The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ifs201's blog

ifs201's picture
ifs201

This bread was a real experiment! I had some apples from the farmer's market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 different flours, oat porridge, sourdough levain, YW levain, raisins, hard cider, and grated apple. I kept the hydration at 55% because I was worried that the dough would turn to soup with all of the liquid from the oats and apple. The oats were not cooked, but were soaked overnight in the hard cider. The bread is about 40% whole grain. 

 

Add InsWeight of Add in
Grated Apple300g
honey30g
oats soaker (hard cider)240
Oats144
raisins150g
Total 
 Flour added to final dough
 906
  
  
T8522%
Spelt15%
Whole Wheat7%
Rye calc3%
Bread flour calc53%

 

3:00 PMMix final levain and pour cider over oats     
7:00 AMAutolyse (flour + water + apples) + take levain out of fridge     
8:00 AMMix dough (levain, autolyse, oats), rest, mix and add salt and honey - first 100 slap and fold and 75 during second mix     
8:45 AMLetter fold on counter     
 Laminate on counter (raisins)     
 Coil fold 4x     
2:00 PMPreshape, 30min, shape, 30min, into fridge     
3:00 PMInto Fridge     
10:00 PMBake 27min at 485 and 22min and 450
ifs201's picture
ifs201

I made babka a month or two ago using a combo of instant yeast, sourdough starter, and yeast water. This time around I decided to follow an actual recipe! This is 100% sourdough babka using the recipe for the dough from Artisan Bryan. I didn't use his fillings and instead did two babkas using a baklava-type filling (walnut, pistachio, almond and rose water) from Smitten Kitchen and one using a chocolate and nut filling. The Artisan Bryan recipe also calls for all bread flour, but I did 8% whole wheat and 15% spelt. The babka is definitely more flavorful than your average, but I am not sure how I feel about the tang. I might use YW next time. 

 

ifs201's picture
ifs201

I previously made the turmeric and leek loaf from Sarah Owens and it remains one of my tastiest loaves. I decided to make it again, but to follow my own process with the dough, to up the hydration to 80%, and to change the mix of flours. I hope it's as tasty as the first time! One of my loaves has a small tumor on the side because it was too big for my DO and it stuck to the side as I put it in - oops! 

 

T8540%
Spelt12%
Rye calc3%
Bread flour calc45%

 

6:00 AMfinal levain build  
8:30 AMAutolyse  
12:00 PMAdd levain to autolyse and mix thoroughly  
12:15 PMTrevor Wilson mixing method 5min, 15 wait, 5min (add SALT)  
12:45 PMCoil Fold  
1:15 PMOn Counter Lamination (add leeks)  
1:45 PMCoil fold 3x  
5:00 PMPre-shape, shape, 30 min on counter, fridge  
6:00 AMBake at 490 for 25 minutes and 460 for 25 minutes  

 

ifs201's picture
ifs201

I was thrilled with the wild rice cranberry & nut bread I made last weekend so I decided to make another fruit/nut loaf. I didn't add rice this time, but I upped the percentages of whole grain. I briefly thought about adding cooked spelt, but then I forgot. 

I did a 10% starter inoculation, but I split this between YW (50g flour and 50g YW left out for 20 hours) and 100g of sourdough starter. My YW had a great apple smell. I used 2% salt and the hydration was 84%. The higher percentage of whole grains made the dough pretty easy to work with even at 84% hydration. I also did a 3+ hour autolyse which is longer than I have done in my recent bakes. I added 150g toasted walnuts, 200g raisins/cranberries, and 40g honey. 

 

T8540%
Spelt10%
Rye calc5%
Bread flour calc45%

 

6:00 AMfinal levain build  
8:30 AMStart autolyse  
12:00 PMMix autolyse and levain build and YW build  
12:15 PMTrevor Wilson mixing method 5min, 15 wait, 5min (add SALT and honey)  
12:45 PMCoil Fold  
1:15 PMOn Counter Lamination (add nuts and dried fruit)  
1:45 PMCoil fold 3x  
5:00 PMPre-shape, shape, fridge  
7:00 AMBake at 490 for 25 minutes and 460 for 25 minutes  

ifs201's picture
ifs201

This was another loaf inspired by Sarah Owens, but again I swapped out the add-ins and the flours used. I like Danni's idea of using cranberries and nuts so I used those instead of the herbs suggested by Sarah Owens. Delicious loaf! 

T8520%158
Spelt10%75
Rye calc5%37
Bread flour calc65%478

4:00 AMAutolyse 
5:30 AMMix 4 min autolyse, levain 
5:50 AMMix 4 min add honey, salt, rice 
6:30 AMStart Coil Fold on counter 
7:00 AMLamination and add dried fruit and nuts 
 Coil fold 3x 30 min apart 
10:40 AMpre-shape & shape + 30 min on counter 
 Into fridge 
9:40 PMBake 25 min at 475 degree target and then 450 degrees. 

 

ifs201's picture
ifs201

 

This was my take on the roasted butternut squash sourdough by Sarah Owens, but I decided to sub out the flours and make a savory version by replacing cherries with sunflower and pumpkin seeds. The hydration was only 55% before the squash and this was definitely the most disappointing crumb I have had in the last few months, but I hope it makes a decent sandwich bread. Maybe I should have developed the dough more in the mixing stage? 

 

T8525%223
Spelt15%126
Rye calc5%42
Bread flour calc55%

450

 

4:00 AMAutolyse leaving some flour out 
5:30 AMMix 4 min autolyse, levain, extra flour left out, and squash puree 
5:50 AMMix 4 min add honey, salt 
6:30 AMStart Coil Fold on counter 
7:00 AMLamination and add seeds (pumpkin and sunflower) 
 Coil fold 3x 30 min apart 
10:40 AMpre-shape & shape + 30 min on counter 
 Into fridge 
8:40 PMBake 25 min at 475 degree target and then 450 degrees. 
   
ifs201's picture
ifs201

I received requests for onion sourdough, so I decided to try a cornmeal porridge + onion loaf (similar to the porridge and shallot I made before, but different flours). I made two 900g loaves. The hydration including the porridge was very high, which made shaping difficult. I scored the loaves, but they ended up splitting open wherever they pleased! Yikes! 

  • 12% starter inoculation
  • 73% hydration (excluding porridge) 
  • 2.2% salt
  • 3 caramelized onions + one head roasted garlic
  • I should have weighed the porridge, but it was 75g cornmeal cooked with 2.5 cups of liquid (milk and water) 

 

T8548%
Spelt12%
Rye calc5%
Bread flour calc35%

 

 

Day 18:00 AMLevain Build & make porridge 
 11:30 AMAutolyse 
 1:30 PM4 min mix of levain and autolyse 
  rest 15 minutes 
 1:45 PMMix in salt and then 4 min mix of porridge 
 2:15 PMCoil fold on misted counter 
 2:55 PMLamination on misted counter and add onions 
 3:25 and 4pm coil folds2x coil folds 
 6:40pm into fridgepre-shape, 30 min wait, shape & fridge overnight 
Day 26:10 AMBake 

ifs201's picture
ifs201

I made two 800g loaves with 10% starter inoculation and 78% hydration (excluding the carrots), and 2.2% salt. I used a mix of grains. I have never used 10% rye before and this is my first time using spelt. I mixed in 100g of shredded carrot, 1 tbsp cumin, 1 tbsp coriander, and 1 tbsp caraway seed (all toasted and ground except for the caraway which I left whole). I replaced most of the water with carrot juice which I made by blending 5 carrots and 250g of water together. I made some really ugly loaves this morning so here's to hoping they taste better than they look! 

 

whole wheat20%
Spelt13%
Rye 10%
Bread flour 57%

 

Day 18:00 AMLevain Build & make porridge 
 11:30 AMAutolyse 
 1:30 PM4 min mix of levain and autolyse 
  rest 15 minutes 
 1:45 PMMix in salt and then 4 min mix with shredded carrot 
 2:15 PMCoil fold on misted counter 
 2:55 PMLamination on misted counter (add spices now) 
 3:25 and 4pm coil folds2x coil folds 
 6:40pm into fridgeshape & fridge overnight 
Day 27:15 AMBake 

 

ifs201's picture
ifs201

Definitely not my most attractive bread! This bread was 85% hydration, with 35% T85, 10% rye (never done this before), and 55% bread flour. I added 150g of toasted chopped walnuts which was a lot for my 750g of dough to handle. I did a 12% starter inoculation, but also added 50g of yeast water to the dough. I'm not sure if adding the yeast water really made a difference or not. 

I see that the loaf split a bit on the side which I haven't had happen before. I don't know if this is because of a proofing issue or because the dough wasn't shaped/sealed tightly enough. This was my first time making a batard shaped loaf. 

 

Day 19:00 AMMix levain and let sit for 6-8 hours 
 3:40 PMAutolyse 
 4:40 PM4 min mix of levain and autolyse 
  rest 15 minutes 
 4:55 PMMix in salt and then 4 min mix 
 5:25 PMCoil fold on misted counter 
  Lamination on misted counter 
  Do first set of 3 coil folds in Pyrex 
 9:05 PMPre-Shape loosely 
 9:15 PMshape & leave on counter for 15 min 
 9:30 PMInto fridge 
Day 28:30 AMSit on counter for 50 min while preheating 

ifs201's picture
ifs201

After a not so successful chocolate loaf, I tried to copy the Full Proof baking recipe, but added chestnuts, doubled the chocolate chips, and replaced 30g of water with yeast water. I went the easy route and did just one dough, and not dough A&B as the recipe suggests.  

This loaf was 78% hydration, 90% bread flour, and 10% fresh ground wheat. 

 

Day 19:00 AMMix levain and let sit for 6-8 hours 
 3:40 PMAutolyse 1 hour  
 4:40 PMMix 4 min autolyse, levain, syrup 
 4:55 PMMix 4 min adding salt 
 5:25 PMStart Coil Fold on counter 
 5:55 PMLamination on counter adding chocolate and nuts 
  Coil fold 3x 30 min apart 
 9:05 PMPre-Shape loosely 
 9:15 PMshape & leave on counter for 15 min 
 9:30 PMInto fridge 
Day 28:30 AMSit on counter for 50 min while preheating 

Pages

Subscribe to RSS - ifs201's blog