thepocketcrumb's blog

New week, new loaf!

This one is a medley of 3 things:
- Buckwheat (Bobs Red Mill)
- Shio Kombu (thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces)
- Aonori (dried and powdered green seaweed)

A few things i did:
- Scalded the buckwheat flour, as I have read that this makes it easier to incorporate
- Added in the shio kombu and aonori before BF
- Did not add salt as the shio kombu is pretty salty. But wasn't sure if this was going to affect the taste of the loaf.

Other ingredients:
- 80% Bread flour
- 20% whole wheat
- 20% levain (1:2:2)
- 70% hydration
- 50g buckwheat, scalded with 130g water (did not include this in final weight tabulation)

Baked in dutch oven at 220C for 20mins (lid on), and another 10mins (lid off). These are smaller loaves as I'd split the dough into 2.

Didn't get much oven spring, but the crumb seems to be okay! Happy to have tried out buckwheat flour for the first time!

Trying to get into baking 2 times a week to get some practice in, hence this loaf!

Almost the same process as the first one, but with the following inclusions/ steps:

- 4% Miso
- Alot more furikake. Almost emptied the packet out
- Added these 2 ingredients at the final mix before bulk fermentation (as per benny's suggestion)

The crumb seems a little tighter compared to the first loaf, and not as open as benny's.

Some thoughts as to why:
- Am thinking it could be the whole wheat and miso...?
- Or perhaps my shaping needs some work? The dough after bulk fermentation was alot bubblier than the first loaf, so i was pretty afraid to degas it too much when shaping.


Either way, pretty happy with this bake! The quest for a more open crumb continues...

After coming across Benny's Red Miso and Furikake post, I knew I had to try it!

Still struggling with bakers percentages, so omitted the miso for this first try... Just in case things ended up too salty.

Some things that I did differently as well (Sorry Benny!):

- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF
- Followed the flour values from one of The Bread Code's recipes (this has worked very well for me!)
- Added in diastatic malt

Alas, without the lamination the furikake was not well distributed. Will definitely do the lamination next time!

Quick breakdown of method:
10% Furikake (I think i will definitely increase the amount next time!)
80% Bread Flour (Bob's Red Mill)
20% Whole Wheat Flour (Bob's Red Mill)
1% Salt (This is an approximate because furikake can be salty)
65% hydration
20% Levain

1 hr autolyse.

After autolyse — Added starter and salt.

4 sets of coil folds during bulk fermentation. Added in the furikake at the 2nd fold. Took 7 hrs for bulk fermentation!

Shaped dough. Tried to shape as tightly as possible.

Proofed in banneton (in a plastic bag) at ambient temperature for 2 hrs. Did 2 poke tests just to be very sure.

Cold ferment in fridge for 12 hrs.

Baked in dutch oven at 220C (Covered, 20mins) and then another 30mins uncovered.

Cooled overnight and passed to friends the next day! Managed to get a crumb shot before handing the loaf over.

Have always been curious about the widely-raved porridge loaf and decided to give it a try!

This version is a mix of The Bread Code's last sourdough recipe and The Perfect Loaf's take on tartine's porridge loaf, because:

1. I am terribly afraid of high hydration recipes. Have had past experiences where i have broken down in tears after trying to slap and fold/ handling an extremely wet dough.

2. The Bread Code's recipe has worked very well for me, and I thought it'd be good to see if some of the methodology could be applied to The Perfect Loaf's recipe!

I'm also still a novice at baker's percentages, but here's a breakdown of the entire process:

10% Rolled Oats (50g cooked with 100g water)
80% Bread Flour (Bob's Red Mill)
20% Whole Wheat Flour (Bob's Red Mill)
1% Salt (This is an approximate because the oats were cooked with a little salt!)
65% hydration

Instead of a levain, I used my starter directly.

1 hr autolyse — This is where I deviated from The Perfect Loaf's recipe and followed The Bread Code's. Was worried about adding the starter too early and starting fermentation prematurely. Did not add the full amount of water here as I had read that the oats would release quite a bit of water.

After autolyse — Added in the oats, along with the 1% salt. Dough felt a little dry so i added in a few drops of the remaining water just to make sure everything was incorporated.

5 sets of coil folds during bulk fermentation. Took 7 hrs for bulk fermentation!

Shaped dough. Tried to shape as tightly as possible. Forgot to top dough with rolled oats :/ Reminder to self to do this next time.

Proofed in banneton (in a plastic bag) at ambient temperature for 1 hr. Did 2 poke tests just to be very sure.

Cold ferment in fridge for 12 hrs.

Baked in dutch oven at 220C (Covered, 20mins) and then another 30mins uncovered.

Cooled loaf for 10 hrs before I couldn't wait anymore! Was very curious about the inside!