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FlourChild's picture
FlourChild

Work has kept me busy and away from posting as often as I'd like, but I'm happy to be able to share this recipe. These are completely amazing cinnamon rolls. They've conquered my heart, and I don't even really like cinnamon rolls. Except these.

 

Tang Zhong Milk & Honey Sweet Dough 

The cornerstone of this recipe is the soft, moist and tender sweet dough. It uses honey and a roux to tenderize and hold in moisture. And the long kneading time yields a wonderfully light, ethereal texture.  

Cinnamon Rolls

 

 Crazy Good Cinnamon Glaze

Instead of the traditional plain powdered sugar frosting, these have a richly flavored, creamy glaze that rounds out the cinnamon with butter, vanilla, cocoa butter and coffee. While testing this recipe, my office mates repeatedly offered to lick the bowls, whisks, serving plates, you name it. 

This was a recipe I developed for Brod & Taylor for the roll-out of their new shelf kit. (If you haven't seen the shelf kit yet and would like to, it is here.)  It includes directions for the Folding Proofer with a shelf kit, but can also be made using a warm-ish (85F) proofing spot.

Yield: 12 Cinnamon Rolls (double the recipe to make 24 rolls). Make 12 rolls in two 9” (23cm) round cake pans or one 9x13" pan. Make a double recipe in two 9x13” (23x33cm) rectangular pans.

Timing: On day 1 the dough can be made, chilled, rolled and cut, then the rolls are refrigerated overnight. On day 2, pull the rolls out of the fridge about 2¼ hours before serving time, then proof and bake.

Milk & Honey Sweet Dough

 VolumeGramsOunces
Unbleached flour, 12% protein2 c spooned2508.8
Milk¾ cup (180 ml)1826.4
Instant yeast1½ tsp4.80.17
Salt¾ tsp4.50.16
Honey3 Tbs602.1
Egg yolk1 yolk150.5
Water1 Tbs150.5
Butter, very soft4 Tbs572.0

Make the Roux. Measure the flour into the bowl of a stand mixer. Add the milk to a small saucepan and whisk in 3 Tbs of the flour from the mixer bowl. (If you are weighing ingredients, put 30g/1.1oz of bread flour into the milk and 220g/7.8oz into the mixer bowl.) Heat over medium-high heat, whisking constantly, until uniformly thickened and bubbling, about 20-30 seconds after the mixture first begins to boil. Cover and chill until cool to the touch.

The butter will incorporate more easily with the dough if it is so soft that it’s gone all melty at the edges. If you have a Folding Proofer, the butter can be warmed at 85F/29C. To prepare for rising the dough, lightly oil a container and mark it at the 4-cup/1 liter level (8-cup/2 liters if making a double recipe).

Tang Zhong Sweet Dough

 

Mix the Dough. Add the instant yeast and salt to the flour in the mixer bowl and stir to combine. Add the water, cooled roux, honey and egg yolk. Mix on low speed until flour is moistened. Once the dough comes together it should stick to the sides of the bowl. If necessary, add 1 more tablespoon water to achieve the right consistency.

Knead Intensively for an Ethereal Texture. Raise mixer to medium-low and knead for 5 minutes. The dough should still be sticking to the sides of the bowl. Add the butter in four parts, kneading until each piece is incorporated before adding the next. Scrape down the sides of the bowl as necessary. Once all the butter is incorporated, knead for 10 more minutes on medium-low. The dough should pull away from the sides of the bowl, although it may still stick on the bottom.

Ferment the Dough. Scrape the dough into the oiled container, place in the Proofer if you are using one and allow to rise until doubled, about 75-80 minutes at 85F/29C.  

Fold and Chill. Turn the dough out onto a lightly oiled surface and stretch and fold all four sides to the middle, creating a square package. Wrap loosely and chill (a relaxed, cool dough will be less sticky and easier to roll out without adding too much flour). After 30 minutes, deflate the dough and re-wrap. Chill 30 more minutes or until it’s convenient to roll the dough, up to 24 hrs.

Cinnamon Pecan Filling

 VolumeGramsOunces
Butter, melted and cooled4 Tb572.0
Light brown sugar2 Tb271.0
Cinnamon2 tsp2 tsp2 tsp
Vanilla½ tsp½ tsp½ tsp
Egg white, cold1 white321.1
Pecans, chopped¾ cup853.0

While the Dough is Chilling, Make the Filling. Butter the bottom and sides of the pans and chop the pecans finely. Whisk together the melted butter, brown sugar, cinnamon and vanilla until well combined. Quickly whisk in the cold egg white to thicken and emulsify the mixture.

 

Roll and Fill the Dough. Lightly flour the top and bottom of the dough, then roll out to a 12 x 14” (30 x 36 cm) rectangle. Spread the filling over the dough, extending all the way to the edges on the short sides and leaving a small bare border on both long sides. Sprinkle the nuts over the filling. Starting from a long side, roll the dough into a log and press lightly to seal the seam. Use plain dental floss to cut the roll into 12 pieces. If using a knife to slice rolls, it may be easier if the log is chilled first. Arrange the rolls in the pan with smaller rolls in the middle. Cover and chill overnight.

 

Proof the Cinnamon Rolls. Set up the Proofer, if using, with plenty of water in the tray. Use the rack with the fold-out legs on the lower level to raise the pan off the warming element so that the lower level and upper level proof at the same rate. Set the thermostat to 90F/32C. Place one pan of rolls on the lower rack, off to one side. Then add the shelf supports and shelf and place the second pan on the upper level, off to the opposite side. Close the lid and allow the rolls to proof until the dough springs back slowly when the side of a roll is dented with a finger, about 90 minutes. Half way through proofing, rotate the pans 180 degrees.

Cinnamon Mocha Topping

 VolumeGramsOunces
Fine quality white chocolate barone 3oz bar or
⅔ of 4.5oz bar
853.0
Butter2 Tbs281.0
Cinnamon¼ tsp¼ tsp¼ tsp
Coffee or Espresso (brewed)1 Tbs150.5
Powdered sugar2 Tbs140.5

Preheat the Oven.  Place racks in the upper and lower thirds of the oven and preheat to 375F / 190C.

Make the Glaze.  Break or chop the white chocolate into pieces and put in a small bowl along with the coffee, cinnamon and butter. When the cinnamon rolls are fully proofed, remove them from the Proofer, then turn the thermostat up to 120F (49C). Remove the upper rack and fold up the legs on the lower rack so that it rests close to the warming element. Place the topping mixture in the center of the rack and close the lid. (Because the white chocolate is being melted with coffee and butter, it’s OK to leave the water tray in the Proofer - a little steam won’t hurt it.)  If you're not using a Proofer, melt the glaze over a double boiler or with short bursts in the microwave.

Bake the Cinnamon Rolls.  Cover each pan of rolls with aluminum foil (to seal in moisture and encourage the fullest oven spring possible) and place in the oven on the lower rack. Bake for 10 minutes, then remove the foil, rotate pans 180 degrees and place on upper rack to encourage browning. Bake 15-20 more minutes, until nicely browned and the rolls reach an internal temperature of 190F (88C).

Cool and Top the Rolls.  When the cinnamon rolls are done, remove from the oven and cool in the pan for 10 minutes. While the rolls are cooling, whisk the melted glaze ingredients until they emulsify and are thick and smooth. Add the powdered sugar and whisk until smooth. Unmold the rolls onto a serving plate and drizzle the glaze over the warm rolls.

Alternative Timing:  The rolls can be made all in one day.  After the first rise/bulk ferment, chill the dough only for the minimum time of 1 hour.  Then roll, fill and cut the rolls.  Skip the overnight time in the refrigerator and shorten the final proof to 70-75 minutes (the dough will be warm and will take less time than refrigerated dough).  All in, start these rolls 5½-6 hours before serving time.

 

 

 

 

golgi70's picture
golgi70

Well with David's strong suggestion to make this loaf after talking of the Miche in "Bread" I had to see.  I was mostly interested how this amazing loaf was mostly comprised of white flour.  I had to see.  I made 2 loaves @ 2 KG each.  I went with the original formula David mentions with just a couple small changes.  First Change was I made the Levain with all Central Milling T85 opposed to a mix of White/Wheat.  I decreased the toasted wheat germ to 2% (because I had this much on hand).  Finally I prepped a bit shy on levain so I proceeded with 11% pre-fermented flour opposed to 13% and made it up in the final dough. 

A few changes I made were adding a short 30 minute autolyse with the levain included.  I mixed using the pincer method.Then I decreased the folds down to only 2 folds @ 1 hour intervals because the dough had good strength and was lively after the second fold.  The total bulk was 3 1/2 hours

I always like to bake my cold retarded loaves from the fridge and never proof them post retarding.  The less hydration doughs do require or benefit from a 30-60 minute rest out of fridge to soften the cold skin.  I did so with these but still got a bit too much spring.  I think next time I'll let these proof for an hour or so at room temp prior to retarding and hopefully that'll hit the perfect mark.  

The toasted wheat germ is the key to this loaf.  It brings so much to this relatively simple dough.  I've just cut it after about 10 hours (couldn't resist) You can see I shoulda waited til tommorrow based on the slightly moist base.  Both loaves temped at 210 out of the oven after an hour and ten minute bake.  They lost 15% water weight through the bake.  When I did the Miche from  "Bread" the loss was around 10%.  

Tasting:  Well at first bit this bread is sweet like dessert and has a wonderful chew that brings some nice mellow lactic notes.  I'm imagining this will be fun to taste through the next few days.  

Cheers

Josh

isand66's picture
isand66

  This was supposed to be a high extraction whole wheat loaf but I'm having trouble milling my flour course enough to actually have much bran left to sift out.  So, instead I basically used freshly milled whole wheat and added some fresh whole rye flour along with some whole spelt and a whole bunch of caramelized onions.

Usually I would only bulk ferment the dough for around 12 hours but I ended up bulk fermenting this one for around 36 hours which caused the onions to meld together in the final dough.  In hindsight I should have folded the onions in at a later time but I wasn't originally planning on baking this one 2 days later.

I built the starter up in 2 stages starting off with my AP 66% hydration mother starter and added WW and Rye.

The final bread came out very tasty with an unbelievably moist crumb from all of the onions and the high amount of water added to the dough.

Whole Wheat with Caramelized Onions (%)

 

Whole Wheat with Caramelized Onions (weights)

Closeup1

Levain Directions

Step 1

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.

Step 2

Mix the flour and water with all of the levain from step 1 and let it sit at room temperature again until it is doubled.  At this point you can either use it right away or put it in the refrigerator and use it the next 1 to 2 days.

 Main Dough Procedure

Mix the flours 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 and salt and mix on low for 3 minutes and speed #2 for another 2 minutes or by hand for about 5 minutes.   Now add the caramelized onions and mix on low for 1 minute to incorporate them completely into the dough.  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 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.

 

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 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.

Crumb1

CrumbCloseup

 

flour-power's picture
flour-power

My second venture into bread baking, guided by The Fresh Loaf Lessons. With today's loaf I want to try:

1.Using a preferment to use less yeast and lend more flavor to the bread.

2.Venturing from machine mixing by autolyse, so I'm not "kneading the beegeebers" for 10 minutes - kneading is the one reason why I've shied away from bread baking all these years. I'm lazy.

3.Getting a feel for the slap and fold method.

4.Using a baking stone. I'm working with a darkened pizza stone, saturated with years of grease from frozen store-bought pizzas. I opened the windows and turned on the fan before preheating the oven with this stone. Baking commenced when the smoking stopped. Parchment paper was placed between the bread and the stone.

Well, I don't have a scale, yet. Here's the play by play.

Poolish, 10pm. Left covered on the counter, about 65 f.

1c whole wheat flour

1c water

1/4 t yeast

10 am, 30 minute autolyse of 2c white flour and 1/2c 2% milk, then added,

1/4 t yeast

1T white sugar

the poolish

2T melted butter, salted.

Blended together to make a sticky dough. Placed in a covered buttered bowl to rise in an 80 f oven for one hour until doubled. Slap and fold. Returned to bowl and repeat a second time. Third handling was to shape the dough on parchment and allow to rest while the oven and stone preheats to its max of 525 f. Placed a metal 9X9 pan on lower rack to hold steam water. Lowered temp to 400 to get the stone to quit smoking. Brushed watered-down egg yolk on the top of the dough and slashed top with a steak knife. Baked 20 minutes at 400 f. Loaf made a nice thud when tapped.

Though I used steam, the top, once it cooled down, seems softer than I'd hoped. Supper is still three hours away, but for now, it's a pretty little thing, deserving of a glass of wine alongside. Perhaps in the next chapter!

 

 

CeciC's picture
CeciC

Original Formula       
50% Multi-Grain Quinoa Levain       
Source       
        
Total Weight2260      
Serving2      
Weight per Serving1130      
        
Total Flour 1100     
Total Water 880     
Total Hydration 80.00%     
Multi-grain % 49.55%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)20     20
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)      0
       20
Flour       
Extra-High Protein Flour (>14%)      0
Bread Flour45   500 545
AP Flour      0
 450005000545
Wholemeal Flour       
Wholewheat Flour45   450 495
Barley Flour    50 50
       0
 450005000545
Liquid       
Water     780 780
Milk      0
       0
Yeast Water90     90
       0
       0
       0
 900007800870
Others      0
Yeast      0
Salt    25 25
Wheat Germ      0
       0
       0
 000025025
ADD-IN      0
Cooked Quinoa     275275
 00000275275
        
Direction       
1) Autolyse 1 Hour      
Disolve Levain in warm water (withholding 30G) add flour and mixed until no dry bites Left       
2) Add Salt and remaining Water, incorporate it with Pincer Method       
3) Give 2 Stretch and Fold within the First Hour       
4) Go into the fridge for 4 hours (as I went out for yumcha)       
5) Take it out of the fridge and fold in cooked Quinoa        
6) Give it another 3 S&F       
7) Total Bulk Fermentation8 Hours      
8) Divide and let it rest for 30 min, it felt a little dry more like a 70% dough       
9) rest for 30 Mins and Shape       
10) baked Cover 30mins and uncovered for 25 Mins     

This bread is inspired by Chad - Tartine No.3 as I have some left over quinoa from the night before, I incorporated it into my bread. which is the best way to kill off any left over which my families arent very keen on. 

As I got a few thing to do that day so I have retard the dough a few times, they werent for flavor development. Here's a few pic of the loaf.

 

Untitled Untitled

 

I think it is still slightly over-proof, I shouldnt have warm up the dough

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Even though there is a slight flaw with my proof time, Im still lucky enough to achieve such oven spring n open crumb. 

Untitled

Maybe is becoz of the amount of quinoa i added, its taste is pretty apparent in this bread.

 

Untitled

 

CeciC's picture
CeciC

After reading a post by Ian writing about building a bread that calls our own, this idea strikes me and I decided I am up for this challenge. The only requirement for the challenge is following the ingridient listed in his blog 450 g (90%) 550 wheat flour 50 g (10%) rye flour 10 g (2%), salt Yeast and / or yeast Water

 

This is my second attempt at this bread, last week I haven’t had much luck and ended up with a over-proofed bread. This week I have a little tweak at proof schedule and so forth, and finally with something decent. Enough being said, heres the formula I used

 

Total Weight879      
Serving2      
Weight per Serving439.5      
        
Total Flour 500     
Total Water 379     
Total Hydration 75.80%     
Multi-grain % 10.00%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)10     10
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)      0
       10
Flour       
Extra-High Protein Flour (>14%)      0
Bread Flour40   405 445
AP Flour      0
 400004050445
Wholemeal Flour       
Wholewheat Flour      0
Rye Flour    50 50
       0
 000050050
Liquid       
Water 40   334 374
Milk      0
Raisin Soaker Water      0
Yeast Water      0
       0
       0
       0
 400003340374
Others      0
Yeast      0
Salt    10 10
Wheat Germ      0
       0
       0
 000010010
ADD-IN      0
Sesame (1 Cup)      0
 0000000
        
        
Direction       
Final Dough Water Temp (85F) Dough Temp (79F)      
Autolyse all ingridient (except Salt and 14G of water)40Mins      
Add salt mix well with a few stretch and Fold       
S&F 6 times (@ 30 Mins interval)       
Total Bulk Fermentation @ 24C 6Hours     
Overnight Retard Proof (in Fridge) 5 Hours     
Bake - Cover30      
Bake -Uncover25      
Finished Loaf registered 212F       

I store my starter in the fridge my weekly bake, so I refresh it 2 times before I build my levain. On my baking day, feed it at 10:40:40 Starter:Flour:Water left it in room temperature before I ran off to work, came home it has double in size with sweet aroma with a slightly sour tang (Eating and tasting from the raw starter gives me the best approximation on how my bread would be, and luckily Im still alive after so many starter tasting).

 

I dissolved the starter in 320G of warm water mixed it with flour till its fully hydrated. It would looks like a batter instead of bread dough, It will come together eventually.

 

Untitled

Autolysed it for 40mins you can see the gluten is starting to form, then added salt and remaining 13g of water, mixed it using pincer method. I gave it 6 in-bowl stretch and fold every 30 mins, total bulk fermentation would be 6hours at room temp (22c). It had grown a bit around 30%, it felt light and well aerated.

 

Gently eased it out of the container, by flouring the side and nudged it with a rubber spatula, It should come out very nicely.

 

Untitled

Pre-shaped it into a rectangle, let it rest for 30mins. Then shaped it into a boule and put it in a banneton with the seams down ( I was gonna let it bloom naturally, then I realized I shaped it fairly tight).

 

Proof in the fridge for 6 hours, I let it warm up at room temperature for an hour, while my “dutch oven” is heating up. Inverted the dough on parchment paper and scored.

 

Baked covered at 240C (the max that my oven would go) for 30 Mins, then uncover fro 25 mins. It registered over 210F internal temperature.

 

Untitled

It sang for quite a while when its out of the oven, with nice crackie noise that we all love. It has nice open crumb, fantastic aroma, sweet and crunchy crust with chewy crumb, it’s a everyday bread that hope you all enjoy.

UntitledUntitledUntitledUntitledUntitledUntitledUntitled

 

its Spring time, these are some flowers found near my apartment. I am still very new to photo shooting, any comments on my photos are very welcome!!

 

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portermariena's picture
portermariena

The first loaf did get a pretty good oven spring but I wonder if the scoring wasn't deep enough? Because, I feel like it could have been better. The second one, the one with the three scores, I think looks a little prettier. Anyways, I'm proud of myself! My starter is about 2.5 - 3 weeks old, I got the recipe off TFL, and it worked like a charm!

I used a combo cooker similar to the one mentioned in Tartine Breads, suggested by the author and by one of the regulars here on TFL. I followed the recipe to a "T". 

Here's a top view of the first loaf, It turned out pretty, but I still think it could have been better. Probably needed to be baked for about 4 or 5 minutes longer too, but I got kinda excited.

With some encouragement from my 6 month pregnant sister in law, I cut into the bread when it wasn't quite cooled down. Heres a length wise crumb shot. Like I said, I think not bad for a first try :-]  

Here it is from the other side.

Now here is my second loaf, haven't cut in to this one yet, hoping the insides look pretty similar - if not better!

And here is a side view

 

I have learned so much since stumbling upon this site about a month ago. I read the forum posts almost daily because I am so fascinated with all the information provided. I'm hoping sometime I'll get comfortable enough to do breads at work.. So keep the information and advice coming! I'll stick with desserts on a large scale until I feel my knowledge is great enough to talk to the head chef about getting some homemade breads on the menu. Happy Baking everyone :-]

dmsnyder's picture
dmsnyder

Yesterday, I baked the "Finnish Rye" from the SFBI for the second time. It is a delicious bread, although what makes it Finnish and why it's called a rye, since it has less rye than either white or whole wheat flour, remains mysterious. I described how I made it in my previous post ("Finnish Rye" from the SFBI

I also made a walnut bread. I have made walnut breads based on my San Francisco-stye Sourdough before, and it has been good. This time, I use my SFSD with increased whole wheat (San Francisco-style Sourdough Bread with increased whole wheat flour) as the base, and I think it's even better.

Happy baking!

David

proth5's picture
proth5

Now there’s a string of words that usually don’t go together.

For old timers who thought I might have gone the way of Bill Wraith – no, I didn’t just disappear. At the end of December 2013, I officially hung up (sort of) the consultant/road warrior gloves and went into my long planned retirement.

I have been deliberately avoiding spending time on the internet to make sure that I am not mistaking posting on the internet for accomplishing anything in the real world and in spite of all of my friends skepticism, I really did take three months to rest. I am told my definition of “resting” is different than most people, but I do feel rested.

A visit from a fellow baker who works in all whole grains got me to thinking about whole wheat brioche. So I milled up some whole wheat flour and made up some brioche. I wanted to pinch their little cheeks they were so cute, so I thought I would share.

Leisure time has not caused me to become more interested in either food styling or photography. Maybe in time.

The mill used was a Fidibus as I did some paid work the last two weeks of March and the cosmos still owes me some “rest” time. I did a single milling pass on the finest setting.

The formula (and if you are contemplating these, you are an experienced enough baker to use Baker’s Percent so that’s what you are getting) (Oh, and if you are a new baker, I will stop to emphasize that nothing will enhance your understanding of the process more than properly learning Baker’s Math, so I encourage  you to learn the method.):

White Wheat Flour (freshly ground)        50%

Red Wheat Flour (freshly ground)            50%

Salt                                                                          2%

Sugar                                                                     18%

Yeast                                                                     1.5%

Water                                                                   10%

Eggs                                                                       60%

Butter (cold, pliable)                                       50%

 

Method               (now here’s the tricky part)

All ingredients should be scaled and chilled for at least eight hours. The butter will be removed from the refrigerator immediately before it is mixed and made pliable by “tapping” (whacking?) it with a rolling pin (or a steel pipe or other non breakable piece of equipment).

Mix all the ingredients except the butter on 1st speed in a 2 speed spiral mixer for 6 minutes, and on second speed for 25 minutes (yes) to a strong window pane.

Break the cold, pliable butter into pieces and mix it in using second speed (about 5 minutes) until the dough is soft and the butter is well incorporated.

Refrigerate overnight.

Divide, pre shape round, rest (in the refrigerator), and shape.  I made two sizes – the larger being 3.5 oz which I think is about 100 gms. Always use the weight appropriate for your tins.

Proof for 2 hours at 78F.

How do they taste? Well, they will never taste like the white flour version, but they are buttery, nutty, and pretty tasty.

I will say that I think that the Fidibus leaves the flour a bit too gritty for me and I need to get the Diamant back in production and re mill the bran a bit finer.

For those of you who do not experience nearly daily the joy of mixing with a two speed spiral, this formula will be tricky. The very, very long mix at second speed will generate a lot of heat in most mixers and you may want to chill dough a bit before adding the butter. I may try this formula in an Assistent (or whatever they are currently calling the thing – geez, it’s like a witness protection program for mixers)  and will amend this blog if I do.

Have fun!       

Pat                    

CAphyl's picture
CAphyl

Before I joined this site,  I didn't realize how behind the curve I was as I had never made a Vermont Sourdough. I decided to get with it and make one today.  I have been schooled by the many wonderful bakers on this site and encouraged to try, so I did.  I used David's Hamelman's recipe, but altered it a bit by adding a bit more rye.  I was finishing a bag of bread flour and didn't have quite enough, and I thought the additional rye would add some nice flavor. Lately, I have been making lots of David's recipes, but the next one I would like to make is one of Khalid's....looking forward to trying that.

I was so impressed with this dough throughout the process. It proofed beautifully, the oven spring was really terrific, and the crumb was nice.

I am sure I will make some variations of this in the future. I followed the recipe pretty closely, but probably added a tad more water than called for in the recipe.

Here is the recipe I used (I made two changes to the original recipe, which I noted):

Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread”

By dmsnyder

OVERALL FORMULA

 

 

Bread flour

1 lb 11.2 oz.

85.00%

Whole Rye

4.8 oz

15.00%

Water

1 lb 4.8oz

65.00%

Salt

.6 oz

1.90%

TOTAL YIELD

3 lbs 5.4 oz

169.90%

 

LIQUID LEVAIN BUILD

 

 

Bread flour

6.4 oz

100.00%

Water

8 oz

125.00%

Mature culture (liquid)

1.3 oz

20.00%

TOTAL

15.7 oz.

 

 

FINAL DOUGH

 

Bread flour (I used 1.55)

1lb 8 oz

Whole Rye (I used 6.8)

4.8 oz

 Water

12.8 oz

Liquid levain

14.4 oz

(all less 3 T)

Salt

.6 oz

TOTAL

3 lbs 5.4 oz

 

METHOD

  1. The night before mixing the final dough, feed the liquid levain as above. Ferment at room temperature overnight.
  2. Mix the final dough. Place all ingredients except the salt in the bowl and mix to a shaggy mass.
  3. Cover the bowl and autolyse for 20-60 minutes.
  4. Sprinkle the salt over the dough and mix using the paddle of a stand mixer for 2 minutes at Speed 1. Add small amounts of water or flour as needed to achieve a medium consistency dough.
  5. Switch to the dough hook and mix at Speed 2 for 6-8 minutes. There should be a coarse window pane.
  6. Transfer the dough to a lightly oiled bowl and ferment for 2.5 hours with one stretch and fold at 1.25 hours.
  7. Divide the dough into two equal parts and form into rounds. Place seam side up on the board.
  8. Cover with plastic and allow the dough to rest for 20-30 minutes.
  9. Form into boules or bâtards and place in bannetons or en couch. Cover well with plasti-crap or place in food safe plastic bags.
  10. Refrigerate for 12-18 hours.
  11. The next day, remove the loaves from the refrigerator.
  12. Pre-heat the oven at 500ºF with a baking stone and steaming apparatus in place.
  13. After 45-60 minutes, pre-steam the oven. Transfer the loaves to a peel. Score them.
  14. Load the loaves onto the stone and pour ½ cup boiling water into the steaming apparatus. Turn the oven down to 460ºF.
  15. After 15 minutes, if you have a convection oven, turn it to convection bake at 435ºF. If you don't, leave the oven at 460ºF. Bake for another 25 minutes.
  16. Remove the loaves to a cooling rack.
  17. Cool completely before slicing.

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