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Ginger Bread Rolls with Cream Cheese Icing | The Fresh Loaf
I last made these around the holidays and wanted to make them again based on comments I received. Essentially there wasn’t quite enough ginger in them, the cinnamon was dominant the first time. I fix that I’ve increase the ginger by 50% and based on comments from people who ate them, I think I’ve got that right now. IMG_0787.jpeg IMG_0785.jpeg IMG_0788.jpeg IMG_0790.jpeg
increasing fermentation but still underproofed | The Fresh Loaf
thank you all for taking the time to read this lengthy post and any feedback is very much appreciated.i have been baking a ton of bread the last 4-6 months and i have learned a lot, but am still struggling to execute really good fermentation. this last bake (naturally leavened) i pushed fermentation to the max (for me, at least): 40% inoculation, 10 hrs of total fermentation.
Tsoureki sweat Easter bread | The Fresh Loaf
As I had posted in reply to cfraenkel, this Easter I tried to make a Greek sweet Easter bread that has eluded me so far in terms of a successful bake. They haven't been a disaster, but also not what I had tried and liked so much. It has a very particular flavor thanks to a combination of ground cherry seed powder (mahleb) and ground up dry mastic resin. It also has a very
Forkish's Country Bread. EIB Style. | The Fresh Loaf
I pretty much have this one down pat. I am now working on an unfed l, overnight room temperature ferment style.It's the early bird that catches the worm.Bake off protocol initiated.1. Preheat sequence - T Minus 30 minutes to completion.2. Pre bake visual fermentation inspection ✅95-100% of full fermentation achieved. 3. The flip ✅4. The Slash ✅5. The Load ✅6. Initiate steam
The Breads of Egypt - Barley bread | The Fresh Loaf
Hey everyone,I've posted another recipe on my website, this time for a pocket-style barley bread we have in Egypt. This one was slightly challenging to produce a full pocket with barley flour since it doesn't contribute any gluten. Pocket formation seems to depend on a strong gluten network and I managed to get enough strength in the dough by using 50% wheat and 50% barley
Mochi Sourdough Hokkaido Milk Bread | The Fresh Loaf
My second go at this bread that uses sweet rice flour (aka glutinous rice flour) in the tangzhong. Read my previous blog post for details as to why this type of rice flour is especially good as a tangzhong and prolonging the freshness of bread. You’ll recall that this rice flour is also used to make mochi, which I have made before and it also delicious so it is a good thing to
Hamelman's Sourdough 5-Grain Bread | The Fresh Loaf
Sometimes you get the bear. Yes, really. After a number of recent thoroughly edible but not very interesting bakes, I finally have one that gets me excited.Sure, I could have let the final ferment go a bit longer but ... I'm getting ahead of myself.We got home last Friday from a 3.5 week trip to Australia, New Zealand, and Fiji. Which was absolutely wonderful, by the way. We
My first descent home-oven baked pizza (finally!) | The Fresh Loaf
It has been a massive source of frustration for me that, despite being able to produce pretty descent sourdough loaves, I have abjectly failed, so far, to make any remotely good pizzas and focaccias.Even as a kid I remember trying to make pizzas and being so massively disappointed with the biscuity results. Every time I would come across some new technique or method that
Mochi Sourdough Milk Bread | The Fresh Loaf
For my first bake back home in Toronto I wanted to experiment with my sweet rice flour (glutinous rice flour which is gluten free of course). I had read in Serious Eats the following which I found quite informative and interesting.“ …the presence of a scald makes a bread far more resistant to staling than dough made without one. More accurately known as starch retrogradation,
Foodgeek's Danish rye (rugbrød) | The Fresh Loaf
This bread ticks a whole bunch of health check-boxes for me and my ravenous teenager who is into healthy eating - whole grain, not wheat, and lots of fibre from seeds.Foodgeek (Sune Trudslev) has a great description of this recipe with a matching video. He even has some fun suggestions of toppings you can use to make open sandwiches (smørrebrød) including, of course, smoked
Sun Dried Tomato Pecorino Oregano Sourdough Fougasse | The Fresh Loaf
Last bake down here in Fort Lauderdale for the season for one last dinner party. Fougasse really are fun to bake, the shaping especially is. Trying a different flavor this time using sun dried tomatoes, pecorino cheese and oregano. Once again this is a very delicious bread and perfect for those who want to maximize the crispy crust. It is exceptionally difficult to keep bread
Stardust Whole Wheat Durum Roasted Carrot Sourdough | The Fresh Loaf
One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.I have used carrots previously in
Laboratory exercise and practice: Bread braiding. | The Fresh Loaf
04/05/2024Aim:Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread.Winston knot community bake.Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start! Photos1. Tangzhung water roux. (150°F)2.
Hybrid sourdough bagels | The Fresh Loaf
When I'm in the mood nothing beats a fresh chewy bagel and for me this can be one of the most satisfying breakfast or lunch breads. I know some people aren't so into bagels, but I just think that (maybe) they've never had a great boiled bagel that came out of the oven a few minutes ago.So, I bake a lot of bagels and thought it might be good to write a bit about my preferred
The Zoia Panettone Challenge | The Fresh Loaf
The Zoia Panettone Challenge- Recipe from “Non Solo Zucchero” by Iginio Massari Iginio Massari a name much revered in the world of Panettone yet his mentor, Achille Zoia is lesser known, but to his credit a speciality flour formulated to accommodate Zoia’s technological liking bears his name… “Panettone Z” produced by Molino Dallagiovanna is the flour of choice being favoured
100% Rye Tin Loaf | The Fresh Loaf
I've been thinking about making a rye tin loaf off and on for a while and chanced upon a Rye Baker TFL post:https://www.thefreshloaf.com/node/44945/outstanding-russian-rye-bread-moskovskiy-rzhannoye-khlebvThe post came with a nice looking loaf, so I thought I would give it a try.As always, a few tweaks:1) I used 60% freshly milled rye and 40% light rye for the flour mix. Like
Maple Cottage Cheese Oat SD Rolls | The Fresh Loaf
Grilling season is upon on us! The weather is finally feeling like spring so some tasty rolls are in order for burgers and other tasty sandwiches.I made a sweet levain by adding some dark maple syrup (the real stuff only of course) to some KAF bread flour and my stiff starter.For the main dough some fresh milled Rouge De Bordeaux whole wheat was sifted and milled twice along
Source for Spanish bread flour & yeasts. Panasonic breadmaker | The Fresh Loaf
Hello folks - I just moved from UK to Spain along with my trust Panasonic SDD255 breadmaker.I would appreciate guidance to sourcing flour, yeast and baking enhancer as substitutes for the brands I was familiar with in UK to bake for my household and friends. I live in the Malaga area so I am looking for any specialist outlets as well as online sources. My Spanish is not yet
Colomba round Four, lemon and white chocolate | The Fresh Loaf
This is my second bake of the Gallina Limoncello and white chocolate Colomba, by far the best of my four rounds of baking. I learned a lot during these bakes, all of which I will leverage going forward.This recipe from Luigi Gallina is nicely balanced, relatively easy to work with and is also the most delicious of the ones I've tried. It makes a cloud-like and moist crumb
Wakame and fermented tofu (Chao) loaf | The Fresh Loaf
Inspired by the Red Miso Furikake SD loaf by Benito and the Miso Light Rye Sourdough with Seaweed by txfarmer I tried the above Wakame and fermented tofu (Chao) 50% white spelt loaf.Very interesting and satisfying bake. The ingredients were as follows:190g white spelt flour25g strong wholemeal wheat flour (just to use it up)150 strong white wheat flour1/2tsp spelt malt20g 100%
Thinking about Easter.... | The Fresh Loaf
I need a treat. (those usually involve flour and yeast in my house) Deb Pearlman (Smitten Kitchen) posted a recipe for a cheater braided brioche with lemon curd and cream cheese (A la Danish) I'm tempted. But I don't do regular yeast...so will convert to starter - https://www.thefreshloaf.com/node/55004/brioche-orange-blossom-water minus orange blossom water this time. Can't
Forkish EIB Style Pain de Campagne. Finalized rendition. | The Fresh Loaf
Enjoy my finalized rendition of Ken Forkish's Pain de Campagne. Significant changes 1. Formula hydration was lowered a significant 7 percentage points. 2. Flour composition was changed to include slightly more, and different whole grains 3. The yield was increased to achieve four rustic hearth loaves at 480g ea. 4. One aggressive on the bench letter fold replaced the last
Shaggy biga vs. poolish | The Fresh Loaf
Finally managed to make two vaguely comparable loaves, one using a 'shaggy' SD biga and the other, in effect, a SD poolish (not dissimilar to the liquid levain I was using in pre-biga bakes, minus the small regular feeds).Both loaves were 30% wholegrain rye flour and 70% strong white wheat flour (total flour 400g). The biga loaf had 7.5% flaxseeds while the poolish loaf had
Onion Rye Deli Style Sourdough | The Fresh Loaf
My wife recently bought me a Traeger pellet smoker for my birthday and I decided to smoke a brisket for its maiden voyage. I needed a nice deli rye to make a killer smoked brisket sandwich and this bake didn’t disappoint!I wanted to try a interesting technique that I have not used in over 20 years to add more onion flavor to the dough. The idea is to chop up a small onion and
Malt taste testers: chocolate malt, caramel Munich and biscuit malt | The Fresh Loaf
A few years ago, Dan Ayo posted here about his experience with using chocolate malted barley from the brew shop in a bread. It made a big difference to the colour of the bread and the flavour of it too.Thinking the same, I made small taste testers using three different kinds of barley malt that I picked up from a craft brew supply store. malts.jpg The malts that were tried
Colomba round 3 - Luigi Gallina lemon and white chocolate | The Fresh Loaf
Good result with this recipe, which includes a tangzhong. I used lemon essence instead of the larger volume of limoncello, and this worked well. Shaping: I placed dough as one piece in the molds, rather than the traditional wings and body approach. I did this by laminating dough into a diamond shape and rolling it from left and right into the center. This created a batard-like
Sourdough Discard dog treats | The Fresh Loaf
OMG! These dog treats smell like Amazeballs!Hello, dog lovers! And sourdough bread people. Today I have some sourdough discard dog treats working. The formula I referenced is from Food 52 " Sourdough Discard dog treats"Enjoy the pictorial formula. I went off the reservation after bring the dough together. My process is listed with the photos. Stop back later, we will have
Functional and Flavor Attributes of Yecora Rojo and Rouge de Bordeaux | The Fresh Loaf
Last Christmas my wife bought me some wheat berries from Barton Springs Mill. Unfortunately, she started a major allergen elimination diet not long after that because we thought our newborn was sensitive to something she was eating. That turned out not to be the case, and we're all back to eating everything we want, so I was finally able to compare the two hard red wheats that
Colomba round 2 - Pear and Milk Chocolate | The Fresh Loaf
For my second round, I made the adjustments based on round 1, and used a different recipe to see the contrast. I developed the LM for about three days, but it was still very active from the series last week. I added some cocoa powder to the glaze, and baked on a stone in the regular static oven using convection for only the first few minutes. This time, recipe from Fabrizio
Forkish EIB pain de Champagne | The Fresh Loaf
The second time around. Much better than the last time. Hands-on laboratory practice exercise 03/14 - 03/16Area of improvementNo unsightly burnt crustOven springArea needs improvementScoring 80% hydration dough is a challenge even straight out of the refrigeratorCountry Bread EIB Style (Forkish) AKAPain de Champagne KA Bread flourHayden Einkorn Whole grain Wheat Hayden Gazal
Coconut Walnut 30% Whole Wheat Sourdough Sandwich Bread | The Fresh Loaf
I had a good handful of toasted sweetened shredded coconut leftover from a pie that I made a couple of weeks ago, so I decided to try adding it to a sandwich bread. I didn’t want the bread to taste too much like dessert so other than the sugar I used for the stiff sweet levain, there were no other sweeteners added to the dough. I did decide to add some olive oil to this dough
100% not the sweet spot | The Fresh Loaf
The 100% biga bake was not very successful. Got an OK loaf at the end, but was a little too heavy and chewy.Used 30% wholegrain rye and 70% strong white wheat. Used all 400g for the biga, with 40g of liquid SD starter and 180g of water. Added the remainder of the water to the biga after 24h.Biga smelt nice and looked developed correctly.Surprisingly, just mixing the extra
Colomba round 1 | The Fresh Loaf
Results of my first round of Colomba testing.I think that results were satisfactory, but I learned several things:1. Recipe: Colomba is not the same as panettone. I used my current panettone recipe, and the results were almost too soft and airy; Colomba is a long, flat cake, and so it needs a bit of structural integrity to be physically stable. Make sure your recipe isn't
What Are Consequences Of Using Buy Poe Currency? | The Fresh Loaf
Path of Exile - Best Atlas Passive Tree For CurrencyThe Atlas passive tree is one of the most powerful ways to boost your map progression early in a league. For a relatively modest investment, it can significantly accelerate your progress. Proper Atlas setup can maximize both mapping speed and valuable currency drops early in the league. It can also reliably scale throughout
Falafel bread | The Fresh Loaf
If you think about it, the spicing used in falafels (cumin & coriander, garlic, cardamom...) is like a recipe for a bread spice. The thing is though, how would you put a falafel into a bread. Home made falafel mixture, with freshly minced chickpeas, fava beans or lentils? Even better still why not use a box mix which has already been dehydrated and they've done part of the