The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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caryn's picture

Hazelnuts and figs in bread

June 26, 2016 - 3:30pm -- caryn
Forums: 

I am wondering if it is necessary to chop hazelnuts and figs when making bread. I am about to make Hamelman's Hazelnut and fig bread and he does not instruct to chop either ingredient. I may even have made this bread a long tome ago, but probably thought chopping was necessary. Has anyone made this or other loaves without chopping the fruit and nuts? Thank you.

STUinlouisa's picture
STUinlouisa

I decided to revisit what ancient grains I have on hand with this simple loaf. It is about 60% a equal combination of Einkorn,  Spelt and Kamut  all fresh ground with the rest being AP for a total of 500g at 70% hydration. It is naturally leavened with one build using 50g starter 100g flour mix and 70g water. The rest of the flour was started to autolyse at the same time. The leaven doubled in about 3.5 hours at 80F and was mixed with the other plus some salt. 3 S&F 15 min apart during which the gluten felt pretty developed but the dough collapsed totally between made me decide to use a loaf pan and since it was to be baked in a counter top convection oven a pullman pan was used so the lid trapped the steam. After about a 2 hour ferment the dough was double rolled and placed in the pan to proof,  which took about another 2 hours.  The loaf was baked at 425F for 15 min, the lid removed, the temp turned down to 400F and the loaf baked until a temp of 205F was reached. The taste of the loaf made me remember why I have these grains it is nutty and sweet with a grassy component. The thing the cutting board is sitting on is an antique Hoosier Baking Cupboard that was given to us by an older neighbor friend when she was cleaning out what she called junk. I tried to explain that it was worth something and wanted to pay but she wouldn't hear of it. It actually has the bin where the flour was kept as well as the covered hole in the top for loading it.

Stu

Ru007's picture
Ru007

I love whole grains, and I wanted to go back to some of the loaves I’ve made and try and make them more whole grain. My polenta pepita SD has been one of my favourite loaves so I decided to start there. The first time I made it, I used 100% white flour (ignoring the rye flour in the 6g of rye starter I used). 

Here’s the formula I used this time: 

 

 

Weight (g)

%

Flour

 

405

100%

Unbleached white     bread flour

285

 

70%

Whole grain wheat flour

120

 

30%

 

 

 

 

Water

 

225

56%

 

 

 

 

Levain (80% hydration)

 

                     150

37%

 

 

 

 

Polenta (40g dry weight)

 

150

37%

 

 

 

 

Sunflower seeds

 

35

9%

Pumpkin seeds

 

35

9%

 

 

 

 

Salt

 

10

2%

 

 

 

 

Total dough weight

 

                 1010

 

1. The levain was built in 3 stages, starting with 11g of my NMNF rye starter. All the builds were done using whole grain flour, this brings up the whole grain percentage in the loaf to 40%. The levain was retarded for about 8 hours the night before mixing day.

2. The polenta was just 40g dry polenta soaked in boiling water overnight. The moisture from the polenta, added a lot to the hydration of the final dough, but I wouldn’t say that the dough was particularly wet.

3. The flours, water and polenta were mixed and left overnight.

4. I added the salt and levain to the final dough and gave it 50FFs just to get it all mixed, and then a 15min rest.

5. Over the next two hours the dough had 5 sets of S&F (each set being 4 folds) every 30mins, then left to bulk ferment undisturbed for 3 hours until it looked nice a puffy (probably about double in size).

6. The dough was pre shaped and left to rest for 25mins before the final shaping. It went into a rice floured basket and into the fridge for 20hours. 

7. The dough was baked straight from the fridge at 240 dC for 45mins (with steam during the first 30mins).

 

The crust is nice and crispy and the crumb is moist and chewy tender.

I think the crumb is okay for this type of loaf, it looks a bit tight at the top which makes me think I should have given the dough a bit more time? I'm still figuring out what to expect with whole grains. 

This loaf is a bit sweeter than the one with 100% white flour, which i like. I definitely prefer the flavour of this loaf to the 100% white version (although that was also very nice). Overall, this is a very tasty bread, great for a sandwich. I'll absolutely try this again sometime. 

Happy baking to all :)

 

isand66's picture
isand66

   I wanted to use some fresh milled flour from my Mock Mill that I'm testing out so I through together a simple bread using fresh milled whole wheat, fresh milled Kamut and some barley flakes.

I do have to say I'm very impressed with the control you get with the Mock Mill.  I used the second finest settings and did one sift and reground the sifted out parts again.

The end result was a very tasty wholesome bread with a moderate crumb.

DSC_0047

Formula  (NOTE: THESE HAVE BEEN UPDATED.  I removed the extra AP flour in final dough)

Whole Wheat Kamut Bread (%)

Whole Wheat Kamut Bread (weights)

 

Download the BreadStorm File Here.

 

 

 

 

DSC_0057

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours, barley flakes and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil and balance of the water, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

DSC_0062

DSC_0049

DSC_0060

 

DennyONeal's picture

Kneading

June 25, 2016 - 3:07pm -- DennyONeal
Forums: 

Two stretch and fold questions:

Many recipes say do one s&f every X minutes. Do they literally mean 1, or does 1 refer to a set? If the latter, how many in a set?

 

i have read several times in these forums that you're never supposed to tear dough. But several s&f videos I've seen show that the dough is clearly torn. Sure could use some help on this. 

ChrisMH's picture

unrisen pizza dough used as starter for new dough

June 25, 2016 - 9:44am -- ChrisMH

Yesterday, I made Roberta's pizza dough recipe from NYT. ALL ingredients were new and the water temperature I used was under 110 degrees. I did NOT proof the yeast prior to using it(I usually do). Recipe called for AP and 00 flour. This is the first time I used 00 flour. Followed the exactly, portioned it out and is in the fridge to cold ferment---it has NOT risen. I took one piece out and it seems to have changed slightly on the counter.

I'd like to use a fourth of the cold dough or the piece I took out.

Bogie's picture
Bogie

i am baking a pure levain loaf . After approx 8 hrs after feeding of the levain , I am mixing the dough for the autolyse , after 30 minutes I am mixing the final dough, with 216 gr of leaven. I am folding the dough 4 times & letting it rest covered overnight. The next morning I divide it & put in proofing baskets for 4 hours. The house is at 75 to 77 degrees and the loaves seem to me to be overproofed. After transferring to Dutch oven they do not raise during the baking. It appears to me that the room temperature is too high for an overnight rise & then again for a 4 hr proof. Help I need help!

Danni3ll3's picture
Danni3ll3

My own version of a Chad Robertson's Tartine 3 recipe. It has 20% of Brûlée Creek partially sifted whole grain flour and 10% dark rye as well as 120 grams of toasted sesame seeds. Total flour amount not including Levain was 1000 grams. I used 150 grams of 100% rye/wholewheat levain that was fed 3 times after being taken out of the fridge. The dough hydration was 75% not including the levain. I believe it was 77% including levain. 

Toasted the sesame seeds in a dry frying pan and then used 50 g of the water to hydrate them.

Autolysed the flours for one hour, added 25 g of salt and the 150 g of Levain, then did six sets of folds over the next several  hours.  After the sixth fold, I had to go out so into the fridge, the dough went.

When I came back, I did the pre-shape, let rest for 30 minutes then shaped. Both were done using the letter fold method. I seem to get better tension with this method. Put the boules seam side up (I usually do seam side down) in baskets and I let rise for about 2.5 hours on the counter.

I was thinking of baking them right then but the poke method told me they were not ready. So as it was getting late and I had to be up early for a dog show, I put the two loaves in the fridge and decided to forget about them until I could properly deal with them the next day. 

So today, once we got home from the show (daughter's dog got one point!), I went ahead and baked them. 20 minutes at 500 in covered Dutch oven, 10 minutes at 450 and then 28 minutes with the lid off. I am finding that I like to bake my breads for about one hour lately. 

Oh the scoring is thanks to Trevor Wilson's Instagram videos. They inspired me to try his favourite scoring for boules. I got some pretty good ears!

I am very pleased with this one since I did my own thing regarding the method (basically, stuck it in the fridge when I didn't have time to deal with it). I will post a crumb shot when we cut into it. 

Update: Crumb shots

Nice moist crumb! Even hubby commented on it! I will be making this one again!

dave35's picture

Ovens for start-up bakery

June 24, 2016 - 9:18am -- dave35

Experienced home bakers looking to commercialize a bit. Focus will be mostly hearth breads and some pan breads and buns and such. Production will be fairly small to start. Trying to keep capital investment lower at this point. Previous commercial wood-fired hearth baking experience, but no space for a WFO this time.

Anyway, we need some ovens.

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