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not.a.crumb.left

Hi friends,

I baked 80/20 mainly white loaves letting it go to 50% rise in bulk based on the recent thread discussing the difference between a 30% and 50% rise and considering the thoughts from Trevor and Maurizio....I realized that I probably was more a 50%ish baker.....as it happens but also experimented with 30% rise in the past...

If you go 50% rise then this also affects retarding and 2nd proof and Trevor mentions this actually in his book at the very end....reading it yet again afresh....

Now, there is not that much difference in weight between the two of them but I am intrigued what different shape I get with the 25CM cane banneton (used with a cloth) and the 33Cm long pulp Brotform used just with rice flour.

Some people on IG say that the Brotform can dry the dough out more and decrease  chance of blisters...not sure what I think about this...

Does anyone have a preference in shape and type of banneton...I quite like the Laurel and Hardy on my bench! :D Kat

Oh, sadly no crumb shot as I gave both away!

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not.a.crumb.left

This was a bit of an experiment....my starter peaked in the evening and we needed bread but I realized that a full bulk would mean a late night and I was tired....

so after the baguette and ciabatta approach to bulk I let it bulk for 1 and 1/2 hour with 30 min coil folds until it was bubbly and showed life and then put the dough in the 5C wine cooler for the night.

At 7AM the following morning, I took it out and put it for 2 hours in 75F proofer to warm up and get a little bit more bubbly and lively...I gave it a gentle fold but left it mostly alone...

After that I did a pre-shape and the dough looked like holding shape nicely, 45 min bench rest and final shape of that 'to be named' fold on Trevor's IG.

Then I decided, as we really needed bread, to go for room proof and took dough 2 hours in the sun...

Sadly one stuck to the cloth and I had a close shave with this one.....

Scoring this wet dough at room temp was a 'drag' and surprised I got the ear after all....

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not.a.crumb.left

I could save the crumb somehow but this was a tricky bake...literally the dough stuck on the couche and I had to peel it off..you can see how  the optimist inside me even tried to score.....ha. ha. ha......one baguette I ate out of frustration straight away to destroy evidence while it was warm and Pat was my partner in crime! Barney needs to loose  weight and was not allowed a crumb and Jacob was at school!

Two remained...

It all started so well...nice looking dough from over night cold bulk....

but it was sticky like...and just about managed it on the floured kitchen towel...and yes I did have to use flour Alan!

Well....the towel was so well floured and maybe an indication how sticky this dough was at 73% hydration. It was ok last time so who knows what happened...my hunch is that I let the warm bulk go too far...

Oh, I was so flustered by the whole thing that I steamed the oven too early and because the sticks ended up too long I almost botched up the loading too and dropped the dough. If anyone would have filmed me it would have been a good laugh....

Well...I have to try that again....another day!

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not.a.crumb.left

I was in London yesterday and at Linas Stores they had this very nice Italian 00 pizza flour which I understand is low in protein and gluten but might give me a lovely crunchy crust....(thank you again for the tip Abe, but they did not have the durum anymore.....)

So, I worked with Matteo Festo's low gluten formula as in his book Natural Leavenings and the key difference to my normal process was that he uses much more leaven to speed up the bulk and only a very short rest for the dough after mixing with leaven and then adding the salt.

It made beautiful soft dough but I was very gentle during mix and a much shorter and gentle Rubaud. 

Mix - Very gentle! 68% hydration

Start of bulk...and with 3 gentle coil folds at 30 min interval I left the dough alone until the end of bulk....

end of bulk... I loved that dough...reminded me of my ciabatta bake....

25 min bench rest -

final shape - messed the boule up almost as I shaped as a batard by mistake and then just rounded it up and ended up as boule....

It was was a lovely late summer sunny day to I went with room temp proofing although scoring terrifies me and getting the proof wrong!

and here is the Double O Boule....

The crust felt really crunchy and can't wait till tomorrow to cut and see crumb.....

Here is the morning and crumb shot time......It has this amazing creamy white colour and the crust is really crunchy and thin..

Made me think of a white canvas and what to put on it.......purple blackberry jam of course!!!!  Love this experiment but miss the taste of rye and spelt....

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not.a.crumb.left

After baking the Champlain so often  I was wondering whether it would be time to give this

formula another try...I remember last time I baked it was in October 2017 and one of the bakes that made me realize no I must walk before I run and reduce hydration!!!!

I followed Trevor's formula as on his blog apart from withholding 10g of water and use it for wetting hands....

I used Rubaud combined with a short bout of slap and folds....

Coil folds are amazing to manage wet dough and that's  what I used for the first 4 folds in 30 min intervals.

ALSO - an Italian baker Matteo Festo suggested on his blog that you put a sample of your dough in a glass cover it with room temp water and put it near the bulk. If they piece of dough rises then your bulk has reached optimal bulk...

I tried that and the dough went puffier and puffier...and the piece of dough would not float...

In the end I had after 5 1/2 hours bulk at 75F I decided to do a pre-shape as Barney had to go to the VET for his yearly jabs...

Just as I finished the pre-shape the dough started floating so I cannot have been far off....

BUT boy was the dough proofy!!!

Pre-shape boule was nice and airy and did not loose too much shape after 30 min. Still rounded edges where they meet the counter....

Final Shape was so hairy as it was very difficult to kind of get the dough to do what I wanted as it was ouzing with air...I opted for Trevor's 'puffy' dough shaping technique but the folding over did almost not happen...

https://www.instagram.com/p/Bm137eLHWX1/?taken-by=trevorjaywilson

Wiggly, jibbly dough in banneton!

Then into wine cooler at 4C which actually is more like 5cish....After 4 1/2 hours the dough looked like it had risen and dough temp was 7C and I thought ready to bake.....

I find that call when the proof is ready with retard the toughtest part at the moment!

Ready for square scoring ....

and the dough sagged and ended up in the oven like this with me being reallly quite deflated too...

And then, slowly...go on fella.....

made it...

Very, very happy and can now dabble a bit more in the 80% hydration area....it tastes amazing with the spelt and rye in it! Oh....I need to think about to bake possibly on a tray on the stone to avoid the darker bottoms on my loaves...and dial in temp ...need to ponder on that...

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not.a.crumb.left

Details are in the following thread..http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196

I wanted to know whether a warm , cold bulk combined and then a cold retard would possibly get me a more open crumb as I noticed this with recent ciabatta and baguette bakes.

The above thread has more detail with photos and Solano was trying something similar. My conclusion is that it is another way to time a bake and make it work but result wise from a crumb point of view it compares to my normal process with warm bulk and then straight retarding. I have to say though the oven spring was great...not sure whether to do with the cold bulk or not though...

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not.a.crumb.left

When I was in Germany I decided to do this bread when I am back home and was waiting for Maurizio to post the formula...

https://www.theperfectloaf.com/ciabatta-bread-recipe/

I love the colour and the gentle taste of the Kamut in this bread and boy I know now why he said to use a mixer. However, I don't have a mixer and that is that...so I had to use some slap and folds to manage and for the first time I had dough on the wall!!!!!

I also used some strong coil folds for the three folds during the bulk fermentation and the dough was nice and bubbly going into the wine cooler.

My wine cooler was a bit warmer than the suggested 3-4C at 5.5C but it seemed to be ok and dough had a little rise but not too much...considering it was in wine cooler from 3.30PM to 9AM...

Maurizio said to use lots of flour when dividing and needed not much encouragement to do that!!!

Maurizio said to proof 2 hours but I felt that the dough was looking good after one hour and did not want to push my luck....

I think this bread will be baked more often to sit on our bench in the garden!

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not.a.crumb.left

I had to squeeze in another bake before visiting family in Germany  and as they normally just see photos I wanted to take a loaf with me. I also came across some white spelt from Doves Farm rather than the usual WW spelt and the dough felt much softer.....

Inspired by Ru's scoring I gave a pattern a go for the first time!

The square scoring turned the other loaf into a spaceship....

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not.a.crumb.left

3rd batch

Same approach and this time I put the dough into the wine cooler at a warmer temp at 8C to see whether I get those nice bubbles as Joze does. No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit like battered fish...huh.....

Then disaster struck and apart from one they ALL stuck to the towel and I salvaged what could be done..that's why one looks more like a croissant in the basket...

The only one that did not get stuck had such big holes that my son and his friend had to have it with fried eggs and bacon for breakfast to cover the holes after a late night watching shooting stars in the hammock!!!

So...I will have to have another batch with the warmer continued bulk fermentation and see....

Thank you gain Joze for sharing...this will be a regular bake in our house for rolls I think!  Kat

p.s. My mind is also wondering what would happen, if I were to follow this approach for a bread? There is actually a baker on IG who bakes using room temp bulk followed by a longer bulk....hmmmm....so much to think about and soooo many ways to approach those beasties!!

https://foodbodsourdough.com/

2nd batch 

I followed more or less the same process as for 1st batch but with the following changes:

1. I extended the bulk fermentation to 3 hours until the dough was really bubbly and had risen as per Joze's description, however I did less folds and ended up with 3 folds 2 first 30 min and then one at the end of bulk before putting dough into the wine cooler...

2. The dough was at 6c in wine cooler for 12 hours and dough temp was 6.5C when I took temp in the morning. Now, I read in Matteo's Festo's book Natural Leavening that he actually let's his dough adjust for 1 hour to room temp and as my dough was not a bubbly as Joze's after 12 hour bulk I thought I give this a go. I think my wine cooler is colder than Joze's at my 6C setting....    he said his fridge is in 8-9C region??

So at the end of the 1 hour room proof the dough was 16C and out on the worktop it came...oh how sticky!!!

I divided again and put on heavily floured towel for room proof at 30min....and then on baking sheets...which again was a very sticky affair...lost some bubbles on the way for sure with my handling....

 

I am still learning about my oven and I think as I let it heat up for longer than last time the rolls browned much quicker or was it more steam or not...not sure...

This is an amazing version and thank you for sharing Joze!

1st batch 

Oh I am so pleased with the outcome of this...thank you so much for sharing Joze!!!!!!

It was a bit of a chaotic day and evening where I had to cut corners on Joze's instructions and got worried about the outcome...so happy with this and have another one on the go as I write this...2 of the rolls have been gobbled up already for lunch!!!

I made twice the amount of dough and this made something like 4 biggish rolls.

One roll cut across

so soft and squashy so I cut the next one horizontally....

OK...I try to summarise what I did...

I doubled the formula given to me in Joze's blog and I used starter rather than YW.

http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version

Starter:

50g WW Organic Strong Marriages

50g Organic White Marriages

100g water

20g starter

 Main dough:

280g water

200g  WW Organic Strong Marriages

200 g Organic White Marriages

10g Himalayan salt + 60g water (double hydration, bassinage)

I started autolyse and starter at the same time but somehow when I use different flour than the normal flour with my starter it seems to take a while...so AL was actually 5 HOURS until leaven was ready and even then a bit on the not too bubbly side and younger but I wanted to make a start!! Room temp at 25C for both.

I did Rubaud to mix leaven first with a 15min break and then added 60g water with diluted 10g salt. This turned out a very wet dough...I never have gone as high as 88% hydration!!!

4 X at 30 min coil folds as I thought it needed stronger folds to get any strength and proofing at 25C/75F

It showed signs of building strength  and bubbles and I ran out of time and although I wanted to give it a bit more time to get more bubbly and more rise I just put it into the wine cooler at 4C at 10PM. I know that the cooler is normally a bit warmer than display and is around 6Cish..

When I checked dough at 8AM it was 6C and not many bubbles and rise as in Joze's photos. So I upped the temp in wine cooler and I also have it another very gentle coil fold to get air into dough and distribute temp...that was just a hunch....

in the end took out to proof approx. 30 at room temp 22C at 11AM.

Dough before dividing...

11;30AM Divided dough (dough temp was by then 16C) and also gave another proof sitting on towel for 30 min and then baked as per Joze's timings.

Bake 12:00 at temps per Joze...

Moving from towel to paper for loading was a tricky and sticky!!! Could have been disaster and the ones on the right stuck to the towel and got a bit deflated!

Baking in B20...

Next time I will let the dough finish bulk until more rise and see what this does...however as WW moves fast maybe that was just a good thing....??

This will be such a lovely bake to do for rolls I think and thank you so much Joze!!!!

 

 

not.a.crumb.left's picture
not.a.crumb.left

We are back from the holidays and needed bread...

So back to baking some Champlains and was a bit nervous as my last bake before the

holidays did not go very well.....

I like the 'square scoring' that the Italian baker Matteo Festo sometime uses and his stuff on IG is amazing! He says it helps with oven spring and I gave it a go.....

https://www.instagram.com/p/Bdm9H_YAP5F/?taken-by=ca_mia_breadlab

I love the way it just opens up like a flap!

could not resist and just cut the loaf...quite happy with the crumb....considering it is the lower hydration Champlain...

and the other loaf...

.....my friend Anna gave me the basket to distribute my bread! Ha, Ha I feel like Little Red Riding Hood!

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