The Fresh Loaf

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Mebake

I baked this boule last week end.


As always, i have learned few thing from this bake:


1 - Never Underestimate the significance of Weighing Salt.


2 - Handling Fermented dough as if a new born baby, during inverting onto the baking stone / surface


3- For my gas oven: always switch the top elements on after 10 minutes of covered baking, as the bottom gets charred way before the top is browned.


4 - Always give the natural yeats time to do their work, hasting them with commercial yeast will reduce flavor.


5 - Never forget to place a parchment, i had a near escape due to the proper gluten development.


Other than that, the loaf tasted good, soft and airy. It was 50% Whote bread flour, and 50% Hard White mixed with Red Winter. Overall hydration was 70%.





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Mebake

Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.


Ingredients:


200g Whole Rye Flour


600g Whole Wheat Flour (Half of which is bread flour)


200g White Bread Flour


200g All Purp


2 tablespoons fine Sea salt


2 Tablespoons Thym


100g starter (85% hydr) 


1/2 teaspoon inst. yeast (in the final dough)


All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.


However, baking was done under a new cover this time, a Poultry roaster, large enough to accomodate this large oblong shaped banetton dough.


 





Bottom line, i learned that Baking a successful WHolewheat Loaf has all to do with :


Proper Soaking, Proper Mixing, Proper Fermentation, skillful shaping, and tried Oven baking.


Practice is the keyword here, no magic.


Khalid

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Mebake

This is the first time I ever use Bread flour, i'll admit. Organic dover farm's Wtrong whole meal flour (Made of Red Hard Spring Wheat) With 12.6% Protein.





 


Ingredients:


SOAKER:


 - 560g Whole Meal Bread Flour


 - 420g Water


 - 18g fine Sea salt


BIGA / PREFERMENT:


 - 240g Strong White bread flour


 - 180g Water


 - 5g Instant dry yeast


Soaker was autolized for 24hrs, but i couldn't bake, so into the fridge it went for another 24 hrs.


Biga Was fermented in the fridge for 48 hours.


 Both where out 2 hours to dechill, cut into pieces, mixed, and kneaded (french kneading) until dough is silk smooth. Then fermented for 2 hours , with stretch and fold in the bowl each 1/2 hour (4 times). the dough was then preshaped, and then shaped into a boule and into a banetton for 45 minutes (should have been 1 hour at least, especially with only 5g yeast to start with).


Any way, i devised this covered baking yesterday. A pirex deep dish covered with an inverted stanless steel cookware. when the dough was ready i inverted the banetton and let the dough fall into the hot pirex with parchment, covered it , and into the oven for 30 min. Last 15 minutes where without cover to evenly brown.


 


Khalid


 


 

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Mebake

Great thing about baking is that you learn something new with every bake.


This was a 100% Wholewheat boule milled from Red hard spring (I think) Wheat. The wheat was milled too fast too fine, and i found the hard way, that finest stone milling causes starch damage. The results were as this:


This is the Wheat i milled (Hard Red Winter?).Very hard, like durum. I suspect that this wheat is a damaged crop. Frost maybe?



This is the pathetic Boule i spent 2 days preparing (No rise whatsoever), and baked under stainless steel bowl on a stone:



 The so called crumb:



 On another account, i have baked a successful (40% White WW, 30% Spelt, 30% AP)


(The Dough stuck a bit to the brotform because i pressed it in when i first put it):



After scoring:



Baked under a stainless steel Bowl on a stone for 15 min. uncovered for 25 min:



The crumb:




All I can say, it tasted Wonderfull, with soft creamy yet chewy crumb. I made a biga and a soaker for this. Then 24 hrs later, i combined both and did the (slap and fold french folding technique..hehe),followed by the fold in the bowl method i learned here. The overall dough hydration was 73%, and after the folding it was silky and smooth, with good gluten body.

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Mebake

A Loaf of 100%Rye sourdough in a pan.


lovely!







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Mebake

This is getting really exciting, beside being a daily food!


I baked this on friday. I stayed upto midnight to get it out of the oven because i don't have a space in my refrigerator for a proved dough.


It is basically a 75% hydration dough with 40% all purpose, 15% Rye, 45%  frshly milled whole hard wheat. The batard was baked under an aluminium foil pan for 25 minutes, and without for 30 minutes, oven door left open at the end of the bake for more crust.


David (dmsnyder), i love your idea (or was it?) of using an aluminum foil pan to trap steam. It worked!


Here the loaves proofing en couche:








 


 

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Mebake

Yesterday was a milestone in my Bread Baking quest. The seemingly defiant Wholewheat has been brought to its Knees, Well at least to me.


This was a 100% Whole Wheat Sourdough Boule i Baked yesterday. Constituted of 100% White Whole Wheat flour i milled, and baked under stainless steel bowl on a stone. It is very mildly sour, and very tender and creamy/ nutty somewhat moist crumb.


Credit and props go to:  thefreshloaf.com, and its members: David (dmsnyder), and ShiaoPing (ShiaoPing), for enlightening me on the stretch and fold method.


 


 


 


 


 


 


 


 


 


   


 Scoring did deflate part of the dough, as evident from the second slice.


Mebake


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 

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Mebake

Yesterday I baked this Boule... With 33% Rye this time. Success!


I have had the best oven spring because of using an improvised cloche. A ceramic clay oven pot i bought off a store, and replaced the cover (which was vented) with a stanless steel bowl on top, and preheated both to 250 C.


Now i know how baking accomplishment feels.


Hats off to Susan't magic bowl idea, and Eric..at that.


              




 

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Mebake

A failed endeavour this time, when i hoplessly tried to braid a wholewheat challah as per Peter Reinhart's Wholegrain book, and ended up fusing the braids into a lump of dough and making a boule instead! I may have to reduce the hydration in the challah next time, and the braids may well hold shape.


Anyway, into the Boules i ventured, and this is how i made it:


(All directions are in accordance with P.R Wholgrain breads)


1- Day (1):


- Warm water 1.25 cups + Yeast 1 tsp (not recom. by P.R)+ fine wholegrain flour 3.1 cups


- Mixed by hand, Autolyzed for 10 min, shaped into a ball and set into an oiled bowl, covered with plas. wrap.(BIGA)


- Same ingredients as above but with salt (1 tablespoon) instead of yeast. (SOAKER), shaped and covered with a plastic wrap.


- First (BIGA) goes to fridge or a really cool place, for at least 4 hours and maximum 3 days.


- Second (SOAKER) goes anywhere you want except v. cold or v. warm. for 24 hrs. More than that it has to go to fridge.


 


2- Day(2):


- First Dough (BIGA) is to be removed from the fridge 2 hrs prior to mixing into dough 2.


- After 2 hrs, cut BIGA, and cut SOAKER into small pieces flouring them as you do so that they won't stick to each other. Mix pieces into a large bowl interchangeably, then add honey (2 tbl)/ Butter/ oil whatever you may savour, and mix vigorously.


- allow the final dough to rest for 1/2 hour.


- Cover with a plastic bag, and allow to ferment until 1 1/2 - double.


-after 45 min or so, scrap the dough into a floured/ oiled/ watered space, and shape into a boule, degazzing as little as possible.


- put the boule into a basket mold/ banetton/ brotform/ to hold shape while fermenting the final time. Meanwhile preheat your oven.


- When boule has risen in 20 minutes to 1.5 its size, put it in the oven on a stone/ cookie tray.. and pur hot water into a hot skillet to generate steam.


- and you all know the rest.. 


I swear, the taste of this bread is far far superior than the storebought... no comparison, i could it this all day!!


Boule 1 (well a hybrid batard/boule) Just out of the oven:


Boule 2: baked in a thick iron skillet:




and ofcourse, the crumb of boule 1


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Mebake

I came back from vacation!


I made this Barley batard (1/3 barley , 2/3 Whole Wheat), hearth bread.


Al though i used volume measurements, it turned our more or less sufficient. here it goes:


1 cup naked barley flour (1/3)


2 Cups Whole Wheat flour (2/3)


1 table spoon salt


1/4 teaspoon yeast


1.85 Cup of water, so roughly the final dough is 62% hydration (i could not elevate the hydration further because of the barley flour which kind of hinders the shaping process).


I used peter reinhart's method of delayed fermentation: i.e. split the doughs of each flower into halves, one contains yeast and goes to the fridge for 24hrs, while the other contains salt and remains outside in a warm place for 24hrs.


24hrs later, i combine the Biga (yeasted one) with the soaker (salted one), and make the bulk dough , and leave it to ferment for 1.5 hours until roughly 1.5 X the size.


Then, i scrape the fermented dough into a workspace WITHOUT de-flating it, and formed a Batard. At this point i heated the oven to 500 F, or 260 C while the bartard is left to ferment the final fermentation.


Half an hour later I used lava rocks in a Teflon cake mold and pured hot water to creat steam, and put the batard onto a parchment paper, and into the oven. the batard streched sideways, but oven rise compensated!


50 minutes later : VOILA!        VERY TASTEY


The loaf



Crumb



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