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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!


breadbakingbassplayer's picture
breadbakingbass...

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!

breadbakingbassplayer's picture
breadbakingbass...

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!

breadbakingbassplayer's picture
breadbakingbass...

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...

breadbakingbassplayer's picture
breadbakingbass...

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.


 


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


I am on baking hiatus until Fall, or at least until it gets cooler here in NYC...


Until then, happy baking!


Tim

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC.  I was up against some stiff competion with a dizzying array of sweets and savory baked goods...  I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...


Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:




Sorry I don't have a shot of the whole loaf...  It had this cool leaf pattern slashing...  Anyways, here's the formula below:


90% AP


10% WW


37% Water


37% Hard Apple Cider (alcoholic)


2% Kosher Salt


30% Stiff levain (60% hydration)


15% Dried Granny Smith Apples


15% Dried Cranberries


15% Toasted Walnuts


1/4 tsp instant or active dry yeast per 500g of flour


Directions:


12:00pm - Peel and cut apples into 3/8" cubes, mix with a little lemon juice to prevent browning, place on parchment lined pan, dry in 250F oven for 1 hour.


3:45pm - Mix all ingredients in large mixing bowl with wooden spoon, hands, cover let rest for 30 minutes.


4:30pm - Knead in fruits and nuts (no more than 1 minute), cover let rest.


5:00pm - Turn dough, cover, let rest.


5:30pm - Turn dough, cover, let rest.


6:00pm - Turn dough, cover, let rest.


6:30pm - Turn dough, cover, let rest.


7:00pm - Turn dough, cover, let rest.


8:00pm - Divide, shape, proof.  Arrange stones in oven along with steam pan.  Preheat to 500F.


9:00pm - Turn loaves out onto lightly floured peel, slash as desired, place directly onto stone, add 1 cup water to steam pan, bake for 15 minutes at 450F, rotate and bake for 50 minutes at 420F, or until internal temp reaches 205F.  Cool completely before cutting.


**Notes:  I used 1270g flour for this recipe which gave me a dough yield of about 3250g.  I divided this into 2 equal pieces and formed boules.  Your baking time may be different if you make a smaller quantity.


Tim


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you 3 boules from tonights bake.  It's a sort of whatever flour I had left recipe.  I will post a crumbshot tomorrow.  Enjoy!


Tim



Ingredients:


Levain:


100g AP


50g SD starter at 60% hydr.


50g Water


Final Dough:


374g AP


314g WW


468g Water


14g Kosher Salt


200g Levain


1/4 tsp ADY


1371g Total Dough Yield


Instructions:


8:45am - Mix Levain


7:25pm - Mix final dough, cover, autolyse for 30 minutes.


8:00pm - Knead 1 minute using wet hands in mixing bowl without adding any extra flour, cover let rest.


8:30pm - Knead 1 minute, cover, let rest.


9:40pm - Divide into 3 equal parts, shape into boules, proof in lightly floured linen lined bannetons.  Arrange baking stones and steam tray in oven and preheat to 500F with convection.


10:30pm - Turn out boules onto peel, slash as desired, place in oven directly on stone.  When last loaf is in, add 1 cup water to steam tray, close.  Bake at 450F no convection for 10 minutes.  Rotate, bake for 30 more minutes.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting and eating.


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!


Tim





Ingredients:


700g AP


100g Jasmine Brown Rice (freshly milled)


100g Millet (freshly milled)


100g White Corn Flour


188g SD starter @ 60% hydr


700g Water


20g Kosher Salt


1/2 tsp ADY


1900g Total Dough Yield


 


Directions:


6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.


7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.


7:30pm - Turn dough.


8:00pm - Turn dough.


9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.


10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


 


Submitted to Yeastspotting on 5/6/10

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!


Tim





Ingredients:


350g AP


150g WW


150g Firm SD Starter at 60% Hydration


450g Water


120g Raisins


100g Granola


50g Non-fat Dry Milk


10g Kosher Salt


1/8 tsp Instant Yeast


1381g Total Yield


What I did:


5/2/10


10:00pm - Mix all ingredients in large mixing bowl with wooden spoon well, cover let rest.


10:45pm - Knead dough using french fold method a few times (4-8 times) using wet hands, transfer to oiled plastic tub, cover and let rest.


11:30pm - Turn dough, place in refridgerator.


5/3/10 (Next Day)


8:30am - Turn dough, return to fridge, go to work.


6:35pm - Take dough out of fridge, turn dough, cover and let rest.


8:45pm - Shape into boule, place in lightly floured linen lined banneton, place in plastic bag, proof for 2 hrs.


9:45pm - Arrange baking stone in oven along with steam pan, preheat to 500F.


10:45pm - Turn boule out onto lightly floured peel, slash as desired, place in oven along with 1 1/2 cups water in steam pan.  Bake 15 minutes at 450F.  Rotate, bake for 40 minutes at 425F, then 10 more minutes at 400F.  Loaf is done when internal temp reaches 205F.  Cool completely before cutting.


Sent to Yeastspotting on 5/5/10

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