The Fresh Loaf

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dabrownman's picture
dabrownman

The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy.  This one is no exception.  We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.

 

We followed out usual methods of late. 30% sprouted grain, dried in the dehydrator, milled and sifted to about 23% extraction.  The hard bits are then fed to the previous week’s reserved small amount of starter to make this week’s levain that is then retarded for 24 hours before a small portion is reserved for next week’s bake and the rest used for the levain for this weeks bread.  The pre -fermented flour was 17% and the overall hydration was 78%.

 

The dough flour (the remaining 77% extraction 10 grain and half AP and half KA bread flour) and water was autolysed for 2 hours with the salt sprinkled on top (and we used 100 g of the fig re-hydration water as part of the dough liquid) as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets of stretch and folds and 3 sets of stretch and folds from the compass points only - all on 15 minute intervals.    The slap and folds were 6 1 and 1 minute each.

 

The re-hydrated figs and 1 T of Anise seeds were incorporated during the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  Once the gluten development was done we pre- shaped the dough into a boule and then final shaped it and placed it in a lightly rice floured basket, bagged it in a used trash can liner and put it in the fridge for 15 hour retard.

 

When we took the dough out of the fridge we quickly noticed that the dough had over-proofed in the fridge as we slept so we decided to bake it right out of the fridge in a combo cooker.  Once the oven hit the 500 F pre heat  temperature, we upended the dough onto parchment on a peel, slashed it T-Rex style, loaded it into the DO, covered it and put it on the bottom stone.

 

We immediately forgot to turn the oven down to 450 F as planned but after 18 minutes of too hot oven during steaming we took the kid off and turned the oven down to 425 F- convection - for another 15 minutes until the bread tested done with a few thumps on the bottom.   We left the bread on the stone with the oven off and door ajar for 5 minutes more to crisp the crust some more.

 

The bread bloomed a bit, blistered and browned very well even if it didn’t spring much.  The mahogany color was influenced by the fig re-hydration water for sure.  The anise made this bread smell especially nice as it baked and cooled on the rack.  We will have to wait and see what the inside looks like when lunch rolls around and bread cools to slicing temperature.

The crumb out fairly open for a bread of this type and add ins.  It was glossy soft and moist too.  Slightly sweet due to the fig and fig juice.  The anise came through in taste as well as aroma.  A delightful bread all the way around that made a fantastic grill 3 cheese sandwich for lunch.  Will be dipping this in Italian oil vinegar herbs cheese and cracked blck pepper for an appetizer for tonight's dinner.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded Rye Sour

10

20

2

10

2.32%

23 % Extraction 10 grain

10

0

38

32

7.42%

Water

10

20

40

70

16.24%

Total

30

40

80

112

34.80%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 10 Grain

75

17.40%

 

 

 

Water

75

17.40%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

KA AP

150

34.80%

 

 

 

LaFama AP

150

34.80%

 

 

 

77% Extraction Sprouted 11 Grain

56

12.99%

 

 

 

Total Dough Flour

356

82.60%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Water

262

60.79%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.60%

 

 

 

 

Total Flour w/ Starter & Scald

431

 

 

 

 

Water

337

 

 

 

 

Figs (Dry)

46

10.67%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

78.19%

 

 

 

 

Total Weight

872

 

 

 

 

% Whole Sprouted Grain

30.39%

 

 

 

 

 

 

 

 

 

 

10 grain sprouted flour is equal amounts of wheat, rye,

 

 

 

 barley, spelt, emmer, Kamut, Pima Club, Sonora

 

 

 

 White, buckwheat & oat

 

 

 

 

 

 

 

 

 

 

 

1 T of  Anise was added at the first stretch and fold

 

 

 

 

And don't forget that salad to go with those Memorial Day Brownies

 Forgot the ribs and smoked chicken

Herbalgarden's picture
Herbalgarden

Homemade fresh yeast for the starter.

ChiaRosemary Campagne with black seed, caraway seed, garlic and cheese

 

 

 

 

 

greedybread's picture
greedybread

 

IMG_0854

In my little Turkish Phase at the moment…

I love Turkish food but haven’t really explored their breads much apart from

the Simitthe Pide and Turkish Flat bread.

This bread is delicious and so simple to make.

Fast and tasty!

Nice long life , I was still eating it after 4 days and it had been mistakenly stuck in the fridge.

Moist, tasty, milkish….

Lovely as toast for breakfast.

Divine with avocado and tomatoes…

You could use poppy seeds for a mix up.

IMG_0859

Victorian Milk Bread.

3 tsp yeast

2 tsp sugar

1 & 1/2 cups of warm milk

4 cups of bakers flour/high-grade/ bread flour.

Pinch of Salt.

Sesame seeds for top of bread (optional).

IMG_0861

Warm milk and add in sugar.

Stir well and add in dried yeast to milky sugar mix.

Combine Ingredients and allow to stand for 10-15 minutes until frothy.

Combine flour and salt while yeast is activating.

Stir milk mix into flour and form a dough.

Knead for 6-8 minutes until a smooth dough is formed.

Put dough in a clean oiled bowl, cover and allow to rest for an hour.

IMG_0858

After an hour, knock back and allow to rise again, covered for an hour.

Grease a loaf or bread tin.

Remove dough from the bowl after the 2nd rise and shape into loaf tin.

Cover and allow to sit until dough reaches the top of the tin.

Pre heat oven to 200 Celsius.

IMG_0860

Gently brush bread with beaten egg glaze and sprinkle on sesame seeds.

Place in oven and bake for 35-45 minutes.

Remove from oven and allow to cool slightly.

Turn out bread on a wire rack and allow to cool before slicing.

Delish!!

 IMG_0855

IMG_0853

 Did you think this was greedy?

Have you tried Black Bolzanese Rye Bread?

or the Greedy Pumpernickel?

alfanso's picture
alfanso

Well, really to the In Laws.  I've been baking up and warehousing a few different breads to pack in my bags as treats for them.  They've been documented here before, but here's the lot of them:

1 dmsnyder style son of SJSD batard (sesame seeds added just for kicks!)

1 Forkish bakery style Raisin Pecan Whole Wheat Levain batard

1 FWSY Field Blend #2 Levain batard

1 dmsnyder style Italian Sesame Levain batard 

1 Forkish bakery style Country Brown Levain batard

 

That should hold them for a while!

alan

HokeyPokey's picture
HokeyPokey

Finally - a Bread-o-lution post that is actually on time! This month I am making an old family favourite - Russian Boroidinsky bread that even got a stamp of approval from my Russian grandmother.

 

Full recipe and step by step instructions on my blog here

BurntMyFingers's picture
BurntMyFingers

This weekend I ended up with some of the best olive bread I've ever tasted, through a completely accidental process.

The first accident was that I needed to refresh a neglected rye starter. I made a whole lot of it then, rather than throwing out the excess, I mixed it with some all purpose flour. The proportions were 225 g rye starter at 100% hydration, 500 g all purpose flour, 350 g water and 1 1/2 t Kosher salt. After bulk proofing I tossed the dough in the refrigerator for a couple days because I like my bread really sour.

Then, my 3 1/2 year old grandson showed up and reminded me I was supposed to make olive bread with him. So we used the dough to do this, flattening it out and pressing in 1 c pitted olives (I used a combination of Greek green olives and Kalamatas) of which some where left whole and some cut in half at his direction, plus 3/4 t dried Herbes de Provence and 1 t chopped lemon zest. We stretched-and-folded to mix in the ingredients, proofed in bannetons for about 3 hours until doubled, then baked in dutch ovens at 475 degrees, covered the first 25 minutes then uncovered to brown.

The result was wonderful, really tart and zesty. I think, along with the long fermentation and the rye starter, mixing in the olives at the last minute was a key to our success. Who knows what would have happened to the dough if it spent 2 days in the presence of the salty olives?

The official recipe is on my blog, here: http://burntmyfingers.com/2015/05/26/recipe-olive-bread-with-rye-starter/

HokeyPokey's picture
HokeyPokey

Very very late in the day, but the wait was totally worth it! The lightest, tastiest sourdough Colomba Pasquale ever - massive thanks to bakes on this site. 

Full recipe and LOADS of photos on my blog here

 

STUinlouisa's picture
STUinlouisa

This bread was inspired by one in Kathleen Weber 's book. I was curious how flattening the dough, spreading it with garlic puree and shredded cheese (a combination of Jarlsburg Swiss and Parmesan), and wrapping it up into a boule would work. The main concern was that the loaf would  end up with a concentration of garlic and cheese goo in the center. That didn't happen. There is a pretty good dispersion throughout. Well worth  trying with other ingredient combos.

Happy Memorial day. 

Stu

STUinlouisa's picture
STUinlouisa

This bread box was made by my brother. The wood is from an oak tree that was removed when a house was built 5 miles away 15 years ago. Lumber was milled from the tree and used as trim and stair treads in the house. The leftover was given to my brother. 

 The wood was cut, fitted, sanded and glued mostly by hand it has no fasteners other than screws in the hinge. The wood was treated with linseed oil then finished with satin polyurethane. I'm just guessing that there was in excess of 30 hours work involved, when you enjoy what your doing who keeps track. It came out beautiful. 

I told him that if we put it on the Web he could get at least $19.99. The reply was maybe for 15 easy payments.

Now I've got  to make some bread worthy to be put in the box.

Stu

JessicaT's picture
JessicaT

I feel like I must brag a little bit, with this loaf that I just pulled out of the oven. After much trial and tribulation, and lots of loaves donated to the garbage can, I think I mostly understand how to bake a GOOD loaf of sourdough bread.

To start from the top, I had decided to try baking a loaf of bread, after being unsure of whether or not I had rehabilitated my starter. as well as the days being really hot. It had been behaving a bit weirdly still, but I thought, "What the heck." So what I did was use the Norwich Sourdough recipe as a the basis, and kind of did a weird mix of that with the Tartine method.

I did half of her recipe, so to break it down, the ingredients list went as:
450g ap flour

60g rye flour

300g water

180g whole wheat starter

11g of salt, dissolved in 25 g of water

I mixed the ingredients by hand, let it autolyse for 30 minutes. After that, I only did 3 stretch and folds at 30 minutes each. I had contemplated doing a fourth, but I had noticed the dough had been rising quite quickly, so I stopped it there. After the third stretch and fold, I let it sit for 30 minutes, at which point I did a quick and dirty pre-shape, let it bench rest for about 15 minutes, and did the final shaping, and dumped it into the banneton. I stuck it in the fridge at about 9:45 PM, and pulled it out at about 9:15am. I had noticed that when I pulled the loaf out, it had expanded in size up to about 1.5 times. I let it sit for about 45 minutes on the counter while the oven heated up, baked it at 475*F for 20 minutes with the lid on my DO and 450 without the lid for another 20 minutes.

Upon removal of the bread from the oven, I could hear it singing and crackling away. For the time being, I am thankful that I cannot smell the bread due to an on going cold, thus reducing the temptation to hack into it right away. But I cannot wait to let it finish cooling down to cut into it for lunch later.

A couple things to note, mostly for myself, but I had let the dough rise about 1.5x it's size each, during the bulk fermentation and final rise stage. As well, the days have been reaching about 30*C externally, and about 23-24*C inside the house. Bulk fermentation was about 1.5 hours, and final fermentation was about 12 hours.

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