg of flour in a year which is not trivial, but it does make for a pretty inexpensive hobby - or you might perfer to think of your starter as a pet which doesn't eat nearly as much as a dog.  If you maintain a pint of starter and feed it 50g of flour daily you will need 18Kg of flour over the course of a year in addition to the amount you use to make bread. And you have to figure out where to throw out 100g+ every day (which should never go down the drain since it will eventualy coat your drain line like hundreds of layers of paint and irretrieveably plug it up).

You can also read the blog post down below the one about idli that explains the The 2% weight loss method for judging levain maturity (which you can also use for your starter if you have a high accuracy scale).

 

 

 

SunnyGail's picture

Flour stress test question

July 12, 2021 - 9:41am -- SunnyGail
Forums: 

After not having been able to achieve a windowpane test lately after 2 or even 3h autolyze, I decided to do a flour stress test today to see how my bread flour would react depending on the hydration level

 Here is the flour I used for the test and for my recent bakes (that did all prove to be very challenging: no windowpane at the end of the autolyse nor any proper oven rise, very tight crumb etc....)

https://1847.ca/product-category/shop-bread-flour/

Jim Burgin's picture
Jim Burgin

What is the bEST no knead formula?  Best for large holes in crumb, high taste as a result of long fermentation, crust that is wonderful but will not break my jaw?    Thanks@

Gadjowheaty's picture

Fröstlberg-Kruste: Proofing "seam down" and baking "seam down?"

July 11, 2021 - 8:21pm -- Gadjowheaty

I'm interested in baking the "Fröstlberg-Kruste" from Plötzblog.  I'm used to baking breads that have been proofed seam-side down, then turned over for the bake and and a natural break along fissures developed along these seams.  Could someone help clear this up?  

(transl.):

louiscohen's picture

Easy 100% Atta Whole Wheat Sandwich Loaf

July 10, 2021 - 4:12pm -- louiscohen
Forums: 

Atta is a fine stone-ground whole wheat flour from India used mainly for flatbreads, like chapatis et al.  I read up and watched some videos, and I gave it a try.  I adapted this video by Nisa Homey 100% Atta Sandwich Loaf to 

 

 

Ingredient

Percentage

Total Flour 450g

Whole Wheat Flour (atta)

100%

450g

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