breadbakingbassplayer's blog

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.

Hey All,

Just wanted to share with you my Big Bad Batards from my 2/22/10 bake.  These are approximately 850g-900g and 16" long.  They are big!  Some of the nicest looking breads I have made in while.  I could have let the bulk fermentation go a little longer and upped my hydration... These were about 70% hydration.

I did some interesting stuff with these.  I used a still levain, along with instant yeast.  I mixed the levain the night before and refrigerated it until I was ready to mix the dough.  Also, I mixed all the remaining flour and water the night before and refrigerated it for about 24hrs.  On the bake day, I kneaded in the salt, stiff levain, salt, instant yeast, and went about my normal procedure...  I'm not sure I would do it this way again as it was difficult to knead in the levain and salt.  I was not sure if I kneaded it all in evenly...  Anyways...

Enjoy!

Tim

Hey All,

Just wanted to share with you some more stuff.  This is my own improvisation of Pain de Beaucaire.  I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh".  For more info, please check out the following websites:

http://www.breadcetera.com/?p=121

http://www.wildyeastblog.com/2009/04/13/pain-de-beaucaire/

Enjoy!

Tim

Pain de Beaucaire Sticks

Ingredients:

95% AP Flour (1194g)

3% WW Flour (38g)

2% Rye Flour (26g)

63% Water (792g)

2.2% Kosher salt (28g)

10% Firm Sourdough Starter (60% Hydration) (126g)

1/2 tsp Active Dry Yeast

Coarse wheat bran

Makes 2204g dough.

Directions:

6:55pm - Mix all ingredients into a ball with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

7:30pm – Turn dough in bin, cover.

8:00pm - Turn dough in bin, cover.

8:30pm - Turn dough in bin, cover.

10:30pm – Divide dough into 2 equal pieces, roll out each piece into an 8” x 15” rectangle.  Make slurry with water and some AP flour.  Brush slurry onto each piece of dough, sprinkle coarse wheat bran on one piece, and turn the other dough piece on to the other.  Cut into 4 strips that are approx 2” wide, transfer to lightly floured linen couch and proof for 1 hour.  Strips should be proofed with each layer on top of each other.  Cover in cloth and plastic.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

11:40pm – Gently turn loaves onto side transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 15 minutes.  Rotate, turn down to 450F with convection and bake for another 15 minutes or until internal temp reaches 210F.  Cool completely for about 2 hours or overnight before cutting and eating...

Hey All,

Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake.  I'll post recipes if requested...

Enjoy!

Tim

Ciabatta Recipe:

Ingredients:

60% AP Flour (674g)

35% Bread Flour (674g)

3% WW Flour (34g)

2% Rye Flour (22g)

75% Water (842g)

2.2% Kosher salt (24g)

10% Firm Sourdough Starter (60% Hydration) (112g)

1/2 tsp Active Dry Yeast

Makes 2100g dough.

Directions:

Night 1:

11:10pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

11:40pm - Turn dough in bin, cover.  (Do not use extra flour.  Use lightly wet hands)

12:10am - Turn dough in bin, cover.

12:40am - Turn dough in bin, cover.

1:10am - Turn dough in bin, cover /refrigerate overnight (40F)

Morning 2:

6:45am - Remove from fridge, turn out on to floured surface, divide into 4 and stretch out to approx 15”-16”, proof on to well floured linen couche, cover with cloth towels and plastic, proof for 1 hr.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

7:55am – Gently and quickly transfer loaves to a peel or flipping board, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 12 minutes.  Rotate, turn down to 425F with convection and bake for another 13 minutes or until internal temp reaches 210F.  Cool completely for about 2-3 hours before cutting and eating...

Country Miche Recipe:

Ingredients:

70% AP Flour (504g)

25% WW Flour (180g)

5% Rye Flour (36g)

5% Wheat Germ (36g) 

85% Water (612g)

2% Kosher salt (14g)

25% Firm Sourdough Starter (60% Hydration) (180g)

1/8 tsp Active Dry Yeast

Makes 1562g dough.

Directions:

Night 1:

11:15pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

11:45pm - Turn dough.

12:15am - Turn dough.

12:45am - Turn dough.

1:15am - Turn dough/refrigerate overnight

Morning 2:

6:40am - Remove from fridge, divide into 2, preshape, rest 20 minutes.

7:00am - Final shape, proof in linen lined baskets, place basket inside plastic bag for 2 hours.

8:40am - Arrange baking stone and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

9:00am - Turn boules onto peel, slash as desired, place directly onto stone in oven.  Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 22 minutes.  Rotate, turn down to 425F with convection and bake for another 28 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours before cutting and eating...

Hey All,

Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...

Enjoy!

Tim

Ciabatta Recipe: http://www.thefreshloaf.com/node/16361/12210-ciabatta-and-country-miche

80% Whole Wheat Bread Recipe:

Ingredients:

80% WW Flour (1014g)

20% Bread Flour (254g)

85% Water (1078g)

2.2% Kosher salt (30g)

8% Firm Sourdough Starter (60% Hydration) (100g)

1 1/8 tsp Active Dry Yeast

Makes 2500g dough.

Directions:

7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.

8:05pm – Knead dough using French fold method 8x, cover, rest.  (Do not use extra flour.  Use lightly wet hands)

8:35pm - Turn dough in bin, cover.

9:05pm - Turn dough in bin, cover.

9:35pm - Turn dough in bin, cover.

10:15pm – Divide into 4, preshape.

10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)

11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 20 minutes.  Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours or overnight before cutting and eating...

Hi All,

Just want to start out by thanking both MC, and Shiao-Ping for their detailed postings and directions on making the Gérard Rubaud Miche.

Also, since so many people have tried out this method, I figured that I'd try it out too...  And my hand crank grain mill arrived a few days ago, and today was a snow day, so no work...

So here is my attempt that came out of the oven earlier today.  I have to say that it is the most amazing bread that I have made so far...  I probably should have let the loaf age for 1 day before cutting, but I was impatient and cut into it when the internal temp almost hit 80F.  I was not disappointed.

Please find the pictures and recipe below.  Also, I didn't really follow MC's or Shiao-Ping's instructions on building the levain, or on mixing, etc...  Lemme know what you think.  Thanks.

Enjoy!

Tim

Special tools:

Small Iron Grain Mill from Lehman's as described on MC's blog about Gérard Rubaud

2 - 8" linen lined bannetons or brotforms

2 baking stones

Steam tray or method to create steam.

Ingredients:

600g AP Flour (60%)

100g Bread Flour (10%)

150g Organic Winter Hard Wheat Berries (15%)

100g Organic Spelt Berries (10%)

50g Organic Rye Berries (5%)

250g Firm Sourdough Starter @ 60-65% hydration (25%) See notes below.

750g Water (75%)

20g Kosher Salt (2%)

Total Dough Weight: Approx 2000g

Yield: 2 x 800g loaves after baking

Evening of Day 1 - Preparing the Firm Sourdough Starter

8:00pm

Ingredients below not included in above recipe.)

- Grind 25g wheat berries, 15g spelt berries, 10g rye berries with a grain mill.

- Take 100g of your firm storage starter from the refrigerator, mix with 150g AP flour, and 50g of the freshly ground wheat/spelt/rye berries, and 130g water.  Cover and let rest on counter for 2-4 hours.  Starter should double...

11:30pm

- Measure out all ingredients.

- Grind the wheat/spelt/rye berries.

Day 2 - Mixing Final Dough and Baking

12:00am (Midnight)

- Put water, and 250g of firm sourdough starter in large mixing bowl, place dry ingredients on top, mix with wooden spoon until all combined into shaggy dough.  Knead dough in bowl using wet hands using the french fold method for 1 minute making sure to squish out any dry bits or lumps.  Do not add any extra flour.  Dough should be pretty smooth.  Put dough into oiled plastic container, cover and let rest for 15 minutes.

12:20am

- Turn dough in plastic container using wet hands, cover, let rest 25 minutes.

12:45am

- Turn dough in plastic container using wet hands, cover, let rest 20 minutes.

1:05am

- Turn dough in plastic container using wet hands, cover, let rise overnight on counter.  Go to bed.

7:30am

- Check dough to see if it has doubled in size.  Also press dough with we fingertip.  If impression remains, dough is ready to be divided and preshaped into 2 boules approx 1000g each.  Cover with towel and let rest for 15 minutes.

7:45am

- Final shape into tight boule, then place into lightly floured banneton/brotform seam side up and place into large plastic bag so they don't dry out, and proof for 2 1/2 to 3 hrs.

9:45am

- Arrange 2 baking stones on racks in oven, one should be the 1st space from the bottom, and the next should be 2nd from the top.  Arrange steam pan.  Preheat 550F with convection.

10:15am

- Remove proofing baskets from plastic bag, and cover with dish towel.

10:45am

- Lightly flour the boules before turning them out onto a peel, slash as desired, place directly on baking stone.  Repeat for 2nd loaf.  Add 1 1/2 cups of water to your steam pan, close oven door.  Turn oven down to 450F with covection and bake for 25 minutes.  After the 1st 25 minutes, rotate the loaves between the stones and bake for another 25 minutes with convection at 425F.  Loaves are done when the internal temp reaches 205F to 210F.

11:45am - Take loaves out of oven and cool for 3-4 hours or until internal temp is 80F.  Loaves should weigh approx 800g after baking.

Notes: for the AP flour, I mixed Whole Foods 365 AP, and Gold Medal Unbleached AP.  The bread flour is King Arthur.  The organic whole grains are from Fairway Market in NYC.  The grinder is really cool!  Hard wheat is hard to grind.  Spelt is easy, and rye is about as hard as hard wheat...

 Submitted to Yeastspotting on 2/11/10