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Durum Spelt Feta Sourdough | The Fresh Loaf
The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.I added some feta to the levain build to give it a little extra feta flavor.The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.
Haferflocken Brötchen | The Fresh Loaf
Dietmar Kappl of homebaking.at has recently written his first book entitled "Baking next level mit Roggen". Unfortunately it's only available in German and in printed format. Of course, no sensible baker publishes ebooks these days because they will be instantly pirated.Haferflocken brötchen is one of the recipes in the book. I'm not going to publish it here to respect copyright, but if you go on the book publisher's website there is a small sample from the book with a few recipes - this is one of them.
50% Whole grain Country Miche | The Fresh Loaf
TotalsFlour - 1436High gluten bread flour 14% - 690g - 50%Whole Rye - 470g - 33%Whole Wheat - 248g - 17%Water - 1084g - 75%Salt 36 g - 2.5%Barley malt syrup - 40 g - 2.8/%Rye sour Whole Rye - 282gWater - 226gMother @ 100% - 56 gFinal DoughBread flour 690gWhole wheat flour - 248gWhole Rye flour - 188Water - 830gBarley malt syrup - 40 gSalt - 36 g
Masa Hariña-Rye Loaf With Masa Hariña Starter | The Fresh Loaf
I created a new starter using masa hariña in four days. This loaf is the first bake using it.I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.
Sourdough Seeded Loaf Pan Bread | The Fresh Loaf
I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.
Milk Rye from The Rye Baker | The Fresh Loaf
We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread. After a bit of consideration, I opened The Rye Baker and began thumbing through it. Several breads looked appealing and I eventually selected the Milk Rye. It’s one that I haven’t made previously. The bread is about 60:40 rye:wheat (medium rye flour and bread flour). My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.
I’m such a flake! | The Fresh Loaf
We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00 from an online Italian market. I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough.
Greek Tsoureki | The Fresh Loaf
I started a new LM and it was time to test it with a greek tsoureki. A bit too late for Easter, on the other hand after Easter is before Easter ;)Recipe based on Blondy by #brotokoll: https://brotokoll.com/recipe-archiv/blondy-easter-sourdough-challah-with-pasta-madre/?lang=enJust added the greek spices for tsoureki, adjusted the hydration and of course used another flour. Dough after mixing:
Viennoiserie trial #5: 'Nastar' and 'lapis legit' bicolor croissants (pineapple 3 ways, sweet potato dough, and lapis-legit spice mix) | The Fresh Loaf
These ones were inspired by two Indonesian bakes, nastar and lapis legit. Nastar is pineapple tarts, from Dutch 'ananas taart'. It's our holiday cookies, enjoyed during Islamic holiday season and also christmas. As for lapis legit, it is Dutch-Indonesian version of baumkuchen. It's basically yolk-only pound cake with distinct spice mix, baked layer by layer using upper burner. Lapis legit is usually enjoyed during Chinese New Year (I'm not sure why. Everything about Indonesian cuisine is confusing lol).
Daily Rambling #2 | The Fresh Loaf
I tried the quick fermentation method of 4 hours and a long proof and it did not bode well. I am convinced that my usual method is what needs to be used. Tried and true, and there is no swaying me. Being my apartment runs cooler and even if i start my dough relatively warm, the dough temp falls to quickly and there's not way to regulate it. I've done the oven light method and tried turning the oven on and off to warm the dough, but I've come to realize that just like with all things, a little extra time and a longer ferment is just a better way to go.
Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany) | The Fresh Loaf
Today's bake: Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: Error in the book - no flax seeds in baker's percentages sectionFrom - (1) loaf @ TDW:2065gr Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM'To - (2) loaves @ TDW:3855gr Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM Substitutions: Honey for Syrup
Pulled pork & red onion pizza | The Fresh Loaf
The crust is from Chef Tuan's thin crispy recipe (it's ok, but I won't make it again). I made a 50/50 mix of tomato sauce and Franklin's Spicy BBQ sauce, then added red onions, cheese and pulled pork. Cooked in a Chefman, lower deck at 750F, upper at 550F, seven minutes, followed by a power cycle then the Neapolitan preset (800 degrees on both) to kick the top burner on until done (60-90 seconds for me). This is a heavy topping load, I didn't even consider launching it from a peel. After 4 minutes, I removed the tray, rotated the pie 180 degrees, and finished directectly on the stone.
Baguette Francese con LM | The Fresh Loaf
MW Baguette recipe - Yields 3 full size (60cm) baguettes scaled at 330-340g each. Target baked weight 250g.Note that I didn't roll to 60cm but 40cm as I don't have a wide oven. Achieving those dimensions and weight can be tricky in a domestic setting especially with sourdough.French baguette specs.: ~250 grams of which ~200g is flour, 60cm length.
How can a Cusinart CBK be reset to change recipe? | The Fresh Loaf
I’ve made an error by setting the CBK to the wrong recipe. The “fail safe” feature prevents power failures from losing settings by holding the current for at least 15 minutes. BUT - if you need to change the current recipe it is very difficult to change.Is there any way to “reset” the machine so a new recipe can be entered?
Daily Rambling | The Fresh Loaf
I guess I can use this space as somewhat of a daily journal and blog my current thoughts are ideas. I recently started selling my sourdough after multiple people have requested to buy my bread. It's nice to hear people enjoy what you're making, but doing it for fun and trying to make money from it are two different animals. Messing up when you're having fun, that's easy, scrap it and start over again. When you're selling bread for money, there is less room for error and, in my opinion, more focus and making sure everything is perfect.
Mess it up #4: Singaporean roti prata (roti canai) | The Fresh Loaf
In Singapore roti prata is sold at just about every food centre, very cheaply available at about $1 a piece. I've loved these ever since I was a kid and it's something I have missed a lot since moving away.Conceptually they are easy to make. White flour is mixed with salt and water, rested, then stretched somewhat acrobatically, oiled with ghee, folded into an envelope (or twisted and spiralled) and fried on a hot pan with more ghee.
Russian 100% Rye Cakes (Korzhiki) | The Fresh Loaf
These rye cakes use rye starter discard and are taken right from this page:https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.
Sourdough crumpets | The Fresh Loaf
Now that my starter is growing well again, I need to use up my discard! I have a fair bit of white flour discard still and now I have a whole wheat starter too. I’ve never had crumpets but followed the KAF sourdough discard recipe https://www.kingarthurbaking.com/recipes/sourdough-crumpets-recipe They turned out pretty well, some with 50/50 whole wheat/white flour discard and some just white flour. I preferred the flavor of the whole wheat, but they were all quite tasty with plenty of butter.
Corn-Rice Gluten-Free Loaf | The Fresh Loaf
In the last few months we have had several threads on rice flour gluten free loaves. Some seemed more successful than others, and some seemed to be a little quirky as to how well they would bake up without collapsing. There was also a GF thread the other day, which produced a loaf that looked like bread but used psyllium and xantham gum. I don't need to eat gluten-free but I got curious. I didn't want to include either psyllium nor typical gums that are often used for GF products so I needed some other approach.
It’s picnic season…or is it? | The Fresh Loaf
For the last few weeks, Winter seemed to be finally giving up it’s hold on the Northern California foothills of the Sierra Nevada, so we planned a picnic to kick off the next 4 months of picnics. Of course it rained all day and kept to mid-forties temperatures, so we migrated indoors, but the conversation, salads, wine and blackberry pie were still enjoyed by all.
My Gluten Free Sourdough Bread for Every Occasion | The Fresh Loaf
As a person with food sensitivity I am very considerate to those like me. But I am aware that everyone can differ in which foods he/she can tolerate. In that respect there is not one GF bread working for all. Some people cannot tolerate oats, there is a group of people sensitive to rice. Millet, for most being a very beneficial food, can be not very useful for those with thyroid problems. Some cannot tolerate certain starches. The main binding agents: psyllium and xantan gum both can cause reactions.
Cumin Rye - Chleb Sandomierski (Poland) | The Fresh Loaf
Today's bake: Cumin Rye - Chleb Sandomierski (Poland)Source: The Rye Baker by Stanley GinsbergNotes: Increase hydration from 79.84% to 83.4%Substitutions: Fresh milled rye @65% extraction for white rye flour.Discussion: They say you learn more from your failures than from your successes...
Viennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze | The Fresh Loaf
This is my take on the American classic ham and cheese croissants. I used cheddar and dendeng (Indonesian style beef jerky) as filling. For the colored dough, I used a mixture of paprika, cayenne, and onion powder. As for the glaze, I pan fried shallot, garlic, keffir lime leaves, and Indonesian bay leaves, then to the pan I added palm sugar, water, pepper, salt, and fish sauce. The mixture was reduced until syrupy.Dendeng is made by sun-drying tender, low fat cuts, which are marinated before with garlic, galangal, corriander seeds, tamarind, palm sugar, and salt.
How am I doing? | The Fresh Loaf
I’ve been working as a bread baker in the USA and our training (at my bakery at least) is a little lax. Im self taught for the most part but this is my attempt at a sourdough boule. How did I do? I wasn’t able to cut it and take a pic unfortunately. I’m hoping to go to Europe eventually to work with more traditional breads
Whole Wheat Sourdough attempt #1 | The Fresh Loaf
Finally had a few days off to try a 100% whole wheat sourdough. I had sadly neglected my Jane Dough, so used the method recommended on the Bread Code channel, 1:5:5 ratios for 3 days with fresh milled Bronze Chief. In the meantime I made a mini loaf of yeasted potato bread from Laurel’s, and used some of my discard in the KA recipe for whole wheat sourdough which includes yeast. I also substituted 25% of the flour in the KA recipe with old breadcrumbs. Did not notice much difference in texture in the finished product but they were definitely palpable when kneading.
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.
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.