The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
clearlyanidiot's picture

Crypto-Peerless mixer.

July 30, 2013 - 8:00pm -- clearlyanidiot

I have a Crypto-Peerless ec30 30qt mixer that's leaking oil from the planetary assembly. The assembly is held on with just one nut, which I've been able to loosen, but the planetary assembly shows no signs of budging, to spite encouragement from a rubber mallet.

Any advice?

I contacted the manufacturer about a repair manual, weeks ago, but no reply.

david earls's picture

Pane incognito (long)

July 30, 2013 - 2:28pm -- david earls

This is a variation on Ciril Hitz's focaccia formula, adapted to my baking style. I use King Arthur Sir Lancelot (KASL) flour for this; the 14%-gluten content is a blessing.

Total flour = 100%
Total hydration = 80%

Formulas are great because you can adapt them so easily to fit your baking gear. I size the poolish to fit my small proofing container, and the loaf to fit the pan I'll bake in. 350g is perfect for mine.

Make the the poolish the night before:
Flour, 40% (140g)
Water, 40% (140g)
Yeast, about 1g

Franko's picture
Franko

Currently on vacation for two weeks and not travelling anywhere too far from home, I have the luxury to bake and post the results sooner than I've managed to over the last 6 months. The Czech type Rye bread that was shown in my last post was the most recent loaf made and it disappeared, ahem, rather quickly. It was such a nice bread I almost made a second loaf of it but decided to conserve the remaining bit of the Czech rye flour for other projects. It's been an interesting, and very satisfying experience over the last two bread bakes using the Gilchester's flour from the UK that Andy shared with me and the Czech rye I found in Prague, but now it was time to use some of the flours from my own country. 

The formula I put together uses organic whole grain Red Fife milled at True Grain Bakery here on Vancouver Island, along with One Degree Organics Sprouted Spelt Flour and Anita's Organic AP flour. The whole grain RF and the spelt account for just slightly over 51% of total flour in the formula giving the finished loaf a wonderfully robust and complex flavour profile highlighted by the slightly spicy character of the Red Fife and the toasty, nut-like contribution of the spelt, all complimented by the tang of a 16 hour sour leaven. The crust has a good crunch to it, offering notes of caramel to the overall flavour of the bread as well. The flours were given a three hour autolyse before the final mix which resulted in a remarkably soft, moist, and open crumb compared to similar type mixes I've made in the past. Somehow I don't think this loaf will have the opportunity to go stale and more likely it will disappear as quickly as the previous loaf did.

 Formula and procedure below.

Cheers,

Franko

51% Whole Wheat & Spelt Sourdough%Kilos/Grams
Ingredients  
   
Leaven  
Bread Flour65.00%60
Whole Wheat Flour-Red Fife35.00%32
Mature Rye Starter- 100%8.00%7
Water110.00%101
Total weight218.00%200
ripen for 15-18 hours at 74-76F  
   
Final Dough 1000
Organic AP Flour45.0%214
Whole Wheat Flour-Red Fife31.0%148
Sprouted Whole Spelt Flour24.0%114
Leaven42.0%200
Barley Syrup-non diastatic1.6%8
Sea Salt2.5%12
Water64.0%305
Total weight210.1%1000
DDT-76-78F Bulk Ferment-1.5-2.0 hours  
   
Overall Formula Kilos/Grams
Total Flour100.00%571
AP Flour- Anita's Organics47.92%274
Sprouted Whole Spelt Flour-One Degree Organics19.99%114
Whole Wheat Flour-Red Fife- True Grain31.44%180
Dark rye Flour0.64%4
Barley Syrup-non diastatic1.33%8
Sea Salt2.08%12
Water71.61%409
Total weight/yield175.03%1000
Total Pre-fermented Flour16.69%95

 

  • Mix leaven ingredients and ripen for 15 to 18 hours at 76-78F

  • Add all of the water indicated in the final mix to all of the flours and autolyse for 3 hours. Add more water if needed to ensure there are no dry parts in the dough.

  • Final Mix: Add the barley syrup and leaven to the dough and mix till thoroughly combined then add the salt and continue mixing until the dough is smooth and cohesive. Five minutes on 2nd or 3rd speed depending on your mixer, or by hand for 8-9 minutes. Using the slap and fold technique is recommended. Test for a windowpane to ensure sufficient development before putting the dough into bulk ferment.

  • Bulk ferment for 90- 120 minutes at 78F giving the dough two stretch and folds at 30 and 60 minutes. Give the dough a third S&F if needed at 90 minutes.

  • When bulk ferment is complete, round the dough lightly and rest it for 15 minutes before final shaping.

  • Shape as desired and put the dough for a final rise of 60 -90 minutes. The spelt content makes this dough a fast riser and it should be monitored closely after 45 minutes.

  • Preheat oven and stone to 485F for 45-60 minutes.

  • Proof the dough to 10% less than double the original size. Have your steam system in place in the oven. Slash as desired and slide the dough on to the baking stone.

  • Reduce the oven temperature to 465F and bake for 10 minutes, then remove the steam system and allow the oven to vent. Continue baking for 25-30 minutes, rotating the loaf for even colouring and reducing the oven temperature if necessary for a well coloured loaf. Bake to an internal temperature of 210 F.

  • Remove the loaf to a rack to cool for an hour before wrapping it in cloth. Allow to cool completely before slicing, 5 hours or more.

Cob's picture

Recipes for fried bread

July 30, 2013 - 12:12pm -- Cob
Forums: 

Yes it's bad. But it isn't toast or bruschetta, so it will do me until I'm bored.

(I'm not sure this the forum for recycling stale bread, so excuse me if I'm imposing myself....)

I've been making croutons for salad the old fash' way, deep-fried cubes in hot oil (none of this healthy drizzling your cubes with EVO for a quick toasting in the oven), and simply deep-frying little triangles of bread, for no reason, other than they're quite tasty with salt and pepper.

gmagmabaking2's picture

2 gmas Brioching 1 gma Reunioning!

July 30, 2013 - 10:37am -- gmagmabaking2

I wonder if either of those are verbs??? What a week... Helen and I did make up the brioche I suggested, and Barb was very busy getting "baked ahead" breads ready for her yearly family reunion.  She is blessed to have both of her sons and all of their progeny with her for two weeks. CA branch of the family travels up to WA each year and the fun, baking, making jams, and many filipeno dishes is ON! Here are some pictures of our baking together, albeit different items this past weekend.

Abelbreadgallery's picture

La Mancha bread

July 30, 2013 - 8:38am -- Abelbreadgallery
Forums: 

Castilla-La Mancha, the land of Don Quixote and Sancho Panza, is one of the few regions with a Geographical Indication bread: Pan de Cruz de Ciudad Real (Cross bread). It’s a low hydration bread done with a variety of flour named “candeal”, which gives bread a sugary flavour and a mild and crunchy crust because it’s baked at lower temperature than usual. In all region bread masters prepare pieces with these characteristics.

Wingnut's picture
Wingnut

Now that my new starter is up and running and my wife work mates are requesting more bread I baked again.

20% Whole Wheat Sourdough with Pumpkin Seeds

20% Whole Wheat Sourdough (for me)….

and 20% Whole Wheat Sourdough with Sundried Tomatoes and Pecorino Cheese

 

Crumb Shot coming soon…….

Here it is…..

 

Cheers,

Wingnut

bruneski's picture

Eastern European Breads (ressurrecting an old post)

July 30, 2013 - 7:34am -- bruneski
Forums: 

Hi, TFLers!

This September, I`ll spent about a month traveling by car around Eastern Europe. The round trip will start (and finish) in Prague (Czech Republic).

Besides the Czech Republic, I`ll be visiting Austria, Hungary, Croatia, Eslovenia and Venice in Italy.

What are the unmissable bread tasting opportunities along this route?

Are there any special bread baking ingredients and utensils that should be bought along the way and brought home?

golgi70's picture

25% Spelt Baguette with Poppy Seeds

July 29, 2013 - 8:17pm -- golgi70
Forums: 

Just threw together for fun at work and came up with some nice results on a quick hybrid dough. 

10 baguettes @ 22 oz

37 oz ripe white starter (100% hydration)

80 oz Malted Bread Flour

30 oz Whole Spelt Flour

5.5 oz Poppy Seeds

77 oz H20 (hold back 7 oz to finish)

2.5 oz Salt 

.5 oz   Yeast.

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