The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Mebake

This is the usual Hamelman's Wholewheat Multigrain, only i baked twice the recipe yield, and kept the hydration untouched.





Khalid

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Mebake

This is yesterday's bake: Hamelman's Pain Au levain With Wholewheat. I adhered to the recipe, save for the levain which was pre-maturely mixed, Ripe but not sufficiently so. This lead to extended final fermentation. Dough was mixed at 7:00 p.m. and the dough was in the oven at 2:00 a.m!! I feel you, Tim (breadbakingbassplayer). i've also increased the hydration to 75% from 68%.


The flavor is nothing much to talk about, just an ordinary pain au levain, with a wholewheat twist to it, certainly not worth all the time spent in preparation and baking.


I stretched and folded in the bowl (a la Shiao-Ping) in hope of obtaining the open crumb i desire in this type of bread, but this dough was dertermined to defeat me all the way to the end.


I wonder whether (20% baker's)Wholewheat addition to the diet of a Rye-bread flour - fed starter and levain, caused a stagnation in the fermentation speed of the dough! Any ideas?


The Wholewheat is from freshly milled Pakistani (Chapati Type) flour. Rye was doverfarm's and rest is a mixture of bread flour, and AP.


One final thing, though, this is the recipe for two large Loaves. I decided to bake one boule out of it, so the resultant weight of the dough was 1.8 Kg, Technically a Miche.




Khalid


 

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Mebake

This is yesterday's bake, a sourdough rye from Hamelman's "bread". I used dover farm organic whole rye flour, and sifted it to obtain something near to medium rye flour called for in the recipe. I followed Hamelman's instructions to the word, including the addition of yeast to the final dough. i have baked higher ryes before, so i was pretty comfortable with handeling the dough. This recipe is very easy to understand and bake, as opposed to other higher percentage ryes in hamelman's book. I used 12.9% protein strong bread flour from waitrose.


The sourdough levain was ripe in 8 hours at 26c. I chose to proof the dough seam side down in a brotform, and used a bamboo skewer to pinch holes in the batard.


This is by far the best rye i've baked. I'am now encouraged to bake this recipe again!


 




khalid

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Mebake

I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique:


 


Khalid 

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Mebake

This wasn't my first Pain Au levain, but surely the best of the bunch. I have baked Vermont Sourdough with increased wholewheat, and Pain Au levain with Mixed Sourdough starters...Those were not successful as i was struggling with ways to please my starter.. But i loved this one! No wonder why so many TFL members bake it frequently.


I increased hydration to 75%. I did not retard the dough, it has a lovely faint sourness. I forgot to autolyze too. I stratched and Folded in the bowl 5 times during bulk fermentation (2.5 hours). Final fermentation was almost 4 hours! This is what happens when your flour is not malted from factory.


The Doughs spread flat in the oven.. but with the help of a 500F stone and plenty of steam, they balooned and came to life..


This is by far the best sourdough i have ever had to date. Crackly crust, soft chewy crumb, and an intoxicating aroma..!!





Khalid

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Mebake

I purchased some Pakistani Wheat (for Atta) , and i wanted to see how it fairs in Peter Reinhart's Wholegrain Recipes. I'am not sure of the protein content of This wheat, but i read that Atta flour is between 11.5% to 13% Protein. I milled the berries, and found them to be medium hard. The resultant flour made a coherent smooth dough, and delayed fermentation helped strengthen the dough even more.


Adding Milk, Butter and Honey, helped soften the dough further, and the result was a pliable soft dough that passed windowpane test.


PR's Recipe for this sandwich bread is a real winner, as this 100% wholewheat is transformed into a very fluffy and light loaf which was a true treat, especially when toasted!


I shaped my dough into a tight sandwich load in the manner that Txfarmer does hers as i wanted that shredable texture. My shaping needs improvement.


The flavor was Superb!




 

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Mebake

That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here about her great croissants adapted from Steve's Great website: Breadcetera, and i had to try my luck at croissants.


 This time, i have managed to retain the butter in the layers in the oven, and not ending up with a puddle of molten butter. The Dough lamination went on smoothly, But I had to let the dough chill in the freezer for 25 minutes per session instead of the fridge, due to my warm kitchen.


Chilling my dough in the freezer lead to a prolonged final proof (3 hours), which were not enough. I was too scared to allow the dough ferment in my warmer kitchen, as the butter may melt.


Finally, i actually had Croissants, with Butter in them, and a lovely flaky texture, though not as airy as Akiko Croissants, But Considerably light.



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Mebake

I promised my self to give Karin's Spelt Walnut Bread a Try, recipe here, and i finally did yesterday, and i was very satisfied.


i milled My German organic Spelt berries, so iam sure this added extra flavor. As butter milk is hard to come by in Dubai, i replaced Buttermilk in the soaker with yogurt. Next day, the dough come together nicely, was soft extensible and lively. Having learned from other TFL members that Spelt's Gluten is fragile, i mixed briefly, only up to the point where the surface of the dough is smooth and tight.


The Whole spelt also ferments 40% faster than regular whole wheat, so i had to keep an eagle's eye on it. It recieved 40 minutes bulk fermentation, and 35 minutes Final proofing.


It did not spring noticeably in the oven, but slashes opened up quite well. It was in the oven for 15 minutes with steam, and 35 minutes without at 350F.


When i cut into it this morning, it was very soft and aromatic. There was a sweet spicy aroma filling the house even afetr 12 hours of switching the oven off.


I tasted it.. and Boy was i impressed. This is one of thise breads that tastes, looks, and smells heavenly. I thank Karin so much for her recipe, and for her well balanced use of Spices..!


Now, Spelt will never sleep comfortably in my Fridge..






Khalid

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Mebake

This is My First Ciabatta Ever. The Preferment was not fermented thoroughly, which had some impact on the final color of the bread. The flavor is close to Hamelman's Baguette with poolish, very nutty, creamy! It is a hassle to go through, for the first time. Its a good change from wholegrain breads.





 


 


 

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Mebake

This is a Whole Wheat Barley Bread I baked yesterday. The recipe was made to include my barley flour.



Procedure:


Day 1:


Mix the Soaker contents in a Bowl until you form a ball. Put the dough in a an oiled container and leave at room temp. for 24 hours.


Mix the Biga contents in a Bowl until you form a ball. Put the dough in a a large oiled container and into a fridge for 24 hours.


Day 2:


Take the BIGA out to warm 2 hours prior to final mixing. Chop the Biga and Soaker into pieces and combine them. Distribute salt and yeast on top, and start mixing, resting 5 minutes after every knead. The Dough is wet, so you'll have to knead with wet hands. Form a Tight ball, and put the dough in a large bowl for 45 minutes fermentation.


Scrape the dough out, and divide it into two, three or four pieces. Preshape, rest for 5 minutes and then shape. Lay loaves in a floured basket for 45 minutes. Preheat Oven with two racks, and a steaming device to 470 F.


Cover the Oven glass, Load the doughs into the oven, and pour a cup of boiling water into a steaming device. seal the vent. 15 minutes later, remove the steaming devise and unseal the vent, and bake for 20 more minutes at 390F.


Cool on Rack for 2 hours befor slicing.




The flavor of this Bread is Nutty Wholesome, with a hint of barly sweetness in it. I think some honey would have enhanced the flavor more. i'll tweak this recipe in the future, God willing.


 

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