The Fresh Loaf

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isand66's picture
isand66

This is a pretty simple bread made with 55% fresh milled and sifted Durum flour along with a little fresh milled whole wheat and KAF French style flour.  The Instant Pot yogurt was added to soften the crumb and roasted sweet potatoes add some extra tenderness and flavor.

This was a very tasty bread, perfect grilled with some melted cheese brushed with a good olive oil.

 

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, sweet potatoes and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 525 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

joc1954's picture
joc1954

This is a 50% whole-grain spelt bread, the rest of flour is T500 (strong white flour).

The dough was hand mixed with 4 hour long autolyse, then starter was mixed in and the gluten was developed with scoop & stretch method. Salt added after about 30 minutes and a bit of additional  scoop & stretch for about two minutes and then stretch & folds every 45 minutes for first 3 hours of BF.

 

About 73% overall hydration,  30 hour long cold retardation at about 10 degrees Celsius, then direct bake in iron-cast skillet starting at 240 dC for 10 minutes, 220 dC for 20 minutes and continuing uncovered for 10 minutes at 220 dC.

 

 

I am very pleased with the texture of this loaf.   

 

Happy baking, Joze

not.a.crumb.left's picture
not.a.crumb.left

I am still trying to get my retarding times sorted in the new wine cooler. So yesterday evening I did a not very scientific experiment and put it in the wine cooler at 6C for 5 hours....I have found that the dough takes quite a while to 'cool' down and when I took dough temp after 5 hours it was 9C before baking...

Took the loaf to a barbecue today and thankfully people know me when they saw my reaction once someone cut the loaf!  It must have been the Disco light that did it in the wine cooler!

75% hydration Champlain, 1 hour AL, Rubaud combined with slap & fold, 3 X 30 min tucking in dough each side (coiling) and then left dough alone until end of bulk, bulked 50%, bench rest 15 min and cinching for final shaping.

Elsie_iu's picture
Elsie_iu

After baking a loaf of yellow bread, it makes total sense to attempt creating orange bread next, right? This might sound odd at the beginning: mangoes, carrots, coconuts, oranges, ginger and coriander with… pancetta? But not so much if you think about how heavenly a combo prosciutto and peaches (or melons) make.

Vibrant Orange Sourdough with Pancetta

 

Dough flour (all freshly milled):

180g      60%       Whole white wheat flour

60g        20%       Sprouted white wheat flour

60g        20%       Pearl barley flour

 

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

 

For coconut milk (or sub 42g canned coconut milk):

14g        4.6%       Coconut cream powder

28g        9.3%       Hot water

 

For dough:

260g     86.7%      Dough flour excluding bran for leaven

156g       52%       Water

49g      16.3%       Whey

42g         14%       Coconut milk

90g        30%        Leaven

9g             3%       Vital Wheat Gluten

10g        3.3%       Alt Altus

5g          1.7%       Salt

90g         30%       Finely shredded carrots

1/2 tsp       -%       Orange zest (from 1 medium orange)

1/4 tsp       -%       Coriander powder

1/4 tsp       -%       Freshly grated ginger

 

Add-ins:

30g        10%       Dried mangoes

12g          4%       Crumbled crisped pancetta (from 4 thin slices)

 

___________

245g      80.3%     Whole grain

292g      95.7%     Total hydration (the carrots contribute to extra moisture)

 

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Soak the dried mangoes in enough hot water to rehydrate. Set aside until needed.

Dissolve the coconut cream powder in the hot water if using.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 1.75 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

The nuttiness and sweetness of barley and sprouted white wheat go very nicely with the fruits and spices in this bread. Biting into the pancetta bites gives a surprising burst of saltiness, which helps to balance the sweetness and keeps things interesting.

Inspired by Dabrownman’s mushroom-pie-looking apple pie, some of the pancetta went into this miso mushrooms stuffed aubergine  

 

100% Whole Wheat Sourdough with 50% Sprouted

 

Dough flour:

150g      50%       Whole red wheat flour

150g      50%       Sprouted red wheat flour

 

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

 

 

For dough:

260g    86.7%       Dough flour excluding bran for leaven

208g    69.3%       Water

52g      17.3%       Whey

90g         30%       Leaven

9g             3%       Vital Wheat Gluten

5g          1.7%       Salt

 

___________

305g      100%     Whole grain

305g      100%     Total hydration

 

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 2.5 hours, with two rounds of stretch and fold after 20 and 60 minutes.

Preshape the dough then let it rest for 20 minutes. Shape the dough and put in into a banneton. Leave to proof for 15 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

Due to improper shaping, the cross-section of the bread came out to be a bit irregularly shaped. However, it was well-proofed with pretty open crumb and a lightly blistered shiny crust.

This one has a very robust flavour with prominent sweetness. Its taste is distinctive to regular unsprouted red wheat bread.

Chocolate ganache filled sweet buns for mom

 

pitchoune's picture
pitchoune

Hello all,

I am hoping someone on this forum can lead me in the right direction.  I know that there are differences in milling between French and American flours.  I have my own home mill (a Nutrimill classic) and I would like to create French type flours at home.  I understand there are differences in humidity, ash content, malt and types of wheat but can't seem to find much guidance for the home mill.  Any suggestions?

Thank you!

dabrownman's picture
dabrownman

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

Yes, this is a remake of a bread that we really liked 3 years ago, Just click on the title……the ever popular - Willing to work hard and sacrifice much, sprouted, sourdough bread.  We were taken back when Lucy learned that a robot companion named Cimon (sounds like the real Simon) was blasted off the earth to the Space Station.

  

Yes, NASA now thinks that robots make better companions for astronauts than people do.  They do not vomit, pee and poop themselves during launch or any other time either.  Lucy says they should have sent her up there for astronomical companionship instead - even though she would have barfed, peed and pooped all over everything for sure….. plus she would shed a bunch of hair that would have been problematic eventually – probably causing massive die off of anything alive ….except Cimon.

I told her she was just plan nuts, instead of salted,  and that NASA was not stupid enough to send a barking,  baking apprentice 2nd classes that only speaks Swedish into space.  We Know she would immediately get upset with one of the extraterrestrial aliens spaced out there (humans are ET Aliens in space), bite their ankles and upchuck on their bare toes when they least expect it. 

Lucy says NASA is stupid - everyone needs and loves rescue dogs.  Even people with all the right stuff need service dogs for anxiety or complete mental breakdowns when the air, food, water and electricity run out, especially at the same time, so far from home.

She Says NASA has it all wrong from the get go, or launch in NASA terms, and went on to say that the real problem is that there are people on the space station.  The only thing that should be up there are robots and their Service Dogs like her in the first place.

She said that robots will eventually evolve to need service dogs too but, they will be programmed to never abuse them like their human masters do.   So, she figures she really wants to be a rescue, service, space dog one day if it means being rescued from me and having a real friend like Cimon. 

We don't see enough bottoms around here

I just about had enough when I realized that she wasn’t done and getting ready to do a toe, jam job on me.  Time to save those toes.   Lucy said she prefers robots with artificial intelligence rather than artificial people who act like robots and just think they are intelligent - like me.  Well doggies as Jed Clampett used to say, that did it for me.'

I told her I would ship her off to Elon Musk at Space X and have her blasted off toward Mars 15 years before humans or robots will need service, space dogs there before she could say Yippee O KIya!   She immediately disappeared to who knows where before I could grab her but she will turn up at dinner time no doubt.  That is why I had to do a re-mix of an older bread today ….so here it is….. but it isn’t quite the same either.

This time there was only 35% whole grains split 50 / 50 sprouted and non sprouted.  After milling, we had an 18% extraction of sprouted and non -sprouted bran which we split between the two levains 16 g each.  One was started with 8 g of NMNF Rye SD with 18 g of bran and 12 g of high extraction flour, half being sprouted at 100% hydration.  The other levain ended up with 16 g of bran and 142 g of high extraction flour, half being sprouted, with 30 g of fig yeast water - also at 100% hydration.

It isn't the 4th of July without ribs

 

The dough flour was the remaining 114 g (23%) of high extraction flour, half sprouted and 325 g  (65%) of KA bread flour.  That means the 2 levains were 6% each pre-fermented bran and flour or 12% pre-fermented flour total.  The over all hydration was 77% and we did a 2 hour autolyse with pink Himalayan sea salt sprinkled on top.

 

Grilled Salmon

We went old school, Space X Ballistic on this this once the two levains hit the mix and we stirred them in with the salt.  Onto the counter it went and we started the blast off with 200 slap and folds.  A 40 minutes rest, 3% more water added  so we could to say we did a fancy double hydration, and 50 more slap and folds followed by a 40 minute rest.   Then 2 sets of Stretch and Folds from the compass points also on 40 minute intervals.

Green Chili Chicken Enciladas

The we chucked it into an oiled SS bowl for a 16 hour retard.  The next day we let it warm up for an hour before we pre-shaped and then shaped it into a short, fat batard the French have a great name for if you care to look it up.  I would tell you but Lucy isn’t here to remind me what it is but she would be unlikely to know since she doesn’t speak French or English.

Shrimp Kabobs

Into the rice floured basket it went.  After another hour and a half we unmolded it onto parchment on a peel, slashed it extraterrestrial like, forgot to spritz it well, and into the Combo Cooker it went, screaming something appropriate, in an alien tongue, that even Lucy couldn’t decipher.   At any rate, the screaming thankfully stopped when the 450 F lid mercifully went on. Never had one do that before and won’t miss it not happening again.

Lucy's Red White and Blue, 4th of July Celebration Apple Pie with Snockered Cranberries, Blueberries aand Fresh Ginger

We did 18 minutes of steam and then 12 at 425 F convection with the lid off and the bread removed from the bottom with 8 minutes to go.  It was 208 F when it was moved to the cooling crack.  It sprang, sang, bloomed, blistered a bit because of no Spritz and browned up nice enough.  Now we have to wait for Ribs tomorrow to see if it has a nice, open,, moist glossy crumb or it drowned, closed mouth, in gummy, gibberish.

Lucy says always take a salad into space to eat with that ground up stuff in a tube.  Then you can have that Brownie covered with icing in red white and blue sprinkles.

This bread really puffed itself up and was super soft and moist on the inside ..... it was tangy too.  Sent some home with cousin Jay after the fireworks we set off in the middle of the street.

 
Dsr303's picture
Dsr303

Latest bake..used clay clouche.Really great oven spring and ears

Rae Weniger's picture
Rae Weniger

I married into an immigrant family from the Czech Republic.  When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway.  These look alike, and are closely related in the plant world, but are vastly different in taste.  

Toasting the seeds, then crushing was new to me, and great to learn.  I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290. 

PalwithnoovenP's picture
PalwithnoovenP

Another one of my not-so-successful bakes aesthetically but the flavor is so good.

I was intrigued by uncle Dab's bran levain when I first read it a couple of years ago and I wanted to try it because he says it softens the bran and makes the bread more sour but I could not find whole grains in my area. Finally I found some whole wheat (It's been years since I have laid my hands on some WW and made a bread out of it) in my local baking supply store so I immediately tried it out. I made it two weeks ago but I did not have time to post it even though I have plans despite it not being 100% successful. More and more TFLers are trying it too with good results. Sesame and whole wheat are a pretty classic combination I decided to go with that and here is my interpretation of it.



This was a 50/50 WW/BF blend so I gathered the required amount of WW and sifted the hard bits out. I got quite a huge amount that is almost enough for my 2 levain builds which surprised me.



Here is the high extraction flour that I got (Am I using the right terms?). I autolysed it in the fridge until the next day for almost 24 hours to ensure that any hard bit that went through the sieve can soften adequately. I just added water until it formed a dough. I then took 1 tsp. out of my stock starter and fed it with the bran until I got a thick paste. I was not used to the coarser bran so I just made a paste because it did not incorporate as flour used to. I was wondering how will I monitor any activity with every piece of bran just sitting atop each other.


Just after feeding for the 2nd build.

The next day the levain rose a bit and was full of bubbles; its aroma has also changed, nutty and sour. For the second build the bran was not enough anymore so I added a bit of bread flour. It looked like nothing was happening but I was about to see the fastest activity of my starter that day. Just past 1 hour and it already doubled. I didn't really expect that it will be much more active with the bran perhaps because of added nutrients; normally it will take 2.5-3 hours for it to double. I refrigerated it for a bit because I need to go outside at that time.



I mixed the autolyse, levain, bread flour, salt and just a little more water. These were mixed just until I got a soft dough.

I gave the dough 3 sets of S&F's each one hour apart.



I incorporated plenty of toasted sesame seeds after the first set of S&F. Bulk rise took a total of 4 hours.



Here is where it got tangled. :) The dough was very active, doubling every S&F. I do not know why I let it hang out at room temperature at 34°C for 30 minutes. Sometimes, I put my shaped white doughs in the fridge immediately when I know its activity is super; this WW dough was more active! 

.

It was already fully proofed by the time I put it in the fridge. The next morning, I knew immediately that it was overproofed because the volume was much much lower that when I put it in. Still had no idea why I forgot, I think it will still overproof even if I put it directly in the fridge after shaping. Perhaps, I should have put it the fridge after the last S&F so the core temperature will cool down and it won't overproof in the fridge. I think the best course for breads with whole grains or high activity is to just shape and proof the next day since the final proof is so quick! That's what I will do next time.



Here is the pancake that I've got. I was a bit sad because the dough was already looking so good, I even managed to score it. I just baked it until golden on both sides and it looked very different from the dough.



The dough was a little sticky with poor support on its structure so it was difficult to maneuver into the clay pot and it stuck to the pebbles which was difficult to pry hence it was ripped on one side.



Crust was not as crispy and shiny as I would have liked. Volume was very poor and spreading was serious. Crumb was a little dense but still soft. BUT...

The flavor! It was so good. Nice whole wheat flavor which goes great with the toasted sesame. The aroma was heavenly when it came out of the pot. No bitterness, a little sweet perhaps from the long autolyse. It was clearly very tangy because of the added whole grain, several notches tangier than normal, almost as tangy as my super sour white SD. No roughness! All of the bran was softened than when I just used WW directly as I did before. It just feels like eating a white bread with a bit more character. The rough bran is one of the reasons why I'm not a big fan of WW breads before. Bran levain works like magic!




It looks like a slice of pie here. :)











If you look at the slices, though not so desirable, they look perfect for bruschetta; albeit bigger more filling ones.

I just discovered the magic of avocado in a savory application. Never knew it would be so good. It was one of the combinations that I was hesitant to try because we only have avocados in sweets. It was like pumpkin which is used for sweets in the west and only in savory here. Thankfully, I was courageous enough and knew what I was missing for years.

It's avocado season here now so we have some good ones in the house. Of course, most went to our usual treat, chilled with condensed milk. For me, I took half an avocado, mashed it a bit and seasoned it with salt, pepper and calamansi which is a local lime. I spread it on a toasted slice and topped it with fresh tomatoes. I'm salivating again as I type this. So delicious!

Avocado Toast as a part of my dinner.


This side is burnt, let's view it from the good side.

dabrownman's picture
dabrownman

I wanted to put this  where I could lose it and possibly find it again using search for Glazing or Primer

Here is the Rose Levy Beranbaum’s take on brushing on a crust

Type of Glazes and Toppings
A crisp crust: Water (brushed or spritzed)
A powdery, rustic chewy crust: Flour (dusted)
A soft velvety crust: Melted butter, preferably clarified (1/2 tablespoon per average loaf)
A crisp light brown crust: 1 egg white (2 tablespoons) and 1/2 teaspoon water, lightly beaten and strained (the ideal sticky glaze for attaching seeds)
A medium shiny golden crust: 2 tablespoons egg (lightly beaten to measure) and 1 teaspoon water, lightly beaten
A shiny deep golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon heavy
cream, lightly beaten
A shiny medium golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon milk, lightly beaten
A very shiny hard crust: 1 1/2 teaspoons cornstarch and 6 tablespoons water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup
water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds,
or until thickened and translucent. Cool to room temperature, then brush on the bread
before baking and again as soon as it comes out of the oven.

Note: When using an egg glaze, it goes on most smoothly if strained. I like to add a pinch of salt to make it more liquid and easier to pass through the strainer.  An egg glaze will lose its shine if using steam during the baking process.  My preference is to use Safest Choice pasteurized eggs.

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