rudirednose's blog

the loaf

crumb

detail crust - cracks

detail crumb - rim

detail crumb - butterfly

I was searching for recipes, containing potatoes. And among others I found the 'Pane Montanaro' from dmsnyder.

I adapted it for my wants and did different attempts, this one is No 4.

My overall formula :

• Total flour - 535 g - 100 %
• WW, fresh milled - 120 g - 22.4 %
• AP (I: T55 french) - 300 g - 56.1 %
• Medium rye - 65 g - 12.15 %
• Pearled spelt - 50 g - 9.3 % (instead of WW berries, pearled spelt becomes more soft after coocking)
• Water - 381 g - 71.2 %
• Fresh yeast - 5.2 g - 0.97 %
• Seasalt - 10 g - 1.9 %
• Potatoes, cooked - 109 g - 20.4 %
• Seed starter - 20 g - 3.7 %

The day before baking :

cook ca. 120 g of unpeeled potatoes (I: with steam) for 30 mn, peel, and let cool down to warm, not hot.

Potatoe - Rye - Levain:

• Potatoes, peeled, warm - 109 g
• Medium rye - 50 g
• Water, tap - 70 g
• seed starter (I: rye @ 100 %) - 20 g

press / crush potatoes with a fork for mixing, do not use a machine!

24-26C / 75-79F for 15-24 h

Biga :

• AP (I: T55) - 100 g
• Weat berries, fresh milled - 25 g
• Medium rye - 15 g
• Water, tap - 70 g
• Fresh yeast - 1.2 g

12-14C / 53-7 F for 14-12 h

Hot soaker :

• Pearled spelt - 50 g
• Water - 200 g

bring to the boil, simmer for 20 mn, cool down, cover and put into fridge. For use sift and take the berries only.

Baking day:

Particial Autolyse :

• AP (I: T55) - 100 g
• WW, fresh milled - 95 g
• Water, warm - 110 g

mix and let rest for 1 h.

Final dough:

• Potatoe-Rye-Sourdough - 234 g
• Biga - 211 g
• Autolyse - 305 g
• AP (I: T55) - 100 g
• Fresh yeast - 4 g
• Water - 15 g

mix up to the point, where all these ingredients are integrated into a row dough, then add

• Seasalt - 10 g
• Water, warm - 20 g

knead on low speed up to nearly full developement of gluten, then add

• Pearled spelt-soaker - 146 g

knead on low speed until the berries are fully integrated in the dough.

bulk-f : 1.5 h

s&f : every 30 mn

shape : boule

placed with seam-side up in a linned banneton, well dusted with rice-flour to the linnen side and wheat-flour to the loaf-side. For isolation in a sealed plastic-bag.

final-f : in the fridge at 4-5 C / 39-41 F for 5-6 h

baking :

preheat the oven with pressureless steam until the oven-temp ist near 98C/210F, then scare as used and load into the oven seam side down

• 4 mn <= 98 C / 210 F steam only
• 10 mn <= 240 C / 465 F steam + convection mode (increasing temp)
• 15 mn 230 C / 445 F convection mode + bottom heat
• 10 mn 200 C / 392 F convection mode
• 20 mn 170 C / 338 F convection mode, removing steam several times by opening the door
• 20 mn in the oven with the door a bit open

let cool on a rack.

enjoy!

happy baking

rudi

the loaf

 detail crust

 detail crust - cracks

 crumb

 detail crumb center

 detail crumb rim

Here is the original!

I worked along the original formula as near as possible. But some little deviations had to be done.

First of all, as I always do, with 500 g total flour.

I have no white seed-starter, so I used my rye starter @ 100%, and, for longer ripening-time, only 20 g - 4 %.

I have no durum berries for milling, so I used coarse durum flour, normaly for pasta making. This worked fine with other breads bevore.

Instead of fresh milled WW I used a reminder coarse WW flour witch had a lot of bran in it. But now it is gone! ;-)

I took 5 g fresh yeast - 1 %, as most time.

During the first mixing after autolyse I had only a wet batter in my bowl, so I decided to add 20 g VWG - 4 %.

After adding the seasalt the dough got strength, after adding the yogurt the strength got better, after the olive oil one more.

Bulk for 1.5 h with s&f direct, and after 30 and 60 mn.

Shaping was difficult, but here on TFL I read an articel, that helped me a lot! So I gave to the dough 3 x 2 "tour simple" during 30 mn. Then into the linned and well dusted banneton and for 7 h into the fridge at 4C/39F.

Baking similar to here.

Waited until next morning bevor slicing.

This bread is gorgeous!Thank you, Ian!

Fine but complex taste, crisp crust, deliciouse crumb, super for sandwiches.

Next time I will try to mill my own Durum!

Happy baking

rudi

the loaf

detail upper rim

 crackling crust

 crumb

 detail crumb

This bread has different 'fathers'!

The first 'father', a friend of mine, made Pâte fermentée with rye, no success, dead end! So he did not give up and made a mixed one fifty-fifty, success, that worked! He told me and so I made my PF with the amounts of wheat and rye as used in our regional peasant-breads:

• wheat - first clear - 70 %
• rye - medium rye - 30 %
• water - 60 %
• fresh yeast - 2 %
• seasalt - 2 %

I feed once a week or so and one day before use. After feeding 1 h rest on the bench at roomtemp and then he lives all the time as compagnion with my sourdough in the fridge. He now is at least 1 y old!

The next 'father' is Richard Bertinet. In his book 'DOUGH' he has a recipe for 'pain de campagne' with a 'rye dough' as 'starter'. It is a french rye-bread with 20 % rye-flour, and this 'rye dough' is nothing but a PF!

The other 'father' is Gontran Cherrier. In his book 'GONTRAN FAIT SON PAIN' he has two recipes from the Normandy, each with a high amount of PF!

The last 'father' am I. I mixed these recipes, tested and corrected and got finaly this bread!

My Formula:

• PF - 260 g - 28 % total weight - (french notation, formula see above)
• AP - 280 g - 75.7 % - (this time I used french T55)
• medium rye - 70 g - 18.9 %
• VWG - 20 g - 5.4 % - (this against the biodegradation in the old PF)
• water - 240 g - 64.9 % - (the water good warm, mine was arrond 43C/110F)

mix, cover, and let sit 1 h on the bench for an integrated autolyse at roomtemp, then add

• fresh yeast - 5 g - 1.3 %
• seasalt - 10 g - 2.7 %
• 2nd water - 15 g - 4 %
• smoked dry potato granules - 20 g - 5.4 %
• another water - 30 g - 8 %  - (to correct the dough if needed)

knead as used.

bulk-f : 1.5 h

s&f : every 30 mn

shape : boule, the seam well dusted with rye-flour!

final-f : 1 1/4 h at roomtemp or in the fridge at 4-6C/39-43F for 5-10 h  (I had 6.5 h this time) placed with seam-side down in a linned banneton, well dusted with rice-flour to the linnen side and rye-flour to the loaf-side. For isolation in a sealed plastic-bag.

baking :

preheating the oven with pressureless steam until the oven-temp ist near 98C/210F, then load into the oven seam side up

• 5 mn <= 98C/210F steam only
• 10 mn <= 240C/465F steam + convection mode (increasing temp)
• 10 mn 230C/445F convection mode + bottom heat
• 10 mn 210C/410F convection mode
• 20 mn 180C/355F convection mode, removing steam several times by opening the door

After the 'normal' baking-time I tested a tip from 'dmsnyder'. He wrote somewhere here that after baking he let his bread cool down a while in the oven with the door a little bit open. I did this for 20 mn and think, it works for me! Thx David!

This bread is very delicious. Hard, splintering crust, soft, creamy crumb, complex taste from the PF and a fine scent from the smoked potato granules. Like a vegan ham-sandwich! ;-)

happy baking

rudi

I found pul's bread and was hooked! but persimmon??? ok, I got no persimmon but my wife got fresh kaki and I dryed them cut into wedges. so I have pieces of wedges in the bread and no cubes! never mind! ;-)

this bread is absolut gorgeous!

the loaf shaped as boule

crust detail

crumb

crumb detail, walnuts, cranberries, persimmon

detail crumb-crust

blisters on the crust

my formula

• bread flour 340 g 68 %
• whole wheat home milled 80 g 16 %
• white spelt 80 g 16 %
• starter @ 100 % 8 g 1.6 %
• water 370 g 74 %
• fresh yeast 5 g 1 %
• seasalt 10 g 2 %
• persimmon homme dryed 50 g 10 %
• cranberries 50 g 10 %
• walnuts broken 50 g 10 %

• sourdoug: 80 g wwf , 8 g starter, 75 % hydration, 16 h 24-25°C
• biga: 80 g spelt, 0.8 g fresh yeast, 62.5 % hydration, 16 h 12-14°C  (greetings to Abel!) ;-)
• autolyse: 340 g bf, 59 % hydration, 1 h roomtemp
• final dough: sd + biga + al + leftover ingredients
• bulk: 1 h
• shape: boule
• proof: in the fridge 6 h at 4-5°C
• bake: 1 h 5 m falling from 230°C to 180°C, steam for the first 10 m

absolutely delicious! thx pul!

happy baking

rudi

What a Bread!

I could not resist!

And here is mine :

 The loaf shaped as boule.

 The crackling crust.

 The crumb.

 Crumb detail.

 I scaled down the formula to 500 g total flour as allways at the first attempt to a new recipe.

Hydration of the Biga 44.4 %, overall 75 %

I used fresh yeast.

To minimize the problem around the incorporation of the biga into the final dough I cut the biga into little parts and made an "integrated" autolyse (so called by me) for 30 mn with all of the biga, the stoneground flour, and the water. Fore this reason I reduced the final fermentation time to 30 mn. Final doughweight 874 grms.

Baked with 5 mn steam, 10 mn steam+convection (interval 30 % to 70 % in 20 sec.) up to 240°C, steam out and convection for 10 mn 230°C, 10 mn 200°C, 15 mn 170°C.

Great recipe, Thx Abel! And great article to all around the biga! I learned a lot!

And great discussion! Thx all!

rudi

Hi all!

I saw this Bread from Ian "isand66" and could not resist to bake it!

The loaf (Ian's design is better ;-))

The crumb ...

... in detail.

I scaled down the formula to 500 g total flour and so all ingredients. Made on my baking steel in convection mode.

It is a great bread, beautifull flavor, nice crust!

Thank you, Ian!

rudi

My first blog entry! ;-)

I'v read this recipe http://theryebaker.com/applesauce-buttermilk-rye/ and it hooked me up!

I tested it according to Stan: "My favorite topping, however, is goat cheese topped with a dab of orange marmalade, which gives me sweet orange above and below, sandwiching the creamy-sour-funky chèvre." It is gorgeous!

Thx Stan for this recipe!

rudi