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The Fresh Loaf
First Bake with the New Flour (Sperry Organic Bread Flour)

First Bake with the New Flour (Sperry Organic Bread Flour)

Thought I'd share some pictures of my first bake with the Sperry Organic Bread Flour I recently purchased. I bought a 50 lb. bag (for $37) so I was really hoping it made some good bread. I am really happy with how these loaves came out!

 (seriously, can someone tell me how to keep the pictures from rotating automatically? I really despise the photo uploading mechanism on this site) 

After a couple disappointing attempts at batards and baguettes, I thought I'd go back to my old faithful banneton/brotform (difference?). 

I have had the most success, thus far, with a recipe from a website called "The Perfect Loaf" by a guy named Maurizio.  These loaves were made using his "My Best Sourdough Recipe" and I couldn't be happier with how they turned out with this new flour. 

The only adjustments to his recipe I made were (obviously) the flours (I used the Sperry Organic Bread Flour and KA whole wheat in place of his recommendation), water temp (I just used room temp, not 90 F), and final bake temperature. I baked in a cast iron dutch oven, lid on for 20 mins at 475 F, then lid off for another 25 mins. Probably very minimal effect.

 

Anybody else used this flour? Opinions? 

Anybody else familiar with Maurizio's site "The Perfect Loaf?" Is there another recipe of his I should try?

I appreciate your thoughts/advice! 

Best, 
Mike

 



Sifitng, milling, hard bits ect

Sifitng, milling, hard bits ect

i have a Nutribullet which i am using for me sourdough starter milling. i  also have a blendtec but havent tried it yet, i think it needs an attachment.  i am planning to make wheatberry, speltberry and some rye breads. ialso want to try french type all purpose flour but i think this is more expensive than buying berries and there is no way to make it?  

so i think i need to sift out the hard bits and use that for starter and the rest for bread flour. what do i need? is it a huge powerdy mess?  how long does it take?    if i sift out the hard bits can they be saved before using them? i guess i can start a new starter by feeding the other grains to some exsisting  rye starter and just feed it somehow?

 

thank you



For a change of pace:

For a change of pace:

French rye from the Auvergne/Pain Seigle d'Auvergne. http://wp.me/p7arG7-8l



New Video and Post at Breadwerx

New Video and Post at Breadwerx

Hey folks, just thought I'd let you all know that I've put up a new video and blog post. This one features a Tartine style loaf made with a fairly wet dough and a third wholegrain flour. Nothing too fancy, but should be interesting for those who like playing around with higher hydration doughs. I'll go ahead and embed the video here so you don't have to leave TFL to watch it, but here's a link to the actual post for anyone that's interested in reading the more detailed article that accompanies it. I hope you all check it out! Cheers!

Trevor






Corn Bread

Corn Bread

I've just made some great nann breads, now I want to try corn bread and have looked at the The Fresh Loaf recipe.

I'm missing something I'm sure but what is 1/4 sugar and 1/3 veg. oil?  1/4 what?  Lb. oz. gm. pint?

Please help a dud!

dud-dud



Big batch of Rye Sourdough

Big batch of Rye Sourdough

Happy today - I baked my biggest single batch for the pre-order customers, and everything actually worked out! It was 13 loaves of Rye Sourdough using Peter Reinhart's recipe from Crust and Crumb (with a few minor modifications). Over 10 kg of sticky rye dough and Max (the 30 quart Univex mixer) handled it without a whimper or a wobble, even at almost speed 2 for six minutes. The dough was strong and elastic and I was SO glad I didn't have to mix all that by hand. I hate dealing with dough that has a high rye flour content; it's so sticky!

This recipe also has a very high percentage of pre-fermented dough. First stage is a rye sponge using only rye flour, water and starter, then bread flour is added after the first stage is bubbly to form a firm starter. This ferments in turn and is then retarded in the fridge overnight. Next day I mixed the dough, let it sit for around 3 hours in the cooler basement (we're having a little heat wave here on the West coast) then shaped it, put it in baskets and bannetons, then into plastic bags to sit again at basement temperature for another 2.5 to 3 hours. Into the fridge for the night.

Next morning (today) I heated the oven with granite stones to 475F, popped the loaves onto peels, scored then into the oven. Five minutes at 475F (with steam), then down to 450F for another 30 minutes. The loaves had an internal temperature of around 210F when finished. I even managed to bake one loaf just for us, so I'll post a crumb photo maybe tomorrow when I slice into it. But so far, very happy with every stage of this one!

I had to use nearly every basket and banneton I own for this big batch! This is the dough after spending the night in the fridge.

Beautiful dough - flecks of nigella and caraway seeds

Loaded on the peels, ready to go in the oven.

Scored and ready!

Part of the first batch, cooling. I can only just fit six of these round loaves on the stones at one time. If I baked them in the iron pots I could have done eight at once but would still have had to do two bakings. I like this bread better on the stones (not sure why).

Here's one of the basket-risen loaves. The one at the top of the post was proofed in a banneton. I like the shape of the banneton loaf better and, of course, the flour markings from the canes makes it look nice too.

Stay tuned for crumb shots! Wish I could post aroma... :)

 



Am I missing something?

Am I missing something?

I have recently moved to a semi-tropical climate USA-Florida)  and now I understand the concept of an outdoor oven to reduce adding to the heat load inside the house. What I am puzzled about is a lack of availability of a "real" countertop oven for baking at a consumer level that I can use in a garage area-a "summer kitchen", if you will. There are plenty of cheap toaster-type ovens (even convection) but they are so small and poorly heated and insulated they just don't do.(I don't know how you do it, Mini0ven) On the other end of the spectrum are the restaurant-grade countertop ovens that cost in the thousands. Am I missing the medium ground?

I have googled extensively but I must be missing something. I really enjoy baking and do not want to give it up or have to jump through so many hoops by trying to time baking for 6-8AM-the cooler part of the day.

 

Ideal :

USA electrical-standard plug? (I know electric stoves use 240v but will a countertop oven require that much?)

Accommodate 1-2 loaves of tinned bread in height, a bundt cake pan, 9x13 pan or a small roast without burning the top or bottom because of the close proximity of the elements.

Self contained box & controls (meant to be freestanding).

Consumer priced (under $500)

 

Ideas?

 

 



Vidalia Onion Pie

Vidalia Onion Pie



20160430 Millet Porridge Bread

20160430 Millet Porridge Bread

 Hey, Stu, here you go...

 

 



H.E.B. GRAIN GANG BREAD

H.E.B. GRAIN GANG BREAD

Hello! I'm a newbie here! One of my very favorite breads is baked in-store at H.E.B., a Texas grocery store chain. It's called Grain Gang bread and is a very light multigrain bread. Has anyone ever tried it, and if so, how would one go about making it in a bread machine? Most multigrain breads are really dense, but this one is not and I would really like to be able to make it at home, or at least approximate it!

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