The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

trailrunner's blog

trailrunner's picture
trailrunner

This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea . 

This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends . 

2150g dough 2 boules 450 /20 min covered graniteware 

   400/30 min uncovered 

levain: 110g freshly ground rye sourced Breadtopia

            110g active  YW 

               60g stored Rye SD starter mixed all and left for 4 hrs was tripled. Left on counter til morning. 

Dough:

400g fresh milled  Spelt- Breadtopia

300g fresh milled Sonora - Barton Springs

300g Arrowhead Mills bread flour (+ 50 g extra if dough doesn’t form perfect non sticky ball in KA mixer) 

280g levain mixed into 740g buttermilk, 22 g salt ,60g EVOO and 60 g date syrup can substitute honey but crust/ crumb color will be lighter

mix on 1 till thoroughly wet. Let rest 1 hr. Mix on 2 four minutes. Should clean bowl completely dust in extra 50g +/-  to make this happen. Shape in ball into oiled large bucket. 30 min then one s&f. 30 min another s&f. Let rise til 30%. Shape and into  floured banneton rise approx 4 hrs in fridge. Can continue retard overnight or bake . I usually retard overnight but the dough was huge so I decided to try something new to me. Beautiful flavor crust and fine crumb much like the Pullman crumb. So much flavor. 

   
     

trailrunner's picture
trailrunner

 

Crumb pics . 😊

 


Haven’t baked this in awhile. It’s so easy that it’s almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13” Pullman REALLY WELL…. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. That’s it. The bulk is done in the pan . Dan was the first to popularize this method. 

335g AP 

335 WW ( milled Rouge de Bordeaux and Turkey Red) 

70g Semola Rimacinata 

28g Rye ( milled Danko Rye)

400-460 g H2O- watch your dough and adjust as needed

( I used 100g YW as part of my water. ) 

42 g each honey, EVOO, Buttermilk = 126g trinity

13g salt 

126 g active YW levain 

 

trailrunner's picture
trailrunner

Don suggested I try scoring with 3 slashes. Hm… I was in a huge hurry trying to shape preheat oven and get to Yoga then race back home to slash and bake. Not bad but certainly can be better and I have a better idea of how to proceed. 

This is the best flavor and crust/crumb so far so I think 40% is the sweet spot. Everything handled the same. I’m going to lower temps to preheat 475 and then 450 after the 13 min  covered bake. Otherwise the cold shaping etc and YW levain are great. 




trailrunner's picture
trailrunner



A great dough to work with. Followed Alan’s spreadsheet numbers. I used AP fed YW levain did a double feed to be sure I got an open crumb. 3 folds - I do lamination with letter fold and then roll it up from the short side form a ball and back in container. Did this about every 45 min then left it till quite puffy. Retarded overnight and it filled a 2 qt bucket. Very light and airy. Patted out quite firmly while cold and shaped and let rise 90 min. Beautiful gold from the flour. Very very fragrant crisp crust with a soft but chewy crumb. Very happy with this one. Thank you thank you for all the suggestions and support! 🙏

trailrunner's picture
trailrunner

Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring. 

Thank you to those of you who have offered wonderful suggestions and support. It’s really paid off. Crumb to follow these are for family dinner tonight. Couldn’t be happier with crumb! The extra fold and 15 min of final rise paid off handsomely. Only a wee bit of the two loaves left. 



 

 

 

 

trailrunner's picture
trailrunner

Everything the exact same just added more Semola Rimacinata . Incredible crackling out of the oven. Gorgeous grine. Crumb shot in a bit. 


M

 Not quite as open with the increased Semola but given the incredible flavor and crust I’ll take it. 


 

 

 

trailrunner's picture
trailrunner

Well batch 4 and I couldn’t be happier. Snap crackle pop! Gorgeous color crust and grine all along the slash. I’m using a single edge razor blade and being intentional instead of the fraidy cat I used to be. It’s also making sure to not let these loaves proof longer than 45 min. I remove the dough from the fridge immediately divide and pre shape and only rest a few minutes and shape right to couche. 

trailrunner's picture
trailrunner

Well batch 4 and I couldn’t be happier. Snap crackle pop! Gorgeous color crust and grine all along the slash. I’m using a single edge razor blade and being intentional instead of the fraidy cat I used to be. It’s also making sure to not let these loaves proof longer than 45 min. I remove the dough from the fridge immediately divide and pre shape and only rest a few minutes and shape right to couche. 

trailrunner's picture
trailrunner

 I

 

Incredible crumb . I’m using my stored YW starter not even building a levain. Can’t believe how great these are coming out. 

am embarking on a journey to get a consistent baggie. This is my first batch. If I can keep this up I will be well pleased. Ease of making the dough, shaping, scoring, baking , crumb and most importantly flavor … everything went very well. 

I used the formula from the French baker video that was posted here a while back. He compared 3 French flours . I have T 65 so used that. I followed another baker’s method. I wanted very little hands on and I got it. 

400g T 65

7 g salt

1.2g ADY 

40g active liquid starter 

264g filtered room temp water ( +10 g if needed) 

Whisk water yeast salt starter very well. Fold in flour till all very evenly wet. add 10g if needed. Cover rest 30 min. Fold on itself several times return to covered bowl. I  very lightly dust countertop and dough. 30 min do folds again. Should be non- sticky already and very extensible. 30 min do one last time. Dough should pull a window . Let rise til double. Covered retard in fridge overnight. Preshape 2 360g baguettes. Rest 30 min. Shape into 15-17” long rolls. Floured couche  covered til puffy . Preheated 500 degree  baking steel. Transfer loaves  razor blade for scoring and cover with a large lid( I used my graniteware roaster lid). Turn oven back to 460. 13 min covered . 10-12 min uncovered. 

I don’t know how to post a video but the crackling and snapping was amazing! Fantastic flavor. Had ham and Swiss po boys. Just took two more out of oven and have a batch resting for tomorrow. 

 

trailrunner's picture
trailrunner

 Added crumb shot. A tiny compressed place at top where lid caught when I peaked at before putting in oven😩 have to stop peaking! Taste and fragrance are rich and a deep almost chocolate fragrance. Eating it with butter. Could use a bit more salt. Crumb is like a moist cake very pleasant and not gummy at all. No sour present. Very pleased. 

https://www.thefreshloaf.com/node/70103/13%E2%80%9D-pullman-rye-yw-levains

previous bake 86% rye


I’ve made this before for Ian’s post . Watching the fermentation is the key to success. I hurried it once before and the texture wasn’t as fine as the first time I made it. This time I watched for the very first pinhole size bubble on the surface and immediately covered and refrigerated it. Perfect so far. The buttery fragrance is intoxicating. It’s wrapped in towels til tomorrow. 

My YW has been wonderful since it vacationed with me at the beach 😊. I made one levain using stored YW starter added stored  YW unrefreshed and t65 for 1/2 the called for levain and used stored Rye SD starter to which I added the same stored unrefreshed YW and fresh milled Danco Rye. 570 grams of levain total. All the rest of the flour is Danco rye milled fresh fine grind unsifted. My Holy Trinity of olive oil/Palmetto honey from Florida/ buttermilk made up 90g of the liquid. This is a batter poured into very well buttered 13” Pullman smoothed with wet spatula. The dough had 8 ridges showing when it was first put in the pan. This is right before going in the oven. When it came out filled perfectly to top. 


 

 

Pages

Subscribe to RSS - trailrunner's blog