The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blogs

isand66's picture
isand66

I just received my delivery of 25 pounds of spelt berries so obviously I needed to use some in my next bake.

I combined the fresh spelt sifted once after milling with my Mock Mill 200 with some French style flour from KAF, left-over mashed potatoes, pecans and fresh cherries.  I made one big miche this time and was very happy with the results.  The crumb is nice and open and moist and the 57% spelt in this formula really shines through with a nice nutty flavor to go along with the pecans.  This one is a keeper and worth trying.

Formula

Download the BreadStorm File Here

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), and mashed potatoes and mix on low for 4 minutes.  Next add the chopped nuts and cherries and mix until incorporated.  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.

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 535 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 1 minute lower the temperature to 450 degrees.  Bake for 25-35 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.

Here are a few garden photos for those of you interested.

kendalm's picture
kendalm

Baking when your environment is 10-15F warmer is just no ok sometimes - 30 minute proofing give you just enough time to prep - i want 68F ambient back please - Blech ! These are my yeast on salt hypothesis -> experiment as a corollary to Abe's recent proving that starters don't give a hoot if salt is introduced - yeast was on fire today. See pics of dough here - need to scroll down a little - http://www.thefreshloaf.com/node/57019/why-dont-we-normally-include-salt-when-making-starter

The Roadside Pie King's picture
The Roadside Pi...

Formula note: The final dough flour: The 1/2 white bread flour is just that, 1/2 white and 1/2 whole wheat. Making the flour 5 oz white and 5 oz. whole wheat. Along with the other flours. The combined flours are mixed with the proper percentage of water, then to rest.

The Roadside Pie King

 
Danni3ll3's picture
Danni3ll3

Am I crazy to serve baguettes to French cousins? Probably, but oh well! Family dinner coming up tonight and I was asked to bring bread for the cheese course. I am bringing a loaf of my flat 4 grain bread 🙄 but since that wasn’t my best effort and my mom prefers baguettes, here they are. 

I used this recipe as it has been good to me in the past. Scoring could be a lot better but I am quite happy with the shape. 

Elsie_iu's picture
Elsie_iu

Focaccia is one of my favorite bread. It’s not hard for someone to understand why after learning about my love for salt.

 

Sun-dried Tomato Olive Spelt Focaccia with 25% Sprouted Red Wheat

 

Dough flour (all freshly milled):

130g      65%       Whole spelt flour

50g        25%       Sprouted red wheat flour

20g        10%       Pearl barley flour

 

For scalded barley dough:

20g        10%       Pearl barley flour

20g        10%       Hot water

 

For leaven:

8g             4%       Starter

21g      10.5%       Bran sifted out from dough flour except barley

21g      10.5%       Water

 

For dough:

159g     79.5%       Dough flour excluding bran for leaven and barley flour

144g        72%       Cold water

50g          25%       Leaven

3g           1.5%       Vital wheat gluten

3g           1.5%       Salt

 

Add-ins:

20g          10%       Rehydrated sun-dried tomatoes

 

Toppings:

-g               -%       Olives, rosemaey, freshly ground black pepper, coarse sea salt and olive oil

 

___________

184g      90.2%       Whole grain

189g      92.6%       Total hydration

 

Mix together the hot water and barley flour. Set aside until needed.

Sift out the coarse bran from the dough flour, reserve 21g for leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Pour cold water into the spelt flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients and the scalded barley dough and ferment for 30 minutes. Fold in the add-ins then ferment for 3 hours longer.

Preshape the dough then let it rest for 15 minutes. Lightly oil a sheet of parchment paper that fits an 8 inches cast iron pan. Place the dough into the pan then stretch it gently into a circle. Proof it at room temperature for 1.25 hours.

Preheat the oven at 250°C/482°F. Poke holes into the proofed dough and place the olives into the indention. Drizzle olive oil then sprinkle rosemary over them. Top the dough with coarse salt and black pepper.

Spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 15 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 1 hour before slicing.

It developed a shiny and crispy crust in the oven. The coarse salt and black pepper added not only flavour but also texture and look.

Infused with the flavour of rosemary and sun-dried tomatoes, the bread is very aromatic. The kitchen smelled wonderful when it was baking. 

The crumb is moderately open and chewy. I like the balance of sweetness, sourness, saltiness and spiciness in this bread.

______

 

After months of waiting, the grains I ordered overseas arrived! Immediately I put kamut, the grain I have wanted to try for ages, into use.

 

100% Whole Kamut Sourdough with 50% Sprouted

 

Dough flour (all freshly milled):

150g       50%       Whole kamut flour

150g       50%       Sprouted kamut flour

 

For leaven:

10g        3.3%       Starter

35g      11.7%       Bran sifted out from dough flour

35g      11.7%       Water

 

For dough:

265g     88.3%       Dough flour excluding bran for leaven

172g     57.3%       Cold water

60g          20%       Whey

80g       26.7%       Leaven

9g              3%       Vital wheat gluten

5g         1.67%       Salt

 

___________

305g       100%       Whole grain

272g      90.7%       Total hydration

 

Sift out the coarse bran from the dough flour, reserve 35g for leaven. Soak the rest (I got 9g), if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 3.5 hours. 

Pour cold water into the un-sprouted kamut flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients ferment for 30 minutes. Stretch and fold the dough before fermenting for 2.5 hours longer (mine was over-fermented at 2.75 hours).

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes.

Score and spritz the dough then bake at 250°C/482°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 2 hours before slicing.

Since I returned home late, the dough was over-fermented and over-proofed. It spread in the oven and there was no oven spring. Also, the excessive proteolysis contributed to this cracked crust.

Though the crumb openness is not pleasing, the flavour is outstanding. This bread is for those who don’t like sourness in bread. It is pleasantly sweet with tanginess so subtle that I couldn’t really tell it is there. The other thing I like is its colour: the yellowish crumb lifted my mood instantly!

_________

Gumbo served with white basmati rice-purple rice mix

Turning cholar dal (skinned and splitted chickpeas coconut curry) into pasta sauce

Lemon curd swirl bread with 30% purple rice mochi dough

Cinnamon raspberry tang zhong bread with 50% sprouted red wheat

 

dabrownman's picture
dabrownman

 

Her it is another wedding anniversary and ths one is special for so many reasons.  First it rained really hard in the wee hours this morning and we really need the raid badly.  The rain cooled off the excessive heat and we need less heat. 

 

The hi-way from east to west was flooded when a portion of it got 3.5 inches of rain in a hour – half a year’s worth.   We are mostly happiest just to be alive and still kicking with each other.

 

So Lucy came up with an appropriate recipe for an anniversary bread for 2.  I’m sourdough and my wife is a sweet yeast water so Lucy combined them in one bread.  This one had one levain based in the NMNF SD rye starter and a pre-ferment. made with two yeast waters; one Fig and one Apple.

 

The total 14% pre-fermented flour was split evenly between the two and was entirely made up of 5 whole grains: rye, Kamut, spelt, red wheat and oat in equal amounts.  Both pre-ferments were 10-% hydration with the liquid being equal parts of apple and fig YW for one and water for the other.

.

The NMSF starter was just refreshed lat Friday so it as really ready to go and the levain doubled in 4 hours and then put in the fridge for 16 hours.  The combo YW preferment was very slow to take off.  Both had been in the fridge for months and months with the fruits floating on the bottom.

 

We just took off some of each for the preferment after shaking them up and bit first.  After 4 hours it hadn’t done a thing so we just forgot about it an by this morning it had tripled.  It was really slow at first, but plenty feisty when it was needed.

 

Red Chicken Enchiladas

The SD levain was really cold coming out of the fridge so we did anew technique called ‘The Biscuit Method’  This method is just like getting the butter in the flour when making biscuits. I took the levain and just mixed it into the dry dough flour with my fingers until it looked like sand. This warmed it up to room temperature immediately.  We then put the dough water in to get it fermenting.

 

Chicken Chili Verde

30 minutes later we put in the YW preferment and mixed it in with a spoon and 20 slap and folds to get it incorporated and then sprinkled the salt on top with 4% more water bringing the overall hydration to 75% instead of the usual 71% for 123 bread.  With 14% whole grains it could easily take the extra water since half the dough flour was KA bread Floor and the other half La Fama AP.

 

We the started the gluten development after the water and salt was stirred in with another 20 slap and folds followed by 2 sets of 10 all on 30 minute intervals, getting the total slap and folds up to 60.  We then did 2 sets of stretch and folds from the compass points and let the dough bulk on the counter covered by the SS bowl for 30 minutes.

 

SD Pancakes for Bake Day

We pre-shaped the dough and then 15 minutes later finals shaped it and plopped it into a rice floured basket seam side up.  We let it proof for 2 hours and then un-molded it onto parchment on a peel, slashed it hopscotch style spritzed it and slid it into the combo cooker for 30 minutes of steam at 425 F,

 

Once the lid came off, we let it bake another 10 minutes qt 425 F convection until it was bloomed, boldly baked and blistered..  We will await the crumb shot after it cools.  We also did 2 Strutting Peacock Fans and Sleeping Ferret Folds but Lucy want so keep when we did them secret for some reason.  One thing is for sure is that Biscuits, Ferrets and Peacocks make better bread.

The crust stayed crispy and it was thin.  The crumb was so soft it was almost impossible to cut with my bread knife. It really puffed itself upbut the crumb was only moderately open.   I ate two pieces with melted butter after 10 seconds in the microwave.  it is delicious.  Hardly sour and not too sweet either.  A fine bread all the way around.

Formula

 

Levain

 

1% NMNF rye starter

7% 5 grain Whole grain flour

7% water

YW Preferment

7% 5 Grain whole grain flour

3.5% each Fig and Apple yeast waster

Dough

43% Lafama AP flour

43% KA bread flour

61% Water

2% Sea salt

178% Total

Lucy says to never forget he salad

 

 

 

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

3rd batch

Same approach and this time I put the dough into the wine cooler at a warmer temp at 8C to see whether I get those nice bubbles as Joze does. No bubbles but the dough was without a doubt more bubbly and puffy. I managed to get it on my impromptu floured teatowel couche....they look a little bit like battered fish...huh.....

Then disaster struck and apart from one they ALL stuck to the towel and I salvaged what could be done..that's why one looks more like a croissant in the basket...

The only one that did not get stuck had such big holes that my son and his friend had to have it with fried eggs and bacon for breakfast to cover the holes after a late night watching shooting stars in the hammock!!!

So...I will have to have another batch with the warmer continued bulk fermentation and see....

Thank you gain Joze for sharing...this will be a regular bake in our house for rolls I think!  Kat

p.s. My mind is also wondering what would happen, if I were to follow this approach for a bread? There is actually a baker on IG who bakes using room temp bulk followed by a longer bulk....hmmmm....so much to think about and soooo many ways to approach those beasties!!

https://foodbodsourdough.com/

2nd batch 

I followed more or less the same process as for 1st batch but with the following changes:

1. I extended the bulk fermentation to 3 hours until the dough was really bubbly and had risen as per Joze's description, however I did less folds and ended up with 3 folds 2 first 30 min and then one at the end of bulk before putting dough into the wine cooler...

2. The dough was at 6c in wine cooler for 12 hours and dough temp was 6.5C when I took temp in the morning. Now, I read in Matteo's Festo's book Natural Leavening that he actually let's his dough adjust for 1 hour to room temp and as my dough was not a bubbly as Joze's after 12 hour bulk I thought I give this a go. I think my wine cooler is colder than Joze's at my 6C setting....    he said his fridge is in 8-9C region??

So at the end of the 1 hour room proof the dough was 16C and out on the worktop it came...oh how sticky!!!

I divided again and put on heavily floured towel for room proof at 30min....and then on baking sheets...which again was a very sticky affair...lost some bubbles on the way for sure with my handling....

 

I am still learning about my oven and I think as I let it heat up for longer than last time the rolls browned much quicker or was it more steam or not...not sure...

This is an amazing version and thank you for sharing Joze!

1st batch 

Oh I am so pleased with the outcome of this...thank you so much for sharing Joze!!!!!!

It was a bit of a chaotic day and evening where I had to cut corners on Joze's instructions and got worried about the outcome...so happy with this and have another one on the go as I write this...2 of the rolls have been gobbled up already for lunch!!!

I made twice the amount of dough and this made something like 4 biggish rolls.

One roll cut across

so soft and squashy so I cut the next one horizontally....

OK...I try to summarise what I did...

I doubled the formula given to me in Joze's blog and I used starter rather than YW.

http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version

Starter:

50g WW Organic Strong Marriages

50g Organic White Marriages

100g water

20g starter

 Main dough:

280g water

200g  WW Organic Strong Marriages

200 g Organic White Marriages

10g Himalayan salt + 60g water (double hydration, bassinage)

I started autolyse and starter at the same time but somehow when I use different flour than the normal flour with my starter it seems to take a while...so AL was actually 5 HOURS until leaven was ready and even then a bit on the not too bubbly side and younger but I wanted to make a start!! Room temp at 25C for both.

I did Rubaud to mix leaven first with a 15min break and then added 60g water with diluted 10g salt. This turned out a very wet dough...I never have gone as high as 88% hydration!!!

4 X at 30 min coil folds as I thought it needed stronger folds to get any strength and proofing at 25C/75F

It showed signs of building strength  and bubbles and I ran out of time and although I wanted to give it a bit more time to get more bubbly and more rise I just put it into the wine cooler at 4C at 10PM. I know that the cooler is normally a bit warmer than display and is around 6Cish..

When I checked dough at 8AM it was 6C and not many bubbles and rise as in Joze's photos. So I upped the temp in wine cooler and I also have it another very gentle coil fold to get air into dough and distribute temp...that was just a hunch....

in the end took out to proof approx. 30 at room temp 22C at 11AM.

Dough before dividing...

11;30AM Divided dough (dough temp was by then 16C) and also gave another proof sitting on towel for 30 min and then baked as per Joze's timings.

Bake 12:00 at temps per Joze...

Moving from towel to paper for loading was a tricky and sticky!!! Could have been disaster and the ones on the right stuck to the towel and got a bit deflated!

Baking in B20...

Next time I will let the dough finish bulk until more rise and see what this does...however as WW moves fast maybe that was just a good thing....??

This will be such a lovely bake to do for rolls I think and thank you so much Joze!!!!

 

 

PalwithnoovenP's picture
PalwithnoovenP

This is something that I made a few months ago when I wasn't actively posting. I almost forgot it until I saw it again last week so I thought of posting it. These were inspired by Kao Bao Zi, meat filled buns baked in a tandoor oven from a specific region in China.

As Chinese is our theme now, I would like to share a story; I hope I will feel a little better later. I just lost a friend (well not really a friend according to most standards) to the Big C just months after it was diagnosed. The cancer was an aggressive one that affected his blood and a tumor formed between his heart and lungs. I really could not believe it until we visited the family.

I just met him after a Chinese language proficiency exam and there was an instant connection. We were not even close, it's only the love for studying Mandarin (and languages in general) that connects us but I feel sad and still could not believe at what happened. He was the best in Mandarin in our university and he was an inspiration to us. Many of us dream to be even just a quarter as good as him. He knows many languages too; he can speak, read and write Mandarin (both simplified and traditional characters), Japanese (yes, all of Japan's 3 writing systems), Korean, Thai and Indonesian. As you can notice he has a penchant for Asian languages.
 
I was just a little shocked with one of life's realities of going to the wake of someone who is my contemporary. As usual I did not look at him for the last time as I want that the memories that will remain will be those from the time when he was a alive, enthusiastic and happy. I saw him last March and that's what I want to remember. The funny thing was even in his wake, us who were fans of studying Mandarin can't help but study and talk in Mandarin there. We said that if he was only there, he would be happy to teach and talk to us. We taught each other new vocabulary and learned many things.

Okay, I feel a little better now. Here are the buns.

The dough was made with a 48 hour retarded levain fed with AP, AP flour, water, sugar, salt and oil. The stuffing was made with ground pork, soy sauce, garlic and chili. I used a chili that's pretty spicy so I cannot put many so I did not get the red color that I wanted. I put the pork raw so the buns will be juicy. 



I rolled each one into a thin wide sheet then I spread the pork paste, rolled it into a cylinder and coiled it. I made it this way to evenly distribute the filling in the bun. I first cooked them on a dry pan 1 minute on each side then baked for 10 minutes on each side. One was extra boldly baked but did not taste bitter.



The buns were crispy on the outside and a little chewy that is perfect to hold the juice. The inside was so juicy and the dough-meat interface was nicely gooey but not so much that it makes you puke from soggy bread. The stuffing packs a great bold flavor but something you don't want to eat on a date. The heat kicks your nose, tongue and throat but it does not burn them so badly for you to grab a glass of ice cold water immediately. The only thing to improve here is to put more stuffing. Very delicious!









Look at that chili bit peeping from the dough.



I'll definitely make something similar next time albeit with more stuffing. I think I will also try different flavors in the stuffing. And maybe I will try browning the pork for some extra flavor. A chewier bun will also take this to new heights.

texasbakerdad's picture
texasbakerdad

550 dF convection bake with Pizza Stone.

  • 15% half whole wheat sourdough starter
  • 5% whole wheat
  • 80% all purpose flour
  • 70% hydration

Bulk ferment for 2 hours in fridge and 2 hours at room temp. 

used parchment paper to make sliding pizza onto stone easy. 

Pages

Subscribe to RSS - blogs