The Fresh Loaf

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March 4, 2023 - 6:02am
Benito's picture
Benito

Herbed Garlic Sourdough Rolls

I’ve been sharing many of my bread bakes with our friends who live in our building here in Fort Lauderdale this winter.  So when having them over there is pressure to come up with good bread to go with the meal.  I’ve already posted the dessert that followed the Artichoke Chicken dish I prepared for dinner.  So the bread needed to go well with the flavours of the dish.  The chicken dish has rosemary in it so I decided to try doing an herbed garlic sourdough rolls recipe with rosemary and thyme as the herbs.  They turned out really well and were so shreddable, soft and buttery.  This used both a tangzhong and mashed potato for tenderness.  Although there is butter in the dough, the herbed garlic is heated with the butter and brushed on after baking to add those flavours to the rolls.  The scent of garlic and herbs was just wonderful and our friend dug into those rolls before eating the main course.  



For four by six rolls in a 7.5 x 11.5” pan

 

egg wash: 1 yolk and 1 tbsp milk, beaten…

 

Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.

 

Blend room temperature butter and flour (58.78 g) together and set aside to incorporate after the dough is well developed.

 

Whisk together dry ingredients flour salt and yeast. 

 

To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the flour (181 g) and mix with a silicone spatula until no dry flour remains.  Rest 10-20 mins.  Next perform French folds until the dough is well developed.  Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed.  Gradually add the mashed potato and knead to incorporate it well into the dough.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth @ 82°F for 2-3 hours, some rise will be visible. Alternatively, you could mix the mashed potato and butter and then add the mixture to the developed dough until well incorporated.

 

Butter a large baking pan or line the pan with parchment.  Punch the dough down and then divide into 24 equal portions.  Form each into tight boules.  Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof about 4-6 hours, they should pass the poke test.

 

About 30 mins before the end of proofing time, whisk your remaining egg and milk and then brush the small boules.

 

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.

 

Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

 

In the meantime, melt 3 tbsp butter with 1 crushed clove of garlic, 1 sprig of fresh rosemary and 2 tsp of dried thyme.  I use the microwave.

 

Remove the bread from the oven but not the pans, brush the tops with the melted herbed garlic butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary.  Sprinkle with fleur de sel if you wish after brushing with butter. 




My baking index

March 4, 2023 - 5:51am
Benito's picture
Benito

Lime Coconut Pie

We are still enjoying the Florida warmth down here in Fort Lauderdale.  Since we arrived there has been rain only one day and there might have been one cloudy day at most.  It has been sunny days after sunny days, I’m not complaining.

We had a dinner party last night with a few of our Canadian friends so needed bread and a dessert.  I’ll post the bread I made in a separate blog post.  One of our favourite desserts to have here is Key Lime Pie.  Years ago when we were in Key West we went to the bakery that supposedly had the best Key Lime Pie in Florida, the Blonde Giraffe.  This was long before I started to bake.  So I decided to bake something I think turned out as well if not better, a lime coconut pie with a Graham cracker crust.




I prefer this version with its subtle coconut flavour.  If you love coconut, I would change the whipped cream on top to whipped coconut cream.  The finish of the lime zest really gives it the lovely lime scent when you serve the pie and it looks nice as well.

The Graham cracker crust is from Sally’s baking website.  I’ve made a note that I find graham cracker crusts to be a bit too sweet so I’d try reducing the sugar in the future.  I’m not sure if I can eliminate it completely as I believe she says that it is needed to help bind the crumbs together.  I would think that the melted butter does most of that though.

Ingredients - 1 graham cracker crust

  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/4 cup (50g) granulated sugar (try reducing as this is quite sweet, not sure if can eliminate completely so try using only 20-25g)
  • 6 Tablespoons (85g) unsalted butter, melted

 

Instructions

  1. If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
  2. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
  3. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip:You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.
  4. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Lime coconut filling 

Ingredients:

  • 250 ml (1 cup) heavy cream
  • 4 tablespoons icing sugar (sub 2 tbsp sugar)
  • 5-ounces (1 can) unsweetened coconut milk
  • 14-ounces (1 can) sweetened condensed milk
  • 1/4 cup freshly squeezed or bottled Key lime juice
  • Zest of 1 lime, finely grated

To garnish:

  • Whipped cream (optional)
  • Toasted coconut (optional)
  • lime slices (optional)

 

Instructions:

 

  • In a bowl, using an electric mixer beat heavy cream and sugar until creamy. Add the coconut milk, condensed milk, lime juice, and lime zest and whisk until fluffy and thick. Pour into crust and refrigerate for at least 30 minutes to set.
  • Before serving, top pie with whipped cream, sprinkle some toasted coconut and/or lime slices (if desired). Slice and serve.

 

My index of bakes.

March 3, 2023 - 9:50am
CalBeachBaker's picture
CalBeachBaker

Cranberry and Poppy Semolina Bread

Today's bake: Cranberry and Poppy Semolina Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note:Increased TDW from 1.411kg to 2.0kg

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - None

Flours used: Bread Flour (KA), Organic Heirloom Red Fife Wheat-100% Extract, Organic Durum 100% Extract, and a little bit of Organic Rye-100% Extract in the culture.

Tasting Notes

Crumb: Sour/Dairy - Aged Cheese

Crust: Resinous - French Roast Coffee Beans

Grain Character: Complex - Cooked Whole Grains

This bread has a nice creamy color and flavor due to the durum with a bit of tannin coming from the whole wheat. The poppy seeds add a nice crunch to the texture and the cranberries add nice bursts of tart sweetness. 

This is a really nice medium density bread to be enjoyed alone or with accompaniments such as cheeses, butter or jams.

Recipe and Process are below for those that are interested.

 






 

 

March 1, 2023 - 12:10am
jo_en's picture
jo_en

Zoji SD: CLAS - Borodinsky 30 hr by rus brot

30 hour Borodinsky Bread by rus brot

recipe-Foodgeek  https://fgbc.dk/3126

rusbrot video  https://www.youtube.com/watch?v=niIcAuRRxWo

 

Day 1: Prepare clas (24h)

Print personalized recipe from Foodgeek: 

  • Use Pan Volume (weight of water to fill pan) to determine Total Dough Weight:  

        

  • Enter Total Dough Weight into foodgeek calculator. 

          Click "OK" for your recipe. 

  • 2 handy Options: "Print" - save  recipe as a pdf; 

          "Link" - sent to the clipboard.

 

   

 

Day 2-3 Timetable:

 

5 STEPS:   11 hours

See detailed instructions in the recipe.

 

  • SCALD (2-4 h) 

    

 

 

  • PRE-DOUGH (3 h) 

     

 

 

  • DOUGH (2 h) 

       

 

 

  • SHAPE/FINAL PROOF (33C, 1h)
  • BAKE - no steam; (10 min 260C/500F); then (50 min 200C/392F); [alternately: BAKE in Zojirushi].  End Temp: 96-98C(204-208F).

          

This loaf was baked in the Zojirushi Bread Machine: Preheat 10 min and Bake about 45 min .  

Crumb

     

Personal Notes:

  • To adjust the recipe for a fixed amount of clas:  % recipe  = (# gr clas) / 290 gr;  Total dough weight = % * 1793.   The above bake used 120 g clas (previously frozen).
  • Make the scald with the quantities in original recipe.  This bake used 41.4% (220 g) of the scald (533 gr); the rest (313 g) was portioned and frozen for later use and experiments.
February 28, 2023 - 7:20am
CrustyJohn's picture
CrustyJohn

Straight Whole Wheat Loaf

      I've been interested in making nice airy-ish, free-form loaves with all or substantially whole wheat flour for a few years, but I kind of put that on the back burner for a while.  I've gotten a lot better sense of gauging fermentation as well as experimenting with cooked or soaked grain or porridge add-ins the past two years.  I think it's time now to return to whole wheat loaves.  I think my baking goal for this year will be to 1. Learn to make an airy, well-shaped 100% whole wheat loaf 2. Work with locally or regionally sourced flours, hopefully encompassing a wide range of vatietals.

~~~~~~~

Here's my 2nd go at the 100% w.w. loaf.  The first I think I gave too long of an autolyse and maybe too much water and the gluten seemed to break down, so I just plopped it in a loaf pan to get something out of it. 

 

450g KAF ww flour (100%)

380g water (85%)

50g starter (11%)

-------

~3 tsp salt

 

-mix water, starter, and flour.  Rest 1.25 hr.  Pinch in salt.  Stretch and fold over 5 hrs.  (Room temp. ~65°) 

-continue bulk fermentation overnight ~10 hrs., slightly lower room temp.

-preshape, 30min. Shape. Retard 10 hrs.

-bake 475 covered 20 min. Uncovered 10 min. Lower to 425 20 min.

 

 

I'm decently satisfied with how this turned out.  It did well enough to give me confidence to continue on but also leaves plenty of room for improvement to push me further.  The flavor was pretty banal for whole wheat, which could be due to 1. KAF being a not particularly flavorful flour or 2. The flour likely being pretty old.

The dough came together slowly, sticky and prone to tearing fir the first few stretch and fold cycles but eventually becoming quite manageable.

I think it would be better to have more of a true autolyse period.  As for improving the crumb, I'm not sure whether I should try pushing the hydration a bit more or the bulk fermentation.  It felt nice and airy when I shaped it, but it didn't expand as much as I hoped when it baked.  

 

~Edit 3/12~

2nd go-round

Basically same process as above except I extended the autolyse from 1 hr to 3 hrs.

Similar end results.  Perhaps a little more consistent, less open crumb.  The dough developed strength quicker (presumably due to the longer autolyse) and was easier to shape.  I think I need to try increasing hydration a little bit next time.

 

3/22

Further iteration on above concept . With this version, I increased the initial hydration percent to 90 and then used water more liberally during stretching and folding, so maybe increased hydration up to 92-3%.  

        

 

This shape of this loaf coming out of the oven didn't excite me so much, but when I cut into it and saw the crumb, I was happy.  This one feels like a distinctive step forward towards a really nice whole wheat loaf.

 

edit 5/15

Another go-round with the 100% whole wheat loaf.  This one again with Maine Grains but crusted in sesame seeds.  Pretty much same approach I think as others.  The main thing with this loaf is that I was a little constricted on my baking schedule, and I decided to go ahead and shape it in the morning before work even though it probably could have used another 1-2 hrs. of bulk fermentation time.  Also did the final proof for ~2hrs at room temp. rather then the usual cold retard.  Crumb was a bit worse; shape was really nice; sesame outside is a really nice flavor.

February 27, 2023 - 3:47pm
Ecuador75's picture
Ecuador75

Forgot the lid on DO

I can't believe I forgot the lid today 😭😭😭 the bread is cooling now and i won't slice it until tomorrow morning.  I'm so nervous 

February 26, 2023 - 2:44pm
Isand66's picture
Isand66

Durum Whole Wheat Potato Sourdough

 

   Fresh milled durum and potatoes make a great combination.  I added some high extraction fresh milled whole wheat and a little KAF bread flour as well.

I was very happy with how this one turned out.  The crumb was moderately open and you can really taste the nutty flavor of the durum and clean flavor from the whole wheat.  The potatoes add a nice softness to the crumb.  

This a perfect bread to mop up some homemade sauce and it makes some great grilled bread.

Formula

 

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), potatoes and olive oil, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

February 24, 2023 - 12:23pm
CalBeachBaker's picture
CalBeachBaker

Smoky Chili Bread

Today's bake: Smoky Chili Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):Increased TD from 1.46kg to 2.0kg

This bread is made from a 3 types of flour as can be seen in the formula.

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - Increase the % of chili powder.

Tasting Notes

Crumb: Sweet/Dairy - Milk - the whole wheat and rye four add a nice undertone of nuttiness.

Crust: Resinous - Aged Balsamic Vinegar

Grain Character: Moderate - Cooked Oatmeal

This is a really nice medium density bread which I will be making again.

Recipe and Process are below for those that are interested.






 

 

 

February 24, 2023 - 10:44am
Turan's picture
Turan

Sourdough starter separated

Hello! 

I am very happy to have found this blog, I just started my baking journey a few days ago and have some doubts about my sourdgough starter. 

My sourdgough starter has separated into 2 parts, today was the first time I fed it (I am following a recipee from a food blogger i like a lot, who suggests to only stir it on the second day and feed it on the third day). Nevertheless, It seems like is growing quite fast. 

Is it normal that is separating like in the picture? With the bubbly part on top and the Liquid at the bottom?

Thanks! 

February 23, 2023 - 11:17pm
jo_en's picture
jo_en

Dust Free Sifting

How to Sift without Flying Flour!! (the mesh is 20 holes/inch)

 

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