The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danni3ll3's blog

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Danni3ll3

No story! Just needed to use up some of my stash! ūüėä

 

 

Recipe

 

Makes 3 loaves

 

Seed Soaker

50 g Sesame seeds (I used half black and half white)

30 g Amaranth seeds

30 g Millet seeds

70 Sunflower seeds

30 g Buckwheat groats

175 g room temperature water

30 g plain yogurt

 

Main dough

600 g strong baker’s unbleached flour

150 g high extraction Selkirk flour (175 g berries)

150 g high extraction Red Fife flour (175 g berries)

100 g high extraction Rye flour (115 g berries)

50 g freshly ground flax seeds

600 g water + 50 g

22 g Pink Himalayan salt

250 g levain (Procedure in recipe)

Extra bran or wholewheat flour for levain builds

 

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of bran or wholewheat flour. Let rise in a warm place. 
  2. Mill the berries and sift to obtain the needed amount of high extraction flour. Save the bran for the levain or another use. 
  3. Place the required amounts of the high extraction flours in a tub and add the unbleached flour to it. 
  4. Add the freshly round flax seeds to the flours. Cover and set aside.

The night before:

  1. Toast all the seeds either in the oven or in a dry frying pan until fragrant. Be careful not to burn them. Cool.
  2. Add the room temperature water and the yogurt to the cooled seeds. Cover and leave on the counter overnight to ferment.
  3. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 6 hours in a warm spot. 
  2. An hour or two before the levain is ready, mix the water with the flour and seed soaker, and mix on speed 2 until all the flour has been hydrated. Let sit until the Levain has doubled. 
  3. Once the levain is ready, add the salt, and the levain to the bowl. Mix on speed one for a couple of minutes to integrate everything, then mix on speed 2 for 5 minutes.  I added the extra 50 g of water here because I felt the dough was too stiff. 
  4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  5. Do 4 sets of folds at 30 minute intervals, then do another set an hour later. Let rise for another hour then place the dough in a cold fridge for 3 hours. The dough rose just over 50%. 
  6. 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 rest one hour on the counter. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Shape the dough by “cinching“. Then 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 rice flour, then extra sunflower seeds and sesame seeds in the bannetons (Oops! I forgot to do this!). 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 9-10 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 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

 

 

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Danni3ll3

Everyone loves cinnamon raisin bread but I was leery of making some because of the negative effects of cinnamon on yeast. This is a shot at it adapting the recipe from Bourke’s Bakery Spiced Fruit  loaf. 

 

Makes 3 loaves of about 845 g raw weight 

 

 INGREDIENTS

700 g unbleached flour

200 g high extraction Durum flour (Mill 230 g Durum berries and sift. Save the bran for the levain.)

650 g filtered water

180 g golden raisins (or sultanas)

180 g Thompson raisins

40 g plain yogurt

50 g honey

16 g ground cinnamon

20 g salt 

465 g of 3 stage levain (100% hydration)(Procedure in recipe)

Extra bran and AP flour to feed the levain.

 

 

The afternoon before:

  1. To 32 g of your starter, feed 32 g of bran/wholewheat flour and 32 g of filtered water. 

The night before:

  1. Mill the durum berries and sift out the bran. Save the bran for another use. I usually save it for the following week’s levain.
  2. Place the unbleached flour and the high extraction flour in a tub, cover and reserve.
  3. Before going to bed, feed the levain 64 g of water and 64 g of unbleached flour/leftover sifted durum flour. 

Dough day:

  1. Feed the levain 128 g each of flour and water. Let rise in a warm spot till very bubbly. This should take about 6 hours.
  2. Two hours before the levain is ready, mix the flours and the water in a stand mixer to a shaggy dough with no dry spots. Autolyse for 2 hours.
  3. Rinse and drain the raisins. Reserve. 
  4. Once the Levain is ready, add the salt, yogurt, honey, cinnamon and the levain  to the mixing bowl. Mix on speed 1 for 2 minutes. Then mix on speed 2 for another 5 minutes. 
  5. Add the raisins and mix another minute or two until integrated and well distributed. Let rest for a half hour in a warm spot. 
  6. On 30 minute intervals, do 4 sets of stretches and folds in the tub. An hour later, do two more sets of folds, each an hour apart.
  7. Place the dough into the refrigerator for about 2 and a half hours to complete the bulk rise. The dough rose about 20-25%. 
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~845 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  9. 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 a nice tight boule.
  10. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. Take the loaves out to warm for 60 to 90 minutes before going into the oven. I normally bake right out of the fridge but these really didn’t look ready so I gave them a bit more proofing time on the counter. 
  2. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. 
  3. 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 place the dough seam side up inside. 
  4. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.

 

This first batch was done with the shaping method described above. I have a second batch about to go into the oven where I shaped doing the ‚Äúcinching‚ÄĚ method to see if there are any differences in the result.¬†

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Danni3ll3

It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens. 

 

Recipe

 

Makes 3 loaves of ~ 885 g unbaked boules

 

Oat Soaker

245 g Rolled Oats

480 g Boiling Water

 

Dough

800 g Unbleached Flour 

200 g High extraction Spelt Flour (230 g Spelt berries)

540 Water 

726 g Soaker

80 g  Honey

22 g Salt 

30 g Yogurt

250 g Levain

 

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of bran or wholewheat flour. Let rise in a warm place. 
  2. Mill the Spelt berries and sift to obtain the needed amount of high extraction flour. Save the bran for the levain or another use. 
  3. Place 200 g of the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. Place the rolled oats in a bowl and pour the boiling water over the oats. Cover and let soak overnight. 
  2. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 6 hours in a warm spot. 
  2. Two hours before the levain is ready, mix the water with the oat soaker on the lowest speed in the bowl of a stand mixer until the mass has been loosened up. Add the flour and mix on speed 2 until all the flour has been hydrated. This takes just a minute or two. Autolyse for a couple of hours.
  3. Once the levain is ready, add the salt, the honey, the yogurt and the levain to the bowl. Mix on speed one for a minute to integrate everything, mix on speed 2 for 5 minutes. 
  4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  5. Do 4 sets of folds at 30 minute intervals, then do another 2 sets an hour apart. Place the dough in a cold fridge for 3 hours. The dough rose almost 50%. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~ 885 g. Round out the portions into rounds with a dough scraper and let rest one hour 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. 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 rice flour, then rolled oats 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 9-10 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 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

 

 

I love this recipe. Even though I tweak it each time i make it, it never fails to give me big, beautiful loaves! 

 

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Danni3ll3

This was inspired by both Ian and Cedar Mountain. 

 

Recipe 

 

Makes 3 loaves of ~735 g cooked weight each

 

Add-ins

100 g black rice

50 g barley flakes

50 g hemp hearts

50 g honey

30 g yogurt

50 g water

Dough

100 g high extraction rye flour (115 rye berries, milled and sifted)

200 g high extraction Selkirk wheat flour (230 g Selkirk berries, milled and sifted)

700 g unbleached flour

700 g filtered water

22 g salt

250 g levain

Bran and barley flakes for the bannetons

 

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with one light on and door closed- 91F. ). 
  2. Mill the grains and sift to obtain the needed amounts of high extraction flour. Save the bran for dusting the baskets as well as for another use. 
  3. Place the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. Place the rice in a bowl and cover with water. Let soak overnight.
  2. Place the barley flakes and the hemp hearts in a heatproof bowl and add the honey, yogurt and 50 g boiling water. Cover and let sit overnight. 
  3. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 5-6 hours in a warm spot. 
  2. Drain the black rice. Add fresh water to cover by an inch and cook gently until the black rice is tender. This should take about 30 minutes. * Drain well.* Add to barley and hemp hearts soaker, cover and set aside to cool. 
  3. Two hours before the levain is ready, mix the water with the flours on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours.
  4. Once the levain is ready, add the salt, the add-ins and the levain to the bowl. Mix on one for a minute to integrate everything, mix on speed 2 for 5 minutes. This makes a very soft wet dough.
  5. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  6. Do 4 sets of folds at 30 minute intervals, then do another set an hour later. The folds really help strengthen the dough. You can feel the change right from the first set of folds. Place the dough in a cold fridge for 4 hours. The dough rose about 40%. 
  7. 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 one hour on the counter. 
  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. 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 rice flour, then hemp hearts and barley flakes 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 9-10 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 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

 

 

Nice oven spring considering how wet this dough was. 

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Danni3ll3

Inspired by the Bourke Street Bakery’s Spiced Fruit recipe posted on this page: http://youcandoitathome.blogspot.com/2011/06/bourke-street-bakerys-spiced-fruit.html. I have baked this before but course, I have to change things up a bit by subbing out some of the raisins for cranberries and soaking the dried fruit in tea. I am also using a mixer now rather than slap and folds. 

 

Makes 3 loaves

 INGREDIENTS

770 g unbleached flour

110 g high extraction Durum flour (Mill 125 g Durum berries and sift. Save the bran for the levain.)

50 g freshly ground flax

620 g filtered water

180 golden raisins (sultanas)

180 dried cranberries

40 g plain yogurt

1 heaping tbsp David’s Tea Forever Nuts Herbal Tea + boiling water

50 g brewed tea 

2 tsp ground cinnamon

3.5 tsp of mixed spices (4 tsp ground cinnamon, .5 tsp each of ground ginger and ground cloves, 1 tsp each of ground nutmeg and ground coriander - Note this makes more than you need.)

22 g salt 

465 g of 4 stage levain (100% hydration)(Procedure in recipe)

Extra flour to feed the levain.

 

Two nights before:

  1. Take 16 g of your refrigerated starter and feed it 16 g  each of left over bran and filtered water. Let rise overnight.

The morning before:

  1. Feed the levain 32 g of bran/extra flour and 32 g of filtered water. I had some locally milled flour hanging around that needed to be used up so I utilized that. 

The night before:

  1. Mix the unbleached flour, the high extraction flour, and the ground flax well in a tub, cover and reserve.
  2. Make a strong cup of tea using the herbal tea and some water.
  3. Measure out the cranberries and the golden raisins and place in a bowl. To the bowl, add the yogurt, 50 g of tea, and mix well. On top of this mix, add the cinnamon, and the mixed spice. Do not mix in! Cover and place in the fridge till the next morning.
  4. Before going to bed, feed the levain 64 g of water and 64 g of unbleached flour.

Dough day:

  1. Feed the levain 128 g each of flour and water. Let rise in a warm spot till double. This should take about 4 hours.
  2. Take the cranberry/raisin mixture out of the fridge to bring to room temp. 
  3. Two hours before the levain is ready, mix the flours and the water in a stand mixer to a shaggy dough with no dry spots. Autolyse for 2 hours.
  4. Once the Levain is ready, add the levain and the salt to the mixing bowl. Mix on speed 1 for 2 minutes.
  5. Add the fruit mixture and mix on speed 2 for 5 minutes. Let rest for a half hour in a warm spot. 
  6. On 30 minute intervals, do 4 sets of stretches and folds in the tub.
  7. Let rest an hour and a half, and then retard the bulk for two and a half hours. The dough rose about 25%. 
  8. 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 one hour on the counter. 
  9. 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 a nice tight boule.
  10. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 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 place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.

 

I am pleased with the oven spring considering the amount of fruit in these. Hopefully the crumb isn’t too closed. 


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Danni3ll3

Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.

 

Recipe

 

Makes one batard

 

Add-ins

25 g Spelt flakes

25 g Kamut flakes

25 g bulgur

25 g honey

100 g boiling water

 

Dough

250 g unbleached flour

60 g high extraction Spelt flour (Mill 65 g spelt berries and sift)

60 g high extraction Kamut flour (Mill 65 g Kamut berries and sift)

240 g water

7 g salt

120 g 100% hydration levain (3 stage)

10 g yogurt

pinch of yeast

 

  1. Mix the spelt, kamut and bulgur with the honey. Pour the boiling water over and let sit till cool.
  2. Place the 240 g of water in a mixing bowl. Add the unbleached flour with the kamut and spelt flour and mix until there is no dry flour. Let autolyse for about 45 minutes to an hour.
  3. Add the salt, the yogurt, the levain and the add-ins as well as the pinch of yeast. Mix on the second speed of a stand mixer for about 5 to 6 minutes.
  4. Remove the dough to a plastic tub and do stretches and folds every 30 minutes for 4 sets. Do two more sets on 60 minute intervals then place in the fridge for a couple of hours.
  5. Tip the dough out on the counter, sprinkle with flour and then shape loosely into a batard with a dough knife. Let rest one hour.
  6. Do a final shape into a batard and place into a banneton sprinkled with rice flour, as well as spelt and kamut flakes. Cover and put in the fridge overnight (~10 hours).
  7. The next day, bake in a graniteware roaster (line bottom with parchment paper) at 450 F for 30 minutes, and then at 425 F for 17 minutes.

 

Oven spring could definitely be better. I believe that the daughter is taking this one to work so there may not be a crumb shot. 

 ETA: We sliced it here for her to take so here is the crumb. 

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Danni3ll3

Cedar Mountain’s Grass Roots Bread - Take 3

 

I love this bread! Just be aware that the hydration makes for a very wet dough. I really should have read my notes from before where it mentioned that this dough was quite wet. It does come together with the stretches and folds but I really should have cut back on the water to get a dough that was a bit easier to handle. I also tried to streamline the procedure for the add-ins so that I wasn’t prepping each ingredient individually. By the way, did I mention that this was a very wet dough? ;-)

 

Recipe:

 

Makes 3 loaves

 

Add-ins

25 g hulless oats

40 g wild rice

190 g boiling water

25 g barley flakes 

50 g large flake oats

175 g water

 

Dough

75 g rye berries

75 g spelt berries

75 g kamut berries

75 g Red Fife berries

750 g unbleached all purpose flour

725 g filtered water

22 g pink Himalayan salt

40 g local yogurt

250 g 3 stage 100 hydration levain (procedure in recipe)

Bran/all purpose flour for feeding the levain

 

Mid afternoon the day before:

  1. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of bran. I used bran left over from other bakes where it was sifted out. One also can use Wholewheat flour. Let rise in a warm place (oven with the light on and door cracked open - 82F)
  2. Mill the grains and sift to obtain 250 g of high extraction flour. Save the bran for dusting the baskets as well as for another use. 
  3. Place the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. Place the hulless oats and the wild rice in a heatproof bowl and add 190 g boiling water. Cover and let sit overnight. 
  2. Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm place overnight.

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 4-5 hours in a warm spot. 
  2. Drain the wild rice and hulless oats. Add fresh water to cover by an inch and cook gently until the wild rice has bloomed. I cooked it for about 15 -20 minutes and then let sit until all wild rice grains had split open. * Drain well.* Cover and set aside to cool. 
  3. Cook the barley flakes and the rolled oats in the 175 g of water until the water has been all absorbed. This was very quick! Add to the hulless oats and wild rice.
  4. Two hours before the levain is ready, mix the water with the flour on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This took a couple of minutes. Autolyse for at least a couple of hours.
  5. Once the levain is ready, add the salt, the yogurt, the add-ins and the levain to the bowl. Mix on one for a minute to integrate everything, mix on speed 2 for 5 minutes. This dough is wet! I even had thoughts of adding flour!
  6. Remove dough from bowl and place in a covered tub. Let rest 30 minutes. 
  7. Do 4 sets of folds at 30 minute intervals, then switch to hourly folds for another 2 sets. The dough really came together with the folds. It was amazing to see!
  8. Place the dough in a cold fridge for 3 hours. The dough rose about 30%. 
  9. 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 one hour on the counter. 
  10. 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 as you can considering how wet this dough is.
  11. Sprinkle bran and oats flakes in the bannetons. Place the dough seam side down in the bannetons. I debated leaving the dough uncovered for the night but decided to simply sprinkle some extra flour on top and then covered it with bowl covers. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 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 30 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205F or more.

 

I got a decent rise considering the hydration. Note to myself: Reduce the water by at least 50 grams if not more!


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Danni3ll3

Yes, I know it is supposed to be a 5 grain levain but I wanted to add a variety of grains and seeds, and since we are pretty flexible with the rules, I used 8 grains (counting flax and oats as grains) and 2 types of seeds. I also adjusted the hydration upwards to be able to mix the flour, water, Levain part of the dough and then add the seed soaker at the end of the mixing time in a KitchenAid mixer. I also always make a bit more levain due to  loss from being stuck to the walls of the container so that’s why I am starting with 70 g rather than 45. To account for this extra starter, I let it rise on the counter (a cool 70 F) for only 11 hours rather than the 12-16 as stated in the original recipe. This recipe is scaled to make three 875 g loaves before baking. 

 

Recipe:

 

Makes 3 loaves

 

Soaker:

100 g cracked rye berries (coarsely mill 100 g of rye berries)

86 g raw sunflower seeds

86 g old fashioned oats (large flake)

25 g black sesame seeds

75 g flax seeds (freshly ground)

7 g salt

448 g boiling water

 

Levain:

70 g starter (2 stage refreshment procedure in recipe)

275 g strong baker’s unbleached flour

345 g filtered water

 

Dough:

550 g strong baker’s unbleached flour

50 g high extraction Spelt flour (mill and sift 60 g of Spelt berries)

50 g high extraction Kamut flour (mill and sift 60 g of Kamut berries)

50 g high extraction Einkorn flour (mill and sift 60 g of Einkorn berries)

50 g high extraction Rye flour (mill and sift 60 g of Rye berries)

77 g high extraction Durum flour (mill and sift 90 g of Durum berries)

30 g plain yogurt from the local dairy

330 g filtered water

21 g Pink Himalayan salt

 

Two days before:

  1. Coarsely mill the rye berries to crack them. 
  2. To the rye, add the sunflower seeds, the oats and the black sesame seeds. Toast in a 350 F oven or in a dry frying pan until lightly golden and fragrant.
  3. Grind the flax seeds in a ‚ÄúBullet‚ÄĚ or coffee grinder and add to the toasted seeds. Cover and set aside.¬†
  4. Mill, sift, and measure out the flours from all the grains needed for the dough. Save the bran for dusting the bannetons and for feeding the starter if you wish. Place the sifted flours in a tub and add the unbleached flour to it. Reserve. (This step can also be done the day before if you wish. I used some of the leftover high extraction flour and the bran to refresh my starter so I milled the flour two days ahead).
  5. Before bed, take 10 g of your refrigerated starter and refresh it with 10 g of filtered water and 10 g of bran/leftover milled flour, and let it rise overnight.

The morning of the day before:

  1. Feed 20 g of filtered water and 20 g of bran/left over milled flour, to your levain and let rise throughout the day.

The evening the day before:

  1. To the toasted seeds, add the salt and the boiling water. Stir, cover and let cool overnight.
  2. Eleven hours before the the final mixing of the dough, add the 275 g of strong baker’s unbleached flour and the 345 g of water to the levain and keep covered at room temperature (70 F).

Dough making day:

  1. Place the dough water in the bottom of a mixing bowl, add the reserved flours, the yogurt and 620 g of the levain. Using a stand mixer, mix on the lowest speed until you have a shaggy dough with no dry flour. Let sit for one hour.
  2. Add the 21 g of pink salt to the dough and mix on speed 2 for 5 minutes. Next time, I think I would add an extra 40-50 grams of water. This is not a slack dough!
  3. Add the seed soaker and mix another minute or two on speed 2 until all the seeds are evenly distributed.
  4. Remove the dough from the mixing bowl and place in a tub. Continue bulk fermentation with 4 sets of stretches and folds 30 minutes apart. 
  5. Place in the fridge for 4-5 hours. I left mine for 5 hours in a 38F fridge. The dough rose about 30%. 
  6. Pour the dough out onto a bare counter and divide into 3 loaves of about 875 g. Lightly flour the top of the portions and gently round into boules using a dough scraper. Let rest one hour 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. 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 right boule.
  8. Sprinkle a mix of rice and AP flour in the bannetons. Then sprinkle with bran and extra seeds  if you wish. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.

Baking

  1. The next morning, heat the oven to 475 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 place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 475 F for 30 minutes, remove the lids, and bake for another 17 -20 minutes. Internal temperature should be 205F or more.

 

I think my loaves might have been slightly underproofed since I got pretty explosive oven spring. 

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Danni3ll3

 

 

I had some leftover 125% Levain from Hamelman’s 5 Grain Levain (or 8 grain in my case) and I didn’t want to throw it out. I figured out a quick 1-2-3 recipe but the amount came out to be too much for my batard banneton. 

So what to do? I could use my bigger round bannetons but that means that I have to dig out my larger cast iron pots to bake the loaves and just didn’t feel like doing that. So I thought that I’ll use a loaf pan. 

Thanks to Dabrownman posts on figuring out how much dough to fill loaf pans, I calculated how much more flour and water I needed to add to my 1-2-3 recipe to fill 2 loaf pans. I kept the recipe basic (flour, water, salt) so that my daughter could eat it on her very strict diet. 

I didn’t sift out the bran, just milled the flour and made dough with it. Note that I didn’t measure the individual grains. I just kept adding various grains until I had 490 grams. I know I put a fair bit of Kamut in there and lesser amounts of rye and Einkorn. 

 

Recipe 

 

Makes two 9‚ÄĚ x¬† 5‚ÄĚ pan loaves

 

230 g of 125% hydration levain

490 g freshly milled whole grain flour (Kamut, Spelt, Rye, Einkorn)

359 g Unbleached flour 

500 g water + about a handful 

20 g salt

 

  1. Mix flours and water in a mixer until you have a shaggy dough. Autolyse for 1 hour. 
  2. Add salt and Levain. Mix on speed 2 for about 8 minutes. I made the mistake of putting the Levain in the bowl before the autolysed dough and it just spun in the bowl for quite a while before I noticed. I had to keep stopping the mixer to fold the dough around the hook. 
  3. Do 4 sets of folds 30 minutes apart. I felt the dough was dry so I kept adding bits of water with my hand after the folds. I let is absorb while it was resting between folds. It came probably to a handful in the end.
  4. Continue with another 2 sets of folds but one hour apart. Then after the last fold, place in the fridge for a couple of hours. 
  5. Divide into two equal portions and loosely shape into a batard. Let rest for 45 minutes. 
  6. Do a final shape to fit into the loaf pans. T J Wilson has a great video on how to shape for a loaf pan and I used the same technique. 
  7. Cover with a damp cloth and let rise until the highest point of the dough is one inch above the rim of the pan. Or at least that was the plan. Someone forgot to tell the dough. Three hours later, it had reached the edge of the pan and seemed to just hang there. The poke test indicated that they were more than ready. So being midnight, I baked them. 
  8. Preheat the oven to 425 F with a pizza stone on the middle shelf for 45 minutes. Get some kind of steaming apparatus ready. I use wet washcloths in a sheet pan. 
  9. Once the loaves are ready, bake with steam for 20 minutes, remove the steam and bake for a further 20 minute until the loaves are nicely coloured and they sound hollow when thumped on the bottom. I did take the loaves out of their pans and put them directly on the pizza stone for the last 5 minutes 

 

And we were very bad! We tried to wait to cut the loaf  but that lasted all of 5 minutes, if that! Nothing like warm bread with butter and homemade jam! The crust is very thin and crispy. Crumb is tender and delicious. Not bad for a spur of the moment loaf. 


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Danni3ll3

It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker

 

 

A couple of things to note: The bran from the durum and the rye was soaked for a couple of days using some water from the main dough and  olive oil drained from the peppers and sun-dried tomatoes was added.

 

Recipe

 

Makes 3 loaves

 

300 g of durum berries

50 g of rye berries

700 g of unbleached flour

725 g of filtered water (divided into 675 g and 75 g)

10 g Old Bay seasoning

15 g Pink Himalayan salt 

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

 

Add-ins

141 g of mixed olives (50 g Kalamata, 46 g Manzanilla and 45 g Black- sliced and pitted)

66 g Feta

42 g Sun-dried Tomatoes in oil

45 g Roasted yellow and red peppers in oil

25 g of oil from the sun-dried tomatoes and the roasted peppers

 

Two nights before:

  1. Mill the durum and rye berries. Sift out the bran and soak the bran with 75 g of water. Place the soaking bran in the fridge.
  2. Add the unbleached flour to the sifted flours and reserve.

The afternoon before:

  1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with the light on -82F).

The night before:

  1. Feed the levain 36 g of filtered water and 36 g of wholewheat flour. Let rise overnight in a warm place. 

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 of unbleached flour. Let rise till double. This usually takes about 5 hours.
  2. Remove the bran from the fridge and sit on counter to warm up.
  3. Crumble the feta and set aside.
  4. Drain the sun-dried tomatoes as well as the roasted peppers and save 25 g of the oil. Measure out the needed amounts and add to the feta as well as the 25 g of oil. 
  5. Drain the olives, weigh, and add to the feta mix.
  6. 2 hours before the levain is ready, mix the remaining 675 g of water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for 2 hours.
  7. Once the levain is ready, add the Old Bay seasoning, the salt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 5 minutes to develop the gluten.
  8. Add the feta, the olives, the sun-dried tomatoes, the peppers and the oil as well as the soaked bran. Continue mixing on speed 2 until the add-ins and the oil are evenly distributed throughout the dough. Cover and let rest 30 minutes.
  9. Do 4 sets of folds at 30 minute intervals, then do one more set an hour or so later. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. 
  10. Then put in the fridge to continue rising for 2 hours. The dough rose about 30%.
  11. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~795g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  12. 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.
  13. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 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 place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 25 minutes. Internal temperature should be 205F or more.

 

 

I included a before and and an after proofing shot so they can be compared. This was after 9 hours. A small but definite rise. 

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