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Mebake

This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.


Recipe:


(BIGA):


65g Starter (85% Hydration)


50g "Sifted" white Whole wheat flour (25%)


50g Whole Barley Flour (25%)


50g Whole Spelt flour (25%)


50g All Purpose Flour (25%)


140g Water (70%)


After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.


(SOAKER):



10g Fine sea salt


50g "Sifted" white Whole wheat flour (25%)


50g Whole Barley Flour (25%)


50g Whole Spelt flour (25%)


50g All Purpose Flour (25%)


140g Water (70%)



After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store at room temperature for 24 hours. If more, store in refrigerator for upto 3 days.


(MIXING):


I cut both BIGA and SOAKER into pieces and joined them together in a large bowl. As the BIGA dough is acidified from the levain, it held shape properly. I added 5 gram salt, and gently kneaded for 10 minutes until smooth, rounded into a ball and left to ferment.


(FERMENTATION):


Gentel stretch and fold in the bowl every 1/2 hour for 2 hours, followed by stretch and fold on a floured bench after another 1/2 hour.


(PRE-SHAPING, and SHAPING):


GEntly Spread the dough into a square (do not deflate). Preshape into a batard, leave for 5 minutes, and shape into a batard, and placing the dough seam side up in a Proofing basket for 45 minutes. Pre-heat the oven for 35 minutes with a stone, and River pebbles in an iron sheet as a steaming source.


(BAKING):


After 45 min. Invert the Dough on a peel and transfer the dough into the Oven, and pour hot water on the pebbles to create steam (mind your oven glass), reduce temperature from 500F to 450F.


Remove sheet containg pebbles after 15min. and continue to bake for another 30 minutes until golden brown. Transfer to a cooling rack, and cut after 2 hours.


Taste: I liked the tangy sour flavor of wholegrains. It made an excellent toast, with sliced emmental cheese as a topping. I could have had a fluffier more open crumb by using 10g commercial yeast in the final dough , but opted not to.


Will I Duplicate it another time? I may, but then i would like to include commercial yeast to boost it, as the starter was sluggish and more acidic due to only 1 refreshment from the fridge.






Mebake

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Mebake

This is the high extraction miche i made from Peter Reinhart's Whole grain breads.






For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!


I havn't tasted it yet, but iam sure it should taste ok.


 

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Mebake

This is a batard i made last weekend:


Ingredients:

 - 400g freshly milled Hard White Wheat


 - 300g Water


 - 100g WholeWheat Sponge / levain / preferment (at 68% hydration)


 - 9g fine Sea Salt


-----------


800 g Final Dough at 73% Hydration


Process:


1 - Flour ,Water, and salt mixed to form a dough (SOAKER), and left 8 Hours at room temperature.


2 - Preferment / levain was prepared 2 days before. (BIGA) and stored in the refrigerator after fermenting at room temperature for 8 hours.


3 - Day of Bake, BIGA and SOAKER where cut into pieces and mixed without tearing the dough until it passes windowpane.


4- Stretch and fold gently into an envelope shape, round into a ball every 1 hour for 3 hours.


5 - Preshape, and Shape intoa Batard and place in a rice-floured couche for 45 min, preheat the oven.


6 - Poke test, Slash the loaf at an angle, load into the oven with a peel on parchment, and covered by a preheated pyrex bowl.


7 - After 15 Minutes, the bowl is removed, the stone replace by a colder one and shifted upwards to pervent burning the bottom of the loaf.


8 - After 30 minutes, switch off the oven and let the loaf in to dry out for 10 min.






Result: Chewy crumb, not dense, and very slightly moist and slightly sour.


Recommendation: Yes, But the preferment was over ripen when mixed, which is evident from the lazy yeast activity, hence: tight crumb. Next time, i'll mix it when it is just ripe.


Khalid

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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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