The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CeciC

Total Weight990      
Serving14      
Weight per Serving70.714286      
        
Total Flour 730     
Total Water 470     
Total Hydration 64.38%     
Multi-grain % 0.00%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)              -           -           -           -                -             -           -  
Wholewheat Starter              -           -           -           -                -             -           -  
Rye Starter              -           -           -           -                -             -           -  
Yeast Water Levain (100%)       260.00         -           -           -                -             -    260.00
                                                                                                 260.00         -           -           -                -             -    260.00
Flour       
Extra-High Protein Flour (>14%)              -           -           -           -                -             -           -  
Bread Flour              -           -           -           -        600.00           -    600.00
AP Flour              -           -           -           -                -             -           -  
                                                                                                         -            -           -           -        600.00           -    600.00
Wholemeal Flour       
Wholewheat Flour              -           -           -           -                -             -           -  
Rye Flour              -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -                -             -           -  
Liquid       
Water              -           -           -           -                -             -           -  
Milk              -           -           -           -        340.00           -    340.00
                                                                                                         -                -           -           -           -              -           -  
Yeast Water              -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -        340.00           -    340.00
Others               -  
Yeast              -           -           -           -                -             -           -  
Salt              -           -           -           -          10.00           -      10.00
Honey              -           -           -           -          16.00           -      16.00
Shortening/vegetable oil              -           -           -           -          24.00           -      24.00
                                                                                                         -                -           -           -           -                -             -           -  
                                                                                                         -                -           -           -           -          50.00           -      50.00
ADD-IN               -  
raisins              -           -           -           -                -             -           -  
        
        
        
                                                                                                         -                -           -           -           -                -             -           -  
        
        
Direction              -        
- Autolyse all ingridient (except Salt & Oil)60 Min      
- Add Salt, Oil  Mixed with Pincer Method              -        
- S&F 1 Times @ 30min interval              -        
- Total Bulk Fermentation60 Min      
Second Proof4 Hr 30 Min      
Loaf (350F)45Min      
English MuffinsGriddle Fry 15Min      
                                                                                                         -                -        
                                                                                                         -                -        

This is based on Teketeke Formula

But I sub Water instead of Milk and used Pincer Mixing method instead of Slap n Fold the dough.

Bulk fermentation only last for 1 hour with one S&F. Then I divided it into 4 little muffins and one loaf pan. 

 

Untitled Crumb Shot when cut with knife Yw English muffins crumb shotI

This is nice and chewy and the texture is quite different from using baking soda. Next time im gonna do a English Muffins in 3 different way so I can get a better pic of their difference.

 This Post has been submitted to http://www.wildyeastblog.com/category/yeastspotting

 

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CeciC

Hybrid YW Five-Grain Bread        
SourceBread      
        
Total Weight884.5      
Serving1      
Weight per Serving884.5      
        
Total Flour 500     
Total Water 429     
Total Hydration 85.80%     
Multi-grain % 33.80%     
Total Levain 270     
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)      0
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)60     60
 60     60
Flour      0
Extra-High Protein Flour (>14%)      0
Bread Flour 30  271 301
AP Flour      0
  30002710301
Wholemeal Flour      0
Wholewheat Flour 90  79 169
Rye Flour    0 0
       0
 09000790169
Liquid       
Water 45 189120 354
Milk      0
       0
Yeast Water 45    45
       0
       0
       0
 09001891200399
Others      0
Yeast    2.5 2.5
Salt    13 13
Cinnamon (2 Tbs)      0
       0
       0
 000015.5015.5
ADD-IN      0
Chopped Wheat berries    35  0
Flaxseeds   35  0
Sunflower Seeds   40  0
Oats   40  0
 000150000
        
        
Direction       
- Autolyse all ingridient (except Salt & Yeast)60 Min      
- Add Salt, yeast  Mixed with Pincer Method       
- S&F 2 times @ 30, 60min interval       
- Total Bulk Fermentation @ 66F3h 30mNeed more as the crust was on the pale side     
Second Proof1.5HR      
Bake - Cover20      
Bake -Uncover25      

I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by

1) sub YW levain with Pete Fermente

2) pre-ferments hydration increased to 75%. 

3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content. 

Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour. 

I baked it in a dutch oven covered 20min and uncovered for 25mins. 

 

 

Untitled

 

The dough was on the stiff side, Next time another 100g of water should be added. 

Crumb shot:

 Untitled

 

This post has been submitted to http://www.wildyeastblog.com/category/yeastspotting

CeciC's picture
CeciC

Total Weight1010    
Serving1    
Weight per Serving1010    
      
Total Flour 550   
Total Water 450   
Total Hydration 81.82%   
Multi-grain % 54.55%   
      
      
 Build 1Build 2Final DoughAdd-InTotal
Levain     
White Starter (100%)100   100
Wholewheat Starter    0
Rye Starter    0
Yeast Water Levain (100%)    0
     100
Flour     
Extra-High Protein Flour (>14%)    0
Bread Flour    0
AP Flour  200 200
 10002000200
Wholemeal Flour     
Wholewheat Flour  280 280
Rye Flour  20 20
     0
 003000300
Liquid     
Water  370 370
Milk    0
Wheat Berries Soaker Water  30 30
Yeast Water    0
     0
     0
     0
 004000400
Others    0
Yeast    0
Salt  10 10
Cinnamon (2 Tbs)    0
     0
     0
 0010010
ADD-IN    0
Wheat Berries   100100
 000100100
      
      
Direction     
- Autolyse all ingridient (except Salt & Yeast)60 Min    
- Add Salt, Soaker  Mixed with Pincer Method     
- S&F 3 Times @ 30min intervalDough Temp 79F    
- Total Bulk Fermentation2h 15m    
- Refridgerate /12Hours    
Bake - Cover20-25    
Bake -Uncover25    
      
      

After last week success, I followed a similar formulae and maintained a similar dough temp. Since this is more of a impulse bake, I first taste my refrigerated starter, but i find it a bit too sour, so I built the levain once @ 1:2:2 which gives me a milder tone. 

I mixed starter, flour, water thoroughly and let stand for 60mins. Using Pincer method to incorporate salt and develop gluten. 

 

Wholewheat an

S&F it 3 times at 30mins interval. 

When it has completed the bulk fermentation. 

 

Wholewheat an

 

Shape it n put it into proofing basket, seam side up. 

 

Wholewheat an

 

After 12 Hours Retard, it looks like 80% proof to me, so I bake it cold. But I guess I can give it an hour room temp proof before it goes into the DO.

 

Wholewheat an

 

It sprang beautifully and gives a fairly nice open crumb

 

Wholewheat and rye levainWholewheat and rye levain

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CeciC

Since I cant find any >14% high gluten flour in the market, I substituted it with 520g bread flour plus 50G of VWG

Levain Build 1

- 235G Starter

- 40G   >14% high gluten flour

Let it ferment at room temp for 4 hours

Build 2

- All of build 1

- 80G >14% high gluten flour

- 45G Water

Cover n ferment overnight

Final Dough

- 450G >14% high gluten flour

- 120G WW flour

- All levain

- 12G Salt

- 14G Malt Powder

-  14G Milk Powder

- 14G Sugar

- 2G Yeast

 

1) Mix the final dough, autolyse for 60mins

2) this is a fairly dry dough, make sure you resist the temptation of adding more water. Knead until the dough is extensible with some strength but not fully developed)

3)  Divide it into 12 equal pieces and pre-shape it into a round roll

4) let rest for 15minutes

5) Do the final shaping, I poke a hole thu the middle and spin it between my hands.

6) put it on a greased parchment  paper for 1 - 2 hours second proof. This can be tested by a floating test.

7) Once its ready, bring 1.9L water with 2 tsp of Baking soda and 2TBP of malt to boil. 

8) Cooked the bagel for a minute on each side. 

9) lightly pat dry the surface (not completely thou) and rolled it with sesame seeds mixture.

10) lay it on baking sheet, bake at 200C till golden brown (around 20minutes)

 

sesame crusted bagel lot - 2nd attempt

 This post has been submitted to YeastSpotting http://www.wildyeastblog.com/

CeciC's picture
CeciC

Last week I made a similar loaf which ended up with a flat disc. With enormous help I get from Josh and DA. This week I pull myself together and try again. I got so excited when its out of the oven, coz it looks like a successful bake to me.

Heres my formulae

200G white Levain (100% hydration)

600G Wholewheat flour

400G AP Flour

780G Water 

20G pre-soaked raisin water

20G Salt

3cups Raisin

2Tbs Cinnamon

1) Mixed starter, flour and water autolyse for 60mins

2) At the same time, soak raisins with warm water

3) drain the raisins. Add 20G of Raisin Water and salt into the dough and mix with pincer method until some gluten is developed

 

Untitled

4) Bulk Fermentation for 3 hours (dough Temp @ 75F)with 3 S&F (30,60,90)  Squeeze in raisin during the first fold. 

 First Fold

 first fold

 Second fold

Second fold

5) Bulk Fermentation Complete and ready to be divided (To determine when it is ready, I did a finger poke test, poke it if it doesnt bounce back, it has completed it bulk fermentation.)

complete bulk fermentation

 6) Pre-shape and  it into a boule. Retarded for 12Hours in the fridge. Then baked in Corning casserole Dish.

 

Untitled

Untitled

 

After 12 Hrs Retard

 

60% ww Cinnamon and raisin sd

One i didnt seal the seam very tight and proofed it seam side down and bake in forkish style with natural explosion.

60% ww Cinnamon and raisin sd

The other one with tight seam proofed seam up. 

 

 

60% ww Cinnamon and raisin sd

Cumb Shot - coz of my poor photo taking technique, the crumb has a nice brown color but apparently is not showing in the picture

Untitled

 

This post has been submitted to YeastSpotting http://www.wildyeastblog.com/

CeciC's picture
CeciC

 

 

 

 

 

I used the most basic formula,

250 G Bread Flour

750 G WW Flour

800 G Water

22 G Salt

3 G Yeast

After mixing it I gave it 3 S&F, and it hold it shape pretty well. Im gonna increase the hydration to 85% to see if it will give me a better crumb. 

BTW This is my first time to get an ear.

Heres the crumb Shot

Untitled

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CeciC

Following Txfarmer WW sourdough Bagels formula apart from I did a room temp proof rather than a 12hrs retardation.

It gives a nice chewy crumb n crispy crust. But my shaping is a bit doggy. Heres a crumb shot. 

 

Untitled

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CeciC

Another Disastrous Bake

Last weekend I misread the book, I ended up with a sluggish layered tartine. 

This week I remember to cut in the add-in, but I ended up with a flat disc. I took a few pic during the process hopefully that could help in spotting the issues.

I am pretty sure I have overproof it as I have warm it up on counter, it expanded quite a bit, shaping isnt the best as it didnt hold its shape. Could it be possible that my first bulk isnt at the right timing as well?

After mixing and before bulk fermentation 

 

Untitled

Unfortunately I forgot to take a pic when it has completed its Bulk. Before retardation

Untitled

 

 

Untitled

After 10hrs Retardation 

 

Untitled

Untitled

 Then I invert n score. I bake it in a casserole pot with lid on but it didnt give me any oven spring at all. Thats them when they are out of the oven. 

 

Untitled

Can anyone help with my flat disc? 

 

 

CeciC's picture
CeciC

Lately my English muffins bake has been a soft crumb and holes is getting smaller. Not sure what I did wrong.

CeciC's picture
CeciC

After reading "Tartine" I tried out its wholewheat SD with Flaxseeds, I substitute Sunflower seeds with roasted Sesame seeds. 

Everything was going well until the second fold. It said in the books to add the seeds during the second fold. I add them in there an perform the S&F as usual. Issues Happened

 

Sesame crusted 70% ww flaxseed sd

The seeds mixture layered between bread instead of mixed into the dough. I thought maybe they will eventually come together. Obviously I was so wrong. They never did. After baking my first loaf, i thought wait, it shouldnt look like this I flip around n found CUT THE ADD IN INTO THE DOUGH!!! Nothing much can be done to help so I marched on. 

I cant believe I missed the most important part. Im gonna try again next week. When I taste the loaf its like a layered bread. Thanks to the gooey seeds mixture my bread didnt hold it shape very well. This is a pretty good bread apart from the layering.

 

 

 

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