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dmsnyder's picture
dmsnyder

We've been traveling a lot the past few months, and I haven't had many weekends at home to bake. Now, we'll be home for a few weeks, and I can bake more regularly. This weekend, I baked two of my current favorites – the SFBI Miche and Hamelman's Pain au Levain. (See: Miche from SFBI Artisan II - 2 kg. The formula for the Pain au Levain is found in Hamelman's "Bread.")

After a long, cool Spring, we're starting to get some Summer weather. It's been in the low 90's. Temperatures of 105ºF are predicted for the middle of the coming week. Frankly, I could do without the 105º days, but my starter and doughs are enjoying the warmer kitchen temperature. My old dictum - “Watch the dough, not the clock” - was applied. For example, the pain au levain, which Hamelman says to proof for 2 1/2 hours was ready to bake in 90 minutes after shaping. I feared the bâtards were a bit over-proofed, but the oven spring and bloom I got suggest proofing was pretty much on target.

SFBI Miche

Miche crust

Miche crumb

Pain au Levain

Pain au Levain, up close

One thing I learned and applied for this bake of the pain au levain: The last few bakes of this bread have had many excessively large holes. I suspected this was due to insufficient de-gassing before pre-shaping. So, this time, I de-gassed a bit more vigorously. I like the results.

 

Pain au Levain crumb

Happy Baking! And Happy Father's Day to all you fathers!

David

 

Salilah's picture
Salilah

Oops - another failure

I was trying to make Daisy's Wholemeal Lemon Sourdough (original successful recipe here)

Not sure what particularly went wrong - my assumption is that
a) I left the preferment too long
b) I used slightly unripe starter
c) I left the mixed dough too long for bulk ferment
d) the S&F method didn't work so well for wholewheat as for white
e) I didn't knead enough
f) the gods were not smiling :-)

I shaped the dough into small loaves - 20mins into proofing and oops - disintegrating dough!

There was no surface tension when shaping...

I decided to pop them in the oven anyway - 30mins at 220C

They smelled great - and tasted OK - but pretty awful rise (i.e. almost none) - it's "back to the bricks", and just when I thought I was doing well...

So - not one of my best examples!  Never mind - I'm still learning!

Sali

ananda's picture
ananda

Double Pains de Campagne, Olive Levain and a “Hardcore Borodinsky”

One large Boule, proved in a banneton, of just over 1300g, and one of 700g, proved in a brotform.

Olive Levain takes its inspiration from the Hamelman (2004) version on pp. 178 – 179, but with changes sufficient for me to feel happy publishing the formula and method I have devised.

As if Borodinsky isn’t hardcore with an 80:20 Rye: Wheat mix, this is all Dark Rye Flour!

Here’s the detail of the leaven refreshment used for the stiff levain used in the Pain de Campagne and Olive Levain.   Bonus of being able to make a couple of Naan breads with the leaven after first build to accompany yesterday’s evening meal of saag dal and aloo gobhi and brinjal curry.

Material

Recipe [grams]

1. Leaven Build One [Friday; 19:00]

 

Leaven from Stock

80 [50 flour: 30 water]

Marriage’s Organic Strong White Flour

100

Water

60

TOTAL

240

Reserved to make Naan Breads

210

2. Leaven Build Two [Saturday; 14:00]

 

Leaven [from above]

30 [19 flour: 11 water]

Organic White Flour

300

Water

180

TOTAL

510

 

 

3. Leaven Build Three [Saturday; 20:00]

 

Leaven from above

510 [319 flour: 191 water]

Organic White Flour

300

Water

180

TOTAL

990

4. Retarded overnight for use Sunday morning

110 back to stock

Leaven in Pain de Campagne

720 [450 flour: 270 water]

Leaven in Olive Levain

160 [100 flour: 60 water]

 

 

  1. 1.    Pain de Campagne

High percentage of pre-fermented flour in a really strong, stiff wheat leaven.   Dark Rye added at just over 9% of total flour.   Two loaves, scaled as mentioned above.

Material

Formula [% of flour]

Recipe [grams]

Leaven [see above]

 

 

Marriage’s Organic Strong White Flour

37.5

450

Water

22.5

270

TOTAL

60

720

 

 

 

Marriage’s Organic Strong White Flour

53.33

640

Bacheldre Organic Dark Rye Flour

9.17

110

Salt

1.75

21

Water

45.5

546

TOTAL

169.75

2037

% pre-fermented flour

37.5

-

Overall % hydration

68

-

 

Method:

  • Autolyse the 2 flours with the water for half an hour.
  • Mix the dough by adding the leaven to the autolyse and developing for 10 minutes.   Rest for 10 minutes; add the salt and develop a further 10 minutes.
  • Bulk Ferment for 2¼ hours.
  • Scale and divide for 2 boules as described above.   Shape and place upside down in the banneton and brotform.   Retard for 2 hours in the chiller.
  • Final proof for 1½ hours.
  • Tip the largest loaf out, cut the top and bake with steam in a pre-heated oven [250*C] for 55 minutes.   Drop the oven temperature as needed through the bake, ending up around 200*C, depending on your oven.  Cool on wires and bake the smaller loaf for 25 minutes again, cut the loaf and utilise steam.   Cool on wires.

 

  1. 2.    Olive Levain

Material

Formula [% of flour]

Recipe [grams]

Leaven [see above]

 

 

Marriage’s Organic Strong White Flour

20

100

Water

12

60

TOTAL

32

160

 

 

 

Marriage’s Organic Strong White Flour

72

360

Bacheldre Organic Dark Rye Flour

8

40

Salt

1.2

6

Water

51

255

Pitted Black Olives

25

125

TOTAL

189.2

946

% pre-fermented flour

20

-

Overall % Hydration

63

-

 

Method:

  • Dry the Pitted Olives with paper towel.
  • Mix the leaven with all the other ingredients except the olives.   Develop for 10 minutes, then rest 10 minutes, develop a further 10 minutes and rest 10 more minutes.
  • Chop the olives into the dough with a metal cutter.
  • Bulk Proof for 3 hours.
  • Shape and prove in a banneton for 2½ hours.
  • Tip out the dough piece, cut the top and bake in a pre-heated oven [250°C] using steam, for 45 minutes, dropping the oven temperature to 200°C as the bake progresses.
  • Cool on wires.

 

  1. 3.    “Hardcore Borodinsky”

I have been out of stock of the Bacheldre Dark Rye, so my rye sour was in need of some “tlc” before I could bake with it.   I used a 2 stage refreshment process, and incorporated some “altus” as part of the second refreshment.   I used some old Borodinsky as the “altus”.   This was left overnight for a full 15 hours to ripen.

Material

Recipe [grams]

1. Rye Sour First Build; Friday 19:00

 

Rye Sourdough stock

16

Bacheldre Organic Dark Rye Flour

50.25

Water

83.75

TOTAL

150

 

 

2. Rye Sour Second Build; Saturday 14:30

 

Rye Sourdough from above

150

“Altus” – Old Bread

50

Soaking Water

100

Bacheldre Organic Dark Rye Flour

200

Water

300

TOTAL

800

 

As usual, I made a “scald” for this loaf the evening before, as follows:

Material

Formula [% of flour]

Recipe [grams]

Bacheldre Organic Dark Rye Flour

20

192

Organic Barley Malt Syrup

4.5

43

Organic Black Strap Molasses

6

58

Coriander freshly ground

1

9.6

Salt

1

9.6

Boiling Water

35

336

TOTAL

67.5

648

 

Method:

  • Dissolve the syrups in the boiling water and bring to a rolling boil in a pan
  • Crush the Coriander Seeds using a Mortar and Pestle
  • Combine spice with salt and flour and pour on the boiling wort.
  • Mix to a stiff paste, cover, and cool overnight.

 

Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour [as above[

 

 

Dark Rye [plus a little “altus”]

30

288

Water

50

480

TOTAL

80

768

 

 

 

2. “Scald” [as above]

67.5

648

3. Bacheldre Organic Dark Rye Flour

50

480

TOTAL

197.5

1896

% pre-fermented flour

30

-

Overall % Hydration

85

-

 

Method:

  • Blend the scald into the sourdough.
  • Combine this with the remaining flour.
  • Bulk ferment for 1 hour
  • Prepare a Pullman Pan and drop the shaped paste into the pan.
  • Prove for 3 hours until the dough is near the top of the pan.
  • Close the lid of the pan and bake in an oven pre-heated to 160°C with generous steam, very gently for 2½ hours.
  • Cool on wires.

 

The production schedule worked well for these loaves, with some retarding for the 2 Pains de Campagne.   I woke early, so I did make the Borodinsky at 05:30.   It’s a stressful time just now!

 

Lots of photographs are attached.   I apologise that they are indoor shots.   The weather here is very poor, with lots of heavy showers, and black skies leaving all our rooms very dark indeed.   Just no chance to get outside, despite very occasional glimpses of sunshine!

Very best wishes to all

Andy

MadAboutB8's picture
MadAboutB8

My croissant project is coming along nicely. I have been practicing on croissant/laminated dough for the past couple of months. The results are getting more consistent and predictable.

I usually make the laminated dough and shape few of them into croissants and the rest to something else (for change and variety). This week I made whole wheat laminated dough and made them into chocolate croissant. 

I made the chocolate croissants several times before by using the dough scraps, trimming from croissants shaping. They also worked fine with those scrap and was perfect way to used up those dough trimmings.

Full post and recipe is here.  

Sue

http://youcandoitathome.blogspot.com

GSnyde's picture
GSnyde

I’ve been giving more attention to cooking than baking lately.   I’m trying to expand my Asian cooking experience, and Thai food and Korean food go best with rice, not bread.  But I did manage to bake some baguettes and a variation on the Tartine Basic Country Bread this weekend.

It had been many months since I’d made any baguettes besides proth5’s “Bear-guettes”.   I decided to try again the sweet baguettes from the recipe Janedo got from Anis Bouabsa, as reported by Brother David back in 2008 (http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula”).  I remember that trying to shape this wet sticky dough gave me fits the first time.  Like wrestling snakes made of tar.  This time it was easier, mostly because I have had more tar-snake experience in the interim.  

[

These are not the best looking or best tasting baguettes I’ve made.  The crumb was not as open as I’d like and the crust was not as crunchy as it should be.  I will try to handle them more gently next time and bake them a bit bolder.   I also think I just like my baguette in sourdough flavor.

The Tartine Basic Country Bread is my favorite lean sourdough bread.  Crunchy crust; moist and tender crumb.  I could eat it every day.  But, I’ve been thinking it might be even better with a bit more whole wheat flour.  So I tried it today with 15% whole wheat, instead of the 10% the formula calls for.  I like it.  I might even go for 20% next time…or maybe add some wheat germ. 

I’ve said it before, but I’ll say it again: the crumb on this bread is just what I’m looking for.  If I could keep it from going stale, I’d make a pillow out of it.

In case anyone’s interested, here’s a look at the sweet and spicy Korean Chicken I made this week.   Korean chile paste is pretty darn spicy.  This was almost eye-watering.   Good though.

Glenn

Daisy_A's picture
Daisy_A

Simnel Cake/British-Style Moist Fruit Cake

 

Easter passed so quickly, but where we live it brought bluebells in the woods, wisteria blooming on the walls of the nearby manor, bright blossoms in our own garden and Simnel cake. Although the festival is gone we are still enjoying this as a regular moist fruit cake by using the recipe below but leaving out the marzipan. It is delicious with a slice of good British cheese.

 

 

Over the past few months I've been baking as I imagine some of my forebears might have done - special breads for festivals and in between a tried and trusted mixed grain sourdough to feed the household in good times and bad. 

I've loved attempting festival breads from other cultures. Making panettone was particularly enjoyable and I still hope to attempt colomba. However this Easter I chose Simnel cake for a number of reasons: we normally buy a slice to celebrate the season; it is one of my husband's favourite cakes and it is one of the few typically British festival cakes that is special to its time, that you can't buy all year round. 

I've thought about trying Simnel cake before but lacked the confidence to try it. It's testimony to the support I've had on TFL that I felt confident enough to tackle it this time round. Thank you all.

Legend has it that Simnel cake was made traditionally by mothers and daughters together on Mothering Sunday. I can see why it would be good to have more than one pair of hands on the job. It's quite a complex cake and the baker would  probably benefit from having someone else to turn the spoon, mop their fevered brow when the going got tough and share in the final feast!   

We have benefited from the brilliant cake making skills of friends and family in times past and it was so good to finally feel confident enough to return the gift, Thanks D, D and J for all your wonderful cakes and for being patient about the delayed cake love on our part!  Here it comes now…

I am not good at making more conventional celebration cakes with icing or frosting, as I have the piping skills of a pterodactyl, or some other creature without opposable fingers and thumbs. I also love almonds and fruit cake, so Simnel cake, with its fruity body, marzipan covered top and middle and toasted marzipan balls is my kind of festive cake. 

The account below is more or less the story of my first Simnel cake. I haven't done this enough times to advise on the best way to approach each part, but simply offer this as a record of a 'cake journey'.  

The cake I made was an fusion of two recipes gleaned from the Internet. I needed the mixture to fill our cake tin so took the general ingredient amounts from Recipe 1 but added almond flour and an internal marzipan layer, as in Recipe 2. I preferred the more detailed method outlined in Recipe 2 so followed that. The idea of soaking the dried fruits in sherry also appealed:

http://www.bbc.co.uk/food/recipes/simnelcake_792

http://www.jennybristow.com/wp-content/uploads/2011/03/SimnelCake.pdf

The whole cake making journey nearly ground to a halt at the start, however. We had no high sided cake tin when I gamely started the process by plunging my hands into the butter and sugar. This mixture was half way up my arms (and I was missing my uplifting music to hand mix to because the cd was jammed, itunes was stuck and our city lacks the amazing strolling Tuna bands I used to listen to when living in Granada), when my husband rang to say there were no 7" cake tins at the homewares store, not even for ready money… All was saved, however, when he spotted a little 7.5 inch beauty at the very back of the shelf. This depth tin also fitted the only deep decorative ribbon we had in the house - serendipity!  

So the measurements and method I give below are for a 3 egg cake suitable for a 7 or 7.5 inch high sided cake tin. There are also some reflections on the marzipan making and on baking. 

Cake Ingredients

  • 175g/6oz muscovado sugar
  • 3 free-range eggs, beaten
  • 175g/6oz plain flour 
  • 175g/6oz butter
  • 50g almond flour
  • Pinch salt
  • 1/4 tsp/1/2 coffee spoon ground mixed spice
  • 350g/12oz mixed raisins, currants and sultanas
  • 55g/2oz chopped mixed peel and glacé cherries
  • Grated zest of 1/2 lemon. 
  • 50ml of light sherry (I used Hidalgo La Gitana 
  • 1/2 teaspoon baking powder

Glaze

1-2 tablespoons apricot jam

Marzipan - see below

Method

  • At least 12 hours before baking, soak the raisin mix plus any glacé fruit and candied peel in 50ml of  dry sherry. I found it easiest to do this in a kilner/mason jar.
  • On baking day:  Prepare the cake tin by buttering it. Line the bottom and sides with [buttered] parchment, if required. (I did this).
  • Cream the butter and sugar until light and fluffy. It is important to create a light mixture and this may take a few minutes. By hand it can take 10 minutes or more.
  • Mix the salt, baking powder, lemon rind and mixed spice into the flour .
  • Gently fold alternate amounts of flour mix and egg into the creamed batter, until all is incorporated. 
  • Stir in the fruit mix (some bakers dust the fruit lightly with flour).
  • Let the mixture sit, covered, for 10 minutes.
  • Spoon half of the mixture into the cake tin and smooth gently.
  • Cover the first half with a marzipan circle. Try not to press down too hard as this will compress the batter underneath. 
  • Cover the circle with the remaining cake mixture.
  • Smooth off the top.

Baking

I found when looking into the baking of Simnel cakes that instructions for baking a 3 egg cake differed wildly, from just 1 3/4 hours at 140C/275F to 2 3/4 - 3 1/4 hours at 150C/300F. I am also sure that this is a recipe that will bake differently in different ovens so the notes below are a rough guide only. 

Baking in my simple gas oven I have gone for a middle path, baking the cake in a preheated oven for 2 1/4 hours. 

If I want a moist cake (because I am preparing the cake in advance or am baking it to mail and will need a cake that cake that can mature without drying out), I bake at 150C/300F for 1 3/4 hours 45 minutes, 150C/300F for 15 minutes and then leave the cake in the oven with the heat off for another 15 minutes.

I have also baked this mixture without the marzipan as a medium, moist fruit cake to eat straight away and in that case I have baked for the whole 2 1/4 hours at 150C/300F.

If your oven is particularly strong you might consider tenting the cake with silver foil in the last stages to avoid burning the top before the middle is cooked. 

Leave the cake to cool in the tin from anywhere to 15 minutes to an hour depending on preference, then turn onto a cooling rack. 

Once cool, glaze the top of the cake with apricot jam and place the second marzipan circle carefully on top. 

Glaze the top of the marzipan with apricot jam also (or egg if you prefer), and place the marzipan balls in a circle on top. 

Toast the cake briefly under a preheated grill until the top just begins to turn golden.  My husband gamely assisted with this, taking it out at just the right moment! This took less than 2 minutes under our grill.

Marzipan

I knew from the start that I wanted to make my own marzipan and that I wanted it to be egg free, as not everyone in our family can eat raw egg. I also wanted the cake to be good to eat after posting.

Moro's Sam and Sam Clark note that when making marzipan with fresh Spanish almonds they don't need to add egg as the oil in the almonds acts as the binding agent. This fits with what I have found when using almonds from a friend's Spanish finca and have struggled to find such fresh almonds in the UK. However, I also discovered that in the Middle Ages British marzipan was made in this way, with rose water added to some versions, and that this is the way it is still made in many Asian cultures. 

I had also read that one common problem with Simnel cakes is that the marzipan layer simply melts during baking. As sugar has a high boiling point I reckoned that using an eggless marzipan with a high sugar content would help to stop this happening, which it did.

I followed a formula that uses sugar syrup taken to soft ball stage. If you prefer not to use sugar syrup (which can burn badly if you accidentally touch it or spill it on yourself), recipes on links below give formulae for egg free marzipan with unmelted sugar. {Trust me I know about the burn part, having followed a recipe that suggested you 'roll the sugar ball between your finger and thumb' to test its consistency. I did this and watched my thumb blow up to something that resembled a barley sugar in its size and translucent orange colour. After that it was no touching the sugar and gloves all the way…)

The day before baking, I prepared 550g of marzipan using proportions in the formula below. Another time I would prepare more, to make thicker marzipan layers and to leave more for the decorative balls. The formula as I give it below makes about 730g.

The marzipan produced by this sugar syrup method is quite crumbly, like the lovely marzipan found in German and Austrian sweets. For the Simnel cake, however, it needed to be more malleable, in order to be rolled out. Therefore, on baking day I hydrated the marzipan by adding sunflower oil, little by little, until the marzipan was soft enough to roll without cracking. That took about 8 tablespoons of oil. Glycerin can also be used. Having prepared almond paste again to fill an ensaimada, and finding that I needed far less oil, I'm even more convinced that the amount of oil used is closely linked to the freshness of the almonds. So in this case be guided by your own nuts, as it were. 

I prepared one marzipan layer before baking and one while the cake was cooling. However, another time I would prepare both together, as the un-oiled marzipan began to stiffen again when returned to the fridge.

Marzipan/Almond paste with sugar syrup

  • 190g sugar 
  • 236g water 

Cook this to the end of the soft ball stage, or 240F 

Then add:

  • 250g ground almonds: (add these first if the mixture is still hot or it will spit
  • 30g water
  • 15g rose water
  • Small capful (approx. 1/2 coffee spoon), of natural vanilla essence
  • Small capful (approx. 1/2 coffee spoon), of natural almond essence

Mix thoroughly

If using for Simnel cake, add oil or glycerin little by little until the paste can be rolled out without cracking

Link to a recipe for egg free marzipan with unmelted sugar:

http://jeenaskitchen.blogspot.com/2008/08/marzipan-recipe.html

  • Pushed down too hard at the right hand side but marzipan makes it through baking, phew.
  • More even marzipan on the other side but where is the rest of the cake?
  • Cake before grilling
  • DH pulls the cake out at just the right time
  • Crumb shot
  • All done and dusted: cake in the once sunny garden. 

Marzipan balls

Legend has it that the balls on the top of the Simnel Cake represent 11 disciples, excluding Judas. Poor Matthias elected after Judas' departure seems not to have been granted a ball!

I am quite nervous of cake decorating and it soon became apparent that the British 'turn out a hearty dollop' approach to making scones and rock cakes was not going to work with the marzipan balls. Decoration on this cake is minimal so If the balls are not similar in size the overall effect can be a bit odd. I really have to thank Akiko for pointing me to a biscuit making technique that helped to get the balls more even. This involves rolling the dough into a long rectangular or circular roll, chilling it for 15-20 mins and then cutting it carefully into even sections using a tape measure or ruler. I followed this up by weighting the segments, until I had 11 of  10-11g each, which I palmed into a ball, as a baker shaped buns. (Pictures below for marzipan roll and square biscuits). My apologies to experienced cake makers for whole making decorative balls is second nature! I thought it worth including for beginners such as myself, as many recipes just say 'put the balls on the top of the cake', which is a bit baffling if you are new to all this. 

 

Again this is a record of my first marzipan ball making journey. It is not a 'how to do it' instruction, although it worked quite well. There are likely to be ways of improving on this and I look forward to finding them out.

If you make this as a Simnel cake or regular moist fruit cake I do hope you enjoy it.

 

© Daisy_A 2011 FIrst published on The Fresh Loaf, June 17, 2011 at 17.32 GM time. I love to share bread stories and read other bakers' posts about bread. If you republish this page for 'fair use' please acknowledge authorship and provide a link to the original URL. Please note, however, I do not support the unauthorized and unattributed publishing of my text and images on for-profit websites.

 

Juergen Krauss's picture
Juergen Krauss

For some time I have been looking for German bread formulas, although not systematically. Some time ago I came across Meister Süpke's Blog about sourdough, and setting up a German group at my Son's school gave me finally the incentive to try out Mr Süpke's formulas for bread using the "Detmolder Einstufen-Führung" as I agreed to provide the bread.

Bread according to these formulas (see German Baking Day) can be made with various amounts of wheat and rye using a stiff rye starter at 80% hydration that has been refreshed with 5%-10% mature starter and kept at 24C to 28C for 12 to 18 hours. The Detmolder single step process uses a small amount of commercial yeast in the final dough.

The yeast content raised some questions: Is it necessary? Is the bread loosing sourdough characteristics? Are the bakers in Germany giving up quality in favor of quantity?

From Meister Süpke I got the answer that he could make the bread without yeast added, but in order to get through his schedule he has one hour for the final proof, which is being archieved by adding 1% yeast or less.

Another answer comes from Daniel DiMuzio's book Breadmaking: For some formulas he says one can add up to 0.7% of instant yeast without changing the character of the bread significantly, e.g. p.232, San Francisco Style Sourdough

Well, I wanted to know if the yeast does more than cutting the prooving times short, so I did some comparative baking.

First some pictures.

The 60% Rye loaves:

 

The 30% and 100% rye loaves:

 

Conclusion:

Quite surprisingly, there is hardly any noticeable difference in the appearance the bakes with and without yeast. The slightly higher volume of the loaves with altus are due to the additional amount of altus in the dough, I didn't scale those down to 500g.

The loaves with altus were also a bit chewier and tasted more earthy. There was a slight difference between the 60% rye with and without yeast, the sourdough only version being milder. And the 100% rye with yeast maintained a bit of the starter's fruity notes.

The only striking difference loies in the times for the final proof, as shown in the table with the formulas below.

This experiment would suggest that the yeast is not necessary, but it is a great tool to fit this type of bread into a production schedule without the loss of quality. I would be very interested to hear if anyone has different experiences.

Now to some details about the process:

Starters:

All the breads in this comparison call for a rye starter with 80% hydration. For the 60% rye batch I used wholegrain rye flour, for the others I used light rye flour (Type 997). I am maintaining a liquid wholegrain rye "mother" at 200% hydration, which is very reliable and worked well as a seed culture.

The starters were made in two elaborations (same process for wholegrain and light rye starters):

 1. 100% flour, 80% water, 10% mother fermented at 24C for 16 hours

2. 100% flour, 80% water, 10% starter from (1) fermented at 24C for 16 hours

This way the original liquid "mother" makes up just 1% of the starter - no worries about the wrong hydration or grain. The starters rose well to about four times their original volume, and had a nice tangy smell. The light rye starter developed a very nice fruity-flowery smell.

The altus (fresh "old bread", 80% rye) has been added to the water for the 2nd elaboration to soak. No aditional water added. There was very little difference in the starter consistency with and without altus.

Ingredient100% Rye100% Rye + Yeast60% Rye60% Rye + Yeast60% Rye + Altus60% Rye + Yeast + Altus30% Rye30% Rye + Yeast
Straight Formula, in baker's percent
Wholegrain Rye  60606060  
Light Rye100100    3030
Wholegrain Wheat  8888  
White Wheat  323232327070
Water7878747474747171
Salt22222222
Instant Yeast 0.3 0.3 0.3 0.3
Altus    1010  
Yield180180.3176176.3186186.3173173.3
Wholegrain Rye from starter  25252525  
Light Rye from starter3535    1818
Final Dough, in grams
Wholegrain Rye  186186186186  
Light Rye187187    3636
Wholegrain Wheat  25252525  
White Wheat  99999999209209
Water144144167167167167169169
Salt5.75.76.26.26.26.266
Instant Yeast 1 1 1 1
Altus    1010  
Starter1811811411411411419797
Timing in minutes,
Ambient Temperature28C28C27C27C27C27C24C28C
Bulk Rise4040404040404030
Final Proof65501037484569060
codruta's picture
codruta

I took cranbo suggestion and made this loaf with my new starter, using flo's 1.2.3. method. This is how my bread turned out. I'd say it's very pretty. It is more sour than my regular breads, but I eat a slice a few hours after baking it, so I guess the aroma wasn't fully settled. Tomorrow I'l be able to feel the real flavor, I hope.

I had a new starter that I never used, some oat flour that needed to be used asap. For this loaf I used 150g 100% starter, 300g water, 100g whole wheat flour (organic) 80g oat flour, and 270g bread flour, 10g salt. It was 71% hydration, but easier to handle than I would imagine. I did two S/F during 50 minutes (for a 2h 30 min bulk fermentation) then shape, then one hour at room temperature and 8 hours in the fridge. I took it out of the fridge one hour before baking it. The dough had 900g, and the loaf 760g. I'd never guessed that so much water evaporates during baking..?!

I'll post the complete recipe soon at my blog Apa.Faina.Sare.

Codruta

hanseata's picture
hanseata



Hazel

Little Nut

In 2008 I stuck some fresh hazelnuts in the ground at different places in our yard. I also gave some to our friend Tamara for her gorgeous garden. In spring 2009 I checked for weeks the planting sites, but nothing showed, only some more weeds.

I don't bother too much about those, and when my husband complains about our untidy lawn, I say: "Green is green!" This motto was already an annoyance to my neighbors when I was living in Germany. My eco-friendly garden was a fertile breeding ground for dandelion and burning nettle seeds, and other horticultural threats that law abiding, Round-Up toting garden owners abhor.

Last year I looked at some puny rhubarbs planted many years ago along the fence before cedars and maples blocked the sun. I noticed a seedling with round, serrated leaves that seemed familiar. After almost two years a hazelnut had sprouted! Though I scanned every centimeter of our yard for more, it was the only one. But Tamara gave me another nut-ling, she got several of them.

My two little hazelnuts cheerfully grew more leaves, while I watched them like a hawk, knowing my Richard's merciless efficiency with the lawnmower. They survived last winter, buried by tons of snow, and outgrew their yogurt container collars (protection from certain people to who believe that nature should be "beaten into submission").

With some luck, and if some people - I name no names - keep their greedy weed whackers off them, "Hazel" and "Little Nut" will grow into nice, big bushes, providing us with an abundance of delicious nuts. Unless our fat squirrels eat them first!

And this is it why I need hazelnuts:

The photo shows a pecan version of the delicious Hazelnut Mini Bread. Both recipes you find here:

http://www.thefreshloaf.com/node/23952/karin039s-pecan-mini-breads

 

 

txfarmer's picture
txfarmer

Recipe is from KAF(http://www.kingarthurflour.com/recipes/parmesan-batter-bread-recipe), I used instant yeast rather than active dry, which means I could skip the "warm milk to proof" bit, and make the whole thing even easier. Also skipped the cream cheese on surface, since I didn't have any. Very delicious though, a good base for all kinds of add-ins, next time I will try green onion and bacon.

 

I highly recommend using a cast iron pan to make this, the crust is perfection

 

And a fluffy soft delicious crumb

 

Sending this to Yeastspotting.

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