The Fresh Loaf

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

Hello, What a pleasure to discover farine-mc's post on her blog about Noah Elbers and his talented group of bakers, and this bread.
Thank you Farine!!! (Farine-mc's post is here: http://www.farine-mc.com/2011/01/noah-elbers-maple-oatmeal-bread.html - great information on how to make this bread, and video from Mr. Elbers' bakery, too!)

This oatmeal bread is made with cooked steel-cut oats, maple syrup, levain and a poolish. I had to try it!:



These are the weights I used (to make two loaves, 680g each)
(My baker's percentages may not correspond exactly to farine-mc's percentages;
I keep my starter at 100% hydration):



Noah Elbers' Maple-Oatmeal Bread       1360 Desired Dough Weight in grams       <----      
                 
  From farine-mc.com          
  Baker's Percentages Weights Baker's
Ingredients Dough Levain Poolish Dough Levain Poolish Total %
                 
Bread flour 0.75 0.2 0.9 438 23 53 514 76%
WW flour 0.25 0.05 0.1 146 6 6 158 24%
Steel-cut oats, cooked 0.2     117     117  
Water 0.54 0.25 1 316 29 58 403  
Maple Syrup 0.16     94     94 75.05%
Yeast instant     0.004     0.2 0.2 0.03%
Salt 0.0264     15.43     15.43 2.30%
Sourdough Starter   0.5     59   59  
Levain 0.2     117        
Poolish 0.2     117        
                 
Total 2.3264 1 2.004 1360 117 117 1361  

Here's the crumb shot (this bread has a gorgeous flavor, very moist crumb, and a slight sweetness, not definable as maple but still very good):

Happy baking everyone! from breadsong
kranieri's picture

Question On Baking Time

January 9, 2011 - 9:36am -- kranieri

Hello all - 


just finished a rehab of my starter from a dormant period of 4 months


so this is my second loaf, its been a struggle getting back into the rhythm - 


 


the real issue here is that i seem to always be guessing at baking time. the loaves come out chewy (which i have grown fond of) and even after a long cooling period when i finally them open they still seem to be somewhat moist and tender. even when i used an instant read thermometer i had the same problem. 


 



The Loaves.

seanmachado's picture

Help with kneading, rising slack dough portuguese sweetbread

January 9, 2011 - 8:21am -- seanmachado
Forums: 

Hi everyone.


 


I am having trouble with trying to make Massa (Portuguese sweetbread) from a generations old secret family recipe.


 


My mother made the bread for generations until she passed away last year, her recipe box was thrown out, but myself and several nephews got together and came up with the recipe that she used.


 


I cut down her recipe (which was for 7 loaves at a time, and ingredients were measured in POUNDS).

loribe's picture

my dried & revived starter is ready now?

January 9, 2011 - 6:59am -- loribe

I began reviving a dried starer 4 days ago - it is now more than doubling between feedings - it actually doubles or more in only a few hours ...it's it ready to bake with?  Sorry for such a juvenile question ...I do try searching first but so many posts come up and I can't spend hours reading to find one answer - thanks for your patience!


-Lori

T Cake's picture

Does anyone have the river cottage bread book?

January 9, 2011 - 4:35am -- T Cake
Forums: 

and if so, could you let me know if it has a panettone recipe in it please? I want to buy some panettone cases for someone that has the book, but wasn't sure what size to get as I don't have a copy of that one myself. The was planning on getting the cases from bakery bits who have them in 170mm, 110mm, 134mm, 154mm. I'm guessing any size would be OK, but I thought it would be best to check.


Cheers


T Cake

Jaydot's picture

I baked it anyway

January 9, 2011 - 4:06am -- Jaydot
Forums: 

Yesterday evening, I messed up a recipe for a small fruit+nuts sourdough loaf and ended up with an incoherend wet mess of dough that wouldn't be stretched or folded, or even handled without falling to pieces.
I was on the verge of throwing it out, but decided to see what happened, if only for the learning experience. So after two hours of fermentation I manhandled it into a sausage shape and put it in a pan for overnight proof in my cold cupboard. Amazingly, it had doubled in size this morning, so I baked it anyway.

jokiwi's picture

My freshly milled flour tastes BAD!

January 9, 2011 - 1:33am -- jokiwi

I'm new to milling. I live in Italy, and I have tried using "hard wheat". It always seems to have quite a strong, slightly acidic taste. Is that the way it should be, or am I doing something wrong? Am I supposed to leave the flour to "prove" for a few days before using it, or can I use it immediately?


Thanks for your help.


Jo

Mebake's picture
Mebake

Following 4 sourdough baking disasters in a row, a planned not to throw the dough this time. I sprinkled 1tsp of yeast and baked it 2 1/2 hours later.




The crumb shot above is from a slice at one side of the loaf, while the the crumb below is from the other side.



And the culprit: My starter. The size of the bubbles show a lacto-bacterial fermentation, with very little yeast activity. I have never seen such fermentation cells since i started using sourdough.



I am tending my starter now, feeding it every 12 hours to revive my yeasts.

ggonzalez's picture

Inspired

January 8, 2011 - 9:46pm -- ggonzalez

Thanks for building this forum!  I have been baking from a sourdough i started about a month ago.  I've been using only the Cheeseboard Collective book and was in need of some inspiration.  Found it in spades on this site.  I did not know the first thing about bakers math until i read it here.  Looking forward to experimenting now that i better understand the why behind the recipes I've been using.  

GSnyde's picture
GSnyde


I joined in the Dutch Oven craze with a Pain de Campagne bake a few weeks ago, and the outcome was fine, but I think I get my best results with Sylvia’s magic towel technique.  So, for my first try at a Tartine-like Country Bread, I baked two sloppy boules on the stone.


IMG_1998


I used the formula Brother David posted last week (http://www.thefreshloaf.com/node/21389/country-bread-freshmilled-flours, except I used professionally-milled flours rather than home-milled (since I don’t have a hackmesser of my own, nor a KitchenAid grinder attachment [which would not be very useful in that I don’t have a KitchenAid <geez, this sentence has lots of digressions>]).  I used my favored white flour, Central Milling Co.’s Organic Artisan Baker’s Craft, along with KAF Whole Wheat flour and BRM Whole Grain Spelt flour.  (This was the first time I’d used spelt flour and now I have a hankering to fry up some of those small Pacific surf fishes so I can have smelt on spelt.)


The 77% hydration dough was silky and malleable, but it was gumby-in-a-toaster-like to shape.  With a good deal of flour on the board and on my hands, I managed to form pretty tight boules.  I proofed one in the garage (52 F) so they could be baked in succession without the second one being overproofed.


As soon as they were gently plopped from the bannetons to the peel, they spread out.  But they did rise nicely in the oven.


IMG_1994


And there was much crust crazing.


IMG_2000


And this is kinda what I like the inside of my bread to look like.


IMG_2003


The texture is about ideal for me—very moist, tender and airy crumb, but with some chew to it.  The flavor is good, but not the most interesting.  Not quite sour enough and I miss the touch of rye I usually have in my Pain de Campagne.


I think the next test is to try to get the flavor of San Francisco Country Sourdough with the crumb texture of this loaf.  Maybe 70% white/20% whole wheat/10% rye with 75% hydration and a three hour primary ferment.


Of course, Tasha thinks I should forget about bread and learn to bake kitty treats.


IMG_2011


Glenn

 

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