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golgi70

A few new loaves have come to fruition.  First is the play on Baguette de Tradition.  Adding cocoa, brown sugar, and chocolate to make a nice Thanksgiving holiday bread.  So good while the crust is crunchy with just some butter or better yet nutella.  Others claim its pairing to goat cheese as a treat as well.  Use semi sweet to keep it kid friendly or go bittersweet for a more adult version.   

A good friend brought me a couple bags of Caputo's fine durum flour and I've wanted to make a nice stirato.  40% Durum Wheat and a slow rise like Pain a la Anciene made for a very tasty loaf.  

Finally a loaf I've been thinking of ever since my first run using whole sprouted rye berries in a loaf.  I love the pop and chew they add.  Plus they allow for a lighter loaf to be loaded with rye.  I decided to put a spin on Pumpernickel using the sprouted berries and molasses and then added a twist from Russian Rye incorporating some bread spice.  And we have Da Funkernikel.  I'm very happy with the results.  

The miche in the background is a play on the Pane Maggiore with increased PF and decreased hydration but I used a softer white flour so it felt pretty similar to its predecessor.  Haven't cut in yet but will soon.  

Cheers and Happy End of the Year, 

Josh

Cocoa de Tradition


For 4 Loaves @ 400g


595g         H20 (82%)
711g        Central MIlling AP (from Costco) (98%)
15 g         Fresh Milled Rye (2%)
58g          Cocoa Powder (8%) Good Quality here makes a difference
58g          Brown Sugar (8%)
1g            Diastatic Malt (.1%)
2g            Instant Yeast (.3%)
16 g         Sea Salt (2.2%)
580g        Chocolate (Semi Sweet Chips or Chopped bittersweet pending your liking)
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1) Mix all ingredients for a few minutes just til is a nice well formed dough. 5 minutes by hand
2) Bulk 3:00 - Fold @ 20, 40, 60
3) Divide on a floured surface to rough rectangles @ 400 g Place on floured couche tops down
4) Proof 50-60 minutes and prepare oven to 480F with steam setup
5) Flip off couche and bake with steam for 17 minutes and vented about 20 more.

 

Da Funkernikel (4 loaves @ 750g)

Sprouted Rye:

Soak two-thirds the needed amount in water for 8 hours.  Drain and place in a pan or dish where they will be no more than 1" high.  Cover with moist paper towel and plastic.  Stir as often as you can and keep slightly moist with a spray bottle.  Use when young sprouts begin.

Spice Mix:  Equal Parts fennel seed, caraway, and coriander seed toasted and ground in spice mill.  

Rye Sour:  Let Ferment 12-16 hours @ 73F

133 g         H20

167g          Fresh MIlled Rye

42 g           Refreshed Rye Seed

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Dough:  DDT 76F

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1000 g     H20

924g        Central Milling Bakers Craft

43g          Fresh Milled Rye

289g        Fresh Milled Hard Red Winter Wheat

29g          Blackstrap Molasses (2%)

4 g           Bread Spice (.3%)

36 g         Sea Salt (2.5%)

361g        Sprouted Rye Berries

----------------------------------------------------------------------------

Total Flour:      1444 Grams (64% White, 16% Rye, 20% Whole Wheat) 13% PF and 25% Sprouted Rye 

Total H20:        1155 (80%)

Total Dough:    3030 g

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1)  Mix Sour and ferment 12-16 hours @ 73F

2) Autolyse 30 minutes holding back 5% H20 for final mix.  DDT 76F

3)  Soften Rye Sour with Molasses and some of the H20 and add to auolyse.  Mix to combine.  5 minutes

4)  Add Salt with remaining H20 and continue to mix to medium development (7-10 minutes)  

5)  Add Sprouted Rye and mix gently until incoroporated

6)  Bulk 2:30 with folds @ 30,60,90 

7) Pre-shape in a soft round, rest 15 minutes and shape to floured bowl.  Retard 12 hours.

8)  Bake 500 with steam for 20 mintues, then vented for 30-40 more.  

 

And that Miche:

golgi70's picture
golgi70

I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The
Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2.  This is the flour it will pull from accounting for the flour in the seed culture.  You may need to adjust slightly to your cultures specs.  I also used all Freshly Milled grains.

Cheers

 

 

 

 

 

 

golgi70's picture
golgi70

Still baking.  Pretty much got it down to just my once a week routine and the occasional farmer's market.  Every week I offer two varieties.  One that is a levain bread and retarded in form.  One that is baked in a pullman pan and cut into quarters (usually a rye).  And then when I'm in the mood I'll throw in a baguette, rusitque, focaccia, or ciabatta.  

This week I fiddled around with my 70% Rye with Whole Wheat (http://www.thefreshloaf.com/node/40116/some-recent-bakes) to come up with a Raisin Rye.  I went with a pairing of raisins, toasted sesame, and toasted fennel.  A combo I've seen in levain loaves that I thought might be nice as a denser tinned loaf.  I discarded the Whole Wheat for a stronger white flour and followed a Detmolder approach.   The results are so very good.  Plain it has a lovely tang from the staged fermentation with a lovely sweetness that cuts through from the raisins.  The sesame adds a nice nuttiness and the fennel adds a lovely note.  This one is in the books folks.    

Since I'm here this weeks levain loaf was my "Ode to Rubaud".  I've read much about him, watched the youtube videos, and gave his formula a go some time ago.  My results were good but not great.  I needed to adjust my approach as I retard in form and he does not.  My take is more focused on the blend of fresh milled flours and the three build levain.. This time around I decreased my PF from 15% to 13%, added an extended autolyse (4 hours).  I got pretty good results but they may be a tad over fermented.  The lovely three build levain and extended autolyse makes this loaf mildly acidic, sweet, and earthy from the fresh whole grains.  I'll come back to this one soon to find the proper timing.

Hope all is well in everyone's worlds

 

And here are some pics of the "Ode to Rubaud" from this past bake

 

Cheers

Josh

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golgi70

You know your in a drought when it feels strange to have rain up here in Northern California where it usually rains nearly half the year.  Some can't handle it but I've come to love it.  I get to live just minutes from a variety of beautiful beaches, have a Redwood Forest for a backyard, and an amazing marsh that draws a ridiculous variety of bird life.  Not to mention just an hour from beautiful rivers and mountains going the other direction.  Finally it rained yesterday.  And instead of the non stop mist we are so accustomed too it actually down poured with thunder and lightning.  And we need it desperately with all the wildfires going on.  Let's hope for a wet winter up on the Pacific Northwest.  

I thought I'd share some bread I've baked in the past few weeks .  I now do the Farmer's Market less regularly and focus on my Tuesday bake for barter/donation.  As we all know home ovens don't lend to production so In the past few months I've worked on increasing the output without having to bake for 20 hours straight.  The primary solution was introducing my "tasters" to tinned Rye Breads which by surprise has been very popular.  I'm able to bake 4 pullman pans a few days in advance which get quartered and double my previous output.  Most weeks they get reserved faster than the levain breads.  I've also added some simpler breads like pain rustique, SJSD, slowrise baguettes, and some focaccia flats.  These fit in to the bake day and follow right after the levain breads have finished baking without much effort.  

70% Whole Rye with Whole Wheat and Soaker

For 1 Pullman (2.2 KG)

Rye Sour: 16-20 hours @ 70-73F

---------------------------

21 g   Refreshed Rye Sour

335g  H20

411g  Whole Rye Flour

4 g    Sea Salt

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Soaker:  Make at same time as Rye Sour

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421  H20

421  Coarse Rye Flour

8      Sea Salt

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Final Paste DDT 80-82F this will require the final water be very warm

All   Rye Sour

All   Soaker

220 H20 (very warm)

361 Whole Wheat, 

8     Instant Yeast

11   Sea Salt

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Mix Sour and ferment 16-20 hours.  MIx Soaker, cover, and set aside.

Mix All together (I mix for about 15 total minutes by hand)

Bulk Ferment:  30 minutes

Place in lightly greased pan and smooth out with wet spatula.  Sprinkle lightly with Rye Flour.  

Proof 50-60 minutes

Bake 470 with steam for 15 minutes and turn down to 400 and bake an hour longer rotate pans half way through.  Temp @ 208-210F

Cool on racks.  Wrap in linen at least 24 hours

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Some 36 hour fermented SJSD with fresh milled whole grain and added malt.  Really Good Stuff

And finally my most recent Pane Maggiore bake which I continue to tinker with.  This is made with a stiff levain and as always freshly milled whole grains.  Not bad but more tinkering to come.  

 

Cheers

 

Josh

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golgi70

It was a nice run.  The Farmer's Market Blog that is, but it's time to move on.  It was a great project and after nearly two years I'll go ahead and call it a full blown success.  

At this juncture I'd prefer to share new bakes, improved bakes, and/or some epic failures.  This week I'll share my Pain au Levain after a few trials.  The intention was to mock my levain essentially into a loaf, hence the name of the bread.  I think that is the idea of Pain au Levain.  Essentially just an elaboration of my starters to a loaf.   Yes I thought it would only be fair to use my wheat and rye cultures.  After some tinkering I am very happy with the latest results.  

I've also been making tinned Rye's once a week to add to my Tuesday donation bake which surprisingly have been a hit. This allows me to double the amount of loaves available but without chaos as i can bake it a day or two (or a week for that matter) in advance. I just tweaked my 70% Rye with Whole Wheat to include caramelized onions and toasted walnuts.  I cut the Whole Wheat and added strong white flour to lighten the loaf a bit.  It turned out an 80% Rye with 20% HP as the base.  I'm very happy and the change I'll make next time is to increase the onions, forgo docking, and increase the yeast in the final paste.  

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Pain au Levain (for 2 - 750 g loaves)

Levain:  DDT 75F

17g  Seed (70% Hydration 30%Wheat/70%Whtie)

87g  Flour Mix (70%white 30% WW)

56g  H20

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12 hours 

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Rye Sour  DDT 73F

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2 g  Seed (100% hydration)

32g  Whole Rye

32g  H20

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12 hours 

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Final Dough:

160g  Wheat Levain

65g    Rye Sour

583g  H20

211g  Freshly Milled Hard Red Winter Wheat (CM)

477g  Central Milling AP (Costco now has this in place of Baker's Craft)

18 g   Salt

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Autolyse: 2 hours holding back 5% H20     DDT 78F

Add Levain and mix through.  Then the salt.  

Slap and folds for 5 minutes (medium development)

Add 5% H20 and squeeze through until incorporated

Bulk 3:00 with 4 Folds @ :20, :40, 1:00, 2:00 (last fold very gentle)

Divide, rest, and shape as desired.  Cold Retard 12-18 hours 

Bake 500 with steam for 15 minutes and vented for 25-30 more

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Onoin Walnut Rye (for 1 Pullman) 

Cook Onions (you'll need double if not more than the weight for the dough) Bring some olive oil/butter in a pot over medium high and add onions.  Season very lightly with salt and pepper stir cover and turn heat down to low and let sweat for 10 minutes.  Take lid off and bring heat up to medium low and cook slowly until deeply carmelized.  Deglaze pan with a touch of water ever by and by.  Cool to room temp.  

Rye Sour (12-16 hours @ 70-73F)

----------------------------------------------

5 Seed (100% hyd)

109 Freshly Milled Rye

90  H20

-----------------------------------------------------

Full Sour  DDT 84F (3-4 hours)

-----------------------------------------------------

205  Rye Sour

281  H20

224  Freshly Milled rye

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Final Paste:  DDT 80-82F 

412  H20

561  Fresh Milled Whole Rye

224  Guistos Ultimate Performer HP

112  Caramelized Onions 

168  Walnuts toasted and coarsely broken

30    Sea Salt

3      IDY

------------------------------------------------------------------------------------------------------------------------------------------------

Mix all but walnuts for 10 minutes (by hand) or until you just start to feel a touch of strength from the strong flour.  Add walnuts and mix in to distribtute.  

Bulk 1-1:30 hours 

Shape or press into greased pullman.  sprinkle tops with rye flour and proof 1-1:30 hours Bout Flour should be crackled over top and should be 1/4-1/2" from top of pan.  

Bake:  preheat to 480F  Steam for 20 minutes.  Turn down to 400 and bake for another hour.  

Unmold and finish out of pan for a few minutes to color up the sides if necessary.  

Cool completely, wrap in linen for at least 24 hours.  

--------------------------------------------------------------------------------------------------------------------------------------------------

Cheers and Happy Baking

 

Josh

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golgi70

It's sunny in Northern California and the Farmer's Markets are kicking out all the goodies.  Still sticking to some of my solid formulas that are either set in their way and/or need just little tweaks.  Last week it was a new rendition of Country Bread and I'm very happy with the results.  

This week I went back to a fan favorite Spelt Levain (recipe found here http://www.thefreshloaf.com/node/35667/farmers-market-week-19-spelt-sd-and-volkenbrot-continued)  With the fresh milled grain I've brought the levain down to a total of 15% and all of the Rye makes up 5% of that.  

Also I've been tinkering with 100% Fresh MIlled Whole Wheat with cold final proof and have had excellent results and many including myself are really enjoying the loaf.  

 

 

Country Loaf

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Two 750g loaves

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Stiff Levain:  DDT 78F (4 hours)

32 g    Seed @ 70% hydration

64g     Freshly Milled Whole Spelt

45g    H20

 

Rye Sour:DDT 73F (12-16 hours)

2g    Seed @ 100% Hydration

41g  Whole Rye, Freshly Milled

41g  H20

 

Final Dough:

576g    H20

58g      Whole Spelt Freshly Milled

436g    Bakers Craft (white flour 11.5% protein)

436g    T85 High Extraction Wheat Flour

18g       Sea Salt

---------------------------------------------------------------------------------------------

Total Flour  823 g (17% Spelt, 5% Rye, 25% T85, 53% White) 15% PF 27% Levain

Total H20: 675g 82%

Process:

Autolyse 1 hour hold back 5% H20

Add Levain/Sour with most of held back H20 and combine well.  Add salt with remaining water and mix to a soft dough showing signs of gluten. 

Bulk 2:30 with 3 folds @ 30, 60, and 120 minutes

Divide, preshape, rest 20-30 minutes.  Shape to floured bowls.  Proof at room temp 1 hour and retard 12 hours

Bake 500 steam 15 minutes, vented @ 470 for 20-30 more

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100% Fresh Wheat with Honey and cold final proof

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For 2 750g loaves

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Levain: 12 hours @ 78F

13g    Seed (70% hydration)

63g    Fresh Milled Wheat

44g    H20

 

Final Dough:  DDT 78F

721g   H20

636g    Freshly Milled Wheat

21g      Honey

16g     Sea Salt

-------------------------------------------------------------------------------------

Total Flour:  707g (100% Hard Red Winter Wheat) 10%PF 17% Levain

Total H20:  771g    (109%)

Process:

Autolyse 2 hours holding back 10% h20

Add Levain with 1/2 of held back h20 and honey

Mix to combine and then add salt and some more water to help incorporate.  Pince and fold until dough shows signs of good gluten development.  

Bulk Ferment 3:00

Fold @ 20,40,60 (from around the dough stretching with wet hands)

Fold @ 2:00 compass fold being gentle to stretch the dough but not tear

Divide using wet hands and preshape into a tight round.  Rest 30 minutes

Shape to a very well floured bowl and retard 12-15 hours

Bake 500 steam for 12 minutes and vented 470 for 30-40 more. 

A full bake is absolutely necessary.  It's actually best to wait a good 12 hour for this one and it has great shelf life. 

 

 

Header photo is the Spelt Levain and here is the crumb

Happy Baking All

 

Josh

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golgi70

After reading Varda's post and finally learning what Tzitsel is I figured I might as well give it a whirl.  

I adjusted my NY Rye Formula to match up a bit with Varda's formula and made a couple of adjustments.  First I decreased the total pre-fermented dough to 12% since I'd be finishing the proof overnight in the fridge.  I also added a cornmeal soaker to the dough. I realized at the shape table I had bought medium ground cornmeal and went ahead and used it.  A finer cornmeal would probably be a better fit but the crunch from the coarser grind is quite nice.  

Overall Formula:

30% Freshly MIlled Whole Rye (12% Prefermented @ 80% hydration with 5% seed for 15 hours)

70% Central MIlling Baker's Craft 

74% H20

2.25%  Sea Salt

2%  Caraway

15% Corn Soaker (5% Cornmeal 7.5% H20, boiled)

----------------------------------------------------------------

Build Sour (15 hours @ 73F) Make soaker 

Straight dough to medium development

Bulk 2:20 (3 folds :20, 1:00, 1:40)

Divide, presheape, rest 20-30 minutes

Shape and coat in cornmeal.  Retard 8-12 hours @ 45F

Bake 500 steam for 15 and vented for 20-25

-----------------------------------------------------------------

 

And for the Tuesday Bake I continued working on the Sourdough with Fresh Milled Wheat.  http://www.thefreshloaf.com/node/38661/farmers-market-week-34-sourdough-w-fresh-milled-wheat 

I increased the Pre fermented flour from 9 to 12% (this will be the next change up to 15%) removed the scant amount of Rye and increased the hdyration from 80 to 85% hdration.  Decreased the bulk from 4 to 3 hours and did three folds @ 20, 40,  60.  

And while I was at it I wanted to make some baguettes as its been a while.  Boubassa style with levain/IDY and 20% T85.  These were amazing. 

some plum butter on 100% Wheat I also tinkered with this week.  (cover photo loaves)

Cheers and Happy Baking 

 

Josh

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golgi70

Well the great produce is really kickin into gear and the amazing fruit is just starting to show.  I opted to go with the Sunflower Sour Rye I made http://www.thefreshloaf.com/node/38296/farmers-market-week-30-sunflower-sour and make a few changes.  I reduced the Sunflower Seeds to 15% and added a Rolled Rye Soaker (10% rolled rye soaked in 150% it's weight of water the night before).  The rest remained the same but a very different loaf indeed.  With 22% prefermented flour, all of which is fresh milled whole rye, this dough was gonna move quick.  

For Tuesday I finally used the Organic Non-GMO Calimyrna figs for my Fig n Fennel loaf.  Formula is the same as http://www.thefreshloaf.com/node/38207/farmers-market-week-29-fig-n-fennel with different figs and some Oregon grown hard white wheat.  It's hard not to love this loaf.  I was smart this time and sliced up one and stashed in the freezer for toast treats til the next time.  

And with all the stems from the figs I made my own yogurt culture.  I've been making yogurt for a few weeks now and I can't express how easy it is.  And this has made it so I can produce 1/2 gallon of yogurt a week with local organic milk for less than $3.  After a few tries I got curious and wanted to make my own starter.  I dug around and found the most common answers to be fig stems, chili pepper stems, and ants.  I had the fig stems so no need to gather the ants just yet.  Basically you just inoculate your milk with one of these and treat just like yogurt.  You do need to do it a few times to build up the culture and remove off flavors from stems/ants.  I've done two builds successfully and it smells like good yogurt so my next full batch will be "au natural".  Then I'll find some ants just to see.

 

Cheers

Josh

Pluots, cucumbers, local honey, local tuna, zucchini, broccoli, Walla Walla Onions, fennel, asparagus, mustard greens, wasabi arugula, and some fresh eggs came later in the day. 

Cheers

 

Josh

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golgi70

So I've been hooked to "The Ogre" adaptation of Steve Scott's Grain de Lin from Breadlines   Recently it was brought to my attention indirectly that the hydration is actually supposed to be 109% while I've been thrilled with the loaves I made @ 102%.  I've made a couple small batches of this and decided I should share with my farmer friends as it is so good.  My adaptation replaced the "Lin" with "Oger" or flax with barley along with the decrease of hydration by 7%.  I'm calling it The Ogre Loaf.  

For my Tuesday Bake I went with my 70% Whole Wheat which I've done in previous Farmer's Markets but this loaf has given me trouble.  The resulting loaves were okay but not up to my standards and I apologized to my "tasters" but none seemed to mind.  The following day I made a small batch to remedy the situation.  I simply wanted to decrease the bulk ferment (which is where things got away from me).  I ended up doing that and increasing the hydration quite a bit.  The resulting loaf is in the books after one more trial proves it wasn't just a fluke.  You can find this formula here http://www.thefreshloaf.com/node/38393/farmers-market-week-31-70-ww-take-2-plus-kamut.  The changes to formula shown in below photos are decreased PF to 7% but still a 12 hour overnight build.  Decreased bulk to 2:20 with 4 folds @ 20 minute intervals.  And increased hydration to 110%. I think I'll increase the PF to 10% and that'll be the final change if all goes well.  

 I wanted a snack and made some 100% whole grain Anginettes.  I just subbed soft white wheat for AP flour and got pretty good results.  An Anginettes is a cakey vanilla cookie enrobed in a lemony flat icing.  

Levain: 3-4 hours @ 78-80F

---------------------------------

13 g   Seed Starter (66% hydration)

16 g  H20

13 g  Whole Wheat Flour

-----------------------------------

Soaker: 4 hours (make at same time as final levain)

------------------------------------

150g     Pearled Barley

100 g    Boiling H20

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Final Dough DDT: 80F

-------------------------------------

672 g     H20

204 g     T85

455g      AP

17 g       Salt

-------------------------------------

Autolyse:  Mix levian with final h20 and flours until combined.  Sprinkle over salt and let rest 30 minutes

Mix  Squeeze and fold through to incorporate salt.  Add soaker (drain any excess h20) and continue squeezing and folding to combine evenly. 

Bulk Fermentation 4:00 with 5 folds @ 30 minute intervels.  Each fold consists of two letter folds followed by a fold from both sides. So three folds in all.  

Divide into 2 750g pices and tightly preshape.  Rest 30 minutes.  Flour your lined bowls generously with rice/ap mix

Shape using the folding technique:

turn out onto flour board and fold bottom half up short of the top.  Stretch from the left and over to middle and repeat from the other side.  Take the top and stretch and bring down and underneath.  tighten slightly using a scraper and your table and let rest a minute or so to seal up.  flour tops and place tops down into bowls.  Retard 15 hours.

Bake @ 500 with steam for 17 minutes and vented for 30-40 more.  A deep full bake is essential here. 

Cool Completely

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The OGRE Loaf

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Improved 70% WW

And the lemony delicious Anginettes

Cheers

Josh

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golgi70

The highly anticipated Oysterfest took place today and is the biggest draw up to this neck of this "woods", as far as events go.  There's beer and numerous vendors of oyster's in many different styles.  I'm not an oyster guy but apparently some of the world's best oysters come from right here.  There's an oyster eating competitions and all of the restaurants that vend compete for "best oyster" each year.  Many thousands gather and it's quite the spectacle.  

This doesn't cancel the Farmer's Market but moves it to another location and makes it tough to get around downtown so i skipped it.  I did my Tuesday bake of Spelt SD since many of my contributors/tasters made a point to give it high regard. Only change was I used all freshly milled whole grain spelt.  You can find the formula here. http://www.thefreshloaf.com/node/38592/farmers-market-week-33-sesame-wheat-tuesday-bake

I got my eye caught on the formula in the back of the most recent Breadlines, Grain de Lin by Steve Scott of Babette's Artisan Bread.  I added it to my Tuesday bake since the oven would be on anyway.  I made a few needed changes to the formula.  I didn't have enough flax and it was a last minute decision to make so i decided to use pearled barley I bought recently for experimenting.  The formula calls for T65 and AP but I don't have any T65.  To balance i used CM's T85 along with CM's bakers craft  and increased the proportion of white to HE to try and get something similar.  

This bread is fantastic.  Sweet and creamy; custard creamy.  A mild tang to balance.  The crust shatters and stays crunchy for 3 days.  It actually evolved quite nicely in similar fashion to a miche.  Since I enjoyed it so much i wanted a second shot.  On my first attempt I had some sticking issues during loading and from the proofing bowls.  i floured bowls more liberally and loaded the loaves using a piece of parchment to be sure it wouldn't stick to the peel.  This is some wet dough.  I got much better profile on the second wave and all else remained roughly the same.  This bread is a new favorite.  Now I gotta get some flax and try the true formula.  

And finally I tried the SFBI Finnish Rye which David Snyder has shared a few times.  You can see David's link here http://www.thefreshloaf.com/node/36856/finnish-rye-sfbi.  Again I was forced to make a couple changes.  I had only half of the flax needed so i replaced the other half with some hemp hearts that were hanging around.  I also used both a liquid levain and rye sour (my discard from feeding this morning) as this too was a last second bake.  After tasting I don't think these alterations made too much variance from the formula.  

David's tasting notes are the same as mine so far.  Very molassesy (not a word).  But he says balance comes tomorrow so I'll wait.  Otherwise I'll decrease significantly.  Also true is it is not a "Rye".  It's a mixed grain bread, soft and moist.  I look forward to another taste in the morning.  

Cheers

Josh

Finnish Rye: (header) 

Spelt SD (with fresh milled whole grain Spelt)

Grain de Orge Take 1

Grain de Orge Take 2

Cheers

Josh

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