The Fresh Loaf

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Alan.H's picture
Alan.H

I was poking around in the back of the drinks cupboard, as you do, and came across this bottle of Saltaire Triple Chocoholic stout, a long forgotten thoughtful gift from Jane, my daughter,

It seemed a pity to drink it all at once when I could enjoy it for a lot longer, one slice at a time, so it became the large part of the liquid in a pair of loaves of 40% wholewheat bread.

Here's the breakdown:

Marriage's strong white flour           720g      60%

Home milled Skyfall wheat              480g      40%

Saltaire Triple Chocoholic stout      470g       42%

Water                                               400g      33%

Salt                                                    24g         2%

Levain @ 100% hyd.                       240g       20%

Final hydration including levain                       75%.

Flour in levain was 50% each of Strong white and whole grain.

The triple choc stout should have been 500g but I couldn't resist having a swig.

Day 1   Levain build.  8am      5g+10+10

                                  1pm     25g+30+30

                                   6pm     85g+83+83      Into fridge @ 11pm

All flour water and salt mixed together@ 10pm and into fridge at 11pm.

Day 2     8am    Autolyse and levain out of fridge to warm to room temp.

              12.30pm  Levain added to dough and mixed in.

Bulk ferment completed after 5hrs. including five stretch and folds in first 2 1/2 hours.

              5.30pm  dough divided.  6pm  final shape and into fridge @ 6.30pm.

Day 3    12 noon  Dough baked in dutch oven straight from fridge.

So thank you Jane, the bread is delicious and any time you feel the urge to buy your old dad some more chocoholic stout, don't resist!

 

 

leslieruf's picture
leslieruf

a friend told me of this flour available for a brief time at our local supermarket

 

Well, another friend made a cakey slice and had real trouble and found the mixture much too wet.  so I decided to proceed with caution.  Hold back some water and bake 2 loaves (600 g each) side by side - one with flour as it and one with 1% added gluten.  I just made standard 1:2:3 doughs.

so here are the doughs at end of mix - autolyse 30 minutes, 100 SLAFs, add salt then another 120 SLAFs. 

dough 1 il Molino flour only

Initially held back 25 g water but added 10 g back to dough and the balance with the salt.  After autolyse dough looked quite unorganised but through the SLAFs became a lovely dough that  lovely smooth and non sticky.

dough 2 - il Molino + 1% gluten

The same process and added all the water. This dough was more extensible , softer and had more bubbles.

 

Both doughs had 4 sets of coil folds at 45 minute intervals then preshaped

and rested for 30 minutes. Final shaping was 6 hours after mixing. dough 1 on left, dough 2 on the right

Dough was left to proof and this took 1 hour 45 minutes and I then refrigerated dough for another hour 15 minutes (was dinner time) then both baked in preheated (@ 250°c) DOs for 15 mins lid on, 15 mins lid off at 230°c fan. 

 

crumb shot dough 1

dough 2

This flour made lovely dough and I am really glad I bought a couple of bags, one of which I have stored in the freezer. I am in process of moving so baking has to wait!

Does any one else know this Italian flour? I have never seen this flour before abut hope I can get it in future. I usually add 1% gluten but this flour alone was great!

Leslie

Hotbake's picture
Hotbake

Been a while since last blog, bread flour hasn't been on sale for a while, So I've been baking breads with more hearty whole grains😊 

Toasted steel cut oat, rosemary and 4 grain combo:

This one is bomb, the rosemary really complements the sweet oats. As always, I prefer steel cut oats rather than rolled oats.

Next one is Date sweeten rye chocolate sourdough, with cranberries, peanut butter and peanut butter chips!!

I've got a huge box of deglet nour dates so I decided to blend in a whole 100g of dates with water to make this dough, you can see the red hue coming through. Super chocolatey, fruity and peanuty, it's a real treat.

Last one is today's breakfast seeded spelt bread:

This is specifically made and sliced to go with the avocados we got during the weekend

nrcrossman's picture
nrcrossman

Is it safe to use a pizza stone that was left in the oven after the self cleaning process? It now looks like new, but I'm not sure it is safe you use.

Elsie_iu's picture
Elsie_iu

 

Life’s been a bit busy so I’m only sharing some food photos today.

 

Halloumi gassi with paniyaram (yes, paneer not Halloumi is used traditionally)

 

Scrambled eggs with tomatoes with plain jasmine rice. My kind of comfort food :)

 

Pan-fried garlic chive pork dumplings

 

Calamarata in a simple tomato sauce with crisped Spanish chorizo

 

Garlicky white wine spaghetti with cabbages, shimeji mushrooms and capelin, with a generous handful of Provolone Piccante. Trust me, it's good

 

Cheesy Mexican rice with pan-seared chicken thigh. Extra spicy!

 

Korean stir fried homemade udon with fishcakes

 

Clams in miso broth, fried seasoned chicken, Beef Bulgogi, braised soya beans, garlic chive salad, braised potatoes, stir-fried cabbages with corn & seasoned fried tofu skin, and plain Japanese rice

 

10% each durum, kamut & rye SD

 

30% each sprouted white wheat, Red Fife & spelt, 10% rye SD, with 25% halloumi and 3% white sesame seeds

 

30% sprouted durum, 20% sprouted buckwheat & 50% kamut SD    

 

100% atta scallion pancake with shrimp oil, Sichuan peppercorn and white pepper

 

Happy baking, cooking and eating! 

 

dreid's picture
dreid

It’s my first blog post here, I’ve asked a few questions before and lurked a lot but thought I’d post a loaf for the first time! Here’s a simple 50% whole-wheat from the weekend.

The wheat is an organic/biodynamic milling wheat from Four Leaf in South Australia and was milled at home on my Retsel Mil-Rite. The other 50% is an organic bakers flour. 

The levain was fed 1:3:3, with a blend of fresh milled rye and organic bakers flour and left to ferment for ~4hours.

The wheat (200g) was milled and autolysed with the BF (200g) for two hours at ~83% hydration. 80g levain was added and mixed. At this point the dough felt a little stiff still, so I added some more water, I’m not sure exactly how much though.

30 mins later, 8g salt was added and mixed through. I did two sets of coil folds, one 30mins after the salt was added and another one 30mins after that.

The dough was allowed to bulk for around 3hours more. I turned out the dough and pre rounded it on the bench. I let it rest uncovered for 30mins before shaping it into a batard. This was a very simple shaping, I just did a letter fold and then placed it in the proofing basket.

It was allowed to proof at room temp for 30mins before being placed in the fridge for 12hours.

Baked in a preheated combo cooked at ~240c (not sure how accurate my oven is). First 20mins of bake was covered and next 20mins uncovered. 

I'll post a picture of the crumb when I slice into it :)

Danni3ll3's picture
Danni3ll3

It was time to throw some seeds into some bread again. I checked out my previous methods on adding seeds and decided to go with a dry seed addition rather than using a soaker. It seems that I got a more open crumb doing this rather than doing the soaker. Hopefully, this holds true.

 

 

Recipe

 

Makes 3 loaves

 

Seed Add-ins

70 g Sunflower seeds

50 g Sesame seeds (I used half black and half white)

50 g freshly ground flax seeds

30 g Amaranth seeds

30 g Buckwheat groats

15 g Millet seeds

15 g Hemp hearts

 

Main dough

600 g strong baker’s unbleached flour

150 g wholegrain Durum flour 

150 g wholegrain Kamut flour 

100 g wholegrain Rye flour 

800 g water

23 g Pink Himalayan salt

30 g plain yogurt

250 g levain (Procedure in recipe)

Extra wholegrain rye flour for levain builds

 

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain rye flour. Let rise in a warm place. 
  2. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain. By the way, if you can’t get Durum flour or Kamut flour, they can be replaced with whole wheat flour. You could even sub in Spelt flour for either the Durum or the Kamut.
  3. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it. 
  4. Cover and set aside.

The night before:

  1. Toast all the seeds except for the ground flax either in the oven or in a dry frying pan until fragrant. Be careful not to burn them. Cool, add the ground flax, and set aside.
  2. Before going to bed, feed the levain 36 g of water and 36 g of wholegrain rye flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until double in a warm spot. This took 6 hours.
  2. A couple of hours before the levain is ready, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse until the Levain has doubled. 
  3. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Mix on speed one for a minute or two to integrate everything, then mix on speed 2 for 9 minutes.  
  4. Add the toasted seeds and mix on speed 2 until they are evenly distributed. This should only take a minute or two.
  5. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  9. Sprinkle rice flour, then extra sunflower seeds and sesame seeds in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

Oven spring was not too bad for a dough with that many seeds in it. 

ifs201's picture
ifs201

I was inspired by Janet Cook's gorgeous bake back in 2013 and decided to give it a go. I used my Farmer Ground Flour high-extraction bread flour. The hydration of this loaf is 80%. They smell absolutely amazing! I didn't pre-soak the poppy seeds so the dough felt pretty dry for 80% hydration and I might increase the water slightly next time. I think the crumb is decent for 100% T85. 

Final dough:

  • 228g 100% levain (3-stage build)
  • 763g T85
  • 588g water 
  • 21g poppy seeds
  • 9g lemon zest
  • 35g honey
  • 21g salt

ifs201's picture
ifs201

I made one HUGE loaf with sauteed shallots and cornmeal porridge (50g of cornmeal and 235g of liquid). Excluding the cornmeal porridge, this loaf was 76% hydration, but with the cornmeal it was an extremely wet dough and a bit tough to handle, but the coil folds and lamination added a lot of strength. The hydration definitely pushed my limits!

Final dough:

  • 280g of porridge (added during the mix)
  • 10g salt
  • 121g 100% starter
  • 285g T85
  • 22g rye
  • 138g KA bread flour
  • 324g water
  • Approximately 100g of shallots (half raw, half sauteed added during lamination) 

 

I had a rough time scoring today, but the bread tastes great and the crumb is extremely moist. I'll definitely be making this one again. I did a 4 hour bulk (4x coil folds and one lamination) followed by 10 hours in the fridge. 

 

alfanso's picture
alfanso

Another summer gone, and another summer away from baking.  Prior to taking my bake break, I mentioned to my Barcelona friends that upon return, I would also return to complete some unfinished tritordeum business.  That being to use the grain in a ciabatta.  My recent go-to ciabatta formula is a modified version of Scott MeGee’s biga based dough.

Two runs, two types of tritordeum used.  Each was a mix of 50/50 AP/tritordeum, employing the Hamelman-like AP levain at 125% hydration.  With bassinage and 3% olive oil, the overall hydration of the total dough stands at 79%.  In both cases, the water and the levain are kept refrigerated until mix time, owing to the mixing friction of my old Kitchen Aid planetary mixer raising the temperature as it developed the dough.

As with other ciabatte formula mixes, as the speed of the mechanical mixer increases, I seek two distinct signs that the dough is sufficiently developed.  Not only do I listen for the slapping sound of the dough against the sides of the mixing bowl, but I also wait to see the dough being intermittently picked up off the bowl onto the dough hook and then re-deposited onto the bowl.  Once these two qualifications are met, the dough has gained sufficient strength, and the mix is over.

The first bake used the 'T150’ flour.  The result was a relatively handsome set of loaves although the crumb, while tasty, left a lot to be desired as far as open structure - especially for a ciabatta.  I will attribute this to three culprits.  1) Tritordeum is referred to as a low gluten flour in the online literature, 2) the ‘T150’ is akin to whole wheat flour, which will “consume” more of the hydration and also contribute to a tighter crumb, and 3) to my being away from the baking craft for a few months and therefore this served as my refresher bake.  I’ll pretty much dismiss the last point as I’ve stepped away before and found little to no degradation in my skill set.

The second bake was with the ‘T65’ tritordeum, and I had just enough of that flour to fashion two 500g loaves before my store of the grain was depleted.  On this run, one can see that the crumb is more open and fairly close to when I use 100% KA AP flour at ~11.7% protein.  I also decided to allow for a rest time of 20 minutes between the initial incorporation of water and the final mix.

In both cases the shaping was decent, but fell short of being as consistent as I would like.  The girth of the loaves also didn't equal what I’ve produced before with all AP flour - the barrel just wasn’t big enough in circumference.

My opinion is that while the ’T150’ version creates a pleasing and tasty bread, it would be hard pressed to pass muster as a ciabatta from the crumb alone and delivered a heavy and dense character to the bread.  I would not recommend this as a ciabatta bread.  It was quite tasty - just don’t sell it as a ciabatta to avoid disappointment.  

The ’T65’ version has more of the ciabatta open crumb characteristic with a crumb that is open enough for what one might expect from a ciabatta at the lower end of the hydration scale.  And I think that this version could very easily please most palates and not disappoint when presented as a ciabatta.

This was just furthering my experimentation and knowledge of the grain itself and what it potentially can and cannot do well.  And I feel that the 'T65' version holds up quite well to an AP flour with the added benefits and enhanced flavor profile of the tritordeum grain.

In each run all loaves were ~500g. 

'T150' Tritordeum

'T65' Tritordeum

And for comparison, here is what the all AP version of this bread looked like from two previous bakes...

 

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