The real deal.
these are two sourdough challot i made; decided to use boule shape and not braid. i slashed both challahs, one i tried in a spiral pattern, the other in a tic tac toe pattern. the crusts of both raised up quite a bit; i got good oven spring but i wish they looked a bit better. any suggestions? i used maggie glezer's 'my sourdough challah' recipe as my family loves the taste of this bread. it is moist and very tasty.
Baking bread in a cold kitchen is difficult. My oven only goes down to 270 degrees. So, I turn it on; warm it up and then let the bread proof in there. I am aiming for dough temps of about 78 degrees for my fermentation or proofing cycles.
Do others have better ideas? I have read about constructing boxes or putting the bread in a plastic bag with hot water, but the condensation of doing so can be considerable.
Thanks.
Hey...need some quick help.
I made a biga last night in anticipation of baking with it this morning. Well, before I went to bed I forgot to put it in the fridge as I usually do. It's not overly puffy or anything...It looks much the same had I taken it from the fridge but the smell is slightly stronger.
Do you think it is still usable without chaging the taste of the bread? Or at least not changing it in a bad way?
this one is being mailed to my mother tomorrow morning! 6 braided sweet potato challah!
six braid sweet potato challah
the challah below is supposed to represent the 12 tribes of israel (12 round shapes) with a double braid sourrounding them.....it's my first try on this shape......
we'll be eating this one!
I'm a newbie at all this but I wanted to try making the blueberry creamcheese braid (http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid).
When doubling delayed fermentation recipes, is it advisable to double the yeast as well? In the flawed semi-logic of my brain, it seems that proportionally less yeast would be needed since the yeast would have more time to reproduce on its own.
The reason I ask is that last night, I doubled a 24-hour refrigerated recipe last night. The original called for 1/4 tsp of yeast. I doubled that amount, and found that the dough was much puffier and more bubbly after kneading than in the past.
Joseph
Hi all,
I'm just back from some amazing days in the French capitol. It was perfect: Glorious sunshine, mild weather, the most inspiring autumn colours on trees along the Seine, and the baguettes, my god! the baguettes!
Norm, AKA nbicomputers, is a retired professional baker from New York City. He has been sharing his recipes and his baking wisdom with us for close to a year now.
Norm's NY Style Onion Rolls have become a favorite on The Fresh Loaf. Below are the list of posts I could find that contains pictures, tips, and comments about this recipe.
This recipe is listed in baker's yield. You can increase the recipe to however large you want. I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.
This is the traditional, true artisan bread, so no mixer needed! All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.
Liquid preferment (also called 'sponge')
67% Bread flour 480g
83% water 600 g
1% instant yeast 7 g
