The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

not.a.crumb.left's blog

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not.a.crumb.left

A friend has a walnut tree and gave me some walnuts...So when I looked at my Tartine 1 book again there was a basic recipe similar to my usual 1:4:5 with 100g WW and the rest strong white flour and 100g leaven...

So I followed the advice and toasted the walnuts in the oven which gave them an amazing flavour and surprised I had any left to bake with...

I then followed a bit the @fullproofbaking route and after 30min one coil fold and then lamination after 1.5 hours in bulk and added the walnuts...Then 2 X hourly coil folds and then left alone for 1 hour or more until nicely risen but not too proofy....

No pre-shape and as only two loaves just divided and straight shaping and into bannetons. I left them ambient proof for 25 min and then into 4C wine cooler over night....

I just loooooove the taste and the second one went to my friend with the tree!

Now, there is an interesting discussion going on about whether to pre-shape or not and triggered posts on IG after a talk by Ian Lowe at the UK Grain Lab event in UK. So, this is what I tried as the dough was strong enough, I thought and kind of the right shape to go into final shaping....need to look more into this....   Kat

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not.a.crumb.left

After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...

so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....

So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...

That finger poking thing was sooooo much fun and added olive oil and some tomatoes and a bit of parmesan cheese.....I was not allowed to add peppers...

Baked for 20 min and done...

This was surprisingly quick and easy and just have 2 pieces left for a packed lunch tomorrow...

 

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and baked another Semolina durum loaf, WW loaf with white...based on 1:4:5 ratio and it works so well.....

I think I try next time a version with Khorasan and Durum....what an autumn colour feast that will be!

Although inoculation was 20% I pushed the bulk at a temp of 74F to 6 hours and shaping was tricky.....no pre-shape and straight into the basket for 15 min ambient proofing and then into fridge overnight...

Great colour and flavour...

I also decided to bake similar formula with the semolina durum and WW but added Chia seeds...I followed Danni's advice and roasted them and then just added them to the mix for AL...I didn't add any additional water for the seeds either and dough felt quite stiff considering it was a 1:4:5....

Trying a Rubaud with 4kg of dough was a 'wrestle' and ended up with slap and folds...arms and hand aching!!

Will be fun to bake tomorrow...

Happy 1st November....Kat

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not.a.crumb.left

I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.

A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.

She also then skips pre-shape and goes straight to final shaping.

I did not have any rye so used Emmer flour instead...

750g Strong White organic Marriages

50g Emmer (bag from my trip to Germany)

100g Caputo Semolina/Durum (from my trip to London and from Lina's Store as per Abe's tip!)

100g WW Organic Marriagse

800g water

200g leaven 100 hydration (90% strong White and 10% light rye) 

20g salt

Long 5 hours AL without salt whilst waiting for the leaven

Mixed levain first and waited 30 min to add salt and used only Rubaud as after long AL the dough developed gluten nicely already.

1 S & F 30 min after adding salt

Lamination 1.5 min after salt

Then folds 60 min and 120 min after lamination and then left the dough alone for 1.5 hours...and by then it had doubled and was soo proofy...

Dough after lamination...

Dough before turning out on surface for shaping..

Final shaping only and this was a proofy monster..

I let it rest 15 min in banneton and then for 2 hours in the 4C is wine cooler for the very wobbly dough to cool down...

Score straight in the middle trying to get that double ear!

Loaf has a nice yellow hue which I think must be from the Semolina and also the crust seems to be particularly cripspy which I also noticed when I baked in the past with the Italian oo flour...

Really happy and without a doubt will bake this again and try also with rye once I have more...Thank you Rich for the great idea of flour combination and finally cracked open my bags of Semolina! Oh and it tastes really lovely....!!!

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not.a.crumb.left

We have visitor's from London and they wanted to take some bread home so quickly made this

bread...

I pre-mixed the flour with salt the night before and put it into 10C wine cooler until 6AM when I just took it out and added 12 hour leaven via Rubaud. I have found that the pre-mix works on many formulas apart from the Champlain as long as I keep the dough coldish.....

After mixing in the leaven I warmed up dough for 4 hours in the proofer at 80F. Then pre-shape, 30 min bench rest final shaping and back in the wine cooler when we went for a walk for 5 hours...and then baked when back home from a walk in drizzly autumn weather....

Barney looks like he's been to Mars!  :D Kat

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not.a.crumb.left

Friends asked me to bake for them so I made a Tartine Style Country from Trevor on the right and for the first time tried a 'Light Rye' from Martin Field's book Sourdough on the left....

Sadly, no crumb as Barney and I delivered the loaves in my new bag which was a bday present from a friend and used it for the first time..ha, ha....

Then I thought, I just up the rye and baked a 200g rye and 300g strong white bread flour loaf today...

It did turn out less dense than I thought and tastes great! Reminds me actually a lot of some German breads!!!

I used my normal 100% hydration refreshed starter and AL was about 4 hours at 22C room temp.

Added leaven first, 30 min rest and then added salt with some water....bulk was approx. 4 hours/30% rise at 75F, bench rest 30 min and then 1 1/2 hour room temp proofing before baking....I put the baskets on top of the Rofco as it was nice and warm....

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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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