The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

yozzause's blog

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yozzause

 

 

Hi Folks just a couple of pics of my new starter at work producing a loaf of dubious pedigree with a whole mix of bits of flours used including country grain mix, wheat meal and some bakers flour. 

My previous culture was lost so the new one was started a short time ago, looking good in its infancy.

Employed autolyse for 1 hour, stretch and folds over 3 hours @ half hour intervals then shape and 1 hour  fermentation at room temperature before  overnight in the fridge proof and couple more hours recovery going into a hot oven with roasting dish over stone for 15 minutes remove and bake off.

 

Wildflower season here in Western Australia

Time to get away with the camper and see the beauty of mother nature in the bush

Judy & Cindy

 

 

kind regards Derek

 

 

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yozzause

 

CIBATTA style bread 83% hydration and small amount of dry yeast preferment

 

PREFERMENT

 

200ml HI-LO Milk

100g Stone ground wholemeal

0.25g Dry Yeast

 

I took the opportunity to use milk that was just on the turn to sour for this bread mixing the preferment at 8.50 am  and allowed it to do its thing for the rest of the day later in the evening  i added the rest of the ingredients and mixed this dough by hand on the bench

 

 

500g Flour

12g Salt

310g Water

 

This dough was quite wet but the pick up and slap method was used on the bench with a couple of  20 - 30 minutes breaks (autolyse) this definitely assists in the handling of the wet dough. once finished it was allowed to stand for an hour or so before me  going to bed and was then placed into the fridge overnight. i retrieved the dough at 5.00 am and allowed it time to warm up but didn't reach  room temperature  before dividing and rudimentary shaping and placing on a couch heavily floured with Semolina Ricinta flour.

The dough pieces were given about an hour and half  before being placed into the oven @ 180 for 50 minutes  coming out about mid day 

 

 

 

Kind regards Derek

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yozzause

Caught up with Zita  TFL (Bakingbadly) in Fremantle today on the first day of spring which delivered us a super day which we were able to enjoy with a couple of new experiences for Zita. No doubt he will post soon on our half day adventure as he did take quite a few pictures  and seemed to have had a good time doing it.

kind regards Derek

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yozzause

 

 Yesterday morning I decided to make some beetroot bread, which I had made previously and posted under chamelleon bread due to the fact that the colour changes during the baking process.

This time I was using the beetroot raw and grated 

Started off at 6.00am with making a preferment using 100g flour and 100ml of warm water and 1g of dry yeast

The preferment had developed nicely after 2 hours so the other ingredients were then added

Flour (500g) 452g white + 48g semolina only because I ran out of the white

Salt 10g 

Oil 10g

Beetroot 88g  (2 small peeled and grated beets)

Dry Yeast 12g

Water 300ml

The dough was mixed by hand on the bench  and placed in a bowl covered with cling film while we went off  to the gym and had a swim and a sit in the steam sauna.

 Back from the gym1 hour later the dough had risen note the times written on the film , this is a good reminder for how things are progressing.

The dark spot at the bottom of the picture is the shadow from the lens on the camera.

the dough was then knocked back (degassed) and allowed to recover for 10 minutes  it was then divided into 6 x 180g pieces shaped and placed on a lightly greased baking tray,

The tray was then placed into a large plastic bag which makes a wonderful prover preventing skinning and retaining transpired moisture. 30 minutes later the tray was removed and the dough pieces were washed with a cornflour paste wash and dusted with some semolina flour and scored they were then returned to the makeshift prover for a further 30 minutes to attain a full proof. The loaves were then put into the oven at 220C  with a half cup of boiling water  poured onto a shallow heated tray  at the bottom of the oven to give an initial waft of steam moisture to the oven interior. the bread was pulled out after 30 minutes.

 

 

The pink blush of colour is still evident and the beetroot has retained its vivid scarlet which I attribute to using raw beet rather than previously the boiled beet.

 

 The crumb has a nice moistness and good structure the colour of the crumb is influenced slightly by the small amount of semolina but does transform from the pink to  almost a khaki in my previous bake  hence the heading I gave it then as Chameleon bread. Overall pleased with this although my grand daughter  who was enthusiastic when she though it was cherry cake  but declined when told it was in fact beetroot. Eating wise the beetroot does have a suttle sweetness to it. looking forward to trying some as toast!

Kind regards Derek

 

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yozzause

 

 

 Its been a year since i took up retirement and quite truthfully i've never been busier, but i do recommend it.

I actually got around to doing some baking, my sour dough stockpile back at my old work place had all been used up in my abscence and none saved for the future, which was a shame as it had been going for quite a few years now.

Anyway i was able to buy a 5kg bag of Wallaby Bakers Flour that comes from Adelaide in South Australia. I was also able to buy a number of interesting flours from Kakulas Sisters in Fremantle, that being some Stone Ground Wholemeal, a Multimix grain flour and some Rolled Rye Flakes.

Compressed yeast was available at our local IGA store 114g costing just 80cents, so it was going to be fun being reunited with that old friend after years of dried yeast or sour dough culture to do the work.

 

The first dough was going to use a total flour amount of 500g so the quick reckoning of 1% is 5g  to make the rest of the calculations easy

 I took 50g of compressed yeast crumbled it into 200g of Flour and added 200ml of water  which makes a bit of a sponge to get things rolling along.

remembering that compressed yeast is 2/3 moisture compared to dry yeast, so more weight is required compared to dry yeast formulas

The remaining ingredients were added, 200g White Flour and 100g Stone ground Wholemeal brings the total flour to the 500g

Salt 10g (2%) Olive Oil 10g (2%) Egg 50g (10%) and  Natural non fat Yoghurt  from Tasmania 100g (20%) I bought the dough together in the Kenwood chef but tipped it out onto the bench to complete the dough formation by had it was then placed in a bowl covered with plastic wrap  and into my car which was out in the sun and makes a great warm spot for the bulk fermentation especially these cold mornings, only 17 degrees in the kitchen but almost perfect 28 in the car.

The dough was then ready after a fairly quick one and a half hours BF

It was knocked back  divided into two  handed up and allowed about 10 minutes recovery time  and shaped into two boules placed on a baking tray and into a plastic shopping bag tent and back into the car  to proof it was then washed with a cornflour starch wash and seeded and scored  it went into a gas hot oven, initially with no fan force for about 10 minutes and then the fan was switched on for the remainder of the bake.

  

 

Overall quite satisfied with the resulting bread for me it has a different smell when baking very happy that it had a nice texture that didn't tear when being buttered, had good flavour and colour also made beautiful toast too.

three more breads to blog coming soon all with the compressed yeast, I had a busy week with that 114g of yeast!

Multigrain  with  yoghurt

50% Wholemeal  with Dark Ale and Rolled Rye Flakes

and a White with Italian Semolina

kind regards  Derek

 

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yozzause

I recently had a friend visit from Scotland , Peter originally  came from the same small Hampshire village of  LISS that i grew up in . In fact Peter and his wife Hazel both came from the same village. they moved to Scotland after graduating from Uni and have worked there ever since.

I had already moved to Australia when i was 15. Anyway Peter had been visiting his sister in Adelaide who had recently been diagnosed with a terminal illness, Peter came and stayed with us for 2 weeks on his return trip to Scotland via Perth in Western Australia and Singapore for a couple of days then Dubai and back to Glasgow.

Peter had been here previously with Hazel and  we had toured the Southwest down to Albany and Margaret river. So this visit  being winter and all i asked if he would like to go North  and we decided upon Shark bay, Kalbarri and the monastic town ship of New Norcia

Peter didn't think the temperature in Perth was cold at all saying Glasgow was cooler and it was  supposed to be summer.

 

We set off in my wife's slideon camping vehicle a Toyota workmate V8  with a German Tisher slide on camper attached on the tray, i elected to also take my swag  as neither Peter or I felt like sharing the double bed together.

Our first day's travel took us along the Indian Ocean Drive which took us to some very pleasant coastal communities  rather than the busier Brand Highway that has big road trains using it. 

 We stopped at Dongarra a coastal town for a bit of a look  and then into the major town of Geraldton where we had  a nice roast chicken takeaway just on dusk. I had planned to stop at a free camp listed in an old book  but when we arrived it didnt seem to match the pictures and directed to a spot several  klm down a dirt road  So instead we pushed on a bit further to a free camping spot GalenaBridge beside the Murchison River that i had visited before.

It took just minutes to roll out my swag and have a bit of a night cap in the camper as well as re-arrange the rough plan that i had worked out. it seemed pointless to backtrack to visit Kalbarri when we could do that on the way back.  A reasonably good nights sleep was had although those road trains kept going all night long and  certainly make a bit of noise.

We were both up in time to see the sun rise and after a breakfast were on our way again, a quick stop at a remote Service station called the Billabong  Roadhouse also gave Peter the opportunity to have a drive of the beast, there had been very few roadside casualties Kangaroos and sheep and certainly no fresh ones so i felt he would be fairly safe, he was cautioned about swerving to miss any of our fury friends. We did come upon a fresh fox that was providing breakfast  for a magnificent Wedgetail Eagle where i explained  to Peter that Eagles have to take off into the wind  and if they had dined well can be quite slow and can become road victims themselves. Males weigh in at 4kgs with females over 5kgs  and wing spans of 6ft and 7ft 7in respectively. Peter did slow down and the eagle did show all the characteristics that i had predicted and with the camper being quite tall may well have  connected had he not slowed.

We drove into the town of Deneham  and had a walk along the foreshore and a nice fish lunch we then went the other side of the peninsula to Monkey Mia  world famous for the wild dolphins that come in and mingle with the visitors  we were to late for the organised feed time where there had been 4 dolphins come in that morning, but whilst

on the jetty 2 came by within a metre of the shoreline much to the delight of a young girl that ran alongside them on the beach for 100metres or more. As we were leaving to make for our overnight stay  a family of emus came by, dad with 6 of his juvenile youngsters that he had reared, the females lay a clutch of eggs and leave the males to it sometimes repeating the dose for another male. They were very friendly even sticking their heads into the cab of the camper van.

We drove back then to The Hamelin Pool Homestead for our overnight stay with hot showers and a good camp kitchen. Hamelin pool is also famous for its Stromolites  so we followed the sign that took us to the beach area and were able to walk along an elevated platform to see these strange  things.

Shark Bays’ stromatolites are significant because they represent a major stage in the Earth’s evolutionary history, one of the reasons forShark Bay's World Heritage listing. When the stromatolites were discovered by scientists in 1956, they were the first ever recorded living examples of structures previously found only as fossils in ancient rocks. Although SharkBay’s stromatolites are just 2,000 – 3,000 years old, the cyanobacteria that build them are similar to life forms found on Earth up to 3.5 billion years ago! This means the stromatolites are modern-day examples of life in Precambrian times. 

 

There was plenty of room at the homestead  so we picked a good spot  and the swag was rolled out onto the shells that form the parking area

 

Another good sleep ensued and again up in time for the sunrise a fellow camper asked if the slide on was mine as they had a similar set up i said that it was my wifes and that i was sleeping in the swag as my mate had the double bed to which she replied that i must be the snoring man! i could do little else but admit that i had been known to snore! We took advantage and visited the old shearing sheds where  there was heaps of information on the heyday of the shearing shed  and the hardships faced by those pioneers.

We were soon on the road again heading south a quick stop at the Billabong to top up a fuel  tank noting that diesel was some 20cents a litre dearer there than just before Geraldton, we were headed for Kalbarri  where i hadn't been before we elected not to drive to the gorge as Peter has been to the grand canyon so ours would seem tiny by comparison but it is on my list for a return visit with the wife during the wildflower season in a few months. i'd quite like to see the Grand Canyon too.

Kalbarri where  the Murchison river enters the Indian Ocean was very pretty indeed. apparently it can be very busy in the summer with lots of visitors and even more flies,we were spared both. Again the local fish was superb for lunch, we stopped off at many lookouts to admire the views and could see dolphins and sharks in the clear waters below

 

 

We pressed on and decided to stop at the place we had first given a miss to this was Oakabella homestead  it was find a spot in the paddock and Lorreta would be around to collect the $9.00 a head fee. We were soon set up and joined some campers that were French backpackers travelling around our big country, they spoke excellent English  and i invited them to share some

good Australian wine that i had bought along on the trip from my cousins vineyard. they thought it was delightful as they were drinking the chateau cardboard 4litr wine cask. We were soon joined by two more backpackers this time from Germany it was very interesting to hear of their travel exploits, they had worked in an onion factory to be able to have an extended visa and were travelling around Australia having a ball.

 

The senior contingent went to bed about 9.00 and left them to it. They were talking till about 11.30 we were sure that we had met the young man that would one day hold down the job currently occupied by Angela Merkal

 We were again up in time to see the sunrise, we were showered and  away before anyone stirred in the tents.  We called into Geraldton had a quick look around the Sunday market and found a nice place that did a real big breakfast which set us for the long drive down the midlands highway that would take us through lots of small country towns avoiding the main Brand highway with its triple road trains,  This route is supposed to be second to none when the native wildflowers come out in spring time.

 

We arrived at our intended destination the  Benedictine monastery town of New Norcia  Peter was keen to experience some of the monastical delights and booked in to the monastery retreat for the night and the light evening meal . i parked the camper down on the sports oval but didn't need to roll out the swag as i was going to sleep in the double bed in the camper i did break out a chair and a bottle of my home brew Ruby porter and sat back until i realised that i was being attacked by ants its amazing that they can climb half way up your body before the order is given bite now chaps and you suddenly realise that you have dozens of angry ants biting  i was able to dust them off but found the ground was alive with very busy fairly big angry ants  i decided to move the camper  just 20 metres or so where the ground was a little more moist which wasn't to their liking i finished my beer and went off to find father Peter  and was able to use the shower in the guests retreat we then went off to vespers in the church making it just in time the service was quite interesting with the monks chanting  and the congregation encouraged to participate unfortunately their are only14 monks left, there were once 170.  a simple evening meal was taken in the retreat  where 8 of us were fed  one of the monks came in from their area to have a chat with us which was very informative. Rain had set in as i made my way back to the van  and the track was awash  the field was also covered with a sheet of water i got into the van  and praised the lord that i wasn't in the swag tonight. Much rain fell and the morning found the camper in several inches of water but at least it was sunny.

 

 I had breakfast and started the camper up to go and collect father Peter i didn't require 4 wheel drive  but it was quite muddy. We joined the official tour of the town and all its historical buildings of particular interest to me was the bakery and flour mill.

I had known that for some time the name New Norcia bread had been sold to a Perth business  Unfortunately and a great shame is the bakery is  not part of the tour.

http://www.newnorcia.wa.edu.au/visit-new-norcia/eat-and-drink/purchase-new-norcia-products.html

After looking at that link i wonder just how much is still baked at New Norcia  especially as they also claim to be using flour from the mill, that has been out of action for many years. The old flour mill was quite interesting though.

At the conclusion of the tour we availed ourselves to the comfort of the old hotel for lunch and another product that is licensed out by the monastery  Abbey Ale.

From here it was just a short 132 klm back to the city, and our country trek was over. Peter had enjoyed a brief stay at the monastery and I would have loved to have been able to get into the bakery, perhaps I will have to chase up the current operators.

regards to all Derek 

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yozzause

Well we are back from our cruise, we departed from Fremantle port late afternoon onboard the P&O Pacific Jewel for a cruise up the West Australian  Coast and up to Indonesia and return.

We were soon into the shipboard life exploring the ship and getting ready for dinner at the Waterfront Restaurant, this would be the start of fine food in no short supply, following dinner there were many things to do ,There was entertainment at a variety of venues, my wife went off to see a floor show and i decided to go to bed early. Unfortunately as it turned out our cabin was on deck six and on deck seven there was an entertainment venue  and the amplified music especially the base was able to be heard. A complaint at the info desk did receive a visit from a staff member that agreed the noise was detectable. An offer of earplugs was accepted for an interim measure that i would follow up the next day.

First port of call was Geraldton which is the port for the Mid West of W.A where exports of grain and mineral sands are shipped around the world, our ship anchored out and shore was reached by tender. I have visited this town previously  and driven by many times on fishing trips up North. We had a pleasant time ashore purchasing a few rocks and rose cyrstals at the market. We were impressed with the development of the forehore which was formally railway sidings, its a shame the same thing wasn't being planned for Perth where railway sidings at Leighton Beach are to be developed  for expensive private housing rather than being open space next to the beautiful beach that we have there for the enjoyment of everyone rather than a privileged few.    

Back on board we were offered another cabin on deck 5  this was well forward and a quad with bunks above the 2 single beds and felt smaller than the cabin we were in, this was rejected as it was felt to be a down grade.Anyway the second night was not noisy as it was a Karaoke night (no base drum) plus i stayed up later this time. Next day we were at sea still heading north and the weather was appreciably  warmer. the following morning we were stopping at Broome i got up early to watch us arrive  and was able to take a picture of the sun rising over the masthead.

Broome is an old pearling town and still pearls are farmed here. we had visited once before so were familiar with the town and already done the touristy things so decided to head off into town

During our walk in this tropical very cosmopolitan town where Broome time is a very real phenomenon and whilst crossing the road where pedestrian crossings have signs that read Pedestrians must give way to to  traffic, my name was called out and it was my former manager who moved to Broome 10 years previously. We had a good long chat  under the shade of a tree in the middle of the road reserve catching up on all manner of things, I informed her of my impending retirement to which she replied that she had as good as already retired working in the Kimberley region.

 

The ship was alongside a warf in Broome which is used to export thousands of cattle north to Indonesia one of Australias biggest customers for the live cattle trade from the huge cattle stations in this part of the country.

From Broome we headed further north leaving Australia in our wake destined for the island of Lombok two nights and a full sea days sailing. There had been some talk of a cyclone in the area but nothing official just from phone conversations  of fellow passengers back home whilst in port. Although the seas were a little more lumpy there was nothing to hinder the progress, an announcement at midday did inform us that the depth of the ocean was 6,000 metres!

Lombok also required tenders to take people ashore and we were able to use the priority disembarkation cards given to us to help with our cabin inconvenience. Lombok is another world, immediately you are set upon  by all manner of people trying to sell you stuff. we decided to get out of the port gates and look for a blue cab that the brochures say you should use, again you are set upon by hoards of sellers or small children asking for money, We went back into the port gates and negotiated to have a car and driver, we wanted to get out into the country side and see the real Lombok.

Our driver took us out into the rural areas where rice is grown and people were going about their daily tasks, we declined the stuff that fellow passengers would be doing on their organised tours , weaving, traditional village and temples.

Lombok is predominantly muslim and most of the men were heading for the mosques. The driving was quite different to what we were used to but we never saw any road rage with small motorbikes being the main choice of transport.

Back to the ship and an overnight sail to Benoa the port for Bali. Bali is a firm favourite  for Australians where cheap holidays are just a four hour flight away. We had never been or had the inclination to go but know many that go year after year. Again the tenders were used to get ashore although this time there was a large catamaran also used to help get passengers ashore. again we hired a car and driver and got out into the countryside  for almost 4 hours the traffic here was chaotic but seemed to flow well. We got back to the ship in time to watch some really black clouds dump heavy rain on the island.

Another overnight sail bought us to what we were most interested in and that was the island of Komodo we were up on deck as we sailed in  and were escorted by a large pod of small dolphins. We were tendered ashore on an organised tour,  conditional for landing on the island which is a national park. Cold drinks were made available from ice chest presumably from the community  because P & O charged for everything.

Were taken for a bit of a hike through the jungle along pathways  of coral to prevent slipping in the mud, the guides were very good with a guard to the front and rear with forked sticks  to ward off any dragons should they decide to get to close, the trek was uneventful with only wild boar and deer being spotted, its a shame that our party didnt understand  QUIET with some jabbering away about nothing the whole way along. We were told that there may be some dragons at a place called the watering hole  and as we got to that spot there were 3 of the beasts  laying around. We were able to take pictures  and it seemed we were the spectacle for the dragons as much as we were wanting to see them. They looked quite lazy but just as we were about to move off a fourth dragon came out of the bush and surveyed the area but decided to keep on going along the same path we were to use       

So we saw the dragons and were quite impressed, we bought a carved dragon from the villagers that was quite a nice piece of wood carving for A$25.00 this is the main source of income for the village. the last picture is the beach area where we come ashore, the villagers come from around the next bay to set up for the tourists. 

We watched the sun set in this idyllic setting with young boys in their dugout canoes diving for coins being thrown from passengers

before we set a course for home the seas were a bit more bouncy on the way back but not to bad, My wife needed to sit up on the open deck  for some of the time to feel better, i on the other hand had followed a fellow passengers tip and placed a band aid over my belly button and it seemed to work from feeling queezy to no further problems. it got better the closer we got to home and after rounding the Northwest cape.

Not much to report on the bread on board other than i was told there were 6 bakers, didnt get an invite to visit the bakery unlike on the Queen Elizabeth.Some of the display items looked like thay had done a cruise or two previously. It was a good break and enjoyed by us both. i will now turn my attention to part 2  of Swansong

kind regards to all Derek    

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yozzause

I am on a countdown now from leaving  paid employ , for the last 10 years or so i have been with Challenger Institute of Technology which is a Government training organisation formally known as Tafe which stands Tertiary and Further Education.

I have had a number of rolls at Challenger being a Purchasing Officer, a stint with Hospitality Section as the technician and back at supply currently as a Contracts Administrator and auditor of credit card spending.

Fellow TFL’rs will have seen the breads and read of my exploits being able to use the in house Bakery that the Hospitality section has  attached to its training Restaurant  as well as the classes for commercial cooks and apprentices. Sadly this will all come to an end on June 30th my last paid working day  after accepting a voluntary severance whereby i get 12 months pay not to go to work!!!

Anyway I was asked if I would do a full day of Professional Development with the 13 Chef Instructors as they had requested  a baking day. I didn’t need to be asked twice I lept at the chance, the date set and  I started to plan a day of interest for both them and my self.

 

Kick off was going to be 8.00am  I decided we would do a full sourdough 3:2:1   but needed to have quantities larger than i have previously done so that became 6:4:2 kgs Just over 12 kgs this was then stretched and folded over 3 hours and taken on the 4th and placed on couches.

Dough 2 was Baguttes using a poolish that I prepared the previous day before I went home  this was to be used for our lunch

Dough 3 was the Hokkaido milk dough (tangzhong) which was also scheduled for lunch as we were making into buns. We Had a slight hiccup here as we discovered that the salt was still on the counter after the mix was placed into a proving tub, it gave me a chance to ask them what they would do, general consensus was that they would try to add the salt, we discussed the pros and cons. My thoughts were that the dough would then be over mixed  the salt was likely not to fully dissipate and would show up as coloured spots on the buns which would likely be tough. My plan was that the dough was essentially a Pate Fermente and that if we cut it into 500g pieces and stuck it in the freezer it could be used  in the coming weeks in the rolls that they would be making for the Restaurant.   

The fact that we were using a pre prepared Pate Fermente later in the day in another dough would show them the advantages of that. So another dough was required and if was going to be ready for lunch it would now be made an Instant Hokkado milk Dough with the simple addition of Bread Improver.

Dough 4 was also an instant dough this being a very rich fruit dough  using Honey instead of sugar and 50% fruit this was to be turned into Cinnamon scrolls using both cinnamon and roasted nuts in the roll up. Again a large dough so that all could have a go

Dough 5 was to be Dereks Home brew stout  with Wholemeal a touch of Rye and Sprouted Rye Berries. The home brew wasn’t quite ready for drinking anyway but was able to get the restaurant bar man to provide a very worthy substitute in a boutique Raging Bull Dark Beer from Margaret River an area famed for West Australian wines and this week monster surf waves. And to cap this off it was destined for the wood fired oven which was also being demonstrated.   

Dough 6 was the panini olive oil bread from Hammelman, this was one that i thought might have great potential for use in the training restaurant  this was a smaller dough than all the others  and used the Pate Fermente i had prepared the day before 

Dough 7 Last but not least was a gluten free offering, i had been in contact with Lauke’s flour mills from South Australia and they had kindly donated some of their Gluten free, yeast free, dairy free, multi grain mix. We do get a number of patrons to the training restaurant that are gluten intolerant or vegans and it quite important to be able to offer a substitute to enhance their dining experience.

I shall revisit this story with more details of the doughs with pictures in part 2

It will probably be after my return from a cruise that i am taking on P&O Pacific Jewel from Fremantle up the West Australian Coast calling at Geraldton, Broome then up to Indonesia calling at Lombok, Bali and Komodo before retuning to Fremantle.

I know its a hard life but someone has to do it. 

 

Regards Derek

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yozzause

Hi folks i got around to a bake  this week after 7 weeks holiday, and also being the last week of students at the college, i suggested a loaf based on one that i had seen in The Bourke Street Bakery book, Theirs was roasted Potato and Rosemary, mine was a bit different in that i was going to use 1/3 wholemeal flour, i was also going to use a biga,

i needed to make a 2kg biga, so quickly worked out the quantities of wholemeal flour that i would require and the water to have 2kgs this was simply 100% flour 65% water = 165%  2000g divided by 165 =12.12

Flour is then 1212 grams water 788g to this i added just 0.025% dry yeast 3.5g  that is 1/4% i also decided to add the fresh chopped rosemary 12 gramsto allow the flavour to eminate. This dough was mixed well and set aside for the next day, it has a small amount of yeast so that it ferments very slowly especially if it goes in the cool room for a period of time. As it was, there was a bit of an accident in the fact that someone failed to close the cool room door properly overnight so the temperature was not as cold as it should have been, and when i went to use it i thought that it looked well past its prime. and the confession of the coolroom was offered

Not to worry i was going to use it anyway.

The biga was incorporated to the main dough consisting of 4000g flour 100g salt 100g butter 100g eggs(2) Yeast 80g water 2000 the next evening. i cover the Biga in very warm water to get its temperature just right you can massage it in the water to assist, and even use that water for the dough. the dough was mixed well  and then the 1kg of roasted potatoe cut into 20cm chunks  was hand folded through the dough and then set aside to bulk prove in a container.

As the kitchen was in use for the training restaurant and they were short of students for the  Christmas Buffet i made another dough for the 100 dinner rolls that were required for the patrons. This was an instant dough that required no bulk fermentation i made this a 50% wholemeal with eggs and butter  to make them a bit more tastier. by the time they had been processed  and into the proover the  main dough was now  ready   to be scaled  this was done @700g with 6 or so going into bannetons and the rest onto linen couches on ply boards.

The dinner rolls were then washed and seeded and baked off, The main loaves were then placed onto baking trays and the ones off the couches were washed with the cornflour wash and slashed, the bannetons were decanted and all went into the oven or not quite all. i had 4 loaves that wouldnt fit in and as the other oven had merringues and puddings being cooked i took them into another empty class room and placed them into a couple of the ovens there. Water vapour was used inthe main oven but not in the overflow as there is no facility for that.

I baked the loaves out reasonably well and placed them in a safe place so that they could be distributed in the morning to training cafe in Fremantle. The aroma from the Rosemary  was very pleasant and when i got home i was able to sample the wares  i knew that they were not going to disappoint.

All in all everyone liked them a great deal and my last slice made great toast

 

Kind regards Derek

 

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yozzause

Hi Folks just a couple of pics of this bread that was much admired at work today

The dough was 4kg flour

2 kg Biga (a previously made dough with no salt 2kgs flour 1400ml water 10g yeast set aside in a container in the cool room 36 HRS)

100g salt

100g eggs

120g yeast

2100ml water

1000g roast butternut pumpkin

1000g   brown rice and barley

This is mixed to a soft dough and toward the end of the mix the cooked rice and barley is added so as not to macerate the grains. the rice /barley was cooked the night before with the absorbtion method

This dough was then bulk fermented, mine had to be done in a hurry hence the yeast quantity, it felt great to handle and was weighed off at 650 g for bannetons 250 for sticks and enough for 56 x 50g dinner rolls for the restaurant.

They proved quite quickly and were baked off with the use of steam/ water injection  and baked quite nicely. bread was cooled and sent off to the west end of Fremantle outlet of Quinlans  to be used for lunch and a few saved for tasting here. so i was lucky to get just a few photos to show you!

Had great feedback from the testers   

 

 

 

 

 All done from 4.00am to starting work at 7.45am

Happy with that!

kind regards Derek

 

 

 

 

 

 

 

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