Cold retardation ... or not?
The Fresh Loaf
by dmsnyder
1d ago
Cold retardation ... or not? Submitted by dmsnyder on February 28, 2024 - 8:44pm. Sourdough Bread baked the same day as mixed versus baked after overnight cold retardation. David Snyder February, 2024 Last week I baked my Italian Sourdough bread for the first time without overnight retardation. It was delicious. This made me wonder about some of my other breads that I always have cold retarded on the theory that this developed better, more complex flavor. So, this week, I made my favorite multigrain sourdough and baked one loaf the same day as it was mixed and bulk retarded and baked another ..read more
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Key Lime Coconut Pie with Oreo Crust
The Fresh Loaf
by Benito
3d ago
Key Lime Coconut Pie with Oreo Crust Submitted by Benito on February 27, 2024 - 7:17am. I enjoy making Key Lime pies when we’re down here in Florida.  I do love chocolate and decided to try an Oreo cookie crust with the lime coconut filling.  I’ve not made an Oreo cookie crust before, in the past when I’m home if I want to have a chocolate crust I have a recipe that I have developed for a Pate Sucrée pastry, but without my food processor I do not make it. IMG_0406.jpeg IMG_0408.jpeg IMG_0409.jpeg IMG_0419.jpeg Ingredients: 250 ml (1 cup) heavy cream ..read more
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Miso Sweet Potato Sourdough Milk Rolls for Cheesy Chicken Sliders
The Fresh Loaf
by Benito
3d ago
Miso Sweet Potato Sourdough Milk Rolls for Cheesy Chicken Sliders Submitted by Benito on February 27, 2024 - 7:07am. Time for another dinner party at our place.  So for last night’s main course I decided to make chicken sliders and made a batch of miso sweet potato sourdough milk rolls topped with sesame seeds.  I eliminated the salt and just used miso for the salt.  I looked at my salt content of my miso again and believe I had previously miscalculated the salt in it.  I made the mistake of not accounting for the water that the soybeans are hydrated with during the soak ..read more
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Uneven air pockets in my ciabatta.
The Fresh Loaf
by Pizzafreak
3d ago
Uneven air pockets in my ciabatta. Submitted by Pizzafreak on February 27, 2024 - 5:35am. Hi!  My ciabatta recipe is 80% hydration.  I knead in stand mixer for 4 minutes the stretch and fold 3 sets. every 30 minutes then spray Water and bake it with tray of steam.  250 deg C for 3 minutes.  then 200 deg for next twenty minutes by turning it.  may problem is ciabatta has huge air pockets on top and smaller ones at the bottom.  what could be the problem ..read more
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"Italian" San Joaquin Sourdough, a modified method
The Fresh Loaf
by dmsnyder
1w ago
"Italian" San Joaquin Sourdough, a modified method Submitted by dmsnyder on February 22, 2024 - 6:05pm. About a dozen years ago, I developed a version of my San Joaquin Sourdough (SJSD) that was inspired by a type of Italian bread. While SJSD is a lean bread with mixed flours that is cold retarded before dividing, the Italian version was made with AP and Durum flour and was enriched with both sugar and olive oil. It was still cold retarded in bulk. Recently, there has been a discussion in a BBGA (Bread Bakers Guild of America) group about the pros and cons of retarding bread doughs. That got ..read more
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Starter available in the Elk Grove area
The Fresh Loaf
by kimmy5500
1w ago
Starter available in the Elk Grove area Submitted by kimmy5500 on February 22, 2024 - 8:23am. I have starter for free , I did a church event and have 6 left to give away. If you in my area. I feed my with organic whole and rye ..read more
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TOO MUCH ICE IN MY DUTCH BIG BOY
The Fresh Loaf
by kimmy5500
1w ago
TOO MUCH ICE IN MY DUTCH BIG BOY Submitted by kimmy5500 on February 20, 2024 - 8:34am ..read more
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Kalamata Olive Herbs Sourdough Fougasse
The Fresh Loaf
by Benito
1w ago
Kalamata Olive Herbs Sourdough Fougasse Submitted by Benito on February 18, 2024 - 10:38am. Still enjoying ourselves in Fort Lauderdale and starting to see friends gradually.  So tonight we are hosting a dinner party and the main course has some olives in it, a chicken saltimbocca so I decided I’d bake another Fougasse, my second time baking this bread for those who love crust.  It is quite fun to make, with very little effort or skill you can turn out a fancy looking delicious bread.  Even with my lack of artistic talent the bread baked up looking like a nice large monstera le ..read more
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36 Hour Multi-grain Fresh Milled Cheese Bread
The Fresh Loaf
by Isand66
1w ago
36 Hour Multi-grain Fresh Milled Cheese Bread Submitted by Isand66 on February 17, 2024 - 11:43am.   I have not made a bread in a long time using this technique which extracts as much flavor as possible from the flour.  I wanted to try it using almost 100% fresh milled flour.  Their is a tiny little bit in the seed starter but other than that it’s a combination of Barton Springs Mill Danko Rye, Yecora Gold Whole Wheat, Spelt and another companies Durum berries. Except for the Spelt, the other grains were milled, sifted with a #30 drum sieve, re-milled with my Mockmill 200 ..read more
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Spelt-Whole Wheat Spent Grains Sourdough
The Fresh Loaf
by Isand66
1w ago
Spelt-Whole Wheat Spent Grains Sourdough Submitted by Isand66 on February 16, 2024 - 1:23pm.   I’ve been wanting to make a bread with spent grains for a long time. My good friend Mike has become quite the home brewer and he graciously gave me some spent grains from his latest brew. He’s making a dark Stout type beer and the spent grains were a rich mahogany color full of flavor. They really ended up turning the dough a dark brown color reminicient of a pumpernickel style bread. I milled the berries with my Mockmill 200 and the Big Country Whole Wheat from Barton Springs Mill was si ..read more
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