The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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idaveindy

Jan. 23, 2021.

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idaveindy

Jan. 20, 2021.

  • 255 g Bob's Red Mill stone ground whole wheat flour.
  • 85 g King Arthur Bread flour.
  • (340 g total flour.)
  • 5.1 g salt.
  • 1/4 tsp instant dry yeast.
  • 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
  • 1/2 tsp whole caraway seed.
  • 271 g bottled spring water.

10:32 am - mixed.

10:49 am - knead a little.

11:54 am - knead a little.

12:41 pm - stretch and fold.

1:35 pm - final fold, shape, put in lined/dusted banneton.

2:25 pm - put banneton in fridge. Start oven pre-heat to *475/450 F with glass bowl to be used as baking vessel.

  • 3:10 pm - start bake, covered loosely with aluminum foil.
  • 16 minutes, covered, *465/440 F.
  • 4 minutes, covered, 450/425 F.
  • 16 minites, uncovered, 425/400 F.
  • 5 minutes, uncovered, 440/415 F.
  • 3:51 pm - done. Internal temp 209.5 F.

I decided that the crust wasn't firm enough, so I put it back in the now cooler oven, set the thermostat for 425/400 F, and left it in for 7 minutes, as the oven warmed up.

The paper plate is 9" in diameter.

 

The crumb is actually lighter/fluffier than it looks in the photo. It's typical of a faster-rising yeasted loaf. And not as flavorfull as sourdough, or a slower rising loaf, or if I had waited longer to cut open.

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idaveindy

Jan. 18, 2021.

The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.

415 g total, Bob's Red Mill stone ground whole wheat.

189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.

Total flour, not counting addins: 604 g.

% Whole wheat: 415 / 604 = 68.7%.

614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.

Hydration: 614 / 604 = 101.6 % of flour only.

Hydration: 614 / (604 + 59.9 + 10.7) = 614 / 674.6 = 91.0%, including soaker and dry milk.

---

soaker:  (took volume measures and then weighed them)

2 tsp poppy seeds, 5.1 g.

2 tbsp + 1 tsp chia seeds, 23.3 g.

2 tbsp + 1 tsp ground flaxseed, 14.6 g.

2 tbsp + 1 tsp quick oats, 13.4 g.

1.5 tsp whole caraway seeds, 3.5 g.

Total dry ingredients in soaker: 59.9 g.

191 g water.

--

Starter/levain: 68 g of 100% hydration, 2-3 days since fed, made/fed with KA bread flour.

---

final dough: 

415 g Bob's Red Mill stone ground whole wheat.

389 g water.

12.0 g Extra virgin olive oil.

1/8 tsp instant dry yeast.

1.5 tsp salt, 10.3 g.

1.5 tsp ground toasted bread spice: sesame seeds, coriander, caraway, fennel. 2.9 g.

2 tbsp + 1 tsp fat-free instant dry milk, Kroger brand, 10.7 grams.

all the soaker.

68 g starter.

155 g King Arthur Bread flour.

--

??:?? - I forgot when I started mixing.

12:00 noon, approximately, the starter and yeast were mixed into the dough.

12:10 pm - finished mixing all ingredients and immediately did a stretch-and-fold.

12:55 pm - stretch-and-fold.

1:45 pm - stretch-and-fold.

2:25 pm - stretch-and-fold.

3:15 pm - stretch-and-fold.

4:00 pm - 4:05 pm - folded shaped and put in lined and dusted (50/50 rice flour/bread flour) 9" i.d. banneton.

[ 4 hours bulk ferment]

1257 g final dough weight as it went into banneton.  Lost about 60 grams due to dough sticking to bowl, and sticking to hand when doing stretch-and-folds.

4:40 pm - started pre-heating the oven, 495* / 470 F.

4:49 pm - put banneton in fridge.  [ 49 minutes room temp proof]

5:30 pm - start bake.  [ 41 minutes proof in fridge.]  [ 90 minutes total proof time]

5:30 to 5:45 pm - bake covered, 15 minutes, at 475 / 450 F.

5:45 to 6:00 pm - bake covered, 15 minutes, at 455 / 430 F.

6:00 pm - Uncovered, good oven spring and separation at score lines.

6:00 to 6:10 pm - bake uncovered, 10 minutes, at 425 / 400 F.

6:10 to  6:20 pm - bake uncovered, 10 minutes, at 415 / 390 F.

* 1st number is oven thermostat setting, 2nd number is a cheap thermometer reading.

Total bake time: 50 minutes.

6:21 pm - internal temp reads 208.8 F on a probe thermometer.

--

You can tell the scoring wasn't consistent. I like the results of the deeper scores better.  Paper plate is 9" in diameter.  

I found a large plastic food bag, so I'm going to wait 2 hours for it to cool, put it in the bag to soften the crust, and (hopefully) wait until tomorrow noon to cut it open.

Top view:

45 degree view:

Side view:

Crumb:

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idaveindy

Jan. 16, 2021. This turned out to be a mini-miche.

The goals for this bake are to tweak the previous bake, #30, by increasing the percent of whole wheat, pre-soak the add-ins, and weigh some things so others can better replicate it if they want.  The poppy seeds and maybe the corn meal in the previous bake were not quite soft enough for my liking.

First mix. All mixing and folding-in was done with a silicone spatula/scraper.

  • 15 fl oz water, 443 grams. Water was weighed, and the volume computed.
  • 1.5 tsp poppy seeds.
  • 2 tbsp chia seeds. These tend to clump in water. I had to break them apart several times.
  • 2 tbsp ground flax.
  • 2 tbsp quick oats, not instant.
  • 2 tbsp corn meal, not flour, but fine grind.
  • 1 tbsp jaggery, a.k.a. brown sugar.
  • 1 tsp ground bread spice. A mixture of sesame, coriander, caraway, and fennel, that was first toasted and then ground.
  • 1 tsp raw (ie not toasted) whole caraway seed.
  • 1-1/8 tsp salt.

The above was left to soak about 10 to 15 minutes.

  • 2 cups, 339 grams, of Bob's Red Mill stone ground whole wheat. This was measured by a 1/2 cup measure and weighed. I used the "scoop and shake" method, so figure 170 grams per cup with this measuring method.
  • I let it soak a while. 5 to 10 minutes.
  • 2 tbsp fat-free powdered milk, the instant-dissolving kind. Mixed/folded the dough  some.
  • Heaping 1/8 tsp of instant dry yeast. Mixed/folded it in.
  • 1 tsp sourdough starter, 100% hyd, 2 days since fed, stored in fridge. Mixed/folded in.
  • At this point, the dough felt a bit airy or foamy, not dense, not watery. I don't know if this feeling is due to the add-ins trapping tiny bubbles of air, or if the WW flour did that.
  • Let it soak a while, maybe 5 minutes.

The following was added in 3 stages, 3 sets of (water, folded in, then flour, folded in):

  • 69 grams (weighed) water, which calculates to 1/4 cup + 2 tsp.
  • 1-1/4 cup King Arthur Bread flour, 200 gr, both measured (.5 cup, .5 cup, .25 cup) by scoop and shake, and then weighed.
  • These were folded in until well mixed.

Then, because I had forgotten:

  • 1 tbsp extra virgin olive oil, folded in until mixed.

I then put the dough mass on some wax paper, cleaned the bowl, put the dough back in the bowl to weigh.  1151 grams total dough weight. I then drizzled about 1/2 tsp of regular olive oil around the perimeter and rolled the dough around to oil the dough and the bowl to reduce sticking.

% WW = 339 / 539 = 62.9%.

Hydration, not counting add-ins (because I didn't weigh them) = 512 / 539 = 95%.

Finished mixing all of it at 11:53 AM.

1:03 pm - 1 set of stretch and folds.

2:00 pm - 1 set of stretch and folds.

3:13 pm - 1 set of stretch and folds.  The dough feels good. My gut feel is that this is going to be a good loaf.

4:45 pm - The dough seemed ready, so... folded, shaped, put it in a lined banneton dusted with 50/50 mix of rice flour and bread flour.  I used the 8" (I.D., 8.5" O.D.) banneton, but after I put it in, I started thinking I should have used the next bigger one. Put plastic wrap from the bulk ferment over the banneton, plus a rubber band.  Put it in oven at same warm temp. (Not sure what temp, but  I keep it consistently over the "E" on the oven thermometer.)

5:16 pm - Checked on it. It had grown a bit, so transfered it to the 9.15" (I.D., 9.7" O.D.) banneton. I had used an oversized liner, so it was easy. Put the banneton in a plastic grocery bag, and into the fridge. 

This size banneton means that the loaf will be baked on the lid portion (also 9" I.D.) of the Lodge combo cooker, with the deep part as the cover.

6:00 pm - Started to pre-heat oven, 490* / 465 F.

Inverted the dough over parchment paper, brushed off excess dusting flour, and scored a #.  I flubbed the transfer of the parchment and dough to the hot dutch oven lid. You can see some unevenness.

  • Bake started at 6:53 pm.
  • Baked 10 min at 475/450, covered.
  • Baked 10 min at 465/440, covered.
  • Baked 10 min at 455/430, covered.
  • Uncovered after 30 min., flat, but nice separation at the scores.
  • Baked 10 min at 425/400, uncovered.
  • Baked 10 min at 415/390, uncovered.
  • Total time: 50 min. Final inner temp 208.8 F.

--

* First number is thermostat setting, second number is a cheapy oven thermometer that I keep in it. They differ by 25 degrees F.

The white paper plate is 9" diameter.

Top view:

45 degree view:

Side view:

Crumb:

The crust looks thick, but it's soft and chewy, the way I like it.

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idaveindy

Jan. 14, 2021.

This started out as a bake of Steve Gamelin's 50% WW loaf, as shown here: https://www.youtube.com/watch?v=vcmS7uahscI

His formula is volumetric:

  1. 1.5 cups bread flour.
  2. 1.5 cups whole wheat flour.
  3. 1.5 tsp salt.
  4. 1/4 tsp instant dry yeast.
  5. 1 tbsp vegetable oil.
  6. 1 tbsp honey.
  7. 13 fluid ounces cool water.

I'm doing a little longer bulk ferment, so I used 1/8 tsp instant dry yeast. I also changed to 1-1/8 tsp salt, and used 14 fl oz water because of the add-ins.  The rest is SOTSOT.

My formula:

  1. 1.5 cups King Arthur bread flour.
  2. 1.5 cups Bob's Red Mill stone ground whole wheat flour.
  3. 2 tbsp corn meal.
  4. 2 tbsp quick oats.
  5. 2 tbsp fat-free powdered milk.
  6. 2 tbsp dry whole chia seed.
  7. 2 tbsp dry ground flaxseed.
  8. 1 tsp ground toasted bread spice: sesame, caraway, coriander, fennel. 
  9. 1-1/2 tsp poppy seeds.
  10. 1 tsp whole raw caraway seeds.
  11. 1-1/8 tsp salt.  (as opposed to 1-1/2 tsp.)
  12. 1/8 tsp instant dry yeast. (as opposed to 1/4 tsp.)
  13. 1 tsp sourdough starter, 100% hydration, 6 days since fed.
  14. 14 fl oz bottled spring water. (as opposed to 13 fl oz tap.)
  15. 1 tbsp E.V. olive oil.
  16. 1 tbsp jaggery, aka brown sugar, instead of honey.

Mixed at approximately 3:30 pm.  Will shape, proof and bake tomorrow AM.

--

I couldn't help myself, and did one set of four stretch-and-folds at 5:26 pm.  The dough seemed a little stiff, so I sprinkled on about 1/4 tsp of water.

Did another set of four stretch-and-folds at about 6:30p, and sprinkled on another 1/4 tsp of water.

Did another set of four stretch-and-folds at about 7:30p, and sprinkled on another 1/4 tsp of water.

--

I was up around 4:15 am, so I decided to check on the dough which had been fermenting at about 68 F room temp. It had at least doubled, and was bubbly on top.

So I folded, shaped, stitched the seam, and put it in a 8" inner-upper-diameter banneton, seam up, with a cloth liner that was dusted with 50/50 rice flour and KA bread flour. I put plastic wrap on top, held in place with a rubber band, put in a plastic grocery bag, and put in fridge, which is about 38.8 to 39.4 F.

Bulk ferment was 13 hours at about 69 F.

Final proof was 4.5 hours at 39 F.  The dough had risen noticeably in the fridge and was pressed up against the plastic wrap.

Pre-heated oven to 465 F.  Turned dough over on parchment and scored. It had a nice skin and it did not spread out much. But due to the uneven scores it spread in one direction more.  Loaded it into the deep part of a Lodge 3.2 qt combo cooker.

  • Bake started at 9:03 am
  • Baked 10 min at 450, covered.
  • Baked 10 min at 440, covered.
  • Baked 10 min at 430, covered.  
  • Uncovered after 30 min., good oven spring.
  • Baked 10 min at 400, uncovered.
  • Temp only 200 F after 40 min.
  • Baked 10 min at 390, uncovered.
  • Total time: 50 min. Final inner temp 205 F.

I forgot to weigh the final dough. But after cooling few hours, the baked loaf weighed 920 grams.

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idaveindy

Dec. 30, 2020.

Goal: to add soluble and insoluble fiber to white (refined) bread flour with guar gum, psyllium powder, chia seed and flaxseed.

--

A few days ago I did this by just throwing the ingredients together without measuring anything. I made a pita (flatbread) with it, and baked it in my toaster oven on a Lodge cast iron 9.25" serving griddle.

It came out surprisingly good.  So I decided to try again, measuring the ingredients this time so I can repeat it and share with others.

  • 100 grams Gold Medal Bread Flour.
  • 5 grams whole dry chia seed.
  • 5 grams ground flaxseed.
  • 1 gram pure psyllium powder. Purchased at an Indian grocery store, Patel Brothers.
  • 1 gram guar gum, "Pure Organic Ingredients" brand, purchased from Amazon.
  • 2 grams salt.
  • .5 gram instant dry yeast.
  • 10 grams cold starter, 100% hydration. Last fed evening of 12/26.
  • 61 grams bottled spring water. Maybe 1 gram more was added during kneading.

Make sure the guar gum and psyllium are well distributed/mixed with the flour prior to adding water, otherwise they will clump.

I forgot that I had used some fat-free milk powder and a dash of nutritional yeast in my previous attempt, and did not use them this time.

Started first ferment around 11:30 am.  Dough is a _little_ stiff.

Shaped into 8.5" diameter round flatbread, started final proof, around 1:00pm.  The dough had softened and loosened up noticeably, and was easy to shape.

--

Pre-heated toaster oven, with both upper and lower elements turned on, to 400 F indicated. I'm not sure what actual is. Held temp at 400 for 10 minutes to get cast iron griddle/plate up to temp.

At 2:00pm, after a 1 hour final proof, I docked the flat dough with a fork, so it wouldn't puff up, and loaded in the toaster oven,  with the side with holes facing up. Lowered thermostat to 350 F, and turned off upper element, leaving lower element enabled.

Baked 5 minutes, flipped the bread over, and baked 4 minutes more.

Internal temp was 206 F.

The first down side (the side without holes) resulted more crispy than I wanted, but the other side was perfect.  I will likely pre-heat to only 350 next time, and bake 4.5 minutes each side.

-- 

There is a mild off taste that I think is the psyllium. So I will eliminate it next time.

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idaveindy

Dec. 17, 2020.

Based on previous experiments, I've concluded that "blended" (in a Vitamix blender, as opposed to being milled into flour) wheat berries need to be combined with milled flour to make a decent loaf.

The wheat in this recipe is a combination of 200 grams Prairie Gold (hard white spring wheat)  whole berries soaked for 11 to 12 hours, 25 grams of fine grit semolina, and 22 grams of Gold Medal bread flour.  So the P.G. was 200 / 247 = 81% of the total "flour."

At first I ran the berries through a flimsy "Ambiano" (Aldi) brand food processor, but that had little to no effect on the berries.  Maybe soaking them longer, or in warm water would have made a difference.

The wheat berries were then blended in a Vitamix with enough water to make a slurry, not a "paste" as previously done.

I forgot to weigh the water.

After pouring and scraping the slurry out of the blender into a bowl, I added 30.5 grams of dry quick/minute oat flakes (not Old Fashioned, not instant), 31.5 grams of whole dry chia seeds, and then let it sit a while to hydrate.

Then I added 25 grams of fine grit semolina, and let it hydrate some more. It was "Deep" brand Pani-puri semolina flour (gritty, not true flour, but fine grit) UPC 0-11433-11281-9, from Patel Brothers (same package as this: https://www.walmart.com/ip/Deep-Semolina-Pani-Puri-2-Lb/388456304 )

Then I added 6.0 grams of salt, 22 grams of Gold Medal bread flour, 1/16 tsp instant dry yeast, and about 12 grams of sourdough starter at 100% hydration. Starter was made from GM bread flour.

Bulk fermented at about 71 F for 2 hours, including some stretch-and-folds, then shape and put in a banneton.

Proof was approximately 1.5 hours at 70/71 F.

Baked covered, 18 minutes at 430 F.  Uncovered, 20 minutes at 430 F.  Inside temp still not reached. Then uncovered, 9 minutes at 445 F. Inner temp 208.5 F.

The loaf feels heavy for the size, so it's likely to be gummy.

Yup, crumb is too moist and gummy.

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idaveindy

Nov. 29, 2020.

This is my third attempt at the "Adventure Bread" from the Josey Baker Bread book. But, this is my first attempt to make it exactly as written. Previously, I swapped out the psyllium husk for other binders, but I never matched the absorbancy of psyllium, so it was overly wet, and the oats totally dissolved.  (IE., I violated my own rule of not making substitutions until after you make something at least once, so that you know what it is supposed to look like. Once you know what it is supposed to look like, then have fun with it.)

A similar publicly available recipe is here: https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/

I got the psyllium husk powder at Patel Brothers (Indian) grocery store.

Both formulas said just "psyllium husk" and did not further specify "whole" versus "ground" (powder).  Whole husks can be had at Whole Foods.

Metamucil has other ingredients beside psyllium, so I would not recommend using it.

Pre-bake: 

After bake, top:

After bake, bottom:

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idaveindy

Nov. 27, 2020.

The goal of this bake is to use no pre-milled flour, just soaked whole berries that have been blended in a Vitamix blender.  Add-ins are then used to get the hydration right.

This time I weighed most things. I forgot to weigh the approximately 1 tbsp starter. Guessing it to be 19.5 grams.

I started with 225 g of whole berry hard white spring wheat, Prairie Gold, and soaked it in what looked like enough water for 17 hours. I exchanged the soak water during this period.

I weighed the berries and water at the end of the soak, and figured I put 284 grams of water and 225 grams of wheat in the blender.  

Part way through blending, it looked like it needed more water to fully blend, so I added 22 grams of water for a total of 306.

It blended into a paste. I gave it an extra 30 seconds at high speed to break up the small bits. The paste got a bit warm.

Upon scraping it out of the blender, I could see strands, so it developed gluten.

Weighed the bowl of paste, and figured I "lost" 25 grams of paste/dough that I could not scrape out of the blender container. I did not try to flush the residue out of the blender container using water, as that may have necessitated adding flour to the thinner paste.

Using a silicone scraper, folded in 35 grams of whole dry chia seed, 15 grams of dry uncooked old fashioned rolled oats and 15 grams of dry uncooked quick 1 minute oats (not instant).

Folded in 4.5 grams of salt.

Folded in 1/8 tsp instant dry yeast and 19.5 grams of cold starter, 100% hydration, made with Gold Medal Bread Flour, last refreshed yesterday afternoon.

The dough was a little rubbery and bouncy. Yup, there's gluten! Same behavior as yesterday's second bake, only a little more so -- so that one had gluten formed in the blender too, but I did not realize it.

After mixing in the add-ins, I realized that I didn't need to add any flour. Woo hoo!

At the 40 minute  mark, the rolled oats are still lumpy. So in the future, if I don't want oat lumps, I'll use just the quick oats, not the thicker un-cut old fashioned variety.

Baker's percentages:

  • 306 / 225 = 136% hydration, not counting add-ins.
  • 306 / 290 = 105.5% hydration including add-ins.
  • (19.5 / 2) / ( 225 + (19.5/2) ) = 4.1% prefermented flour.
  • 35 / 225 = 15.5% dry chia.
  • 30 / 225 = 13.3 %  dry rolled oats.

 Baked with lid on, at 425 F for 20 minutes. Then with lid off, at 425 F for 23 minutes. Internal temp 209.5 F.

 

 





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idaveindy

Nov. 25, 2020.

2nd bake of the day. Started the dough in the morning.  Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.

Soaked some whole berry hard white winter spring wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.

Added whole chia seed and old fashioned (ie, thick) rolled oats. Let it soak a while, then added some Deep brand semolina. Let it soak some more, then added more semolina. And 3/4 tsp salt.

Finally added some Gold Medal bread flour, a dollop of sourdough starter, and 1/4 tsp of instant dry yeast, all mixed/dissolved in spring water. Used a silicone scraper to fold it into the dough.

It seemed the right hydration, so let it bulk rise, doing at least 2 stretch and folds.

Went and did some other things, and it rose too much.

Did a final fold, a shape, put in banneton, put in fridge, and immediately pre-heated oven.

Baked in 3.2 qt  Lodge combo cooker. Lid on, 20 min at 425 F.  Lid off 25 min at 425 T.  Final internal temp 209.5 F.

Gonna wait until tomorrow AM to cut open. 







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