The Fresh Loaf

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

I learned that I absolutely can bake an 18" pizza utilizing an 18" pizza screen. Since the screen keeps the pie rigid, it can be placed directly on an oven rack or on a smaller ( in my case 16") pizza steel. With this revelation, I have reached the size cutoff point for the confines of my home oven. My sourdough crust is working very nicely this particular pie is a 24hr cold ferment. The dough was easy to stretch into an 18" skin and was not overly extendable. 10% of whole grain gives great flavor and a nice bite. Very nontraditional for Brooklyn style, but the wife gives it high marks.

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rgreenberg2000's picture
rgreenberg2000

Back again with more RWC sourdough.  Mostly the same process as I usually use, with a few changes.....  I built my levain using 50/50 AP/Rye instead of my usual WW.  Adjusted the amount of WW in the formula to keep that % about the same.  I used a mix of black and white sesame seeds to keep my loaf from sticking to the towel that lines my banneton.  Here are the details......

1000g AP flour

205g WW flour

240g Starter (100% hydration)

770g Water

26g Salt

Mix flours, water and starter, let rest 30 minutes.  Pinch in salt, do ~20 stretch/folds, then rest 30 minutes.  Repeat s/f, bulk proof ~1.5-2 hours.  Divide, pre-shape, rest, final shape, proof in bannetons for 1 hour @ 75F, then into fridge for 2 hours.  Bake in oven preheated to 475F, covered for 20 minutes, uncovered for 20-25 minutes.

Observations: This dough rose well during bulk and final proofing, and felt very light and "bubbly".  I noticed that the outside of the dough seemed as though it had dried a bit, I'm thinking it gave up a bit of moisture to the towel lining the banneton......I don't recall seeing this before, but it could also be from the time in the fridge (I didn't put the loaves in a bag like normal.)  Good oven spring.  The crust seemed duller, more dry than normal, and the bloom seems to show the dryness of the skin that I noticed.  Crumb is a bit tighter than normal, which I attribute to rough handling in final shaping.  Flavor was great, loved the additional flavor from the seeds.  I need to repeat this one to see if it performs the same.  My gut says that the starter was more active with the rye incorporated into the feed, but with so many variables at work with every batch, who knows?!?!?  :)

Some pics.......

Happy baking, all!

Rich

gavinc's picture
gavinc

This Rustic loaf is my regular weekly loaf and never misses if I am true to the process. I use instant yeast to make only one loaf at a time. That's what I like about Hamelman's book; you get the bakers per cent and I can rescale one 750 g loaf to suit my banneton. 

algebread's picture
algebread

Process

This was made using King Arthur bread flour (12.5% gluten) and King Arthur whole wheat, and Marizio's process was followed modulo any discrepancies recorded in the notes below.

The porridge was much easier to incorporate than the first time because it was cooked more carefully and was therefore less stiff. The oats were cooked in a sealed pot, and were moist and surrounded by gelatinized starch, but any free water had been absorbed.

The porridge was incorporated at the same time as the salt.

In an effort to reduce the sourness, this loaf was proofed at the high temperature of 87F for 3.5 hours (about 40% volume increase? it is hard to tell). Coil folds were performed at half-hour intervals for the first 2.5 hours. The loaf was then preshaped, rested for 15 minutes, and shaped. Shaping was difficult because the dough was on the wet, sticky, and loose side. The loaf was then proofed for an additional 3 hours at an ambient temperature of 80F in an 8-inch brotform. By the end of the final proof, the loaf's edge was about 1 cm below the edge of the brotform.

The loaf was placed in a dutch oven preheated to 475F to bake. The oven temperature was immediately reduced to 450. The loaf was baked for 20 minutes covered, then 25--30 minutes uncovered.

Results

The flavor of the loaf ws less sour than last time, but still more sour than might be desirable. With careful management of starter and fermentation, it seems possible to get it even less sour. The texture of the crumb was lighter than last time and just as tender.

Questions & future work

DanAyo has recommended trying yeast water to reduce sourness, which will likely be done in the future. It also seems possible that sourness could be reduced with more careful management of starter and fermentation.

Last time, the dry oatmeal made the dough easier to handle. This time, the oats released moisture and made the dough harder to handle. For moister oatmeal, such as was used in this loaf, decreasing the hydration slightly might be prudent.

Questions will be posted in the CB thread.

 

Elsie_iu's picture
Elsie_iu

Conclusion of this bake: sprouted black quinoa really tastes amazing. Seriously.

 

 

20% Sprouted Black Quinoa 30% Sprouted Spelt SD 

 

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Sprouted spelt flour

60g        20%       Sprouted black quinoa flour

 

For leaven:

10g         3.3%       Starter

35g       11.7%       Bran sifted from dough flour

35g       11.7%       Water

 

For dough:

265g      88.3%       Dough flour excluding bran for leaven

127g      42.3%       Water

90g           30%       Whey

80g        26.7%       Leaven

9g              3%        Vital wheat gluten

5g          1.67%       Salt

 

__________

305g        100%       Whole grain

257g       84.3%       Total hydration

 

Sift out the bran from dough flour, reserve 35 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, around 3.5 hours (26.3°C).  

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours. Construct a set of stretch and fold at the 15 minutes mark.

Preshape the dough and let it rest for 20 minutes. Shape the dough then put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Let the dough warm up at room temperature for 20 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

If your fridge is like mine, you’d know that even fridge temperature can be one of the variables in baking. My fridge changes temperature according to its mood, ranging from 0°C to 4°C. This past week, it decided that it’d function at close to the freezing point. How did I know? Well, the cucumber turned partially frozen at the top shelf and the dough was rock-hard after the retard… Despite being bulk fermented till quite proofy, the dough was a bit under-proofed eventually.

 

 

The flavor of this bread suits my taste well. It has a nice balance of acidity and sweetness, not having too much or too little of either. Both sprouted spelt and black quinoa contribute to sweetness and maltiness yet it’s the latter that makes this bread special. Un-sprouted black quinoa is slightly bitter, which is not necessarily unpleasant. However, the bitterness is replaced by nuttiness when sprouted, adding much depth to the loaf.

 

 

______

 

Onion & pea biryani, and tandoori chicken drumettes

 

Homemade orecchiette and pan-grilled pork chop with 4 kinds of mustard (whole black mustard seeds, whole grain mustard, Dijon mustard and mustard oil) Mustard oil is totally cool!

 

Portuguese style salted fish fried rice

 

Lamb barbacoa pan-grilled burrito (with Mexican rice, grilled zucchini & cabbages, and cilantro, wrapped in a 50% masa harina tortilla). Juicy lamb + Lots of textures & flavors

 

Cinco de mayo feast: 16 ingredients mole with (disappeared) chicken, corn & assorted tomatoes salsa, spiced roasted grouper fish, homemade flour tortillas & fried corn tortillas , garlicky cumin mixed veggies, and pea rice pilaf

 

Kerala style lamb & potatoes curry with fermented rice & urad dal paniyaram

 

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

Please don't count me as pretentious. I truly do not have delusions of grandeur. However, I have a lot of fun putting my limited knowledge and experience to the test. When I spend hours thinking about a bake before the spatula ever hits the flour, it is like a vacation for my anxious mind. Believe it or not, even writing a halfway intelligent blog entry helps my mild anxiety. Enough about me, this morning I saw a very nice looking Turmeric sourdough Bread, at one of the bread making clubs on FB. The poster did not link or post a recipe. That was enough to inspire, Turmeric sourdough Bread, test bake #1! I am always open to constructive criticism and helpful ideas, that could improve on my own ideas. To be continued:

Kind regards, Will F.


Bread1965's picture
Bread1965

There's something about oats in bread that I find compelling! Inspired by the community bake I made Maurizio's Oat Porridge bread. I followed the recipe as written other than to add 25 grams of raw honey to the dough (I just made one loaf). I baked it a bit too hot as I pre-heated the oven at 550 and didn't catch it until 10 minutes into the bake. That said, while the crust was a bit darker than I'd like, overall it turned out well. I tried to load it into the basket with seam side down (to bake on the top) but it was a bit too floppy for me to load the basket keeping the dough skin tight.  I baked it after 10 hours as it was pretty ripe when I woke up. The crumb is moist, firm, fluffy and has a creaminess to it. this is a very nice bread! frank!

Esopus Spitzenburg's picture
Esopus Spitzenburg

Following up on my last blog post (from a while ago!), I've finally gotten around to making a 50% home-milled whole spelt sourdough, and I was very pleased with it. As has been my past experience with spelt breads, the bread tasted of whole grain, but less so than an equivalent 50% whole wheat loaf, and I find this milder taste more appealing.

As I do for most of my sourdough bakes, I generally followed dmsnyder's instructions for San Joaquin sourdough, albeit with different flours-- the aforementioned 50% whole spelt, and 50% high-gluten flour (Glicks brand).

I notice that the crumb is more open on the edges of this loaf. If I want to get the middle of the crumb to be just as open as the outside, is there any obvious change I should be making when shaping? I understand it may be hard to diagnose based on the picture alone.

Best,
Esopus

Danni3ll3's picture
Danni3ll3

I considered joining in on the community bake but looking through past ideas, I came across a bake that I had adapted from Mutant Space’s recipe. At the time, one of my friends said was one of the best breads she had ever tasted. 

 

 

It has a lot of similarities to the community bake loaf as it also uses an oat porridge. The notes in that thread were very helpful. I was very careful to cook the oats on low to retain the creaminess. However, this recipe also has honey, butter, flax, sesame and sunflower seeds. I also used  Einkorn as part of the flour as I have quite a bit of it and I haven’t used it much at all. 

 

Hopefully it turns out as well as the first time I made it. 

 

Recipe 

 

Makes 3 loaves of ~975 g

 

740 oat porridge 

 

Porridge

225 g rolled oats

360 g water

90 g honey

75 g butter

 

Add-ins

75 g raw Sesame seeds

75 g raw Sunflower seeds

 

Dough

650 g unbleached flour

200 g high extraction Red Fife flour (250 g Red Fife berries)

210 g high extraction Einkorn flour (250 g Einkorn berries)

75 g flax, freshly ground

550 g water

25 g salt

250 g levain (procedure in recipe)

75 g extra water

 

 

The afternoon before:

  1. Mill the Red Fife and  Einkorn berries and sift to obtain the needed amount of high extraction flours. Place the required amounts in a tub. Save the bran for feeding the Levain and for another use such as bran muffins. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. 
  2. Add the unbleached flour to the tub. 
  3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside.
  4. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g bran. Let rise in a warm place. 

The night before:

  1. Add the water to the rolled oats and cook on low for about 16 minutes. When the porridge is creamy, add the butter and the honey. Stir well and put into the fridge for the night. This can be done in the morning if you wish.
  2. Toast the sesame and sunflower seeds in a dry frying pan or in the oven at 350 F. They are done when lightly golden and fragrant. Reserve.
  3. Before going to bed, feed the levain 36 g of water and 36 g high extraction flour. Let that rest in a warm spot overnight.

Dough Making day:

  1. Early in the morning, feed the levain 72 g of filtered water and 72 g of high extraction flour/AP flour and let rise 4-5 hours in a warm spot. 
  2. Two hours or so before the levain is ready, put 550 g filtered water in a stand mixer’s bowl and add the flours from the tub as well as the porridge.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 
  3. Once the levain is ready, add the salt and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 5 minutes. If the dough is too stiff, add the additional water while mixer is running. I definitely needed the extra water. At the end of the 5 minutes, add the toasted sesame seeds and sunflower seeds and mix til incorporated.
  4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes at room temperature (73F). 
  5. Do 4 sets of stretches and folds at 30 minute intervals, then let the dough rise for an hour. I normally do another 2sets of folds but life interfered and the dough went into the fridge early. When I got home about 90 minutes later, I gave it another fold and a bit more counter time until I had to go out again, and it went back into the fridge. By the time I got home, the dough was really cold, stiff and had risen about 30%. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~975 g. Round out the portions into rounds with a dough scraper and I let it rest almost a couple of hours on the counter letting it warm up. It still felt pretty stiff when I did the final shaping. Hopefully I will be making bread and not bricks in the morning. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 8-9 hours. I debated letting it proof at room temperature but by this time, it was 2:30 am so in the fridge it went. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. The loaves didn’t look quite proofed so I let the first batch warm up on the counter for 45 minutes first. At the same time, I took out the second batch out of the fridge to finish proofing so they spent about an hour an a half on the counter. 
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

Well I was right, these first loaves were definitely underproofed. The first batch ended up with craters and canyons on the surface from the explosive oven spring. 

 

I should have also read up about Einkorn first. It would have prepared me for a few of its quirks! 🙄

isand66's picture
isand66

I've been wanting to try milling some dried corn into flour for some time and finally found some on Amazon a little while ago.  For this bake I used around 17% fresh corn flour so it didn't really add much purple color as I had hoped, but it smelled amazing after milling and did add a nice subtle corn flavor to the bake.

I had some leftover rice so I added some into the mix along with some ricotta cheese to make a nice soft and flavorful dough.  This one smelled like you could eat it before even baking it!

Above you can see the milled four with its slight purple tinge.

Here are the Zip files for the above BreadStorm files.

The bread came out great. The crumb was nice and open and moist and tasted fantastic.  This one is a keeper for sure and worth trying.  The nutty flavor of the spelt was really complimented with the corn flour and made for one tasty bread.

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.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil, rice and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very 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.

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 540 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.

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 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.

 

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