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Danni3ll3

This was inspired from the Tartine 3 porridge breads. I decided to try doing my own thing and to let go of watching the clock and watching the dough instead. It actually worked pretty well.

My starter is a 66% rye starter that is kept in the fridge as per DAB's method. I started with 11 grams and did 3 builds before using it with my dough. The flour used was high extraction flour from a local miller.

The day before making the dough, I toasted 200 g of Bob's Red Mill 10 grain cereal in a frying pan and then cooked it with 400 g of water. I ended up with 500 grams of cooked grains which cooled overnight.

 

As to the dough itself, I autolysed 100 g light rye, 100 g whole grain spelt, 100 g whole grain gamut, 200 g high extraction flour and 500 all purpose flour, which is similar to american bread flour due to the high protein content, with 700 g water. This sat for a couple of hours. 

I then added 200 g of 100% hydration levain from above and 23 g of salt. I folded the dough for a few minutes to incorporate everything. About 10 minutes later, I added the 500 g of cooked grains as well as 50 grams of water. Mixing it using the pincer as well as the fold method didn't seem to be distributing things evenly so I resorted to the slap and fold method until everything as homogeneous. I let it rest for another 10 minutes and then did another set of folds. I rushed the folding times because I had to go out. The dough was left at room temperature for a couple of hours to start rising and then it was put into the fridge until the next day.

The next day, the dough had risen about 30%. I did a cold pre-shape, let it rest for about an hour, shaped it and then let it proof in my proofing baskets. When it looked about 50% risen (wild guess on my part), I baked it in a covered dutch oven for 20 minutes at 500 degrees, then 10 minutes at 450 degrees, and then took the lid off. It continued to bake for another 30 minutes before I got the colour I wanted.

I am pretty happy with the crumb. It is nice and moist and the crust was nice and crispy. We dove into one loaf about an hour after baking and the toasted flavour really came through. Here is the required crumb shot.

I think that I am getting a better crumb by using the letter fold method of shaping. I used this for both the pre-shape and the shaping and seemed to get a better skin on my boules. 

I will definitely be making this again.

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Danni3ll3

I like seeds in bread and Chad Robertson's Seeded Bread really intrigued me with the quantity and the variety of seeds in this particular bread. I have long given up on using Robertson's flour quantities and methods but I do use his creations for inspiration. The methods are right out of FWSY for the most part.

The levain was created out of 40 grams starter that had been fed the night before, 200 grams high extraction flour and 160 grams of water to make a 80% levain. I left that to rise for approximately 6 and a half hours at a room temperature of 74/76 F (the room got warmer as the day went by).

I toasted the following seeds in a frying pan:

100 g flaxseeds

100 g sesame seeds

100 g poppy seeds

50 g sunflower seeds

50 pumpkin seeds

50 g caraway

The flax seeds and the caraway were toasted separately from the rest because the flax seeds needed to soak in 180 g of hot water and the caraway seeds were to be coarsely ground after toasting. The remainder were toasted together in the frying pan. Once the flax seeds had cooled down somewhat, I added the rest of the seeds and let them absorb all of the liquid.

Autolyse consisted of:

300 g high extraction flour

400 g all unbleached all purpose flour

100 g wholegrain wheat flour

26 g of wheatgerm

42 g of vital wheat gluten (I added this because I thought that with the weight of all of these seeds, the dough needed all the help it could get)

660 g of water at 85F

I let this autolyse for one hour. Then I added:

22 g of salt

1/2 tsp yeast

360 g of the above levain

I mixed everything well by hand and let the dough rest for 10 minutes. Then I added the seek soaker and a bit more water because the dough seemed a bit dry. I didn't measure the water but it was probably a few tablespoons. I really had to work to get all the seeds incorporated in the dough. It was a huge quantity of seeds. My dough temperature ended up being 77F.

I did four sets of stretches and folds a half hour apart. The dough was slightly more than doubled about 3 hours later. It was very poofy (is that a word?) and felt awesome!

I divided the dough, shaped it and put it in the baskets. I didn't use a bench rest. I tried to get a tight skin on the boules but I over floured my counter and the dough just couldn't get a grip. The result was very inflated boules that just about filled my baskets.

I used my little marked jar to estimate the rise but I got nervous when it reached about 1.5 times the volume. I did the finger poke test and it told me that the dough was ready to go into the oven. 

The oven with the dutch ovens was preheated to 500F so I sprinkled cornmeal in the bottom of the pots, dropped in the loaves, spritzed the loaves with water and sprinkled seeds on top. I usually put the seeds in the proofing baskets but I forgot and in hindsight, my baskets are pretty open weaved so I might have lost a lot of the seeds through the weave. 

The loaves baked at 500F for 20 minutes, then the temperature was dropped to 450F for 10 more minutes. I took the lids off and baked for another 25 minutes.

Notes: Spritzing the water on the loaves to make the seeds stick worked just fine. I didn't get a huge oven rise but it was decent enough to get a good crumb. I am not sure but I think that even with me watching the dough and my little handy dandy graduated proofing tool, I may have over proofed it a bit even though it looked like it has risen only one and a half times. The loaves spread out quite a bit when I turned them out and looked like they deflated a bit when dropped in the dutch oven. By the way, the taste is excellent in spite of the huge amount of caraway seeds in this combo. I must admit though that if I make this again, I won't be including the caraway seeds. They overpower the rest of the seeds in terms of flavour.

 

 

 

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Danni3ll3

I have made this in the past and due to hubby requesting it again, I oven fried a full pound of bacon and made it again.

This bread is a Ken Forkish (FWSY) pure sourdough with an overnight fermentation. It is shaped and proofed at room temperature the next morning. It uses pretty well all unbleached flour except for the local partially sifted flour that I used in the levain. I think that next time,  I will try to increase the amount of whole grain in it. Anyhow, here is the required crumb shot which I managed to take before it all disappeared. 

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Danni3ll3

I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY. 

1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.

2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.

3. Added 21g salt, scant 1/2 tsp instant yeast and 360 g of 80% hydration levain. Considering what happened next, I probably did not need the yeast. Used pincer and folds method to incorporate. 

4. Did 3 sets of folds at the beginning of fermentation. Dough should have taken 5 hours to rise 2.5 times it volume  but it was done after 3 and a half hours. 

5. I divided it, shaped and put into proofing baskets. I forgot to put spelt flakes in as I used the sifted bran in the baskets. Into plastic bags and then the fridge they went for a planned 12 hour nap. 

6. Almost three hours later, I decided to take a peek to see how they were coming along. I was shocked to see them fully risen. I did the poke test and the dough slowly sprang most of the way back. 

7. I rushed to turn in the oven and heated it to 500F. I gave it another 15 minutes once it reached temperature before I dropped the loaves on parchment rounds in the preheated DO. Baked at 500F for 20 minutes, dropped temp, waited 10 minutes before removing the lids, and baked for another 25 minutes. 

I think the loaves were very slightly over proofed. I got decent oven spring but not huge. Thank goodness I checked those loaves before I went to bed. These would have been a disaster if I had waited till the morning to bake. I will post a crumb shot when they get sliced. 

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Danni3ll3

I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.

The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan. 

1. Build a 2 stage Levain two days before baking and refrigerate to soften the bran. 
2. Mix all flours, cold water, salt the evening before. Put in fridge till bed time when I pull it out to warm up slowly overnight.
3. In morning, mix in Levain. Fold every hour until dough is 30 to 50% bigger. 4 to 6 hours.
4. Divide, preshape, rest 30 to 60 minutes, shape, proof in basket till risen about 80%.
5. Score and bake as usual.

Well life happens and the flour, water, salt mixture spent the night in the fridge. I pulled it out at 6:30 am. Forgot to pull out the levain too so it came out at 11:45 or so. Mixed the levain and dough together at 2:30 pm. Did 6 sets of folds over the next 6 hours until dough had risen about 30%. Preshaped and it rested for 45 minutes. I think I need to work on my shaping as I didn't feel I was getting a nice tight skin on my boules. Anyhow, I shaped the boules, rolled in Kamut flakes and into the proofing baskets they went seam side down. I used a bit of dough in a graduated glass to judge the proofing. 2 hours later, they seemed ready so they got baked in the dutch oven as per my usual method with a circle of parchment paper on the bottom. 

The bread turned out very substantial and moist. A good stick to your ribs kind of bread. It has a slight tangy flavour that both hubby and I like. I am not sure what happened with the oven rise but these have been the flatest loaves I have ever baked. It could have been too much time soaking the flours or my shaping technique or both. Either way, it tastes good and I am learning so it is all good. 

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Danni3ll3

I decided to go back to Tartine Bread's Country Loaf since I had quite a bit of success the last time I made it. I need some bread for a staff snack this week (working a stretch of 8 days even though I am retired) and wanted something a bit different so I chose the Country Loaf with Sesame.

1. Used DBM method of building up the levain over three feedings so started with 15 grams of starter, 15 grams of partially sifted flour from a local miller and 15 grams of warm water. Next feeding about 4 hours later was 30 grams of flour and 30 grams of water. Last feeding was 60 grams of flour and 60 grams of water. Then let it sit in my lit oven with the door cracked until it doubled which took a bit longer than 4 hours. 

2. Mixed 700 g of water at 80 degrees F with 200 grams of the levain and then added 900g of Roger's unbleached no additives flour and 100 g of WW flour from our local miller, Brulée Creek.

3. Let sit/autolyse for 25 minutes. (Yes, I know autolyse is only water and flour, no levain but go fight that battle with Robertson. I just do what I am told. ;)  )

4. Added 20 g of salt and 50 g of water. Used pincer method and folding to incorporate. Dough temp was 80.2. Put into oven with door cracked open and light on to start fermenting.

5. Did first fold a half hour later and at that time, added half a cup of sesame seeds (recipe called for a cup but not having had sesame bread, I decided to thread lightly). Seeds were previously toasted in a frying pan and left to cool. Used pincer method and folding to distribute the seeds evenly.

6. Continued to do stretches and folds every half hour for a total of 6 sets of folds. Total fermenting time so far was 3 hours.

7. Read on another blog that a trick to see if the dough was ready was to tilt the bucket and see if the dough pulled away from the side easily. Mine wasn't so followed the same path as the person on the blog and left it alone for another hour and a half in the oven. By then, the dough had easily grown by at least 30% and felt nice and billowy (is that a word?).

8. Divided, preshaped and gave it a half hour rest. Shaped it, rolled it in raw sesame seeds and put it in the proofing baskets seam side up.

9. Put it in the fridge for overnight proofing (11.25 hours). Took fridge temperature - 40.5 F. Not sure if that is totally accurate as my instant read thermometer changed very quickly once it hit room temperature air but at least I got an idea of what the temp is in there. Seems to be a bit high so I know to stick to 10-11 hour proofing times if I do overnight proofing.

10. Heated oven and dutch ovens to 500F for 45 minutes. Pulled the loaves out of the fridge and used the parchment paper sling to transfer the loaves to the DO. Makes a lot less mess than flouring the counter and then dropping the loaves in the DO like Ken Forkish does. I scored the loaves before putting into the DO.

11. Baked at 500F for 20 minutes, dropped the temp to 450F, baked a further 10 minutes and took the lid off. Loaves showed decent although not huge oven spring. I think I need to stick to 10 hours for proofing in the fridge. Baked the loaves for a further 25 minutes although the loaves never got really dark. Might be due to the amount of white flour in the dough.

I waited several hours before cutting one loaf up to freeze. I am super happy with the crumb.

It tasted even better than it smelled. Now, I understand why my friend loves Sesame breads. These are definitely to be repeated. I may try the Tartine 3 version which includes more WW flour (200 g vs 100 g), more hydration and leave out the wheat germ. I am wondering if the wheat germ might be weighing down the loaves that I am making out of that book. Anyhow, that will be for another time.

Here it is sliced. Yes, I do love those huge holes. That is what I am striving for!

Danni, one happy baker!

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Danni3ll3

I received Artisan Bread  in Five Minutes a Day from a friend as a thank you and decided to give it a shot with the European Peasant Loaf. I was very pleasantly surprised at the results. I followed the outlined method pretty closely aside from throwing in a tablespoon of sourdough starter in addition to the yeast (1tbsp) and baking it in a dutch oven rather than on a stone with steam. Next time I make this, I will go back to another shaping method because handling wet sticky dough up in the air while trying to dust it with flour and making a boule out of it wasn't working too well for me. I love the idea of being able to make the dough and then it sitting in the fridge until I want it.

I have an experiment in mind combining Tartine's recipes, DaBrownMan's Bran sourdough starter, and this method, but I will create another post for that. In the meantime, here are the two loaves shortly after coming out of the oven.

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Danni3ll3

I used Tartine's Ode to Bourdon quantities and types of flour but followed dabrownman's suggestions for getting a lighter crumb and better oven rise. Well, the oven rise definitely worked, however, the crumb was very similar to the one I got using Robertson's extended autolyse. This one was a tad lighter but not by much. This might have been my fault as I think I cut the bulk ferment by one hour and the retarded proof by 3 due to work commitments. Anyhow, here is what I did:

1. Sifted ww flour and white ww flour to extract the larger pieces of bran. I ended up with 250 g each of sifted flour for a total of 500 g.

2. Used all of the bran to make 3 builds of a levain, each 4 hours apart. Put into fridge for about 36 hours.

3. Pulled the levain out of the fridge and let it rest at room temp for 2 hours. No action so I put it into the oven with the light on for an additonal hour where it rose about 25%.

4. Meanwhile, I autolysed 500 g of high extraction flour (partially sifted flour from our local miller), and the 500 g of the sifted flour above as well as 70 wheat germ. The high extraction flour and wheat germ were right out of the fridge (where I store it) so I used 800 g of 110F water based on the 240 rule. This sat for 3 hours.

5. I added 150 g of the bran levain, 25 g salt and 60 grams of water. I pinched and folded until it was fully integrated.

6. I then did 3 sets of 30 French folds (slap on the counter and fold method I am guessing) 30 minutes apart and then 3 sets of 4-5 folds, 30 minutes apart as well. That took 2 hours. I then let the dough rest for another hour where it looked like it has risen about 25%. This was in a large bowl so it is hard to judge. I think I need to get a straight sided tub so I can be more accurate.

7. I divided the dough, shaped it loosely into rounds and let rest for a half hour. I then shaped it and put it in the proofing baskets what were dusted with brown rice and AP flour. The baskets were put into plastic bags and then into the fridge for a 9 hour proof. I had to unexpectedly go to work today even though I am retired. I substitute as an elementary school principal when needed. So the loaves got only 9 hours of proofing rather than the planned 12 as outlined by DBM.

8. Oven was pre-heated to 500F for 45 minutes. Loaves went into dutch ovens. Twenty minutes later, the temp was lowered to 450F. Lids were removed at the half hour mark, and then the loaves were baked uncovered for 20 minutes. I removed them from the DO and put them on the oven shelf for the last 10 minutes to colour more deeply.

The flavor was awesome and I do like the chewiness of the bread. I just wish I could get a much more open crumb. The Tartine 3 book shows a very open crumb and I am jealous I can't seem to achieve this with the similar flours that Robertson uses. I may cut back on the high extraction flour and include more AP flour to open things up. Here is the required crumb shot.

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