The Fresh Loaf

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golgi70's picture
golgi70

I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The
Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2.  This is the flour it will pull from accounting for the flour in the seed culture.  You may need to adjust slightly to your cultures specs.  I also used all Freshly Milled grains.

Cheers

 

 

 

 

 

 

David Esq.'s picture
David Esq.

People often criticize the Forkish method of managing one's starter.  For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.  Then you'd throw out 200 grams of the levain and feed it 500 grams of flour and 500 grams of water for a total of 1000 grams of levain, before using only 540 grams of it, and presumably, keeping the remaining 460 grams of levain only to discard 410 grams of it for the next bake.

The benefit to creating so much starter that winds up in the trash is that small errors in measurement are much less significant when dealing with huge quantities whereas the same small errors when dealing with smaller quantities are significant (in terms of percentages.  What the impact on the bread is, is unknown to me).

I house my starter in a 1/2 pint mason jar. Here it is after having been fed and then used to create a levain for an overnight country brown.

My jar weighs 147 grams empty. With my culture in it above, it weighed 153 grams.  Since I had 6 grams of culture it was time to feed.  Rounding, I fed it 3 grams water, 3 grams AP flour and 1 gram of whole wheat flour.  That turns out to be 75% hydration rather than his recommended 80%. If I was to not round, I would have fed it 2.7 grams, 2.7 grams and 0.7 grams respectively,bringing me to 79%.  Given the resolution of this scale, lord only knows what I actually put into the mix.  However, to be sure of getting one thing right, I measured the water with a syringe.  Not because I am crazy exact, but because I have trouble pouring that little water into the jar and didn't want to over-pour by a lot.

Here it is, all fed right before going in the fridge.

Note, this is not how I normally do things. But that is because I have no real "normal" way of doing things. Sometimes, for a bake, if I have too much in the jar, I will take out a portion of my already small starter and build it in a new jar, feed the old and stick it in the fridge, and keep the new on the counter until it is ready for use.  I might then have two jars in the fridge, or simply add the old and the new into a single jar, cleaning the old one.     

 

Apple Betty's picture
Apple Betty

Hello all TFL'ers.  I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD.  I want to say thank you to everyone that posts on this site.  What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself.   I felt after "lurking" on the site for so long that I'd log-in.  My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.

kiki's picture
kiki

Everyone, have a fun trick and yummy treat!!

 

 

isand66's picture
isand66

 

I am honored to be participating as a recipe tester for Stan Ginsberg's upcoming bread book featuring rye breads.  We are not legally allowed to share or discuss the actual recipes we are testing, but fortunately we can at least wet your appetite with some photos.

Crumb

Main

I have to say I was very happy with the way the first recipe came out and even though I am not normally a big fan of spiced bread this one was subtle enough that it worked.

Stay tuned for more to come....

 

dabrownman's picture
dabrownman

After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with  the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.

 

We have been sprouting grains to make our own red and white malts for some time and have been using sprouted whole berries in bread for about as long with no problems.  But, when we tried using large amounts of sprouted flour in SD breads using our normal methods, things started to go wrong with gummy crumb, gluten structure breakdown and bread that wouldn’t spring and bloom like it should.

 

We finally said that if we were going to use our normal long; autolyse, retards of starter, levain and dough that we would have to keep the sprouted whole grains to 15% or less of the total flour if we wanted bread that looked like it should aesthetically.

 

The thing we liked most about sprouted grain breads is their unique and deep flavor – a taste that we couldn’t get any other way.  So we are going to have to work on a new method to get more sprouted whole grain in the mix without losing the sour, spring and bloom and getting a nice moist and open crumb that wasn’t gummy.

 

So we cut out the levain build retard and the bulk ferment entirely and cut down the autolyse to 45 minutes (no levain and no salt)  and dough retard down to 12 hours while upping the whole sprouted grain to 20% from 15%.  The overall whole grains remained at 50%.  This batch of 6 multi-grains, sprouted and un-sprouted, consisted of: spelt, einkorn, rye, wheat, Kamut and barley.

 

We upped the hydration to over 84% (which might have been a point or 2 too high) but it came together well by the end of the 3rd set of slap of folds of 8, 2 and 1 minute.  It quit sticking to the counter at the 8 minute mark and end of the first set.  We incorporated the whole berry sprouts during the first set of the compass point stretch and folds and they were incorporated by the end of the 3rd set.

 

4 meat chili with Mexican cornbread is perfect when the temperatures finally fall into the 80's during fall.

Once it was shaped and placed in a basket seam side up without any bulk ferment, it was bagged and placed into the fridge for a 12 hour retard.  The next day we took the dough out of the fridge as it looked like it was 80% proofed and would need a little counter time to be just right for baking.

 

A cool salad goes perfect with hot chili.

After an hour we fired up Big Old Betsy to 500 F and put the Mega Steam in once She beeped saying she was hot.  15 minutes later we up ended the dough onto parchment on a peel slashed it in a square and put the bread on the bottom stone for 15 minutes of steam.  After 2 minutes we turned the oven down to 450 F .

 

Once the steam was complete it was removed and the oven was turned down to 425 F convection and we continued to bake for another 20 minutes until the boule reached 205 F on the inside.   We left the bread on the stone with the door ajar after the oven was tuned off for 8 minutes to really crisp the crust before removing it to the cooling rack.

 

This bread turned that deep mahogany color we love so much, sported those little blisters on the skin.  It sprang and bloomed well too showing it hit the oven at about 87.5 % proof.   It is nice when everything comes together with a new recipe on the first go.   .

 

 Will have to wait on the crumb until later today.  The crumb came out very soft, open and moist,  Even though the bread was baked to 205F and hit 208 F sitting on the stone after the oven was turned off, it could have been baked to 210 F with no worries.  The taste was grand as the crust held its crispy character and the crumb was delightful;.  This is one of those really good breads you just can't get enough of.  Bake some sprouted grain bread to see how good it really is.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Starter

6

0

0

6

1.09%

MG 15% Extraction

6

12

28

46

9.15%

Water

6

12

28

46

9.15%

Total

18

24

56

98

19.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

49

9.74%

 

 

 

Water

49

9.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

8.88%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

231

45.92%

 

 

 

KA Bread Flour

272

54.08%

 

 

 

Total Dough Flour

503

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.99%

 

 

 

Whey 268, Potato Water

417

82.90%

 

 

 

 

 

 

 

 

 

Dough Hydration

82.90%

 

 

 

 

Total Flour w/ Starter

552

 

 

 

 

Liquid w/ Starter

466

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.42%

 

 

 

 

Total Weight

1,134

 

 

 

 

Whole Gtrain %

50.72%

 

 

 

 

 

 

 

 

 

 

Whole Multigrain Sprouts

105

20.87%

 

 

 

 

 

 

 

 

 

6 whole multigrain mix is: einkorn, rye, wheat, barley, Kamut, spelt

 

38% of the the whole grain flour is sprouted

 

 

 

 

 

blackhatbaker's picture
blackhatbaker

Some changes I made for this bake of 3-stage pain au levain

-Levain chef premiere fermented for 3 hours

-Included a 2 hour RT autolyse without levain

-bulk fermentation lasted 45 minutes

-hydration increased to 72%

-used "high extraction" flour blend: 50% whole wheat, 50% all purpose

-Shaped into 1 miche, 1 boule, and 1 batard

some crumb shots

Overall, I was pretty happy with this bake. The crumb structure was much more open, and I liked the color from using the high extraction flour blend. The flavor had a prevailing sweet overtone, and the crust was well-carmelized, judging by color and flavor. Next week, I might add some raw wheat germ to the mix, for flavor.

Happy Halloween,

blackhatbaker

StuartLeGa's picture
StuartLeGa

When my son's family visited us in August he brought some "Canadian & very strong white flour" purchased in the UK can anyone please tell me anything about this flour - is it similar to what in the UK is described as "Strong white flour" and here in France TYPE 65?

A further question  Farine de Ble Noir which I think is Buckwheat flour - rye flour or not? - various websites indicate it is but don't answer the question directly!

Floydm's picture
Floydm

Right now I certainly have the will to bake, and some interesting new books to bake from, but am so busy with work and travel that I'm not finding time to bake much at all right now.  Above is the one sourdough boule I made last week. It did come out pretty nice, I gotta admit.

This weekend's travel took me past Bread Farm in Bow, Washington, which is always worth a short detour to visit.

 

I finished reading In Search of the Perfect Loaf on a ferry ride.  Highly, highly recommended.  I think anyone who enjoys visiting this site regularly will enjoy reading it and recognize quite a bit of their own ambitions in Sam Fromartz's story.  Read it!

Since I'd finished my book on the return ferry ride I just had to admire the scenery.  

 

Such is life in the Pacific Northwest.

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