The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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buffalo's picture
buffalo

Hello bakers. I just found this thefreshloaf, and it seems like a place for me. I'm not a big baker. I've made the Amish friendship bread once. But that was a couple years ago. Sense July I have decided to get healthy. I have given up drinking anything except water. I was addicted to diet Pepsi and eating healthy. At the ripe age of 33 I was a little over 300lbs. Now before you decide to poke a bear with a stick, I was that size because I like to eat! And more importantly I like to eat alot. Well the life style has been coming along very good, I've dropped 40lbs. But I miss the flavors of my favorite foods. Bread was one thing I've stayed away from. But I have realized mass produced bread is a problem. I really like bread. So in my quest for healthy and tastey. I cooked my first two simple breads this week. And now I am ready to venture out. Cannot wait to try some recipes and try some tasty bread. Well I guess this has been long enough. Till next time.

dabrownman's picture
dabrownman

It had been a while since we had used our cherry yeast water so we decided to make aa large 1 stage levain using some hard bits that was a 13% extraction multigrain soft and some AP.  It was refrigerated for 2 days after it doubled for this bake but we used some of it yesterday to make the cherry YW buns.

 

Lucy also thought it would be nice to add in a smaller SD levain too, making our favorite combo levain of 2 natural levains,  so that the bread would have the tiniest bit of tang and some much better keeping quality.  This two was made from the same 13% extraction sifted hard bits and was single stage build.  The SD levain was refrigerated for 18 hours after it doubled on the counter.

 

With the overnight lows in the upper 60’s the past couple pf days, we thought we could get away with having a larger total levain especially if the larger part was the slow acting  yeast water and still be able to have a long slow rising retard for the final proof. 

 

Being cooler, Lucy took this as a small opening to really pump up her Italian inspired ingredient list as well.  A little opening for her is really a huge and wide chasm and she didn’t disappoint.  2 Starters, 1 fruit 8 flours with 6 of them whole grains, 2 kinds of nuts; hazelnuts and almonds, and 6 kinds of seeds and 3 different liquids: apricot soaker water, coconut water and water rounded out the liquids.

 

This wouldn’t qualify for the minimum 15 Flour and No More Than 30 Ingredient Challenge bake but it is more than half way there.  But she wasn’t done yet either.  Lucy decided to do a new kind of bread shape that we have never tried before.

 

You roll out the final dough into a10” wide by 18” long rectangle, sprinkle on poppy and sesame seeds, cut it into 6 strips the long way with a pizza cutter, twist each strip and then twist all the strips together and then make a final circle with the twisted up rope.  The hydration was a little high for this and the strips were a little sticky so, when you make it ,you want to cut the hydration down to 72%.

 

You put the twisted up circle on parchment so that it can be easily transferred to the oven.   I think she saw this shaping on one of the cooking shows that originated out of London.  I’m guessing it was Lorraine Pascale, since she is a baker, but Lucy can’t remember for sure.

 

The things we kept sort of normal after we got the levains out of the fridge were: 1hour of autolyse for the dough flour and liquid with the salt sprinkled on top, 3 sets of slap and folds of 7, 2 and 1 minute followed by 3 sets of stretch and folds all on 20 minute intervals.  

 

We did pre-soak the dried apricots for the dough liquid and the chia seeds so that we could put these seeds into the dough without them stealing all the liquid.  The Apricots were squeezed to get the liquid out and then paper towel dried after they soaked for 24 hours in the fridge  We wanted to make sure they weren’t going to transfer any extra liquid to the dough.   My wife drank a half a can of coconut water before she decided she didn’t like it so Lucy used some of it for the dough liquid.

 

The seeds (less the poppy and sesaame seeds), nuts and apricots were added to the mix on the first set of stretch and folds and were complexly incorporated by the end of the 3rd set.  Then the rolling, seeds sprinkling, slicing, twisting and shaping began.  The final donut shaped loaf was bagged and placed in the fridge for a 20 hour retard and baking the next morning.

 

The bread didn’t proof much in the fridge and, when we took it out the next morning,  we set it on the counter for 3 hours to warm up  We then fired up  Big Old Betsy to 500 F and readied the Mega Steam.  Once the oven hit temperature we put the steaming apparatus on the bottom rack and in 15 minutes the stones were at temperature and the steam was billowing.

 

We slid the dough onto the bottom stone with a peel while turning the oven down to 465 F for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection until the bread registered 208 F on the inside.

 

It puffed and browned up nicely and came out of the oven crunchy.  We will have to see how this beautiful loaf on the outside looks on the inside and how it tastes once we cut it for lunch.  This bread is delicious.  The crumb came out fairly open for a 50% whole grain bread with so much other stuff in it,  was very soft and moist too.  It made a fine baconaise, black forest ham, smoked Gouda, lettuce and tomato sandwich to go with the bow tie pasta, assorted fruits, veggies and salad.  You can't buy this bread anywhere but if you could it would be sold out:-)  So treat yourself and your loved ones by making one of  your own  - a perfect bread for the holidays.  For those who aren't into sour bread, this one fits the bill as the YW mutes the tang. 

 

Formula

Cherry Yeast Water / SD Levains

Build 1

Build 2

Total

%

5 Week Retarded Rye Starter

8

0

8

1.81%

AP Flour

47

0

47

14.97%

MG 13% Extraction

33

45

78

24.84%

Cherry YW & Water (Build 2)

47

78

125

39.81%

Total

135

123

258

82.17%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

129

41.08%

 

 

Water

129

41.08%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

29.12%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

87% Extraction Multigrain

168

53.50%

 

 

KA Bread Flour

146

46.50%

 

 

Total Dough Flour

314

100.00%

 

 

 

 

 

 

 

Salt

9

2.03%

 

 

Apricot 190, Coconut Water

228

72.61%

 

 

 

 

 

 

 

Dough Hydration

72.61%

 

 

 

Total Flour w/ Starter

443

 

 

 

Liquid w/ Starter

357

 

 

 

 

 

 

 

 

Hydration with Starter

80.59%

 

 

 

Total Weight

1,001

 

 

 

Whole Grain %

55.53%

 

 

 

 

 

 

 

 

Dried Apricots

56

17.83%

Dry

 

Mixed Seeds

80

25.48%

 

 

Hazelnuts & Almonds

56

17.83%

 

 

Total Add Ins

192

61.15%

 

 

 

 

 

 

 

Multi whole grain mix is 56 g Sonoran White, 28 g each:

 

Kamut, spelt, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 112 g wet.

 

 

 

 

 Lucy reminds us to not forget the salad

 

 

 

varda's picture
varda

Several years ago, when I first started haunting TFL for clues on how to make Jewish Rye, I came across references to George Greenstein's Secrets of a Jewish Baker.   The breads I made from this book were god awful which had nothing to do with George Greenstein and everything to do with the (lack of) skill of the baker.   As time went on and I learned more about bread baking in general and Jewish Rye in particular, SOAJB got pushed to the back of the shelf and almost forgotten.  And yet people like David Snyder reminded me of it with his occasional Jewish Corn Rye bakes.    See for instance here.   Yum.  

The other day I came back to it   I decided to handle the volume measurements in Greenstein by pulling out the old measuring cups and then weighing what I did as I went along.   Then make adjustments from the weighed measurements going forward.   Since then this bread has become my new favorite.   I already make Tzitzel and Flaxseed Rye and Borodinsky and Schuster Loaf, so do I really need another rye on my plate?   Absolutely.   So good.   Must have more.

Formula:

         Final        Sour        Total  Bakers %
KAAP181 18145%
Whole Rye1338621955%
Water2146928371%
Caraway9 92.3%
Salt7 71.7%
Rye Sour (80%)156 15622%
Cornstarch glaze   
Caraway to sprinkle 700 

Method:

Ripen 80% rye sour until pungent

Mix all ingredients

Bulk ferment until somewhat puffy (this took two hours today in 70degF kitchen)

Shape into a jelly roll and mold the ends shut

Proof until it starts to soften (this took 1 hour today)

Glaze with cornstarch mix (boil two cups water - dissolve 2 tbsp cornstarch in 1/4 cup cold water.   Whisk into boiling water until thickens and clear.)

Sprinkle with caraway seeds

Preheat oven to 500.  Load bread with steam for 1 minute.   Turn off oven for 6 minutes.   Bake at 430 for 20 minutes. 

Note that I did not use yeast in addition to the rye sour as Greenstein does.  Nor did I keep the fermenting dough wet as Greenstein says - just the regular old bulk ferment in a covered bowl.  

dabrownman's picture
dabrownman

We needed some buns for tonight's monthly hamburger and sausage feast.  Sadly,  my wife won't be around for dinner meaning that I can really have a feast. if i want to pay the price later with some wrath coming my way!  It was 64 F this morning so Lucy was a little more feisty than usual so she sort of winged this one;

We had started the YW levain for Friday's crazy, slightly more than weird, Italian bread bake and noticed we had way too much of it when we put it in the fridge for a 24 hours snooze after it doubled.  So we used some of it for these buns.

For once we started then early enough in the day to let them properly ferment and proof before egg washing them twice , sprinkling on some poppy seeds netween washings and baking them a 350 F convection for 18 minutes.

The total dough weight was 415 g (105 g each for the 4 buns).  We used 2% salt,  1 egg, 1 tsp of sugar and 4 T f butter to go long with the 20% levain, All AP dough with 65% milk ( I used NFDMP and water).  I didm't make a spreadsheet for these buns and just went by feel as I slapped and folded them 3 sets of 7, 2 and 1 minute and then did 3 sets of stretch and folds - all with 30 minute rests.  After a 3 hour bulk ferment we shaped them and did a 4 hour final proof at 82 F.

These are some fine buns and the best we have managed to date.  Beautful crust and a soft, moist, open, shreddable crumb.  No complaints after eating a burger for dinner - just deicious with cheddar cheese, green onion and bacon inside the burger, caramelized onion, mushrooms and Hatch green chilis. blue cheese, tomato and lettuce.

kenlklaser's picture
kenlklaser

One of the reasons I started learning how to make bread was that one of my favorite foods was pizza, and I was never quite happy with my crust, I felt that crusts I got at good pizza places were usually better. My pizza making efforts started in the 1980s. In 2011 I gave up eating cheese, should have never had it due to milk allergy, and I took my last picture of my last cheese pizza (not sure where that photo is) at the same time.

The other day I happened upon a video, New York Pizza Crust by Bruno Di Fabio.




 

He uses an advanced straight dough process with a long cold fermentation.  It wasn't clear to me what temperature he used, but I got the impression it was warmer than 36-38 °F, the temperature of my home refrigerator.

 

Pizza dough by Bruno di FabioStraight Dough Process
 lbs, oz, vol.lbs%g 
High Gluten Flour50 lbs50100.00%600.00 
water12 qt24.9949.98%299.88 
olive oil24 oz1.53.00%18.00 
eggs6 lrg0.661.32%7.94 
sugar10 oz0.6251.25%7.50 
salt10 oz0.6251.25%7.50IDY
fresh yeast2 oz0.1250.25%1.500.0825%
   157.05%  

So, after doing some conversions (in which I could have made errors), I made two no-cheese pizzas, or whatever they might legally be called, over the last couple of days, one was his crust formula and process, though the water amount was far too stiff.  I wanted my pizza sooner than the long cold ferment, so increased the yeast a little and baked it that evening with a roughly 6 hour rise, and just like most of my straight dough experiments, the result was a pale crust color that didn't want to brown.  But when eating this, OMG, the crumb had reasonably large holes and the bottom was crisp!  

 

 

 

http://www.onegreenplanet.org/plant-based-recipes/caramelized-vegan-onion-tart-with-olives/

The next day I changed the process to sponge and dough, and got better colors on the crust.  The crumb holes were every bit as nice.  


Meat and potato pie.

It seems I need a docker to deal with the oven bubbling. In reviewing this, it is interesting to note that crust bubbling was not an issue with the straight dough, only the sponge dough. I use a big tile, and preheat a home gas oven to 550°F, as hot as it will get.  Opening the door to put the pizza in drops it to 475°F, and during the bake of the next 14 minutes or so, it remains at 475, the gas burner on the whole time, so opening the door to pop a bubble just isn't in the realm of possibility.  I have fantasized about adding electric elements to the oven for additional heating power, though I won't do it for liability reasons, nor can I afford one of the upscale ovens, I'm lucky and grateful to have the one I used.

CAphyl's picture
CAphyl

I just got home last night from the UK (still really jet-lagged!) where I keep a supply of sourdough starter that I carried over last year in checked baggage from our home in California.  I revived it fairly easily after it had been left in the fridge for several months. I enjoy baking for family and friends when I am in town, but I had a number of baking mishaps early in our stay for a variety of reasons, so I was glad to have a couple bakes go well after a number of disappointments.  Not sure if my starter wasn't fully recovered when I started or (as I suspect), I was trying to fit the baking into my schedule and had some over-proofing. I was also very happy to find a Mason Cash clay baker at a local store in the UK, which I thought would help me get back on track.

The first recipe I made included whole wheat and spelt with bread flour above.  The new baker worked very well, helping produce a nice loaf. You'll see the recipe at bottom.

The second loaf I made is more of a classic sourdough, without any added whole wheat or spelt.

I didn't get to try the bread, as we gave it to friends.  They enjoyed it and sent me this crumb shot of the loaf with the added whole wheat and spelt.

My other friends sent me this crumb shot from the bread flour loaf (no WW or spelt).

I also made some cranberry orange walnut bread, banana chocolate walnut bread, five grain levain bread, sourdough rolls and flatbreads, see below. I made the flatbreads with feta, stilton, olives and spices for our friends. I am playing around with the recipe and may post something later.

I had to make pizza as well, of course. We were getting ready to leave, so I wanted to use up sourdough, olives and pepperoni I had in the fridge.

Here are the sourdough rolls I shared in an earlier post.

Below you'll find the recipe for the Classic Sourdough with added whole wheat and spelt. (For the other loaf, I just used all bread flour, with no spelt or ww).

Classic Sourdough with spelt and whole wheat flour

Makes: One 2 pound loaf.

Method adapted from: Classic Sourdoughs by Ed and Jean Wood.

I varied the recipe by using my active starter that was a 70/20/10 mix of AP flour, WW flour and dark rye at 100% hydration and added whole wheat and spelt flour. I really liked this mix, as it added a bit of texture to the loaf as the original recipe starter has no whole wheat or rye and there only white AP flour in the bread dough. I also changed the cold fermentation, extending it considerably by adding a bulk fermentation phase.

Ingredients:

Final Dough:

  • 230 grams (about 1 cup or 240 ml) active starter, 70/20/10 mix of AP, WW and Rye flours at 100% hydration
  • 300 grams water (Approximately 1 1/2 cups or 360 ml water)
  • 10 grams salt (about 2 teaspoons)
  • 250 grams strong white bread flour (about 2 cups)
  • 125 grams spelt flour (about 1 cup)
  • 125 grams strong whole wheat bread flour (about 1 cup)

Method:

  1. Mixing the dough. Pour the starter into a mixing bowl. Add the water and mix well.  Add the flour a little bit at a time until it starts to stiffen.  Hold some flour out to knead in a bit later.  Let the mix autolyze for 30 minutes and then add then fold in the salt.
  2. Kneading the dough. Turn the dough out onto a floured surface and knead in some of the remaining flour if the dough is too sticky. Knead for about 10 minutes until it the dough is smooth and easy to handle.
  3. Bulk fermentation. Lightly coat a glass bowl with olive oil and place the dough ball into the bowl, making sure that the top of the dough ball has a thin coat oil. Cover and bulk ferment in the refrigerator for 24-48 hours. The original recipe calls for it to proof at room temperature for 8-12 hours, so I made a major change here. Over this period in the refrigerator, the dough should about double in size.
  4. Shaping and final proof. Use a spatula to ease the dough out onto a floured surface. Allow the dough to rest for 30 minutes. After 30 minutes, shape it into a rough ball, cover it with a cloth, and let it rest again for 30 minutes. Now, shape the dough into a boule or oblong loaf and place it seam-side up into a banneton coated in brown rice flour. Put in a clean plastic bag and refrigerate overnight.
  5. Baking the loaf. The next morning (or longer if you are letting it retard for an extended period), remove the loaf from the refrigerator and let it warm up before baking. You should be the judge of how long you need it to warm up.  My loaf needed to pop up a bit, so I let it warm up while I preheated the oven to 500 degrees (260 degrees C) along with my new clay baker.  After popping into the baker and scoring the bread, I sprayed a light mist of water on the dough, trying to avoid the hot surface, as I was hoping for a really beautiful crust. I baked it for 30 minutes in the clay baker at 500, and then lowered it to 450 for another 10-15 minutes. If you don't have a covered baker, a baking stone works well with steam. Make sure your steaming apparatus is ready and bake with steam for the first 20 minutes or so. Turn the temperature down to 450 degrees (235 C) and bake for 30 minutes, and then take the temperature down to 435 degrees (225 C) for the final browning, which is another 10 minutes or so, depending on the type of crust you like.  We tend to like a bolder crust, so I bake it a bit longer. Watch it closely during this phase.
  6. Cooling and slicing the loaf:  Remove the loaf from the covered baker tray or stone and let cool for at least 20 minutes before slicing.
Janetcook's picture
Janetcook

A few weeks back yozzause/Derek mentioned a 'local' cookbook, BOURKE STREET BAKERY, in his blog and it caught my attention.  I wasn't able to obtain a copy of the book from my local library so, to satisfy my curiosity, I plunged in and actually purchased a copy sight unseen. Luckily the risk was well worth it.  A real beauty in appearance and all that it contains within its covers.  No corners cut in publishing this tome. 

This past week I set about baking several of the loaves contained within its pages.  The following loaf intrigued me because it contained 2 leavens - one a rye sour and the other a whole wheat leaven.  Something I have done in the past inspired by a loaf presented here by PiPs several years ago.  It also captured my attention because it contained figs which seem to be my fruit of the week this week due to a post by Marcus in which he combined figs with walnuts.

A simple loaf.  Simple ingredients and a marvelous outcome.

   Rye and Wheat

 

 

                                                      Salt

 

                       The Dough

 

                            The Brotform     

 

   The Result

 

                                     And A Mini Loaf Too

 

No crumb shots.  All bagged up and passed on to friends.

No formula on this one….It is in the book.

Thanks Derek for mentioning this excellent book in your blog!

 

isand66's picture
isand66

I'm always on the lookout for something new and different when I visit specialty markets.  The other day I found some red lentils at the market and figured it would be worth trying them in a bread.

Lentils

I happen to love lentil soup so I figured the nutty flavor of the lentils would go good with some spelt and freshly ground whole wheat.  I used some of my KAF European style flour as well and added some walnut oil to add a little more nutty flavor.

The lentils were cooked with water until nice and soft.  I didn't drain any of the cooking liquid so I'm not sure exactly how much water was absorbed.  Next time I will do it a little more scientifically and figure out the actual water content added to the dough.  I made way too many lentils as well so I will have to scale back next time as most of them are still in my refrigerator.

The dough mixed up nice and was very wet but manageable.

The final bread came out excellent with a little more tighter crumb than expected but a great thick crust with a moist nutty tasty crumb.  This one will be worth trying again for sure.  It toasts well and makes a good sandwich or dipping bread for my wife's lasagna with homemade sauce, meatballs, sausage and lots of cheese.

Closeup2

Lentil Bread (%)

Lentil Bread (weights)

Download BreadStorm .BUN file here.

Closeup1

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.

 Main Dough Procedure

Mix the flours and lentils with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, walnut oil and salt and mix on low for 6 minutes.   You should end up with a cohesive dough that is slightly tacky but  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.  (Note: I left the dough in my refrigerator for over 24 hours and it really expanded more than I usually get so I only let it sit out for around 45 minutes before shaping).

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 550 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.

Dolphin
Dolphin and Elephant (Ears)

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 210 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.

Crumb

CrumbCloseup

ElephantEar

 

mickybean's picture
mickybean

Almost 9 months since I began my sourdough starter, and I finally feel like I'm getting a teeny bit of a handle on this, which I say joyfully but cautiously.

My bread is still more or less the Norwich Sourdough that so many have found success with, with some occasional flour tweaks. I went through a long "wilderness" period of upping the hydration to 76% or so, but it gave me so many problems that I was eventually forced to confront the fact that I was playing with such a wet dough purely because I felt I had something to prove. I scaled back down to Susan's original quantities and am still getting a nice open crumb, but with a dough that I can actually work with, and that doesn't stick to bannetons like cement.

I keep my starter at about 25% rye, which (rightly or wrongly) I feel gives it more vitality in the fridge, and also gives my breads a nice extra bit of flavor dimension.

These days I'll make 2 kilos of dough, shape them into 2 equal-sized boules, bake 1 straight away, and give the other one a good long retard in the fridge. That way I end up with 1 good but fairly neutral loaf, and one with really rich flavor. I enjoy using each kind for different things.

Some observations on scoring, which was my bugbear for several months. Many people on this forum continually told me to score more shallow, more at an angle. Nothing helped. Then I came across this blog post, which recommends

"once you've shown restraint in hydration [which I did when I reverted to Susan's original Norwich proportions]...score DEEPLY. and score TWICE. that's my secret. yes, twice. you score the pattern that you want, then you go back in and cut through the dough again, deeply."

This seemed to go against everything I had been repeatedly told, but I wasn't getting anywhere with my shallow curved-lame slashes, so I thought, what the hell.

The result was my first-ever ears!

Now I have so much fun playing with new patterns.

No great crumb shots, unfortunately, but you can get a bit of a sense from this pic of my garlic bread stash. This is the blander of the two boules that I make; I prefer to save the sour, richer one for plain eating:

Final note/plea for wisdom: lately I've been enjoying baking my boules in an enameled cocotte, which is so much easier than those crazy lengths we all go to in order to "create steam," but I am finding that the bottom of the bread gets a bit too black. Not to the point of burning, but it's problematic if I want to make toast. Does anyone have a way of getting around this? Here is a shot of a blackened bottom (I'm holding the bread upside down):

dmsnyder's picture
dmsnyder

Yesterday, I baked a couple loaves of my version of the Pain de Campagne from Ken Forkish's Flour Water Salt Yeast. I increase the whole wheat flour proportion and also substitute some medium rye for AP flour. And then, of course, my timing of the various steps is quite different from Forkish's. Anyway, it's really good bread.

 I also made a couple loaves of San Francisco-style Sourdough with dried sour cherries and toasted hazelnuts. I used Forkish's standard levain for both of these breads.

Here is the formula and procedures for the Cherry-Hazelnut Sourdough:

 

Final dough

Wt (g)

AP flour

416

WW Flour

46

Water (80ºF)

350

Salt

11

80% hydration levain

200

Roasted & peeled hazelnuts, wholes and halves

100

Dried sour cherries (rinsed & drained)

100

Total

1223

 

Method

  1. In a stand mixer, mix the flour and water at low speed until it forms a shaggy mass.

  2. Cover and autolyse for 30 minutes

  3. Add the salt and levain to the autolyse, and mix at low speed for 1-2 minutes, then increase the speed to medium (Speed 2 on a KitchenAid) and mix for 5 minutes. Add flour and water as needed. The dough should clean the sides of the bowl but not the bottom.

  4. Add the nuts and the cherries to the dough and mix at low speed until well-distributed in the dough. (About 2 minutes)

  5. Transfer to a lightly floured board, do a stretch and fold, and form a ball.

  6. Place the dough in a lightly oiled bowl and cover tightly.

  7. Ferment at 76º F for 2 1/2 to 3 hours with a stretch and fold at 50 and 100 minutes.

  8. Divide the dough into two equal pieces.

  9. Pre-shape as rounds and rest, covered, for 10 minutes.

  10. Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.

  11. Proof at room temperature (68-70º F) for 30 minutes or so.

  12. Cold retard the loaves overnight.

  13. The next morning, proof the loaves at room temperature while the oven pre-heats.

  14. 45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.

  15. Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.

  16. After 15 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)

  17. Bake for another 15-20 minutes until nicely browned and the loaves sound hollow when thumped on the bottom.

  18. Transfer the loaves to a cooling rack, and cool thoroughly before slicing.



This bread has a nice San Francisco-style sourdough flavor. The Hazelnuts have a mild, nutty flavor, but the cherries are the star of the show with a hit of intense fruity tartness. 

We took a loaf of each bread to some friends house for dinner. The Cherry-Hazelnut sourdough was pretty yummy with cheeses and an Orvieto, which they had brought back from Orvieto.

Happy baking!

David

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