tag:blogger.com,1999:blog-2662563451197485408.post4058572894096690640..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Noah Elber's Maple-Oatmeal BreadUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2662563451197485408.post-25299036214598462752011-01-13T09:33:25.148-08:002011-01-13T09:33:25.148-08:00I'll try this bread, as I love oatmeal. ... an...I'll try this bread, as I love oatmeal. ... and let you know. Thank you for the recipe and video,<br /><br />SabrineSabrine d'Auberginehttps://www.blogger.com/profile/11231403063887867491noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-48947525399771629452011-01-12T23:36:21.800-08:002011-01-12T23:36:21.800-08:00To avoid the mistake I made with this recipe, perh...To avoid the mistake I made with this recipe, perhaps you could edit the ingredients list to say "151g of cooked steel cut oats", and modify your instructions to specify combining "about 80g oats with 80g boiling water...use 151g of the resulting oat chunk" (some weight lost to evaporation). The way I read it, I used 151g of oats plus 151g boiling water. Many will read your instructions as intended, but I need lots of clarity when it comes to ingredient quantities. It still turned out delicious and beautiful, although the dough was stickier due to the extra oatmeal. Thanks so much for posting!Alisonnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-70866545791907318232011-01-12T06:51:21.458-08:002011-01-12T06:51:21.458-08:00Another one for the list...when i start to bake ag...Another one for the list...when i start to bake again...i feel like a nomad...<br />hope you are well...Capt.Batardhttps://www.blogger.com/profile/05435049760829185887noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-889952018582947922011-01-09T19:33:22.269-08:002011-01-09T19:33:22.269-08:00Bread and recipe both look lovely and interesting!...Bread and recipe both look lovely and interesting! Definitely going to try this. Came here from yeast spotting.Sunshinemom (Harini)http://tumyumtreats.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-52531957494153095952011-01-09T01:52:47.276-08:002011-01-09T01:52:47.276-08:00Hi MC,
I live in Holland and I'm not sure what...Hi MC,<br />I live in Holland and I'm not sure what my organic (biodynamic, actually) "havervlokken" are called in the US. They are <i>flocons d'avoine fin</i> in french.<br />I add them because I love the taste; I use about 7%, and usually I treat them as flour and not as later addition to the dough (but sometimes I soak and add later, in combination with fruits/nuts). It always surprises me that I can't find a trace of them in the bread when it's done, but the taste always shines through :).Mrs. J.https://www.blogger.com/profile/01865548126896173148noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-2909398814994015402011-01-08T12:22:31.773-08:002011-01-08T12:22:31.773-08:00Thats looks delicous, I am now a little bit sad th...Thats looks delicous, I am now a little bit sad that I have no marple syrup in the pantry otherwise I could/would bake it tommorow.Stefaniehttp://www.hefe-und-mehr.de/ennoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-57545579239289901752011-01-07T12:05:49.799-08:002011-01-07T12:05:49.799-08:00Hi again AnnieT, I have now included the poolish r...Hi again AnnieT, I have now included the poolish recipe in the post. Thanks for pointing out the omission!MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-53606017197767926032011-01-07T12:05:01.873-08:002011-01-07T12:05:01.873-08:00Hi Eric! Sorry for the confusion. I amended the po...Hi Eric! Sorry for the confusion. I amended the post to make it clearer. No, the oat water isn't counted in the total water as it gets totally absorbed during the baking. The mixture is really not a soaker but a solid "oat chunk". That's why it is clumpy and has to be "de-clumped" when mixed with the maple syrup. It is indeed baked at around 410°F. Let me know how the bread comes out if you try it!MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-75955301839315970112011-01-07T09:42:17.619-08:002011-01-07T09:42:17.619-08:00Wonderful Post MC. I'm a little confused about...Wonderful Post MC. I'm a little confused about the water amounts. I understand the equal parts water and steel cut oats. Is that amount of water removed from the total water? And, in the beginning of the video he is breaking the lumps in the bottom of the mixer. Is that the clumping that occurs during the soaking? And, when he says bake the soaker for 40 minutes, I'm guessing he puts the pan into the oven at +- 410F to bake it. Yes?<br /><br />This looks delicious. Can't wait to try itErichttps://www.blogger.com/profile/04259415757357845045noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-65439998695867146742011-01-07T04:17:48.900-08:002011-01-07T04:17:48.900-08:00AnnieT, you are right, I haven't included the ...AnnieT, you are right, I haven't included the poolish recipe. For this bread, take 100g all-purpose flour to which you add a pinch of instant yeast, add 100g water and mix well. Cover and leave at room temp (ideally around 70 minimum) for the night. It should be bubbly in the morning. You will need 151g of it. <br />So you live on Whidbey Island. What fun! Send me a mail and we'll chat!MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-18559780082548174592011-01-06T22:31:39.021-08:002011-01-06T22:31:39.021-08:00MC, I do have a question and being completely math...MC, I do have a question and being completely math phobic the answer is probably in the baker's % where I couldn't find it. What is the recipe for the poolish? I would love to try this bread. Where will you be living in the North West - I live on Whidbey Island where I know you have friends. Thank you for a wonderful post, AnnieT.AnnieTnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-87952636530139464862011-01-06T05:09:01.584-08:002011-01-06T05:09:01.584-08:00@Avital, I just heard back from Noah. Here are the...@Avital, I just heard back from Noah. Here are the answers to your questions, straight from him: "The mixer is a 'diozna' but it is an antique. A company in the Netherlands refurbishes them and sometimes has them for sale. That company is called "Spronk". The oven will hold 100 to 125 loaves depending on how good you are at loading, and how quick you are while baking."MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-57876430119630696852011-01-06T04:32:10.750-08:002011-01-06T04:32:10.750-08:00@Mrs. J, thank you for visiting. I have a question...@Mrs. J, thank you for visiting. I have a question regarding the oats. I don't know where you live, so I wonder if by crushed oats, you mean what we call in the US rolled oats? What percentage do you add to your regular dough? Do you do it for health reasons or because the aroma of the oats shines through?<br />@Avital, thank you. Noah uses an old refurbished mixer, a German one I believe. I will ask him the exact brand. You can see it working in a short video clip in this post: http://www.farine-mc.com/2011/01/meet-baker-noah-elbers.html<br />I will ask Noah how many loaves his oven can hold at a time and get back to you with both answers.MChttps://www.blogger.com/profile/06970341784453225019noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-24396798653759718632011-01-06T00:37:57.906-08:002011-01-06T00:37:57.906-08:00What an AMAZING post!!! I learn so much from your ...What an AMAZING post!!! I learn so much from your work. Heavenly!!!<br />What kind of mixer they use? Do you know whice company sell it?<br />Do you know how many breads the oven can hold when it's fool?<br />Blessings to you, AvitalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-13628265402003764362011-01-05T10:26:20.524-08:002011-01-05T10:26:20.524-08:00Oohh, fascinating recipe, I'm going to try tha...Oohh, fascinating recipe, I'm going to try that!<br />I already add crushed oats to most of my sourdoughs, and I use maple syrup in a seeded loaf that I'm experimenting with (you have to bake a loaf a hundred times to get it just right :), and I've only just started with this one), but I never thought of adding syrup to my daily sourdough.<br />Thanks for posting!Mrs. J.https://www.blogger.com/profile/01865548126896173148noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-52493092398448228962011-01-05T08:28:08.681-08:002011-01-05T08:28:08.681-08:00Hi, Robert, thanks for stopping by. Yes, the bread...Hi, Robert, thanks for stopping by. Yes, the bread is very unusual and I must tell you, it is easy to get hooked on it...MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-39695603092691418642011-01-05T07:56:09.775-08:002011-01-05T07:56:09.775-08:00Farine, a beautiful and unusual (to me) bread. Man...Farine, a beautiful and unusual (to me) bread. Many thanks. I will look forward to making this.Roberthttps://www.blogger.com/profile/17088340443929001334noreply@blogger.com