The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

breadbakingbassplayer's blog

  • Pin It
breadbakingbassplayer's picture
breadbakingbass...

Hi All,


I'm sure you've seen that past few stinkers that I have baked...  Here is something slightly more successful.  A simple 60% hydration sourdough bread using a stiff sourdough starter.  Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang.  Enjoy!


Tim


Here goes:






Ingredients:


500g AP


200g Firm SD Starter @ 60% Hydr


300g Water


10g Kosher Salt


1010g Total Dough Yield


 


Instructions:


1:15pm - Mix all in large mixing bowl, cover, autolyse 30 minutes.


1:45pm - Knead 1 minute in bowl using wet hands, and no extra flour, rest 30 minutes.


2:15pm - Knead in bowl 1 minute, rest...


2:51pm - Knead in bowl 1 minute, rest...


8:45pm - Shape into boule using letterfold method as if you were turning the dough, place into floured linen lined banneton, place into large plastic bag, proof.


10:10pm - Place banneton into refrigerator, arrange baking stone, steam pan in oven, preheat 450F, go out to dinner.


11:15:pm - Remove banneton from fridge, turn onto lightly floured peel, place into oven directly on stone, add 1 cup water to steam pan, bake for 15 minutes at 450F with steam, rotate, bake for another 30 minutes, then leave in off oven for 5 more minutes.  Loaf should be done when internal temp reaches 210F.  Cool completely (overnight) before cutting.


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule


I will post a crumb shot tomorrow.




Ingredients


300g WW


130g AP


50g Malted Barley Flour


350g Water


12g Kosher Salt


1/8 tsp ADY


962g Total Dough Yield


Directions:


9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.


9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.


10:00am – Knead 1 minute, rest for 1 hr.


11:00am – Turn dough, rest 1 hr.


12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.


1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.


2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.



 

breadbakingbassplayer's picture
breadbakingbass...

Hi All,


Just wanted to tease you a little with what I'm working on right now. 


100% Hydration 100% Whole Wheat No Knead Bread


Ingredients:


450g WW (Gold Medal)


50g Malted Barley Flour


100g Firm SD Starter (60% hydr)


500g Water


10g Kosher Salt


1/8 tsp ADY


1111 Total Dough Yield


 


Process


3:15pm - Mix all ingredients in large mixing bowl with wooden spoon, cover let rest.


4:40pm - Turn dough using French fold method in bowl with wet hands, cover let rest.


5:20pm - Turn dough, cover and let rest.


6:45pm - Turn dough, cover and let rest.


7:35pm - Turn dough, cover and let rest.


9:00pm - Shape dough as follows: flour linen lined banneton with WW flour.  Turn dough in rising bowl with wet hands using reverse letter fold so that smooth side remains on top.  Transfer dough floured side down into banneton, place banneton in large plastic bag to proof.  Arrange baking stone and steam pan in oven, preheat to 550F.


10:00pm - Try to turn the dough out onto peel but dough sticks majorly to banneton...  I manage to scrape it out onto the peel and shove it in the oven...  I get a little bit of oven spring, but it's pretty much a pancake...


10:45pm - it's out of the oven now.  I'll cut it open tomorrow morning, but I don't have high hopes for this one...


Verdict: Fail for now...  I'll try something tomorrow...


Tim

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to let you know that I found a place that carries malted barley flour in NYC.  I haven't checked the other markets that I usually go to, ie: Fairway, Whole Foods.  I found this at the Korean Market "Han Ah Reum" on 32nd Street between Broadway and 5th Avenue in Koreatown.  It is the Choripdong brand.  They also have malted barley that's crushed.  It's $4.99 for 2lbs. 


Tim



breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my attempt at No Knead Bread from 4/25/10.  Enjoy!  The recipe will be posted below.


Tim




Ingredients:


1000g AP (Hecker’s)


800g Water


22g Kosher Salt


1/4 tsp Active Dry Yeast


1823g Total Dough



Instructions:


Night before baking


9:15pm – Mix all ingredients together in large mixing bowl with a wooden spoon.  Mix well so there are no dry spots or lumps.  Transfer with plastic scraper to a lightly oiled 6L plastic container with cover.  Leave on counter overnight.  (I used a 4L container, which was too small for the dough.  It popped the top of the container off)



Morning of baking:


6:30am – Turn dough out onto well floured surface, divide into 2 equal pieces, shape into boules, place into well floured linen lined bannetons.  Place bannetons into large plastic bags, proof for about 1 1/2 hrs.


7:15am – Place 2 baking stones on different levels, along with steam pan, preheat to 550F.


8:00am – Turn loaves out onto lightly floured peel, slash if desired, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, turn oven down to 450F.  Bake for 25 minutes at 450F.  Rotate loaves between stones, turn down to 425F, bake for another 25 minutes or until internal temp reaches 210F.  Cool completely before cutting and eating…


Notes: I proofed the loaves for about 1 hr, which is probably why I had some blowouts.  I hid them with some careful photography...  Also, the crumb was very even, but very light and airy.  I probably handled them too much during the shaping...  I am quite happy with the result and taste and will probably make more of this no knead stuff out of sheer laziness...

 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10.   It's got flax seeds, sunflower seeds, and pumpkin seeds.  Enjoy!


Tim




breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from last night.  Ciabatta blobs.  I was planning to bake something else, but switched plans last minute...  I'm happy with them.  They have the most open crumb that I have gotten in a long time...  Enjoy!


Recipe is below.


Tim





Recipe


1000g Bread Flour


200g Firm Sourdough Starter (60% hydration)


800g Water


24g Kosher Salt


6g Active Dry Yeast (approx 2 tsp)


2030g Total Dough Yield


 


Instructions:


7:00pm – Weigh out all ingredients.  Place firm SD starter along with water in large mixing bowl.  Then, add all dry ingredients on top, mix well with wooden spoon and plastic scraper.  Cover and let rest for 30 minutes.


7:30pm – In bowl, turn dough using wet hands and French fold method until dough is smooth.  4-8 strokes.  Cover and let rest.


8:00pm – Turn dough using French fold or letter fold method in bowl using wet hands, cover and let rest.


8:30pm – Turn dough using wet hands, cover and let rest.


9:00pm – Turn dough using wet hands, cover and let rest.


9:30pm – Turn dough using wet hands, cover and let rest.


9:45pm – Turn dough using wet hands, place on well floured linen couche on a sheet pan in 1 piece seam side down.  Flour top, cover, place in large plastic bag, proof for 1 hr.  Arrange 2 baking stones and a steam pan in oven, preheat to 550F with convection.


10:50pm – Using a bench scraper, cut dough blob into 4 roughly equal pieces, stretch them out lightly, place onto floured peel and place in oven directly on baking stone.  When all the loaves are in, pour 1 cup of water into steam pan, close oven door, turn down oven to 450F, no convection, bake for 40 minutes, rotating them between the stones halfway through the bake.  Cool completely before cutting.


 

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from 4/15/10.  70% rye with caraway seeds.  I'll post my recipe shortly.  Enjoy.


Tim




Total Recipe
2310g Organic Rye Flour (70%)
990g Bread Flour (30%)
2574g Water (78%)
60g Kosher Salt (1.8%)
20g Active Dry Yeast (0.6%)
52g Caraway Seeds (1.6%)
6000g Total Dough (approx)


Rye Sour
1155g Organic Rye Flour
924g Water
10g Kosher Salt
4g Firm Sourdough Starter
2089g Total


Final Dough
1155g Organic Rye Flour
990g Bread Flour
1650g Water
50g Kosher Salt
52g Caraway Seeds
20g Active Dry Yeast (6 1/2 tsp)
2089g Rye Sour
6006g Total


Instructions
Evening before baking
8:22pm - Mix rye sour, cover and let rest on counter at room temp for 23 hrs.


Bake Evening
7:55pm - Mix final dough ingredients with wooden spoon for about 10 minute or until well combined.  Cover and bulk ferment.
8:45pm - Divide in to 8 equal pieces (750g each), shape into boules, place in floured linen lined bannettons, cover and let proof for 1 hr.  Place baking stones on 2 levels along with steam pan in oven.  Preheat to 550F with convection.
9:45pm - Load oven (4 per stone), add 1 cup of water to steam tray, close door.  Bake for 10 minutes at 480F, bake for another 50 minutes at 410F. Shift loaves between stones halfway through bake.  Turn off oven, leave loaves in for another 5 minutes.  Loaves are done when internal temp reaches 210F. Cool 12-24 hrs before cutting.

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you some recent bakes.  Enjoy!  Sorry no recipes.  Please bug me if you want any of them.


Tim


4/2/10 - Pane Casereccio di Genzano, Poilane style miche, Olive Bread.  The olive bread did not turn out well...  Sorry no crumbshots for these.



4/4/10 - Cottage Loaves





4/6/10 - Pane di Matera (Durum bread).  This is my poor attempt at this bread.  It's really difficult to shape.  Mine looked horrible, but they tasted pretty good...  More info here: http://www.youtube.com/watch?v=ng4jnGnLTb4 and here: http://mollicadipane.blogspot.com/2008/12/il-pane-di-matera_7869.html





4/7/10 - Breadcrumb Bread...  This is another attempt at doing the Pane di Matera shape, very slightly more successfully, but not quite there yet...




4/8/10 - Olive Bread...  Sorry no crumbshot...  My friends said it tasted really good...




4/11/10 - Pizza.  Mushroom, and Artichoke, and Jamon Serrano...






breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you some spelt sourdough batards that I baked last night.  I'll post the recipe a little later.  Enjoy!


Tim





Total Recipe
500g Organic Spelt Berries (500%)
350g BF (35%)
150g AP (15%)
588g Water (58.8%)
20g Kosher Salt (2%) (I will probably do 1.8% salt next time)
60g Firm Sourdough Starter (60% Hydr) (6% of total flour, or 20% of levain flour)
1668g Total Dough
Makes 2 batards at approx 690g after bake


Spelt Levain (preferment 30% of total flour at 58% hydration)
150g Organic Spelt Berries (freshly ground)
150g AP
174g Water
60g Firm Sourdough Starter (60% Hydr)
534g Total


Final Dough
350g Organic Spelt Berries (freshly ground)
350g BF
414g Water
20g Kosher Salt
534g Spelt Levain
1668g Total


Instructions:
Evening before baking: Grind spelt berries for levain, cover and refrigerate.  This is just for convenience so I didn't have to grind in the morning.


Bake day:
8:30am - Mix spelt levain, cover and let rest on counter for 8-12 hours, go to work.
6:30pm - Measure out final dough ingredients, grind spelt berries.
7:00pm - Mix all ingredients for final dough in large mixing bowl by hand with wooden spoon until combined, then knead by hand in bown for 3 minutes.  Do not add any extra flour.  If dough sticks to your hand, scrape off with plastic scraper, dip hands into water and continue kneading.  Cover, let rest for 30 minutes.
7:30pm - Knead for 1 minute, cover and let rest.
8:05pm - Turn dough, cover and let rest.
10:00pm - Dough is ready when it has expanded, and when you poke it with a wet finger, the impression remains.  Divide into 2 equal pieces, shape into batards, proof seam side up on very lightly floured couche, cover with plastic bag so they don't dry out.
10:45pm - Arrange baking stone, stones in oven along with steam pan.  Preheat to 550F with convection.
11:30pm - Turn batards onto peel, slash as desired, place into oven directly on stone.  When they are all loaded, place 1 cup of water into steam pan, close oven door, turn down to 450F no convection.  Bake for 45 minutes, rotating half way through bake.  Cool completely before cutting.


Notes: I am using a hand crank grain mill.  This tends to grind the bran a little coarse.  Also, make sure that your grain mill is well lubicated with a food safe lubricant.  I am just using mineral oil, the kind you use to oil wooden cutting boards.
Mixing: My technique is a follows.  In a large mixing bowl, put the water in first, cut up the stiff levain in pieces, place that in next, then add the flours, and salt.  Mix with wooden spoon until combined, scrape down the sides of the bowl, and spoon, then knead by hand using wet hands.  Do not add any extra flour.
Autolyse: Just place the entire bowl in a large plastic bag.
Turning: I turn in the same bowl so I don't have to add any extra flour.  You can either stretch and fold, or just knead a few strokes and turn the dough ball seam side down.


Submitted to Yeastspotting

Pages

Subscribe to RSS - breadbakingbassplayer's blog