The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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joc1954

In last months I was experimenting quite a lot with fermentation process. This bread is the result of latest experiment where I am testing the procedure how to get really well open crumb. Basically this is the amended Tartine country loaf recipe which starts with the true autolyse (just flour+water) for several hours, continues with adding starter, one hour resting period, adding salt plus additional water (double hydration), followed by at least 6-8 stretch & folds at about 30 minutes intervals during the bulk fermentation. At the end of bulk fermentation the dough is chilled in the fridge for 6-8 hours, then shaped cold and final proof is done on the bench. The starting baking temperature is about 260-270 going down to normal temperatures after first 8-10 minutes.

The overall hydration in this particular case was about 85% and the white flour protein content was above 13%. The dough was hand mixed. I had similar results with flours with substantially lower protein content - only 9.3%.

The outlook of this bread is similar to famous "crystal bread" although this bread is not made according to that recipe and the hydration is much lower.

Happy baking!

Joze

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joc1954

This is a 50% whole-grain spelt bread, the rest of flour is T500 (strong white flour).

The dough was hand mixed with 4 hour long autolyse, then starter was mixed in and the gluten was developed with scoop & stretch method. Salt added after about 30 minutes and a bit of additional  scoop & stretch for about two minutes and then stretch & folds every 45 minutes for first 3 hours of BF.

 

About 73% overall hydration,  30 hour long cold retardation at about 10 degrees Celsius, then direct bake in iron-cast skillet starting at 240 dC for 10 minutes, 220 dC for 20 minutes and continuing uncovered for 10 minutes at 220 dC.

 

 

I am very pleased with the texture of this loaf.   

 

Happy baking, Joze

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joc1954

This is an improved version of my gluten free 100% buckwheat bread leavened with yeast water. The recipe was tested many times from different enthusiasts and always gave a very good result. It might happen that you will not get so open crumb in first attempt, but the bread will still be tasty and soft like a cake as it contains no gluten. 

You can use any active yeast water.

PROCEDURE:

1.) Prepare the leaven - The leaven is built in two stages. Start with 50% of flour and 50% of yeast water – so with 100g of flour and 150g of yeast water. When doubles add the rest of flour and yeast water and wait until doubles again. You can use any active yeast water.

2.) Add the water from the main dough part to the leaven and psyllium and let ferment from 30 - 60 minutes. Then add the buckwheat flour and salt and mix well for at least few minutes on a low speed or mix with hand. Now you can add seeds, walnuts, …

3.) Leave the dough to rest for about 30 minutes and mix with hand for about a minute. Repeat this step again after resting of 30 minutes.

4.) Form a loaf and put it into the proofing basket and let it rise until it almost doubles what might take about 3-5 hours.

5.) Bake in preheated oven at 240 dC covered or with a lot of steam for 10 minutes, then reduce the temperature to 220 dC and bake it for 40 minutes. After that uncover it and bake for next 10 to max 20 minutes. For this last part you may reduce the temperature if the loaf is already well brown.

 

Happy baking,

Joze

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joc1954

This is a very tasty bread with 30% of barley flour, 30% of rye flour and 40% strong bread flour.

Procedure:

1.) Prepare 20% of leaven at 100% hydration (could be with white flour or rye flour)

2.) Mix all ingredients flour+water+leaven +2% of salt  (no autolyse) and develop the gluten right away after you mix on low speed for about 3 minutes.

3.) Do series of S&F in 30-45 minutes intervals.

4.) The bread on the picture was cold retarded for 20 hours.

Bake as you normally bake your breads, nothibg special required.

 

 

Happy baking,

Joze

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joc1954

I baked this bread for my daughter. She is suffering from gluten intolerance problems.

The mix of GF flours is like this:

 

 Gramsbaker's %
millet 10015%
teff10015%
corn20029%
quinoa507%
Schaer mixB20029%
flax flour304%
 680 


I added 5% of psyllium and 2% of salt. The 200 grams of seeds (sesame, flax, sunflower and pumpkin) were soaked for several hours in hot water (100% hydration).

     

 

Procedure: 

1.) Use yeast water to make a 2 stage leaven from the mixture of flours. To speed up the process add 1 tablespoon of molasses.  Start with 50g of YW and 50g of flour mixture and when doubles add again 50g of YW and flour mixture. Alternate option is to z+use active dry yeast. 

2.) Soak the seeds in hot water few hours ahead of mixing time.

2.) Use about 200g of water and heat it to boiling and scald the flour mixture (all flours except flax and Schaer mixB).

3.) Add about 250g of water to the leaven and psyllium and let it rest for about 30 minutes.

5.) Mix all ingredients together - all scalded flour which has already cooled down and the rest of the flours, soaked seeds and leaven with added psyllium and add 2% of salt.

6.) Mix this in a mixer for about 8-10 minutes on a slow speed. Add water as needed to get not so stiff dough - the hydration without soaker should be about 80% or more.

7.) Transfer this into proofing bowl and let it rise at least 50%, but you can leave to almost double.

8.) Shape the boule and put it in proofing basket and wait until raises about 70% and then bake it.

9.) Bake it like any gluten bread with steam for about 45-50 minutes at same temperatures. The finished loaf might have tendency to collapse a bit. You should do a bit of scoring.

 

 

Happy baking,

Joze

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joc1954

This bread contains 20% of buckwheat flour and 80% of strong bread flour (in my case it was Italian Costa d'Amalfi).

 

Hydration about 75% and cold retarded.

The procedure is as follows: slightly roast the buckwheat flour in a pan until starts smelling and then scald it with all water from the recipe, wait until it cools down and then add bread flour, salt and starter and mix by hand until all ingredients are well incorporated. After 30 minutes rest period use scoop & stretch method or French slaps and develop gluten and then perform stretch & folds every hour until you are through bulk fermentation. I shape it using stitching method and the cold retard and bake it as you bake any other sourdough bread.

You can add walnuts or pecans, what gives this  bread even more taste.

Happy baking!

Joze 

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joc1954

This is 100% spelt bread - 10% whole-grain spelt flour home milled, 90% white spelt flour, 70% hydration, 10% inoculation.

I tested a new approach in making this bread - no autolize, no "fermentolize", just mixing all ingredients including salt at slow speed and after 3 minutes at higher speed for gluten development until the dough didn't stick any more to the walls of the bowl of my Kitchen Aid mixer - about 2-3 minutes more.

4 stretch and folds, preshape, shaping using stitching method and our on counter before short cold retard as we needed the bread for breakfast. Baked in iron-cast skillet the standard way 30 minutes covered.

Due to extensible gluten property of spelt gluten I decided to completely skip autolyse or fermentolyse and just mix the dough and develop gluten right away. I think this approach paid off as the crumb is very nicely evenly opened.

Happy baking,

Joze

 

     

 

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joc1954

 I used recipe for Challah from Hamelman's book "Bread" for preparing the dough. The only difference was that I used milk instead of water. The dough is on stiiff side so it is relatively easy to work with it.

I did 5 strand braid for the bottom, the middle one was 4 strand and the top one 3 strand. The weight of the dough for one strand in the bottom braid was 130g, middle none 115g and top one 100g. The decorations were made from dough for pasta without egg (flour 150g, oil - 2 tablespoon, water - enough to get smooth but very stiff dough, 3g salt - 2%). For the final I used egg wash but this was done somewhere in the middle of the bake when the dough already stopped raising.

Actually this was my second braided bread in my life and I am really happy that I god a gold award for it on sa state level assessment of braided breads.

Happy baking!

Joze

 

      

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joc1954

Another version of decorative bread scoring with zebra pattern, this time on a 100% semola rimacinata loaf with 70% hydration and 15% inoculation, cold retarded for about 10 hours only.

My oldest grandson is a big fan of "Pane di Altamura", so I like to bake the bread from semola rimacinata to make him happy. Actually I got only semola flour so I used my home mill to re-mill it twice and get rimacinata flour.

The crumb was extremely soft and puffy.

Happy baking!
Joze

 

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joc1954

This bread was inspired by some post on Facebook some time ago. Since the "Eclipse Challenge" I never used the charcoal colour in the bread and therefore I thought that it's time to practice a bit with decorative scoring.

The recipe for the bread is simple - strong bread flour, about 63% hydration and 20% inoculation, bulk ferment for about 3 hours and cold final proofing in the fridge for 24 hours. The white dusting was done with bread flour and scored with a razor, baked in iron cast skillet.

Although the crumb might look unpleasant to somebody there is no change in taste and if one would eat this bread in the darkness he would never notice any difference. Actually the crumb is very lacy, puffy and soft for such low hydration.

  

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