The Fresh Loaf
Multi-Grain Levain (bread)
Multi-Grain Levain (bread)
Submitted by CeciC on February 1, 2015 - 6:52am.
Haven't been posting for quite sometime, due to some technical problem with my computer which doesn't display pages properly. Hopefully it gets better with Firefox.
After reading David post on mixed seeded loaf, I decided to go back to BREAD and bake along. This week I have baked multigrain levain. I have followed the formula to the spot apart from hydration, I up it to 80%+ as the dough felt a little dry when I mixed it. For soaker, I used barley flakes, wheat flakes, oat flakes, flaxseeds, sesame seeds and corn meal.
The crumb is not as open as I would have hoped, but considered it has 20% soaker and 50% wholewheat i guess its not too bad after all. Gonna have it for lunch tomorrow with avocado and tomato. I bet it will make a fantastic sandwich!!
DOUBLE COOKED Crusty Lean Loaf
DOUBLE COOKED Crusty Lean Loaf
Submitted by PalwithnoovenP on February 1, 2015 - 6:34am.
This is perhaps one of if not the CRAZIEST idea to make bread. I don’t know what struck me to think of this but it worked! I just posted my most decent lean bread that I made a few days ago yesterday with good results but I want the top crust to be crisp just like oven baked bread so I made another experiment.
My problem with breads of this type when baking in a clay pot is pale tops and burnt bottoms; so I then thought, what if I cooked the bread at a lower temperature to cook the inside and set the structure then finish at high dry heat to just develop the crust? The high heat necessary for the second cooking isn’t a problem with my pot (it turns bread into charcoal :P) so the only problem is the first cooking method.
I’ve read that steam is necessary for the crisp crust of lean hearth breads but only at the beginning of the baking process so I thought of separating the process; steam the bread in the steamer then finish the crust in my clay pot, easy right? The bread is already cooked and only surface browning is what I’ll be looking for so no risk of raw dough and burnt crust. Not really, the uneven heat in the pot will only brown one side of the bread, so I then thought that one side’s crust should be already developed before going into the pot.
I suddenly remember my favorite treat from Chinatown, Shanghai fried siopao! Outside my country I think it is known as ShengJian Bao/ShengJian Mantou. Buns are fried until crispy at the bottom then hot water is poured to steam the top. I think it will solve my problem so I went to make the bread.
I made the usual 70% hydration 50/50 Bread and all-purpose flour mix and made a cold autolyse for 24 hours! I originally planned to have a 16 hour cold autolyse but my mom defrosted the refrigerator and I don’t want to mix in the yeast without a place for a retarded bulk rise, so I just put it in a cooler for 8 hours until I was sure that the fridge is clean and cold. I then mix in the instant yeast and salt and gave it a bulk rise for 2 hours with 3 sets of stretch and folds before putting it in the fridge. The next morning, I pre-shaped it into a boule, rested it for an hour then shaped it into a tight boule and finally proofed it seam side up on a cloth for an hour.
To cook the bread, I preheated a frying pan during the last minutes of proofing and pour a thin layer of oil; I made sure the pan is hot enough so the dough won’t stick. I slide the dough and fry the bottom until it is brown, about 3-5 minutes then boiling water is poured and I covered the pan to steam for another 15 minutes, I check the water from time to time so the bread won’t burn.
For the second stage, I let the bread cool a bit then put it UP-SIDE DOWN over two oiled llaneras, then baked it in the pot over high heat for 8 minutes, every 2 minutes I check and rotate it so the top gets evenly browned.
The crust was nicely browned and charred, I must admit that I left it a moment longer that's why it was charred on some areas. Yes I like a bold bake but not to this extent (I just said to myself, at least it is not "charcoal" and still edible) so I was surprised that it added a whole new dimension to the flavor profile; the bittersweet caramelized notes of the crust is delicious; now i know why some breads are intentionally charred like pizza napoletana. Also, It looks like it was scored but it wasn't. Those white "spots" are just areas not directly exposed to the radiant heat at the bottom of the pot which came from how I positioned the two llaneras to support the bread. A pretty accident indeed!
This is what was left 5 minutes after I served the bread...
This is my hero and my best friend since 2011. I bought it using my savings from my daily allowance without knowing if I will succeed. I'm glad I had the courage to try it, many delicious breads and baked goods that my family ate and loved came from it. Thank you very much!
Submitted by alderaanrules on January 31, 2015 - 1:48pm.
First post here. Thank you all for your posts. It's been a very educational experience. It doesn't matter if I am full from eating something. After I peruse the posts, I am salivating again.
Just one question on how to get consistent crumb. I see that others have similar issues here and each one is a slightly different scenario.
I have been trying out the "no knead 5 minute" bread. I make the master recipe with Robin Hood AP flour (Canada) and the rest is done to the letter of the recipe.
Fire up the oven to 450F with a pizza stone in there for about 35 minutes prior to as well, and pop the loaf in. I do the steam thing where I pour a cup of water in a baking dish under the pizza stone when I put the bread in.
It rises, bakes for 30 minutes. I let sit inside the oven for 5 min with it off (and the door open slightly), then I take it out. It always crackles nicely.
I let it sit for 2 hours and then eat it. It tastes great and the kids love it too, but after doing this a few times, I notice that the crumb is very inconsistent -- dense in the middle/bottom, and large holes around the edge.
I am assuming that somehow during the rest period before, the loaf is warmer around the edges and still cold in the center/bottom, but I don't know if that affects the crumb. I am guessing it has the proper hydration because there is large crumb around the edges.
How can I get medium/large throughout instead of just around the edges? Any suggestions or pointing in the right direction would be awesome.
2015 Dabrownman’s TFL Blog Index
2015 Dabrownman’s TFL Blog Index
Submitted by dabrownman on January 31, 2015 - 11:24am.
1/1/2015 - New Years Eve Pizza
2014 Dabrownman’s TFL Blog Index
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
1/5/2014 - Saturday Night Pizza - 1/4/2014
1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule
1/24/2014 - 50 Percent Whole Multi-grain Sourdough
2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye
3/7/2014 - White SD Bread
3/26/2014- 107% Whole Grain 8 Grain Sourdough
4/6/2014 - Poolish Naan
4/11/2014 - Plotziade Sourdough Chacon
4/13/2014 - Yeast Water Poolish Pizza
4/17/2014 - Banana Bread
4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain
4/19/2014 - Pizza Civitavecchia
4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ
4/22/2014 - Sacaduros - 46 Percent Whole Grains
4/25/2014 - Seeded Sourdough Multigrain Chacon
5/2/2014 - Everyday 7 Grain Sourdough
5/6/2014 - Cinco de Mayo - 2014
5/9/2014 - Getting Ready for Ploetziade 2
5/16/2014 - Boule and Pumpernickel for Plotziade 2
5/26/2014 - Memorial Weekend Pizza - 2014
5/30/2014 - 67% Whole 10 Grain Baguettes
6/9/2014 - Italian Yeast Water Buns
6/11/2014 - Italian Style YW Pizza
6/13/2014 - No……. Not Those Pharaohs
6/17/2014 - Calzones and Triple Levain Madness
7/11/2014 - 3 Sprouted Grain SD with One No Sprout
7/25/2014 - 6 Grain Fennel and Fig Sourdough
8/1/2014 - Sprouted Pa de Pagès Català Sourdough
8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough
8/25/2014 - Poolish Pizza Without Daughter
9/19/2014 - Lucy's Fruit Stupid -Version 2
9/23/2014 - Knishes
9/28/2014 - Pie Parade
10/1/2014 - Cherry Yeast Water Buns.
10/16/2014 - Yeast Water and Poolish Pizza
10/16/2014 -11 Grain, YW / Sourdough Enriched Buns
10/23/2014 - Lucy’s YW & SD Holiday Fruitcake
10/30/2014 - Multigrain SD Sprouted 2 Ways
11/7/2013 - Sprouted Multi Farro SD
11/26/2014 - Thanksgiving Sourdough Bread for Stuffing
12/5/2014 - Multigrain Sourdough Sprouter
12/12/2014 - Ancient Grain Sprouted Sourdough
12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/30/2013 - Practice YW Slash Bag
1/31/2013 - Origami Sourdough and Yeast Water Panettone
2/1/2013 - Fun With Short Crust and Puff Paste
2/1/2013 - Phil’s Savory Pumpkin and Feta Pie
2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose
2/13/2013 - Sourdough Pink Valentine Hamburger Buns
2/15/2013 - Yeast Water Cinnamon Rolls
2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat
2/21/2013 - Banana Bread
3/13/2013 - SD YW multi-grain Bagels
3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes
3/23/2013 - WW SD YW Multi-Grain Pumpernickel
3/25/2013 - 50% Whole Wheat Matzoh
3/30/2013 - Hot Cross Buns - 25 % Whole Grain
4/4/2013 - Whole Grain DaPumpernickel Aroma Bread
4/14/2013 - Dinner for 2 from the Pots
4/30/2013 - They Call Me Mellow Yellow
5/3/.2013 - I Got the No White Bread Blues
5/7/2013 - Lucy's Jewish Deli Rye - Take 1
5/17/2013 - Friday Pizza Night
5/24/2013 - YW & Poolish Hot Dog Buns
5/30/2013 - Ezekiel's Chacon
6/10/2013 - White Hamburger Buns Turned Dark
6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts
6/18/2013 - It all started out simple enough
6/21/2013 - Everyday Multigrain Sourdough with Scald
6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns
7/5/2013 - Snails with Tails
7/8/2013 - Yeast Water and ADY Hot Dog Buns
7/19/2013 - Whole Multigrain Sourdough Loaf
7/21/2013 - Saturday Night Pizza
7/26/2013 - 75% Extraction Mulit-grain Sourdough
8/2/2013 - Prince George's Chacon
8/9/2013 - Sourdough Tzitzel
8/12/2013 - Yeast Water 70% Whole Grain English Muffins
8/22/2013 - Too Fast - Poolish Cream Butter Buns
8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns
9/4/2013 - Happy Rosh Hashanah – A Holiday Challah
9/6/2013 - Tzitzel – Take 3 with Triple Levain
9/7/2013 - Meat Week
10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas
10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds
10/17/2013 - Mice Guarding the Punkin
10/18/2013 - 20% Whole Grain 9 Grain Sourdough
10/18/2013 - Pumpkin Nutella Swirl Bars
10/25/2013 - Same Dough Two Ways with a Pizza Crust Later
10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza
10/29/2013 - YW Primer
11/15/2013 - Almost Twin White Breads - One YW / SD and One SD
11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons
11/22/2013 - CeciC’s Crackers with Added Yeast Water.
11/25/2013 - Two Thanksgiving Pies and the Blog Index
11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen
12/12/2013 - Christmas Chocolate Chunk Cherry Chacon
12/17/2013 - Not So Stollen – Christmas 2013
12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone
12/21/2013 - Friday Night SD YW Pretty Plain Pizza
12/22/2013 - Panettone Forced English Muffins
12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2
12/26/2013 - Arizona Christmas Tree and Blog Index
2012 The Fresh Loaf Dabrownman’s Blog
2/3/2012 - Brachflachen Mehrere Vollkombrot
2/3/2012 - Loaded Pizza
2/3/2012 - Pierre Nury meets DSnyders SFSD
2/3/2012 - Too Many Red Pears and Blueberries
2/3/2012 - Make your own Greek yogurt
2/4/2012 - Minneola / Apple Yeast Water Semolina Bread
2/4/2012 - Raspberry SD Pancakes
2/5/2014 - Sourdough English Muffins
2/5/2012 - Southwest Hummus Anyone?
2/5/2012 - I have some miscellaneous baking and foodie
2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4
2/9/2012 - The Chellos - that don't play music.
2/9/2012 - Blueberry SD pancakes this time,
2/11/2012- I Confess My Deepest Darkest Baking Secret
2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts
2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.
2/17/2012 - Let's Make Some Fresh Cheese
2/24/2012 - teketeke Bread
2/27/2012 - Rustique Pain Comté de San Francisco
3/1/2012 - Chad Robertson's Country SD - Modified
3/3/2012 - Miscellaneous stuff at the end of the week
3/5/2012 - Pain Rustique au Levain du Sud-ouest
3/12/2012 - Tartine Everyday Rustic Country Sourdough
3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more
3/23/2012 - Making Red Rye Malt
3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski
3/29/2012 - Jam and Bread Crust and Crumb Color
4/10/2012 - Retarded Super-Grain Challah
4/14/2012 - Lemon Curd and Cream Cheese Puff Paste
4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch
5/2/2012 - Yeast Water Fake Pretzel Rolls
5/12/2012 - Banana Bread Cake
5/16/2012 - Having the daughter
5/29/2012 - Bread Baskets - A Serious Illness Revealed
6/1/2012 - 24 Hours of Not Baking Bread
6/9/2012 - Friday night P & P - Pizza and Pide
6/12/2012 - Let's Have Some Lunch and Other Stuff
6/28/2012 - Franko finally got to the top of the list
7/4/2012 - Catching up on some lunches and other stuff
7/10/2012 - Dinner in Houston
7/15/2012 - AZ Monsoon and Breakfast
7/30/2012 - Parade of Sandwiches and Other Stuff
9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration
9/15/2012 - Happy Rosh Hashanah!
10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread
10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno
10/14/2012 - Parade de sandwichs et d'autres choses - partie 2
10/14/2012 - Parade of Sandwiches Continues - Part 3
10/15/2012 - Desfile de Sandwiches - Parte 4
10/15/2012 - Parade der Sandwiches - Teil 5
10/25/2012 - San Franciso Sourdough - 15% Whole Grain
10/30/2012 - Two DO Chacons Couldn’t Be Any Different
11/2/2012 - Two Weeks of Food for Thought - Week one
11/2/2012 - Two Weeks of Food for Thought - Week Two
11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts
11/14/2012 - Not So Stollen
11/16/2012 - Thanksgiving Multi-Grain Marble Chacon
11/20/2012 - SD Stuffing Bread
11/21/2012 - Poolish Stuffing Bread
11/23/2012 - Not So Stollen - Thanksgiving Take
11/27/2012 - A Chacon for Eric
12/17/2012 - Puff Paste Experiments
12/18/2012 - Puffy So Not Rugelach
12/25/2012 - Not So Stollen - 6 Weeks later
12/29/2012 - 25% Whole Grain Multi-grain Bagels
Can you over work bread dough?
Can you over work bread dough?
Submitted by Yeasty Beasty on January 31, 2015 - 11:24am.
Yesterday, I made a batch of simple bread dough which I split in half to make two country style loaves. The first I fussed with because the score didn't look perfect and kept working it to make perfect marks ( I know I know anal much?). That loaf ended up with a poor crumb and gummy middle while the other loaf (which I was satisfied with) turned out to be the best loaf of my life. My question is can you distroy bread dough by fussing with it too much or over kneading?
Submitted by MANNA on January 31, 2015 - 7:43am.
The last 12 hours has been one of those days. When I mixed up my final dough last night it just seemed wrong. I ran all the numbers and it shouldnt have felt like it did. I had to add flour, but I shouldnt have. Then in all the cleaning and getting the kids to bed I forgot about the dough. Woke up at 430 in the morning realizing I left the dough sitting on the table all night. Fear set in that it would be over-proofed and I wouldnt be able to save it. I went down half asleep, scaled and shaped the loafs. Put them into the brotforms and went back to bed. At this point it was going to be ok or a failure. The cool kitchen overnight was the one thing that was on my side. About 4 hours later I loaded the first loaf into the oven. I then realised why the dough was so soft. I left out the second part of the rye flour in the final dough. I baked the loafs and they came out looking really nice.
My most decent lean bread and WW bead w/o oven to date!
My most decent lean bread and WW bead w/o oven to date!
Submitted by PalwithnoovenP on January 31, 2015 - 6:02am.
I love eating and making bread! Even though I don't have an oven, I still find ways to make my own bread; my most preferred method is baking bread in my clay pot. I really had luck with soft, lightly enriched pan breads as you can see in my one and only blog entry http://www.thefreshloaf.com/node/40958/cream-sandwich-bread-filled-pork-floss-no-oven but have problems with crusty lean breads and whole wheat breads. For lean breads I always end up with pale tops and burnt bottoms and for WW breads and wet and gummy interior with weak structure... I've kept trying until I got these..
Submitted by new apprentice on January 31, 2015 - 4:39am.
A newbie here, although I have been reading the FL forum for year or so, backing the sourdoughs for several years.The main problems are unreliable results-the epic fails follow the great loaves. I decided to register and benefit from the community intelligent, and/or probably add my five cents in the future.
I'm going to bake some bread on Sunday and the ingredients I have are listed below:
1. 400gr of 100% hydration starter, fed on Friday, sitting in a fridge now,
2. 900gr of flour mix: 600 AP + 100 spelt + 100 rye + 100 strong bread flour,
3. 11gr of instant yeast.
4. cold water ~4C
I think I will use the 300gr of my starter (taken from the fridge 1 hour before mixing) as a leavening agent and preferment for the main dough. Stick to 68% hydration, by taking into account the flour and water from the starter (~30% BP require to do so, I guess). And here is the first bunch of questions:
1. I suppose that adding the 100gr of starter is not exactly the adding of 50gr of water and 50gr of flour. Was there a discussion on what is water and flour in starters? Is there a dependence on its maturity?
I think, I will spike the dough by adding the 9gr of instant yeast to the flour. I will mix all the ingredients excepting salt, not listed, to form a ball and wet the flour, and let the dough to autolyse for 30-40 min. Knead it for 10-15min, my doughs being stretchy never pass the strict window pan test, and left for bulk fermentation until it doubles in volume. Then shape two boules or batards proof until 1.5 volume and bake under the stainless steel bowl (preheated bowl, ceramic plate, 15 min at 250C covered, then 20-35 min with bowl removed).
I,m not sure about bulk fermentation and proofing process, so any advice or comment would be greatly appreciated.
Thanks everyone for great contribution to bread baking!
Submitted by Ruu on January 30, 2015 - 8:37pm.
I apologize for any misspelling
I have been surfing the forum and blog for weeks trying to find the answers to my question but numerous hours spent and couldn't find all i need so i thought i had ask for some help.
I am just about to start up a new bakery..a little different from the American style bread. This will be a specialized local bread originating from Africa, and based on my research, the first bakery with this style of bread.
I will be visiting Africa for about a month and also taking classes at King Arthur Flour in VT in preparation for the business.
I have tried a few loaves at home but it's not good enough for sales yet so therefore taking a bigger step to perfect it.
I currently live in NJ but my target business is in Brooklyn, NY where i have my target audience. After my training, I am trying to get started immediately.
In order to limit my start up cost, I am considering renting a kitchen incubator (preferable in Brooklyn) for easy transport.
I also considered renting a mobile bakery, but again i am new to the business and not sure the best route. It will just be bread baking and a DECK oven is a must for baking this bread..
My question is:
Will it be more economical to bake from NJ and transport to NY once a week for a start?
Any recommendation on Incubator in Brooklyn OR Queens NY?
Any small deck oven recommendation?
I am unsure if this exist but can i share a space with an existing bakery? And how do i go about this
Any bread packaging company recommendation in the USA?
Sorry for any typo/misspelling/grammar.
Intro and today's bake
Intro and today's bake
Submitted by greenbriel on January 30, 2015 - 8:09pm.
I've been lurking for a while and got so much help on shaping and steam from the site today I figured it's time to delurk :) Grew up in England, Lived in Brooklyn, NY for 30 years (!).
Been baking about 18 months, one or two loaves a week, started with Lahey no-knead and after a couple of other books quickly settled on Ken Forkish's Flour Water Salt Yeast, which I've been using since, mostly straight doughs, occasional preferments, still working up to levain. Tried a few other thing like macarons and croissants, but still love bread the most.
I've made almost exclusively boules because the cast iron combo-cooker makes it so easy to get good results, but my wife has been encouraging me to try some different shapes, so today I tried one tried-and-true 40% w/w boule, and then a couple of white flour batards, and I cannot believe the bloom and lovely ears I got on them. Burned my hands a bit making the steam, but well worth it! :)
Anyway, just wanted to say hi, and thank everyone for the great info.
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