The Fresh Loaf

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tortie-tabby's picture
tortie-tabby

"Working from home" obviously isn't panning out for me. I spent all day baking bread instead of working. I did have maybe my most successful round of baking so far though. I made three fougasse, loosely based on Maurizio's SD fougasse recipe. I found that half of his recipe could make me three decently-sized fougasse, provided you make them as thin and holey as I did. They were delicious, my flatmate said it was her favorite bread I've made yet.

 

At this point I've basically settled on an SD recipe that I can do without having to think or plan too far ahead. This isn't a definitive formula, my process changes every time. I like to think I've developed enough intuition to let me make adjustments on the fly and correct for minor errors in timing.

Ingredients

Levain build

20 g AP flour
5 g WW flour
5 g rye flour
30 g water

Main dough

240 g KAF AP flour
30 g KAF WW flour
30 g Arrowhead Rye flour
190 g water
6 g salt
60 g starter

Soaker

10 g oatmeal
10 g milled flax
50 g hot water (78% total hydration)

Steps

1. Mix flours and water together for a 1-hour autolyse
2. Combine soaker ingredients with the salt (for easy incorporation into the dough)
3. Gently fold starter into the dough and wait 30 minutes, do another S&F 15 minutes in
4. Gently fold the soaker into the dough
5. Bulk ferment for 6-7 hours, with 4 rounds of S&F in 30 minute intervals
6. Cold ferment for at least 8 hours
7. Take dough out of fridge, bench rest for 40 minutes
8. Pre-shape, bench rest for 20 minutes
9. Preheat oven at 500 F
10. Shape and final proof for 40 minutes to 1 hour (I let the initial bench rest go for too long, so I put the loaves into the fridge to slow the fermentation down while I let the oven heat up for longer)
11. Score and load loaf into dutch oven with 3 ice cubes
12. Bake at 500 F for 20 minutes, covered, then bake at 420 for an additional 15 minutes at convection, uncovered (cover with foil for the last 5 minutes if necessary)

alfanso's picture
alfanso

100% AP levain Hamelman WW with raisins.

Too lazy to convert my 100% hydration to a Hamelman 125% hydration AP levain.  So I changed to formula to use my existing levain.  That was easier!

I was also too lazy to refresh it, so it came out of the refrigerator and was used as is, last refreshed at least a week ago.  I had enough so I just scaled it out first and let it assume room temp.  That was easier!

Then at a late moment's inspiration I decided to add golden raisins on the first Letter Fold.  This is a really good bread, with a nice crisp crust, and the addition of the raisins to give it a tasty sweet aspect.  At 20% WW and 5% rye, there is enough flavor here to remind me that I should have this bread on a more regular rotation.

 

4 x 350g baguettes/long batards.

yozzause's picture
yozzause

SEMI SOURDOUGH 50% WHOLEMEAL

This dough was made using some sour dough starter straight from the fridge mixed with the wholemeal flour and all the water and allowed to stand overnight in the morning the rest of the flour salt malt olive oil salt and dried yeast were added and mixed by hand on the bench. It had a 2 hour bulk fermentation period was taken bench rested and then shaped. The dough pieces were weighed off at 160g each, unfortunately i wasn't able to find my fluted baking sheet so placed the dough pieces onto a couch to proof . From there the loaves were then transferred onto two flat baking sheets washed and seeded and scored and placed into a very hot gas oven with a steam tray on the bottom. This was removed after 10 minutes and the temperature was dialed back and the trays swapped places in the oven, after a further 10 minutes the heat was turned off and the door of the oven was left open for another 5 minutes to get a drier crust.

The main idea is pre fermenting half the flour in an effort to get some more complex flavour into the bread with the extended over night time but with the convenience of having a bread that will be more predictable and easily controlled time wise by using dried yeast as well.

 

 

 

 

 

Elsie_iu's picture
Elsie_iu

We have shifted from savory bread to sweet bread this week.

 

 

Sprouted Durum & Einkorn Walnut Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

265

100

35

100

302.5

100

Sprouted Durum Flour

150

50

 

 

 

 

150

49.59

Whole Einkorn Flour

150

50

 

 

 

 

150

49.59

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.5

0.83

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.5

0.83

         

Hydration

 

 

 

 

37.5

100

263.5

87.11

Water

 

 

226

85.28

35

100

263.5

87.11

         

Salt

4

1.33

5

1.89

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.83

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

5

14.29

 

 

Levain

 

 

75

28.30

 

 

 

 

         

Add-ins

45

15.00

45

16.98

 

 

45

14.88

Toasted Walnuts

45

15.00

45

16.98

 

 

45

14.88

         

Total

 

 

623.5

235.28

75

214.29

623.5

206.12

 

 

Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Spelt Flour

120

40

 

 

 

 

120

39.60

Blue Emmer Flour

90

30

 

 

 

 

90

29.70

Sprouted Black Quinoa Flour

90

30

 

 

 

 

90

29.70

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

3

0.99

Whole Rye Flour (Starter)

 

 

 

 

 

 

3

0.99

         

Hydration

 

 

 

 

33

100

258

85.15

Water

 

 

225

83.33

30

100

258

85.15

         

Salt

4

1.33

5

1.85

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.78

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

6

20.00

 

 

Levain

 

 

66

24.44

 

 

 

 

         

Add-ins

36

12.00

36

13.33

 

 

36

11.88

Cacao Barry Chocolate 70%, Diced

36

12.00

36

13.33

 

 

36

11.88

         

Total

 

 

609.5

225.74

66

220.00

609.5

201.16

 

(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)

 

Sift out the bran from dough flour, reserve 35/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 


Combine all leaven ingredients and let sit until ready, about 6.5/4.5 hours (24.5/25.5°C). Roughly combine all dough ingredients except for the chocolate. Ferment for a total of 3/3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight 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.

 

 

Personally, I prefer the walnut bread. It’s sweeter and moister when compared with the chocolate one. That said, switching things up a bit is seldom a bad idea, especially when chocolate is involved :)

 

_____

 

Taleggio tuna stuffed caramelle in rutabaga sauce

 

 

Oyakodon

 

Lamb Kebab with cheese stuffed naan

 

Porcini risotto with crisped pancetta

 

Caramelized onion & shiitake mushroom SD pizza

 

Pan-seared chestnut-fed pork chop with garlicky mashed chopin potatoes and roasted cauliflowers

 

 

Oyster rice in seafood broth

 

Lean but mega juicy lamb meatballs, cooked in a paniyaram pan for a killer crust

 

Danni3ll3's picture
Danni3ll3

Time to revisit this one too!

 

Recipe

 

Makes 3 loaves

 

Porridges: 

50 g large flake oats plus 100 g water (I got 145 g of porridge)

50 g coarse ground Khorasan (I put the dot of my Komo mill 180 degrees counter clockwise from the finest setting) plus 125 g water (I got 140 g of porridge)

 

Dough: 

300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

Flaked khorasan and oats for topping

 

Two mornings before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for the day. 

 

The two nights before:

  1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

The morning before:

  1. Feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise until doubled (about 6 or 7 hours). 

2. Place into fridge until the next morning. 

 

The night before:

  1. Mill the Khorasan berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Mill the khorasan berries for the porridge and set aside for the morning. 

 

Dough Making day:

  1. In the morning, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 2.5-3 hours at room temperature (73F).
  2. Add the water to the rolled oats and cook on low, uncovered, until very thick and creamy. All the water should have been absorbed. Set aside to cool. 
  3. Do the same with the coarse ground Khorasan and the water. This took a lot longer than the oats before all the grains were tender. At about 45 minutes, I was happy that everything was tender. Add to the oat porridge and let cool. 
  4. After the autolyse, add the salt, the yogurt, the first 25 g of water and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Add both porridges as well as the last 25 g of water, and mix for another 2 and a half minutes until well distributed.
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of stretches and folds at 30 minute intervals and then 3 sets of sleepy ferret (coil) folds at 45 minute intervals, and then let the dough rise until risen by 30%.  I usually do only 2 sleepy ferret folds but the dough felt like it could do with an extra set. Total bulk was about 5.25 hours. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  8. Do a final shape by 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.
  9. Sprinkle some Khorasan flakes and large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. Try to let proof for no longer than 12 hours. Unfortunately, life got in the way and these were baked at 13 and 15 hours. The second batch was really soft and definitely felt overproofed. 

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  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 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

leslieruf's picture
leslieruf

well this week when I told a friend I would make Pane Bianco, the reply was oohh - a pull apart bread!  Actually that would be better so I followed this recipe from King Arthur Flour.  https://www.kingarthurflour.com/recipes/pane-bianco-recipe

Instead of cutting and twisting, I cut across the dough making about 1 inch or so slices then arranging them as you would cinnamon rolls.  Absolutely wonderful made this way! sorry no crumb shots as this was for a luncheon function.  I froze once cooled then reheated for about 15-20 minutes (covered) on the day.  Will definitely make Pane Bianco this way again. 

Bake happy everyone

Leslie

idaveindy's picture
idaveindy

Had a late start, and ran low on starter. Should have added some instant dry yeast to speed things up.

Goal: 1200 gram (weight before baking) boule.

12:37 pm. Mix 50 g chunks of Prairie Gold (HWSW) retentate from #20 sieve, 357 g home-milled PG, 93 g home-milled hard red winter wheat from Whole Foods, 86 g home-milled Kamut, (586 g total flour/chunks), 3/16ths tablet of 500 mg tablet of vitamin C, 469 g bottled spring water.

[ 1 hour 52 minutes autolyze. ]

2:45 pm.  Mix in 80 g starter (wanted to do 88 g, but ran low), 10 g water, with stretch and folds. Starter at 100% hydration, all Kroger AP flour.

4:00 pm. Added in 20 g water, and 12 g salt, with dimpling and stretch and folds.

Total flour: 586 + 40 = 626.  % ww: 586/626 = 93.6%.  %prefermented flour = 40/626 = 6.4%

% hydration: ( 469 + 40 in starter + 10 + 20 ) / 626 = 539 / 626 = 86.1%

Total dough weight, not counting oats = 539 + 626 + 12 = 1177 grams. 

4:42 pm. Stretch and fold.

5:22 pm. Stretch and fold.

[ 4 hours 15 minutes bulk, in warmed oven, maybe 75 F. ] 

7:00 pm.  Fold and shape. Sprinkled top with oat flakes (old fashioned oats), put in lined and floured banneton, 8" inner diameter at rim.

7:35 pm. Started to preheat oven, with Lodge 3.2 qt combo cooker inside, uncovered, *495/475 F.

[ 1 hour 30 minutes proof. ]

Using pot part of combo cooker, 8" inner dia at base, oiled, sprinkled with corn meal, then a circular cut layer of baking parchment, then more corn meal.

8:30 pm, Bake, 495/475 F, covered, 5 min.

8:35 pm. Bake, 475/455 F, covered, 5 min.

8:40 pm. Bake  445/425 F, covered, 20 min.

9:00 pm. Bake, 410/390 F, uncovered, 15 min.

9:15 pm, internal temp 209.0 F.  Bake, 410/390 F, uncovered, 5 min.

9:20 pm, internal temp 209.3 F.  Bake, 410/390 F, uncovered, 5 min.

9:25 pm, internal temp 209.5 F.  Call it done.

* First number is the oven thermostat setting, second number is actual temp according to thermometer.

Cut open next morning.  Crumb not as open as previous bake.  Could have used longer autolyze/soak, and longer ferment.  Taste improved in evening.

 

ninarosner's picture
ninarosner

This time, I tried to experiment with a shorter proofing time... But then life got in the way so I wasn't as scientific as I'd have liked to be. The result is OK, I cut into it about 36 hours after baking so it looks a little dry... Tasted nice, but the crumb is a little dense. 

What I'm actually thinking is that the activity of the starter is something I need to control next time. A longer bulk ferment and proof, but with a less active starter might be the key (like loaf 6)

Loaf 8
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt

Timings:

8.30: 1hr autolyse
9.30 - Mix in starter (refreshed and at peak activation). Light kneading, sit for 1 hour
10.30 - Rubauld mixing.
11:30 - S&F
12:20 - S&F
13:10 - S&F
15:52 - Out of bowl and bench rest
16:30 - Shape into round and proof at room temp
19:00 - Into fridge for more proofing (this is because I was going out for dinner and worried it would over proof at room temp)
22:15 - Bake. ~230c, 20 mins covered and 30 mins uncovered.

I let this cool and didn't cut into it until morning 2 days later. Result was OK, still not as good as my Loaf 6... Some areas feel a bit dense and it didn't get huge oven spring/any ears.

 

 

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