The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Five Wheat, Two Oat, and a Buck
Hippie Bread with a German Accent

Yeast Water: 1.5 cups water @ 105 degrees + 1/4 tsp dry yeast

Soaker (Poolish)
1 cup whole wheat flour
1/6 cup wheat bran
1/6 cup wheat germ
1/3 cup buckwheat flour
4/10 cup cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter
¼ cup yeast water
2/3 cup warm water

Mixed together this should have a liquid nature somewhat like cake batter. Place in a covered container and allow to rest for 6-7 hours. When time is up it should be transformed into a gooey, bubbly froth.

Sponge (Scrap Dough)
3 cups white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water

Mixed together this should be a stiff dough. Knead for 10 minutes, place in a covered container and allow to rest for 6-7 hours with these exceptions: on 25 minute intervals stretch the dough thin as if you were shaping a pizza then fold it up and place back into the container. Do this 4 times from the beginning of the ferment, then allow to rest undisturbed the remainder of the time.

Final Dough
Make more yeast water (see above)
3 cups white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter
¼ cup of the Yeast Water but add it gradually to avoid over-saturation. Adjust as needed.

Should be a fairly stiff but flexible dough. Knead for 10 minutes. Split dough in half and put each half in its own covered container. Let them rest for 25 minutes before stretching the same as was done with the sponge dough. Repeat this 3 or 4 times. Then let the two dough lumps rest for 7-9 hours. It is a good plan to coat these containers with olive oil so the dough comes out easily.

After they have rested and hopefully risen, turn each dough out onto a floured surface and gently shape them. After shaping I like to place them on a sheet of parchment and seal them with plastic wrap to let them proof for 1.5 hour or so. While the loaves are proofing, preheat the oven to 450 F. After placing a loaf in the oven spray water from a bottle into the hot elements to create some high humidity in there. Reduce temp setting to 400 F immediately and bake for 30-35 minutes, turning the loaf 180 degrees halfway through the bake and hitting the oven with another water spray.

Note: About 25 minutes into the bake, especially on first attempt, apply a thermometer to the center of the loaf.  A finished loaf should be 190-200F.  Continue baking until you get this number.


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