The Fresh Loaf

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

Seeking a Magic Mill DLX 9000 Owners Manual

December 6, 2011 - 5:35am -- djeffsmith

Hi Folks,

I've just gotten a Magic Mill DLX 9000.  I'd love to get an owner's manual for it.  Does anyone have one in .pdf format OR have one they could scan in to .pdf??  There's a site that sells these - but the payment page came up in Russian...  Made me a tad nervous supplying my financial info (know what I mean?).

 

Anyhow - thanks in advance for your help.

 

Jeff

Dwayne's picture

Help - How did they do this?

December 6, 2011 - 5:14am -- Dwayne
Forums: 

All,

 

Well it is the catalog season and our mail box is stuffed with them.  We got one from Norm Thompson and it had a "Slovenian Potica Coffee Cake" in it.  The picture of it looks terrific but I can not figure out how they did it.  Maybe one of you know the trick.  I could not grab the image and put it here so here is the link:   http://www.normthompson.com/jump.jsp?itemType=PRODUCT&itemID=16969#detailsAnchor

 

ananda's picture
ananda

Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.

Yesterday I stoked up the wood-fired oven first thing, as I had around 8.5kg of dough retarded in my fridge, and a ripe Rye “Sponge”, ready to use to make a Pullman Pan loaf of high-rye bread.

I had to get up early on Sunday to start building the wheat leaven and rye sourdough, as I had minimal stock, as usual, and had decided I wanted to make a large batch of dough using the Hobart mixer, something a bit lighter as an alternative sample for the shop I had visited the day before.

I fed the wheat leaven 3 times over the day, starting with 40g of stock, and ending up with just over 2kg.   I fed the rye sourdough twice in the same period, then made the “Sponge” last thing before going to bed.

Here are the formulae detail:

1.    Light Pain au Levain

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Carrs Special CC Flour

25

1250

Water

15

750

TOTAL

40

2000

 

 

 

2. Final Dough

 

 

Wheat Levain [from 1.]

40

2000

Carrs Special CC Flour

45

2250

Gilchesters’ Organic Pizza/Ciabatta Flour

25

1250

Bacheldre Dark Rye coarse bran & meal

5

250

Salt

1.8

90

Water

53

2650

TOTAL

169.8

8490

 

 

 

% pre-fermented flour

25

-

% overall hydration

68

-

FACTOR

50

-

 

Method:

    • Build the leaven as described above and allow to ripen until just peaking.
    • For the rye flour, sift Bacheldre flour several times, to separate the fine particles from the coarse.   Reserve the fine flour for the Rossisky loaf, and use the coarse meal as part of the grist here.
    • Weigh the water into the mixing bowl and add the ripened leaven.   Lastly add the flours and salt.   Attach a dough hook and mix for 15 minutes on first speed to develop the dough.   Scrape down as necessaryduring mixing.   Retard overnight.
    • Leave the dough for 1½ hours to come back to room temperature, before scaling and dividing.   I made 9 loaves from this dough. One in a pan, plus a variety of different-sized boules.
    • Set to prove in the bannetons/pan, covered, for 3 – 4 hours whilst firing the oven.
    • I had to bake these loaves in 2 batches, as the oven takes 5, maybe 6 loaves only, at one time.
    • Cool on wires.

The first batch went into the oven whilst it was still a bit hot.   Four of them were fine, and I sold them to my builder mates, so they are not pictured.   The large and dark specimen is the one we are currently eating.   Alison hasn’t had any yet, and I suspect it will be too well-fired for her taste; we shall see?   However, the quality in the crumb is very pleasing indeed, a fine example of how baking hot directly on the sole can produce wonderfully gelatinised crumb.   The crust has cracked beautifully and is pleasing in every aspect, except it is a little too dark!   I took another loaf for a friend who helped me out recently with a supply of wood to fuel the fire.   I gave 2 more away as samples to the shopkeeper I visited on Saturday.   The other 2 go into the freezer.

The Samples:

 2.    “Rossisky”using the Auerman Three Stage Process.

I made the “Scald” at the same time as the final refreshment for the rye sourdough, then combined the “Scald” with the “Sour” to make the “Sponge” last thing at night.   I made the final paste first thing in the morning.

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

30

300

Water

50

500

TOTAL

80

800

 

 

 

1b. “Scald”

 

 

Bacheldre Organic Dark Rye Flour

15

150

Red Malted Barley Powder

5

50

Boiling Water

35

350

TOTAL

55

550

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a.]

80

800

“Scald” [from 1b.]

55

550

TOTAL

135

1350

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

135

1350

Bacheldre Organic Dark Rye –finely sifted

30

300

Gilchesters’ Organic Pizza/Ciabatta Flour

20

200

Salt

1.5

15

TOTAL

186.5

1865

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

85

-

FACTOR

10

-

 

Method:

    • Build the sour as described, make the Scald, then combine the two to make the Sponge.   Ferment this overnight.
    • I sifted through the Bacheldre Organic Dark Rye flour, reserving the fine flour to use here, and using the coarse meal in the Pain au Levain.   Add the remaining flour and the salt to the sponge in a mixer, and combine with the paddle beater to form a paste.   Scrape the bowl down as required.
    • Bulk proof for 1 hour.
    • Line a Pullman Pan neatly with silicone paper and place the paste into the pan, neatening off carefully.   Attach the lid.
    • Final Proof 3 hours.
    • Bake 2½ hours at 160°C in an electric oven with convection and a steady supply of steam.
    • Cool on wires.   Wrap in linen 24 hours before cutting.

For some reason my rye sourdough is not managing to raise this particular type of bread as effectively as in the past.   The loaf did not quite hit the lid of the Pullman Pan, which I have usually achieved in the past.   I kept the salt out of the Scald this time as I thought this may have been retarding activity in the Sponge.   However, what I actually believe is the most likely problem is that the final paste appears a little tight.   Rye flour is notoriously unpredictable when it comes to water absorption, however, past experience tells me to be wary of going much beyond that 85% hydration rate.   I have worked with flour in the past which was so badly damaged by the milling that it was possible to just keep adding water and yet the paste never dropped at all.   Of course, it then becomes impossible to bake the loaves as there is an excess of moisture which just cannot be driven off.   I reckon I am going to have to be much more rigorous about temperature regimes throughout the entire process.   Adding more water will be a last resort only.

I have just had a sample of this bread now, having cut off a portion to use as a sample in the shop in Wooler, and given a bit to the builders for their “elevenses”.   The taste at least, is spot-on.

More baking later in the week; I will need to be getting more wood sorted as well!

Happy Baking!

Andy

yozzause's picture
yozzause

Last week 's bake was a single loaf  sourdough  with hazel and walnuts

Normaly i would make a dough 3 kgs flour 2 kgs water 1 kg sourdough culture  70g salt and 70g butter but this time i did it by hand back at my work station. It had a fairly minimal mix as the work bench had been covered in  a christmasy table cover that had been stuck down so rather than pull it off to allow a bench mix i did it in the bowl. The dough was much smaller  but at the same ratio it was  given a stretch and fold every hour and shaped  and put into the cool room after 3 hours and baked the following morning.

My normal tasters were disappointed as there was only a slice or two rather than a whole loaf.

 

 

 

Tomorrows bake is the normal size 50% wholemeal sourdough with feta and walnuts.

The college will be closing SOON so there are a few ingrediants that need to be used up

Regards Yozza

Szanter5339's picture
Szanter5339

Cake zoo.
I love my animals and thus reflect this.
There are a lot of animals and animal lovers in our family too.
Like to bake animal figurines is the joy of kids!
They are our animals!

 

cdnDough's picture

Wheat to Rye Starter?

December 5, 2011 - 4:21pm -- cdnDough

Just curious if it is reasonable to make a rye starter using my wheat starter? If I feed some of my sourdough wheat starter with rye flour for a few days will I get something that resembles a rye starter?

For what it is worth, I've had a rye starter in the past but it tends to slowly loose its potency in the back of the fridge over the summer when I don't use it as much.

freerk's picture
freerk

**second update: I have included a picture of the speculaas rolls as properly formed. In my first attempt I tried to make Levine's rolls look like stars more than flowers, but actually, the round shape is much nicer, I think!

**update: there is a minor mistake in the recipe and video, that I have corrected: the 30 gr. of lemon zest in the original recipe is meant to say: candied lemon zest" which has a lot more moisture in it and is a lot less "lemony" When using pure zest; use about 2 lemons of zest (which is still a lot, but the recipe is benefiting from that!) Sorry for the hick up!

Levine's Divine Speculaas Rolls

Craving Speculaas

Why do we crave certain foods or ingredients on particular moments in time? A turkey tastes like a turkey in July, but still we prefer to eat the lot of them towards the end of November. A raspberry, for instance, is best eaten when it is around, of course... I understand my craving when that time comes, but why have we made a turkey seasonal?

Here in Amsterdam, the shops are filled to the hilt with speculaas in all sorts, shapes and sizes the year round. Yet, it is when winter rolls in that the Dutch start to consume it by the bucket full. On occasion I will treat myself to a nice box of speculaas cookies in the middle of summer (from a real bakery rather than from the supermarket of course), but it's not until the "oliebollenkraam" has appeared on the bridge around the corner and in our back yard the "winter tree" (as I call it, 'cause I have no clue what sort of tree it is) starts to bloom, that my speculaas consumption suddenly goes through the roof.

"Tradition" I hear you say; we eat turkey for Thanksgiving, speculaas when winter is upon us and Pan de Jamón for Christmas (if you would be Venezuelan or married to one).

So... we are okay with more "summer" in our food in winter, even if that means the strawberries need to be shipped in from halfway around the globe. But we don't want to be remembered of winter in the middle of summertime, even if all ingredients are readily available. I mean; I eat summery salads in December, but never oliebollen in full blown spring.

We all have that bottle of liquor in the cabinet that tasted so exquisite on that little terrace in Rome, but didn't quite hit the spot on a dreary autumn afternoon back home. I guess it is indeed tradition, or maybe more accurate; a ritual.

Speculaas spices are very much comparable to allspice in the U.K., or Pumpkin Pie Spice in the U.S. It's warm, brown, comforting and forgiving. Eating it is almost a message to our bodies to be prepared for things to come. Smelling it coming into the kitchen, makes you forgive the hailstorm that just spat its icy daggers in your face on the way home.

This recipe is put together by my much admired baking friend Levine. It shot straight to my comfort baking top 3 because of its original flower shape and the great taste combination of almond paste with a royal zing of lemon zest. It makes the end result less sweet than a lot of speculaas/almond paste recipes that are floating around. All of you Dutch readers, please follow the link for the Dutch recipe on Levine's blog, after watching the video of course :-)


Levine's Divine Speculaas Rolls

The dough:

500 gr. bread flour
50 gr. sugar
10 gr. speculaas spices (or a bit more for a stronger taste, formula below)
10 gr. instant yeast
185 gr. lukewarm milk (whole or semi-skimmed)
55 gr. unsalted softened butter
2 big eggs, whisked
8 gr. salt

The filling

300 gr. almond paste
± 2 TBS egg
30 gr. candied lemon zest, or the zest of 2 lemons

Method

Described is the method using a stand mixer, but the dough can of course also be mixed using a bread machine, as well as kneaded by hand. If using a bread machine; follow the recipe from the first rise after the machine kneading.

Put the flour, sugar, speculaas spices, yeast, salt and the clumps of softened butter in a bowl and mix with a wooden spoon. Add milk and eggs, mix together, and knead with a dough hook for 10-15 minutes to develop a supple dough. The dough can be a little sticky.

First Rise

Transfer the dough to an oiled container, making sure it is covered all over. Cover and let the dough rise until doubled in about one hour.

Meanwhile, mix together the almond paste, egg and lemon zest. Shape into 15 equal balls.

Forming

Turn out the dough on a lightly oiled work surface. Divide the dough in 15 equal pieces and shape them into tight balls. Leave them to rest for 15 minutes.

Flatten the balls of dough in the palm of your hand or with your rolling pin. Put a ball of almond paste in the center and fold in the almond paste, making sure to pinch the seams well.

Put the ball seam down on your working space and roll out again carefully, making sure it keeps its circular shape and the almond paste is spread out evenly. With a dough cutter make eight slits in the dough, leaving the center in tact. Then pair up two petals, twist them so that their sides touch and the almond paste is showing as a swirl. Pinch them together on the bottom.

Divide the rolls on 2 baking sheets, placing them with enough space in between. Carefully flatten the rolls on the baking paper or baking mat. Cover well with oiled cling film and leave to proof until almost doubled in size, in almost an hour.

Baking

Bake the rolls in the middle of a preheated oven for about 15 minutes until golden on 180° C. Put them on a rack to cool.

Speculaas Spices; home made

30 g cinnamon
10 g cloves
10 g nutmeg
5 g white pepper
5 g aniseed
5 g coriander seed

Mix all ground spices together and store in a small airtight container.

There are many varieties and tweaks out there, I really like this one. As long as the base is the same, you can tweak your speculaas spices, just the way you like it.

Enjoy! Please feel free to comment and subscribe if you want me to keep you updated. Also I want to ask you to endorse my growing BreadLab initiative on Facebook; every like gets me closer to realizing a 6 episode "breadomentary", chasing the beast bread the world has to offer. Thanks in advance!

Freerk

varda's picture
varda

 

Several months ago there were a slew of great posts on breads with rye starters - Khalid, Arlo, Syd, Lumos and I've probably missed some.   I didn't have a rye sourdough starter, so I bookmarked a bunch of these posts and forgot about it.  Then I made a rye sourdough starter so I could make Whitley's Russian Rye, but it was only when Joyfulbaker posted on Hamelman's mixed starter formula (p. 162 of Bread) that I realized I could make it with my new rye starter.   In doing so, I found I had extra high hydration wheat starter, which looked so nice I didn't want to throw it out.   So I adapted the Pugliese recently posted by Sylvia to use starter instead of poolish.  

Although it changes the character of the bread, I think the adapted version works pretty well. 

The Hamelman is a delicious, balanced formula.   I tweaked it by swapping out a little of the bread flour for whole wheat.   Other than that I followed instructions.  

Formula for Sourdough Pugliese:

 

Final

Starter

Total

Percent

KAAP

120

71

191

66%

Durum

100

 

100

34%

Water

145

89

234

80%

Salt

6

 

6

2.1%

Starter

160

 

 

 

 Method:

Mix all but salt and autolyse for 40 minutes.   Add salt.   Mix for several minutes in the bowl by scooping dough from the edges to the middle.  Stretch and fold on counter 3 times in half hour intervals.   Continue bulk ferment for 1 hour after last stretch and fold.    Shape into boule and proof upside down in bowl.   Bake at 450 for 15 minutes with steam, 30 minutes without. 

 

New2BreadMaking's picture

Experimenting with pineapple juice instead of water

December 5, 2011 - 1:49pm -- New2BreadMaking

My "typical" bread recipe consists of combining:

          1 cup starter (Gold Medal Whole Wheat, approx. 115~125% hydration, and approx. 7~8 weeks old)

          1 cup of water

          2 rounded tbsp. of Turbinado (blonde) sugar

          1 tsp. salt

Then adding combination of:

          3 1/2 cups of Gold Medal Whole Wheat flour

          3 level tbsp. of Bob's Red Mill "Vital Wheat Gluten Flour"

 

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