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not.a.crumb.left's picture
not.a.crumb.left

I was inspired by the flour combination and the beautiful loaves that Rich aka rgreenberg2000 made for the 123 community bake.

A friend also reminded me of Kirsten's aka https://www.instagram.com/fullproofbaking/?hl=en method which she uses including lamination of the dough as well really pushing the bulk at lower temps 73Fish with a limited amount of folds.

She also then skips pre-shape and goes straight to final shaping.

I did not have any rye so used Emmer flour instead...

750g Strong White organic Marriages

50g Emmer (bag from my trip to Germany)

100g Caputo Semolina/Durum (from my trip to London and from Lina's Store as per Abe's tip!)

100g WW Organic Marriagse

800g water

200g leaven 100 hydration (90% strong White and 10% light rye) 

20g salt

Long 5 hours AL without salt whilst waiting for the leaven

Mixed levain first and waited 30 min to add salt and used only Rubaud as after long AL the dough developed gluten nicely already.

1 S & F 30 min after adding salt

Lamination 1.5 min after salt

Then folds 60 min and 120 min after lamination and then left the dough alone for 1.5 hours...and by then it had doubled and was soo proofy...

Dough after lamination...

Dough before turning out on surface for shaping..

Final shaping only and this was a proofy monster..

I let it rest 15 min in banneton and then for 2 hours in the 4C is wine cooler for the very wobbly dough to cool down...

Score straight in the middle trying to get that double ear!

Loaf has a nice yellow hue which I think must be from the Semolina and also the crust seems to be particularly cripspy which I also noticed when I baked in the past with the Italian oo flour...

Really happy and without a doubt will bake this again and try also with rye once I have more...Thank you Rich for the great idea of flour combination and finally cracked open my bags of Semolina! Oh and it tastes really lovely....!!!

dtdayan's picture
dtdayan
yozzause's picture
yozzause

50% Wholemeal Spelt with White Spelt and 50% Greek Yoghurt

Whilst at the IGA store waiting for my script to be filled at the chemist i spotted a tub of greek yoghurt discounted to 99 cents and decided it would be nice to use in a bread. When i got home i worked out a formula for using wholemeal spelt and spelt flour and the yoghurt enough to make a 750g loaf.

w/m spelt 220g
spelt 220g
salt 8.8g
butter 8.8g
yeast dried 8.8g
greek yoghurt 220g
water (but reqd more) 66g

i mixed this dough by hand on the bench and it did require a good bit of extra water more than stated in the formula which was counting the yohgurt as liquid and with the water was 65% i added more than 20 g which would have bought the hydration up to 70%. mixing completed at 11.45 and it then proved for 2 hours 13.45 and as i was going to be giving my grand nephew a driving lesson in the mid afternoon decided to place the shaped loaf into a banneton right side up into a plastic bag and into the fridge. Upon my return it had proved quite nicely and was tipped into a cold dutch oven and then into the hot oven at 5,20 baking for the first 12 minutes with the lid on then the rest of the bake with it off.
it is a lovely soft textured and flavoursome bread that should have great keeping qualities, if it last that long.

 

 

 

Elsie_iu's picture
Elsie_iu

With some simple calculations, you’ll realize that the 123 formula creates dough with a hydration of roughly 71.4%. This is totally fine if you’re working with white dough but not so much for someone like me, who prefers baking with higher percentages of whole grain. That’s why I made a porridge with batter-like consistency to bring the hydration up to 92% :)

 

 

Purple & Red Rice Porridge Comte Sourdough

 

For porridge:

39g      20.5%    Freshly milled germinated red rice flour

39g      20.5%    Freshly milled whole purple rice flour

117g    61.6%    Whey

 

For dough:

190g       100% (3 parts out of 6)           Freshly milled whole spelt flour

127g          66.8% (2 parts out of 6)       Cold water

64g          33.7% (1 part out of 6)            Starter (half whole rye, half whole wheat)

9g           4.74% (3% of total flour)         Vital wheat gluten

5g          2.63% (1.67% of total flour)     Salt

 

Add-ins:

60g        31.6% (20% of total flour)        Comte, cubed

 

___________

300g 100%    Whole grain

276g  92%    Total hydration

 

Make the porridge. Combine the rice flour and whey in a small pot. Heat it over medium heat while stirring until thickened. Optionally, sift out the bran of spelt flour and mix it into the porridge to soften.

Roughly combine the porridge and all dough ingredients for the salt and leaven, autolyse for 20 minutes. Knead in the reserved ingredients then ferment for 15 minutes. Fold in the add-ins and ferment for 3 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 20 minutes at room temperature.

Score and spritz the dough then bake at 250°C/482°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 2 hours before slicing.

 

 

I always get killer crust: thin, crispy and super easy to cut into, when cheese is incorporated into dough. As the dough was baking, the cheese melted and its fats fried the crust. The oven spring was not impressive but not too bad either.

This bread has an interesting texture. It’s soft and moist yet slightly chewy, resembling the texture of mochi. The altra crackly crust contrasts the springy crumb nicely.

 

 

Not only is the purple crumb captivating, its highly aromatic flavour is also worth mentioning. Purple rice, red rice and spelt together contributes sweetness in this bread. There is very little sourness and no bitterness at all so even sourdough and whole grain haters would approve it.

 

________

Homemade whole wheat garlic chives dumplings

Pressure cooked red wine beef ragu

Pan grilled veggies with soft boiled eggs

Garlic & thyme potatoes

 

Danni3ll3's picture
Danni3ll3

For the past few weeks, I have had quite a few requests to make another olive loaf. So I took my Caramelized Onion with 4 Cheeses recipe and subbed out 3 types of Olives for the onions, feta for the 4 cheese blend and Kamut for the Selkirk wheat. I did adjust quantities on the fly to accommodate the ingredients I had on hand (Might as well use the entire jars of olives and the whole container of feta). 😊

 

Recipe

 

Makes 3 loaves

500 g unbleached flour

200 g bread flour

250 g high extraction Kamut (Khorasan) flour (Mill 285 g of Kamut berries and sift the flour. Save the bran and, after weighing out 250 g for the main dough, any leftover sifted flour for the levain)

50 g buckwheat flour (Mill 50 g of buckwheat groats)

725 g water

144 g in total of green (Manzanilla 48 g), red (Kalamata 49 g) and black olives (47 g)

113 g crumbled Feta (I used a goat cheese feta)

30 g full fat plain yogurt

20 g Pink Himalayan salt

200 g 100% levain (explanation below)

Plus high extraction whole wheat flour (local Brûlé Creek partially sifted flour) for levain

 

The morning before:

  1. Take 15 g of starter and add 15 g of high extraction whole wheat flour and 15 g of water. Let sit for 12 hours.

The night before:

  1. In a tub, put in the unbleached flour, the bread flour, the high extraction Kamut flour, and the buckwheat flour. Cover and reserve for the next morning.
  2. Use the bran from the Kamut and any sifted leftover flour (as well as some high extraction whole wheat flour if needed) to equal 30 g. Add this and 30 g of water to the levain. Let sit overnight.

Dough making day:

  1. Very early in the morning, feed the levain 60 g each of high extraction whole wheat flour and water. Let rise for about 5 hours in a warm spot.
  2. About an hour or 2 hours before the levain is ready, add the water, mix well and let sit (autolyse) until the levain is ready.
  3. Add the olives, the Feta, the yogurt, the levain and the salt to the dough. Mix well and let rest about 10 minutes.
  4. Do three sets of French slaps and folds at 30 minutes intervals. The first set has 75 slaps, the second set has 40 slaps and the last set has 10 slaps. The olives will pop out of the dough at first, but eventually, they will integrate and stop flying all over the place. For the ones that hit the floor, the four legged apprentices will take care of them. 😉
  5. Continuing on 30 minute intervals, do sets of gentle stretches and folds until the dough feels billowy, has bubbles on the surface, bubbles can be seen through the walls of the container and it giggles when shaken. I usually do two sets of folds and then it takes about another 45 minutes before the dough is ready to divide but this time the dough was moving really slowly. It got a third set of folds and then ended up in the fridge for 5 hours because this baker went off visiting with her puppy. 😁 By the time I got back, the dough had risen about 50% and was quite bubbly. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~740 g. Round out the portions into fairly tight rounds with a dough scraper and let rest one hour on the counter. (The one thing with cold dough is that it comes out of the tubs very cleanly and it is much easier to shape.)
  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. Finally stretch the two top corners and fold over each other in the middle and continue stitching the rest of the loaf. 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 a nice right boule.
  8. Place the dough seam side down in rice floured bannetons, cover, let rest for a few minutes (I left it for an hour because the dough felt still quite cold) on the counter and then put to bed in a cold (38F) fridge for 8 -10 hours (I baked after 6 hours because the loaves looked ready... probably due to the one hour initial proof on the counter once they were in their bannetons). 

Baking Day:

 

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Score the dough if you wish (I don’t as I like the rustic torn look). Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 208F or more.

Floydm's picture
Floydm

I don't share my own baking often because I tend to stick to the same formulas. Also, admittedly, the level of baking exhibited on this site now far surpasses my skills. But a couple of weeks ago I experimented with simple dinner rolls that came out really good that I want to share. It's nothing fancy or complex, but it is really good. Good enough that I made them for our Thanksgiving (Canadian) dinner and they were a big hit.

The first time I made these I discovered the battery in my scale had died, so I just winged it. I still haven't gotten a new battery, but the second time I took the time to measure and make a note of my ingredients (approximately).

Sunflower Rolls

Makes approximately 3 dozen rolls

DRY INGREDIENTS

1 cup spelt flour

1 cup whole wheat flour

5 cups all purpose flour

1/3 cup brown sugar

1 tablespoon instant yeast

2 teaspoons salt

1 cup sunflower seeds

WET INGREDIENTS

2 cups buttermilk, warmed in the microwave for two minutes to take the chill off

1 cup room temperature water

1/4 cup vegetable oil

 

Combine the dry ingredients in one bowl, the wet in another, them combine them. Use a wooden spoon and your hands to get them well combined and shaggy, then let the dough rest for 5-10 minutes. If it is too dry to mix and not all the flour is hydrated, add more water a tablespoon at a time until the desired consistency is achieved.

After the rest, knead the dough by hand or in a stand mixer for 5-10 minutes.

Depending on how warm your kitchen is and how warm the buttermilk was, these can rise really quickly. I gave it about 1 hour for the bulk fermentation, then folded and degassed them and gave it one more hour. After that I cut and shaped them, then let the rolls rise for about 40 minutes before putting them into a 385 preheated oven.

 I baked the rolls for about 25 minutes (45-55 minutes if instead you choose to shape them into a loaf). 

 
dmsnyder's picture
dmsnyder

Pain au Levain with Whole Wheat Flour

from 

Hamelman’s “Bread”

 David Snyder

October, 2018

 

Since I got my Mock Mill 100, I have enjoyed baking breads with freshly milled flours - wheat, rye, spelt and kamut. Most of the breads have been based on formulas found in Ken Forkish’s “Flour Water Salt Yeast,” liberally adapted to my environment and taste. I have felt these breads have benefitted from the freshly milled flours. They certainly have been delicious. 

 Now, I have decided to to re-visit some of the breads that were my favorites before my Forkish foray, notably Hamelman’s pain au levain breads. I started out with his basic pain au levain, which is a white, sweet sourdough. It turned out well, but also reminded me that I’ve rather lost my taste for white bread, even good sourdough white bread.

 

Next, I made Hamelman’s Pain au Levain with Whole Wheat Flour. This is a 20% whole wheat loaf that has a firm starter and is cold retarded overnight. While not as pretty, perhaps, this one has a wonderful flavor - sweet, nutty and mildly sour. The crust is crunchy and the crumb is fairly open, moist and tender - for me, an almost ideal every day, all-purpose bread. For some mysterious reason, I felt that the freshly milled flour improved the flavor of this bread even more than those with a higher percentage of whole grain flours. It is really, really good!

  

 

Next, I plan on making Hamelman’s whole heat sourdough, which is 50% whole wheat. I will share the results here when I bake it.

Meanwhile, happy baking  to all!

 David

dabrownman's picture
dabrownman

Here we are in Kansas City for a wedding.  My wife’s very best friend’s son is getting married.  He is the same age as our daughter.  It is very cold and raining here today after a cold but sunny day yesterday.  We hate cold of any kind and are not fond of having to live in it for a few days this weekend. We had to bring their pet tortoise; Sheldon, who is 25 years old, in from the cold of the back yard so he didn’t freeze because tortoises hate the cold even more than we do.  He will call his basement pen home till spring.

 

I haven’t been baking of late to lose weight, but my daughter is having bruschetta for friends coming over tonight so I got to bake for the first time in weeks - the Community 123 Bake.  This one sounds complicated but it is a one, 2, three.  First off, it is 26.6% whole grains made up of red and white wheat, oat, rye and spelt.

Pre and post retard 

We sifted out the bran and used some of the high extraction flour for the 2 different preferments that added up to the total of the one.  The first one was single stage levain and was twice the size of the 2nd one which was a Yeast Water preferment.  The first one had two different starters in it.  A NMNF rye starter and a NMNF Wild and Forbidden Rice Starter. 

Pre and post final proof

Because it technically had two different rice varieties in the 2nd one, it moved the whole grains up to 7 instead of 5 but, we aren’t counting them, even though we should.  This one was retarded for 24 hours after it doubled.

The other preferment was a YW one that was made up of two different yeast water, apple and fig.  Lucy says why do anything with one of something when you can do it with 2 of something?  Personally, I think she comes up with these complicated things just to make see if I can handle it without replacing her with a tortoise permanently.

Crab Cakes with shrimp and Veggie Kabobs

We also did a 2 stage autolyse, a 1 hour one for the remaining high extraction flour and then we added the white flour to it for an additional half hour with the 2 salts; Pink Himalayan and Mexican sea salt sprinkled on top.  We held back some water so that we could do a double hydration dough and help get the salt mixed in later too – Jeeze!  The white flour was a mix of 3 different ones, LaFama AP, KA Bread and Winco High Gluten with the AP being half of it – triple Jeeze!  But this got Lucy up to 8 different flours in this bread.

Chicken Lettuce wraps for appetizers

Once the 2 preferments hit the mix we had a complicated, conflicting, confab of dough in exponential order- just the way Lucy likes it.  We tried to our usual slap and folds but this dough was too stiff so they ended up being 2 slaps for every one fold.  It really needed another 10-15% more water but we didn’t want to violate the basic rule and just kept on wetting our hands as we did the 3 sets of slap and folds of 125, 40 and 20 on 30 minute intervals.   By the last set, the dough had loosened up enough to only do 1 slap per fold.

Three day fermented Dijon Mustard before the 6 week retard

Then, so Lucy could get her jolly’s off, we did three other kinds of folds.  We tried to do a sleeping ferret fold but the dough was still way too stiff.  So, it was more like a Paralyzed Stiff Ferret Fold.  Then we did stretch and folds and finished off with envelope folds on 30 minute intervals.  This got us to the number 4 that we had previously skipped, of different kinds of folds without having to do a Strutting Peacock Fold at all …….because there were no add ins for this simple recipe for some reason.

Chicken Chili Verde with Chicken Veggie Stew

Then rounded it into ball and dropped in into an oiled SS bowl for 2 consecutive - 20 minute rests before hitting the fridge for a 12 hour retard.  I thought about moving it from fridge to fridge on 4 hour intervals to try to keep the momentum building but Lucy said we don’t have but one fridge.  We still don’t have a wine cellar and it isn’t winter time yet so she can’t just chuck it outside overnight either.   We did open the fridge door every so often to make it think we were going to move it though – nothing worse than cold and complacent dough in Lucy’s book.

We took the dough out the then next morning but had to leave for a few hours so I stuck it back in the fridge. It was nearly 1 PM before we got home and it got out of the cold for good to warm up on the kitchen Island.  Lucy did move it from island to next to the sink and then over by the stove every 20 minutes or for an hour.  There is something about a well-traveled dough that makes Lucy sit up and and beg to be noticed.

Denver omelet on bake day

The stiff dough had really puffed itself up in, out and back in the fridge where it easily doubled.   We pre-shaped the dough into a batard and 30 minutes later we really got it batardy and into a rice floured basket, seam side down, for final proofing. In an hour and 45 minutes it had gotten to 90% proof, perfect for a white bread.

We unmolded it onto parchment on a peel and slid it into a 500 F oven and chucked 2 cups of water onto the screaming hot lava rocks of the Mega Steam and closed the door for 16 minutes of steam at 450 F.  Once the steam came out we, turned the oven down to 425 F convection for 18 minutes of dry heat baking with fan. 

It read 208 F when we took it out.  It had browned, bloomed and sprang well enough.  A couple of hours later, I cut off a heel to taste with some butter and then cut it in half to take a look at the crumb.  It was moist and soft and not very open due to its very low hydration for a 26% whole grain bread with HG and bread flour in North America.  It would have been killer with more water for sure.

With AP flour only, it would have been way more open too but this crumb is perfect for bruschetta where big holes are a real no no….and no.   It was delicious with a mild sour due to the effects of the yeast water masking the sourdough.  The YW/ SD combo preferments is perfect for those who do not like really sour bread since a sour bread isn’t possible using both kinds of natural preferments.

A few of the many salads

The dark fig yeast water really gave some color to the crumb too along with the whole grains.  Warm it up in the oven or toast it with some butter, cheese, olives, cured meats and some wine would be a great way to pass an afternoon with friends.  Haven’t heard how the bruschetta was yet but the loaf was so big my daughter only took half of it.  I froze the other half for some bruschetta when we get back home.

And a few more

shanicealisha's picture
shanicealisha

My all time favorite recipe - Sourdough Sugar Cookies! They are soft and fluffy and just so amazing. I hope you'll enjoy this recipe as well and give it a try. Truly worth the time! Thank you GeniusKitchen!! Recipe Here - Sourdough Sugar Cookies 

p.s. I highly recommend using Animal (Pork or Duck) Lard, Real (Grass Fed) Butter, or Coconut Oil as the fat. 

 

 

  1. Cookies: Cream together shortening and sugar.
  2. Add eggs, sourdough starter, and flavorings;.
  3. mix well.
  4. Stir flour mixture into starter mixture until well blended.
  5. Chill dough, if desired.
  6. Roll out dough 1/4-inch thick and cut with cookie cutters.
  7. Place on ungreased cookie sheet.
  8. Bake at 350° until very lightly browned.
  9. Remove immediately from oven and transfer cookies to cooling rack.
  10. When cool, paint with egg yolk paint.
  11. Use clean paint brush.
  12. Decorate with icing.
  13. Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
  14. If you want to use more than one color, divide into small jars before adding color.
  15. Icing: Combine ingredients.
  16. Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
  17. Keep bowl covered with damp cloth to prevent drying.
  18. Icing will dry very hard and cookies are stackable.

 

 

thanks for looking! :) 

shanicealisha's picture
shanicealisha

Hello again thefreshloaf community! I've done this a bit backwards, uploading my 1st bake on my second post. I was really excited about that five seed loaf! Anyways, this recipe came from Joshua Weissman on YouTube. His No Knead Beginner Sourdough Bread recipe was the least overwhelming for me. I even followed his schedule to help me out. From my results, I'd say it turned out great and was a huge success for my very first sourdough bake ever! I used, once again, my spouse's months old un-bleached organic white starter. We've just purchased some spelt flour, course rye, finely milled rye, banana flour, and chickpea flour. So excited to get baking! 

Levain:

  • 45g mature starter
  • 45g unbleached all purpose flour
  • 45 g stone ground whole wheat flour
  • 90g filtered water at room temperature

Dough:

  • 273g unbleached bread flour
  • 500g unbleached all purpose flour
  • 175g stone ground whole wheat
  • 660g filtered water @ 90-95 degrees F 180g
  • mature levain (just use all of your levain splinter that you made seperately)
  • 18g fine sea salt

Sample Schedule (just to give you an idea:) 9am Start Levain 2:25 P.M. Begin Autolyse 3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that. 3:15 Bulk fermentation begins, performing 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minutes after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation. 7:00 P.M. Preshape your loaves. 7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours. (the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour. 10:00 A.M. Optionally score, and bake your loaves. Cool them on wire racks.

 

 

Thanks for looking! :) 

 

 

 

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