The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Valentinaa's blog

Valentinaa's picture
Valentinaa

This bread takes two days to make and it needs to rest for 24 hours until it can be cut into. You have to prepare 3 different starters (a preferment and two soakers), have to then boil the rye berries, I even had to crack the rye berries using a manual coffee grinder as I couldn't find any cracked rye. Then the loaf needs to bake for 14 hours at a low temperature (yes, you read that right, 14 hours) and rest for another 24, whilst you are out there drooling next to it.

Having said that, it's worth every second, it's the most hearty bread I have ever tasted - during the slow bake the sugars in the rye will caramelize and give the loaf a very juicy full flavour. Moreover, the long fermentation and baking in addition to using whole and cracked berries makes for a very healthy bread too - tasty and healthy? Yes, please!

So, let's get to it - what do you need: a sourdough starter, rye berries, cracked rye (as I didn't have any, I just cracked some rye berries myself), water, salt and some maple syrup (or molasses). This recipe yields two medium size loaves.

1. For the preferment: 50g sourdough starter, 350g cracked rye, 350g water

2. For the Rye Berry Soaker: 200g rye berries, 200g boiling water

3. For the Cracked Rye Soaker: 200g cracked rye, 200g water

4. For the dough: 500g cracked rye, 150g water, 22g salt, 100g maple syrup.

 

Method:

1. First day:

   - prepare the perferment

   - put the rye berries in boiling water and cover

   - place the cracked rye in water (room tem) and cover

   Leave to rest for about 16 hours.

2. Second day:

   - place the rye berries in boiling water on the stove and boil until soft (about one hour). Discard any remaining water and leave to cool down

  - Prepare the dough by mixing the preferment, rye berries soaker, cracked rye soaker and remaining dough ingredients and leave to rest for 15 minutes.

  - Place the dough in baking tins. Because the loaves will be baked slowly over 14 hours, it is paramount that steam does not escape, as such cover them thoroughly in both baking sheets and foil (I used 5 layers just to make sure, after all I didn't want 3 days of my life to be completely wasted). :)

 - Bake for 14 hours at 120 C. The classical method states that the temperature should be gradually reduced, but I skipped that part and baked it at 120 for the entire time.

- After the 14 hrs have elapsed, shut down the oven and leave the tins inside the oven for 1 hour longer.

- Take the loaves out of the tins and leave to rest inside linen couches for at least 24 hours more. Resist the urge to cut through immediately after being removed from the oven at all costs.

The next day, you can finally enjoy the pumpernickel bread. 

Enjoy!

 

Ref: Hamelman's Horst Bandel’s Black Pumpernickel and https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/ 

Valentinaa's picture
Valentinaa

Pane incamiciato literally means "a bread in a shirt" and it always comes off looking quite spectacular. I have been meaning to bake this bread for a while now, but have been somewhat taken aback from making the "shirt" for the bread. I have also wanted to make a bread made of semolina (fine flour made of durum wheat) for some time after coming back from Sicily (with a ton of flour in my luggage), so there goes nothing I said yesterday.

First, I have prepared a stiff levain from my liquid (100%) one as follows:

Stiff levain

Wt (g)

Bread flour

120

Water

60

Liquid starter

80

Total

280

 

 

1. The starter is dissolved into the water and then the flours are added and mixed thoroughly. I used my hands to make sure all the flour is incorporated properly.

2. Leave to rest for 4-6 hours or until it triples in volume.

 

Final dough

Bakers' %

Wt (g)

for 1 kg

Strong white wheat flour

25

200

Fine durum wheat flour (semolina)

75

600

Water

68.75

550

Salt

2.37

19

Stiff levain

35

280

Total

206

1649

 

3. Mix the flours with the water and leave to autolyse for 30 minutes. Add in the stiff levain and salt and mix thoroughly until all the flour is incorporated and the gluten is moderately developed (window pane test). 

4. Bulk fermentation: 2:30 hrs with SF after each 30 minutes

5. Cut two small balls of dough (I made two loaves) and stretch them on a floured surface using a rolling pin

6. Pre-shape the two loaves and leave to rest for 15 minutes.

7. Using a brush, put some olive oil on top of the rolled out dough and add whatever seeds you wish to add (I used black and golden sesame)

8. After the dough has rested, place it in the middle of the dough sheet and „dress” the loaf

6. Place the the loaves in well floured bannetons and keep them refrigerated for 10-12 hours

7. Remove from fridge and score carefully to only cut through the "shirt" and not the loaf itself

8. bake at 230 C for 20 minutes and at 210 C for a further 20 minutes (15 minutes with steam, last 25 dry)

8. Open the oven door and leave the loaves to rest in the cooling oven for 5 minutes more

10. Remove the loaves from oven and carefully take out the works of art.

I actually ended up feeling sorry that I have to cut this up and eat it. :)

Enjoy!

Valentinaa's picture
Valentinaa

Ever since I started baking sourdough bread, I knew that San Francisco sourdough would be my favorite recipe, especially after reading the glowing reviews Dsnyder and Codruta (codrudepaine) have given it. Having tried it a few times now, I reckon it's presentable enough for the tough judges on the Internet, so there goes my first post on TFL. :)

Everyone who has tried it loves this bread. The complexity of the flavours is just amazing, especially given that it's basically just a white loaf: the crust is nutty, whilst the crumb tastes sourly sweet. It's definitely an all around favorite.

The crust starts cracking as the loaf leaves the oven and it's a delight to just sit there and listen to it. That's if you can resist the urge to eat it, of course. 

Getting down to business, I used Dsnyder's recipe to start off with and then adjusted it just a bit by replacing some of the flour with spelt:

 

Stiff levain

Bakers' %

Wt (g)

for 1 kg

Bread flour

95

78

Medium rye flour

5

4

Water

50

41

Stiff starter

80

66

Total

230

189

1. The starter is dissolved into the water and then the flours are added and mixed thoroughly. I used my hands to make sure all the flour is incorporated properly.

2. Leave to rest for 12 hours.

 

Final dough

Bakers' %

Wt (g)

for 1 kg

Strong white wheat flour

80

370

Spelt Flour

20

93

Water

73

337

Salt

2.4

11

Stiff levain

41

189

Total

216.4

953

3. Mix the flours with the water and leave to autolyse for 30 minutes. Add in the stiff levain and salt and mix thoroughly until all the flour is incorporated and the gluten is moderately developed (window pane test). 

4. Bulk fermentation: 2:30 hrs (my kitchen was quite hot) with SF after each 45 minutes

5. Pre-shape the loaves and leave to rest for 15 minutes

6. Shape them and place them in well floyred bannetons and keep them refrigerated for 10-12 hours

7. Remove from fridge and bake at 240 C for 40 minutes (15 minutes with steam, last 25 dry)

8. Open the oven door and leave the loaves to rest in the cooling oven for 5 minutes more

9. Remove the loaves from oven and adore them. :)

 

Subscribe to RSS - Valentinaa's blog