The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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squarehead

 

 

So for Saturday's bread I decided to play with the ol' sourdough formula and to add some dried onion flake and poppy seeds. I had considered using fresh onions and caramelizing them but with a 2 1/2 year old and a 5 month old calling the shots at home I'm often forced to juggle the kids and the cooking at the same time so the onion flakes seemed like a suitable solution and I figured they might help keep the dough manageable by absorbing some of the liquid. In this bake I kept the levain at 100% whole wheat (organic) and the dough flour at 100% central milling artesian bread flour (organic). 

Levain

80 g h20

80 g whole wheat flour

37 g starter 

The levain was left at room temperature until ripe, about 7 hours, it had nearly tripled in volume and was domed and bubbly

Dough:

400 g bread flour

321 g  + 21 g h20

200 g levain

11 g salt

20 g dried onion flake

10 g poppy seed

The ripe levain was dissolved in the 321 g h20, the bread flour was added and mixed to a shaggy state and left to autolyze for 30 minutes before the salt, additional 21 g h20' dried onion flakes and poppy seeds were added and pinched in. The dough was then transferred to a clean bowl and 4 stretch and folds at 20 minutes followed by one more at 30 minutes and then left to bulk rise at room temp until ready for shaping, about 2 1/2 hrs (though I wasn't keeping as close a track of time as I was just watching the dough and dealing with the kids) The dough was then upended onto a floured dorado and pre-shaped by turning the edges up to the center, flipping the enough over, and then using the bench scraper to push the edges under in order to round up the loaf. 20 or so minutes of bench rest and I shaped Tartine style and placed in a rice flour / AP flour coated lined basket. Into a plastic bag and into the fridge it went overnight (12 hrs). The next morning I took it out, sprinkled cornmeal on the dough and it was turned out into a cast iron dutch at 450and baked covered for 20 minutes, the uncovered for 20 more.

All-in-all I'm happy with this bake the spring was good, crumb is fairly open and the crust is thin, cracked and crispy. The flavor has a nice degree of sour without being overpowering and the onion and poppyseed add a nice sweetness. I'll definitely be doing this one again.

 

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squarehead

Always tinkering with the formula but basically this loaf came in at 30%ww, 10%rye, 60% artisan bread flour (central milling). The hydration came in at about 81% this time. Mixed, autolyzed, 3 s+f at 20 min plus 2 more s+f at 30 min. Bulk rise 1.5 hrs, divided, preshaped, rested 20 min, shaped and placed in rice floured basket, then cold retarded for 10 hrs. Baked in cast iron Dutch oven at 450 for 20 min covered, then 20 min uncovered. I was pretty happy with this one, the crumb came out as I was hoping and the loaf had oven spring. 

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squarehead

Hi all im wondering if anyone out there has tried the Devil's Tooth Bakery (Outer Sunset, San Francisco) cinnamon rolls? They are a molten caramel buttery wonder, but the dough is thinner and more carmelized then a "traditional" cinnamon roll. I wonder if this is the result of the laminating process? Anywho I was just wondering if anyone out in TFL world knows what I'm talking about so that I can attempt to re-create the recipe at home. I live 5 hours from SF so I can't just pop in to grab one. ; )

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Howdy y'all. So I decided to go for it and upped my SD from 70% hydration to 80% and am quite happy with the results. I still have hit and miss success with the higher hydration doughs so I was very pleased with today's bake. Anywho here's the formula, I welcome any comments/suggestions. 

levain:

40 g ripe starter (taken from mother culture)

80 g H2O

80 g flour

-dissolve starter in water, stir in flour, place in warm location till doubled (12 hrs) I keep the levain in my stove with the light on and door cracked open. It remains about 80 degrees F.

***********************************

final dough:

400 g artisan bread flour (malted) Central Milling Co.

290 g water

levain - all of it

salt - 11 g

************************************

-Dissolve  levain in 250 g of H20, add flour. autolyze 30 min.

-Add salt, remaining 40 g H2O, squish through fingers.

-stir with spoon or hand until mass comes together, should not be shaggy but don't worry about developing too much gluten. Transfer mass to a clean bowl sprayed or greased with butter.

-Stretch and Fold in bowl every 30 minutes for a total of 4 sets

-bulk retard in bowl 1.5 hours after final S+F

-pre-shape into round, bench rest 30 minutes

-shape using technique outlined by Chad Robertson for higher hydration doughs

- place into lined basket dusted liberally with rice flour

-retard at least 16 hours (this loaf was about 18 hours)

-bake 450 in hot Dutch Oven covered for 13 minutes, uncovered for 23 more

-cool on wire rack at least 2 hours before enjoying (in this case with EVOO and balsamic vinegar)

*********************************************************************************************************

* sorry the photos all are rotated 90 *

 

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squarehead

 

 

Hi everybody. So I decided to make a chocolate bread pudding this weekend using some stale chocolate SD/YW bread i had laying around. The pudding was dense, rich, and over the top delicious. While I'm still working on the chocolate SD/YW bread recipe itself, the pudding batter recipe is pretty straightforward and adapted from an old Alton Brown recipe:

2 eggs

3 egg yolks

3/4 cup sugar

1/2 cup Dutch Cocoa powder (this is a chocolate bread pudding after all)

1 cup whole milk

3 1/2 cup half n half

1/4 cup espresso

2 tsp vanilla extract

handful of chocolate chips or disks for topping the pudding

1 stale loaf chocolate bread, skin removed (mine was just shy of 20 oz)

METHOD

---whisk egg yolks and eggs in bowl until pale

---add sugar, cocoa powder, milk, half n half, espresso, and vanilla. Whisk to combine.

---remove skin from bread loaf and tear remaining loaf into pieces. Add to bowl. Soak At least 8 hours. 

---butter walls and bottom of 13x4 loaf pan

---add mixture to loaf pan, top with chocolate chips

---bake 325 for about 1 1/2 hours or until a toothpick inserted in center comes out (relatively) clean. 

---cool completely or refrigerate before serving

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squarehead

 

Hey all I just wanted to post a couple pics of a daily sourdough that I've been practicing. The recipe and shaping advice came from a fellow TFL user and I am quite happy with the results. The bread is 20%whole wheat, 70% hydration, developed using Stretch n Folds, and is shaped, then retarded overnight and baked cold in a hot dutch oven at 450 with lid on for 13 min and then lid off for 25 more min. 

 

 

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squarehead

Howdy y'all this is my first post on TFL but I've been following this site for almost a year now and it has helped a lot with my endeavors in yeast as I am very much still a novice. Anywho this is a 70 % hydration sourdough (If my math is correct) incorporating 36% whole wheat and a soaker composed of bran and flax seed meal. the taste is quite nice with the nuttiness of the soaker not overpowered by the sour despite an 18 hour retard. Here's the formula, I welcome any suggestions/advice.

315 g H2O room temp

162 g whole wheat flour

288 g artisan bread flour (central milling co.)

175 g ripe levain (mine was started off my mother at a 1/10/10 seed rate

12 g salt

Soaker:

50 g bran

50 g flax seed meal 

150 H20 (boiling)

1 g salt

Method:

Make soaker first by boiling water and adding 150g boiling water to bran/flax/salt mixture.

Dissolve levain in 315 g h20 with silicone spatula or by hand, add flours, mix and let rest for 30 minutes.

Add soaker and wait 30 more minutes for a total autolyze time of 1 hour.

Add salt, mix to combine.

In-bowl stretch and fold four sides to center and repeat every 30 min for a total of 5 stretch and folds over 2 1/2 hours.

Bulk rise for another 1 1/2 hours with no stretch n folds.

Remove from bowl onto floured work surface and preshape into round, cover with the bowl and bench rest for 30 minutes. Remove bowl and shape into round or batard, place seam side up in basket with liner dusted with rice flour.

Place in refrigerator with plastic bag covering the basket to keep dough from developing a skin. Retard 18 hours.

Bake cold from fridge: dust bottom with cornmeal, upend into cast iron dutch oven, score with razor, bake covered at 500 for 10 min, uncover, reduce to 450 for 10 minutes more, then reduce to 400 and bake for 15 minutes more. Remove and cool on wire rack for 2 hours before slicing. Enjoy!

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