The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danni3ll3's blog

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Danni3ll3

 

 

I’ve been making quite a few porridge breads lately so for a change, I used a soaker. This made for a much wetter dough. I’m happy that I decided to hold back 50 g of water and see how the dough was before adding it in. It wasn’t needed so I left it out of the recipe. If you include the soaker ingredients as part of the flour, the hydration is close to 85%. My dough would have been soup with that extra 50 grams! 

 

Recipe

 

Makes 3 loaves 

 

Soaker 

60 g Spelt flakes

60 g Kamut flakes

60 g bulgur

60 g honey

300 g boiling water

 

Dough

700 g unbleached flour

150 g freshly milled Spelt flour

150 g freshly milled Kamut flour 

650 g filtered water

30g local yogurt

22 g salt

250 g 100% hydration levain (3 stage)

 

Two mornings before:

1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 36 g of water and 36 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

 

The night before:

1. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain. 

2. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it. 

3. Cover and set aside.

4. Combine all of the soaker ingredients together in a heat proof bowl and cover. Let soak overnight.

 

Dough making day:

1. In the morning, take the levain out of the fridge to warm up before being used in the dough.

2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 7 more minutes.  

4. Add the soaker to the mixing bowl. Mix on speed 2 until it is evenly distributed. This takes two or three minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 30 minute intervals and then more 2 sets at 45 minute intervals, and then let the dough rise to about 30%. Total bulk was about 4 hours and 30 minutes for me

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~830 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

For this one, I figured using just the Einkorn and the Barley were boring so I tossed on some locally made beer. I don’t know if it was the beer, the lower hydration, the sticking to under 12 hours for the refrigerated proof or removing the loaves from the fridge 20 minutes before popping them in the oven, but wow! Did I ever get fantastic oven spring! Probably the best oven spring I’ve had for a long time!

 

 

Recipe

 

Makes 3 loaves

 

Porridge

75 g barley flakes

150 g water

 

Main dough

 

710 g strong baker’s unbleached flour

300 g freshly milled Einkorn

140 g filtered water + 45 g

470 g Sleeping Giant Brewery Northern Logger beer

22 g salt

30 g local yogurt

250 g levain (procedure in recipe)

 

Two mornings before:

1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 36 g of water and 36 g of wholegrain rye flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

 

The night before:

1. Measure out the stated amount of einkorn berries, and mill them on the finest setting of your home mill. 

2. Place the required amounts of the einkorn flour in a tub and add the unbleached flour to it. 

3. Cover and set aside.

4. Make the barley porridge and cook until thick. Cool and refrigerate overnight.

 

Dough making day:

1. In the morning, take the porridge and the levain out of the fridge to warm up before being used in the dough.

2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 4 minutes. Einkorn apparently doesn’t like being overmixed. In the meantime, add the extra water to the barley porridge to loosen it. 

4. Add the porridge and mix on speed 2 until they are evenly distributed. This should only take a minute or two.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with lights on). 

6. Do 2 sets of coil folds at 30 minute intervals and then more 2 sets at 45 minute intervals, and then let the dough rise to about 30%. Total bulk took a lot longer than expected because one of my oven lights (there are two in there) died. I was wondering why the dough was still cold at the third coil folds. Thankfully, hubby keeps spares around and replaced it right away. So any stated time for bulk would not be accurate so 30% rise is what you will need to go by. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~740 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. I always set the oven on a timer the night before so I can sleep in for the hour the oven is heating. Well I woke up with a start thinking I’d over slept and ran to get the loaves out of the fridge. Actually I hadn’t overslept and the loaves sat out for about 20 minutes while the oven finished heating for an hour. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

 

This smells like deep fried onion rings when you are making it! I decided to try my old method of levain builds to see if I got more activity that way, but I found that although it rose the same height, it seemed less active during the builds. Bulk was about the same. 

 

Recipe

 

Makes 3 loaves

 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Kamut 

100 g fresh milled Einkorn

85 g dry Lundberg Wild Blend Rice (~240 g cooked)

20 g dehydrated onions flakes

700 g water

30 g yogurt 

50 g honey

24 g salt

250 g of 3 stage 100% hydration levain (procedure below)

Rye flour (or any other wholegrain flour) to feed the levain

 

Two mornings before:

1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholegrain rye flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 36 g of water and 36 g of wholegrain rye flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 72 g of filtered water and 72 g of strong baker’s flour and let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

 

The night before:

1. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain. 

2. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it. 

3. Cover and set aside.

4. Cook the rice in plenty of boiling water until tender. This took a good 45-50 minutes. You can also follow the instructions on the package but I don’t have any luck steaming rice, so I boil it in plenty of water. Drain, add the dehydrated onions, and refrigerate overnight.

 

Dough making day:

1. In the morning, take the rice and the levain out of the fridge to warm up before being used in the dough.

2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt, the yogurt, the honey, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.  

4. Add the cooked rice and onions to the mixing bowl, and mix on speed 2 until they are evenly distributed. This should only take a minute or two.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 30 minute intervals and then more 2 sets at 45 minute intervals, and then let the dough rise to about 30%. Total bulk was 4 hours and 15 minutes for me. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~770 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

Time to put cranberries in bread. They actually taste awesome with Feta and toasted sunflower seeds. I got the inspiration from a little French lunch place in my home town. They use this combo in their house salad. Soooo good!

 

 

Recipe

 

Makes 3 loaves

 

Add ins:

150 g dried cranberries

75 g crumbled feta

60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)

 

Main dough:

700 g Strong Bakers Unbleached Flour

200 g freshly milled Spelt flour 

100 g freshly milled Durum flour 

700 g filtered water + 25g 

20 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour to feed levain

 

Two afternoons before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours. 

 

The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight. 

 

The morning before:

  1. Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 
  2. Place into fridge until the next morning. 

 

The night before:

  1. Mill the Spelt and Durum berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 

 

Dough Making day:

  1. In the morning, take the levain out of the fridge, give it a good stir and put it in a warm spot to get nice and bubbly. It will rise again but not necessarily double. 
  2. Put 700 g of filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for a couple of hours at room temperature (73F).
  3. After the autolyse, add the salt, the extra water, the yogurt, and the levain to the dough. Mix on the second speed for 9 minutes. 
  4. Add the cranberries, feta and toasted sunflower seeds to the bowl and mix until well combined. 
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of coil folds at 30 minutes intervals and then 2 more sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 4 and a half hours. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~785 g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes on the counter. 
  8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Sprinkle a mix of rice  and all purpose or baker’s flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

 

Sardo makes this incredible Olive Bruschetta mix as well as a Sweet Pepper Bruschetta. Ever since I tasted them, I’ve been dreaming of putting them into a loaf. So here goes:

 

Recipe

 

Makes 3 loaves

 

Add ins:

150 g Sardo Olive Bruschetta, undrained 

100 g Sardo Sweet Pepper Bruschetta, undrained

 

Main dough:

700 g Strong Bakers Flour

200 g freshly milled Selkirk flour 

100 g freshly milled Einkorn flour 

700 g filtered water

20 g pink Himalayan salt

250 g levain (procedure in recipe)

 

Two afternoons before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours. 

 

The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight. 

 

The morning before:

  1. Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 
  2. Place into fridge until the next morning. 

 

The night before:

  1. Mill the Selkirk wheat and Einkorn berries and place the required amount in a tub. 
  2. Grind the flax seeds and add to the tub. 
  3. Add the unbleached flour to the tub. Cover and reserve. 

 

Dough Making day:

  1. In the morning, take the levain out of the fridge, give it a good stir and put it in a warm spot to get nice and bubbly. It will rise again but not necessarily double. 
  2. Put 700 g of filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for a couple of hours at room temperature (73F).
  3. After the autolyse, add the salt and the levain to the dough. Mix on the second speed for 9 minutes. 
  4. Add the Olive and Sweet Pepper Bruschettas to the bowl and mix until well combined. 
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of coil folds at 30 minutes intervals and then 2 more sets of coils folds at 45 minute intervals. Then let the dough rise by 40-50%. Total bulk was about 4 and a half hours. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~740 g. Round out the portions into rounds with a dough scraper and let it rest 20-30 minutes on the counter. 
  8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Sprinkle a mix of rice  and all purpose or baker’s flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

I think I over proofed these. They felt super soft as I was putting them into the Dutch ovens. As well, I usually try to stay under 12 hours of proofing in the fridge but these were 13+ hours in there. Oh well, they may not have sprung in the oven as much as I wanted, but they will still taste good. 

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Danni3ll3

 

I usually make bread that is around 40% whole grain. This time, I wanted to make a simple mostly white sourdough. So this one has just a touch of wholegrain in it.

 

Makes 3 loaves

 

850 g strong baker’s unbleached flour 

100 g freshly milled Selkirk flour

50 g freshly milled rye flour 

22 g pink Himalayan salt 

700 g filtered water 

30 g yogurt

250 g sourdough starter (procedure in recipe)

 

 

Two afternoons before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours. 

 

The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight. 

 

The morning before:

  1. Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 
  2. Place into fridge until the next morning. 

 

The night before:

  1. Mill the rye and Selkirk wheat berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 

 

Dough Making day:

  1. In the morning, take the levain out of the fridge, give it a good stir and put it in a warm spot to get nice and bubbly. It will rise again but not necessarily double. 
  2. Put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for a couple of hours at room temperature (73F).
  3. After the autolyse, add the salt, the yogurt, and the levain to the dough. Mix on the second speed for 10 minutes. 
  4. Remove dough from bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  5. Do 2 sets of coil folds at 30 minutes intervals and then 2 more sets of coils folds at 45 minute intervals. Then let the dough rise by 30-40%. Total bulk was about 4 and a half hours. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~675 g. Round out the portions into rounds with a dough scraper and let it rest 20-30 minutes on the counter. 
  7. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle a mix of rice  and all purpose or baker’s flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

One of my customers requested a savory loaf with feta and olives so I made a repeat of this one but by using James (Ciabbata)’s method. I was going to try to dump all the add-ins at the beginning but I had second thoughts because of the oily  nature of the extras. Then I decided that I could add the extras while laminating the dough which is something I’ve never done (the lamination). Experimentation is good, right? So here goes…

 

Recipe:

 

Makes 3 loaves

 

Add-ins:

154 g of mixed olives (55 g Kalamata, 52 g Manzanilla and 47 g Black- sliced and pitted)

90 g Feta, crumbled

28 g Sun-dried Tomatoes in oil, drained and chopped (reserve oil)

54 g Flame roasted red peppers, drained and chopped 

16 g of oil from the sun-dried tomatoes

 

Main dough:

300 g of durum berries

50 g of rye berries

700 g of strong baker’s unbleached flour

725 g of filtered water 

10 g Old Bay seasoning

15 g Pink Himalayan salt 

250 g levain (procedure is in recipe and will need additional unbleached flour)

 

 

Two afternoons before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at room temperature until bed time. 

 

Two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight. 

 

The morning before:

  1. In the morning, feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled and then put into the fridge until the next day. 
  2. Mill the Durum and rye berries. Place the required amounts of Durum and Rye flour in a tub, and add the unbleached flour to it. 
  3. Add the old Bay Seasoning and the salt to the tub. Cover and reserve for the next day.

 

Dough Making day:

  1. In the morning, take the levain out of the fridge, give it a good stir and place in a warm spot (oven with the light on) for a couple of hours. After about 5  hours, the levain should be quite bubbly. It won’t have doubled but should have risen about 75%.
  2. When the levain is nice and bubbly, put the filtered water in a stand mixer’s bowl and add the levain (levain should float), and the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated and everything is homogeneous. This takes about 3-4 minutes. Place dough in a lightly oiled tub. Let the dough rest for 45 minutes in a warm spot (oven with the light on and the door cracked).
  3. Give the dough one set of coil folds and let rest for 30 minutes.
  4. Take the dough out of the tub and place it on a damp counter. Going all around the dough repeatedly, gently stretch it out from the middle out as far as it will go without tearing. Make sure to keep your hands wet. Sprinkle a third of the add-ins over the middle third of the dough, fold up one side over the add-ins, sprinkle another third of the add-ins over the folded portion and fold the last third over the middle. Sprinkle the rest of the add-ins on top and do a triple letter fold in the other direction until you have a nice package. I folded the dough in half again to make the package smaller. Place back in the tub. Let rest 30 minutes. 
  5. Do another two sets of coil folds with a 45 minutes interval. 
  6. Then let the dough rise to 30%. With it being a cool day, the dough took a couple of hours to get there even though I kept it in a warm spot. I find it fascinating how the dough knows what the outside weather is like. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes.
  8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge until the next day. 

 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. 
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

The oven spring isn’t what I hoped for. They aren’t completely flat but then again, there is a fair amount of add-ins to weigh the dough down in this particular recipe. 

 

Danni3ll3's picture
Danni3ll3

 

This is a rare mid-week bake of a single batch that gives 3 loaves. What prompted this? James (aka Ciabatta) produced 12 loaves of 4 (Yes! Four!) different breads. His streamlined method piqued my interest so I decided to give it a shot since it I think it would shorten my dough making time significantly. So here goes:

 

Recipe

Makes 3 loaves 

 

Porridge

100 g rolled oats

200 g water

45 g honey

40 g butter

 

Add-ins

25g raw Black Sesame seeds

45g raw Sunflower seeds

35 raw hemp hearts

 

Dough

700 g unbleached flour

200 g freshly milled Red Fife flour (Red Fife berries)

100 g freshly milled Rye flour (Rye berries)

50 g flax, freshly ground

30 g yogurt 

600 g filtered water + 25 g + 25g + 25 g

22 g salt

250 g levain (procedure in recipe)

 

 

The morning before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at room temperature about 6 hours. 

 

The afternoon before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for another 6 hours. 

 

The night before:

  1. Mill the Red Fife and rye berries. Place the required amounts of Red Fife and Rye flour in a tub, and add the unbleached flour to it. 
  2. Grind the flax seeds in a bullet and add to the tub. (I added the salt too at this time). Cover and set aside.
  3. Add the water to the rolled oats and cook on medium low until very creamy, then add the butter and the honey. Stir well and put into the fridge for the night. 
  4. Toast the sesame and sunflower seeds along with the hemp hearts in a dry frying pan or in the oven at 350 F. They are done when lightly golden and fragrant. Reserve.
  5. Before bed, feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise overnight until doubled. 

 

Dough Making day:

  1. In the morning, when the levain is nice and bubbly, put the filtered water in a stand mixer’s bowl and add the levain, the flours from the tub, and the salt if it’s not in the flour mix already, as well as the porridge.  Mix on the lowest speed until all the flour has been hydrated and everything is homogeneous. This takes about 4 - 5 minutes. Place dough in a lightly oiled tub. Once I got the dough into the tub, I felt it was a bit tight so I added 25 g water to be absorbed during the folds. Let the dough rest for 45 minutes in a warm spot (oven with the light on and the door cracked).
  2. Give the dough a coil fold, add the next 25 g of water (dough still felt tight), and let rest another 45 minutes. 
  3. Dimple the seeds into the dough and give it another set of coil folds. Add another 25 g of water. Let rest 45 minutes. 
  4. Do another two sets of coil folds 45 minutes apart until the dough has developed enough to give a windowpane.
  5. Let the dough rise to 30%. This only took another 30 minutes. The dough already was at 30% at the last fold but I decided it needed one more to strengthen it. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~830 g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes.
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle half rice/half AP flour in the bannetons. I also sprinkled some rolled oats in there. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge until the next day. (I actually baked these at midnight since I had started so early in the morning and they had proofed in the fridge for 10 hours by then.)

 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. 
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. (For fun, since I only had 3 loaves, I scored them.) Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

I wonder if I should have skipped the scoring as my loaves were quite a bit flatter than what I usually get. They also baked up quite dark and crunchy. I’m quite impatient to see the crumb. 

 

I really like that James’ method cut quite a bit of dough making time but I think I need to do a few more bakes to get loaves as nice as his. 

Danni3ll3's picture
Danni3ll3

 

This is another one of Cedar Mountain’s recipes. I definitely need more practice handling dough that has this much rye in it. The dough was super extensible but not very elastic. I managed to keep the stickiness down to a minimum by keeping my hands wet during the coil folds, and being liberal and quick during shaping. It felt quite heavy even after bulk even though the bulk was fast compared to my usual bulk times. I gave it at least an hour proof at room temperature before retardation in the hopes of lightening the crumb a bit.

 

 

Recipe

Makes 3 loaves

 

Add-ins

215 g rye berries (to be sprouted and then split into two equal portions)

15 g of black sesame seeds

 

Dough

300 g freshly milled rye flour (sifted and reserve bran for dusting loaves)

100 g freshly milled red fife flour

50 g freshly milled Kamut flour

550 g strong baker’s unbleached flour

700 g water

30 g yogurt

22 g salt

250 g levain (procedure in recipe)

 

 

A few days before:

  1. Soak the rye berries for the add-ins in filtered water for 8 hours. Drain and rinse every 8 hours until the berries have just started sprouting. I was shocked that they were ready in 24 hours. Then place into fridge until needed.

 

Two days before:

1. Feed 8 g of your starter 16 g of water and 16 g of unbleached flour. Let that rise at cool room temperature for the day. 

 

Two nights before:

  1. Feed the levain 40 g of water and 40 of unbleached flour. Let that rise overnight.

 

The morning before:

1. Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 5 hours). 

2. Place into fridge until the next morning. 

 

The night before:

  1. Mill all the grains necessary for the dough. Sift the bran out of the rye flour and reserve.  Place all the flours along with the unbleached flour in a tub and cover. Reserve the barn for dusting the bannetons. 
  2. Divide the sprouted rye berries into two equal amounts. Using a food processor, chop the sprouts until finely ground. Be careful not to turn this into a paste. Add back to the other portion. Refrigerate. 
  3. Toast the black sesame seeds and reserve.

 

Dough making day:

1. Take the levain and both ground and sprouted rye out of the fridge and place in a warm spot.

2. Mix the water with the flour on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. Autolyse for at least a couple of hours.

3. After the autolyse, add the salt, the yogurt, and the levain to the bowl. Mix on lowest speed for a minute to integrate everything, then mix on speed 2 for 7 minutes. 

6. Add the add-ins to the bowl and continue mixing another 2 minutes or longer until well distributed.

7. Remove dough from bowl and place in a covered tub in a warm spot (oven with light on). Let rest 30 minutes. 

8. Do 2 sets of coil folds at 30 minute intervals, then switch to hourly folds for another 2 sets.

9. Let the dough rise about 50%.

10. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~825 ???g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

11. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule.

12. Sprinkle rye bran in the bannetons. Place the dough seam side down in the bannetons, sprinkle more bran on the dough and cover. Let rest for an hour on the counter and then put to bed in a cold (38F) fridge until the next morning. 

 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.

 

These came out flatter than my usual oven spring but I’m happy they aren’t completely flat considering the amount of rye and add-ins in these loaves. Unfortunately these are all claimed for so I won’t know what the crumb is like. 

 


Danni3ll3's picture
Danni3ll3

 

 

This was a request from a friend as this is her favourite bread. 

Recipe

Makes 3 loaves

 

Add-ins:

75 g dry Wild Rice 

150 g dried cranberries 

 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Kamut 

100 g fresh milled Einkorn

700 g water

30 g yogurt 

35 g honey

22 g salt

250 g of 3 stage 100% hydration levain (procedure below)

 

Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of unbleached flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 20 g of water and unbleached 20 g of flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 100 g of filtered water and 100 g of unbleached flour and let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

  1. Soak the wild rice in hot water for the day.

 

The night before:

1. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain. 

2. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it. 

3. Cover and set aside.

4. Cook the wild rice in plenty of boiling water until very tender.  Drain, add the dried cranberries, and refrigerate overnight.

 

Dough making day:

1. When ready to make the dough, take the wild rice and the levain out of the fridge to warm up before being used in the dough.

2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours. 

3. Once the autolyse is done, add the salt, the yogurt, the honey, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.  

4. Add the cooked wild rice and cranberries to the mixing bowl, and mix on speed 2 until they are evenly distributed. This should only take a minute or two.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 30 minute intervals and then 2 more sets of coil folds at 60 minute intervals, and then let the dough rise to about 50%. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

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