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July 9, 2007 - 10:28pm

xabanga

Dark Chocolate Souffle

I've been craving chocolate lately so I made these on a whim:

Here is the recipe link.

July 8, 2007 - 10:06pm

AnnieT

oil on counter

I have been enjoying Dan Lepard's "the art of handmade bread" both for the recipes and because it is a good "read". Have any of you tried his method of using a small amount of oil on the counter, kneading for 10 seconds and leaving it to rest for 10 minutes, and repeating with longer rest intervals? It sounds interesting but I wonder about adding oil. I am trying to get away from using extra flour because my only piece of counter suitable for bread making is over the dishwasher and inevitably I forget to cover the door with a tea towel and get flour in the nooks and crannies. I like the stretch and fold method, also the French fold, but I am tempted to try DL's way. Didn't have time to bake this weekend so I am digging some of my old, not so great loaves out of the freezer - no way will I buy bread! A.

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July 8, 2007 - 6:26am

Anonymous baker (not verified)

Struan, simply delightful

I baked a loaf of Struan, following Peter Reinhart's recipe and I have to agree with what he said in his book Brother Juniper's Bread Book, "Struan became the mainstay of our bakery, and I still think it is the most beautiful and delicious bread I have ever made or tasted."

My 1st Loaf of Struan

This multigrain bread is simply delightful, from the first to the last bite!

Noy

PS: There's a 2nd loaf that's almost proofed and ready for baking in the next few minutes! Gotta go!

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July 6, 2007 - 5:39pm

colinwhipple

Parchment Paper - Temperature Limit?

I bought a roll of Wilton parchment paper. The packaging says the temperature limit is 400 degrees.

Some of the recipes I want to use it with call for temps up to 500 degrees. Can the parchment paper still be used? What can the adverse consequences be?

Colin

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July 3, 2007 - 7:40pm

Paddyscake

Trouble with baking 2 loaves..

I finally made Thom Leonard's French Country bread. Great flavor, crumb was OK..I had a ? about how to shape a "tight boule, without deflating", but I'll work that out. My problem is that whenever I bake 2 loaves I don't have the room to fit them both on the stone at the same time. The first one has a great crust, spring and color. The 2nd one looks anemic. I reheat the oven to 500, refill my pan of water with 1/4" of hot water, the vent has steam pouring out and voila..blah. I'm just wondering what the difference is..the stone has been in the oven for the preheat and bake of the 1st loaf, I bring the temp back up , re-establish the steam..any ideas? This happens any time I bake 2 loaves one at a time.

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July 2, 2007 - 12:01pm

Anonymous baker (not verified)

Dinner Rolls

Hi All:

Does anyone have a good receipe for Dinner Rolls. I'm going to a dinner on the 4th and said I would bring the dinner rolls. Then I stoped and thought I don't have a receipe for dinner rolls. Any help would be appreciated.

Thanks,

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June 28, 2007 - 8:41am

danmerk

Marble Rye - help me with this recipe

Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.

Use a refreshed starter and build to 200g (used to split for seperate levains)

Rye Bread

400g white flour
200g rye flour
16g salt
400g water

Pumpernickel

400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water

Mix seperatly, autoyse, and then knead in 100g of starter to each. Let ferment for 2 hours turning 2-3 times. Shape into balls, let rest. Roll each slightly to flatten, placing one on top of the other and rolling for marbling effect. Let proof until ready. Bake 350 in cold oven. Egg wash.

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June 26, 2007 - 8:55pm

Floydm

A baking day in pictures

Sunday I finally got a real baking day in. It was the first time in... 2 months? 3 months? A very long time.

I started with the Sourdough English Muffin recipe that Kjknits posted a month or so ago.

They were *amazing*. There wasn't a terribly interesting smell or anything, but when I bit into one it was just one of those "Oh, wow" moments. I will definitely be baking them again.

Pretty nice crumb inside.

I don't have cutter or tins, I just used a mason jar lid. The ones I was happiest with I left about 1/3 inch tall when cutting and then squashed a bit wider and thinner before cooking.

I also make something like a cross between my standard pain sur poolish and the famous no knead bread.

The hydration on this was quite high, probably in the 70-75% range. It spread a little more than I would have liked, but the crumb was very nice (though slightly underbaked). Particularly nice since I'd run out of bread flour and was just baking with store brand AP flour.

I also made three sourdough loaves...

...and experimented a little with the scoring.

I thought it looked like a yin-yang, but my wife says it looks more like the Safeway Logo.

June 26, 2007 - 12:48pm

zolablue

Fendu shaping help

I would like some information and help on shaping fendu loaves. I found only two entries on this site as follows:

Floyd’s beautiful fendu loaf:

http://www.thefreshloaf.com/node/487/hamelman-breads

JMonkey’s also beautiful rendition of a fendu loaf:

http://www.thefreshloaf.com/node/977/memorial-day-baking

I have made the Hamelman, Roasted Potato Bread, and it is delicious! I was very disappointed as well to find Hamelman (as with many other things in his book supposedly for the home baker) does not provide good instructions for this and unfortunately both my loaves stuck together. I would like to know how these were accomplished, if you guys see this, or if anyone else can offer some expertise.

I tried it again with another dough recipe and it also stuck together despite my trying to sprinkle extra flour in the crease before proofing. I love this shape and it would lend itself well to many other breads so I would like to learn to master it.