The Fresh Loaf

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dabrownman's picture
dabrownman

 

is and has a hard time finding 100% whole grain recipes.  SOI though we should post our favorites from TFL that we have made over the years right here for her.   Lucy thought we would start it off with a more difficult one but one that tastes fantastic.

http://www.thefreshloaf.com/node/41827/100-whole-spelt-sd-w-50-sprouted-flour-spelt-sprouts-baked-scald  

#2

http://www.thefreshloaf.com/node/43686/double-levain-100-whole-wheat-half-sprouted-100-hydration

#3

http://www.thefreshloaf.com/node/45485/100-wg-rye-wheat-sprouted-ywsd-w-walnuts-prunes-cranberries-sunflower

#4  this one is only 95% whole grain

http://www.thefreshloaf.com/node/35130/whole-multigrain-sd-bread-scald-seeds-and-more-aromatic-seeds

#5

http://www.thefreshloaf.com/node/34520/9989-whole-grain-sesame-flax-seed-sourdough-whey

#6

 http://www.thefreshloaf.com/node/32497/100-whole-grain-rye-and-spelt-yw-sd-scald-and-seeds-altus-test

#7

http://www.thefreshloaf.com/node/32921/100-percent-whole-multigrain-aroma-bread-2-soakers-11-seeds 

#8

http://www.thefreshloaf.com/node/34169/whole-multigrain-sourdough-loaf

#9

http://www.thefreshloaf.com/node/32781/ww-sd-yw-multigrain-pumpernickel

#10

http://www.thefreshloaf.com/node/51669/bran-levain-100-percent-sprouted-7-grain-sourdough

#11

http://www.thefreshloaf.com/node/50402/100-whole-grain-bread-%E2%80%93-mostly-rye-some-sprouted-wheat

#12

http://www.thefreshloaf.com/node/44668/100-rye-rye-berry-scald-walnuts-sunflower-pepitas-and-aromatic-seeds

#13 is your lucky number

http://www.thefreshloaf.com/node/44263/latvian-sprouted-saldskaaba-maize-%E2%80%93-sprouted-sourdough-cider-rye

#14 Couldn't leave you on 13

http://www.thefreshloaf.com/node/45211/another-westphalian-rye-100-whole-grain-half-sprouted-101-hydration

 

Happy whole grain baking Fran

irey56's picture
irey56

Does anyone know of a brioche dough--middle class variety--made with a pate fermente? I'm sorry if this isn't the correct protocol. I imagine there is...it makes great sense. I just need specifics being a complete novice myself. Thanks in advance. Joshua Murphy

Lazy Loafer's picture
Lazy Loafer

I made a big batch (9) of the Scape & Asiago Levain today - a sourdough with roasted garlic scapes and Asiago cheese. My starter has been a little slow lately, and I also had to add two loaves worth of starter to the batch quite late (a late order), so some of the starter was not at all ripe (smelled like wet flour and had little gas). So when I made the dough last night I took a chance and let it ferment in the cool-ish basement overnight, rather than putting it in the fridge after a few hours at room temperature as I usually do.

I was thinking of the recent discussions on various forums here about the importance of sufficient fermentation at the bulk stage, and how this contributes to airy crumb and appearance.

It was with trepidation that I went downstairs this morning to look at the big bucket of dough, and found that it had at least doubled, had a nice matt skin on it and it jiggled like half-set jello when I lifted it. It deflated substantially when I eased it out onto the bench but maintained integrity. It was just on the edge of being sticky rather than tacky, but shaped beautifully into nice tight boules with strong skin. It felt so lively, unlike dough that has not fermented sufficiently.

It proofed for an additional hour (about) and then went into cast iron pots to bake, seam side up for a natural burst. And the aroma ... oh, the aroma!

I'm very happy with the way this turned out. Unfortunately, no crumb shot as they are all for customers, but the bread feels wonderful (you know how you can 'feel' the crumb without even slicing the loaf?) and the spring was great. I was so afraid it would be an over-fermented puddle, but that was not the case. Full fermentation really does make a difference!

sayersbrock's picture
sayersbrock

The incredibly hot and humid weather has not deterred me from a hot oven. And for some reason a stressful week becomes less stressful when I have bakes planned intermittently. 

I had my first go at a Pain Campagrain using bread flour, whole wheat flour, wheat bran, barley flour, flaxmeal, and sunflower seeds. I have not cut into it yet, but it turned out somewhat flat and dense. I baked at 400F for 20 minutes then 375F for an additional 30 minutes. I will probably up the temperature for the first part to get more spring. I am also hoping for some nice chew as I've been experimenting with steaming methods. 

I also baked a tray of Malva Pudding, a South African treat that is reminiscent of sticky toffee pudding but flavored with apricot jam. 

Happy baking!

Michael Brock

 

Yippee's picture
Yippee

 

 

                                                To Mariana, my guiding angel 💕💕💕

 

                                                   Thank you for the enlightenment! 

        

                                                                             樂

 

 

 

  

I have successfully made Mr. Bigot's panettone using a simple method based on Mariana's advice.***  Mr. Bigot is a French master baker who apprenticed under Professor Calvel over half a century ago. He uses unique flour combination and procedures in his panettone formula. I am intrigued to find out how good this bread is.

 

Mr. Bigot uses two Japanese flours, with protein contents of 10.7% and 11.5% respectively, in a 3:1 ratio to make his panettone.  He mixes the dough by hand and the final product looks like this:

 

 

                                                 😱😱😱

 Photo credit: Chinatimes

 

 

 

Spectacular, isn't it?! I followed Mr. Bigot's formula exactly but used my own procedures, which were created largely based on the information Mariana had shared. 

 

Let's start.

 

 

Levain naturel

 

 

I converted my existing starter to 50% hydration and built it with most of Mr. Bigot's levain procedures below: 

 

Day 1:

100g - (10.7% protein) flour; I used King Arthur all purpose flour (11.7% protein)

50g -yeast water

malt syrup optional

mix well

DT 75.2F at  RT 75.2F x 6hrs

shrink-wrapped, tied (which I didn't do), into fridge x 24hrs

 

Day 2

100g - (10.7% protein) flour; again I used KA AP flour

50g - water

0.4g - malt syrup

50g - starter from previous day

mix well

DT 75.2F at RT 75.2F x 6hrs

shrink-wrapped, tied (again, I didn't do it), into fridge x 12-24hrs

 

repeat Day 2 procedures for 5 days to one week

starter matures when it can triple within 5-6 hours

 

My starter never tripled.  I decided it was active enough when it had doubled within 5-6 hours for two consecutive days. So I stopped building after the 4th day.

 

 

 

My starter looked like this when it was ready.

P.S.

The starter was built using DBM's no-fuss method together with Mr. Bigot's procedures. 

There was no discard during the entire build. I did it that way for fun but it was quite a brain work-out to figure out the ratio and stuff. 

If you are interested to build your starter that way, please consult DBM as I may not be able to redo the math after six months. I'm sure he will figure it out for you. Right, Dab?

 

Mr. Bigot's instructions to refresh (1kg of starter)

Starter : AP : H2O = 1 : 2 : 1

0.8% malt syrup

mix well

DT 75.2F at RT 86F x 5-6 hours, should triple

divide into 2kg each

wrapped, tied loosely allowing 2-finger space

 

 -------------------------------------------------------------------------------------------------------------------------------------------------------

 

 

The following formula yields two 5.25" panettones, each weighs approximately 550-600g.

 

 

Preferment

 

 

all purpose flour 175g - 41.18%

bread flour 75g - 17.65%

levain 75g - 17.65%

sugar 75g - 17.65%

water 125g - 29.41%

butter 75g - 17.65%

 

 

It's impossible for me to mix by hand. So I used my Zojirushi bread machine to incorporate the ingredients.  I controlled the amount of ingredients being mixed so that a paste could be formed. I held on to the water and only added what's needed to form a paste.  Once a paste was formed, I incorporated the remaining water using the "double hydration" method. The dough was mixed until it had reached intermediate gluten development.***

 

I constantly checked the dough temperature to ensure it was below 75F .  If the dough needed more mixing but it was getting warm, I cooled it in the fridge then resumed mixing.

 

I let the dough ferment at 81-84F for approximately12 hours. It doubled. I chilled the dough for about an hour before proceeding to the next stage of mixing.

 

 

Main Dough

 

A.

all purpose flour 87g - 20.59%

bread flour 37g - 8.82%

egg yolk 187g - 44.12%

butter 37g - 8.82%

sugar 50g - 11.76%

salt 2g - 0.59%

 

Chilled the preferment first.  Used the same strategies when mixing: aim to form a paste, hold back liquid (yolk), maintain DT below 75F, chill if needed, then resume mixing, incorporate remaining yolk using double hydration method.

 

Once the dough was close to be fully developed,*** mixed with ingredients in B. below.

 

B.

diced orange peels 25g - 5.88%

diced lemon peels 25g - 5.88%

raisin 75g - 17.65%

rum-soaked mixed candied fruits 75g - 17.65%

rum 5g to soak mixed candied fruits for a week (I only soaked them in the day before baking)

Please be aware not to over use the rum.  I learned it the hard way in my first attempt when I did not read the instructions carefully.  I literally doused the candied fruits and raisins with rum.  They were completely SOAKED and every raisin was plumped. The alcohol killed the dough and there was no rise at all. 

 

 

 

Gluten fully developed. 

Usually I would stop messing with the dough but not this time...

 

 

 

 

Bulk Fermentation

  

 

Instead, I stretch-n-folded the dough every 30 minutes for about three hours when the dough was left to ferment at approximately 82-86F. 

 

 

 

When the folds could no longer hold together and slipped apart right after the S&F,  divide the dough in half.

 

  

 

Stretch-n-folded each dough one more time. At this point the dough was strong and puffy and could be easily transferred to the molds. Bulk fermentation was complete.

 

 

 

 

 

 

Final Proof

 

 

At approximately 82-86F for about 6 hours.

Preheat oven to 356F, then turned it off.

Applied egg wash to dough.  Leave dough in oven for 5 minutes.

Took dough out. Preheat oven to 320F.

Cut the dough with scissors as shown.

  

 

 Peeled the 'crust'.

  

 

 Baked at 320F x 50 minutes.

 

 

 Used inner pots of rice and vacuum cookers to hang.  

 

 

Light as feather! 👍👍👍even though much less butter (only 26%) is used than most panettone formulae.  The flour combination must have done the trick! Very little strong flour in the formula!

  

 

Great success with another master baker's panettone formula* using the same procedures!  

 

 

  

  

 

 

 

 

***In discussions with Mariana here.   

*In David Kelly's blog post here.

 

 

 

The End

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Something special for my friends:

 💋

🌹

❤

🐈

🌈

💲

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ru007's picture
Ru007

 Hello friends! 

This weekend, I tried to make my toasted oat SD using spelt instead of whole wheat, I’ve never used spelt before, so I don’t really know what the rules are. All I know is what I’ve read here, so feel free to give your feedback. 

The main thing I changed was lower the hydration (because spelt needs less what than regular wheat, right?) Although, the hydration below is 75%, the final dough had a lower hydration than my regular loaf because I used way less water to soak the oats. I wanted to get an upfront feel for what the dough would feel like and not add too much wetness with the soaker. 

Formula

Levain

 

            82

22%

Water

 

278

75%

Flour

 

370

100%

Unbleached white bread flour

295

 

80%

Whole grain spelt

75

 

20%

Salt

 

10

3%

Oat soaker

 

140

38%

 

 

       880

 

1. The levain was mad from 15g NMNF rye starte, 40g whole grain spelt flour and 32g water. So the final loaf actually had about 27% spelt.

 

2. Soak 68g rolled oats in 80g boiling water, I usually like to toast my oats, but I wanted to taste spelt. Leave to cool. 

3. Premix the flours, salt and water, chill for a couple of hours and leave to come to room temp overnight. I shouldn’t have done this; the dough didn’t feel right in the morning, it felt a tiny bit on the goopy side. Is this a spelt thing? Next time, I’m going with a short(ish) autolyse.

4. In the morning, mix the dough, levain and oat soaker. Leave to rest for 60 mins and then do as many stretch and folds as needed to strengthen the dough. I needed to do 4, I every hour. The dough did feel better at this point, but still not as nice as it does when I use whole wheat. 

5. Let the dough bulk ferment undisturbed for 2.5 hours (or for however long it needs to start looking bubbly).

Pre-shape, rest for 30mins and then shape. I left the dough to proof on the counter before putting it in the fridge for 8 hours.

6. Bake at 250dC with steam for 20 minutes with steam and then for another 25mins. 

Here is the result:

And the crumb....

 

I;m fairly pleased with the final product, because its so yummy! Its tangier than my regular oat sourdough, and I like it! I would have liked the crumb to be a tiny bit more open... I’ll try this again next week, and shorten the amount of the time the flour stays wet. I think that’s what I need to do. 

I’ve been making my (mostly) white SD every week, here’s the latest version.

 and the crumb...

 I think the shaping technique I used (which involves rolling the dough when I shape is giving my crumb the swirly effect). Its more pronounced in the shot below, reminds me of a croissant! 

Changes: Slightly higher hydration 78%, shorter bulk, longer shaped proof and shorter cold retardation.

This has become my “blank canvas” loaf, I’m experimenting with different, proofing times, hydration levels, mixing methods shaping techniques, scoring designs, you name it, i'll try it on this loaf! This is maybe my favourite version so far.

Have a lovey week everyone and happy baking!! 

Ru


 

 

 

Elsie_iu's picture
Elsie_iu

There were plenty of chocolate sourdough posts recently. I was a bit hesitant in baking my own because, you know, the idea of chocolate bread is just a bit…boring… Cherries, raisins, cranberries, hazelnuts, coffee and not much else. It’s also conventional to pair chocolate with rye or spelt flour. Really, there’s not much creativity to speak of.

If you know anything about me, you understand that I’ve to put my own spin on every bread I bake. Not long ago, I made use of the sweetness of milk chocolate to compliment the strong flavour of goat cheese in bread. However, for this bake, it’s the chocolate that takes the centre stage.

Darjeeling Tea Chocolate Orange Sourdough with Masa Harina and Buckwheat Flour

 

Dough flour:

210g       70%       Whole red wheat flour

60g         20%       Masa Harina

30g         10%       Buckwheat flour (raise to 15% for more pronounced flavour)

 

For leaven:

10g        3.3%       Starter

10g        3.3%       Bran sifted out from dough flour

10g        3.3%       Water

 

For tea:

10g         3.3%       Darjeeling tea leaves

50g       16.7%       Hot water

 

For dough:

290g     93.3%       Dough flour excluding bran for leaven

206g     68.7%       Water

64g       21.3%       Whey

50g       16.7%       Darjeeling tea

30g         10%        Leaven

30g         10%        Unsweetened cocoa powder

20g         6.7%       Maple syrup (tastes a bit bitter at this %, feel free to increase up to 15%)

9g             3%        Vital Wheat Gluten

6g             2%        Dark barley malt powder

5g          1.7%        Salt

 

 

Add-ins:

9g             3%       Candied orange peels (might be better at 6%)

33g         11%       Chopped dark chocolate

 

___________

305g       100%      Whole grain

335g     109.8%     Total hydration (still felt a tad stiff because of the addition of cocoa powder, I suggest upping it further to 112%)

 

Sift out the coarse bran from the dough flour, reserve 10g for leaven. Soak the rest  in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 4 hours.

Soak the orange peels in enough hot water to rehydrate. Set aside until needed.

Steep the tea by pouring the hot water over the tea leaves. Leave to infuse for 30 minutes. Strain the mixture and discard the tea leaves.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 6.5 hours longer.

Preshape the dough then let it rest for 20 minutes. Shape the dough and put in into a banneton. Leave to proof for 12 minutes before retarding for 12 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes. Spray the dough with water and sprinkle the poppy seeds onto its surface.

Score the dough and bake at 230°C/446°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 3 hours before slicing.

 

This bread bloomed well in the oven. It’s also a rare occasion that I got the scoring right. The crust is pleasingly shiny and crispy.

It was a bit shocking when I cut the bread open. Despite the fact that the dough was properly proofed and carefully handled, the crumb was not as open as I had hoped for. I think the cocoa powder added some significant weight to the dough which resulted in the rather close crumb. The crumb is by no mean dry but could definitely be moister. It might be a wise decision to up the hydration next time I work with cocoa powder.  Nevertheless, the dough structure achieved is pretty decent.

I like the corn and Darjeeling tea flavour in the background of this bread. However, the buckwheat is somewhat masked by the cocoa powder. Increasing the percentage of maple syrup and candied orange peels would help in achieving a better balance between sweetness and bitterness.

My first bake with white flour (yes, really) was dedicated to txfarmer’s sourdough ciabatta

 

stephen.c's picture
stephen.c

Hi There,

I am glad to share with you my latest baking experience.

I have tried to revise a bread recipe from my own country, Sardinia. In particular the Ricotta Cheese Rolls. Spelt is not so popular in Sardinia but I fell in love with this flour hence could not resist to try to make my Spelt Ricotta Cheese Sourdough Rolls :)

The Ricotta Rolls have a delicious ricotta flavor and have a very thin and crunchy crust. They are also very soft. Some people also add Saffron to the dough but I probably prefer to add it when I use normal wheat flour to give it more character and taste indeed.

Here he final result :)

Ingredients:

150gr Semolina flour

350gr White Spelt Flour

50gr Vital Gluten 

500gr Ricotta Cheese (drain it before adding to the dough)

260gr Water + 40gr for the Salt

12gr Salt

200gr Spelt Starter (100% Hydration)

Method:

- Mix together the flour, the semolina and the VWG and 260gr of water and autolyse for 30 min/1hour

- Add the 40gr water with 10gr salt and the starter and the ricotta cheese to the dough and knead for 10/20 min till all the ingredients are incorporated. The dough will be crazy sticky but no worries, keep kneading till the gluten structure builds up and it will be easier to manage ;)

- Bulk Ferment for 2/3 hours depending on the room temperature etc (I BF for 2 hours @25 Celcius)

- Divide your dough into 4 or 6 parts and shape it to form 4/6 nice rolls. Put them to proof on a baking try. You can either cover the try with some cling film or just put it to proof into the oven making sure it is switched off ;)

- After 2/3 hours just before doubling in size or passing the poke test, remove them from the oven and preheat the oven @250 Celcius

- Score the rolls, put a pot of boiling water in the bottom of your oven, bake the rolls for 30/35 minutes @ 220 Celcius till they sound hollow when  tapping at the bottom.

- Let the rolls to cool down and enjoy your Ricotta Cheese Rolls ;)

I hope you like this recipe and please let me know how you get on with it ;)

Happy Baking 

 

Stefano

isand66's picture
isand66

    I finally had a chance to use the blue pea flowers I bought a month or so ago after seeing several people on the Facebook bread groups as well as here recently post their versions.  Naturally I had to try and put my own spin on it.

For my first attempt it came out pretty good, but I almost had a disaster in the making.  The formula below is not 100% accurate since I forgot that I used extra water to soak the flowers in and in my haste to mix up the 2 dough's needed and cook dinner at the same time I never re-weighed the water :(.  This caused me to add some extra French flour and a bit of Rye flour so I didn't end up with soup.  The dough was still very slack but I think if you follow my formula below it should be fine.

I made 2 different dough's using one starter.  The blue dough was mostly made with the KAF French style flour with a bit of rye per above and yellow roasted carrots.  The second dough was fresh milled whole wheat with fresh milled rye and purple roasted carrots.  I made a few rolls as well as you can see in the photos.

I think all in all, the bread turned out beautiful and it tasted great.  The roasted carrots add a bit of sweetness and extra color.  The whole wheat and rye part actually turned orange looking for some reason.

Note: use 50% of the Levain for each dough.

Here are the Zip files for the above BreadStorm files.

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Blue Water Directions

Soak the pea flowers in boiling water for an hour or longer.  Strain flowers out before using.

 Main Dough Procedure

Peel and cut the carrots into medium to small size pieces and toss in some olive oil.  Place on a sheet pan and roast at 425 F until soft and slightly charred.  Let cool until ready to use and cut them up into small pieces.

Blue Dough Directions

Mix the French Style flour or AP or Bread Flour with the Blue water and let rest for 30 minutes.  Next add the starter (see note above) and mix on low for 5 minutes.  Add the carrot pieces (50% of total amount listed) and mix for one more minute until incorporated.  Place in oiled bowl and cover.  Do some stretch and folds every 15-20 minutes 3 times.  After 90 minutes place in refrigerator overnight.

Whole Wheat/Rye Dough Directions

Mix the flours with regular water and let sit for 30 minutes to an hour.  Next add the starter and mix on low for 5 minutes.  Now add the other 50% of the carrots and and mix for about a minute until incorporated.  Per above, place in bowl, do S & F's and place in refrigerator when done.

The next day, let the 2 bowls sit at room temperature for around 1.5 hours or if you have a proofer or it's hot in your house you can let it sit for an hour or less ( I set my proofer at 78 degrees).  Take both dough's out and form into a rough rectangle.  Place the blue dough on top of the brown dough and then shape into a ball and place into your basket to proof.

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 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 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.

Below are some photos of the echinacea starting to bloom in the gardens.

 

cfraenkel's picture
cfraenkel

Oh if only I had some stout...I had a bunch of cherries that were staring at me, and have been watching all the breads appearing with cherries in them and drooling, so I decided to make one of my favorite desserts in bread form.  Black forest bread was born.  Hopefully this is going to work. Can you tell school's out for summer? 
  • 650 g AP flour
  • 200 g Whole Wheat flour
  • 100 g Whole Dark Rye Flour
  • 50 g Milled Flax seed
  • 15 g Cocoa Powder
  • 700 g water

Autolyse for a while - as long as it took me to pit the cherries and weigh the other add ins:

  • 60 g sunflower seeds
  • 57 g pecans (all I had left)
  • 150 g fresh cherries, pitted and halved
  • 50 g unsweetened coconut

Mix in to autolyse:

  • 30 g unsweetened greek yogurt
  • 20 g salt
  • 268 g levain (this ended up being a 4 stage build)

After 30 mins do Stretch and fold in the tub

Wait another 30 mins - mix in add ins and do another SF - one more SF at +30 mins

Bulk ferment until double

Divide and shape - rest overnight in fridge

In the morning I will bake in Dutch Ovens

The dough smells divine....hoping the bread will be. 

 

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