The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ananda's blog

  • Pin It
ananda's picture
ananda

The Holy Island of Lindisfarne, Northumberland. UK.

18th March 2012

David Snyder and I were enjoying a conversation in his thread on his lovely baking of last weekend.   See here, there are 3 comments to read:

http://www.thefreshloaf.com/node/27810/last-weekends-breads#comment-208809

David ended up asking me what bakers do to procrastinate and put off what they really should be doing [ie. making bread, of course!]   Well, here is my answer, provided in the best way I can think of, including a visit to a medieval bakehouse!

Whilst I hanker for mountains, Alison is very much a sea lover.   Yesterday we did some shopping and cleaning after enjoying a lie-in.   Today we went to the seaside!   Not just any old seaside, of course; this happens to be a place Alison thinks is as lovely as anywhere else in the world.   On days like today it is very difficult to argue with that.   And it’s an island, less than one hour’s drive from where we live!   And it was cut off today from 09:50 until 14:05.   We had the place virtually to ourselves.

First of all we went to the Lindisfarne Musuem, then to the Priory.   This is the first time I’ve been to these places since visiting them on a School trip as an “A” Level History student some 29 years ago!   To give some context, the old Kingdom of Northumbria was the last of the old Kingdoms of what became England to hold on to Celtic Christianity instead of switching allegiance to Rome.   The Synod of Whitby in 664 AD became the last chance saloon as the Northumbrian king gave way.   All of this has been famously documented by Bede of Jarrow, and the centre of the Lindisfarne story of this time is the work of St. Cuthbert who eventually became a somewhat reluctant Bishop of Durham.

So, the Priory.   Here is a lovely photograph.   It is fantastically preserved really, given some parts date to the 10th Century.

From the 15th Century part of the Priory, we found this:

And this is the oven!

After an early lunch next to the sea and close to the Castle, we set off for a walk taking in the north-eastern tip of the island; truly stunning coastal scenery.

As we looked back to the Cheviots, from whence we had come, all was a little cloudy.

Meantime we basked in sunshine, taking in views of both Lindisfarne Castle

and Bamburgh Castle.

Onto the beach; this is typical of the Dunes which are such a feature of the fabulous Northumberland Coast, along with the Castles, of course.

At the end of the time spent on the beaches we found a hut which we believe to be a Shrine, which touched us both considerably.   This beach stone structure seems to have been recently been erected by a couple as monument to the baby they tragically lost.   Apparently the Planning Authority are none too happy about it; how typical, have they no heart or soul?

Well it’s back to more serious work tomorrow, early doors, with 2 days to complete the next assignment for my MSc and Alison back to the grindstone managing education provision for those around Northumberland not currently in school, for one reason or another.

What a beautiful place to have spent our Sunday!

Best wishes

Andy

ananda's picture
ananda

Bread from my wood-fired brick oven, made 15th/16th March 2012

1.    Caraway Rye with Blackstrap Molasses


I haven't made this in a while, but returned to it when contemplating doing a Pain de Siegle de Thezac, and remembering I had plenty Molasses and Caraway Seeds in stock.

Rye Sour Refreshment:

Day/Date

Time

Sour

Rye Flour

Water

Total

Weds 14.03

07:40

40

150

250

440

Weds 14.03

19:00

440

174

290

904

 

Materials/Stage

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

25

324

Water

41

540

TOTAL

66

864

 

 

 

2. Final Dough

 

 

Rye Sour [from above]

66

864

Marriage’s Organic Strong White Flour

75

1000

Salt

1.8

24

Caraway Seeds

1.8

24

Black Strap Molasses

8

107

Water @ 40°C

26

343

TOTAL

178.6

2362

 

 

 

% Pre-fermented flour

25

-

% Overall hydration

64.8

-

% Wholegrain flour

25

-

FACTOR

13.2

-

 

Method:

    • Build the sourdough as above.
    • Dissolve the molasses into the warm water.   Add the sourdough, seeds and salt, then add the flour.   Attach a dough hook and mix on first speed for 5 minutes, scraping down the bowl as needed.   Leave to rest for 10 minutes.   Mix for 2 minutes on first speed and 3 minutes on second speed, again, scraping down the bowl as needed.   Rest a further 10 minutes.   Mix 3 more minutes on second speed.   DDT 25°C.
    • Bulk ferment 2 hours.
    • Scale, divide and mould as 2 large loaves.   Re-mould dough pieces and place in prepared bannetons.
    • Final proof 2½  hours.
    • Tip out onto a dusted peel and score a diamond pattern on the top of the loaf.   Bake in a wood-fired oven.
    • Cool on wires.

2.    Gilchesters’ Miche

More Gilchesters breads for the market!

Levain Refreshment

Day/Date

Time

Levain

Bread Flour

Water

Total

Weds 14.03

07:40

40

100

60

200

Weds 14.03

12:00

200

200

120

520

Weds 14.03

19:00

520

200

120

840

Weds 14.03

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

750

Water

15

450

TOTAL

40

1200

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1200

Gilchesters’ Organic Farmhouse Flour

75

2250

Salt

1.75

52

Water

58

1740

TOTAL

174.75

5242

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

30

-

 

Method:

    • Combine Farmhouse Flour and water in a mixer until clear.   Autolyse for one hour.
    • Add Levain and mix in speed one with the hook attachment for 8 minutes.   Add the salt and mix on first speed a further 7 minutes.   DDT 26°C.
    • Bulk Proof Times 2½ hours.   S&F at 1 and 2 hours.
    • Scale, divide and mould.   Rest 15 minutes.   Prepare Bannetons.   Re-mould.
    • Final proof 2½ to 3 hours.
    • Score tops and bake in wood-fired oven.
    • Cool on wires.

 

 

 

Wheat Levain Refreshment:

Day/Date

Time

Levain

Bread Flour

Water

Total

Thursday 15th March

12:15

120

200

120

440

Thursday 15th March

18:00

440

200

120

760

Thursday 15th March

22:45

760

1025

615

2400

 

3.    Pain de Campagne

I wanted to use up the last of the T55 Farine de Ble which my brother brought back for me from the Loire at the end of January, and to make something more robust with it.   Two big loaves!

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

450

Water

15

270

TOTAL

40

720

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

720

T55 French Flour

50

900

Marriage’s Organic Strong Wholemeal

20

360

Bacheldre Organic Dark Rye Flour

5

90

Salt

1.67

30

Water

54

972

TOTAL

170.67

3072

 

 

 

% pre-fermented flour

25

-

% overall hydration

69

-

% wholegrain flour [approx 85% extraction]

25

-

FACTOR

18

-

 

Method:

    • Build the leaven according to the schedule above.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours, S&F after each hour.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

4.    White Bread – Gilchesters’ Style
ie. not very white

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

35

1000

Water

21

600

TOTAL

56

1600

 

 

 

2. Final Dough

 

 

Wheat Levain [from 1 above]

56

1600

Gilchesters’ Organic Pizza/Ciabatta Flour

65

1857

Salt

1.75

50

Water

47

1343

TOTAL

169.75

4850

 

 

 

% pre-fermented flour

35

-

% overall  hydration

68

-

% wholegrain flour

-

-

FACTOR

28.57

-

 

Method:

    • Build leaven as described.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

All four varieties have turned out well; the oven is firing well at the moment and the milder weather has really helped proof times too.

Alnwick Farmers’ Market is very late this month.   But I’m ahead of schedule as my freezer is now just about full, and there is a broad selection of bread made; mostly naturally leavened items too.   I’ll be on the hunt for fresh yeast very soon now so I can make Hot Cross Buns for the stall as it will be so close to Easter!

Andy

ananda's picture
ananda

  Development Day Work with Nigel, 13th March 2012

My friend Nigel came to meet me at Newcastle’s Central Station on Tuesday morning, early enough for us to get a full day of baking done.   I had arrived on the train, lugging a huge hold-all full of sourdoughs, leavens and various bits of baking kit, flour, etc.   Nigel had fired his oven the evening before, and a new  fire was roaring in it when we arrived at his house ready to start.

We reviewed my choice of recipes, looked over samples I had brought and then mixed these 2 doughs straightaway.   After that we talked through Nigel’s ideas and constructed recipes for him to work with.   Before he got started on these, we made a Ciabatta dough to turn into focaccia for our lunch.

The day progressed very well indeed.   We did all the preparation up in his kitchen using a 20 quart Hobart machine with the additional luxury of a 10 quart bowl being very useful to keep the mixing going.   All the doughs were given around 2 hours of bulk ferment before shaping and placing in bannetons.   By this time the sun had come out and the oven had been cleaned and shut down too.   This meant the sealed area around the oven was lovely and warm.   We took all the filled bannetons down on boards and set onto racks covered with a polythene sheet with a pan of water on a gas burner for steady moisture supply.   Everything was ready to bake in under 2 hours.   We managed to fit all the loaves into the oven on the one bake, with the temperature readings all sitting solidly around 250°C.

I had taken a Gilchesters’ Miche as a sample; this is photographed here.

For the development day I made more Gilchesters’ Miches plus some panned Moscow Rye.   So I had arrived at Nigel’s house with ripe wheat levain, plus the “sponge” constructed from rye sourdough and scald which is the basis of the Moscow Rye.

Details of Nigel’s bread choices are shown below.

Hastily we made contact with the Manager of Hexham Farmers’ Market.   We had to arrange to drop samples off with him ready for his Directors’ Meeting taking place this evening [Weds 14th March].   We wrapped up and labelled a selection of the best loaves, printed out the attached product information sheet and loaded them all into a nice, lined basket.   Nigel delivered the loaves.   Alison came to meet me after she finished work, and I drove us back home to Northumberland.

Well, this was great fun, and both of us were very happy at the quality of bread we produced.   So now we wait to see if our authentic Artisan Bread is wanted at Hexham Farmers’ Market; we shall see!

Details of all products shown below

 

Refreshment Details:

A] Rye Sourdough

Date

Time

Temp °C

Stock [g]

D Rye [g]

Water [g]

TOTAL [g]

11.03.2012

08:45

33

40

150

250

440

12.03.2012

06:30

26

440

450

750

1640

 

B] Wheat Levain

Date

Time

Temp °C

Stock [g]

Flour [g]

Water [g]

TOTAL [g]

11.03.2012

09:15

18

40

200

120

360

11.03.2012

19:00

22

360

400

240

1000

REFRIDGERATE OVERNIGHT; I then used 960g to make first batch of Gilchesters' Miche, and refreshed the remainder as follows:

12.03.2012

06:15

20

40

200

120

360

12.03.2012

18:00

18

360

300

180

840

12.03.2012

21:00

18

840

325

195

1360

13.03.2012

05:30

26

1360

300

180

1840

 

 1.    Gilchesters’ Miche

Material/Stage

Formula [% of flour]

Recipe 1 [grams]

Recipe 2 [grams]

1. Wheat Levain

 

12.03.2012

13.03.2012

Marriage’s Organic Strong White Flour

25

600

600

Water

15

360

360

TOTAL

40

960

960

 

 

 

 

2. Final Dough

 

 

 

Wheat Levain [from above]

40

960

960

Gilchesters’ Organic Farmhouse Flour

75

1800

1800

Salt

1.75

42

42

Water

58

1392

1392

TOTAL

174.75

4194

4194

 

 

 

 

% pre-fermented flour

25

-

-

% overall hydration

73

-

-

% wholegrain flour [approx 85% extraction]

75

-

-

FACTOR

24

-

-

 

 

Method:

    • Combine Farmhouse Flour and water in a mixer until clear.   Autolyse for one hour.
    • Add Levain and mix in speed one with the hook attachment for 8 minutes.   Add the salt and mix on first speed a further 7 minutes.   DDT 26°C.
    • Bulk Proof Times 2½ hours.   S&F at 1 and 2 hours.
    • Scale, divide and mould.   Rest 15 minutes.   Prepare Bannetons.   Re-mould.
    • Final proof 2½ to 3 hours.
    • Score tops and bake in wood-fired oven.
    • Cool on wires.

 2.    Moscow Rye Bread

Material/Stage

Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

30

600

Water

50

1000

TOTAL

80

1600

 

 

 

1b] “Scald”

 

 

Bacheldre Organic Dark Rye Flour

13

260

Red Rye Malt

7

140

Blackstrap Molasses

1

20

Caraway Seeds

0.1

2

Boiling Water

35

700

TOTAL

56.1

1122

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a]

80

1600

“Scald” [from 1b]

56.1

1122

TOTAL

136.1

2722

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

136.1

2722

Shipton Mill Organic Light Rye Flour

50

1000

Salt

1.2

24

Water

11

220

TOTAL

198.3

3966

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

96

-

% wholegrain flour

50 + 50[997]

-

FACTOR

20

-

 

Method:

    • Build the sourdough as described above.   Make the “scald” as follows:   combine the caraway and the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
    • Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 4 hours.
    • For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Add water if needed [Previously, I added 220g which is 11% on flour].   Scrape down the bowl to ensure thorough mixing.
    • Bulk proof for 1 hour with DDT at 28°C.
    • Shape into a large Pullman Pan, plus a large and small bread pan prepared with lining of butter and coating of rye flour.   Smooth off the top.
    • Final proof for just 1 hour at 28°C, then bake.
    • Bake with lids on the bread pans for 3 hours in the wood-fired oven.
    • Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

 3.    Ciabatta Dough for Focaccia

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Biga

 

 

Gilchesters’ Ciabatta Flour

30

600

Dried Yeast

0.2

4

Water

18

360

TOTAL

48.2

964

 

 

 

2a. Final Dough –Bassinage

 

 

Biga [from 1 above]

48.2

964

Gilchesters’ Ciabatta Flour

70

1400

Salt

1.8

36

Dried Yeast

1

20

Water

50

1000

TOTAL

171

3420

 

 

 

2b. Final Dough – Wet

 

 

Bassinage

171

3420

Water

17

340

TOTAL

188

3760

 

 

 

% pre-fermented flour

30

-

% overall hydration

85

-

FACTOR

20

-

 

Method:

  • Make the Biga and ferment overnight.
  • Combine Biga with all other ingredients for 2a.   Mix on first speed for 2 minutes and second speed for 6 minutes with a hook attachment.   Scrape down as needed.
  • Add the remaining water, attach a paddle beater and let the dough down slowly.
  • Ferment in bulk for 2½ hours with S&F each half hour; wet stage.
  • Scale, divide and shape; dry stage.
  • Final Proof
  • Bake.
  • Cool on wires

 

Nigel Wild and Andy Smith’s Artisan Bread Samples

 

For Hexham Farmers’ Market Directors

 

1.    Gilchesters’ Miche

A Miche means a large loaf, and this bread takes its inspiration from the famous French baker, Lionel Poilâne and his own signature Miche.

It is made with a natural levain using Organic white bread flour.   The rest of the flour used is Gilchesters’ Organic Farmhouse flour which is a high extraction flour, typical of the type used by M. Poilâne.

 

2.    Gilchesters’ Farmhouse

These boules are made in a similar style to the Miche described above.

 

3.    Gilchesters’ White

Made with a white levain using Organic unbleached flour plus Gilchesters’ Organic Pizza flour in the final dough.

 

4.    White Boules

Lovely crispy crust in a flavoursome loaf made with a natural levain and Organic unbleached flour.

 

5.    Rye Cob

Distinctly tangy loaf made with a wheat levain and using Gilchesters’ Organic Pizza and Farmhouse flours and our favourite Organic Dark Rye flour from Bacheldre Watermill in Wales.

 

6.    Moscow Rye

One of the GOST Standard loaves as laid down in Soviet times, alongside the more famous Borodinsky and Rossisky loaves.   It uses Rye Sourdough which is mixed with a “scald” of rye flour, rye malt, molasses and caraway seeds to form a “sponge”.   The 3 stage process is known today as the Auerman process, but is thought to have originally been invented by the chemist, Borodin.   This loaf uses only rye flour; it is “wheat-free”.

 

All flour used is Certified Organic.   All bread is leavened using wild yeast/bacterial cultures, with no added Bakers’ Yeast.   All bread baked in wood-fired brick ovens.   Gilchesters' Farm is only a few miles from Hexham; as local as it possibly can be.

And more photographs of me enoying working on the oven!

 

 

Happy Baking everyone!

Andy

ananda's picture
ananda

Monday 5th March 2012



The sunshine returned to Northumberland today, allowing me to enjoy myself firing the oven and baking these different breads.

The sourdough seed bread takes inspiration from the Hamelman formula, but uses a stiff levain, very different leavening procedure and flour combination.   The flavour from the tamari-roasted seeds is intense.

I made the Leinsamenbrot in bread pans, although this is probably not authentic.   I used my liquid rye sourdough plus a flax seed soaker with 3 times water to seeds.   So the hydration in the formula is very high; intentionally so.   I'm pleased with the final result at 40% rye, 60% white flour.

The Roasted Almond and Raisin Breads have a biga pre-ferment and I finished off my current supply of fresh yeast in the final dough.   There is butter in the formula, but no sugar, or spice.   They baked beautifully in the brick oven too!

Recipe/formulae details given below, plus photographs.

1.    Sourdough Seed Bread

Levain Build:

Day

Time

Stock

Flour

Water

TOTAL

Sunday

10:30

40

250

150

440

Sunday

15:30

440

250

150

840

Sunday

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

800

Water

12

480

TOTAL

32

1280

 

 

 

1b. Soaker

 

 

Flax Seed Blond

7

280

Cold Water

21

840

TOTAL

28

1120

 

 

 

1c. Tamari-Roasted Seeds

 

 

Organic Sunflower Seeds

6

240

Organic Pumpkin Seeds

6

240

Organic Sesame Seeds

6

240

Organic Tamari Soy Sauce

-

-

TOTAL

18

720

 

 

 

2. Final Dough

 

 

Marriage’s Organic Strong Wholemeal

50

2000

Marriage’s Organic Strong White Flour

30

1200

Water

45

1800

Soaker [from 1b]

28

1120

Salt

1.8

72

Wheat Levain [from 1a]

32

1280

Tamari Roasted Seeds [from 1c]

18

720

TOTAL

204.8

8192

 

 

 

% pre-fermented flour

20

-

% overall hydration

78 on flour

63seeds + flour

% wholegrain flour

50

-

FACTOR

40

-

 

Method:

    • Build the levain as shown.   Prepare the soaker the night before.   Roast the seeds ahead of time to allow them to cool before adding to the dough.
    • In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear.   Autolyse for 1 hour.
    • Add the salt and levain and mix 2 minutes on first speed and 6 minutes on second speed, scraping down as needed.   Add the roasted seeds and mix on first speed to clear.   DDT 28°C.
    • Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
    • Scale, divide and mould round.   Rest 15 minutes and prepare bannetons.   Re-mould.
    • Final proof 3 hours
    • Bake in the wood-fired oven.
    • Cool on wires.

 

 

2.    Leinsamen Bröt

Rye Sourdough Build

Day

Time

Stock

Flour

Water

TOTAL

Saturday

18:00

40

450

750

1240

Sunday

10:30

1240

435

725

2400

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

40

880

Water

66.7

1467.4

TOTAL

106.7

2347.4

 

 

 

1b. Soaker

 

 

Flax Seed Blond

10

220

Cold Water

30

660

TOTAL

40

880

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

106.7

2347.4

Soaker [from 1b]

40

880

Marriage’s Organic Strong White Flour

60

1320

Salt

1.3

28.6

TOTAL

208

4576

 

 

 

% pre-fermented flour

40

-

% overall hydration

96.7

-

% wholegrain flour

40

-

FACTOR

22

-

Method:

      • Build the Rye Sourdough as shown, and prepare the soaker the night before.
      • Mix the soaker, sourdough and white flour using a paddle beater, on first speed for 3 minutes, scraping down, until clear.   Autolyse for 1 hour.
      • Add the salt and mix for 2 minutes on first speed and 4 minutes on second speed.   Use the hook if it picks up the dough, otherwise stick with the paddle beater.   DDT 28°C.
      • Bulk Ferment for 2 hours.
      • Scale and divide into prepared bread tins.
      • Final proof 2 hours.
      • Bake in the wood-fired oven.
      • Cool on wires.

 

 

 

3.    Roasted Almond and Fruit Bread

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Biga

 

 

Marriage’s Organic Strong White Flour

20

300

Water

12

180

Fresh Yeast

0.2

3

TOTAL

32.2

483

 

 

 

2. Final Dough

 

 

Biga [from 1]

32.2

483

Marriage’s Organic Strong White Flour

55

825

Marriage’s Organic Strong Wholemeal

25

375

Butter

5

75

Salt

1.67

25

Fresh Yeast

1.33

20

Water

56

840

Selection: Raisins, Dates, Figs

12.5

180

Almonds –skinned, toasted and chopped

12.5

180

TOTAL

200.2

3003

 

 

 

% pre-fermented flour

20

-

% overall hydration

68

-

% wholegrain flour

25

-

FACTOR

15

-

 

Method:

  • Prepare the Biga the night before.
  • Combine all the ingredients in the mixer except the fruit and nuts.   Mix on first speed until clear, scraping down as needed.   Mix for 6 minutes on second speed with the hook attachment.   Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter.   DDT 28°C.
  • Bulk Ferment 1½ hours.
  • Scale and divide into 3 x 1kg pieces; mould round.   Rest 15 minutes then shape as bloomers.
  • Final proof 1½ hours.
  • Score the tops of the loaves, glaze with egg and bake in the wood fired oven.
  • Cool on wires.

 

Very best wishes

Andy

ananda's picture
ananda

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

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Overnight Sponge

 

 

Marriage’s Organic Strong White Flour

25

500

Water

15

300

Fresh Yeast

0.2

4

TOTAL

40.2

804

 

 

 

2. Final Dough

 

 

Overnight Sponge [from 1]

40.2

804

Marriage’s Organic Strong Wholemeal

75

1500

Fresh Yeast

1.8

36

Salt

1.5

30

Water

56

1120

TOTAL

174.5

3490

 

 

 

% pre-fermented flour

25

-

% overall hydration

71

-

% wholegrain flour

75

-

FACTOR

20

-

 

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:

Day

Time

Stock Levain

Strong White Flour

Water

TOTAL

 

Wednesday

09:00

40

200

120

360

 

Wednesday

17:30

360

500

300

1160

 

Wednesday

21:30

1160

450

270

1880

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

1125

Water

15

675

TOTAL

40

1800

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1800

Gilchesters’ Organic Farmhouse Flour

75

3375

Salt

1.8

81

Water

58

2610

TOTAL

174.8

7866

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

45

-

         

 

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

Day

Time

Stock Sour

Dark Rye

Water

TOTAL

Wednesday

07:30

40

90

150

280

Wednesday

14:00

280

510

850

1640

 

Material

Formula [% of flour(?)]

Recipe [grams]

1a. Rye Sour Dough

 

 

Bacheldre Organic Dark Rye Flour

30

600

Water

50

1000

TOTAL

80

1600

1b. “Altus”

 

 

Old Bread [Borodinsky]

11

220

Molasses

4

80

Water

18

360

TOTAL

33

660

1c. Soaked Rye Berries

 

 

Organic Whole Rye Berries

20

400

Water

23

460

TOTAL

43

860

2. Final Dough

 

 

Rye Sour Dough

80

1600

Soaked Bread

33

660

Soaked Rye Berries

43

860

Salt

1.5

30

Organic Cracked Rye Grain

25

500

Shipton Organic Light Rye 997

25

500

TOTAL

207.5

4150

   

% pre-fermented flour

30

-

% overall hydration

101

-

% wholegrain

75 [+ 25@997ash]

-

FACTOR

20

-

 

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

ananda's picture
ananda

A holiday week for Alison; a week of baking for me, plus a trip to Oxford to meet up with fellow UK TFL members and enjoy real quality time.

Here is the baking side of things:

Firstly I made Borodinsky on Wednesday 15th Feb, as my "show and tell" loaf for the UK meet.   My project is to turn this and other high rye loaves into 100% rye and eliminate the wheat portion.   Alison is avoiding wheat, and I am aware that there are numerous customers out there with similar aspirations.   To do this I need to source bulk quantities of light rye.   No changes made at this stage to the current formula.

Thursday 16th Feb was a much bigger baking day.   I began with a new rye formula; Moscow Rye.   This uses caraway seeds along with red rye malt.   It is all rye!   I used only the Bacheldre Dark Rye, and I also used a soaker plus the sponge to adopt the full 3 stage process.

Moscow Rye 15 – 16.02.2012

Rye Sour build:

Day/Time

Stock

D Rye

Water

TOTAL

Monday 09:30

40

300

500

840

Monday 15:30

840

300

500

1640

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

30

600

Water

50

1000

TOTAL

80

1600

 

 

 

1b] “Scald”

 

 

Bacheldre Organic Dark Rye Flour

13

260

Red Rye Malt

7

140

Blackstrap Molasses

1

20

Caraway Seeds

0.1

2

Boiling Water

35

700

TOTAL

56.1

1122

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a]

80

1600

“Scald” [from 1b]

62

1122

TOTAL

142

2722

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

142

2840

Bacheldre Organic Dark Rye Flour

50

1000

Salt

1.2

24

Fresh Yeast

0.2

4

Water

11

220

TOTAL

204.4

4088

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

96

-

% wholegrain flour

75

-

FACTOR

10

-

 

Method:

  • Build the sourdough as described above.   Make the “scald” as follows:   combine the caraway and the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
  • Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 6 hours.
  • For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Add water if needed [I added 220g which is 11% on flour].   Scrape down the bowl to ensure thorough mixing.
  • Bulk proof for 1 hour with DDT at 28°C.
  • Shape into a large Pullman Pan, plus a large and small bread pan prepared with lining of butter and coating of rye flour.
  • Final proof for just 1 hour at 28°C, then bake.
  • Pre-heat the oven to 280°C.   Load the pan, apply steam, and turn the oven down to 100°C.   Keep a supply of steam in the oven and bake for a total of 6 hours.
  • Cool on wires; wrap in linen and leave 24 hours before cutting into the bread

I baked everything else in the wood-fired oven, as follows:

Gilchesters’ Miche/Boules 15 - 16.02.2012

Makes 2 Miches, 1 large and 2 small Boules

Levain build:

Day

Time

Stock Levain

Strong White Flour

Water

TOTAL

Wednesday

13:00

40g

100g

60g

200g

Wednesday

16:00

200g

300g

180g

680g

Wednesday

19:00

680g

400g

240g

1320g

 

 

 

 

 

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

700

Water

15

420

TOTAL

40

1120

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1120

Gilchesters’ Organic Farmhouse Flour

75

2100

Salt

1.8

50

Water

58

1624

TOTAL

174.8

4894

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

28

-

        

 

Method:

  • Build the levain, see description above.
  • For mixing, first of all mix on first speed for 3 minutes with a hook attachment, then autolyse the Gilchesters flour with the water only for 1 hour.
  • Add the levain and the salt.   Mix on first speed only for 10 minutes.   Dough Temperature 26°C.
  • Retard overnight.
  • Bulk prove the dough allowing recovery to ambient; approx. 2 hours.  
  • 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.
  • Tip each loaf out of the banneton onto a peel, score the top and set to bake on the sole of the wood-fired oven.   Small loaves bake in half an hour, next biggest takes 40 minutes and the biggest loaf took around 50 minutes.
  • Cool on wires.

White Bread

This bread turned out with a lovely cracked crust; I made 1 large and 2 small loaves.

Material

Formula [% of flour]

Recipe [grams]

1. Sponge

 

 

Marriage’s Organic Strong White Flour

25

300

Fresh Yeast

0.1

1.2

Water

15

180

TOTAL

40.1

481.2

 

 

 

2. Final Dough

 

 

Sponge [from 1 above]

40.1

481.2

Marriage’s Organic Strong White Flour

45

540

Gilchesters’ Organic Pizza/Ciabatta Flour

30

360

Salt

1.4

16.8

Fresh Yeast

2

24

Water

50

600

TOTAL

168.5

2022

 

 

 

% pre-fermented flour

25

-

% overall hydration

65

-

FACTOR

12

-

The sponge was fermented overnight; the Gilchesters' flour produces distinctly "off-white" bread, but these looked attractive once baked.

Wholemeal Bloomers

Material

Formula [% of flour]

Recipe [grams]

1. Sponge

 

 

Marriage’s Organic Strong White Flour

25

625

Fresh Yeast

0.1

2.5

Water

15

375

TOTAL

40.1

1002.5

 

 

 

2. Final Dough

 

 

Sponge [from 1 above]

40.1

1002.5

Marriage’s Organic Strong Wholemeal

75

1875

Salt

1.5

37.5

Fresh Yeast

2

50

Water

54

1350

TOTAL

172.6

4315

 

 

 

% pre-fermented flour

25

-

% overall hydration

69

-

% wholegrain

75

-

FACTOR

25

-

 

I made these as 4 large bloomers, baked on the sole of the oven.   The spring in the oven was really pleasing, producing a very light bread for a 75% wholemeal loaf.

 

Croissant etc. with Sponge

My base recipe for laminated yeasted dough   And I have adapted the formula to use a sponge where 20% of the total flour becomes pre-fermented.   I’m still to be convinced on the sponge, as I believe it makes the laminating process somewhat more difficult; the jury is out on this!

Material

Formula [% of flour]

Recipe [grams]

1. Sponge

 

 

Marriage’s Strong Organic White Flour

20

200

Fresh Yeast

0.1

1

Water

12

120

TOTAL

32.1

321

 

 

 

2. Final Dough

 

 

Sponge [from 1 above]

32.1

321

Marriage’s Strong Organic White Flour

80

800

Salt

1.3

13

Milk Powder

5

50

Fresh Yeast

4

40

Water

51

510

TOTAL

173.4

1734

 

 

 

3. Laminating Process

 

 

Final Dough above

173.4

1734

Butter – lightly salted

42

420

TOTAL

215.4

2154

 

 

 

% pre-fermented flour

20

-

% overall hydration

63

-

FACTOR

1 0

-

 

Method:

  • Make the sponge the night before and leave to ferment slowly.
  • For the dough, blend the milk powder and salt through the flour.   Weigh very cold [I pre-chill the water overnight] water into the mixing bowl, and dissolve the fresh yeast into this.   Add the sponge and the dry ingredients.   Mix with a hook attachment for 3 minutes on slow and 4 minutes on second speed, scraping down the bowl as necessary.
  • Cover the dough and store in the chiller for half an hour, and meanwhile cut the butter into slices and roll between 2 plastic bags to create a pliable sheet of butter.
  • Roll out the croissant dough so that the slab of butter fits onto two thirds of the dough slab.   Fold the butter in letter-style to create 2 layers of butter.   Rest for one hour in the chiller.
  • Turn through 90° and roll out to the same size as before.   Fold the dough in 3 for the first turn, then chill a further hour.   Repeat this 3 more times to give 4 x ½ turns in total.   Rest a further one hour
  • I then split the dough into 3 sections and made 14 Pain au Chocolats, 12 Pain Amandes and 14 Croissants.
  • Glaze each finished unit with egg, dip the Pain Amande in flaked almonds and set to proof for 45 minutes.
  • I used the electric oven to bake these on convection heat setting at 210°C for approx 15 minutes each tray.
  • Cool on wires

Bara Brith [Speckled Bread, or, Welsh Tea Bread]

Material

Formula [%]

Notes

Recipe [grams]

1. Fruit Soaker

 

 

 

Figs

7

 

70

Raisins

20

 

200

Mixed Peel

20

 

200

Strong Tea

38

Cover fruit with tea

380

TOTAL

85 [47 + 13 + 25]

Strain off residual liquor 25. Fruit 13

850 [470 + 130 + 250]

 

 

 

 

2. Pre-ferment

 

 

 

Strong White Flour

20

 

200

Caster Sugar

5

 

50

Fresh Yeast

5

 

50

Water @ 38°C

35

Not tea

350

TOTAL

65

 

650

 

 

 

 

3. Final Dough

 

 

 

Ferment [from above]

65

 

650

Wholemeal

40

 

400

Strong White Flour

40

 

400

Salt

1

 

10

Mixed Spice

1

 

10

Milk Powder

7

 

70

Butter

18

 

180

Sugar

10

 

100

Tea [from soaked fruit]

25

As required

250

SUB TOTAL

182

 

1820

Soaked fruit [from above]

60 [47 + 13]

 

600

TOTAL

242

 

2420

 

Method:

  • Soak the fruit overnight in freshly brewed boiling hot strong tea.   The liquor should just cover the fruit.
  • Drain off the liquor from the fruit and reserve both parts
  • Make the ferment and leave, covered in a warm place for 40 minutes
  • Cut the butter into small cubes, combine flour, mp, salt, spice and sugar.   Add the ferment and mix in a machine with hook or paddle beater to form a soft and well-developed dough.   Add the reserved tea liquor as needed to let the dough down.
  • Ferment for half an hour covered.
  • Cut the soaked fruit into the dough
  • Rest 20 minutes, then process.   I made 3 large round loaves, Panettone-style, scaled around 800g each.
  • These were baked slowly in the wood-fired oven.

The breakfast pastries went in the freezer, except a few left as a gift for my Sister-in-Law and Niece who came to look after our cat for the weekend!   One Bara Brith for Mark, "mine host" at the Bear and Ragged Staff in Oxford.   That apart, all the rest of these breads were sold on day of production, even though I only had orders for 7 loaves; the rest went too.

Today's baking made it to the freezer, ready for the Farmers' Market coming up on Friday.   I made the following:

 Breads for Monday 20th February 2012

Rye Sour built with 40g stock, plus 300g Dark Rye and 500g water, fermented overnight.   Wheat Levain built with 40g stock plus 600g white flour and 360g water, fermented overinight.   The Biga was also fermented overnight.

Ciabatta Dough

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Biga

 

 

Marriage’s Organic Strong White Flour

30

1080

Water

18

648

Fresh Yeast

0.28

8

TOTAL

48.28

1738

 

 

 

1b. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

3

108

Water

5

180

TOTAL

8

288

 

 

 

2a. Final Dough – “Bassinage”

 

 

Biga – from 1a above]

48.28

1738

Rye Sourdough – from 1b above]

8

288

Marriage’s Organic Strong White Flour

40

1440

Gilchesters’ Organic Ciabatta Flour

21

757

Gilchesters’ Organic Farmhouse Flour

3

108

Gilchesters’ Organic Coarse Semolina

3

108

Salt

1.78

64

Fresh Yeast

2.72

100

Water

43

1548

TOTAL

170.78

6148

 

 

 

2b Final Dough – super-hydration

 

 

Final Dough – “Bassinage”

170.78

6148

Water

19

684

TOTAL

189.78

6832

 

 

 

% pre-fermented flour

33

-

% overall hydration

85

-

% “wholegrain”

9

-

FACTOR

36

-

 

I made 15 x 250g Ciabatta breads, plus 3 x 900g sheets of Foccacia [Red Onion and Feta; Olive and Feta; Rosemary and Rock Salt]

Pain de Campagne with Mixed Leavens

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

600

Water

12

360

TOTAL

32

960

 

 

 

1b Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

6

180

Water

10

300

TOTAL

16

480

 

 

 

2 Final Dough

 

 

Wheat Levain [from 1a above]

32

960

Rye Sourdough [from 1b above]

16

480

Marriage’s Organic Strong White Flour

20

600

T55 French Flour

30

900

Marriage’s Organic Strong Wholemeal

24

720

Salt

1.5

45

Water

47

1410

TOTAL

170.5

5115

 

 

 

% pre-fermented flour

26

-

% overall hydration

69

-

% wholegrain

30

-

FACTOR

30

-

 

I made 2 Miches plus 1 large and 3 small Boules.

 

My brother and sister-in-law sent me 5kg of T55 flour as a birthday present recently.    They have been staying in the Dordogne for most of January, and eventually he came across this flour which he was confident would be good for me to work with.

 

I’m going to use up the other 4kg on Thursday!

 

Some business on the baking front, with lots of ideas about how to take “Bread and Roses” forward too.   The studying needs more priority, of course.   ‘Twas ever thus!

 

Happy Baking Everybody!

Andy

ananda's picture
ananda

Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments


These breads are a sourdough version of the seeded breads I recently posted on here: http://www.thefreshloaf.com/node/27186/toasted-suflower-seed-wholemeal-bread-and-some-breakfast-pastries

There are small variations in the leaven proportions used; this is purely for availability reasons, and not anything more technical.

I used overnight retard, again to fit my schedule, not for flavour purposes.   The bread is loaded with flavours whether using the yeasted or the sourdough process [retarded or not]

Both cultures given 2 refreshments prior to use:

Rye Sourdough

Day

Stock

Flour

Water

Total

Friday 16:00

40

60

100

200

Saturday 08:00

200

60

100

360

 

Wheat Levain

Day

Stock

Flour

Water

Total

Friday 16:00

40

100

60

200

Friday 22:00

200

50

30

280

Saturday 08:00

280

50

30

360

Saturday 12:00

360

200

120

680

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

5

100

Water

8.33

167

TOTAL

13.33

267

 

 

 

1b] Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

400

Water

12

240

TOTAL

32

640

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

13.33

267

Wheat Levain [from 1b]

32

640

Marriage’s Organic Strong Wholemeal

75

1500

Tamari-Roasted Seeds – Sunflower, Pumpkin, Sesame and Blue Poppy

20

400

Salt

1.5

30

Water

54

1080

TOTAL

195.83

3917

 

 

 

% pre-fermented flour

25

-

% overall hydration

74.33

-

% wholegrain

80

-

FACTOR

20

-

 

Method:

  • Combine wholemeal, water and rye sourdough and mix until clear with a dough hook on first speed.   Autolyse for one hour.
  • Add the wheat levain and mix for 2 minutes on first speed and 3 minutes on second speed.   Add the salt, mix 5 more minutes on second speed.   Add the roasted seeds and mix on first speed until clear.   DDT 27°C.
  • Retard overnight in the chiller.
  • Bulk ferment dough for 2 hours allowing the dough to return to ambient temperature.
  • Knock back the dough gently, and scale and divide.   2 Miches @1350g and 4 pieces @ 300g for a four-pieced Sandwich loaf in a Pullman Pan.
  • Final proof: 3 hours @ 28°C.
  • Bake the loaves with steam…I used my electric oven for today’s bake, pre-heated to 280°C, then settling at 235°C for 10 minutes with steam.   Then I switched to convection and baked out the breads at 210°C.
  • Cool on wires

We ate some of this bread for lunch, not long after it had come out of the oven....I know, I know, we really should have waited, but a family lunch prior to a cinema trip just meant we could not wait any longer.   Well the bread tasted great, but it was difficult to cut, and I apologise if it has impacted on the crumb shots at all.

Best wishes to you all

Andy

ananda's picture
ananda

I made these 10 loaves using the wood-fired oven today.

The oven is now heating up well; I have moved batches of wood inside around our Inglenook fireplace for a few days and this extra drying really helps.   Burning logs is now easy, and it makes the oven "solid".

1.    “Borodinsky” using the Auerman Method

One Pullman Pan

Rye Sour build:

Day

Time

Stock Sour

Dark Rye

Water

TOTAL

Sunday

10:15

92

285

475

852

      

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 Rye

5

50

Organic Blackstrap Molasses

6

60

Boiling Water

35

350

TOTAL

61

610

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a.]

80

800

“Scald” [from 1b.]

61

610

TOTAL

141

1410

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

141

1410

Bacheldre Organic Dark Rye Flour

30

300

Marriage’s Organic Strong Flour

20

200

Salt

1.5

15

Crushed Coriander Seeds

1

10

TOTAL

193.5

1935

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

85

-

% wholegrain flour

80

-

FACTOR

10

-

 

   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

 

Method:

  • Build the sour as described, make the Scald at the same time as preparing the final refreshment of the sour.   Cover and cool to room temperature overnight.   Make the Sponge first thing in the morning and ferment this for 4 hours.
  • Mix the sponge with the flours, salt and coriander using a paddle beater, on first speed for 2 minutes, and second speed for 3 minutes, scraping down the bowl as necessary.   DDT 28°C.
  • Bulk proof for 1 hour.
  • Line a Pullman Pan neatly with silicone paper and scale the paste into the pan, neatening off carefully.   Top with some freshly crushed coriander seeds.    Attach the lid.
  • Final Proof 3 hours.   Bake a minimum of 4 hours in the “dead” wood-fired oven, up to 16 hours
  • Cool on wires

 

 2.    Gilchesters’ Miche/Boules

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

Levain build:

Day

Time

Stock Levain

Strong White Flour

Water

TOTAL

Sunday

12:00

40

350

210

600

Sunday

16:30

600

350

210

1160

Sunday

21:00

1160

425

255

1840

The leaven was then allowed to prove slowly overnight in the fridge

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

1125

Water

15

675

TOTAL

40

1800

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1800

Gilchesters’ Organic Farmhouse Flour

75

3375

Salt

1.8

81

Water

58

2610

TOTAL

174.8

7866

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

45

-

 

Method:

    •  Build the levain, see description above.
    • For mixing, first of all mix on first speed for 3 minutes with a hook attachment, then autolyse the Gilchesters flour with the water for 1 hour.
    • Add the levain and the salt.   Mix on first speed only for 10 minutes.   Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp.   [84 – 1] – 18 – 20 = 45.   Water temperature required at 45°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.  
    • 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.
    • Tip each loaf out of the banneton onto a peel, score the top and set to bake on the sole of the wood-fired oven.   Small loaves bake in half an hour, next biggest takes 40 minutes and the biggest loaf took around 50 minutes
    • Cool on wires.

Happy Baking!

Andy

ananda's picture
ananda

Croissant Dough with a Sponge

My base recipe for laminated yeasted dough, with a couple of amendments.   A bit of sugar is included, although my own preference remains a croissant without sugar.   And I have adapted the formula to use a sponge where 20% of the total flour becomes pre-fermented.

Material

Formula [% of flour]

Recipe [grams]

1. Sponge

 

 

Marriage’s Strong Organic White Flour

20

200

Fresh Yeast

0.1

1

Water

12

120

TOTAL

32.1

321

 

 

 

2. Final Dough

 

 

Sponge [from 1 above]

32.1

321

Marriage’s Strong Organic White Flour

80

800

Salt

1.3

13

Sugar

5

50

Milk Powder

5

50

Fresh Yeast

4

40

Water

51

510

TOTAL

178.4

1784

 

 

 

3. Laminating Process

 

 

Final Dough above

178.4

1784

Butter – lightly salted

36

360

TOTAL

214.4

2144

 

 

 

% pre-fermented flour

20

-

% overall hydration

63

-

FACTOR

1 0

-

 

Method:

  • Make the sponge the night before and leave to ferment slowly.
  • For the dough, blend the milk powder, salt and sugar through the flour.   Weigh very cold [I pre-chill the water overnight] water into the mixing bowl, and dissolve the fresh yeast into this.   Add the sponge and the dry ingredients.   Mix with a hook attachment for 3 minutes on slow and 4 minutes on second speed, scraping down the bowl as necessary.
  • Cover the dough and store in the chiller for half an hour, and meanwhile cut the butter into slices and roll between 2 plastic bags to create a pliable sheet of butter.
  • Roll out the croissant dough so that the slab of butter fits onto two thirds of the dough slab.   Fold the butter in letter-style to create 2 layers of butter.   Rest for one hour in the chiller.
  • Turn through 90° and roll out to the same size as before.   Fold the dough in 3 for the first turn, then chill a further hour.   Repeat this 3 more times to give 4 x ½ turns in total.   Rest a further one hour
  • I then split the dough into 3 sections, and made 12 Pain Amande with one piece, 9 Pain aux Raisins with another, and 14 croissants with the last piece.
  • Glaze each finished unit with egg, dip the Pain Amande in flaked almonds and set to proof for 45 minutes.
  • I used the electric oven to bake these on convection heat setting at 210°C for approx 15 minutes each tray; there were 5 trays in total.
  • Cool on wires

 

Yeasted Sunflower Seed Wholemeal Bread with Mixed Pre-ferments

Both cultures given 2 refreshments prior to use:

Rye Sourdough

Day

Stock

Flour

Water

Total

Friday 09:00

40

120

200

360

Friday 17:00

360

60

100

520

 

Wheat Levain

Day

Stock

Flour

Water

Total

Friday 09:00

40

200

120

360

Friday 17:00

360

100

60

520

nb. The levain was allowed to ferment slowly overnight in the chiller after the last refreshment.

Material/Stage

Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

9

180

Water

15

300

TOTAL

24

480

 

 

 

1b] Wheat Levain

 

 

Marriage’s Organic Strong White Flour

15

300

Water

9

180

TOTAL

24

480

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

24

480

Wheat Levain [from 1b]

24

480

Marriage’s Organic Strong Wholemeal

76

1520

Shoyu-Roasted Sunflower Seeds

20

400

Salt

1.5

30

Fresh Yeast

2.5

50

Water

50

1000

TOTAL

198

3960

 

 

 

% pre-fermented flour

24

-

% overall hydration

74.4

-

% wholegrain

85

-

FACTOR

20

-

 

Method:

    • Combine wholemeal, water and rye sourdough and mix until clear with a dough hook on first speed.   Autolyse for one hour.
    • Add the wheat levain and bakers’ yeast and mix for 2 minutes on first speed and 3 minutes on second speed.   Add the salt, mix 3 more minutes on second speed.   Add the toasted seeds and mix on first speed until clear.   DDT 27°C.
    • Bulk ferment dough at 26°C for 2 hours.
    • Knock back the dough gently, and scale and divide.   I made one small panned loaf @ 500g; a large panned loaf, 3-pieced each one @ 350g; a Pullman Pan, 4-pieced each one also @ 350g.   The remaining dough, just over 1kg, was used to make one large Boule.   Mould each piece round, and rest covered for 15 minutes.   Shape each piece and dip in seeds and assemble panned loaves, and use a banneton for the boule.
    • Final proof: Boule fermented  @ 26°C for one hour; 2 panned loaves followed on, so 1¾ hours proof.   The Pullman was held back by fermenting at 15°C for 2½ hours.
    • Bake the loaves with steam…I used my electric oven for today’s bake, pre-heated to 280°C, then settling at 235°C for 10 minutes.   Then I switched to convection and baked out the breads at 210°C.
    • Cool on wires

We are about to go out for dinner at our friends' home nearby.   The bread is for them, as really valued customers; the pastries pictured are a gift.

All good wishes

Andy

ananda's picture
ananda

Borodinsky using the Auerman Process

Late last week a package arrived for me in the post from Faith, who posts here at TFL.   She had been on a visit to Russia and brought back a tub of Red Rye Malt for both Daisy_A and one for me.

My wife, Alison went out of her way yesterday to buy some Blackstrap Molasses for me to enable me to bake a Borodinsky loaf today.

Here is the detail and formula.

Rye Sour build:

Day/Time

Stock

D Rye

Water

TOTAL

Monday 08:00

64

300

500

864

 

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 Rye Malt

5

50

Blackstrap Molasses

6

60

Crushed Coriander Seeds

1

10

Boiling Water

35

350

TOTAL

62

620

 

 

 

2. “Sponge”

 

 

Rye Sourdough [from 1a]

80

800

“Scald” [from 1b]

62

620

TOTAL

142

1420

 

 

 

3. Final Paste

 

 

“Sponge” [from 2]

142

1420

Bacheldre Organic Dark Rye Flour

25

250

Marriage’s Organic Strong White flour

25

250

Salt

1.2

12

TOTAL

193.2

1932

 

 

 

% pre-fermented flour

30 + 20 = 50

-

% overall hydration

85

-

% wholegrain flour

75

-

FACTOR

10

-

 

Method:

  • Build the sourdough as described above.   Make the “scald” as follows:   crush the coriander and add it to the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
  • Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 6 hours.
  • For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Scrape down the bowl to ensure thorough mixing.
  • Bulk proof for 1 hour with DDT at 25 - 27°C.
  • Shape into a large Pullman Pan, prepared with lining of butter and coating of rye flour.   Smooth off and top with freshly crushed Coriander seeds.
  • Final proof for just 1 hour at 27°C, then bake.
  • Pre-heat the oven to 280°C.   Load the pan, apply steam, and turn the oven down to 100°C.   Keep a supply of steam in the oven and bake for a total of 4½ hours.
  • Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

CHOCOLATE, dark chocolate!

 

Alison’s massage therapist left half an hour ago, and bought half of this loaf.   I’m celebrating as it means I got to capture a crumb shot, and to taste a lovely thin slice too, all on its own.   Sourness and bitterness, but also just enough sweetness too from the malt.   It’s dark, dark like chocolate, and the spicy coriander is very pronounced …Taste!

All good wishes

Andy

Pages

Subscribe to RSS - ananda's blog