The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CeciC

Overall Formula
IngredientBaker's%Weight
Stone Ground Spelt Flour25.00%100.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched37.50%150.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched37.50%150.00
Water, tap, drinking75.00%300.00
Salt, table2.00%8.00
Totals177.00%708.00
Add some notes here...
Stage 1: Preferment 
IngredientStage%RecBP%Weight
Stone Ground Spelt Flour50.00%5.00%20.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched50.00%5.00%20.00
Water, tap, drinking100.00%10.00%40.00
Stage totals20.00%80.00
10% seeds and fermented for 8 hours overnight at 22C its doubled with sweet aroma
Final Dough 
IngredientStage%RecBP%Weight
Stone Ground Spelt Flour22.22%20.00%80.00
Wheat flour, white (industrial), 13% protein, bleached, unenriched36.11%32.50%130.00
Wheat flour, white (industrial), 10% protein, bleached, unenriched41.67%37.50%150.00
Water, tap, drinking72.22%65.00%260.00
Salt, table2.22%2.00%8.00
From: Preferment22.22%20.00%80.00
Stage totals177.00%708.00

Mixed all ingredient except salt. 

Autolysed for 30mins

Add salt with Pincer method till it reaches medium gluten development. About 4 squeezes alternate with 10 folds.

S&F 4 times @ 30mins

1 hour left un-touch

Pre-shaped, rest 20mins and shaped. 

Over-night proof in the fridge for 9 hours. Bake right out of oven in a dutch oven at 240C covered for 20mins, 20mins uncovered. 

This bread is really tasty, one of the best I ever had. I can barely stopped myself from finishing the loaf after having 4 slices plain. Evilish bread.

 

This post has been submitted to Plotziade No.2 and Wild Yeast

 

  

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CeciC

36 Hour Method

Main recipe
WeightIngredientBaker's %
350.00Wheat flour, white (industrial), 13% protein, bleached, enriched35.00%
200.00Wheat flour, white (industrial), 10% protein, bleached, unenriched20.00%
300.00Wheat flour, whole-grain30.00%
150.00Buckwheat flour, whole-groat15.00%
820.00Water, tap, drinking82.00%
20.00Salt, table2.00%
200.00bacon, unprepared20.00%
2,040.00Sub total204.00%
Levain
WeightIngredientBaker's %
150.00Wheat flour, white (industrial), 13% protein, bleached, enriched15.00%
150.00Water, tap, drinking15.00%
300.00Sub total30.00%
Add In
WeightIngredientBaker's %
200.00Canadian bacon, unprepared20.00%
200.00Sub total20.00%
Final stage
WeightIngredientBaker's %
200.00Wheat flour, white (industrial), 13% protein, bleached, enriched20.00%
200.00Wheat flour, white (industrial), 10% protein, bleached, unenriched20.00%
300.00Wheat flour, whole-grain30.00%
150.00Buckwheat flour, whole-groat15.00%
670.00Water, tap, drinking67.00%
20.00Salt, table2.00%
300.00Levain30.00%
200.00Add In20.00%
2,040.00Sub total204.00%

I used a young Levain, which was fermented at 25C for 8 hours, which is a little less than double when i ready to mix. 

I pan-fried the bacon, seperated the drippings and bacon, both are added with starter and salt. 

It fermented at around 27C for 3 hours and went right back into the fridge for 12 hours. It has doubled in size in the fridge, it then warmed up for 2 hours, which pushed it passed the double mark and closer to 2.25.

Since the bulk fermentation was a little too long, after pre-shape it rested for 15 minutes. then final shape n proof for 30 mins. 

I will double the bacon next time, as its taste isnt too strong. 

 

The Second Crumb shot is from the first loaf, it seems to me that the second loaf has overproofed  in the fridge

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CeciC

Baguette - 36Hr Rye n Wheat

Main recipe
WeightIngredientBaker's %
315.00Wheat flour, white (industrial), 13% protein, bleached, enriched62.38%
100.00Wheat flour, white (industrial), 9% protein, bleached, unenriched19.80%
40.00Wheat flour, whole-grain7.92%
50.00Rye flour, dark9.90%
370.00Water, tap, drinking73.27%
10.00Salt, table1.98%
885.00Sub total175.25%
Levain
WeightIngredientBaker's %
40.00Wheat flour, white (industrial), 13% protein, bleached, enriched7.92%
40.00Wheat flour, whole-grain7.92%
80.00Water, tap, drinking15.84%
160.00Sub total31.68%
Final stage
WeightIngredientBaker's %
275.00Wheat flour, white (industrial), 13% protein, bleached, enriched54.46%
100.00Wheat flour, white (industrial), 9% protein, bleached, unenriched19.80%
50.00Rye flour, dark9.90%
290.00Water, tap, drinking57.43%
10.00Salt, table1.98%
160.00Levain31.68%
885.00Sub total175.25%

My second attempt at Baguette. Using 36Hours Formula it gives nices volume and a lot easier to handle this type of wet dough. The cross section is much better than last time too. 

I really hope I can create one of the best Baguette for my uncles memorial. Hope he is Rest in Peace.

 

 

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Tartine - Baguette

Main recipe
WeightIngredientBaker's %
676.84Wheat flour, white, all-purpose, enriched, bleached75.00%
225.61Wheat flour, white, bread, enriched25.00%
580.15Water, tap, drinking64.29%
1.93Leavening agents, yeast, baker's, active dry0.21%
15.47Salt, table1.71%
1,500.00Sub total166.21%

This is a baguette made with Tartine No1 formula. Seems like its not such a good idea to post every single one of his great formula out. So I will leave this one out for now. 

It contains 2 preferment - Levain and Poolish. I have them fermented for 12 hours one at room temp and poolish at the fridge.

Before I used the poolish, I let it warm up to room temp for an hour. While I went for my run.

disolved both pre-ferment in water n mixed with the final dough. S&F started at 30mins mark, added salt at 60 mins, total to 6 S&F.

Result of baguette is not very good as i still havent got a hang of it yet, but I will keep trying. Batard has better volume

 

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Bread - Normandy Apple Bread

Main recipe
WeightIngredientBaker's %
725.81Wheat flours, bread, unenriched90.00%
80.65Wheat flour, whole-grain10.00%
548.39Water, tap, drinking68.00%
16.13Salt, table2.00%
8.06Leavening agents, yeast, baker's, active dry1.00%
120.97Apples, dried, sulfured, uncooked15.00%
1,500.00Sub total186.00%
 
WeightIngredientBaker's %
145.16Wheat flours, bread, unenriched18.00%
87.10Water, tap, drinking10.80%
232.26Sub total28.80%
Final stage
WeightIngredientBaker's %
580.65Wheat flours, bread, unenriched72.00%
80.65Wheat flour, whole-grain10.00%
461.29Water, tap, drinking57.20%
16.13Salt, table2.00%
8.06Leavening agents, yeast, baker's, active dry1.00%
120.97Apples, dried, sulfured, uncooked15.00%
232.26 28.80%
1,500.00Sub total186.00%

This Formula is from one of the greatest bread book "BREAD" it has been on my baking list for so long, as im too lazy to dried apple myself i have been putting it on hold till my dried apples supplies arrive. 

Pre-ferment

I mixed it all with a little bit of liquid levain the night before i retired, it took around 8 hours to double and ready to go.

Final Dough

1) combined all ingredients except salt, yeast and dried apple.

2) Autolyse for 40mins

3)  Add Yeast and Salt and mixed with Pincer Method. Its fully incorporated with another 10 in bowl S&F.

4) S&F @ 30mins mark sprinkle dried apple on top

5) @ 60min Incorporate dried apple by squeezing and S&F

6) @80min Last S&F

7) its ready to be divided @ 115min

Divide

Divided into two piece and pre-shaped it into a boule. I was gonna let it rest for 20 mins, but I was too concentrated on my fishing games. It ended up with almost an hour on the bench.

Final Proof

30 mins on the bench, I guess it must have something to do with the prolonged rest. at 30mins mark it already looked like its ready for the oven.

Bake


Baked in a dutch oven, at 240C for 30mins covered and 25 uncovered. 

From the pic, one of them has a paler crust which I suppose is becoz of it has run out of food for my little yeast. 

 

 This post has been submitted to YeastSpotting

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CeciC

Sesame Semolina Tartine Loaf

Main recipe
WeightIngredientBaker's %
350.00Semolina, unenriched63.64%
175.00Wheat flour, white, all-purpose, enriched, bleached31.82%
25.00Wheat flour, whole-grain4.55%
450.00Water, tap, drinking81.82%
10.00Salt, table1.82%
37.00Seeds, sesame seeds, whole, roasted and toasted6.73%
37.00Spices, fennel seed6.73%
1,084.00Sub total197.09%
Levain
WeightIngredientBaker's %
25.00Wheat flour, white, all-purpose, enriched, bleached4.55%
25.00Wheat flour, whole-grain4.55%
50.00Water, tap, drinking9.09%
100.00Sub total18.18%
Main Dough
WeightIngredientBaker's %
350.00Semolina, unenriched63.64%
150.00Wheat flour, white, all-purpose, enriched, bleached27.27%
375.00Water, tap, drinking68.18%
875.00Sub total159.09%
Final stage
WeightIngredientBaker's %
25.00Water, tap, drinking4.55%
10.00Salt, table1.82%
37.00Seeds, sesame seeds, whole, roasted and toasted6.73%
37.00Spices, fennel seed6.73%
100.00Levain18.18%
875.00Main Dough159.09%
1,084.00Sub total197.09%

This follow the standard tartine basic loaf procedures, which is included in many other post. To me the taste of Fennel seeds is a bit too strong. I have to scale it down by 75% next time

 

This post has been submitted to YeastSpotting

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CeciC

Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it. 

So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps. 

I toasted the pulps in a pan till its thoroughly dried when touched (this can be refrigerated for a week or two), this is the black okara I used in bread. 

70% Whole Wheat Black Beans Levain
Main recipe
WeightIngredientBaker's %
380.00Wheat flour, whole-grain, soft wheat69.09%
170.00Wheat flour, white, all-purpose, enriched, bleached30.91%
70.00Okara12.73%
10.00Salt, table1.82%
450.00Water, tap, drinking81.82%
1,080.00Sub total196.36%
 
WeightIngredientBaker's %
30.00Wheat flour, whole-grain, soft wheat5.45%
20.00Wheat flour, white, all-purpose, enriched, bleached3.64%
50.00Water, tap, drinking9.09%
100.00Sub total18.18%
 
WeightIngredientBaker's %
350.00Wheat flour, whole-grain, soft wheat63.64%
150.00Wheat flour, white, all-purpose, enriched, bleached27.27%
380.00Water, tap, drinking69.09%
880.00Sub total160.00%
Final stage
WeightIngredientBaker's %
70.00Black Bean Okara12.73%
10.00Salt, table1.82%
20.00Water, tap, drinking3.64%
100.00 18.18%
880.00 160.00%
1,080.00Sub total196.36%

Levain: 5g (White and WW Half and Half) : 50g Flour (30WW + 20White) : 50g Yeast water (12 hours, young sweet levain) I usually taste a little of dough before I incorporate it, as my family n frd aint too keen on sour.

Autolyse: Mixed all the ingredient from autolyse till no dry bits left and autolyse for an hour in room temp. 

Add levain and follow with 2 S&F at 30 mins interval

Add ingredient from final stage, squeeze in the okara and salt and follow with another 3-4 sets of S&F (I did on proper S&F on counter the rest is just in container S&F)

Total Bulk Fermentation is around 4 hours its roughly 30% increase in volume. Gently Ease it out of the container, divide and pre-shape.

Cold retard for 8 - 9 hours (only one dutch so the other need to wait)

I baked it at 240C covered for 30min, uncovered for 25min

It sang for a long time with nice cracks~~ What a pretty

 

 

 This post has been submitted to YeastSpotting

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CeciC

Sourdough Naan

Main recipe
WeightIngredientBaker's %
180.00Wheat flour, white, all-purpose, enriched, bleached68.44%
83.00Wheat flour, whole-grain31.56%
170.00Water, tap, drinking64.64%
40.00Yogurt, plain, skim milk, 13 grams protein per 8 ounce15.21%
30.00Oil, rice bran11.41%
5.00Salt, table1.90%
5.00Sugars, granulated1.90%
513.00Sub total195.06%
Levain
WeightIngredientBaker's %
20.00Wheat flour, white, all-purpose, enriched, bleached7.60%
30.00Wheat flour, whole-grain11.41%
50.00Raisins and Figs Yeast Water19.01%
100.00Sub total38.02%
Autolyse
WeightIngredientBaker's %
160.00Wheat flour, white, all-purpose, enriched, bleached60.84%
53.00Wheat flour, whole-grain20.15%
120.00Water, tap, drinking45.63%
40.00Yogurt, plain, skim milk, 13 grams protein per 8 ounce15.21%
30.00Oil, rice bran11.41%
5.00Sugars, granulated1.90%
408.00Sub total155.13%
Final stage
WeightIngredientBaker's %
5.00Salt, table1.90%
100.00Levain38.02%
408.00Autolyse155.13%
513.00Sub total195.06%

I have used a young levain, that is slightly sweet.

I first mixed levain with ingredients from autolyse section till no dry bits left. Autolyse for 1 hours, by that time the dough become silky soft and smooth. 

I gave it 5 S&F with 30 minutes interval. It took around 4 hours to double in size at 25C. 

Once its double, carefully ease it out of the plastic tub. Since its a really wet dough, make sure your counter top and your hand is well floured. 

Divided it into 5 pieces and gently preshaped it into a mini boule. Let it rest for 30 minutes, while you waiting pre-heat your oven n pizza stone to the highest temp you can get, where mine is 240C. 

Shaping, I dimple it like foccacia, then flip it n its stretched by gravity. put it on baking stone 2 minutes normal baking the rest is on broiler. Brush it with melted butter.

This is a very very good naan, a must try formula

This post has been submitted to YeastSpotting

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Total Weight2110       
Serving1       
Weight per Serving2110       
         
Total Flour 1030      
Total Water 990      
Total Hydration 96.12%      
Multi-grain % 26.70%      
         
         
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal 
Levain        
White Starter (100%)20     20 
Wholewheat Starter20     20 
Rye Starter      0 
Yeast Water Levain (100%)      0 
       40 
Flour      0 
Bread Flour 65  550 615 
Low Protein Cake Flour    120 120 
AP Flour      0 
  65006700735 
Wholemeal Flour      0 
Wholewheat Flour 65  130 195 
Rye Flour    80 80 
Barley Flour      0 
 065002100275 
Liquid        
Iced Cold Water      0 
Milk      0 
Dark Ale      0 
Yeast Water      0 
Water 130  840 970 
       0 
       0 
 0130008400970 
Others      0 
Yeast      0 
Salt    20 20 
Pumpkin Puree      0 
       0 
       0 
 000020020 
ADD-IN      0 
Dried Onion    70 70 
       0 
       0 
       0 
 000070070 
         
         
Direction        
Soak dried onion in water the night before        
Mixed all ingridient except salt and refridgerate for 4 hours        
Add Salt        
S&F (2 times @ 30mins Interval)    1Hours   
Cold Bulk Fermentation (4 Fold in between around 2.5 hours in room temp)     24 hours   
Bring it back to room temp (only 70% increased in size), continue to ferment till its double in size (2 hours 24C)        
pre-shape into boule till it relaxed        
Shaped into Boule, Second proof (2:30)        
I pre-heat my oven when it is 75% proof, by the time my oven is ready, it has already fully proof.          

For my last two bakes, I had been having the same prob with testing their doness and pre-heating my oven. When I started to pre-heat my oven when its ready to bake, I ended up with a fully proof loaf, luckily they didnt collaspe on me, but the spring was very disappointing. Is there a way to solve this problem? 

Below is a few pic of the crumb

 Untitled UntitledUntitled Untitled 

This post has been submitted to YeastSpotting

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CeciC

This really should have been waited till Easter monday, Since I have been craving for it for soooo long, so who cares.

I have used the formula posted by Rossnroller . The only Changes Ive made to his formula is reduced the sugar to 30g instead of 40g and used a 50% wholewheat starter which push the wholegrain to 22%. 

Ive also added a 30min Autolyse and added salt right before the second knead. 

This roll is fantastic, lots of peels and raisin that keep falling out of the dough, with the nice blend of spices. This is a absolute keeper for hot cross buns. 

 

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