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mcs's picture
mcs

Yes, I know I've been the absentee baker from TFL lately, but hey that's how it goes sometimes :)

Here's my latest and greatest update about my upcoming baking tour of Europe and Russia.  Enjoy!

-Mark




dabrownman's picture
dabrownman

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 

 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.

 

On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.

 

The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.

 

We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.

 

What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.

 

We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.

 

We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.

 

This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.

 

Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.

 

Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.

 

We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

9

0

0

9

2.16%

35% Extraction Sprouted Multigrain

9

18

36

63

14.08%

Water

9

18

36

63

14.08%

Total

27

36

72

135

30.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Multigrain

67.5

15.08%

 

 

 

Water

67.5

15.08%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

65% ExtractionSprouted Multigrain

140

31.28%

 

 

 

KA Bread & La Fama AP 50/50

210

46.93%

 

 

 

Total Dough Flour

350

78.21%

 

 

 

 

 

 

 

 

 

Salt

9

2.16%

 

 

 

Water

240

53.63%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.57%

 

 

 

 

Total Flour w/ Starter

417.5

 

 

 

 

Water

307.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.65%

 

 

 

 

Total Weight

854

 

 

 

 

% Whole Sprouted Grain

49.74%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,

 

 

5 g each of red and white malts and 30 g of water - 60 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat

 

 

 

 

 

 

Hydration with baked scald is

75.42%

 

 

 

 

 

 And don't forget that salad

 

WendySusan's picture
WendySusan

Tuesday is recording day….my husband is part of a duo that plays German music in the area and they are recording their second CD. Our son, who is also a musician and is graduating from college with a degree in Music Production Technology, is recording them. Consequently, I get to feed them. My husband’s partner loves Pumpernickel bread and is always requesting it….so today I’m baking two different recipes. Oh and in addition we will be having Weitzenbrötchen. A trip to the German butcher will round out the menu planned for “Abendessen”.

First up is a pumpernickel recipe that David (Snyder) posted and I used as a guide. I love the Rye sour from his Jewish Sour Rye and built it up yesterday so that today it was perfect for baking…risen three times its original height, very fluffy and lively and lots of continents.

David uses caramel color in his recipe. We like the taste of the Molasses so I’m giving that a try.  Here are pix of the sour fermenting;

IMG_0503IMG_0504 

The only significant change I made to David’s recipe was to use 2 tablespoons of Molasses  instead of the caramel color) but I did use caraway.

IMG_0518I think I pretty much overproofed this loaf so I punched it down an additional time and let it rise for another 30 minutes.I did get fairly good spring out of it but its not as pretty as loaf number 2.

IMG_0522

According to my panel of independent taste testers, this loaf was more like a traditional Jewish Pumpernickel Rye, which I think was the original intent and it was well liked.

Next up on the baking schedule was a recipe that came from about.com and I’ve made twice before with good results. This time I modified the recipe just a tiny bit…

I put in a cup of rye sour, used the KA Pumpernickel instead of my usual rye, a teaspoon less salt and I baked it on a stone.  IMG_0514I also brushed the outside with beaten egg instead of the butter the recipe called for. I modified the baking a little too, starting out at a higher temperature for five minutes and adding in a little steam. I think it looks gorgeous.

It apparently was still slightly warm inside when cut.

The loaf was delicious and moist inside and what my husband said was like a more traditional German pumpernickel.

IMG_0521

I plan to make these another time to refine what I did and make sure I get consistent results the next time.

Wendy, your Adventuress in Baking

PetraR's picture
PetraR

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh

Here is * Gordon * my 50% hydration starter , just fed and ready for the fridge, I pull him out Monday for the next loafs. Or earlier depending how fast those 2 loafs dissapear. pfff

 

leslieruf's picture
leslieruf

 

Came across this recipe by Teresa Greenway.  although it is a white loaf it was delicious.  Double hydration worked easily and dough was fairly firm and easy to shape at 68% hydration.  Overnight retard as per recipe, only needed hour and half to proof then baked. Have no DO so steamed up oven well and happy with the result.  Will make this again for sure - just wanted to keep on eating it!

Crumb shot of small boule

greenbriel's picture
greenbriel

Don't want to burn out on them :)

Made a couple of straight dough boules from FWSY to give to my dentists who, shockingly, I really like :) ; a pain de mie in my new pullman pan. I somehow managed to screw up the scaling down from a 13" recipe (KAF website)  despite using a spreadsheet. They have a recipe for the smaller pan and I guess I'll just try that next time. The one for the larger pan looked better on paper to me. Should you scale IDY by a lesser amount than the other ingredients? I didn't get the great square shape but it was tasty and very different from the stuff I usually bake.

Last was FWSY pain au bacon (all SD). Interesting but kinda weird, I'm not a huge fan. First mix-in I've done though!

hanseata's picture
hanseata

The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!

The usual pathway to your own starter is stirring some flour into water, hoping that, over time, this mixture will attract wild yeasts and lactid acid bacteria to devour and digest the free all-you-can-eat menu. These microorganisms are either clinging to the grains or parachute down from the air.

But there are some surprising shortcuts, especially for those people who, like us, stuff their fridge with so many baking ingredients and condiments that they lose the overview.

Check the back of your fridge, you might find something like THIS!

Or you just visit your local grocery, or supermarket, and look for living cultures in the dairy aisle (no, I don't mean a call for the health inspector!)

You can turn plain old supermarket kefir into a very lively starter!

To learn more about improv starters, and see the great breads you can make with them, please, follow me to my blog "Brot & Bread". 

The title image, by the way, shows a Tartine Porridge Bread, made with the power of kefir!

 
 
jungnickel's picture
jungnickel

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.

Enjoy!

alefarendsen's picture
alefarendsen

(a bit of repost of my introduction on the forum, but wanted to save this bread on the blog as well)

Bought Tartine recently and in an effort to get my basics down I figured I'd drop all the sprouted grains, seeds and nuts for a while and go all basic.

I'm still baking with the Italian flour we got from Mulino Sobrino a couple of months ago. When heading back to Italy end of April I'm thinking I should get myself another batch for the coming months after we've wrapped up in our mountain refuge.

Anyway, I'm finally getting a little bit more satisfied about my shaping skills and also the two-step process of first creating a levain and then mixing the final dough seems to help structure things and get better results.

The bread with a piece of Toma cheese from the Italian Alps. We won it (the whole of it; 2kg) in a €2 lottery at the local carnaval party in Rassa.

The formula and recipe:

  • 300 grams levain (100% hydration, 50% whole wheat, 40% tipo 2 and 10% whole rye)
  • 1050 grams water @ 28C/80F
  • 100 grams semola di grano duro
  • 250 grams grano tenero tipo 2
  • 1100 grams grano tenero tipo 0
  • 50 grams whole rye
  • additional 75 grams of water when adding salt
  • 30 grams of salt

First mixed levain at 10am in the morning and let ferment all day. Mixed levain, starter, water and flour and let autolyse for 40 minutes at 20C. Mixed by hand and bulk ferment for 3 1/2 hours starting at 8pm. Starting dough temp was 23C, could have upped this a bit to get to bed a bit earlier. Folds @ 60 / 90 / 120 / 150 and 180. Was planning on doing more folds earlier but a lengthy phone call got in the way. At 11.30pm divided in 3 and pre-shaped. Bench rest 20 to 25 minutes while walking the dog followed by shaping into boules. Placed in bannetons sprinkled with (wheat) flour and put in fridge.

Following morning (today), preheated oven to 240C and baked all three in Dutch oven, starting temp 240 to 245 for 20 minutes with lid on and until golden with lid off (and temp down to 215).

Not bad for a first attempt at this recipe I think. Some uneven holes and the dough is sticking to the bannetons after they come out of the fridge after retarding. I guess substituting the wheat for rice flour should do the trick here.

Next up is slowly increasing the tipo 2 / integrale (whole wheat) content of this bread. Suggestions, tips, advice is always welcome!!

Here some info on the flour and some pictures of the mill by the way. All organic stone ground, except the tipo 0 and semola. The right column is the price per kilo (€) and getting it in sacks of 25kg gets the price down even further (I think for tipo 2 it goes down to 1.35 and tipo 0 to 1.65 or 1.60 or so).

The stone mill

The other mills aren't exactly modern either. There from the 50s and the Sobrino family have been milling for four generation now. 

Alef

 

 

bmeilinger's picture
bmeilinger

This bread is a riff on Josey Baker's "Dark Mountain Rye" - I omit some of the seeds he uses (sesame), and incorporated lots of sprouted rye in its place. It is incredibly popular at the Cafe I bake for. Shoutout to JB for the inspiration and letting me hang out and get my hands on the dough while I was in San Francisco.

Keep in mind that that formula below is for 2 9x4.5" loaves.

 

Item

Weight

Percent

Rye flour, whole grain

780g

80%

Bread flour, T85

200

20

Water

660

67

Leaven

250

26

Salt

30

3

Rye berries, sprouted

250

26

Sunflower seeds, raw or toasted

85

9

Flax seeds, raw

80

8

Cornmeal

80

8

Water

460

47

As you can see, this is a very well hydrated loaf, with total water coming in at 114%. The process goes like this: make leaven with regular sourdough starter, rye flour, and water. I use 25/280/265 or so. Scale up or down as needed. The leaven ferments for 12 hours, and the final dough is retarded in the refrigerator for about 16. The "soaker" is just the mix of the sprouted rye, seeds, cornmeal, and water. This sits along with the leaven to allow all the water to be soaked in, particularly by the flax. 

 

Step

Time

Preferment

9:00am

Soaker

9:00am

Mix

9:00pm

Retard

10:00

Divide

2:30pm

Proof

3:00

Bake

4:30

 

Loaves are divided at about 1.1kg each, dusted with cornmeal, proofed until slightly risen and cracks can be seen in the cornmeal coating (1-4 hours). To score, I push into the loaf quickly with a plastic dough scraper at 5 places to give a diagonal pattern and prevent flying roof. The loaves are then baked at 450 for a half hour, rotated, and finished at 400 for about another hour. The loaves are done when they pull slightly from the pans and are colored to your preference. I like mine quite dark. The flavor of these is deep rye with a good amount of sweetness from the sprouted grain. After fighting through the dark, crisp crust, your reward is an intensely moist crumb with bursts of sweet, crunch, seed, and malt.

Here is a picture of a bunch of loaves baked for the lunch service. 

Happy baking,

Bradley

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