The Fresh Loaf

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Danni3ll3's blog

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Danni3ll3

This recipe from Cedar Mountain was perfect for the new batch of grain berries that I received from Daybreak Mills. It took a bit of work when you consider caramelizing the onions, milling and sifting the bran out of the flour and toasting the seeds, but the one thing I didn’t count on, was how sticky the rye made the dough. Coil folds started off nicely but as the dough warmed up, it became super sticky. I took it out of the warm spot near the end of bulk hoping to make it a bit more manageable. And I preshaped it right after the last coil fold. That part went okay but the dough felt kind of heavy. I might be baking bricks in the morning. 🤦🏼‍♀️

 

 

 

Recipe

Makes 3 loaves 

 

Add-ins

180 g caramelized onions

40 g white sesame seeds 

40 g black sesame seeds 

40 g poppy seeds

 

Dough

440 g strong bakers unbleached flour 

320 g freshly milled rye flour, sifted 

320 g freshly milled Selkirk flour, sifted

650g filtered water

180 g Sleeping Giant Imperial Brown Ale

24 g pink Himalayan salt 

250 g levain (procedure in recipe)

 

A few days before:

  1. Slice several large sweet onions and caramelize either in a large pan or in a slow cooker. I do mine in a slow cooker. Here is the recipe I use: https://www.gimmesomeoven.com/slow-cooker-caramelized-onions/ (Note that it took 21 hours for my onions to be the way I wanted them. I used a large crockpot filled to the rim.) Measure out what you need and refrigerate.  Extras can be frozen. 

 

The night before:

  1. Mill enough Rye and  Selkirk berries to obtain the needed amount of flours. Sift out the bran. Place the required amounts in a tub.
  2. Add the unbleached flour to the tub. 
  3. Toast the sesame seeds and poppy seeds in a dry frying pan. Cool, cover and set aside.
  4. Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night. 

Dough making day:

  1. Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot.
  2. Two hours or so before the levain is ready, put the filtered water and beer 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. Autolyse for a couple of hours at room temperature. 
  3. Take out the onions so they warm up to room temperature. 
  4. Once the levain is ready, add the salt, the seeds, the onions, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 
  5. Remove dough from bowl and place in a covered tub. Let rest 45 minutes in a warm spot. 
  6. Do 2 sets of coil folds at 45 minute intervals and then 2 more set after 30 minute intervals. Since the dough seemed to get stickier with each coil fold, I took the dough out from my warm spot and set it on the counter. I also moved on to the next step immediately after the last coil fold. 
  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. This actually went surprisingly well. I did use a bit extra flour to help with the stickiness but the dough rounded up nicely even though it felt heavy. 
  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 generously 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 for 12 hours. 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. 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.

 

Well, surprisingly, there was some decent oven spring! The house smells incredible of toasted seeds and onions!

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Danni3ll3

I got my shipment of grain from Daybreak Mills. It was time to reorder as I was literally at the bottom of my storage buckets. I chose to make this so the grains could be the star. 

 

 

Recipe:

 Makes 3 loaves

 

125 g spelt flour (125 g Spelt berries)

125 g rye flour  (125 g rye berries)

125 g Kamut flour (125 g Kamut berries)

820 g Strong Bakers unbleached flour

50 g freshly ground flax (50 g flax seeds)

865 g filtered water + 25 g

24 g Himalayan pink salt

30 g local yogurt

250 g 100% hydration levain (procedure for this is in recipe)

 

 The night before:

  1. Mill the Spelt , Rye and  Kamut berries to obtain the needed amount of flours. Place the required amounts in a tub.
  2. Add the unbleached flour to the tub. 
  3. Ground the flax seeds in a bullet and add to the tub. Cover and set aside.
  4. Take 10 g of refrigerated starter and feed it 20 g of filtered water and 20 g wholegrain flour if your choice. Let rise in at room temperature for the night. 

Dough making day:

  1. Early in the morning, feed the levain 100 g of filtered water and 50 g each of wholegrain flour and unbleached flour. Let rise 5 hours in a warm spot. Mine was ready in 4.5 hours. Must have  been all those new freshly milled berries. 
  2. Two hours or so before the levain is ready, put 865 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. Autolyse for a couple of hours at room temperature. 
  3. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Add the extra water if needed. I usually judge this by poking the dough as well as watching if the dough climbs the hook. If it does, it needs more water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 
  4. Remove dough from bowl and place in a covered tub. Let rest 45 minutes at room temperature (73F). 
  5. Do 2 sets of coil folds after 45 minute intervals and then 2 more set after 30 minute intervals. Let rise about 30-40%. This only took another 20 to 30 minutes. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~820 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  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. 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 for 11-12 hours. 

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. 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.

 

I definitely can’t complain about these guys! Great oven spring and nice colour! Hopefully the crumb is just as nice. 

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Danni3ll3

 

Olives are something that I would never eat although with time, I will now have the occasional one. That being said, it’s odd that I quite like the Sardo Olive Bruschetta mix. I’ve used this in other breads but this time, decided to pair with shredded Parmesan cheese. No crumb shot as they all sold, even the loaf I usually reserve for us. 

 

Recipe

 

Makes 3 loaves

 

Add ins:

175 g Sardo Olive Bruschetta, undrained 

100 g Parmesan 

 

Main dough:

800 g Strong Bakers Flour

200 g freshly milled Selkirk flour 

100 g freshly milled Spelt flour 

700 g filtered water + 25 g

20 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour for feeding the levain

 

The night before:

  1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
  2. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (About 5 hours). 

2. About two hours before the levain is ready, put 700 g of 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.

3. Autolyse for a couple of hours at room temperature. 

4. Once the autolyse is done and the levain has doubled, add the salt, the olive bruschetta, the Parmesan, and the levain to the bowl. Add the extra water if needed. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more sets after 30 minute intervals. Let rise about 30%. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800 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 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 cross 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 flour 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, about 11-12 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

 

I’ve noticed that whenever I use this particular olive mix that I don’t get a lot of natural scoring like I do with some of my other recipes. This batch is probably the best I’ve had. That’s not to say these were flat loaves though. There was very decent oven spring. 

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Danni3ll3

This was an interesting bake as I don’t remember the last time I just used plain white flour to make a loaf of bread. Reason for making this is that my dad is in dialysis and his diet is extremely restricted. Plain white sourdough bread is allowed. So the only bit of whole grain comes from the starter and comes out to only 25g per loaf. The dough felt very different than what I’m used to dealing with. I added an undetermined amount of water when it was in the mixer because it was too stiff so water amount is a guess. 

So it was basically 1200 g strong bakers unbleached flour, 750 g water plus extra, 22 g pink Himalayan salt, and 250 g 100% hydration Levain. The levain has 75 g of whole grain Kamut and 50 g white flour. 

  1. I simply followed my usual procedure using 10 minutes in the mixer and 4 coil folds after that. The dough took a bit longer to ferment than my heart healthy loaves. Baking was the same. 
    Crumb seems to be very creamy and custardy. It might have benefited from baking a bit longer. Then again, it wasn’t completely cooled off when we cut into it. Blame hubby for that. 
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Danni3ll3

 

Recipe

Makes 3 loaves

 

Porridge 

150 g rolled oats

300 g water

 

Dough

700 g Strong Bakers Unbleached flour

200 g freshly milled whole grain Spelt flour (200 g Spelt berries)

100 g freshly milled whole grain Kamut flour (100 g Kamut berries)

50 g freshly ground flax seeds

25 g black sesame seeds

700 g water + 25 g

22 g salt

30 g yogurt

50 g olive oil 

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice for feeding the levain

 

The night before:

  1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
  2. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (About 5 hours, mine was ready in 4 and a half). 

2. About two hours before the levain is ready, put 700 g of 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. Autolyse for a couple of hours at room temperature. 

3. Make the porridge: Add the water to the rolled oats and cook on medium heat until the liquid is absorbed and porridge is very thick and creamy. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, the oil, and the levain to the bowl. Add the extra water if needed. Mine needed it. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 1 more set after 30 minutes. Let rise about 30%.

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~860g. Round out the portions into rounds with a dough scraper and let rest 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. Finally stretch the two top corners and cross 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 flour 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, about 11-12 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

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Danni3ll3

 

 

Same recipe that I’ve used in the past but I switched out the flours to use Spelt and Durum and decided to try broken wild rice rather than the regular long grain. It was quite a bit cheaper too!

 

Recipe 

Makes 3 loaves

 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Spelt 

100 g fresh milled Durum

75 g dry broken Wild Rice 

150 g dried cranberries 

700 g water

30 g yogurt 

35 g honey

22 g salt

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

Wholegrain and unbleached flour to feed the levain

 

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. Cover and set aside.

3. Cook the wild rice in plenty of boiling water for a half hour. I was shocked at how much more quickly the broken wild rice cooked. Usually, with intact grain wild rice, it takes about an hour and a half before he rice is soft enough to use in bread. Drain, add the dried cranberries, and refrigerate overnight.

4. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough making day:

1. In the morning, feed the levain 100 g of water, 50 g of wholegrain flour and 59 g of unbleached flour. Place in a warm spot to double (I use my oven with the lights on). This takes about 5 hours.

2. Take the wild rice and the cranberries out of the fridge to warm up. 

3. Two hours before the levain is ready, in 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.  

4. Once the autolyse is done, add the salt, the yogurt, the wild rice and cranberries, 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.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with lights on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more sets at a 30 minute interval. Then let the dough rise about 30%. 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 ~810 g. Round out the portions into rounds with a dough scraper and let rest 15-30 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 for 10 to 12 hours. 

 

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

I grow peppers in pots on the south side of the house. With the hot dry weather if this summer, I ended up with a bumper crop of beautiful red sweet peppers. I chopped them up in small pieces and dried them in a dehydrator. I remember reading here that drying and rehydrating fruits or vegetables enhanced their flavour. So along with minced garlic, shredded Parmesan, dried parsley and some olive oil, this should be one tasty bread. I’ll have to wait for my friends to let me know as I sold out completely. 

 

 

Recipe

Makes 3 loaves

 

Porridge 

100 g rolled oats

200 g water

 

Add-ins

25 g dehydrated sweet peppers (chopped in small pieces)

25 g hot water 

30 g olive oil

150 g shredded Parmesan 

1 tbsp dried parsley 

2 tsps minced garlic in oil

 

Dough

700 g unbleached flour

200 g freshly milled whole grain Spelt flour (200 g Spelt berries)

100 g freshly milled whole grain Durum flour (100 g Durum berries)

700 g water

22 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice for feeding the levain

 

The night before:

  1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
  2. Soak the dehydrated peppers in the 25 g of water overnight. 
  3. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (About 5 hours, mine was ready in 4 and a half). 

2. About two hours before the levain is ready, put 700 g of 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. Autolyse for a couple of hours at room temperature. 

3. Make the porridge: Add the water to the rolled oats and cook on medium heat until the liquid is absorbed and porridge is very thick and creamy. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, the soaked peppers, the rest of the add-ins, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 1 more set after 30 minutes. Let rise about 30%. This took only another 45 minutes or so. I’m finding that my bulk fermentation is done after about 3 hours on average. It’s a bit difficult to gauge because I do 4 batches in succession and the first couple of batches do get some extra fermentation time. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~845g. Round out the portions into rounds with a dough scraper and let rest 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. Finally stretch the two top corners and cross 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 flour 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, about 12-13 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

 

The aroma put out by these loaves is amazing!

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Danni3ll3

 

 

I recently made a Brie appetizer that was topped with a combo of cranberries, pecans, orange juice, maple syrup and spices. I decided to use similar flavours in this bread. 

 

Recipe

Makes 3 loaves 

Add-ins

 

  • 150 g Dried Cranberries 
  • 30 g Grand Marnier
  • 150 g walnuts, chopped 
  • Zest of 1 orange
  • 30 g maple syrup
  • 1 tbsp cinnamon 
  • 1/8 tsp nutmeg 

 

Dough

  • 770 g Strong Bakers Unbleached flour
  • 160 g freshly milled Selkirk wheat flour
  • 70 g freshly milled Rye flour
  • 700 g Water + 50 g
  • 21 g Pink Himalayan Salt
  • 250 g levain (Procedure in recipe)

 

The night before:

1. Mill the grains if you are using Selkirk wheat and Rye berries. Otherwise use the freshest wholegrain flours that you can find. Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise in a warm spot until doubled (about 5 hours). 

2. About two hours before the levain is ready, 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. Autolyse a couple of hours at room temperature. 

3. In a small bowl, layer all the add-ins making sure that the cranberries are soaking in the Grand Marnier at the bottom of the bowl. (This could definitely be done the night before)

4. Once the autolyse is done and the levain has doubled, add the salt, the add-ins, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Drizzle the extra water in at the beginning of the mixing time. 

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then another two sets at 30 minute intervals. Then let rise about 30%.

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~805 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 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 cross 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 flour 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. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 10-11 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

Danni3ll3's picture
Danni3ll3

 

Simple but delicious. One of my most popular loaves. 

 

Like last week, dough was moving really fast and it got 3 folds rather than 4. It also spent more time in the fridge than usual. 

 

Recipe

Makes 3 loaves

 

Porridge 

100 g rolled oats

200 g water

45 g honey

40 g butter

 

Dough

700 g unbleached flour

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

100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)

50 g flax, freshly ground

700 g water +25 g

23 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice for feeding the levain

 

The night before:

1. Mill the grains and place in a tub. Grind the flax seeds in a bullet and add to the tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours). However, today, my levain peaked at 4 hours and 30 minutes. I caught it just as it flattened and was about to head back down. 

2. About two hours before the levain is ready, put 700 g of 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. Autolyse for a couple of hours at room temperature. 

3. Make the porridge: Add the water, the butter and the honey to the rolled oats and cook on medium heat until the liquids are absorbed and porridge is very thick and creamy. Let cool. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, and the levain to the bowl. My dough needed an extra 25 g of water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 1 more set after 30 minutes. Let rise about 30%. This dough was moving fast so I skipped the fourth fold I would normally do. This is the second week this has happened. I’m not sure why. Maybe I just have a super happy starter these days. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~810g. Round out the portions into rounds with a dough scraper and let rest 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. Finally stretch the two top corners and cross 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 flour 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. I try to keep proof under 12 hours, however, due to life happening, the first batch went in after 14 and a half hours and the second after almost 16 hours. 

 

Baking Day

1. The next morning, about 11 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

 

Danni3ll3's picture
Danni3ll3

I wanted something simple and uncomplicated. Can’t get more simple than flour, water and salt. And sourdough of course!

 

 

Recipe 

 

Makes 3 loaves

 

Dough

670 g strong bakers unbleached flour

405 g freshly milled wholegrain Red Fife flour 

750 g water (700 + 50 g)

23 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour of your choice for feeding the levain

 

The night before:

1. Mill the grains if you are using Red Fife berries. Otherwise use the freshest wholegrain Wholewheat flour that you can find (freshly milled flour does make an incredible difference in flavour). Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise in a warm spot until doubled (about 5 hours). 

2. About two hours before the levain is ready, 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. 

3. Autolyse a couple of hours at room temperature. 

4. Once the autolyse is done and the levain has doubled, add the salt, and the levain to the bowl. Add 50g water as well if needed. My dough definitely needed the extra water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then another set after 30 minutes. Let rise about 50-60%. This dough was moving really fast. I had planned to do another set of coil folds and let the dough rise only 30% but by the time I was ready for the fourth fold, the dough was well on it’s way to doubling. So I preshaped it instead of folding. Total bulk was less than 3 hours.  

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~700 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 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 cross 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 flour 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. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 11 hours later, 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 20 minutes at 425 F. Internal temperature should be 205 F or more.

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