The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

trailrunner's blog

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trailrunner

Door county Wisconsin cherry pie filling. Outstanding! This the cast iron pie iron from Uno Casa. Excellent heavy preseasoned. Perfect in every way! Cooked up hot crisp and delicious on the charcoal grill. We are taking it camping and did this run through effort in the back yard. 

 

 

 

 

trailrunner's picture
trailrunner

Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water .  Flaked Einkorn was toasted  in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules. I bake in an antique graniteware roaster preheated as long as it takes the oven to preheat to 500 about 15 min. Place 4 ice cubes in my custom foil dish to create steam ? . Bake is 10 min covered at 500, 10 min at 475 then uncover and bake 20 min 475. 

 

Once again photo inclusion problems... oh well. It’s a great bread. 

 

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trailrunner

I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga  Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper. 

I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself. 

I tossed 2c dry grains with 4 tsp water 24 hrs ago. It took several shakes of the qt container over a 30 min period to get them to stop sticking to the bottom and sides but after that I left the container at room temperature. 

In the picture you will see the difference between the setting “3” at the top and “2.5” bottom half. I wanted to show that you have a choice in the outcome. It’s extremely easy and fast and as you can see in the video to turn the handle and there is absolutely no clogging or clean up after the process which took only a few minutes. I’m not sure if I can post a video but if I can’t hopefully someone will tell me how! 

thanks for looking                                       https://www.youtube.com/watch?v=hqW09uJIky4

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trailrunner

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c

trailrunner's picture
trailrunner

 

 

 

 

 

 

Husband always bakes the cookies in the family and I’m the bread baker. But he has begged for baggies forever! So I looked up some saved formulas and we picked an easy one. Well easy I so far as baguettes can be easy! 

These are hybrid . Use a tiny amount of starter to make a preferment and then only a 1/4 tsp ADY the next day. I directed and he manipulated the dough. We opted for “ rustic” shaping since I noted that other TFLers had done so . One baggie was retarded a couple hours and baked same day. Two were bulk retarded and baked today. I don’t like bulk retard because you lose all that lovely expansion in the shaping and there is only so much ooomph in the yeasts. 

The shaping and baking were easy.  One hour 500 preheat with baking steel and transfer dough  on parchment with a sheet pan . Steam was easy just boiling water poured into a hot pan beneath the steel left for 10 min. 

These loaves sang their little hearts out when they came out of the oven. The crust is shatteringly crisp. The holes are respectable for a first ever baggie baker?. 

Since we grew up in New Orleans making a ham and cheese po boy was mandatory. Delicious! Wish we had had some fried Gulf shrimp! These are way better than anything we’ve had in recent memory in New Orleans and not anywhere as wondrous as some we had in tiny village boulangerie in France a few years ago. 

There are three more loaves shaped and retarding for a bake tomorrow. Will see how that goes. Husband is happy so I’m happy.

trailrunner's picture
trailrunner

i wanted this bake to be in my blog as well. Please check out the write ups in the post that Danny started. It’s amazing how one formula can be so versatile. The information given to the bakers is so helpful. 

There are more pics and a full description of my process in the Community Bake.

 

 

 

 

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trailrunner

 

 

Really happy with the crumb! Open and so tender.no sourdough tang at all with the YW influence. Very dominant flavor from the oats. Will definitely be trying this again. 

 

WI have Cedarmountain to thank for the idea of fermenting the soaker. I added 80 grams of my AYW to the rest of the water for an overnight fermentation. I used two levains both fed with Red Fife, one my SD starter and one my YW starter both are usually fed unbleached. The oatmeal was flaked on my new Marcato flaked. 

The next morning the oatmeal was wonderfully fragrant. I used some milled spelt and the rest unbleached  flour the oatmeal and the two levains. The dough was let to rest after mixing everything including salt  for two hrs. Only needed one s&f to be really poofy. I did one more s&f 30 min later just to see how it would feel.... beautiful satiny dough. In one more hour it had doubled.. yikes! My YW is so active I should have been more careful. I shaped gently dough,  was full of bubbles and really light. Retarded overnight so about 16 hr. Had really risen as you can see. Baked at 475 covered for 15 and then uncovered for 20. 

The crumb shot will be tomorrow. The loaves are so light and big and the area where I scored is glossy and beautiful. I can hardly wait to taste. 

(Sorry the pictures out of order... darn phone!)

Glossy crumb

Ready for the oven

Whoa.. overproofed

 

Ready to retard

 

 

Ready to shape

Ooops doubled! 

After autolyse:

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trailrunner

and orange zest with semi-sweet chocolate chips. I took bits and pieces from TFL posters Shaio Ping and Beatrice as well as Jay on Perfect Sourdough a Facebook bread blogging site. I used his formula with a major twist. I made the levain with AP and cocoa and YW . I added another 100g of YW to the dough . This was a very large batch of dough. A two hour autolyse with everything except add ins. One s&f and an hour later one lamination for add ins. That’s it. No shaping just folded the edges under this the gorgeous free form bursts. The crumb is open and tender and so rich. The loaves were retarded 18-20 hrs. 

 

 

 

 

 

 

trailrunner's picture
trailrunner

This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains. 

I used my SD levain, my AYW levain and AYW as part of the liquid. Thus 3 distinct chemistry processes. I mixed everything including salt with a large rubber scraper just till moistened and let it rest 2 hrs. Dough was extensible and poofy by then. Did one lamination and returned dough to bucket. After another hour did one s and f. That’s it. Bulk ferment was 2 hrs. Retarded at 55 degrees for 12 hrs. Baked in my huge 100 yr old granite roaster 500 degrees covered 20 min and 475 degrees uncovered 30 min. 

Amazing open crumb and incredibly tender. Very full flavor and fragrance is wonderful. 

For me this affirms that hands on isn’t necessary and that fermentation times and temps are what makes an open crumb and fantastic flavor. 

 

 

 

 

 

 

trailrunner's picture
trailrunner

This is the most amazing bread I have ever created. I used a banana bread recipe for the base. The original is on Perfect Sourdough Teresa L Greenway’s Facebook site. I had previously made her formula. In an effort to clear out my pantry I decided to incorporate new fruits but keep the other essentially the same. I have canned green Victoria rhubarb from a friend in Wisconsin. I used applesauce that I made from wild apples I picked. I created enough bubbly levain to double the formula making 4– 8x4 loaf pans. The original recipe as published by Teresa calls for discard. I don’t keep any so I made 740 g of bubbly levain!! I drained the rhubarb and boiled the syrup down and basted the hot loaves with it. The flavorings are cardamom and diced candied ginger. All I can say is wow! Amazing. I leave this batter to rise in a warm place for 2 hrs. I find it really makes a wonderful difference in the breads texture. You can see the incredible oven spring. If you join/search  Perfect Sourdough you can see the post and get the links for the details. 

 

 

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