The Fresh Loaf

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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. 

 

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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 

ifs201's picture
ifs201

I was inspired by Janet Cook's gorgeous bake back in 2013 and decided to give it a go. I used my Farmer Ground Flour high-extraction bread flour. The hydration of this loaf is 80%. They smell absolutely amazing! I didn't pre-soak the poppy seeds so the dough felt pretty dry for 80% hydration and I might increase the water slightly next time. I think the crumb is decent for 100% T85. 

Final dough:

  • 228g 100% levain (3-stage build)
  • 763g T85
  • 588g water 
  • 21g poppy seeds
  • 9g lemon zest
  • 35g honey
  • 21g salt

ifs201's picture
ifs201

I made one HUGE loaf with sauteed shallots and cornmeal porridge (50g of cornmeal and 235g of liquid). Excluding the cornmeal porridge, this loaf was 76% hydration, but with the cornmeal it was an extremely wet dough and a bit tough to handle, but the coil folds and lamination added a lot of strength. The hydration definitely pushed my limits!

Final dough:

  • 280g of porridge (added during the mix)
  • 10g salt
  • 121g 100% starter
  • 285g T85
  • 22g rye
  • 138g KA bread flour
  • 324g water
  • Approximately 100g of shallots (half raw, half sauteed added during lamination) 

 

I had a rough time scoring today, but the bread tastes great and the crumb is extremely moist. I'll definitely be making this one again. I did a 4 hour bulk (4x coil folds and one lamination) followed by 10 hours in the fridge. 

 

ifs201's picture
ifs201

I had planned on making a yeast water bread with a YW I made using crab apples from my parents' yard. I ended up going away for the weekend, which meant my YW build of 100g YW and 160g bread flour got left on the counter for 26 hours. I didn't think I could use it to make bread at that point so I decided to make a hybrid babka recipe. I used 150g T85, 350g BF, 200g of my YW build, and about 40g of unfed sourdough starter along with 1/2 tsp of active yeast (also 95g sugar, 240g milk, and 2 eggs). I pretty much followed the usual recipe from SmittenKitchen otherwise. The recipe I used before my sourdough starter days uses 2 tsp of commercial yeast so this hybrid tried to reduce the commercial yeast by 75% and reduce the waste from my abandoned YW build.

I had no idea if it would work, but I think it looks good! Next time I want to try the full sourdough babka recipe from Artisan Bryan. For this bake I did an initial rise of 3 hours followed by shaping in the tin and an overnight rise in the fridge. I let the bread sit out at room temp before baking at 375 for about an hour. I put a simple syrup glaze on the top right out of the oven. 

 

 

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