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Viennoiserie trial #3: Black rice Pain Suisse with coconut jam glaze | The Fresh Loaf
This is my first practice batch for my second viennoiserie product, coconut glazed black rice pain Suisse. It's basically croissant dough, with pattern made out of sliced dough. It's bicolor dough, the second dough is black rice dough. Instead of taking bit of main dough and knead it with rice flour like my previous chocolate croissants, I made a whole new dough, just because I hate kneading lol.
Viennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse | The Fresh Loaf
So happy by how this batch turned out! I've made above 20 batches of hand-laminated pain Suisse up to this point, and this is my absolute best so far!This batch was the tidiest pain Suisse dough I've ever worked with. Usually laminating pain Suisse means greasy working table (the stripes leave butter 'fingerprint' on the table). It wasn't, it didn't.
R- rated topless Pullman | The Fresh Loaf
Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid. The crumb might be a tiny bit more open but not enough to make a difference. I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g.
Vienna Bread | The Fresh Loaf
My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antelope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antelope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.
Mess it up #2: Two stage biga and skipping bulk fermentation | The Fresh Loaf
I've done levain in stages to build flavour and gone up to 70% PFF in a previous rye loaf, so I thought why not try out a two-stage biga, go up to 80% PFF, and skip bulk fermentation since there should already be so much flavour?This ended up being a 40% teff-rye loaf at 70% hydration.
Croissant trial #3: Black rice Pain Suisse with coconut jam glaze | The Fresh Loaf
This is my first practice batch for my second viennoiserie product, coconut glazed black rice pain Suisse. It's basically croissant dough, with pattern made out of sliced dough. It's bicolor dough, the second dough is black rice dough. Instead of taking bit of main dough and knead it with rice flour like my previous chocolate croissants, I made a whole new dough, just because I hate kneading lol.
Part brownie/part fudge | The Fresh Loaf
Prompted by Debra Wink's blog entry about chocolate & egg white (which looks delicious), I'm posting a similar, yet dissimilar, treat that shows the versatility of eggs. This prize-winning recipe was created in 1986 by Barbara Feldman Morse and is called San Francisco Fudge Foggies. Here's an online recipe. I used the microwave instead of double-boiler, salted butter instead of unsalted, and no nuts.
Chocolate Walnut Tweed Torte | The Fresh Loaf
This flourless chocolate cake by Alice Medrich (Sinfully Easy Delicious Desserts) is another great use for all those egg whites leftover from baking panettone or colomba de pasqua this time of year. Unlike other flourless chocolate cakes, this one is lots of tiny bits of chocolate and walnuts suspended in a meringue. It's not a looker, but if you appreciate melty, gooey chocolate you'll be happy to look past that. Use a chocolate you really like since that will be the star. 100 gm walnut pieces (1 cup)
Clean the Porch Pullman | The Fresh Loaf
Another success story . Even more laissez faire than the last ones. I have been gone 6 weeks . I kneaded enough flour into my stored starter to make a very stiff ball. Put it in a glass jar in the fridge and waved bye bye. I took it out yesterday and covered with filtered water til it softened. Beat it with a table knife blade til blended. Placed for a few hours in the electric heating pad fermenter beside the 2 qts of yogurt I was making. Removed it took out 80g and added 80g flour. Mixed and placed back in the high tech fermenter 😊.
WW-Spelt Egg Bread w/Smoked Cheddar and Cherries | The Fresh Loaf
12AprWho doesn’t like cheddar cheese and cherries? Make it smoked cheddar and add egg yolks and 80% fresh milled flour, and I’m in heaven.I used one of my favorite grains from Barton Spring Mills called Butlers Gold which is a hard red winter wheat, and mixed it with some fresh milled spelt. The whole wheat was milled and sifted with a #30 drum sieve and remilled and sifted with a #40. The spelt was only sifted with a #30 and milled twice.
Testing my sweet bran starter in true-sourdough enriched dough | The Fresh Loaf
I've been wanting to take Cariah Marey on a test for enriched loaf. I mean what's even the point of making sweet starter if not making true sourdough enriched dough at all?Her current state is 8:4:2:1 fine bran:water:skim milk powder:sugar. This is 75% hydration no-water-added sweet potato milk loaf. Basically my usual potato loaf, but less hydration (which means less potato puree), to 'test the water' (both metaphorically and literally) before going all in.
Black Mens Dress Shirts | The Fresh Loaf
Black Mens Dress shirts have a little surface, with its tight woven example on the underside that makes an inclination smooth.Black Men’s fashion dress shirts inside collar, cuff contrast, and piping contrast.Red gingham check contrast inside front placket and golden brass button and contrast button hole. Mens Dress shirtsConsequently, this poplin is an ideal decision for summers or easygoing casual and semi-formal breakfast outside.
First Colomba batch 2025 | The Fresh Loaf
I baked the first batch of Colomba this year, to try out my new 1 kg size paper pans, and to think about new flavor combinations. Also, the tweaks I’ve made to my lievito madre, mixing and fermentation techniques as they pertain to Colomba. I’m also using a different flour this year - Mille Bolle from Molino Pasini; this is easily the best panettone flour I have tried, and it really worked well for this batch.
Croissants trial #2: Pandan scented bicolor chocolate croissants | The Fresh Loaf
Oh boy. Who knew it would take 4 disastrous batches just to put a layer of chocolate dough! lol. The chocolate layer kept tearing during oven spring.I needed to practice this because I need something gimmicky for pain au chocolat. I want everything to look inviting once I'm ready for career pivot.The formula were kept the same as last post, except I took 200 grams of dough, kneaded it again with 20 grams dutch-processed cocoa and 20 grams water. I don't have low capacity mixer, kneading stiff dough is quite painful, even just 200 grams of it (lol)
Thin crust pizza with wild mushrooms and black garlic squid ink salami | The Fresh Loaf
So my wife is starting to get the 'Pizza again? Really?' look in her eye, so I may wait a few days for the next experiment :)This is still a grocery store dough ball rolled out to 2-3mm, but I replaced the store jar with homemade no-cook sauce. The salami is homemade, as is the shredded gruyere. Mozz balls from the store, basil from the garden. The wild mushrooms were a mix of Blue Oyster, Lion's Mane and Chestnut mushrooms, cooked way down in olive oil until they gave up most of their moisture, but hadn't started to get crispy.
Panettone Saga Step 4 (Colomba) ... | The Fresh Loaf
Continuation of the panettone saga with a seasonal change: colomba, classic recipe, just substituted 20% candied orange peel with dark and milk chocolate. The LM showed good balance, the primo tripled in size within 12 hours. The secondo was pretty sluggish, taking its time to rise. It didn't took off until I increased the temperature from my usual 27C to 29-30C. That made me quite skeptical. I'm not very good in documenting the process. Only some random pictures.After about 20-25min in the oven:
John Dough has an infection | The Fresh Loaf
Unfortunately John Dough my trusty starter of many years has a fatal infection. Finally returning home after 3 months away, I found grey mold on top and some orangey discolouration. That orange mold is said to be quite dangerous so I tossed the whole thing. Fortunately, I had dried him over the past 2 years and kept the dried flakes of starter in ziplock bags in the freezer.
Air fryer baking | The Fresh Loaf
Doing some experimenting with air fryer baking. First recipe: King Arthur Whole Wheat bread https://www.kingarthurbaking.com/recipes/classic-100-whole-wheat-bread-recipe 1/2 recipe, fresh milled Prairie Gold from Wheat Montana. Yield: 2 small loaves approx 4-6 oz (after baking) I didn’t have dry milk so left it out, meant to use milk instead of water but I forgot til after I’d proofed the yeast. Used honey as the sweetener.
Durum Whole Wheat Potato SD Sourdough | The Fresh Loaf
Made with fresh milled flour except for some KAF bread flour in the levain. Mixed in my Ankarsrum and open baked with steam.I added quite a large amount of purple potatoes, which, along with some Greek Yogurt, brought the overall hydration to around 110%. I’m surprised that the potatoes had zero purple coloring. I guess sweet potatoes work better in that regard.The crumb is moist and open, and the flavor is fantastic. Next time, I would hold back some water to make the dough a little bit more manageable, but overall this one’s a keeper.
White rye hats | The Fresh Loaf
These are 40% white rye rolls with a little crunchy hat on top of them. God, the hats are so delicious. I generally only have enough stomach capacity for a roll, max 1.5 rolls, but I just want to eat the hats of all the buns. I asked the husband if I could please peel the hat off his bun and he says, yes, but please don't eat it because it's the best part of the bun! ZzzzzYes, I could bake a tray of hats exclusively, but it's different when the hat is on a bun.
English Muffins | The Fresh Loaf
This recipe uses either yeast or starter, has a poolish, and the dough ferments overnight. I've used it many times and it's a good recipe from The Kitchn. Cooked in a ~325° electric frying pan, with lid, for 6 min per side.Ragtag collection of rings. Lots of you don't bother with rings, but I have a quirk where, if I'm trying to replicate a store item, I want it to look like that item as much as possible. Didn't quite achieve it this time.
Obligatory first pizza from new Chefman indoor pizza oven | The Fresh Loaf
Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist.This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni. This was using the New York style preset (650F bottom, 600F top). I rotated 2.5 mins into the 5 minute bake, then added an addition 1.5 minutes at the end. It's not perfect, but I can definitely see that I can get there.
Harvest Grain Whole Wheat Cheesy Grits SD | The Fresh Loaf
29MarI love buying the Harvest Grain mix from Trader Joe’s. It makes an excellent side dish and is flavorful and healthy. It contains Israeli couscous, orzo, baby garbanzo beans, and red quinoa, which I cook in chicken stock and little oil. I have wanted to incorporate the cooked grains in bread for a while, so here you go!