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Macedonian spinach pie | The Fresh Loaf
I first had these spinach pies (or pita, as it's called there) when hiking near Ljuboten a couple of years back. A very old lady invited us to her hut for a pita made with nettles and cheese. That was the best pie I've ever eaten. Since then, I've tried to replicate it at home with spinach (no success with Belgian nettles - tasted very grassy).The pie uses a dough that is just
Triple Sesame Spelt Honey Sourdough Loaf | The Fresh Loaf
My starter was fed only once after returning from our trip to Florida when I made the levain for this bread. As a result the fermentation was much slower than usual. However, this bread baked up just fine. This dough was enriched with the addition of some wildflower honey and toasted sesame oil. I added both black and golden toasted sesame seeds, thus the triple sesame seeds.
Pumpkinseed Rye Kurbiskernbrot (Germany) | The Fresh Loaf
Today's bake: Pumpkinseed Rye Kurbiskernbrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: Increased dough to make 3 loaves @ 721gr each.Substitutions: NoneDiscussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a soaker, a sponge, and main dough. It has a nice mild-sour taste and Stanley describes it best "A
A Tip for Home Panettone/Colomba Bakers | The Fresh Loaf
Panettone season is starting up again --- exciting, huh? I know some people bake it year-round, but I think my last one this year was last January and one colomba in the spring. It's a multi-day project, so for me, I need to be able to shoehorn it into my schedule and this year that didn't happen. But this week that finally changed and I tried something new that worked so well
Smoked Salmon, Dill Sour Cream and Cucumber Dutch Baby | The Fresh Loaf
I’ve seen these Dutch Babies before but never had one let alone made one. Most of the ones I have seen are sweet, I decided to make this savory one for us tonight for dinner. It was quite easy and delicious. It is sort of like a pancake but made more like a Yorkshire pudding in a way. IMG_3814.jpeg I do not recall where I found this recipe unfortunately. But here it is.SERVES
Thinking about open crumb | The Fresh Loaf
Every now and then I go after open lacy crumb in my breads. Now, I'll be first to admit that I love my bagels, flat-breads, whole-wheat and all rye breads too! So, a lot of the time I'm not interested in open crumb at all. But, the first time I made a sourdough bread that had a dark, almost-burnt crust, and a light interior that was like a "web of crumb" held up by the crust,
Bigabiga Bread | The Fresh Loaf
Not a misprint, but I thought why not use two bigas? One yeasted for loft, one SD for flavour. Both in the same tub, to save space and washing up. So that's how it went! Both bigas made in the kenwood with K beater. I refreshed my SD starter prior to use at 100% to make mxing it into the biga easier.Overall dough hydration was 69%. Biga 1FYBiga build300 Pizzuti 0 W300 3 fy 150
Hamelman's Five Grain Levain | The Fresh Loaf
I'm beginning to wonder whether I bake better when the weather is cool. This is the second bake in a row to turn out very well.The bread is based on a salted rye levain that matures overnight. It also has a hot soaker that consists of cracked rye, flax seeds, sunflower seeds, and oats. For this bake, I subbed bulgur wheat for the cracked rye since I have more on hand than I
The Future of Artificial Intelligence in Business Operations | The Fresh Loaf
Artificial Intelligence (AI) is no longer just a buzzword—it’s becoming integral to business operations. From automating routine tasks to offering deep insights into customer behavior, AI is transforming the way companies operate across industries. But what does the future hold for AI in business? Let’s explore how AI is shaping key areas of business operations and what lies
Bachelor's party bake II | The Fresh Loaf
It might seem somewhat incredulous that there would be yet another bachelor party bake within two weeks of the previous one, but yes - seems many men in our circle are getting married. This was a somewhat small party of 5 men, so I produced but 2 durum semolina matera-type loaves and 2 five-grain five seed/nut loaves. These went down very well, with the semolinas being the
A new standard sourdough recipe | The Fresh Loaf
I've had more than my fair share of experimental failures lately! This is the curse of being an experimental baker. My failures of late have included, amongst others and going through my baking notes, a 90% biga with raisin yeast water that took too long to rise, a sourdough made with a cool and stiff preferment, and a sourdough made at warm temperatures with a very very low
The bachelor's party bake | The Fresh Loaf
This was hectic. Baked 12 loaves (2 of each type) and 3.5kg of granola for the bachelor's party that the husband was organizing. Prepped the levains all in the morning before I left for work (cycled to the train station in record time), and started mixing dough the moment I was home at 8 pm. Was done baking 10 loaves at 3:30 am, and then had to bake the oat loaves at 8 am as
Harvest Grain Soaker Sourdough | The Fresh Loaf
OctI adapted this from my porridge bread formula but used a small % of starter and soaked the grains overnight instead of cooking them as a porridge. I used fresh milled and sifted Butler’s Gold WW and Danko Rye with some KAF bread flour.The Harvest Grain mix from KAF consists of Whole Oat Groats, Rye Flakes, Wheat Flakes, Sunflower Seeds, Sesame Seeds, Flaxseed, Poppy Seeds,
Purple Sweet Potato Cranberry Sourdough | The Fresh Loaf
OctIt almost feels like fall here on Long Island if you don’t count the 70 F-degree days we had this week. Well, anyway, here is a nice pre-Thanksgiving type of bread made with roasted purple sweet potatoes and cranberries along with fresh milled whole wheat, spelt, and KAF bread flour.The sweet potatoes add quite a bit of moisture so the overall hydration came in around 83%.
Whole Wheat Oatmeal Sourdough Hokkaido Milk Bread | The Fresh Loaf
We will be visiting friends tomorrow, and I wanted to bring a loaf of bread. We also ran out of bread, don’t know how that happens 😂, so decided to bake two loaves. I rarely bake more than one loaf. Since one of my Pullman pans is in Fort Lauderdale, I prepared the dough and after bulk fermentation divided it, shaped the one loaf, and cold retarded the other dough overnight to
it;s almost 3 years since Lucy Passed on 11/11/2021 | The Fresh Loaf
Checked in to get a recipe check on Lucy's orange, cranberry chocolate chip, raisin, pecan cinnamon rolls. Couldn't remember the hydration. They are rising. Made half of them plain when the Judy said she preferred her rolls, and men, plain. Will post some pictures tomorrow about tje y=the last 3 years, Just got my 6 month checkup on my new hip. Nic to walk without a limo for
Hamelman's Whole Wheat Multigrain Bread | The Fresh Loaf
The formula for this bread is from the second edition of Hamelman's Bread. It's a 50/50 white/whole wheat bread with a multigrain soaker. It is leavened with both a sourdough levain and a yeast kicker in the final dough. The multigrain soaker composition is entirely up to the baker. In this version, I used flaxseed meal, whole millet, and a blend that includes sunflower seeds
Kernza for the win | The Fresh Loaf
I figured out how to downsize an image. Used my flaked Kernza for my usual porridge bread. It just keeps getting better and better! Amazing tender open crumb. I took advantage of the information others posted to get more flavor out of the porridge step and just poured boiling water on the flaked grain and didn’t cook further. Worked perfectly.I use different flour combinations
60% PFF rye with walnuts and cranberries | The Fresh Loaf
Loaf is exceptionally tasty. Really deep flavour with very little sourness, excellent complex crust. Smoky, earthy and smooth. Definitely my best rye bread so far.I wanted to try making a 60% rye (whole and medium 50/50) that was flavourful, not too sour, and had most of the rye in the pre-ferment so that the grains were more broken down (for flavour, but also digestibility),
Red Leicester Cheese Sourdough Milk Rolls | The Fresh Loaf
I haven’t baked in quite a while with the traveling that we have recently been doing. I was tasked with bringing rolls for our family dinner at my sister’s new place up in the Muskokas and this was going to be our first visit since she and her husband moved there. Everyone is a fan of milk rolls but I wanted to make them slightly different than I have for dinners past so added
Sunflower Crusted 100% Whole Wheat Sourdough Hokkaido Milk Bread | The Fresh Loaf
We were out of bread again since we’ve been away so much and I haven’t had the time to bake as much as I like to. I also didn’t have much time to plan and do something different. When I realized that I hadn’t done a 100% whole wheat bread in a while I pulled out my tried and true 100% WW SD Hokkaido Milk bread formula which is now onto a 4.0 version. I have to say that this is
Pain de tradition au levain | The Fresh Loaf
A few months ago I was given some French flour by my sister after her holiday in Brittany. So it was time to have another try at "proper" French pain au levain.I've tried to make a good pain au levain with proper French flour a few times before, but never had much success, often ending up with a dry, lifeless crumb. The last time I tried, I used the Prof Calvel's recipe from
50% Emmer | The Fresh Loaf
Over the past couple of years I have searched for an emmer recipe that I liked. This bread will be my go-to for emmer.The evening before, I mixed the levain, which consisted of 30 g of starter, 80 g of emmer flour, 80 g of bread flour, and 180 g of water. That sat covered at room temperature for slightly over twelve hours, during which time it expanded and became bubbly.The
Einkorn malt poppy seed loaf | The Fresh Loaf
I was pleasantly surprised by this loaf. This is a 40% whole einkorn loaf, hydration 70%, with some barley malt syrup mixed in and poppy seeds on the crust. All the einkorn is in the overnight levain. The high PFF makes this a fast bread to bake on the same day as mixing - I mixed it at 8:30 am, baked it at 12:30, and (don't frown) ate it at 2 pm with carrot lentil soup.I
Matera-inspired 100% durum wheat loaves | The Fresh Loaf
A friend recently asked if I could try making some semolina loaves. He missed them after his vacation in Italy and sent me references to the Matera bread.After reading a couple of posts here, I ventured on my first loaf.First loaf - Complete failureI started off with what seemed to be a standard recipe. 500g semola rimacinata, 100g 70% hydration starter, 350g water, 1.5%
Oct 9 | The Fresh Loaf
Invisible Cities: This ruled. Instantly a classic for me. So much there. Other than saying it's at least in someway about psychogeography, I'm not sure I can really say anything more.Today's Bread: PDLarry's custard bun. Elements are there, but it needs another try, too much bursting and I definitely overproofed and underbaked them. The custard was delicious however.Thinking
Yogurt rye from The Rye Baker | The Fresh Loaf
I was jonesing for some rye bread and wanted it sooner rather than later, which ruled out taking time to refresh my starter and build a levain. In leafing through The Rye Baker, I came across a Yogurt Rye bread that was leavened with yeast and thought "That looks interesting." It's also a bread that I haven't made previously. So I made it.The basic template is a 50/50 mix of
Oct 7. | The Fresh Loaf
Touki Bouki: Varying from horrifying, beautiful, confusing, funny, and back to beautiful, this demands a rewatch, very powerful images Nazi Literature in the Americas: Bolano sets up a perfect ending to the novel. The final chapter is a gut punch so unexpected and shocking that it recontextualises the rest of the book; no longer are the frightful entries merely abstract and
Quark Bread | The Fresh Loaf
A while back I had made this Hamelman "Farmer's Bread" with yogurt, per his directions, and found it boring. But after a friend dropped off some home-made Quark cheese this week, I decided to give it another go since he mentioned he was recreating a quark bread from his days in germany. And it's really good! A nice pain-au-levain type taste in only 4 hours start to
50% oat loaf | The Fresh Loaf
This is a follow-up to Precaud's interesting post on enhancing oatiness. And my, what a journey. I love my oats, and have lots of experience making them for granola, incorporating a portion into my bread and so forth, but at a high percentage, oats do very funny things. So I made three oat breads this weekend, all with the same ratios of 5:4:1 for oat: white bread flour: red
Bread party, spelt loaves and a dino cake | The Fresh Loaf
I had a bread party in the office a few days ago and brought three breads: Bread party.jpeg The 60% spelt-emmer was the unanimous winner, which struck me by surprise. It was flavourful, complex, but I had assumed a little "heavy" for people who were not so much into wholegrain. The bread was based on the 30/30 levain/autolyse method I used for the spelt bread experiment
Abel's 90% biga with instant yeast and 15 hours at cool temp | The Fresh Loaf
With all of the discussion around biga on thefreshloaf lately, I thought I'd owe it to myself to faithfully make Abel's 90% biga bread which has become one of those famous recipes here. This time I tried to make it exactly as per the recipe. In the last month I've tried Rene's idea of a 50% biga with sourdough, and I've also tried a similar idea of a long 24 hour fermented
Sourdough Bread with Spelt and T85 Flours | The Fresh Loaf
Sourdough Bread with Spelt and T85 FloursDavid M. SnyderSeptember, 2024While I am very happy with the multigrain sourdough bread I have been making in recent years, I am still interested in trying new flour mixes. In this instance, I have been wanting to use some Central Milling T85 flour I ordered, prompted by Maurizio Leo’s fondness for this flour and inspired by his
Decadent loaf | The Fresh Loaf
I'm making three loaves for the office bread party next week, and in addition to the 40% rye and 60% spelt, I thought I will bring this...decadent loaf.This really is not a super rich or high-caloric loaf - no, not anything like that, but it is very soft, moist, deeply nutty, and its sweet notes perfectly balanced by a very gentle tang in the aftertaste. There's nothing like a
High rye levain loaves | The Fresh Loaf
This is a follow-up bake to my 90% hydration ciabatta minis using different levain proportions. From that experiment I became more confident of using up to 50% rye levain in my dough, so I decided to apply it to this bake.The goal is an everyday family loaf that has 1) good flavour; 2) extremely subdued sour tang; 3) is not too dense; 4) does not require much mixing; and 5)
(Non-) Soda Infinity Bread | The Fresh Loaf
During the Infinity Bread Community Bake, I created an Infinity Soda Bread. See it at https://www.thefreshloaf.com/comment/529736#comment-529736Today's bake is nearly the same recipe except I leavened it with sourdough starter instead of baking soda.This CB called for 1/3 of the flour to be white, 1/3 some version of whole wheat, and the remaining 1/3 to be any combination of
Multi-grain Roasted Potato Sour Cream Sourdough | The Fresh Loaf
In honor of my 16 Year old Mookie! This one was made with high extraction freshly milled whole wheat, spelt and rye with a little bread flour mixed in.The crumb was nice and open and it tastes amazing.I like using the whole potato skin and all and just chop them up in my mini food processor. It makes for a soft crumb and the bread will stay fresher longer.I’ve been lowering
Buckwheat Rieska | The Fresh Loaf
I made a batch of rieska (Finnish flatbread) this week using the recipe on KAB's website. I made it once before using the optional barley flour instead of rye flour; it was delicious. Most recipes from Finnish websites seem to use barley instead of rye.I had purchased barley, rye, and buckwheat from a Serbian grocer. The bags do have English on them but the large type is in
Canelés | The Fresh Loaf
These little things are very good. I first had them in a fancy restaurant in Antwerp after multiple courses of little plates. Didn't care much for the plates, the bread was lacklustre, the dessert nothing to write home about, but the canele that came with the coffee, damn that was good.Since then I've been trying to make them that good. Crunchy and caramelized on the outside,
90% hydration ciabatta experiment with rye, spelt and white levains | The Fresh Loaf
Just wanted to share a fun experiment I did yesterday. Made three different levains overnight from my white-rye sourdough starter. All levains were 1:5:4 (starter, flour, water), but I changed the added flour for each levain: one had white AP, one had spelt, one had rye. In the morning, the white and rye had tripled, but the spelt only doubled (this surpised me). I proceeded