System maintenance 4-7ish Pacific Time today

http://www.thefreshloaf.com/node/54817/system-maintenance-47ish-pacific-time-today

System maintenance 4-7ish Pacific Time today

Submitted by Floydm on January 4, 2018 - 2:48pm.

I have some system maintenance I need to do here, so I am going to put the site into "read-only" mode in a bit. You should still be able to browse and read all of the existing site content, but you'll be prevented from creating new posts or comments for an hour or two here. 

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Photos

http://www.thefreshloaf.com/node/54818/photos

Photos

Submitted by plevee on January 4, 2018 - 3:12pm.

Just a suggestion, Floyd. Would it be possible to be able to simply drag and drop photos from the computer desktop when posting? Like Facebook and other sites. I've never managed the 'little tree/URL' thingy (being old and illiterate). 

Patsy

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Amber Waves of Grain, 2018

http://www.thefreshloaf.com/node/54816/amber-waves-grain-2018

Amber Waves of Grain, 2018

Submitted by alfanso on January 4, 2018 - 1:09pm.

Last year I kicked off the year with two entries of 2016 in review.  The first was baguettes I baked, and the second was the batards.  This year I thought that I'd document a slew of selected baguettes from my favorite viewing angle.  Some are repeats from last year as this is not a 2017 review.  With few exceptions, all are different breads.

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Problem resting/proofing shaped loaves

http://www.thefreshloaf.com/node/54812/problem-restingproofing-shaped-loaves

Problem resting/proofing shaped loaves

Submitted by HeroOfThePeople on January 4, 2018 - 10:44am.

I've been baking for a couple of years but got serious about it and switched to sourdough a few months ago so far things are great but I'm trying to identify what might be an issue with my process that's effecting my results.

Everything I've read from Peter Reinheart, Josey Baker, Chad Robertson, Ken Forkish, etc calls for either a short 10-20 min rest, or more commonly a second proofing after shaping loaves, usually until it passes the poke test.  When I do this I get a relatively flat loaf with a denser crumb, no big holes or tunnels and not a lot of oven spring.  Conversely when I shape my loaves, slash them, and put them straight into the oven I get much better results, more oven spring, more open crumb, taller loaves.  What's the story here, why are my results counter to what all the experts are telling me to do?

I'm doing a fairly basic 1-2-3 sourdough, 1 part starter, 2 parts water, 3 parts flour by mass, +0.5-2% of the flour weight in salt depending.  My starter is kept room temp at 80% hydration and fed bread flour twice a day at this point (Started with rye transitioned to bread flour over the course of a week when the starter was a month old).  I use tap water from the municipal well, the water is slightly hard, but not overly so.  For flour it varies but usually either 100% bread flour or 80/20 bread flour & either spelt or rye.  Prep the levan first thing in the morning, about 4 hrs later mix the dough in my stand mixer (speed 1 for 2 min, speed 2 for 4-8 min until the dough is smooth, coming away from the bowl, and windowpanes.  Proof until doubled, sometimes in the fridge sometimes on the counter.  Shape into loaves either batards or boules.  Then either rest/second proof, or not followed by baking.  Boules get baked in a dutch oven, batards on a baking steel with water added to a hot sheet pan underneath for steam.

Any thoughts?

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If you were to design a bread machine...

http://www.thefreshloaf.com/node/54811/if-you-were-design-bread-machine

If you were to design a bread machine...

Submitted by JustJoel on January 4, 2018 - 10:20am.

I really love my bread machine. No, seriously! I whisper sweet nothings into its vent while it’s kneading my pain au lait. But I have noticed some shortcomings. Nothing big enough to toss the machine; I don’t have room in my kitchen for my stand mixer, arthritis keeps me from prolonged kneading, and the food processor just seems inelegant; I don’t want to kill the dough, just mix and knead it!

Here are the things I would include were I designing a bread machine:

  • An internal light. I have to keep a flashlight near the machine so I can check the dough without opening the lid
  • A larger, backlit display
  • A programmable dough cycle. Using the mix cycle and turning the machine on and off is a PITA
  • Bluetooth or WiFi, and an app, so I can program and control the machine remotely (as in - from my throne in the living room!)
  • Larger, less cryptic icons to display the progression of the cycle. I have no idea what a tiny little square with clouds coming out of it means!
  • A display that gives the remaining time for each step in the cycle, as well as one showing the remaining time for the entire cycle. 
  • A ”beep” in the dough cycle to indicate when to add extra ingredient. All the other cycles on my machine have it, why not the dough cycle?

How would you design a bread machine?

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Sharp knife vs scoring lame?

http://www.thefreshloaf.com/node/54810/sharp-knife-vs-scoring-lame

Sharp knife vs scoring lame?

Submitted by Louie413 on January 4, 2018 - 8:12am.

First off I wanna thank everyone on the site for their input and knowledge.  I've been lurking quite a while, taking notes and applying it to my bread/pizza making. To the point, I've not manage to score correctly enough to get an ear on my sourdough loaves. I've tried with a unity razor blade, sharp knife, cerrated knife etc, cutting at what I think is a 30 deg angle but to no avail. Do I really need to shell out some money on a scoring lame? I own a seriously sharp spyderco and sebenza 21 that have no problem scoring the dough,  it's seems like I'm not hitting the right angle or locations? 

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Sourdough Bagel Crumb

http://www.thefreshloaf.com/node/54809/sourdough-bagel-crumb

Sourdough Bagel Crumb

Submitted by PalwithnoovenP on January 4, 2018 - 7:59am.

Hello TFLers! I hope you're on to a  great start for 2018. Some photos failed to upload in my last post, as promised here they are.







 
Bagels from another angle.





 

Another crumb shot with schmear.

 
I love cheese pimiento (that's how we call pimento cheese) so I schmeared some. This particular spread was made with Edam, a bit of mayo and home-roasted bell peppers. I think pimento cream cheese will be good on these and will be my favorite.



Turned into a sandwich. I love to eat it this way instead of a half at a time because you maximize it's toothsome texture. So satisfying! Why have I only made them now, years after a failed first attempt; they're deliciousness was just a recent discovery for me. Perhaps bagels are the bread of this year for me. I'm so excited to try different flavor combinations!


 

Ready for New Year's Eve Dinner.

I paired them with these:

A simple tuna pasta with white sauce.

And our infamous sweet spaghetti. I did not put cut-up hotdogs this time because I could not find them but our spaghetti always has them. :)

 
The bagels go well with both and makes the meal much more filling. I hope you enjoyed this post. Happy baking!

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