breadbakingbassplayer's blog

Hey All,

Just wanted to share with you all my bake from today...  Lots of stuff to share.  On the left side is just a sourdough bread that is similar to the Pane Casereccio di Genzano from Dan Leader's Local Breads...  The other two are 90% rye breads from Hamelman's Bread.  For the rye breads, I freshly hand milled organic rye berries for each of the steps using the Detmolder process.  I just used my storage stiff sourdough starter to start the rye sours...  The last 2 photos are some sandwiches that basically contain all my girlfriend's favorite ingredients: smoked salmon, avocado, mango, fresh mozzarella, and mesclun.  Strange combo, but we learned about this combo at Le Petite Abeille in NYC...  Enjoy!

Tomorrow I'll post some crumbshots of the rye bread as Hamelman recommends letting the bread rest for at least 24 hours for the crumb to stabilize...

Tim

Edit: Rye bread pics are up...  We made some toast with cream cheese, smoked salmon, and herring...  Yum!

90% Rye Bread (Based on Hamelman’s 90% Rye from Bread)

 

Rye Sour #1

26g Organic Rye Berries (freshly ground)

24g Firm Sourdough Starter (60% hydration)

50g Water

100g Total

 

Rye Sour #2

200g Organic Rye Berries (freshly ground)

156g Water

50g Rye Sour #1

226g Total

 

Rye Sour #3

290g Organic Rye Berries (freshly ground)

290g Water

226g Rye Sour #2

806g Total

 

Final Dough

580g Organic Rye Berries (freshly ground)

110g Bread Flour

476g Water

20g Kosher Salt

1 tsp ADY

806g Rye Sour #2

1996g Total

 

Instructions:

Evening of Day 1

6:50pm – Measure out ingredients for Rye Sour #1, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.

11:50pm - Measure out ingredients for Rye Sour #2, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.

Morning of Day 2

8:30am - Measure out ingredients for Rye Sour #3, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.

11:45am - Measure out ingredients for final dough, grind rye berries, mix all in bowl with wooden spoon.  Do not touch this dough with your hands.  Just mix it well, and smooth it over with a wet spoon. Cover with plastic wrap, rest on counter. For 30 minutes.

12:15pm – Divide into 2 equal pieces.  Flour your work surface, shape into boule, place into linen lined banneton seam side down.  Proof for 1 hour.  Place 2 stones in oven on different levels, along with seam pan.  Preheat to 550F with convection.

1:15pm – Turn boules out onto lightly floured peel, dock if desired with chopstick or skewer, place in oven directly on stone.  When all loaves are in, add 1 cup of water to steam pan, close door, turn oven down to 480F, no convection, bake for 10 minutes.  After 10 minutes, rotate loaves, turn oven down to 410F.  Bake for another 60 minutes, rotating and switching loaves between stones halfway through.  Loaves are done when internal temp reaches 210F.  Cool loaves completely and let rest for 24 to 36 hrs before cutting.

Notes: I did not go through the 15-24hr fermentation for rye sour build #2 as per Hamelman's instructions.  My attempt was not very sour tasting, which for me is good.  Also, I should have let the loaf rest for the full 24 hrs before cutting.  It was a little gummy, but this was quickly resolved by toasting...  Also, I have the small iron hand crank mill that Gerard Rubaud uses to grind...

 

 

 

 

 

 

Hey All,

Just wanted to share with my my bake from last night.  Pain au Sarrasin, or Buckwheat Bread.  I think they turned out pretty nice.  I'll use slightly less salt next time, but I'm pretty happy with the result.  Enjoy!

Tim

Ingredients:

600g - AP

250g - BF

100g - Organic Buckwheat Groats (freshly milled)

50g - Organic Rye Berries (freshly milled)

150g - Stiff Sourdough Starter (60% hydration from fridge)

630g - Water

22g - Kosher Salt (will use 20g (2%) next time for 1000g of total flour)

1/2 tsp - Active Dry Yeast

1804g - Total Dough Yield

Instructions:
6:50pm - Measure out all ingredients, grind buckwheat and rye berries.

6:55pm - Mix all ingredients in large mixing bowl with wooden spoon.  When combined into rough dough, knead by hand and plastic scraper until combined.  Do not add any extra flour when kneading.  if sticking to hands, wet hands with some water.  Cover and let rest for 30 mins.

7:25pm - Knead 2 minutes by hand, rest, covered.

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

9:30pm - Divide into 4 equal pieces, preshape, cover and let rest.

9:45pm - Final shape into batards, place on couche seam side up, proof.  Place 2 baking stones in oven on 2 levels along with steam pan, preheat to 550F with convection.

10:45pm - Place 1/2 cup of water into steam pan.  Turn loaves out onto peel, slash, place in oven directly on stone.  When last loaf is in, place an additional cup of water into steam pan, close door, turn down to 460F no convection, bake for 15 minutes.  Rotate, turn down to 430F, bake for another 15 minutes.  Loaves are done when the internal temp reaches 210F.  Cool completely before cutting and eating.

 Submitted to Yeastspotting on 3/23/10.

 

Hey All,

Just wanted to tease you a bit.  I don't have pictures yet, but here is the recipe for something I will call the "Everything Levain".  I pretty much had all this stuff laying around in my kitchen, so I wanted to make a bread using all of it...  Here is the recipe below.  I will post pictures later this weekend.

Edit: So I finally cut into it.  A friend whom I gave a loaf said the crust was too crusty, and the inside was a bit "dense"...  My loaf, while it was very "crusty", I found the crumb to be pretty OK.  As for the taste, it's pretty OK.  There were so many things it it, that I can't really place any of the flavors individually...  I prefermented 50% of the total flour, with most of it being the mixture of bits.  Maybe next time I will preferment less, up the hydration, and bake it for a shorter amount of time...  Overall, I am pleased with this "bold" bake...  Enjoy!

Tim

3/16/10 - Everything Levain

Stiff Levain (60% Hydration)

440g - Bread Flour

70g  - Rye Berries (freshly ground)

70g  - Spelt Berries (freshly ground)

70g  - Hard Wheat Berries (freshly ground)

70g  - Millet (freshly ground)

70g  - Jasmine Brown Rice (freshly ground)

70g  - Cornmeal

70g  - Graham Flour (Bob's Red Mill)

70g  - 10 Grain Cereal (Bob's Red Mill)

600g - Water

100g - Firm Sourdough Starter (60% Hydration)

1700g - Total

 

Final Dough

750g - AP Flour

250g - Bread Flour

760g - Water

36g -  Kosher Salt

¾ Tablespoon - Instant Yeast

1700g - Stiff Levain

Yield - 3500g dough

 

3/16/10

Stiff Levain

7:30pm - Grind all grains

7:50pm - Mix all with wooden spoon until combined, knead with wet hands until rough dough is formed, cover and let rest.

11:30pm - Knead into ball, transfer to oiled container, cover and let rest on counter.

 

3/17/10

1:00am - Transfer to refrigerator overnight.

8:30am - Turn dough, shape into ball, return to refridgerator.

 

3/18/10

12:52pm - Take levain out of fridge, place on counter and let rest.

1:00pm - Mix flour/water from final dough, place in oiled container and let rest/autolyse in refrigerator.

6:04pm - Take dough out of fridge.  Measure out salt and yeast.  Cut up stiff levain into pieces and place onto dough, sprinkle with salt and yeast, knead 5 minutes and rest for 30 minutes, covered.

6:50pm - Knead dough 1 minute, cover let rest for 30 minutes.

7:20pm - Turn dough, cover let rest.

9:00pm - Divide dough into 3 equal pieces, shape, place in linen lined basket, covered with towel.  Proof for 90 minutes.

9:30pm - Arrange 2 baking stones on different  levels, arrange steam pan, turn on to 550F with convection, preheat for 1 hour.

10:30pm - Turn off convection, place 1 cup of water in steam pan, close door.  Turn boules out onto floured peel, slash as desired and load directly onto stone.  After last loaf is in, add 1 more cup of water to steam pan, close door.  Lower temp to 460F and bake 1 hr with no convection, rotating and shifting loaves between stones halfway through bake, lower to 430F for remaining half of bake.  Loaves are done when crust is deep brown, and internal temp is 210F.  Cool completely before cutting.

 

Hey All,

Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!

I am dedicating these to dmsnyder who demands a crumbshot!

Tim

Total Formula

1430g - AP - 60%

524g BF - 22%

14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)

96g - Wheat Germ - 4% (Bob's Red Mill)

1788g - Water - 75%

48g - Kosher Salt - 2%

5g - Active Dry Yeast - 0.2%

4126g - Total Dough Yield

 

Liquid Levain (125% Hydration)

238g - AP

298g - Water

24g - Firm SD Starter (60%)

560g - Total

 

Stiff Levain (65% Hydration)

476g - AP

168g - Water

560g - Liquid Levain

1204g Total

 

Final Dough

714g - AP

524g - BF

334g - Coarse Wheat Bran

95g - Wheat Germ

1332g - Water

48g - Kosher Salt

5g - Active Dry Yeast

1204g - Stiff Levain

 

Instructions

Evening Day 1

6:45pm - Mix Liquid Levain, cover, let rest on counter.

9:10pm - Stir levain, cover let rest.

Day 2 (midnight)

12:00am - Mix stiff levain, cover, let rest 30 mins.

12:30am - Knead stiff levain for a minute or so until smooth, form ball, cover, place in fridge.

Evening Day 2

6:20pm - Take stiff levain out of fridge.

7:10pm - Mix final dough, autolyse 40 minutes.

8:00pm - Turn dough

8:30pm - Turn dough

9:00pm - Turn dough

9:30pm - Turn dough

10:30pm - Divide into 4, shape boules, place in linen lined baskets, proofe for  45 to 60 minutes.  Place 2 stones in oven along with steam pan.  Preheat oven to 550F with convection.

11:45pm - Turn boules out onto peel, slash as desired, place in oven directly on stone.  After all are in, place 1 cup of water in steam pan, close door, turn down to 460F, bake with no convection for 10 minutes.  Turn convection on for 20 minutes.  Rotate loaves, bake for another 30 minutes with convection at 430F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.

 

Hey again,

Here are some pics of the 50/50 Honey Whole Wheat Miche I baked on 3/8/10.  It is 50/50 whole wheat/AP flour.  I also freshly milled 1/2 of the whole wheat mixture.  The hydration was 68%.  It weight about 1.5kg after baking...  Enjoy!

Tim

Hey again,

Here's a Poilane style miche using liquid levain that I baked on 3/4/10.  The flour mix was 75% WW, 25% AP at 75% hydration.  The liquid levain was made prefermenting 20% of total flour using all WW flour for the levain.  The salt was 1.8%.  Each miche was about 1500g before baking.

Tim

Hey All,

Just wanted to share with you some of my most recent bakes.  Here's an olive bread I did on 3/3/10.

Recipe:

5000g total dough yield

1750g - AP

500g - BF

100g - WW

1700g - Water

500g - Pitted Olives (Morrocan oil cured)

188g - Firm sourdough starter (60% hydr)

38g - Kosher Salt

10g - ACY

Directions:

7:15pm - Mix all ingredients except olives in large bowl, transfer to oiled plastic container, cover and rest for 45 mins.

8:00pm - Divide dough into 2 equal pieces, transfer to oiled plastic container, turn dough, cover and rest for 30 mins.

8:30pm - Add olives to dough.  Press in olives, turn dough, cover and let rest.

9:00pm - Turn dough, cover and let rest.

9:30pm - Turn dough, cover and let rest.

10:30pm - Divide into 8 loaves, shape all loaves, place to proof on linen couch.  Retard 4 in refridgerator covered in plastic.  Place 2 baking stones in oven along with steam tray, preheat to 550F with convection.

11:30pm - Take 2nd set of loaves out of fridge.  Place 1st set of 4 loaves into oven directly on stone.  Add 1 cup of water to steam pan, bake for 40 minutes at 450F rotating half way bake.  Loaves are done when internal temp reaches 210F.  Bake 2nd set of loaves.  Cool completely before cutting.

 

 

 

 

 

Hey Pat,

I'm dedicating my latest batch of baguettes that I made last night to you...  These are very simple 58% hydration baguettes made with Gold Medal Unbleached AP Flour, water, Kosher Salt, active dry yeast.  The crust and crumb turned out pretty well.  The last one I put in was a little overproofed, but it turned out OK.  These are very simple tasting with a very light crumb and a crunchy crust.  I think next time I will put the yeastless Poolish in the refrigerator instead of leaving it out on the counter.  That might give them a sweeter taste...  Enjoy!

Tim

PS: I'm still grinding...

Ingredients:

1366g - AP

792g - Water

28g - Kosher Salt

8g - Active Dry Yeast

 

Directions:

Yeastless Soaker (Poolish)

683g - AP

683g - Water

8:00am - Mix all, cover, leave on counter for 8-12 hrs.

 

Final Dough:

683g - AP

109g - Water

28g - Kosher Salt

8g - Active Dry Yeast (2 tsp)

1366g - Yeastless Soaker

Directions:

6:30pm - Mix all ingredients, knead for 5 minutes with wet hands in bowl, cover let rest for 25 minutes.

7:00pm - Knead briefly, place in oiled tub, cover, let rest for 25 minutes.

7:30pm - Turn dough.

8:00pm - Turn dough.

8:30pm - Divide into 6 equal pieces, preshape, cover let rest for 20 minutes.

8:50pm - Final baguette shape, proof ln linen couche for 30-45 minutes.  Place 2 baking stones on 2 levels in oven along with steam tray, preheat to 500F with convection.

9:30pm - Turn baguettes onto peel, slash, place directly on stone (3 per level) add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 450F with convection.  Rotate, turn down oven to 425F with convection and bake for another 12-14 minutes or until internal temp reaches 210F.  Cool for 1 hr before cutting.

 

Hey All,

Just wanted to share with you my attempts at Dan Leader's Pane Casereccio di Genzano from Local Breads, and my version of Muesli Bread.  Enjoy!

Tim

Hey All,

Just wanted to share with you a very large 2.225 kg mixed levain miche that I baked on 2/23/10.  It is roughly 12 1/2" in diameter by 5 1/2" tall.  It was well worth staying up late on a weeknight to do.  We cut into it on 2/25/10 at a dinner part, and it was worth the wait...

Please excuse the crumb shot as it was from my friend's iPhone under less than stellar lighting conditions...

Tim

Formula:

Stiff Levain

216g - AP

129g - Water

22g - Firm SD starter (60-65% hydration)

366g total

Liquid Levain

144g - AP

144g - Water

14g - Firm SD starter (60-65% hydration)

302g total

Final Dough

576g - AP

286g - BF

144g - Organic Hard Wheat Berries (freshly ground)

44g - Organic Spelt Berries (freshly ground)

30g - Organic Rye Berries (freshly ground)

762g - Water

26g - Kosher Salt

366g - Stiff Levain

302g - Liquid Levain

Approx 2500-2600g total dough

 

Directions:

7:00am - Mix stiff and liquid levains, place each in covered containers and let ferment on counter for 8-10 hours.

6:40pm - Measure out final dough ingredients.  Prepare a bowl of water for dipping your hands to knead.  Place all water in large mixing bowl.  Cut up stiff levain and place in mixing bowl along with liquid levain.  Add all try ingredients on top and mix well with wooden spoon.  After all is combined, with wet hands, knead dough in bowl using french fold method squishing out any lumps.  Knead for about 5 minutes until relatively smooth dough, cover and let rest for 30 minutes.

7:15pm - Turn dough using stretch and fold method, cover and let rest.

7:45pm - Turn dough, cover and let rest.

8:15pm - Turn dough, cover and let rest.

8:45pm - Turn dough, cover and let rest.

9:15pm - Turn dough, cover and let rest.

10:15pm - Turn dough out onto lightly floured surface and shape into boule.  Cover and let rest for 15mins.

10:30pm - Final shape and place into floured linen lined basket, lightly flour top of dough, place towel on top, place basket in plastic bag, proof for 60-90 minutes.

11:15pm - Place baking stone on 2nd rack from bottom, prepare steam pan, preheat 550F with convection.

11:45pm - Add 1 cup of water to steam pan, close door.  Turn boule out onto floured peel, slash, place directly onto baking stone, add 1 more cup of water to steam pan, close door.  Turn oven down to 460F, no convection.  Bake for 20 minutes.  Rotate loaf, bake for another 15 minutes.  Then turn down oven to 400F and bake for another 55 minutes, rotating half way.  Loaf is done when internal temp reaches approx 210F.  Cool and rest for 24hrs before eating.