The Fresh Loaf

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

First bake of 2015

January 3, 2015 - 12:51pm -- Ruralidle

I have just made 2 loaves of 25% wholemeal (12.5% wholemeal rye & 12.5% wholewheat).  It is a recipe that I have made a few times now and it goes down very well with everyone, especially those that I gift it to.  Majority ingredient is Shipton Mill #4 and I use both my rye sour at 150% hydration and wholewheat 100% hydration levain to give a good flavour profile and not too sour taste that even children seem to like.  The larger loaf is a present for one of our neighbours.

ma_pies's picture

Ankarsrum Mixer and Pie Dough

January 3, 2015 - 12:19pm -- ma_pies

Hi, I'm looking to purchase a 7 qt mixer to make lots of pie dough and Ankarsrum came across. I was wondering if anyone had experience making pie dough using an Ankarsrum mixer as I couldn't find anything elsewhere. If there's a better mixer in the market for making pie dough, please let me know. Thanks in advance!

Tedm's picture

So my Hobart N50 has arrived and......

January 3, 2015 - 8:37am -- Tedm

After a fair bit of cleaning it's looking OK, but I may send the base off to a mate with a bodyshop for a respray :)

It was making a bit of noise when running but after a tweak of one the adjustment screws its pretty quiet but there may be room for improvement.

Now I have a few questions:

Firstly the gear selector is a bit loose and it moves up and down- is there any way to tighten this up?

fupjack's picture

Ingredient storage methods - what do you do?

January 3, 2015 - 8:22am -- fupjack

I'm starting to have too much in the pantry.  At least, too much in small bags that slip around.  I have smaller quantities of hazelnut flour, tapioca flour, nuts, etc, and they're in bags because that's how they come from the store.

I'm thinking some sort of stackable tupperware might work for holding it all.  I'm curious - how do other people store ingredients when the original containers aren't working out?

ernieS's picture

Multigrain rye sourdough problems

January 3, 2015 - 7:52am -- ernieS

I have been making a dark rye sourdough from a recipe in “Crust.” It calls for 300g white flour, 500g dark rye flour, 400g sponge, 20g salt, and about 530g water. My starter is 50-50 flour/water by weight. The recipe on p 59 of the book by Bertinet calls for 600g of water but I find this dough is way too wet. After working the dough for 10 min I add a cup of mixed, toasted seeds.

I knead the dough 10 min, add the seeds, let it rest an hour, fold it, rest another hour, then divide it an let it rise in a cool place (60 deg or so) overnight.

Big Ben's picture

Almost perfect loaves

January 3, 2015 - 4:34am -- Big Ben

Hi all, I am a long time reader, first time poster.

my background.. I am a chemist by training, jack of all trades in life.  I will fix anything that needs it.  Baking and cooking has come naturally.  A few years ago, my wife challenged me to "make bread with really big holes"...

It has been a process.  There were many over proofed loaves, the flavor came quickly, but the rise. Shaping and proofing has constantly evolved.  

 

Three of my main influences have been Tartine, joey baker bread, and FWSY....

 

on to the pics

 

dmsnyder's picture
dmsnyder

Ken Forkish calls this "Overnight Country Blonde," but that doesn't describe the method I used.

Two days before baking, I activated some levain from my refrigerated mother starter. I let this ripen to a "young" stage, where it had doubled in volume. Bubbles were just starting to appear on the surface and, the aroma was fruity, not vinegary. I then mixed a half batch of Forkish's levain (which is still about double what I needed for the bread I was making). This was mixed at about 11pm and fermented overnight. The day before baking, I mixed the final dough at about 8 am. At about 7 pm,  I divided and shaped the dough. After about 45 minutes at room temperature, I refrigerated the loaves. They were baked today at 4 pm, after sitting at room temperature for about 90 minutes.

I haven't tasted it yet, but it sure smells delicious. In fact, the whole house smells delicious with the aroma of fresh-baked bread, complimented by the smell of fresh-baked chocolate chip cookies.

I gotta go wash some chard, fry some fish, pour some pinot grigio and slice some bread. 2015 is getting off to a pretty good start chez nous. I hope it's the same for you all!

Happy baking in 2015!

David

dabrownman's picture
dabrownman

Lucy originally set out to do her take on combining Karin’s take on Maria Speck’s Aroma Bread and Karin’s Great Wild Rice bread.  Both of these breads are on our favorite list and on Lucy’s top three breads for various years.

 

But Aroma means aromatic seeds like caraway, anise coriander and fennel but you won’t find any in this bread because we forgot to put them in.  But, don’t let this keep you from adding them in your version.  With or without the bread won’t know the difference even though you might.

 

This is also our fist sprouted flour bread with lots of add ins in it too.  We subbed Japanese Black rice for the wild rice since, while still expensive half the cost of wild and nearly as tasty.  We sprouted some black rice too and put it in whole instead of grinding it into flour like the rest of the whole and sprouted grains.

 

Besides the BR, the other 7 grains were” Hayden Mills emmer (farro), spelt, rye, wheat, Kamut, Pima Club and Sonoran White from Ramona Farms.  Whole grains were 50% of the mix and half were sprouted and dried in our new dehydrator.  The white flour was KA bread flour.

 

We sifted out the hard bits and fed them to the SD 3 stage levain build and then retarded it for 24 hours in the fridge.  We also made a small 1 build, 12 hour, YW levain of 50 G that we made the next day which was ready in time for mixing it into the dough. 

 

We thought this dough would be on the heavier side with 200 G of seeds in the mix and a YW kicker should help open the crumb some even if on the small side.  We omitted the autolyse this time and just mixed everything together with a spoon and let it sit 30 minutes before the slap and folds began.

 

Even though the hydration was only 80%, the mix was still sloppy due to the Ramona Farms, spelt and black rice being in the mix.  It finally quit sticking to the counter during the 2nd of 3 sets of slap and folds 2ith the first one 8 minutes and the next 2 1 minute each.

 

We also did 3 sets of stretch and folds and each of the gluten development manipulations were done on 40 minute intervals.  The sesame seeds, sprouted Japanese rice, flax seeds, pumpkin and sunflower seeds were added during the first set of stretch and folds and they were thoroughly incorporated by the end of the 3rd set. 

 

Because of the cold we kept the dough in a SS bowl 0on a heating pad during the gluten development.  We skipped the bulk ferment and immediately shaped the dough, placed it in a rice floured basket, bagged it and retarded it for 12 hours.  After a 3 hour warm up on the heating pad, we fired up Big Old Betsy to 500 F and put in the Mega Steam.

 

We upended the basket on parchment on a peel, slashed it and slid I on the bottom stone for 20 minutes of steam at 450 F.  We then removed the steam, turned the oven down to 425 F convection and continued baking another 25 minutes until the temperature read 208 F wj=hen the oven was turned off the bread left on the stone till it hit 210 F and was removed to a cooling rack.

 

The dough bloomed and sprang well under steam, became a  deep mahogany color and smelled seedy in a good way.  We like everything about it so far and hope the crumb is a as nice when we slice it for breakfast toast in the morning,  The crumb wasn't as open as the same bread without all the add in seeds and black Japanese rice sprouts but it was open enough not to be too dense. We thought that the YW woild do a better job of opening the crumb but we thought Lucy would be a decent bread baking apprentice too:-)

The crumb is just full of good tasting seeds and now we wish we wouldn't have forgotten the aromatic ones.  In any event, this is a fine tasting bread and will be perfect with just about any kind of meal this week.  It is a welcome change from the no added bits in the crumb  breads we have been making of late.  Lucy reminds us that she is really going to be watching us bread people this year to pick her breads of the year for 2015!

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

6 Week Retarded Rye Sour Starter

8

0

0

8

1.26%

83% Extraction Whole & Sprouted

25

0

10

35

5.52%

17% Extract Whole & Sprouted

8

16

22

46

7.26%

Yeast Water

25

0

0

25

3.94%

Water

8

16

32

56

8.83%

Total

74

32

64

170

22.87%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

85

13.41%

 

 

 

Water

85

13.41%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.41%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

83% Extract Sprouted & Whole Grain

232

36.59%

 

 

 

KA Bread Flour

317

50.00%

 

 

 

Total Dough Flour

549

86.59%

 

 

 

 

 

 

 

 

 

Salt

12

1.89%

 

 

 

Water

423

66.72%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.05%

 

 

 

 

Total Flour w/ Starter

634

 

 

 

 

Water

508

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

80.13%

 

 

 

 

Total Weight

1,354

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

% Sprouted Grain

25.00%

 

 

 

 

 

 

 

 

 

 

Flax & Sesame Seeds

60

9.46%

 

 

 

Sunflower & Pumpkin Seeds

120

18.93%

 

 

 

Sprouted Japanese Black Rice

20

3.15%

 

 

 

 

 

 

 

 

 

8 Whole and sprouted grains include equal amounts of Pima Club, Sonoran

 

White, Black Japanese rice, rye, spelt, emmer (farro), Kamut and wheat

 

Half the whole grains were sprouted

 

 

 

 

 

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