The Fresh Loaf

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dosco

I was intrigued by dabrownman's "more than 15 but less than 30 ingredient challenge" so I decided to give it a try by modifying Reinhart's BBA Basic Sourdough. I bought a package of Bob's Red Mill Whole Grain 10 Grain Hot Cereal, which appears to be coarsely milled whole grains, and chose to substitute 5 oz of starter with 5 oz of dry whole grain (Reinhart's recipe calls for 10.2 oz of preferment, in this bread I used about half as much). I made a bit of a mistake here as I added enough water to soak the grain overnight which totaled 7 oz of water ... my intention was an 82% hydration loaf using 100% hydration preferment and soaker but it's pretty obvious the soaker exceeded 100%.

100% hydration preferment (I did it in 2 builds, first build was 50 g water and 50g flours, second build was 100g water and 100g flours):

KAF Bread Flour

KAF White Whole Wheat

Arrowhead Mills Rye flour

Mature starter

Water

 

Main dough:

KAF Bread flour: 8 oz

KAF White Whole Wheat: 6.25 oz

KAF AP: 1 oz (I intended to use more but the bag ran dry)

Arrowhead Mills Sprouted Wheat Flour: 2.5 oz

Arrowhead Mills Rye Flour: 2.5 oz

Whole grain soaker: 12oz

(the whole grain cereal I used for the soaker is whole wheat, whole rye, corn grits, whole triticale, whole oats, soybeans, whole millet, whole barley, whole brown rice, oat bran, and flax meal ... it was 5 oz of the dry cereal and 7 oz water)

Salt: 0.6 oz Pink Himalayan

For the fluid I used Flying Dog "The Truth" Imperial IPA (12 oz) and 5.5 oz of additional water.

I autolysed the flour overnight for 12 hours, then added the salt, soaker, and preferment.

I mixed the mess with my Kitchen Aid using the dough hook ... then proceeded to knead in 5 minute intervals with 10 minute rests in between each interval. I let it sit out of 2 hours at room temp, then let it ferment in the coldest room in my house (about 55dF) for 5 hours, then into the refrigerator overnight. I preshaped it in the morning and then put it back int eh fridge ... it was very wet and sticky but I was able to stretch it and form a boule. Back into the refrigerator for 8 hours. Then for the final shaping I gently stretched it and formed into a boule, then into the brotform ... then into my utility closet (90dF) for 1.5 hours for final proofing.

I preheated my DO to 550dF and put the dough in and lightly scored it. After 5 minutes in the oven I reduced the temperature to 515dF and baked another 10 minutes. I then removed the bread from the DO and put it on the baking stone, and reduced the temperature again to 475dF. After 15 minutes I measured the internal temperature which read 195dF, so I left the bread in the oven for another 10 minutes ... at this point it was pretty dark so I removed it from the oven.

Crumb shots later, unless my wife decides to give the bread away, lol.

-Dave

 

EDIT: I couldn't wait so I lopped a slice off a few minutes ago. I'm pleased with the crumb. I think some of the hops came through, the outer crust is a touch on the bitter side. The crumb is moist, likely from the corn, and was delicious with butter. Will be interesting to observe the flavor as the loaf ages.

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dosco

So I found the bottom of a DO at the local antique shop ... $25.

I decided to use it immediately, so I made some dough. It's my usual, modified BBA SD recipe, this time to 82% hydration.

Preferment: 13 oz a 100% hydration (it may have been a bit more or less, my scale hiccuped)

 

Flour:

KAF BF: 4.25 oz

KAF White WW: 5 oz

KAF AP: 5 oz

Rye: 2 oz

Sprouted Wheat Flour: 3 oz

Corn meal: 1 oz

Water: 17.45 oz

Salt: 0.55 oz

I kneaded with my Kitchen Aid for a total of 20 minutes. Bulk ferment at RT for 2 hours, then 24 hours in the fridge. I split the dough in half and nitial shaped and returned to fridge for several hours. Final shaped and then into the fridge overnight, then proofed in a warm room for about an hour then into the DO with some parchment.

Preheated the DO saturday morning (24 Jan), and 10" skillet to 500dF, scored and loaded the bread into the skillet, and placed the DO on top.

I may have underproofed as the spring/blossom was pretty radical. But, with that said, I like it.

I had a piece, the crumb is moist and tender. It's also very tasty. I only regret not cooking the entire batch of dough in the DO! Next time!

-Dave

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dosco

On Saturday 1-17-2015 I baked this loaf. As I've mentioned previously I've been tinkering with Reinhart's BBA Basic Sourdough recipe. For this bake I aimed for 77% hydration:

 

10.2 oz preferment, 70% hydration

20.25 oz flour:

   1.5 oz Arrowhead Mills Rye flour

   1.5 oz Arrowhead Mills Sprouted Wheat flour

   5 oz KAF AP flour

   5 oz KAF White Whole Wheat flour

   7.25 oz KAF Bread flour

16 oz water

0.5 oz salt

I mixed the flour and water and autolysed overnight. I then mixed the preferment with the shaggy mass and added the salt. I kneaded with my Kitchen Aid for a total of 20 minutes using 5 minute kneading intervals with 5 to 10 minutes of rest between.

I let it ferment at room temperature (65dF in my house) for 2 hours, then put it in the refrigerator overnight and most of the next day; in the evening I stretched it out and formed it into a ball and put it back in the refrigerator overnight. The next morning I removed it from the fridge, did the final forming into a boule, and put it in a brotform dusted with white rice flour. It stayed in the kitchen for about6 or 7 hours to do the final rise (picture attached), then into the oven set at 550dF with ice cubes in a pan for steam. The boule was baked on a Pampered Chef pizza stone.

 

 

Side note: I have not independently verified the temperature of the oven.

The loaf baked for about 20 minutes at 550dF and then 475dF until finished.

Crumb shot also attached.

 

 

The loaf is delicious however I was not happy with the oven spring. I did some thinking.

1. I am not sure my steaming method is optimal for my oven (gas fired and vented).

2. As I've mentioned in several recent posts, I received a copy of Forkish's FWSY and I am considering using a DO.

3. My slashing technique for boules is not correct ... I was using the "angled lame" approach for batards which is not correct for boules.

 

I am now looking for an inexpensive cast iron DO ... I am looking to borrow someone's to try it out before I spend $50 on a new DO. I have several ceramic DOs, and I am considering using one as a "cloche" (I am concerned that if I preheat one of these to 500+dF and I drop in some dough that it will cause the DO to crack).

 

Next loaf will be 80% hydration.

 

Question: what are your thoughts on proofing? Does this loaf seem underproofed? I'm still getting used to the brotforms, which has been a significant change from the batards I was making using a jury-rigged couche system. I am a bit unhappy with the tight crumb ... I know it is mostly the result of my kneading process, but could the crumb be a bit more open if I let it proof more? Note the bottom of the loaf, the crumb is a bit dense. Opinions are welcome/encouraged.

 

Cheers-

Dave

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dosco

Howdy ... I haven't posted in awhile, although I've still been baking, focusing on using Reinhart's BBA basic sourdough recipe (20.25oz flour, 10.2 oz starter, .50 oz salt, and 15.2 oz water). For Christmas I received 2 cane brotforms and so I've moved from batards to boules (although I did also get a linen towel that I plan on using as a couche for batards in the future).

 

Attached are a few pics. The main blog pic is a bake from last week (crumb of that loaf is posted below). It uses the BBA basic SD recipe but has been modified to include several types of flour: KAF bread flour, KAF AP flour, KAF white whole wheat, sprouted wheat flour, and rye flour (the list is in order from most to least). Oven spring was so-so, crumb is OK. I've been working on getting good gluten development at 70%-plus hydration, which after experimentation (using my Kitchen Aid) is about 15 minutes for dough made mostly from KAF bread flour, and about 20 minutes if I use half KAF bread flour with whole wheat/rye. I knead for 5 minutes, then let the dough rest for 5 to 10 minutes, then knead again for 5 min, etc.

 

For Christmas I also got a copy of Forkish's FWSY, so I've been also experimenting with autolysing from 1 hour to 12 hours.

Shaping boules is a bit different than batards, which had been giving me some problems. Most recent bake (baked on the night of 1-14-2015) is also attached, on this version I modified the BBA recipe by upping the hydration to 76% and also did a pre-shape and a final shaping (previously I had only been pre-shaping). The oven spring is much better.

 

At the moment I have the next dough proofing after the pre-shape, it is a modified BBA recipe to 79% hydration.

 

Happy New Year!

 

Regards-

Dave

 

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dosco

I used Reinhart's recipe from BBA with some deviations ...

 

- I made a 1/2 batch

- I used sourdough levain with about 1g of commercial yeast as leavening

- 4 day fermentation in the refrigerator

- Slightly heavier bagels at 6.75 oz/bagel instead of 4 oz/bagel

 

Yesterday morning I cut the dough into 6.75 oz pieces and formed them into 5 small boules. Last night I pinched the middle, poked my finger through, and formed them into torus-shaped bagels. They went back into the fridge and this morning I setup the water+lye solution and heated the oven to 450dF. I boiled each bagel for about 70 seconds, and then baked until deep brown (I'm not certain of the time but would estimate it was about 20 minutes of baking).

Parchment is a necessity as I tried baking 2 directly on my stone and they stuck. I was able to "save" them without much damage.

As you can see by the pic I need to do a better job on shaping.

I just ate about 1/2 of one and it is tasty. It has the proper consistency, nice doughy and tight crumb with a firm, flexible, and crunchy crust. Nice.

I'll definitely be making these in the future. I think I'll incorporate some other flours as this batch was 100% KA bread flour. I'll also put some toppings on ...

Cheers-
Dave

 

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dosco

Posted below is the recipe I use for my Portuguese sweet bread. I am interested in suggestions from the collective audience that may result in improvements in taste, texture, oven spring, etc.

In my last bake I used about 50g of leftover levain ... not sure it made any difference and it might be interesting to experiment with adding even more to assess its affects on the final product.

Regards-
Dave

 

++++++++++++


PORTUGUESE SWEET BREAD


6 ½ cups flour (910g) (to date I've only used all-purpose (AP) flour ... I plan on trying *some* bread flour in near future)

½ cup mashed potato, unseasoned (115g)

2/3 cup potato water (159g)

½ cup milk (125g)

½ cup butter

3 eggs

2/3 cup sugar

1 tsp grated lemon peel

¼ tsp ground mace

1 packet of active dry or instant yeast (Reinhart recommends Instant because there is more yeast cells in it when compared to other forms of commercial yeast)

Confectioner’s sugar (optional)

 

In a mixing bowl combine ½ cup flour, sugar, lemon peel, mace, and dry yeast. Feel free to experiment with the type of flour used, to date I have only made this bread using the cheapest store brand all-purpose flour … the bread always rises to double or triple its original volume and is always delicious.

 

Heat potato water, milk, and butter to about 120dF (49dC), add to dry ingredients and mix for 2 minutes.

 

Add the eggs, mashed potato, and another ½ cup flour; mix for 2 minutes.

 

As the mass is mixing, continue to add the flour until it is all incorporated into a soft dough.

 

Knead until the dough is smooth and it passes the windowpane test … this will depend on the type of flour used (all purpose vs. bread flour). If using an electric mixer, this can take between 5 and 10 minutes.

 

Once the dough is formed set it aside to bulk ferment “until doubled” (depending on temperature this could be about 90 minutes).

 

After bulk fermentation, gently stretch or roll the dough out and form a rectangle of about 10 inches (25.5 cm) by 16 inches (40.5 cm).

 

Roll the dough into a cylindrical shape and place it, seam side down, into a greased/oiled “10 inch tube pan” (I use a Bundt pan). Pinch the ends together to form a continuous ring.

 

Let the formed dough proof “until doubled” (depending on the temperature this could be about 60 minutes).

 

Bake the bread at 350dF (177dC) for 40 minutes, or, until the center of the dough is 205dF and the crust is browned to your liking. Feel free to experiment with baking temperature, time, and steam … I have successfully baked this bread at 400dF with steam although I am not sure if this conferred any benefit to the quality of the bread.

 

Cool in the pan before serving.

 

Optionally, dust the top of the bread with confectioner’s sugar.

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dosco

Had my 2nd engineering staff meeting and thought it would be nice to offer a sweet bread instead of sourdough. Plus I haven't made this bread in a while and it's always a hit. Let me know if anyone wants the recipe. It's basically flour, potato water, mashed potatoes, butter, eggs, milk, sugar, lemon rind, and mace. I bought some AP flour for use in Irish Soda Bread but used a bunch of it for this bread ... will be interesting to see what happens when I use bread flour.

I deviated a bit from the recipe ... it's cooked in a Bundt pan and the recipe calls for 40 minutes in the oven at 350dF. I chose to bake it at 400dF with steam. Not sure if it made a difference. I also chose NOT to dust the finished product with confectioner's sugar.

The stuff makes outstanding toast and French Toast. I might have to make it again this week...

 

Cheers-
Dave

 

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dosco

My wife asked me to bake a loaf of bread for some neighbors who recently had a new baby. She made meatballs.

It was sort of last-minute and I had just picked up some el-cheapo store brand AP flour (we haven't yet made our St. Patty's day soda bread and I was planning on using AP like I always do) so I took out some ripe starter (that I had refreshed after my last bake 2 weeks earlier) and decided to try a different recipe ... Reinhart's Pain de Campagne.

So I followed the recipe and really focused on obtaining a good windowpane since I was not using quality bread flour. Let ferment overnight in the fridge and baked the next morning. Baked at 550dF for 15 minutes with steam, then about 15 more minutes at 475dF.

Oven spring was pretty lame but I did get a bit of an ear which was a total shock. I didn't cut it since we were giving it away ... but our neighbor was just over giving us a thank you note and made a point of telling us that they all really enjoyed the bread. Nice!

Warm Regards-

Dave

 

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dosco

Made 2 batards for my first Engineering Staff Meeting today. I followed the Reinhart BBA recipe but used 50% WW flour, upped hydration to ~77%, warm fermented for ~1 hour at 100dF followed by cold fermentation for 48 hours in the fridge, and hearth baked at 550dF for ~15 minutes followed by 450dF until done. Nice oven spring this time, got a nice ear on one loaf. Co-workers liked it. Gave one to a friend (of the 2 loaves about 1/2 of 1 loaf was eaten by my coworkers).

Cheers-

Dave

Loaf in a jury-rigged couche

 

 

Crumb shot

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dosco

This time I tried it with about 15.5 oz of water, 50% WW flour, resulting in a hydration of ~76% to 77%.

Fermented for 4 days in the refrigerator. Baked at 525dF, this time I staggered the loaves so the first loaf baked for about 25 minutes at 525dF, the second loaf baked at 525dF for 15 minutes, then 475dF until browned (about 20 to 25 minutes).

I lopped off a piece for a coworker who used to be a cook ... I haven't tried it myself.

Crumb is still a bit tight, however the oven spring is better than the previous version. I'd like a bit more openness to the crumb, so next version will have higher hydration (perhaps 80%?).

Cheers-
Dave

 

 

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