The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mebake's blog

  • Pin It
Mebake's picture
Mebake

This is my second try at baguettes, my first was unworthy of a blog, it was overmixed, shaping was lousy, and crust and color were lacking. Now that iam getting the hang of it, i really love Poolish baguettes. The nutty fragrance of a poolish is indeed intoxicating.

I adhered to Hamelman's book instructions, including very moderate mixing times,  but my final proofing was 50 minutes instead of 1-1.5 hours (my kitchen was warm). I did bake boldly, and the baguettes came out crusty and cracked loudly out of the oven, but i admit.. i have left the baguettes for longer than called for 35 minutes without steam, and vented steam from the oven throughout the bake, which caused the crust to thicken, and the baguettes  crust to be extra thick and crumb to be drier than desired. This, however, was a good bake, a far cry from my first baguettes.

EDIT: I did infact stray from hamlman's folding regime. I folded once after 1 hour but found the dough truely undeveloped as the mixing was very brief. I folded the dough again after 20 minutes and then after 10 final minutes.

 

Khalid

Mebake's picture
Mebake

I Have blogged about my first 66% Sourdough Rye before Here, but this time, its more like what it should be: close textured, more sour, More Rye-ish. This time i used Medium Rye (I mixed sifted Rye Flour with Whole Rye Flour in 50/50 ratio).

The fermentation happens faster when whole rye is added, and my bulk fermentation was 45 minutes only. As expected, the dough never came together as it would with lower Rye breads, but the falvor of sour rye was very pronounced.

I guess that this is how Hamelman's 66% sourdough Rye may really look like.

Khalid

Mebake's picture
Mebake

Sometimes, one needs to bake bread without having to plan ahead. This is from "BREAD"'s straight dough bread

section that needs no planning ahead. 5 Grain bread is an enriched, wholewheat bread that contains rolled oats, eggs, oil, corn meal, and flax seeds It is 50% wholegrain, with 40% wholewheat flour, and 10% Rye flour. The rest is high Gluten Flour, and i used a good bread flour+Vital Wheat gluten.

Total time from mixing to baking is 3.5-4Hrs. it is a quick bread, a very very flavorful quick bread that hits its pinnacle when toasted, i guarantee.

However, being on a preferment-based bread diet for so long, i would say that this bread would never have appealed to me if not for the eggs, oil, and soaker that it had.

Overall, iam very satisfied with the outcome. Anything from one's oven is a blessing.

Khalid

Mebake's picture
Mebake

I have eyed Hansjoakim's post : here ever since he blogged about using his excess ripe rye as a leaven for a Pain au levain with Wholewheat from Hamelman. Hans has generously posted his recipe, and i, sickened from my failures with liquid white levain, and attracted by the description of the flavor, finally decided to try it yesterday.

I used Waitrose Organic Strong white bread flour for 80% of the white flour, and 20% all purpose - plain flour. Whole wheat was waitrose organic plain flour, and Rye was Doves Farm organic Rye.

Brushed the flour off:

The Ovenspring was substatial. Was it the Rye? or i was growing impatient with my dough at 11:45 pm? fermentation was faster with this Rye leavened bread. Though i would add 1 hour more to the bulk fermentation. Final fermentation was 2 hours.

The Bread was chewy due to the 12.9% protein flour. The flavor was superb, as described by Hans! Thank you Hans for the solid recipe, this is one new favorite of mine.

Khalid

 

 

 

Mebake's picture
Mebake

 


This is my second attempt at this recipe, my first attempt is HERE. I'am very content, as this is the best Pain Au levain i've baked so far. I've made changes to the Recipe and procedures as compared to the earlier attempt. The changes were:


1 - I increased the % of prefermented flour from 15% to around 20% (THANK YOU ANDY!)


2 - I was meticulous about the last 3 refreshments of the starter prior to building my levain (THANK YOU LARRY!)


3 - I used an all white starter, instead of the Mixed flour starter i used earlier.


4 - I stretched and folded (letter-wise) on a bench instead of in the bowl, twice.


5 - I milled the sea salt to a fine powder.


6 - I did not include a freshly milled WW flour, instead, i used a strong WW flour.


7 - I made sure the final dough temperature was 76F or 25C, by means of immersing my hands to mix the dough, which gave warmth to the dough.


8 - I patted down the dough to redistribute the fermentation bubbles after initial fermentation.


9 - I steamed the oven for 10 minutes, as the bread started taking color quickly.


10 - The doughs fermented exactly as per the book instructions, i.e. 5 hours Total fermentation.


11 - I divided the dough into two 1.5 lb pieces.


And this is how the breads turned out!






The flavor was Superb, with subltle acidity, and wheaty aroma from the wholewheat. This is a keeper.


khalid

Mebake's picture
Mebake

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





Khalid

Mebake's picture
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


 

Mebake's picture
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

Mebake's picture
Mebake

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


 


Khalid 

Mebake's picture
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

Pages

Subscribe to RSS - Mebake's blog