The Fresh Loaf

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Yippee

http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/ 


Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong.  Next time I'd go to bed while it rises and not check on it every 15 minutes. 


The recipe was done on two builds from barm to final dough. The barm was refreshed the day before, very active.  It's converted from my previous whole wheat recipe.  I wanted to start my wild yeast experience with a recipe which I'm already very familiar with so that I can easily compare the differences. 


1st rise:  retarded in fridge, seemed very active, rose more than double in a very short time.


Final proof:  took 5 hours, barely reached 80% of the regular height.


Q: Should I have skipped all these different rises and shaped the dough once all ingredients were mixed?


Q: This made me wonder normally how long it takes to rise a dough with wild yeast?


 These loaves were moist, springy with a slight tang, but not as tall as their counterparts with commercial yeast. 


Q: Maybe I should adjust the rising time and the amount of starter next time?  


This time I experimented with 240g of 100% hydration starter. It's quite a challenge to maintain the percentage of ingredients in the original recipe without compromising those like eggs and milk which contribute to the softness and good flavors of the bread.    In this case I dehydrated the milk by using dry milk power and spared the extra water from the starter to the dough.  


 My seed culture was made with raisins.   


Q:        Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?


Q:        Or once the seed cultures are turned into a barm, the tang is indistinguishable?  


 

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Yippee

http://www.flickr.com/photos/33569048@N05/sets/72157617581735613/


My seed culture was made with raisins.


Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?


Once the seed cultures are turned into a barm, will the tang be indistinguishable?

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Yippee

I was exhilarated.  Finally, I made my first baguettes.  It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration.  The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft.  By tasting these baguettes, we could feel the recipe originator's passion for good flavors.  


New technique learned:  stretch and fold.   Thanks to everyone who recommended Mark's video. It was a big help.  Even though David suggested not applying this technique at a stage where my dough had already risen twice in the fridge, I gambled. I felt that it's under fermented from its lack of flexibility and let it rise two more times in room temperature and stretched and folded after each rise.  It's fun to learn and apply new techniques.


 The pale color of the crust may be related to insufficient steam in the oven (or could it be due to the two extra rises?).  I was trying to circumvent the steps of heating up a steam pan and pouring boiling water onto it by injecting steam from a Scunci steamer.  Probably I didn't pump enough into the oven and I did not spray the dough with water.


 Practice makes perfect and I hope my next batch of baguettes will be less deformed and be of better color.


http://www.flickr.com/photos/33569048@N05/sets/72157617671086406/

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Yippee

           
           
From 'The 65 C Bread Doctor",  by Yvonne Chen        
           
           
Water Roux Starter          
           
any amount is fine as long as bread flour 50 g    
the 1:5 ratio is followed water  250 g    
           
  Whisk both until well mixed        
  Heat it up on stove, keep stirring         
  until temperature reaches 65 C or 149 F        
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)      
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.          
  Do not use if turns grey.        
           
           
Makes 1 big  loaf  (Yippee makes 2 smaller loaves)        
Original recipe uses water roux starter only, sponge not necessary.         
Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions.    
           
          Yippee's Sponge
A. bread flour 474 g   350
  dry milk powder 15 g   15
  sugar 40 g    
  salt 9 g    
  yeast 10 g   7
B. milk 195 g   195
  water roux starter 156 g   Add at a small increament just enough to form the sponge
C. butter 40 g    
D. black sesame 50 g    
  (Yippee washes the sesame, leaves it out for 10 minutes before patting it dry with paper towels)    
           
Knead: Combine A. and B. until a ball is formed.         
  Add C. and knead until the dough passes the windowpane test.    
  (Yippee says:  use your judgment, each machine is different)    
  (Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes.     
  Add D. at the last 5 minutes of kneading and knead slowly     
           
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity      
           
Divide:  into 5 pieces if making one big  loaf, each at 180 g      
  (Yippee makes 2 log loaves, each at 450g)        
           
Relax: 15 minutes at room temperature        
           
Shape: For one big loaf        
  Degas        
  Roll each dough into an oval        
  With the long side facing you:        
  Fold 1/3 from top to bottom, press to seal        
  Fold 1/3 from bottom to top, press to seal        
  Turn seam side down        
  Roll and elongate the dough to about 30cm or 12 "       
  Upside down and roll into a cylindrical shape        
  Seam side down, into the big loaf pan        
           
  For log loaves:        
  Shape like regular sandwich bread        
           
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity       
  (Yippee lets the dough rise for 20 more minutes to get a taller loaf)    
           
Bake: 350 F, 35-40 minutes        
  (Yippee uses whole egg wash)        
Yippee's picture
Yippee

Formula - Japanese Style White Sandwich Bread - Water Roux Starter / Sponge

 


http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/


 



           
           
From 'The 65 C Bread Doctor" by Yvonne Chen        
           
           
Water Roux Starter          
           
any amount is fine bread flour 50 g    
as long as the 1:5 ratio is followed water  250 g    
           
  Whisk both until well mixed        
  Heat it up on stove, keep stirring         
  until temperature reaches 65 C or 149 F        
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)      
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.          
  Do not use if turns grey.        
           
           
Makes 2 loaves          
Original recipe uses water roux starter only, sponge not necessary.         
Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions.    
           
          Yippee's Sponge
A. bread flour 540 g   400
  sugar 86 g    
  salt 8 g    
  yeast 11 g   8
B. whole eggs 86 g   86
  whipping cream (can substitute with either half n half or milk) 59 g   59
  milk 54 g   54
  milk (recipe calls for flavor enhancer but Yippee uses milk instead) 9 g   9
           
  water roux starter 144 g   2 TBSP out of the 144g
C. butter 49 g    
           
Mix: Combine A. and B. until a ball is formed.         
  Add C. and knead until the dough passes the windowpane test.    
  (Yippee says:  use your judgment, each machine is different)    
  (Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes.   
           
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity    
           
Scale:  into 4 pieces if making twin loaves, each at 265g      
  (Yippee makes 2 log loaves, each at 530g)        
Rest:          
  15 minutes at room temperature        
           
Shape: For twin loaves:        
  Degas        
  Roll into an oval        
  With the long side facing you:        
  Fold 1/3 from top to bottom, press to seal        
  Fold 1/3 from bottom to top, press to seal        
  Turn seam side down        
  Roll and elongate the dough to about 30cm or 12 "     
  Upside down and roll into a cylindrical shape      
  Seam side down, into the loaf pan        
           
  For log loaves:        
  Shape like regular sandwich bread        
           
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity     
  (Yippee lets the dough rise for 20 more minutes to get a taller loaf)    
           
Bake: Whole egg wash, no water added        
  350 F, 35-40 minutes        

 

 

Sponge preparation:

 

a.                   Use the ingredients listed on the side column, mixed until all are well incorporated

b.                  Leave at room temperature ~ 76-80F for an hour

c.                   Grease a food grade plastic bag, pour dough in, leave enough space to allow the dough to expand to about 160% of its size, reinforce the bag with double or triple bagging before tightening it, retard overnight

d.                  Subtract the above ingredients from the main formula, whatever remaining will be mixed at the 'Mix' stage with the sponge.  Follow the rest of the formula. 

 

However, if your dough feels cold after mixing due to the refrigerated sponge, instead of following the time suggested in the formula, watch your dough:

 

1st Fermentation:           Completes when the dough has risen to about 180% of its size

 

Final Proof:                   Completes when a dent is formed and very slowly bounces back

                                    when dough is poked with a floured finger

 

 

To make rolls:

Scale: 60g each

Bake: 350F, about 15 minutes

rest of the procedures unchanged

Choice of fillings, if preferred: bacon, roast chicken, cheese, red bean, pork, curry and custard cream.

Pictures of assorted buns I made before:

http://www.flickr.com/photos/33569048@N05/sets/72157617619002761/show

Yippee's picture
Yippee

This was created by accident.  Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:


http://www.flickr.com/photos/33569048@N05/sets/72157616485135015/show/


http://www.flickr.com/photos/33569048@N05/sets/72157616485135015/

Yippee's picture
Yippee

My first cherry pie for a colleague's birthday:


http://www.flickr.com/photos/33569048@N05/3333069287/sizes/o/in/set-72157616398612359/


Forgot to take a picture before cutting it.


 

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