breadbakingbassplayer's blog

Hey All,

Just wanted to share with you a loaf that I made for my friend Frankie.  Hopefully he will send me some nice crumbshots next week that I can post...  Enjoy!

Tim

Hi All,

I seem to be baking a lot these days...  It's still hot though here in NYC so things are rising fast around here...  Last night I was reading Local Breads by Dan Leader, page 105 which talks about the Poilane bakery loading their breads into the oven every 2 hours...  I wanted to see how quickly I could make a pain au levain, assuming the levain was ripe and ready...  Also, a have recently converted my storage sourdough starter from liquid to very stiff (50% hydration).  Here's what happened:

Stiff Levain Recipe:

400g Stone Ground White Whole Wheat Flour (King Arthur)

200g Water

80g Stiff Sourdough Starter (50% hydration)

680g Total Stiff Levain

Final Dough Recipe:

1374g AP (King Arthur)

926g Water

32g Kosher Salt

680g Stiff White Whole Wheat Levain (approx 50% hydration)

3012g Total Dough Yield

Method of Madness:

9/6/10

5:30pm - Mix stiff levain, knead into ball, cover and let rest.

5:45pm - Knead stiff a few times until smooth, lightly coat with extra virgin olive oil, place in covered plastic tub, refrigerate at 40F 23-36 hrs.  If you are going to make the dough within 12-16 hours, and it's not too hot, then you can probably leave it out on the kitchen counter...

9/7/10

6:35pm - Come home from work, get settled, take stiff levain out of fridge, measure out all ingredients using a digital scale.

6:55pm - In a large mixing bowl, pour in exact amount of water, then cut up the stiff levain into small golf ball sized pieces and place it into the bowl in the water.  Then add all the flour on top, then the salt.  Start mixing with a large rubber spatula until a shaggy dough forms.  Then using wet hands, squish the dough until the levain is well combined, knead for about 10 minutes.  Do all kneading in the bowl without adding any extra flour.  If your hands get sticky, use a plastic scraper to scrape the dough off your hands, then dip your hands in water and continue kneading.

7:10pm to 7:30pm - cover and let rest for 20 minutes.

7:30pm - Turn dough in bowl, and knead for about 15-20 seconds, cover and let rest.

8:00pm - Turn dough in bowl, and knead for about 15-20 seconds, cover and let rest.

8:30pm - Turn dough, cover and let rest.

9:00pm to 9:10pm - Divide dough into 4 pieces, preshape into boules, place them seam side down on a proofing board with no extra flour.  Cover and let rest for 20 minutes.

9:30pm - Final shape into batards, place them seam side up in a very lighty floured couche, cover with tea towels and plastic bag, proof for approx 1 hr and 30 minutes.

10:20pm - Place 2 baking stones in oven on 2 different levels along with steam pan, preheat to 550F with convection.

11:10pm - Turn off convection.  Turn out loaves onto peel/flipping board, slash as desired, place into oven directly on stone.  When all the loaves are in, place 1 1/2 cups water into steam pan, close door, turn oven down to 450F, bake for 45 minutes rotating batards halfway through the bake between stones.  After 45 minutes, check weight and internal temp.  They should be about 15% lighter than their pre-baked weight, and the internal temp should be between 205F to 210F.  I prefer 210F.  Turn oven off, and place batards back into oven for 5 minutes.  After this, let batards cool completely before cutting...

12:00am - Done...  Time for sleep...  Pics up tomorrow sometime...

8:50am - Upload pics...

Tim

Hi All,

Just wanted to share with you my bake from Monday, 9/5/10...  I had some friends in from San Francisco, who have never had my bread, so I wanted to make them something special to take home with them after brunch...

Here is a pain au levain, that I will call my 5/10/20 pain au levain...  It was inspired by JT's 85x3 bread that Farine blogged about here: http://www.farine-mc.com/2010/04/jts-85x3.html

I did not have any T85 flour, but I could make 3 starters...  This bread is basically 95% AP (king arthur) 5% rye (hodgson mill), approx 66% hydration, 2.4% kosher salt.

Starter 1 (Rye Sour): All of the rye flour (5% of total flour) prefermented at 83% hydration for 24hrs at room temp.  Use 4% sourdough starter.

Starter 2 (Liquid Levain): 10% of total flour (AP) prefermented at 100% hydration for 1 hour at room temp, and 23 hours at 40F.  Use 20% sourdough starter.

Starter 3 (Stiff levain): 20% of total flour (AP) prefermented at 55% hyrdation for 1 hour at room temp, and 23 hrs at 40F.  Use 20% sourdough starter.

I'll continue this if anybody is interested...  The result I think speaks for itself...

This is the walnut raisin pain au levain using the same dough as above but adding buttermilk powder, a little sugar, butter, toasted walnuts and raisins...  I think it turned out really good...  Note to self: Mix this dough separately...  Trying to knead in powdered buttermilk is an excercise in futility.  Some of it combined OK, but the stuff that didn't clumped in the dough, and I had to spend about 15 minutes kneading and picking out the clumps before kneading in the butter, walnuts and raisins...

Cheers!

Tim

This experiment was inspired by Farine's post on her blog about the Meteorite...  http://www.farine-mc.com/2010/07/meteorite.html

No process pics or anything as I probably screwed this thing up totally along the way...  This dough is "impossibly" wet...  I even decreased the hyration to 95%...  It's like trying to bake poolish...

So here's the question...

Is it a meteorite or a cow pattie?  You be the judge...

Crumb shots tomorrow...

Tim

Hey All,

Just wanted to share with you a project that I am working on...  So on 8/30/10, I took delivery of 75lbs of flour from King Arthur which I ordered because they were having a free shipping on certain items.  This included their AP flour along with their WW and White WW.  What to do, what to do...  So, I baked my first full sourdough bread without adding any yeast not too long ago: http://www.thefreshloaf.com/node/19389/83010-sourdough-progress with great success as far as open crumb, and crackling crust...  The flavor was very good, but there was one person who thought it wasn't salty enough or something...  Anyways, back to this project...

The previous sourdough bread was based on a liquid levain (100% hydration) which is also the hydration of my storage starter...  So my bright idea was to convert my liquid starter to a partially whole grain stiff starter at around 55% hydration...

On 9/1/10 at around 10:20pm, I threw out about half of my liquid starter, kept a small portion of it and mixed it as follows:

200g AP (King Arthur)

100g WW (King Arthur

150g Water

100g liquid sourdough storage starter (100% hydration)

550g total stiff starter yield

10:20pm - Mix all, place in covered container, let rest on counter.

12:20am - Place in refrigerator

9/2/10 - Feed Stiff Levain Again (Starter Build #2)

200g AP

100g WW

150g Water

550g All of starter from the evening before.

1000g total stiff starter yield

9:00am - Mix all, knead into ball, place into covered container, place in refrigerator.

9/3/10 - Final Dough

600g AP

200g WW

200g White WW (KA)

700g Water

24g Kosher Salt

600g Stiff Levain

2324g Total dough yield

6:18pm - Take stiff levain out of refrigerator and let rest on counter.  Give the levain the float test.  Measure out all ingredients.

Stiff levain out of refrigerator.  Notice the bubbles.

With a wet spoon, cut out a piece of the stiff levain and place it in some water to see if it floats...  If it does, it's ready to use.  For more on the float test, please check out this link: http://www.farine-mc.com/2010/01/building-levain-la-gerard-steps-2-3-and.html  Note point A3.

Cut up levain into pieces, place in large mixing bowl along with the measured amount of water required for the recipe.

Premeasured flours.  Note that on the bottom is the AP flour, and on the top the WW flours.

Kosher salt

All the ingredients in the bowl.  Notice that on the bottom is the water and stiff levain.  Then the whole wheat flours, the AP flour, then last on top is the Kosher salt.  This sequence is very important, and will prevent the formation of lumps or dry clumps, and dry bits stuck to the side of the bowl.

Beginning the mixing at 6:57pm.  I am using a large plastic/rubber spatula.  This is the initial mixing which takes about 30 seconds.  You can pretty much keep the spatula stationary and move the bowl at this stage.  It is just to mix the wet ingredients with the dry ingredients.

This is probably about 1 minute of mixing.

A little more mixing.

Done mixing with rubber spatula... Now time to get wet and dirty with hands and water...

This is the dough after the following: make sure you have a bowl of water next to you...  Wet your hands and squish the dough in order to work out any lumps...  Then slap fold and roll two times.  This technique that I use is a hybrid of what Richard Bertinet does with in his sweet dough video, except I prefer to do it all in my mixing bowl to prevent getting my kitchen counter sticky and messy: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

1.  Take the ball of dough by one end, let it stretch down using gravity.

2.  slap the bottom part of the dough into the bottom of the bowl.

3.  Fold the top part that you are holding into the center, and roll it into a ball in one forward motion.

4.  Rotate bowl 90 degrees and repeat.

Place entire bowl into large plastic bag, autolyse (rest) for 30 minutes...  Have a cup of coffee, tea, or beer...  I'm having beer...  Just as a note, these series of steps lasted from 6:57pm to 7:02pm, which is about 5 minutes out of your life...

Dough after 30 minute autolyse.

7:40pm - Dough after 2 slap, fold, and rolls...  Sorry for the blurry pictures.  Notice how much smoother the dough is...

Dough after about 10-15 slap, fold, and rolls...  Notice the dough tear at the bottom.  At this point when this happens, stop handling the dough, place it in plastic bag and wait for about 20-30 minutes.

8:00pm - This is the dough after the 20 minute rest, and 6 additional slap, fold, and rolls...  Place bowl in plastic bag, let rest for another 20 minutes.

8:20pm - This is the dough after the 20 minute rest.  Notice how it has spread out...

This is the dough after 2 slap, fold, and rolls...

Transfer to plastic tub lightly oiled with extra virgin olive oil.  I'm sure any sort of neutral cooking oil would work.  My tub is a 4L tub, which is the smallest tub you would probaby want to use for the amount of dough this recipe makes...

Top view.  Sorry for blurry...

Added plastic wrap before putting on top.  My containers don't seal all that great.  Plus, it's insurance if the dough pops the top in the fridge...

Place in to fridge...  40F to 45F...

9:25pm - Turn dough, return to fridge...

9/3/10 - The moment of truth...

I was at work for longer than I had intended today...  Argh!

5:00pm - Do I have magical dough, or a dough explosion?

Dough Explosion!!!

Release my cornichons!!!

Dough texture shot...  Looks well fermented...  Fingers crossed...

5:00pm - After I cut off the dried bit from the exploded part, I divided the dough and shaped them into boules weighing approx 1100g.  The dough shaped nicely without tearing...  More fingers crossed...  Now for proofing for about 2 hours...

Bannettons in plastic...

5:50pm - It's pretty warm right now... 85F in the kitchen...  Proofing going well.  Turned on oven with 2 stones, steam pan.  Preheat to 550F with convection for 45 minutes to 1 hr...

7:10pm - Take the baskets out of the plastic, give it the poke test, take the thermometer out of the oven, prepare one cup of water, locate oven mitt, lame, peel, cup of flour, turn convection off...

Slash as desired...

Peel directly on to baking stone, put oven mitt on, carefully pour one cup of water in steam pan, snap picture, close oven door, turn down to 450F without convection.  Bake 50 minutes, rotating half way...

This is one of them halfway through the bake.  I rotated them, and shifted them between the upper and lower stones...  25 more minutes of baking, and then a weight and temp check...  I'm shooting for 935g or less after bake weight which puts it at a 15% weight loss, which is good...

8:00pm - Weight and temp check...  Weight around 980g, and internal temp is around 200F...  I'm looking for 210F...  Bake for another 10 minutes...

Will post crumbshots tomorrow...  Enjoy!

Tim

8/30/10 - 2 Stage Liquid Levain Sourdough Boules

So this is an interesting bread for me.  It's the first full sourdough bread of my official baking season.  It's still quite hot here in NYC, around 90F, so my kitchen is in the 80's...  I wasn't sure what to bake, but my sourdough starter needed feeding, so I figured what the heck.  So the starter was fed at 7:00pm, and it doubled in 2 hours.  I took out 200g of the refreshed starter, and fed it again as below, and it doubled in a little over 2 hours to my surprise...  So I made my dough as below, and fridged it, not expecting much...  In the morning when I woke up, it had doubled in the plastic containger (4L).  I gave it a turn, put it back into the fridge and went to work...  When I came home at 6:30pm it had hit the top of the container, and by 7pm, it had popped the top...  Now time to prepare to bake before a dough explosion happens...  Usually when I do these levain only breads, I'm sitting around waiting for it to do it's thing...  This time, I had to bake when it was ready...  Now!  Enjoy the pics...

8/30/10

Liquid Levain Stage 1

200g Storage starter @ 100% hydration

20g Organic wheat berries (freshly ground)

20g Organic spelt berries (freshly ground)

20g Stone ground rye flour (organic/fresh ground if possible)

40g Bread flour (Gold Medal)

100g Water

400g Total

7:00pm - Mix all, cover and let rest for 2-3 hours, or until doubled.

Liquid Levain Stage 2

200g Bread Flour

200g Water

200g Liquid levain stage 1

600g Total

9:00pm - Mix all, cover and let rest for 2-3 hours, or until doubled.

8/31/10

Final Dough

800g Bread flour (Gold Medal)

100g WW flour

100g Rye Flour

675g Water

24g Kosher Salt

600g Liquid levain stage 2

2299g Total dough yield

12:15am - Mix all into shaggy dough, cover let autolyse for 30 minutes.  Prepare oiled plastic tub.

12:45am - Turn dough using French fold method with wet hands and dough scraper in bowl  until dough smoothes out and tightens up.  Stop when gluten starts to tear (turn not more than 8-10 times).  Transfer to oiled tub, place in refrigerator at 40-45F.

1:25am - Turn dough, return to fridge.  Go to bed.

8:35am - Turn dough, return to fridge.  Go to work.

7:20pm - Take dough out of fridge, divide into 4 equal pieces, preshape... (576g approx)

7:30pm - Final shape into boule, place in banneton for proofing, cover with plastic.

8:30pm - Place baking stones in oven on 2 levels along with steam pan, preheat 550F with convection...

9:30pm - Turn convection off.  Turn boules out onto peel, slash as desired, place in oven directly on stone.  When all boules are in, pour 1 cup of water into the steam pan, close door, turn oven down to 450F.  Bake 45 minutes, rotating loaves between stones and positions halfway through bake.  Boules are done when internal temp reaches 205F or more.  Let cool completely before cutting (overnight).

Out of the oven, the boules weighed about 470g, which is about an 18% water loss, which is good.

I'll post a crumbshot tomorrow...

9/1/10 - Crackly crust

Crumb shot!

Breakfast!

Almond Milk Bread with Dried Cherries

This recipe was inspired by a friend who gave me some dried cherries to bake something with, my recent success with brioche, and a box of unsweetened almond milk that just doesn’t taste very good to drink straight…

Recipe:

1000g Bread flour (Gold Medal)

600g Liquid (3 eggs + almond milk to make up amount)

200g Liquid levain (100% hydration storage starter from fridge)

150g Granulated sugar

150g Slivered almonds

230g Dried cherries

100g Unsalted butter

20g Kosher salt

10g Instant Yeast (3 tsp)

2 tsp Vanilla extract

2460g Total Dough Yield

Tools:

Digital scale

Large stainless steel mixing bowl about 15L size

Rubber spatula or wooden spoon

Plastic dough scraper

Bowl of water

Large plastic bag

Plastic tub with cover (4L or larger)

3 loaf pans 9” x 5” loaf pans

Large plastic bag

Baking stone (large rectangular)

Egg+ water for egg wash

Butter for greasing plastic tub and pans

Instructions:

Weigh out all ingredients, cut butter in to small cubes, butter plastic tub, toast almond slivers in a pan and let cool.

7:45pm – Place eggs, almond milk, vanilla extract in large mixing bowl.  Then add the bread flour, granulated sugar, Kosher salt, instant yeast.  Mix well using rubber spatula until a shaggy dough comes together.  Knead in bowl using slap and fold method for about 5 minutes.  Then add all the butter and continue kneading using slap and fold method for another 5 minutes.   Then add almond slivers and dried cherries.  Transfer to buttered plastic tub and let rise for  2 to 2 1/2 hrs or until doubled. Turn dough every 30 minutes.  (I put it in the fridge for 1 hour due to scheduling of another bake).

9:30pm – Place plastic tub in fridge for 1 hr if necessary due to scheduling.

10:30pm – Turn dough out onto lightly floured surface, divide into 3 equal pieces (800g approx).  Shape into loaf, place in buttered loaf pan. Place all pans in large plastic bag, cover and proof for 90 minutes.

11:00pm – Place baking stone on 2nd rack from bottom, preheat oven with convection to 400F.

12:00am – Brush loaves with egg wash made from 1 egg and a little water.  Turn convection off, place loaves into oven, turn down to 380F and bake for 40 minutes or until internal temp reaches 190F or more.  Cool completely before eating.

Enjoy!

Hey All,

Wanted to share with you something that I have been working on for the past 2 days or so.  I was poking around my local Gristede's supermarket the other day and found Hodgson Mills Stoneground Rye Flour for $5.99.  I usually only go to Gristede's if I'm lazy or desperate as there are much better places to get groceries in NYC.  Anyway, I was pleasantly surprised to find what I did.  Also, I have some organic spelt berries that I'm trying to get rid of or use as it's not my favorite grain.  So, when I got home I consulted Hamelman's Bread book along with the Hofpfisterei München website looking for some inspiration.  I found the following.  If you click on the links on their website as follows: Sortiment => Natursaurteigbrote => Pfister-Oko-Dinkel-Grunkern-Volkorn...  It's a 92% spelt(dinkel) and 8% rye(roggen) bread...  I was inspired by this, but did the complete opposite and thought it was a 92% rye bread...  Anyways, my inspiration doesn't need to be correct, right?

Anyways, back to the 90% rye/ 10% spelt bread that I'm making.  I've tried to make a very detailed photo documentation for all of you.  So here goes!

This is what started it all.  The Hodgson Mill Rye Flour I found at the local Gristede's around the block from me.  $5.99 for 5 pounds.  Not a bad find...

My recipe page 1

My recipe page 2

8/25/10 - Stage 1 (Freshening)

16g Rye Flour

24g Water

8g Sourdough Starter (100% Hydration)

48g Total

7:00pm - Mix all, cover, let rest for 5 hours.

8/26/10 - Stage 2 (Basic Sour)

100g Rye Flour

78g Water

48g All of stage 1

226g Total

12:00am - Mix all, cover, let rest for approx 17 hours.

Stage 2 after mixing a bit

Stage 2 smoothed over with water before covering and letting rest for 17 hrs.

Stage 2 after approx 17 hrs

Stage 2 after approx 17 hrs - detail of what's inside

8/26/10 - Stage 3 (Full Sour)

270g Rye Flour

270g Water

226g All of stage 2

766g Total

6:45pm - Mix all, cover, let rest for approx 3-4 hours

Stage 3 mixed

Stage 3 smoothed over with water before covering and resting

Hand grinding spelt grains for final dough with a hand crank grain mill

Spelt flour close up out of the hand crank mill

Stage 3 after 3 1/2 hrs

Stage 3 side view - gas bubbles

Stage 3 - inside texture

8/26/10 - Final Dough

514g Rye Flour

100g Spelt Flour (freshly ground)

408g Water

18g Kosher Salt

766g All of stage 2

1806g Total

9:15pm - Mix all, cover, bulk ferment for 20 minutes.

Stage 3 in pieces in large mixing bowl with pre-measured amount of water

All ingredients of final dough in mixing bowl

Mixing with rubber spatula

More mixing

More mixing and mushing...  Just mix well so everything is well combined...

For nice ball with spatula, smooth over with water...

Place in plastic bag, bulk ferment for 20 minutes...

Final dough after 20 minute bulk ferment

Inside texture of dough after bulk ferment

9:45pm - Divide dough into 2 equal weight pieces

Form into boule, dusting lightly with rye flour to prevent sticking

Place in linen lined baskets for proofing

Place in baskets in plastic bag for proofing, approx 1 hr.  Place baking stone on 2nd rack up from bottom, place steam tray, preheat oven to 550F with convection.

Boules after proofing.  Notice cracks on surface.

Close up of cracks

Turn out on to peel

Dock loaf with chopstick

10:50pm - Turn off convection.  Place loaves directly on baking stone, add 1 cup water to steam pan, close oven door.  Turn oven temp to 500F and bake for 10 minutes without convection.  Then remove the steam pan, turn oven down to 410F and bake for another 60 minutes or until internal temp of loaf reaches 205F or more.  Sorry for the blurry shot...

I'm tired...  To be continued...

Continuing...

This is about 10 minutes into the bake right before I remove the steam pan.  Notice the oven spring...

Loaves out of the oven 1 hr after removing the steam pan

Crumbshot!

Thanks for reading...  Enjoy!

Hi All,

Just wanted to share with you my attempt.  It is loosely based on foolishpoolish's Brioche au Levain: http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe and the Brioche With Liquid Levain recipe on page 204 of Daniel T. Dimuzio's book: Bread Baking: an Artisan's Perspective.  I am doing this completely by hand...

Ingredients:

Liquid Levain:

100g AP (King Arthur)

100g Water

50g Sourdough Starter (100% hydration)

250g Total

Final Dough:

650g AP (King Arthur)

280g Whole Milk (scalded and cooled)

225g Unsalted Butter (2 sticks @ room temp)

112g Eggs (2 XL)

75g Caster Sugar (extra fine)

18g Kosher Salt

1.4g Instant Yeast (1/2 tsp SAF Gold)

250g Liquid Levain

1609.4g Total Dough Yield

Method (at least what I did)

Day 1 (8/20/10)

2:35pm - Mix liquid levain, cover let rest for 3-4 hours.  Scald milk and let cool.

6:00pm - Measure out all ingredients.

6:15pm - In a large 15L stainless steel mixing bowl, add the milk, eggs, about 1/3 of the caster sugar, all of the liquid levain, salt and yeast.  Mix well with a wire wisk until well combined.  Next, wisk in about 1/3 of the flour, mix until smooth.  Then, add the remaining flour, mix with a spatula until combined well, cover and autolyse for 25-30 minute covered.

6:40pm - Knead in remaning sugar by hand.  Sprinkle sugar lightly around the dough and onto the sides of the bowl, and knead dough by picking it up slapping and folding it to either the side or bottom of bowl using 1 (right) hand (left hand holds and rotates the mixing bowl).  Continue kneading and adding sugar until all sugar is used and dough begins to develop strength and stop shredding.  About 10 minutes.

6:50pm - Cut butter into small chunks and begin kneading butter into the dough.  Reserve the butter wrapper for greasing the plastic container for rising.  Method for kneading butter: smear 1 chunk of butter along the sides of the bowl, then slap and fold the dough on the sides of the bowl using 1 (right) hand (left hand holds and rotates the mixing bowl).  This will take about 40 minutes and your arm/hand will get tired.

7:25pm - Transfer dough to buttered plastic tub, cover and let rise for about 1 hour on counter.  Turn dough 3 times at 15 minute intervals.

8:30pm - Turn dough and transfer to refrigerator.

9:45pm - Turn dough, let rise in refrigerator overnight.

10:50pm - Take picture of dough in progress for TFL...  My tub is about 4L.

11:23pm - Turn dough (because I felt like it...)

To be continued tomorrow morning...

Hey All,

Just wanted to say hi to all of you and share with you my bake from last night.  It's a very large WW boule.  It's sort of the whatever flour I had left in my kitchen type bake...  It turned out to be about 62% WW, 38% AP, and approx 70% hydration.  Here are the pics.  It turned out to be about 1890g after baking...  Enjoy!

Tim

Ingredients:

792g Organic WW (Whole Foods 365)

480g Organic AP (Whole Foods 365)

890g Water

26g Kosher Salt

4g Instant Yeast (1 tsp)

Method:

7/27/10

10:08pm - Mix all ingredients by hand in large metal mixing bowl, knead 10 minutes, transfer to lightly oiled plastic tub (at least 4 L in size), place in refrigerator.

11:00pm - Turn dough, cover, return to refridgerator.  Make sure your refrigerator is set to 40F.

7/29/10

9:30pm - Take dough out of refrigerator, turn dough, leave on counter.

7/30/10

12:00am - Shape dough into large boule, place in lightly floured linen lined basket, cover with kitchen towel, proof for 60-90 minutes.  Place baking stone and steam pan filled with lava rocks in oven, preheat to 500F with convection.

1:00am - Turn convection off.  Turn dough out onto lightly floured peel, slash as desired, place in oven directly on baking stone.  Place 2 cups of water into steam pan, close door.  Turn down to 460F, bake for 1 hr, rotating at 30 mins.  Turn oven down to 440F, bake for another 20 minutes.  Turn oven off and leave loaf in for another 10 minutes.  Total baking time will be 1hr, 30 minutes.  Loave is done when the internal temp has reached 210F, and the has lost 15% of it's prebake weight.  Cool completely before cutting and eating, 12-24hrs.