The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

golgi70's blog

  • Pin It
golgi70's picture
golgi70

So I gave PiPs formula a go as I'm interested in upping my whole grain/rye chops.  I did miss the salt he has added to the levain so I came up a bit short on salt which is noticable but nonetheless very tasty.  In addition I opted at the last minute to increase the batch size and needed more seed to build the levain and made it up with white starter so its probably a 95% Rye opposed to 100%.  Along with those changes i used whole Rye opposed to medium Rye. 

I used a machine mixer on speed 1 for about 15 minutes and then finished using wet hands.  I'm not totally sure what I'm looking for as far as development with this type of bread.  Once the dough cohesively gathered together using wet hands I called it done.  divided using flour and then used wet hands to round and flatten.  I think I could have flattened them less during the shape and gotten a slightly higher profile.  None the less it accompanied my tuna salad with wonder.  Great crunch, simple flavor.  And as was mentioned this bread is just great with some high quality butter. 

Any feedback as to mixing, proofing is greatly appreciated.

 

josh

I cut this too soon as I really wanted a taste and needed some bread for dinner.  There are a few more that are uncut. I'll slice and add improved crumb shot tonight. 

Josh

golgi70's picture
golgi70

So 9 weeks later and I'm still with it.  In fact I look forward to this more than most things right now.  It's fun, refreshing, and educational.  I've been wanting to do a Rye and so here we go.  As I've mentioned previously I need to have retarded loaves so i can bake the quanitity without overproofing.  And this quanitty may go up starting next week.  Next trouble is I'll need a larger fridge.  I'm gonna have to get coolers and ice to move our food too for the night and make room for more loaves in the fridge.  

As for the Rye.  I feared even a 40% with the overnight retard but I went with it assuming at worst I fail.  I wanted to add some character and good health in there without overwhelming the loaf.  So i added a small quantity 5% broken toasted walnuts along with 3%flaxseed.  If we're gonna do some wholegrain why not add even more flavor and nutrition.  With the hit and miss of those who care for caraway I steered clear of bread spice and went nuts and seeds instead.   I did 2 builds to get all of the Rye in the levain.  I started the first build off a bit of my white starter.  

 Last weeks attempt at using a handheld steam cleaner was lackluster.  It didn't retain any more steam than towels and ice can provide, In fact it may have been losing some of that precious steam trying to fill the oven with it.  I gave up with that early on last week and stuck to what works.  I've added some small, cleaned river rocks to my cast iron to maybe help generate a bit more steam from that side.  If I can figure out how to seal the vents on my oven I think I may get the steam retention I seek. 

Half way through the bake and things seem promising so far.  Scoring Rye is certainly a different technique and I don't do enough of it these days.  So another goal here with this project is to lose the desire to use a professional oven and really create a love with my home oven setup.  

well i've written too much:

Flaxseed/Walnut Rye (40%)

Build 1 (18 hours)

16 g       Mature White Starter

160 g    H20

160 g    Coarsely Gournd Whole Rye (100%)

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

Build 2 (hours) (37%)

336 g    First Build

1334 g  H20 

1834 g  Coarsely Gournd Whole Rye (Bit stiff, I'll add moe of the finish dough  water next time) (40%)

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

Final Dough:

Rye Sour (all)

2347 g      H20 (77% overall but figured seperately at 85% rye and 72 % white)

3000 g      Strong Flour (60%)

115 g        Salt (2.29%)

275 g        Walnuts toasted (5.5%)

150 g        Flaxseeds, toasted (3%) 

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

1)  Autolyse HP and H20 for 30 minutes (hold back 10% of H20 to soften Rye Sour)

2)  Add remaining water to rye sour and break up a bit.  Add to Autolyse and mix on speed 1 (5 minutes scraping bowl)

3)  Add salt and continue on speed 1 for a few minutes.  Turn to speed 2 (medium low on my machine) and continue for 5 minutes scarping bottom of bowl often to release the dough.  

4)  Add nuts and seeds.  mix on speed 1 to incorporate 

5)  Bulk Ferment (3 1/2 hours)  4 gentle S + F's at 30 minute intervals. 

6)  Divide and Shape (These would have been nicer proofed on a couche dusted with corn meal)

7)  Proof 1 hour at room temp and retard ( I was scared and maybe should have extended this a touch)

8)  Bake 480 with steam for 15 and then 460 without for 23-35 more. 

COOL

Notes:  Pull loaves from retarder 1 hour before loading to soften skin and allow better rise.  First set went straight from retarder and the spring showed.  The following I all pulled 1 hour before going in.  Essentially as I loaded I pulled the following from the fridge to get rid of the chill.  

Happy Baking

Josh

 

Photos Coming Soon

 

 

 Some weren't quite so pretty from the scoring side but its quite tasty with a great crunchy crust.  I'll keep pushin the envelope with retarding high % ryes/wheats until I notice problems but this worked more than well.  In fact I coulda proofed these longer at room temp before retarding.  

 

 

Green Beans, Zuke, cauliflauer, brocooli, heriloom tomatoes (first of season), walla walla onions, garlic, local cevre, fennel, a box of peaches (so good), and some braising greens

 

Happy Baking All

 

josh

golgi70's picture
golgi70

The Bounty:  Local Greens, Sicilian Garlic, Italian Sausage, Fresh Flowers (for the lady), local pears, raspberry jam (again its so good particularly with this bread), purple carrots, goat cheese ricotta.  Fun.  

 

Formula:

Total Flour 875  Total H20: 664.5   Hydration: 75.9% (I'll make this 80% next time around)

Levain  DDT 76-78 degrees
------
Starter 75g
H20 167g
Wheat 75g
Artisan 75g
Hazelnut Flour 16.5g (not counted as flour)
-----------------------

6-8 hours (I made this on the warmer side to move it along quickly and not get too much twang)


Artisan 562.5
Wheat 125
Hazelnut Paste 31
H20 460
Caremlized Hazelnuts, chopped 75
Sea Salt 20
-----------------------

DDT 76 degrees
1682 total (2 @ 841g)

Autolyse Artisan, Wheat, and H20 for 2 hours
Add paste and levain and mix for 5 minutes on speed 1. Add salt. Mix for five more minutes. Add nuts. Mix until distributed.
3 1/2 hour bulk with 4-6 french/s+F's
Shape and retard immediately.
Bake 480 Cold with heavy steam for 15 minutes Vent and bake 20 more

Notes/Changes:  Hazelnut Paste might be doing something but not enough and being pricey as it is might be fine to skip on.  Same goes for hazelnut meal in the levain, might not be needed and save money to cut.  You can skip the caramelizing of the hazelnuts and just roast and remove skins(i sprinkled lightly with salt after roasting).  If and when I make again I will raise hydration and add some cocoa nibs for sure.  

And we're off again playing with one of my very favorite flavors.  I'll post formula later on scaled down to 2 loaves with updates and notes and all.  But for now before I head down to the market some photos.  Quickly though.  I had some troubles with the top shelf of my fridge is apparently too cold and blowing the cold air so the best loaves were those I put down below.  This is an easy fix for the future.  It's simple salty wheaty sour with toasty hazelnuts.  

Happy Baking and More to come later, 

 

JoshCrumb is from the colder slightly underproofed loaves.  Not so bad though.  

 

golgi70's picture
golgi70

So I have been mostly creating fomulas for this project with the exception of last weeks Cherry Almond which was just a slight tweak to a common formula for fruit and nut breads.  I scrolled past this formula on Yeastspotting and it looks just like a loaf I always crave titled "Peasant Bread" at a nice Artisan Bakery on the East Coast.  Unfortunately there are so many plays on the theme of Peasant Bread I couldn't just google it.  I've been meaning to contact that bakery and see if they'd be willing to share but just never got around to it.  Then on my last visit they wouldn't even sell me a small portion of levain so i could make bread for my family.  So I doubt they'd share their formula.  

Anyway I used the google translate and gave this one a shot.  Its certainly possible I didn't follow the instructions as I should but I did follow what the translation "said to me"  I wanted to make some alterations but I left it alone and went with it.  I used High Protein as it translated as strong flour (I would just use bread flour next time to help open the crumb), I also used whole coarse ground rye and wheat and I'm betting they use a finer wheat and a medium rye.  Therefor even at 86% hydration my crumb isn't as open as I'd have liked but its delicious and very simliar to the loaf I craved.   I'll further add this dough was a challenge for shaping and I would have also gotten improved results with a tighter shape.  I will certainly make this again.  

Formula can be found here

http://www.ploetzblog.de/2013/06/01/leserwunsch-pane-maggiore/

And for some pictures.  I'm not posting as many but I'll tell you that I got great oven spring but not so much bloom and ears formation and that is due to my shaping.  A little practice with this dough and I'm sure I'd see wonderful results.  It also may be better as a boule and all I have enough of at home are oval bowls.  

* Changes I'd make.  I wouldn't bother changing my grind on the whole grains but I would deffinately go with a good bread flour opposed to the higher protein.  I'd also decrease the yeast even further to slow down the bulk fermentation a bit allowing for the folds to happen before the dough is ready to shape.  Don't get me wrong it went well but had I got this in the retarder a little less ready to go I also would have had improved results.  I would consider cutting the yeast altogether but it was part of the formula and I wanted to try it.  If I did cut it I think the levain would need to be at least doubled to compensate.  

 

Got some lovely plums, pluots, raspberry jam, cabbage, braising greens, salad greens, ground lamb, and breakfast sausage.  

Happy Baking

Josh

golgi70's picture
golgi70

A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds

Starts with a Rye Sour which makes up 25% percent of the dough. 

.25% yeast gives it quicker and more predictable times for me to fit it in.  

Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit)  It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.  

2 hour bulk with 2 folds (carefull book folds with less stretching goin on).  I had a good lively dough at this point with some strength

Divded at 900 g each.  Shaped into floured bannetons (I scored befoer putting into bowl)  I assume this may only work if proofing open on a couche but i want to try and see.  The loves prescored cracked a bit and didn't bloom as well as the freshly scored.  Why white flour on the outside.  To attempt a few scoring patterns I had in mind and I really wanted to see the contrast and how I achieved bloom.

Anyway Happy Baking.  

 

Josh

golgi70's picture
golgi70

 Went with something similar to a classic loaf you'll find in an artisan bakery.  This was an old recipe I had on the computer from a couple years ago that I increased the rye to 20% from 10%.  I may even go further or add some wheat to the party next time.  

So I knew I'd run into troubles somewhere along my way.  Had a lucky first few weeks.Today my loaves were a tad overproofed but more troublesome they were sticking to my unlined bowls.  Had they not been sticking the proof may have worked out better. Guess my fridge at home is moister than what I'm used too.  More Flour next time.  Live and learn.  All things considered though they collapsed a touch on my peel but bounced back well on the stones and I'm seeing signs of good steam happening.  Recipe includes a couple minor changes for improvement.  Mostly going straight to retarder after shaping and not letting them proof for a short bit at room temp.  I'd also consider adding some wheat next time to add a bit more flavor.  Not bad though.

Cherry Almond Batard.  2 - 725 g loaves

Mature Starter (100%)  116 g

H20                               478 g

Strong Flour                  371 g

Bread Flour (malted)     166 g

Rye (fresh milled)           156g

Sea Salt                           15 g

Instant Yeast                    2.5 g

Dry Tart Cherries             55 g

blanched slivered                                                                                                                                                                                             almonds, toasted              55 g

Zest and Juice of 1 orange

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

1)  toss cherries with orange juice and zest and let sit for a couple hours

2)  Autolyse: 1 hour

3)  Add starter and mix in slightly.  Add yeast and mix until homogenous.  Add salt til combined.  Turn to speed two and devlop to medium consistency.

4)  Add Cherries and Almonds and mix on speed 1 until well distributed 

5)  Bulk ferment 2 1/2 hours (3 stretch and folds at 20 minutes)

6)  Shape and either proof for 2- 2 1/2 hours and bake or retard immeditately overnight

7)  Bake with steam at 480 for 12 minutes.  Vented for 20-25 more.

 

As you can see the bread wasn't taking kindly to scoring which I did oh so lightly . I'm happy they turned out at all and were still tradable and tasty loaves.  Bounty this time is some Kale, Lettuce, fresh garlic, pickled beets, more ice plants, zukes, and a farmers very first of the year tiny cabbage.  What next?  

 

Happy Weekend and Baking all

Josh 

 

golgi70's picture
golgi70

some better news. Stones dissent crackle this time around. Saw a recipe for tomato marmalade and had done burrata in the fridge and three together a few pizzas. 

golgi70's picture
golgi70

So this was supposed to be my week off as there is a festival in town that will make going to the market chaotic. Well I got some new stones and opted to follow through with my Saturday bake and give to friends and neighbors.  

I thought I'd take advantage and improve upon my week 1 bake of Super Grain Whole Wheat Sour.

Troi au Levain (3 seed/grains 3 flours)

For 2 - 25 oz loaves

 

Soaker:

6 oz each millet, red quinoa, flax  toasted

18 oz H20 (I'd scale this down next time to maybe 13 oz)

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

soak for 6-8 hours

 

Levain:

.6 oz Rye

1.4 oz Wheat

2 oz High Protein

2.5 oz H20

2 oz Mature Starter (100% hydration)

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

mix let ripen 6-8 hours 

 

Dough:

7 oz High Protein

7 oz Malted Bread Flour

4 oz Whole Wheat

3 oz Whole Spelt

14.7oz H20

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

Autolyse 

.6 oz Salt

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

1)  Mix autolyse, levain, and salt on speed 1 until combined.  Turn to speed 2 and continue until medium devlopment. 

2)  Add soaker and mix on speed 1 to incorporate.  Finish on speed 2 for a minute

3)  Bulk ferment 4 hours with 4 stretch and folds at 30 minutes. 

4)  Shape, proof 1 hour at room temp and retard overnight

5)  Bake 480 with steam for 12 minutes and vented for about 20 more. 

Cool

*Notes

As stated above I'd decrease the water in the grain soaker by about 25% and leave the remaining formula alone.  It's quite tasty and very nutty and maybe even a touch bitter so maybe something sweet would compliment nicely.  I'll consider leaving soaker water as is and add some chopped dried cranberries on my next attempt. 

 

 

a

 

No bounty this week all gifts

Happy Baking All

Josh

golgi70's picture
golgi70

And away we go again.  

Toasted Sesame Sour with Spelt

(wanted it to be lemon sesame but I didn't use enough zest to taste, maybe that was good)

Formula for 2- 750 g loaves


Levain: (second build from ripe starter) 

26 g Starter
34.4 g Artisan
16 g Wheat, fresh milled
1.6 g Rye, fresh milled
48.8 g H20
------------------------------------
Mix at 75 deg 6-8 hours

Autolyse at the same time you mix levain.
443 g HP
200 g Artisan
112 g Spelt, fresh milled
555 g H20 (hold 10% back)
-------------------------------------
18 g Salt
40 g Sesame Seeds toasted
1/4 tsp lemon zest (packed)
-------------------------------------
1) Toast Seeds and mix in zest. Set aside to cool
2) Mix Levain and let ferment 6-8 hours (Mine was ready in 6 hours)
3) Mix HP, Artisan, Spelt and all but 10% of water. Let autolyse while levain ripens
4) When levain is ready add to autolyse and mix on low speed to combine (3 minutes)
5) Add salt and H20 and mix to medium (3-5 minutes)
6) Add seeds and mix on low until well distributed. Finish quickly on speed 2 (1 minute)
7) bulk ferment 3-4 hours with 3 s+f at 45 minutes
8) Divide at 25 oz rest 15-20 minutes
9) shape to batard in flour bowl. Proof at room temp for 1 hour and retard overnight
10) Bake 500 with steam for 12 minutes, reduce temp 480 remove steam bake
further 17-20 minutes

*My flour was a bit lumpy and I didn't break up all the lumps. I pulled a few big pieces out so
the hydration is a bit higher. Very Slack. Popped real nice in hot oven.
Lovely crumb. Great toasted sesame flavor but not so visible, black sesames would be great.
Lemon did not come through.(increase significantly if to try again)

 

 

golgi70's picture
golgi70

So I've stuck with it into week two (lets see about week 10).  To prep for this market I have to be prepared as i work M-F and that means after work Friday is the likely time I'll be bulk fermenting/shaping/retarding.  Followed by waking up early to bake the loaves and get down to the market in time.   

This week I chose to use one of my trade items from last week.  Local dried figs. I write up a recipe and it continues to be manipulated right until I finally make the dough.  Then I put together a rough guideline and let the dough lead.  I'll post recipe and tommorrow after all is said and done some pictures and I'll update the recipe with some notes. 

 

Figgy Sour                           

108 grams HP
36 g Rye
144 g H20
32 g Mature White Starter 
--------------------------------
ferment 8 hours

Dough
48   g Dried Figs (chopped roughly)
80 g Hot water
------------------------------------
Soak figs warm water when you make the levain.

------------------------------------
96 g  Kamut
552 g HP
91  g   Yogurt  (scale when you make the levain and let come to room temp)
215 g H20
1/2 tsp fennel seed (soak in final dough water while figs are soaking)
16 g Sea Salt
----------------------------------
DDT 76deg

When levain is ready
1) Drain Figs and add liquid to final dough liquid.  Mix in the yogurt
2) Add Flours and mix until shaggy dough is formed (autolyse 1 hour) 
3) Add levain and blend in, Add salt and continue mixing
4) Mix on low speed for a few minutes until dough begins to develop. (I have a 4 speed mixer and use speed 2) Once slighly developed
Add  figs and mix in slowly.
When pulled away from bowl turn up to speed 3 for 30 seconds to mix and mash some of the figs just a bit.
5) Bulk ferment 3-4 hours with 4 s+f at 30 minutes intervals. (4 hours with 4 s + f)
6) Divide and shape into bannetons. Proof 1-2 hours at room temp and retard.
7) Bake with steam at 460 for 15 vent for 25

Updates tommorrow when all is said and done.  Currently shaped and waiting to be retarded. 

 

Pages

Subscribe to RSS - golgi70's blog