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Thank you for all the mentions! | The Fresh Loaf
Hi there,I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.So curiously, I decided to poke around.This seems like a really great place! There aren't too many online community forums that exist anymore.Anyway, I just wanted to stop by and say thank you.Maybe I might post some special discounts or sales in the future!Till next time 👋
Unexplained sourdough starter failure | The Fresh Loaf
After a few years of success creating and maintaing starters they are suddenly failing. Mixed 50g slightly warmed water with 50g KA AP flour . Added the.same on second day and always started growing on third day .Suddenly this has proven unsuccessful . I’ll get a quick reaction third day but afterwards nothing .Can't imagine what is going wrong on several attempts .Any help much appreciated!Mike
100% sprouted whole wheat & spelt sourdough | The Fresh Loaf
My first attempt at sourdough sprouted wheat. The loaf is approximately 50% sprouted hard red winter wheat, 50% sprouted spelt flour, freshly ground grains purchased from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF instant yeast (maybe a 16th of a tsp). Dough hydration was approximately 71%. With all whole wheat I would have used more water, but having baked many spelt loaves I knew I would need to keep the hydration level on the lower side..
Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany) | The Fresh Loaf
Today's bake: Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)Source: The Rye Baker by Stanley GinsbergNotes: From TDW: 1862gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM To TDW: 3259gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM Substitutions:
ryes on the prize? | The Fresh Loaf
So, as some here may remember, I have had a variety of inconsistencies with my rye starter and my rye breads over the past year or so ... and, among the thoughts that the kind people on this site suggested was that I change up my routine and try some different rye flours. Though I'm not generally good at taking advice, I decided to have some fun with this. So I lined up 3 ryes:
Grandma Pizza | The Fresh Loaf
I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum.
Flax Seeds Experiments | The Fresh Loaf
A variation of my last flax seed recipe (https://www.thefreshloaf.com/node/76368/flaxseed-sourdough-bread). 20% LM instead of whole rye sourdough, increased the amount of flaxseeds by 1%-2% (beaker percentage), increased the overall hydration by 10% (baker percentage).
Viennoiserie trial #6: "Jay's citrusy carnival" (pandan bicolor pain Suisse ribbons, lemon, keffir lime leaves, lime-basil leaves, lemongrass, turmeric) | The Fresh Loaf
Well hello, bee-cheese!!! Welcome to this season's finale of my viennoiserie trials!🔥🔥Oh my god. This was the most labor intensive viennoiserie makeup I've ever done. The lamination and make up were 5 hours process, and I rolled once every 20 minutes! hahah! Worth it!This time I didn't take inspiration from traditional bakes or dishes. I just wanted to showcase local herbs and spice. Funny thing, if not for English translations, I will never associate lemongrass and lime-basil with lemon lol.
Buttermilk Bulgur Loaf | The Fresh Loaf
Not exactly sure why, possibly Benny’s latest poppy seed eye popper or possibly Passi(io)nate Tom’s explorations, but I got inspired to revive an old family favorite that’s gone missing since I dove into baking with sourdough. For most of our boys’ childhood, my darling wife made bread 2-3 times a week. Her quest to increase whole grain consumption eventually yielded an awfully good loaf starring whole wheat flour, bulgur wheat (wheat berries just wouldn’t cooperate), wheat bran, raisins, rolled oats and nuts.
Viennoiserie trial #6: Jay's citrusy carnival (bicolor pain Suisse ribbons, lemon, keffir lime leaves, lime-basil leaves, lemongrass, turmeric) | The Fresh Loaf
Well hello, bee-cheese!!! Welcome to this season's finale of my viennoiserie trial!🔥🔥Oh my god. This was the most labor intensive viennoiserie makeup I've ever done. The lamination and make up were 5 hours process, and I rolled once every 20 minutes! hahah! Worth it!This time I didn't take inspiration from traditional bakes or dishes. I just wanted to showcase local herbs and spice. Funny thing, if not for English translations, I will never associate lemongrass and lime-basil with lemon lol.
Durum Whole Wheat Blue Corn Egg Sourdough | The Fresh Loaf
Well, there’s nothing like taking your dough out of the proofer to do a S&F and then forgetting to put it back in to proof!!Thanks to my senior moment and the need to go to bed, I put the dough in the fridge overnight to finish bulk. Naturally, it went from a targeted 50% rise to around 90%.The dough was definitely over-proofed, but after shaping and refrigerating for around 10 hours before baking, it still came out pretty good. I used whole eggs in this one purposely so the crumb was a little drier than with just egg yolks as intended.
EINKORN BROT + | The Fresh Loaf
Today's bake: EINKORN BROT +Source: Created by the Bialys and Farmers Market Breads Class - BBGANotes: From TDW:800gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM To TDW:2987gr - 2 Pans Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM & 1 Pan Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM Substitutions:
Flaxseed Sourdough Bread | The Fresh Loaf
It was more or less a "freestyle" recipe, a spontaneous decision to bake with flaxseeds.80% white flour5% spelt flour15% whole wheat flour25% whole rye sourdough100% hydration15% flaxseeds (soaked in the water the night before)The flaxseeds are pretty "thirsty", the dough felt more like 70%-75% hydration
Big and Bubbly Focaccia | The Fresh Loaf
Today's bake: Big and Bubbly FocacciaSource: https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipeNotes: I ground 5 g of dried rosemary that was included in the dough and added some fresh rosemary sprigs to top.I resized the dough for 2 larger pans: From TDW:705gr Pan Size: 9x9x2 In / 22.86x22.86x5.08 CM
Positives and Negatives! | The Fresh Loaf
Well I’m impressed that it’s not a disaster and I learned a LOT along the way. Never change too many things with a bake at once. CHECK! ( ignored)Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored) Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!
Enriched true-sourdough trial #1: 'roti gambang' 50% hydration brioche (cinnamon, dried bananas, palm sugar) | The Fresh Loaf
This is my very first true sourdough enriched bread ever HAHAHAHA (can't you tell how ecstatic I am? Oh, and not counting my potato loaves). It was a lot of trials and errors with my starter and fermentation schedule. Oh boy, glad I'm finally here.Cariah Marey has settled on satisfactory ratio. She is 1:1:1:1 bran:skim-milk-powder:water:butter at the moment. Skim milk lends lactose to increase osmotic pressure, while butter is there as ankle weight. She had little tolerance toward butter. Putting butter in the starter allows her to adapt over time, and she already has.
Recreating txfarmer's Pain-de-mie (Sort Of) | The Fresh Loaf
Recently there was a TFL thread that linked back to txfarmer's post from long ago in pain-de-mie, or slightly enriched soft shreadable sandwich loaves. Here's the link:https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
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.
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
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.
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.
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.
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.
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.