My wife has an offer for a tenure-track position in Providence. Anyone from there that can tell me a little about it? We'll probably be moving in June/July...

I bake challah rarely, once every two or three months, usually two loaves. One I pan bake; it gets sliced and frozen for French toast, two or four slices thawed each time; it lasts a good while. The second loaf I braid, only because I like the way the shiny, chocolate-colored, bulging braid looks: eye candy. However, each time I bake challah I have to relearn six-strand braiding--my favorite. I baked challah two days ago, and the braiding was especially frustrating, in part because I'd tried a new recipe--it turned out delicious, but I'd made the dough softer than usual--as well as having to, once again, look at my cheat-sheet, make a move, look at my cheat-sheet, make a move, answer the phone, try to figure out where I was...well, you know the rest. I finally got it to look half-way decent; proofing, oven spring and browning aided considerably.

Yesterday, I recalled how, when I was about ten years old, I'd learned to braid four strands of flat, plastic lacing--called "Gimp"--into an attractive round braid. With a metal snaphook on its beginning end,  a yard of it, doubled back on itself and the loop closed with a square-braided slide finished in a Turks-head knot it made a handsome lanyard. I got so good at making lanyards I supplemented my meager weekly allowance by making them for other, less-talented Boys' Club campers, and kids in my neighborhood. I recall I also made a few dog leashes too.

With that memory recalled...

I made my self a practice string which I carry with me in my shirt pocket.  Now, at most free moments, I take it out; my latest mantra is, 6 over 1, 2 over 6, 1 over 3, 5 over 1, 6 over 4,...etc., etc., etc.

David G

Today's bread was a rustic sourdough using my wild yeast starter:

I was out of aged whole wheat, so used all white flour instead (the recipe usually calls for 13% whole wheat).

• 300 grams starter (100% hydration)
• 725 grams white flour
• 495 grams water
• 1 tsp malt powder
• 17 grams salt

Mixed all together with a 30 minute autolyse before adding the salt, then let it sit for 4 hours with one stretch and fold halfway.  Made fairly freeform loaves, being careful not to de-gas the dough, and let them proof at room temperature (on parchment on the back of a cookie sheet) for 45 minutes while the oven preheated.  I cover them with a smooth kitchen towel tucked around the well-floured loaves and put a paper towel roll between the loaves to keep them from spreading into each other.  Very high tech!

After proofing I slashed them and baked them at 425F for 45 minutes, putting a cup of hot water into a hot cookie sheet in the oven at the same time to make steam.  I think the slashes should have maybe been deeper.  When the loaves sprung (?) up the oven they just sort of flattened.   But other than that, I have no complaints. 

I've made the rustic sourdough a few times since I developed the starter last fall and I am always amazed and thrilled when the loaves rise so beautifully in the oven, with no added commercial yeast.  It's very magical.  Also extremely chewy, sour and delicious!

It was dark by the time we sliced it for supper, but I managed to get an okay photo of the crumb:

And as a bonus, while the bread dough was sitting for most of the day in between stretch and folds, I used the rest of my starter to make sourdough english muffins using the recipe from Wild Yeast blog.  This was my first time making english muffins, and I was really pleased. 

My only modification was to use all white flour due the aforementioned whole wheat flour shortage in the house.  The dough was very, very sticky and stayed that way, so I did add a little more flour as I mixed.  I cut them out with a 3" crumpet ring, and proofed them on the back of a baking sheet, covered with plastic wrap.  I baked them on my Oster griddle set to 275F, 8 minutes per side. The griddle is known to stay pretty cool, so I can't guarantee that the 275 setting is really 275, but whatever it was, it worked well.

They ended up looking pretty close to the storebought Costco ones my kids devour when they go to their grandparents, but taste so much better!  And I recognize all the ingredients!  I'll be doing this recipe again, with the whole wheat flour next time.

1st March 2012 Premature Springtime Baking

Today I made some breads to begin re-stocking the freezer for the next market.   It has been a beautiful day; a real pleasure to get out onto the patio and work on the oven.

The 3 wholemeal bloomers are yeasted, made with an overnight sponge.   The Gilchesters’ loaves are the same as the last few batches; a mixer and oven full!   The Pumpernickel is an authentic one.   Thank you to Mini for clarifying this; these loaves contain only RYE.   There is “altus” from Borodinsky bread, then there is Whole Rye berries, Cracked Rye grain and Dark and Light Rye Flours.   Add a little Blackstrap Molasses and Salt to complete the formula.   Apologies, but I don't have photos as this bread isstill in the oven just now.

1.    Wholemeal Bloomers

Method:

• Make the sponge the night before and leave covered to ferment.
• Calculate water temperature needed for DDT of 28°C.   Combine Water and Wholemeal in the mixer, then autolyse for one hour.
• Add the Salt, Fresh Yeast and Sponge and mix with the hook attachment for 2 minutes on first speed and 4 minutes on second speed.   Scrape down, rest for 10 minutes, then mix a further 1 minute on first speed and 2 minutes on second speed.
• Bulk proof, maintaining the dough temperature @ 25°C for 2 hours with S&F after 1 hour.
• Scale and divide: 3 bloomers @ 1160g
• Final proof @ 18°C for 2 hours
• Bake in the wood-fired oven for 45 minutes.
• Cool on wires.

2.    Gilchesters’ Miche/Boules

Makes 9 loaves: 2 @ 1350g; 3 @ 950g; 3 @ 650g and 1 @ 350g

Levain build:

Method:

•  Build the levain, see description above.
• For mixing, first of all mix the Gilchesters flour with the water, on first speed for 3 minutes with a hook attachment, then autolyse for 1 hour.
• Add the levain and the salt.   Mix on first speed only for 10 - 15 minutes.   Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp.   3[28 – 1] – 18 – 20 = 43.   Water temperature required at 43°C.   The gentle nature of the mixing action is evident here with just 1°C rise in temperature due to friction!
• Bulk prove the dough maintaining DDT of 26°C for 2 hours, one S&F after one hour.  
• Scale and divide as above.   Mould round and rest for 15 minutes.   Prepare bannetons, re-mould dough pieces and set to final proof.
• Final proof DDT maintained at 26°C, for 3 hours.
• Bake in the wood-fired oven.
• Cool on wires.

3.    Black Pumpernickel Bread

Method:

• Build the sour as schedule
• Prepare the “altus” by dissolving the molasses in the water and soaking the bread pieces in the sweet liquor.
• Soak the whole rye grain in cold water for 8 hours; strain off and wash the grain, then cook it for half an hour.   Reserve any spare cooking liquid.   Cover and cool.
• For the final paste, combine the rye sour, “altus” and cooked rye berries, then add the cracked rye, light rye flour and salt into a mixing bowl.   Use the paddle beater and mix to combine on first speed for 2 minutes and second speed for 4 minutes.   Scrape down as needed and add the cooking liquor to let the paste down if needed.   I added a further 200g at this stage, meaning overall hydration of 101%.   I added flour, cracked and wholegrain to come to 100% for the formula but did not include the “altus”.   So, there is 2000g rye and 2020g water in the recipe used.   DDT is 28°C.
• Bulk proof 1 hour.
• Scale and divide.   I used 1 Pullman Pan and 2 other tins with foil lids.
• Final proof 3 hours.
• Bake in the "dead oven", covered, in the wood-fired oven, with steam, for  12 to 16 hours.
• Cool on wires
• Wrap in linen and leave undisturbed ambient for 36 hours before slicing

A very enjoyable day making good bread!

Best wishes

Andy