The Fresh Loaf

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Jane Dough's picture
Jane Dough

This weekend I baked Jeffrey Hamelman's Five Grain Sourdough with Rye Sourdough.  I followed the instruction carefully.  It is a very slack dough but handles very nicely. It has a very pleasing taste, but not as pronounced as I would have liked.  Next time I make it I will investigate how to make the starter more tangy.

I have been curious about different baking methods so I tried a little experiment.  I made each loaf 725 grams.  Two I baked at the same time and one I allowed to prove at a slightly lower temperature than the 80 degrees called for in the recipe.  Much as I love my convection oven I begrudge the loss of space that the convection fan takes up.  Therefore two loaves at a time.  The loaf in the upper left was baked in a Lodge Dutch Oven.  The loaf in the upper right was baked in a Sassafras Bread Dome.  The foremost loaf was baked freestanding on a stone with what little steam I was able to muster up.  It was a last minute call to put that one on the stone so I didn't do justice to the steaming portion of the bake.  I did spray the oven walls  with water (I hope my husband never reads this!) a couple of times in the first 5 - 10 minutes.  I was hoping that would augment the weak steam that was being produced in a miserly fashion from my less than adequate steam pan - without much success.

If this was a contest "So you think you can bake" I would definitely give the #1 place to the Lodge bake.  The color of the loaf, the rise and the overall appearance of the loaf seems to me to be far more pleasing than either of the other two.  The Bread Dome does not brown as well although the loaf itself promises to be fine.  I could have left it open a few minutes longer than the Lodge bake.  Next time.  As for the poor neglected stone bake, there is not much to say.  While it will be fine to eat it doesn't stand up at all to the others. 

All in all it was a good bake.

 

ElPanadero's picture
ElPanadero

From Daniel's "Local Breads" book, this was a recipe for Auvergne Rye Baguettes with Lardons but having no lardons or pancetta to hand, I chose to use a tasty Iberico Chorizo that I had been gradually working my way through. There's never a bad time to eat chorizo in my books!

The additional flavour of rye in a baguette appealed to me and as I needed to check the viability of my recently rescued rye starter, this seemed like a good bake to attempt.

The rye content in the recipe was 50g in 450g of white flour with the overnight preferment being made with white flour and rye starter. I chose to use all rye for the preferment so my overall rye content was higher. I diced the chorizo finely and cooked in a pan for 5 mins or so before draining the oil off.

With main dough hydration of 70% this made for a very sticky wet mass. I autolysed for 30mins before adding the salt, chorizo and preferment, then did 3-4 stretch and folds over a 2 hour period which helped to pull it all together. Daniel retards his shaped baguettes in the fridge for 12-24hrs but I chose not to do this as I knew the chorizo would pack plenty of flavour.

Resulting baguettes are very tasty indeed, and the chorizo is in fact not at all overpowering but rather a more subtle flavour running right through the bread (presumably from the residual oils that have soaked in). The rye element affords a lovely nuttiness which goes well with the chorizo. A nice lump of Spanish Manchego cheese and this is a delightful snack, definitely to be a regular bake.

CAphyl's picture
CAphyl

When I first made this bread (recipe currently on the top right of FL), I froze two loaves.  I baked the first of the frozen loaves today, and it really came out well. I defrosted the dough in the fridge during the day yesterday, and did a stretch and fold and shaping before putting it into the covered baker to retard in the fridge overnight.

 

The crumb was a little more open on the frozen loaf than the loaf baked right away. The frozen loaf crumb is above; the crumb baked freshly is below.  I continue to have decent luck with frozen loaves.  This dough was frozen May 12, so it was frozen for about five weeks. This dough seems to hold up very well from frozen, as it was easy to deal with when it thawed. The baked bread today was very moist and tangy, and got the thumps-up from my husband.  Both loaves were excellent; I have one more frozen, so we will see how that is after baking.  I am sure I will continue to experiment.

Catomi's picture
Catomi

I just bought and started experimenting with Tartine Book No. 3. I don't have the others, but I did some reading online (especially tartine-bread.blogspot.com, now girlmeetsrye.blogspot.com). Based on her recommendation, I'm working with a 100% rye, 100% hydration starter that I started at the end of May. So far I've made 3 recipes from Book No. 3, and decided to sign up here in order to start a record of my loaves where I can relate photos to recipes.  I have a handy dandy notebook to put down any notes as I go, but I know I'm not going to get around to printing out photos and taping them in.

My first recipe was actually a crispbread, the oatmeal porridge crispbread. I would not attempt making it without my pasta maker, but with the pasta maker it was actually pretty easy. The three year old did most of the handle turning for me. I found I could fit 1/5 of the dough, rolled to the thinnest setting, on one baking sheet (I had to cut it in two to handle it). The crispbreads seemed kind of bland to me, but my family is eating them very happily. They stand up to hummus and peanut butter, as long as you're gentle. 

My second recipe was the white wheat blend (Ode to Bourdon). I decided for purposes of timing to do a simultaneous leaven and autolyse, so mixed the leaven in the morning, and also mixed the autolyse (minus salt). I forgot to add the additional 50 g water when mixing the leaven and autolyse. Oops. I also needed to rotate the loaves halfway through; the first one was unevenly browned. Texture was fine. Flavor to me seemed unexceptional, but I'm using store bought flour and it's possible it's older. Again, the family is eating it quite quickly and happily. 

Here is the white wheat blend:

I found some spelt flour, so my third recipe was the spelt-wheat bread. Again, I did a simultaneous leaven and autolyse. Once the leaven was ready I mixed the two together, added the salt and additional 50 g water recommended by Robertson, and started my bulk ferment. Then I went online and read about how spelt doesn't absorb water as much as other flours, and that decreased hydration is recommended. Whoops. Sure enough, it was a very wet, sticky dough. Shaping was extremely difficult for my inexperienced hands. I gave it my best shot and let the dough do the final rise overnight in the fridge. When I baked it the next morning, even though it was cold it was still quite soft. It baked up OK, though I should have checked temp. The crumb of loaf #1 was very moist, almost a little tacky. It makes excellent toast, though.

The spelt wheat bread is the main photo for this post, as I couldn't figure out how to resize pics on an ipad and the main photo is allowed to be larger. 

 

Up next, I want to try turning the brown rice porridge bread into crispbreads and slathering them in sesame seeds. Robertson says this is a simple matter of decreasing the hydration to 50-60% (and cutting the recipe in half, so as to not wind up with a ridiculous number of crispbreads). We'll see. I may also try making the oatmeal porridge bread, as I'd like to get a couple more loaves baked before we go out of town for a week. 

dmsnyder's picture
dmsnyder

Yesterday, I baked a bread based on Ken Forkish's "Pain de Campagne" from Flour Water Salt Yeast. Forkish's is basically a white bread. Mine is made with 500g AP, 200g WW and 100g Rye in the final dough. (The levain contains 160g AP and 40g WW flours.) I also omit the instant yeast. We really like this bread.

 

 

Today, I made a German-style rye bread. 

This 70% rye was inspired by Hansjoakim’s “Favorite 70% Rye.” It is basically the same as his formula which I first baked in September, 2009. The baking protocol has been modified slightly and gives a better result, I think.

 

Total formula

Amount

Baker's percentage

Medium rye flour

436 g

70

All purpose flour

187 g

30

Water

467 g

75

Salt

11 g

1.8

 

Rye sour final build

Amount

Baker's percentage

Medium rye flour

218 g

100

Water

218 g

100

Ripe rye sour

11 g

5

  

Final dough

Amount

Baker's percentage

Medium rye flour

218 g

54

All purpose flour

187 g

46

Water

249 g

61.5

Salt

11 g

2.7

Rye sour (all of the above)

447 g

110

Note: 35% of the total flour is from the rye sour.

Procedures:

  1. The day before baking, mix the final rye sour build. This should ferment at room temperature for 14-16 hours. 
  2. Mix all the ingredients in the final dough in a large bowl. If using a stand mixer, mix for 3 minutes with the paddle at Speed 1. Switch to the dough hook and mix for 2-3 minutes more at Speed 2. The dough at this point is a thick paste with little strength (gluten development providing extensibility and elasticity). Optionally, after mixing, you can knead briefly on a floured board with well-floured hands.
  3. Transfer the dough to an oiled bowl, cover it tightly, and ferment for 1 hour.
  4. Transfer the dough to a floured board and pre-shape it into a single round. Cover with plasti-crap or a damp kitchen towel and rest for 5 minutes.
  5. Shape the dough into a boule and transfer to a well-floured brotform or banneton. If you want the rustic look of this bake, place the boule seam-side down in the brotform, so, when you flip it on to the baking stone, the seam-side will be up and will open with oven spring. If you want a less rustic look, place the boule in the brotform seam-side up. Then, just before baking, flip it onto a peel and dock the loaf.
  6. Cover the boule with plasti-crap or a damp towel and proof for two hours. (My loaf was fully proofed in 1 hr and 45 min.)
  7. One hour before baking, pre-heat the oven to 250dC/480dF with a baking stone and your steaming method of choice in place.
  8. When ready to bake the bread, turn the oven down to 460 dF. Then transfer the boule to a peel. Score or dock it. if you proofed seam-side up. Otherwise, don’t.  Transfer the boule to the baking stone. Steam the oven.
  9. After 10 minutes, remove your source of steam from the oven.
  10. After 15 minutes, turn the oven down to 225C/440dF.
  11. Bake another 20 minutes, then turn the oven down to 205dC/400dF and bake yet another 20 minutes.
  12. The loaf is done when the crust feels firm, it gives a “hollow sound” when the bottom is thumped and the internal temperature is 205F or greater.
  13. When the loaf is done, turn off the oven, but leave the loaf in it with the door ajar for an additional 10 minutes.
  14. Transfer the loaf to a cooling rack and cool thoroughly. Leave it 24 to 36 hours, loosely wrapped in linen, before slicing.

 

70% Rye, cooling

This loaf is now cooled and wrapped in bakers linen. It was "cured" for 36 hours before slicing and eating.

Rye in Linen

 

70% Rye profile

 

70% Rye Crumb

 

My idea of a proper Sunday breakfast

Happy baking!

David

P.S. If a medieval German knight had a very good baker, he might be lucky enough to have a bread like this on his table. 

 

emkay's picture
emkay

David's (dmsnyder's) San Joaquin sourdough is my new go-to bread. I've made it on four separate occasions over the past 2 weeks. I love the convenience of the method that David developed based on Anis Bouabsa's baguettes. My only change is to use more rye. I use about 15% whole rye in the final dough and in my levain. My hydration is usually around 76-77%.

I mix my levain in the morning (or the night before) and the dough in the evening. I stretch and fold the dough to develop the gluten over a 3 hour period and then bulk retard in the refrigerator for 18 to 24 hours. The next evening, I do a quick preshape of the cold dough and a 60 minute bench rest. The final proof is about 45 minutes. Hot and fresh sourdough for dinner!

The GOOD...

Glorious simplicity.

sjsd_june9_ci1

sjsd_unadorned

With a tiny bit of kalamata and castelvetrano olives.

sjsd_olive_jun20_a

sjsd_olive_jun20_d

sjsd_olive

The BAD...

Here's the same batch of olive dough but underproofed. I circled the blown out portion that is typical of an underproofed loaf.

sjsd_olive_jun20_under_a2

sjsd_olive_jun20_under_b2

sjsd_olive_jun20_under_c

And the UGLY...

Failed attempt at shaping a blunt baguette. Looks ugly, but the taste and texture were amazing. It made the best sandwich roll.

sjsd_june17a

sjsd_june17b

A big shout out to David for sharing his wonderful Central-Valley-meets-Paris sourdough. Thanks!!!!!

Mary

dabrownman's picture
dabrownman

Lucy, being a German Baking Apprentice 2md Class in fairly good standing when she isn’t sleeping, came up with what she thinks is a fitting healthy and hearty bread that, if actually baked back in the 15th and 16th centuries would, all by itself, explain this one armed knight’s long life, clean behind and possibly account for his missing arm - especially if he washed it down with too many very dark, high alcohol European brewskies.  Lucy does have a thing for men with Von in their name since she is a real Von Snigglefriz herself.

 

First off, the bread had to be 100 whole grain and sourdough.  No tough, self respecting, one armed knight would be caught dead eating fluffy, white, Wonder Bread.   Second, some of the grains had to be ancient varieties that might have been found around that time, native to Germany or called dinkel which rhymes with dackel.  So Lucy picked, rye, spelt, farro, Kamut, barley and wheat.

 

Third, since the water was poisonous back then, folks drank beer to keep from having ….dirty arses!  But knights didn’t drink woosie low alcohol German lagers, they drank high alcohol dark beers with real oooopphhh to them like the one Lucy chose for the dough liquid -  a very dark Grand Imperial Porter at 8% alcohol made in Poland which itself was part of Germany at the time and several other times too.  This beer is not for the feint hearted nobility and had a very strong, assertive flavor fitting for the toughest knight.

 

Fourth, for a bread to be considered hearty and healthy, especially one that made knights seemingly live forever even with appendages and possibly appendices missing, it needs to have healthy seeds packing the inside.   Lucy picked wheat sprouts, pumpkin and  sunflower seeds, chia and  lots of flax seeds since clothes were made from flax back then too.  Nothing is too small and insignificant for Lucy not to lend a lessened understanding of it in the end.

 

The grilled salmon for the tacos earlier this week were used for today's breakfast schmear below.

With the bread concept set on parchment, the paper of the day that we now use for baking bread, we set about getting it all organized even before we knew what Karin’s challenge was going to be exactly.   We ground the whole berries on Tuesday and sifted out the 15 extraction of hard bits to feed the levain on Wednesday. 

 

The levain was our usual 3 stage build and by using the 15% hard bits for the feed  they would be as wet for as long as possible and hopefully not cut the guten stands as much as they could.   We used our Ancient Age Rye Starter that had been in the fridge for 8 weeks - it was very sour and nearly gone!.  The first stage of the levain build was 2 hours and the 2nd stage was 3 hours when it doubled in volume.  We refrigerated the  levain for 24 hours after it rose 25% after the 3rd feeding.

 

The next evening we autolysed the 85% extraction multigrain flour with the Polish Grand Imperial Porter for 1 hour with the pink Himalayan sea salt sprinkled on top so it would not be forgotten.  It took 3 hours for the levain to warm up and then double again once it was retrieved from the fridge.  Once the levain hit the mix we did 3 stets of slap and folds for 7, 1 and 1 minute each on 20 minute intervals.

 

We then did 3 sets of stretch and folds on 20 minute intervals.  The sprouts were added during the first set and the rest of the seeds were added during the 2nd set.  By the 3rd set, everything was evenly distributed and this dough was well packed with seedy goodness.  This dough was a little stiffer than our usual and could easily have taken another 5% water to get to 90% hydration - no worries. - and what we will do next time.

After a 20 minute rest, we pre-shaped and then shaped the dough into our normal squat oval fit for the mini oven, placed it in a rice floured basket, bagged it and put into the 36 F fridge for a 12 hour retard.  This bread is past the maximum weight and size we usually put into the little blistering beast so we hoped for the best and figured that if the top got too dark we would just turn it over with our remaining good arm.

 

We let the dough warm up on the counter for an hour and half but it still wasn’t proofed enough for these old eyes to be ready for the oven so we gave it another 30 minutes on the counter before firing up the Mini Oven to 500 F and getting (2) of Sylvia’s steaming cups boiling in the microwave.  Total counter proof was 2 hours and 15 minutes. 

 

We upended the dough onto parchment on the top lid of the mini’s vented broiler pan and slashed it twice with an appropriate heavy battle sword which was too big for Lucy to lift.   The steaming cups went on the lid catty corner and then we slid the whole shebang into the tiny oven - it was a close fit.

 

We steamed it for 15 minutes and turned the oven down to 450 F after 2 minutes ointo the steaming process.   Then we took out the steam, turned the oven down to 425 F convection and continued to bake for another 15 minutes until the bread hit 205 F on the inside.  We did turn it over for 5minutesto make sure the top didn't burn.  We let the bread rest for 5 minutes in the now off oven to crisp the skin and then it was removed to the cooling rack.

 

The left over grilled salmon when mixed with cream cheese made for a fine schmear on this bread for today.s breakfast that was served with a ripe banana, mango, strawberries, cherries, blueberries and Denver omelet made with caramelized onion and mushrooms, some fresh red pepper, smoked Gouda and pepper jack cheese.

 

The bread sprang, bloomed and browned OK just barely well enough and developed the little blisters on the crust that the MO is so adept at making on whole grain breads.  The crumb was not as open as we wanted but it was dark,  soft and moist and attractively decorated with seeds.  The taste was exceptional and medium sour as the distinctively assertive porter taste powered through for once.  We estimate the dough was about an hour under proofed but we ran out of time.

With racks of ribs in the smoker,  potato salad and beans to make and my daighter's boyfriend coming into town to drive her to Texas and AP school later tonight - the dough got as much proofing time as life would allow.  We love the taste of this bread.  After reading about Götz von Berlichingen risking life and limb,  I'm positive that knights use to fight over less substantial things thaqn a good bread in the old days.

 

Formula

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

8

0

0

8

2.01%

15% Extraction 6 Grains

8

16

32

56

14.07%

Water

8

16

32

56

14.07%

Total

24

32

64

120

30.15%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

60

15.08%

 

 

 

Water

60

17.65%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total Flour & Water

16.09%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 6 Grain

338

84.92%

 

 

 

 

 

 

 

 

 

Salt

8

2.01%

 

 

 

Porter

280

70.35%

 

 

 

Dough Hydration

82.84%

 

 

 

 

 

 

 

 

 

 

Total Flour

398

 

 

 

 

Water 60, Porter

340

 

 

 

 

 

 

 

 

 

 

Whole Wheat Sprouts

50

12.56%

 (dry weight)

 

Pumpkin & Sunflower Seed

50

12.56%

 

 

 

Chia Seeds

25

6.28%

 

 

 

Ground Flax Seed

25

6.28%

 

 

 

Total Add Ins

150

37.69%

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

100.00%

 

 

 

 

Total Weight

896

 

 

 

 

Hydration w/ Adds

85.43%

 

 

 

 

 

 

 

 

 

 

The 6 whole grain mix is 50 g each of: spelt rye,

 

 

 

Kamut, farro & barley and 150 g of wheat

 

 

 

 

Lucy says not to forget the salad 

Simon280586's picture
Simon280586

I need to start taking better notes. I've accumulated a lot of pictures recently, and looking through them I find I have trouble remembering exactly what I actually baked. Also, a couple of the breads seem to have fairly nice crumbs in hindsight (I tend to be quite critical at the time), so I wish I could remember my precise handling methods and timings. Oh well.

 

I think this was a Pain au Levain from Hamelman.

 

 

This was from Forkish's FWSY, either a white bread with poolish or biga. I made some pizzas with it too.

 

 

 

 

This was a white bread with poolish from Forkish, but I reduced the hydration to around 65% because I wanted to work with a less sticky dough:

 

I made it again a few days later, this time at about 63% hydration. Somehow the high percentage of poolish (50% of total flour) allows for a fairly open crumb even at this low(ish) hydration. Environmental variables and flour type may be partly responsible too, of course (I think the weather was a little bit more humid than usual when I made this).

 

 

There are some more (including a French boule which had a very nice crumb and noticeably sweet taste) but I took them on someone else's camera and still need to copy them off there. Just wanted to clear my backlog a bit.

 

I also have a few questions, if anyone is inclined to answer. These are mainly related to differences in approach I've noiced between Hamelman's recipes and Forkish's.

1) None of Hamelman's breads specify a volume (eg double, triple) for bulk fermentation. Nor does he (as far as I can tell) give much indication of how to assess whether bulk fermentation has progressed enough. Do any of you try to reach a specific volume, after folds? And what do you look for when deciding whether the dough is ready to divide and shape?

It may be because I'm not using American flours, or because I make smaller quantities of dough, but I've noticed that my doughs invariably take longer to rise during the bulk stage than specified. For instance, for the Forkish recipes where the dough is meant to triple, my dough can take hours longer than specified despite meeting the target temperature or even exceeding it. So I'd prefer not to rely solely on time. I do look at things like the amount of aeration and volume, but I'm interested in your thoughts.

 

2) The Forkish recipes I've been making recently (white bread with poolish or biga) involve 2 or 3 folds after a light hand mixing, no autolyse period, and a 2.5-3x volume increase during bulk fermentation. I found it interesting because Hamelman's recipes tend to involve a similar number of folds, but only after a good few minutes at second speed in a professional mixer, at which point the gluten is already moderately developed. Neither does Forkish include any preshaping in his recipes. In addition, the high-hydration of Forkish's doughs mean the gluten develops more slowly (if I remember correctly). So why are 2-3 folds after a light mix sufficient in his recipes? I suppose the longer fermentation times have something to do with it, as in no-knead recipes. I'm really just curious.

 

3) I'm still conflicted as to the appropriate amount of degassing during shaping. Forkish suggests not trying to degas at all, to preserve the gases and structure of the dough, which I've found to be quite tricky as the dough (when tripled in volume) is very light, fragile and gassy. On the other hand, Hamelman's method involves degassing multiple times, during both preshaping and final shaping. If you watch the King Arthur Flour Youtube video where he demonstrates shaping techniques, during the final shaping of the boule you can see he really squeezes his fingers quite firmly into the dough during the initial rounding, and seems to not be overly concerned about maintaining the majority of the gas. Both methods seem to result in beautiful, open crumbs, judging from the photographs in their books. What's your favoured approach?

hanseata's picture
hanseata

Fellow bakers, many of you rose to my last year's challenge, re-creating a Vollkornbrot for Schlosshotel Cecilienhof in Potsdam ("When Taste Meets Tradition").

I fully trust you to come up with another loaf with a historical connection - a bread worthy of Götz von Berlichingen, the Knight With the Iron Hand.

This is what it is all about:

My husband and I are romantic souls. We like to visit fortresses and castles, and whenever we travel in an area where those are plentiful, we check for hotels with turrets and moats, commanding views and a rich history.

On our recent trip to Germany we stayed two nights at Schlosshotel Götzenburg in Jagsthausen. The medieval Castle Jagsthausen is the birth place of Götz von Berlichingen.

Götz von Berlichingen (1480 - 1562)

This notorious knight spent his life as mercenary, engaged in the never ending feuds between Emperor, nobility, church, wealthy cities and farmers, losing his arm, being incarcerated, outlawed and re-installed in the process (amazingly, he nevertheless lived to a ripe old age!)

He would have been probably long forgotten, if not immortalized by Goethe in his drama "Götz von Berlichingen with the Iron Hand", who turned the belligerent knight into a pillar of integrity against a deceitful and decadent society - in other words: a German Robin Hood.

Goethe turned Götz into a German hero

 When besieged by the Imperial Army and asked by its captain to surrender, Goethe had Götz say the famous (and, in the last part, often quoted) words of defiance:

"Me, surrender! At mercy! Whom do you speak with? Am I a robber! Tell your captain that for His Imperial Majesty, I have, as always, due respect. But he, tell him that, he can lick me in the arse!"

My husband quotes Götz von Berlichingen

 Schlosshotel Götzenburg doesn't only offer an lovingly restored medieval environment, beautiful views, and fine dining - its courtyard also serves as stage for the annual theater festival Burgfestspiele Jagsthausen.

One of its highlights, is, of course, the drama about the outspoken knight with the iron hand.

Scene from this year's theater production "Götz von Berlichingen"

The (comparatively moderate) price for our hotel room included breakfast (thankfully, something you still can expect in most German hotels!)

The ambiance - dark paneled dining hall, solemn ancestors looking down from the walls, body armor and tapestry - couldn't have been more appropriate. The dinner the night before had been fabulous, so we had high expectations for the breakfast.

Everything was fine - except for one thing that really matters for this bread loving baker: the rustic looking loaf on the table was sadly lacking - in crustiness as well as in taste!

Breads at the breakfast buffet - a mass produced disappointment

When I asked about it, I learned that it was not baked in a local bakery, but supplied by a whole grocer: hence its blandness and rubbery crust. Not at all worthy of the legacy of a fierce old knight! (He might have fed it to his dogs.)

Grumbling at the breakfast table, I pondered what to do. Whine about it to the manager? Or smite this nice hotel with a nasty comment at TripAdvisor? I had a better idea.

I WOULD GIFT THEM WITH A BREAD!

So, please join me, dear friends, in creating a special loaf, worthy of the noble Götz and his beautiful castle (which is, by the way, still owned by the Berlichingen family!)

Even though this loaf is meant for a medieval castle hotel - please, refrain from submitting an "Authentic Bread" à la Don Sadowsky. The tough old fighter might have had his share of those, while embattled, but he surely would not have served them to guests of his castle.

I won't give you a deadline, most of you are hard working people with little spare time, and if you want to participate, you will bake your bread as soon as you can, anyway.

Every contribution will be posted and linked to your blog (if you have one).

I will present our results to Schlosshotel Götzenburg, and, hopefully, when any of us visits there next time (it is well worth it!) you'll find a bread that (like Cecilienhof Vollkornbrot) marries taste with tradition.

Schloss Götzenburg

 

yozzause's picture
yozzause

 

Hi Folks been a while since i last had a bit of a bake at work, i had been tending my culture regularly but just didnt get the time to do a batch.

But that changed i made a dough during the lunch break just the bog standard 3 flour: 2 water :1 sourdough culture, also being 3 kgs: 2kgs: 1 kg:

The dough was stretched and folded every hour 1.00 2.00 and 3.00 the dough was taken at 4,00 scaled pre shaped rested and then moulded placed on couches and into the cool room for overnight.

Next morning i got in @5.30 am and was going to process another dough for the restaurant/cafe whilst i was waiting for the sour dough to bake.

I got everything into the mixer including the water only to find that the mixer would not start,  i checked the micro switches, and still couldnt get it to go, i then tried to fire up the oven with the same result nothing happening.

I quickly looked up and saw that bug zapper was off too, a sure sign that the emergency stop had been tripped, i knew where the switch was but where is the reset key, i contemplated the early morning call to the Hospitality technician and decided to wait until 6.00 but kept looking and eventually found the key and got everything going.

 

     

 all above the sourdough the loaves scaled @500g the stcks at 300g, below the 100g  2% everyting (almost) dough these mini loaves were

served cut diagonally and served with a hearty soup, the restaurant cafe outlet is in the west end of Fremantle next to the University

of Notre Dame with customers being students and pensioners that know good value @ $7.50 and the serves are generous!

 

 

So there we have it  the Sour dough turned out well  and the 100g mini's that were destined to accompany a french onion soup  were looking good in the oven too this was a reasonably rich dough, one i call MY 2% Dough

In this case 2kgs of flour 2% salt 2% milk powder 2%butter 2% egg 2% yeast .0.5% dobrim 500 bread improver which allows this to be an instant dough, water was not measured i'm afraid in my haste to get things underway. From the mixer onto the bench scaled preshaped rested (whilst i put the sourdough into the oven, and then shaped onto flutes on trays and into the proover. 

All in all a nice little wake up starter before the real job, a quick shower to start behind a desk for 7.45.   

Kind regards Yozza

 

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