The Fresh Loaf

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DesigningWoman's picture
DesigningWoman

I decided to take another shot at this lovely recipe from Wally, and made a double batch. Merely added 10g of home-made, improvised bread spice and followed recipe and timing.

The bread smelled lovely as it was baking, and it was so hard to cool the loaves and then swaddle them in linen for two days. But it was worth the wait. Crumb is chewy, moist and fragrant, with a delightful nubbiness from the seeds. Crust is crunchy-chewy, although I'm not sure how long that will last. For me, this recipe is a keeper!


Also made a Trevor Wilson sandwich loaf that went amok:

I'll have to try baking this one again to figure out what went wrong… I won't see this crumb unless Nina remembers to take photo.

Yippee's picture
Yippee

If you are looking for a quick and fool-proof method to create a starter that has a high concentration of lactic acid, check out Rus' CLAS procedures on YouTube and Blogger. Mind you though, the formula uses commercial yeast ("CY") to boost leavening power because CLAS is yeast-free.  If you're a hard-core purist who does not use CY,  this method is not for you.

 

Thanks to Rus for sharing this opening technology with us!

 

 

 

 

 

 100% Rye

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

pH @ 1500 hr

 

 

 

 

 

 

@ 2400 hr

 

 

 

 

 

pH @ 2400 hr, it's ready for bread making 

 

 

 

 

 

pH after refreshment; acidity continues to increase

 

 

Roger Lambert's picture
Roger Lambert

Sour dough can be made using the contents of probiotic capsules containing Lactic Acid Bacteria (LAB). I have made these sour doughs for a few years now and they come out nicely with just the right amount of sour that I enjoy.
dmsnyder's picture
dmsnyder

Mixed Grain Sourdough

David Snyder

April, 2019

 

For this week's bakes, I am returning to my variations on Ken Forkish's “Field Blend #2.” The flour mix used is the same as that of several previous bakes, except that the Whole Wheat flour used is “Warthog” hard red Winter wheat. One of the bakers I follow on Instagram swears by this variety, so I though I would try it. What I found right away was that it seems a lot less thirsty than any of the other hard red Winter wheats I have used to date. So I did reduce the hydration slightly and still ended up with a much slacker dough than expected.

I made two loaves with this dough. One was retarded for about 20 hours. The other loaf was retarded for about 44 hours.

Total dough

 

 

Ingredient

Wt (g)

Bakers' %

All purpose (AP) flour

700

70

Whole Wheat (WW) flour

125

12.5

Whole Rye flour

75

7.5

Whole Spelt flour

100

10

Water

760

76

Salt

21

2.1

Total

1781

180.1

 

Levain

 

 

Ingredient

Wt (g)

Bakers' %

All purpose (AP) flour

144

75

Whole Wheat (WW) flour

36

25

Water (85-90ºF)

144

75

Active Starter (100% hydration)

36

25

Total

360

200

  1. Dissolve the starter in the water, add the flours and mix thoroughly.

  2. Place in a clean bowl and cover tightly.

  3. Ferment at 80ºF until doubled in volume.

  4. The levain can be used immediately or refrigerated for up to 3 days. If refrigerated, I take it out 2 hours before I am going to incorporate it into the final dough. In general, this means I take it out when I am ready to mix the autolyse.

 

Final Dough

 

Ingredient

Wt (g)

All purpose (AP) flour

540

Whole Wheat (WW) flour

85

Whole Rye flour

75

Whole Spelt flour

100

Water (85-90ºF)

600

Levain

360

Salt

21

Total

1781

Method

  1. In a large bowl, mix the water and the flours to a shaggy mass. Be sure to leave no dry flour in the bowl.

  2. Cover and let sit at room temperature for 1-2 hours (autolyse).

  3. Sprinkle the salt over the dough and add the levain in 4-6 portions. Mix in with a spatula, spoon or your wet hands.

  4. Continue distributing the salt and levain evenly by squeezing the dough repeatedly between your thumb and fingers, alternating with stretching and folding the dough. (Hint: I find that doing this wearing a food service glove which I dip frequently in a bowl of water works very well. The dough doesn't stick to the glove as much as it does to my hand.)

  5. Transfer the dough to a clean, lightly oiled bowl and cover it.

  6. Ferment at 80ºF for 3-4 hours. Stretch and fold in the bowl at 30 and 60 minutes. Stretch and fold on a lightly floured board 50 and 100 minutes later. Note: I bulk ferment this dough in a Brød and Taylor Proofing Box. If you are fermenting at a cooler temperature, it will just take longer. Do additional stretch and folds hourly to redistribute metabolites and equalize dough temperature. Leave the dough alone for the last hour. The dough should increase in volume to about double and be pillowy.

  7. Divide the dough into two equal pieces. Pre-shape as rounds and cover with a dish towel. Let it rest for 10-30 minutes.

  8. Shape as boules or bâtards and place in floured bannetons. Place in food-safe plastic bags (or cover with a damp tea towel).

  9. Allow to proof at room temperature for 30-60 minutes, then refrigerate for 8-16 hours.

  10. Remove from refrigerator and let sit at room temperature for 1-2 hours, depending on degree of proofing.

  11. If baking on a stone, pre-heat the oven for an hour with the baking stone and your steaming apparatus in place. If baking in Dutch ovens (DO's), pre-heat the oven with the DO tops for at least 20 minutes. Note: If baking on a stone, I pre-heat the oven to 500ºF. If baking in DO's, I pre-heat to 475ºF.)

  12. If baking on a stone turn down the oven temperature to 460ºF, transfer loaves to a peel, steam the oven, score the loaves as desired and load them onto the stone. Remove the steaming apparatus after 15 minutes. Continue baking for another 30-40 minutes. If you have a convection oven, set it to 435ºF Convection Bake for the last part of the bake. The loaves are done when they are darkly colored, sound hollow when the bottoms are thumped and have an internal temperature of 205ºF.

  13. If baking in DO's, transfer the loaves into the DO bottoms. Score the loaves as desired. Using good hot pads or oven gloves, remove the DO tops from the oven and cover the bottoms. Transfer the DO's to the oven. After 30 minutes, remove the DO covers. Continue to bake the loaves for another 20 minutes.

  14. Remove the loaves from the oven and place them on a cooling rack. Cool completely before slicing.

Note: These times and temperatures assume 900-1200 g loaves. If using this dough for smaller loaves, use higher temperatures and shorter bake times. If baking larger loaves, use lower temperatures and longer bake times.

The loaf that had been retarded for 20 hours was tasted after completely cooling. The crust was crunchy. The crumb was tender. The flavor was complex, sweet and moderately sour. A very delicious bread.

 

The loaf that was retarded for an additional day seemed a bit over-proofed. It had a weaker gluten sheath and spread more when transferred to the peel. It had less oven spring and less bloom. The crust did brown well though. The texture of the crust and crumb were the same as the first loaf. The flavor was somewhat more sour but also less complex to my taste when first tasted. The next morning, as usual, the flavors had melded and improved.

 

Now, I would not conclude that a 40+ hour cold retardation is a bad idea in general. For this particular bread, it did not provide an improved result. Not bad bread, but the first loaf was better, at least to my palate.

Happy baking!

David

Bröterich's picture
Bröterich

I found this at the well known German bread blog “Plötzblog”. These are little buns with a high rye content common to Southern Tyrol. This is my translation of the German recipe: https://www.ploetzblog.de/2019/03/23/vinschgauer-paarlen/

Typical for this author he uses very precise measurements and specific temperatures.

 

Levain:

Starter 16 g

Ryeflour (German type 997) 80g

Water 80 g @ 50°C

Salt 1.6 g

 

Let this rest for 12 -16 hours at room temperature.

 

Autolysis:

 

Wheat flower (German type 550, similar to all purpose flour) 80g

Water 52 g @ 20°C, i.e. room temperature

 

Let this rest for 30 minutes.

 

Main dough:

 

Combine levain, the dough form the autolysis

plus

Rye flour 232 g

Water 204 g @ 50°C

Liquid malt (inactive) 16 g — I used honey instead

Salt 7 g

Spices 2 - 4 g (fennel, anise, caraway, ….)

He also mentions Schabzigerklee , an herb that grows in this region https://de.wikipedia.org/wiki/Schabzigerklee but again something I can’t get my hands on, just for completeness sake.

 

Mix and let rest for 2.5 hours.

 

Spread dough on a well floured surface and separate dough pieces of 100g, shape into rounded pieces and place on parchment paper in pairs. Let sit for 60 minutes uncovered. The author specifically confirms the uncovered surface in one of his comments stating that it creates the desired rough surface.

 

Bake at 250°C for 20 minutes using steam.

 

I prepared this today, and as you may be able to see the result looks pretty good.

 

Try, if you like

 

 

Tom.

 

dabrownman's picture
dabrownman

After David Snyder’s experiments with 40 hour retarded sourdough pan bread, Lucy thought she would try that out on the wife’s sandwich pan bread.  We didn’t know if the 11% sprouted flour used in the dough would somehow cause the dough to over ferment or over proof and not act like David’s with this one being 3% wetter as well.  But no worries, it turned out fine.

 

Lucy always gets a little antsy each year when it comes to the that we decide to do taxes, especially when it is later knowing we are going to pay a bunch.  Well, it is always better to have to pay a bunch rather than not having to pay at all – way better for sure …..and when the bread turns out nice then the world is on an even keel.

After the 40 hour retard

This one had another weird twist of process.  We wants to develop the gluten over the first hour using 3 sets of slap and folds and then extend the bulk on the counter for another 3 hours using 3 sets of stretch and folds.  But ,after mixing with the levain in the mix from the beginning and the salt sprinkled on top with 3% the water sprinkled on top of the salt, Lucy fall asleep for 3 hours which is a pretty short nap for her now a days.

Ready for the oven

So the plan had to change to 3 hours of sitting after mixing with the salt and a bit of water on top and then doing 2 sets of slap of folds of 50 and 25 slaps and 1 set of starch of folds from the compass points all on 20 minute intervals. So, then I was worries that Lucy’s nap would mess things up – but not…all ws well.  We shaped it and plopped into the bottom of Yippee’s tall Oriental Pullman pan.

We them put it onto a plastic grocery bag and into the fridge it went for exactly 4 hours and 5 minutes so Lucy could say she retarded her loaf 5 minutes longer than David did😊  She is like that sometimes making it a dog eat dog world from her point of view!  At least the bran levain was pretty standard.  12 g of NMNF whole rye stiff starter Pre-fermented flour was 13% using all the bran from the whole grains at 100% hydration.  It wasn’t retarded this time

He whole grains were equal amounts of wheat, rye and oats that totaled 24%.  The sprouted grains for the dough flour were spelt and Kamut in equal amounts at 12% total.  The rest of the dough flour was equal parts of LaFama AP and Safeway store brand Signature bread flour at 32% each - overall hydration was 78%.

When it came out of the fridge after the retard, it had risen right to the top of the rim on the middle so it needed another hour on the counter before firing up the oven for another hour at 500 F.  When it went into the oven it was 1 inch over the rim in the middle.  Then we realized we did’t have any steaming method ready.  So, we spritzed the top and threw a cup of water in the bottom of the oven as we closed the door. And turned the oven down to 450 F

10 minutes later we threw another cup of water in the bottom of the oven.  At the 20 minute mark, we  opened the oven to release the steam and turned the oven down to 425 F convection and continued baking for another 16 minutes until the middle was 205 F.  It rose enough to crease the top of the loaf on the rack above the level we baked it at.

It browned up well too.  We didn’t take it out of the pan for the last 8 minutes as usual so the sides and bottom weren’t as brown as usual but the wife likes the crust soft and this is the way to get it.  We also brushed the top with water twice after it came out to soften it too!  The taste of this bread is amazing even if the crumb is tighter than we thought it would be.

Mango salsa and Chicken tacos 

 

And Chicken tacos

It was still nicely open for a sandwich bread.  we didn’t taste it till 18 hours after it was baked so it had some time to redistribute the moisture and get sour.  The sour was very good and the tang was nice as well.  This is a fine tasting sprouted white SD bread – even the wife said she though ti was great and that is all that counts.  It slices as thin as you want it to too.

Bake day breakfast

Salmon Dinner with salad

Edo Bread's picture
Edo Bread

These little sandwich loaves are are made with pretty similar amounts of bread, WW and rye flours. They are just right to slice lengthwise, stuff with goodies and then cut in half for two good size sandwiches. Baking these pretty regularly lately.

Once the garden starts producing will be even more enjoyable stuff with fresh veggies.

Danni3ll3's picture
Danni3ll3

Ken Forkish has a Pain au Bacon that I used to make a few years ago. My daughter mentioned that I hadn’t made any in quite a while so it was time to revisit adding bacon to bread and adding caramelized onions for good measure. 

 

 

The bacon was baked in the oven to make it easier since I was cooking 3 lbs of it! (4 batches of this recipe). 😳 

 

As to the caramelized onions, I make a huge quantity in a crockpot and freeze them in ice cube trays. This comes in super handy since caramelizing onions is normally such a long process. 

 

 Recipe

 

Makes 3 loaves

 

Add-ins

120 g crumbed bacon (~350 g raw)

85 g caramelized onions (or the equivalent of one large onion)

 

Dough

750 g strong bakers unbleached flour

200 g high extraction Red Fife flour (~250 g Red Fife berries)

100 g high extraction durum flour (~150 g durum berries)

50 g buckwheat flour (50 g buckwheat groats)

825 g filtered water

22 g pink Himalayan salt

30 g plain yogurt

250 g levain (procedure in recipe)

Extra bran and AP flour to feed the Levain. 

 

 

Early afternoon the day before:

  1. Cook the bacon until fairly crisp and crumble it. I cooked mine in the oven to make the process a bit easier. Crumble, cover and reserve.
  2. Thaw the caramelized onions if you have some frozen in advance. (Otherwise, slice one large onion and caramelize slowly on the stove with 1 tbsp of olive oil and a bit of butter as well as a pinch of salt.) Cover and reserve.
  3. Mill the buckwheat groats for the main dough and place in a tub.
  4. Mill the Red Fife and durum berries and sift to obtain the needed amount of high extraction flours. Place the required amounts in the tub with the buckwheat flour. Save the bran for feeding the levain. Reserve the leftover high extraction flour for feeding the Levain in the evening and the next day. 
  5. Add the unbleached flour to the tub. Cover and set aside.
  6. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g bran. Let rise in a warm place. 

The night before:

  1. Before going to bed, feed the levain 36 g of water and 36 g high extraction flour. Let that rest in a warm spot overnight.

Dough making day:

  1. Early in the morning, feed the levain 72 g of filtered water and 72 g of durum/AP flour and let rise 4-5 hours in a warm spot. 
  2. Two hours or so before the levain is ready, put 825 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 
  3. Remove the caramelized onions and bacon from the fridge and leave on the counter to come to room temperature.
  4. Once the levain is ready, add the salt, the yogurt and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 5 minutes. 
  5. About half way through the final five minutes, add the caramelized onions and the crumbled bacon.
  6. Remove dough from bowl and place in a covered tub. Let rest 30 minutes at room temperature (73F). 
  7. Do 4 sets of stretches and folds at 30 minute intervals, then do two more sets on hourly intervals. Immediately after the last fold, place the dough in the fridge for 4-5 hours. I was gone for 5 hours. The dough rose ~75%.
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~810 g. Round out the portions into rounds with a dough scraper and let rest 60 minutes on the counter. 
  9. 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 patting out any cavities or big bubbles. The dough was very poofy! Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  10. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 8-9 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

I just had an idea for when I do this again. Perogy Sourdough! I just need to add some mashed potato and some old cheddar cheese, and there you go! Hum... This might happen sooner than later!

Elsie_iu's picture
Elsie_iu

After being persuaded by Ian for times, I finally gave in and made some caramelized onion for bread. In case you’re wondering, nope, he didn’t mention about the part about Jinhua ham and shiitake mushrooms :)

 

 

Jinhua Ham Shiitake Mushrooms Caramelized Onion SD

 

Dough flour (all freshly milled except pearl millet flour):

120g     40%       Whole spelt flour

90g       30%       Sprouted white wheat flour

60g       20%       Whole white wheat flour

30g       10%       Whole pearl millet flour

 

For leaven:

7g        2.33%       Starter

39g        13%       Bran sifted from dough flour

39g        13%       Water

 

For scalded dough:

30g        10%       Whole pearl millet flour from dough flour

30g        10%       Hot water

 

For dough:

231g        77%       Dough flour excluding pearl millet flour and bran for leaven

193g     64.3%       Water

85g       28.3%       Leaven

60g         20%        Scalded dough

9g             3%        Vital wheat gluten

5g         1.67%       Salt

 

Add-ins:

60g         20%        Re-hydrated shiitake mushrooms, sliced

50g      16.7%        Onion, thinly sliced

27g           9%        Jinhua ham, cubed

 

__________

303.5g       100%       Whole grain

265.5g      87.5%       Total hydration

  

Sift out the bran from dough flour except pearl millet flour, reserve 39 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Prepare the scalded dough by combining the pearl millet flour and hot water, set aside until needed.

Combine all leaven ingredients and let sit until doubled, around 5.5 hours (26.5°C).

Prepare the add-ins. Heat 1/2 tsp of your cooking oil of choice (I used extra virgin peanut oil) in a pan. Sauté the onions and mushrooms until softened and caramelized. Pour in the Jinhua ham and a couple of tbsp of water (I used the leftover water from re-hydrating the mushrooms) to deglaze the pan. Remove the mixture from the pan when all the water has evaporated. Let cool completely and refrigerate until needed.  

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours. Fold in the add-ins then ferment for 1 hour 45 minutes longer. Construct a set of stretch and fold at the 15 minutes mark and 1 hour mark respectively. Fold in the add-ins at the 30 minutes mark.

Preshape the dough and let it rest for 25 minutes. Shape the dough then put in into a banneton. Retard for 12 hours.

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

 

 

Since the dough was fully-proofed, it had virtually no oven spring… Fortunately, the crumb still turns out quite open for a whole grain loaf.

 

I haven’t tasted the bread yet so I can’t comment on the flavour. The write-up will be uploaded afterwards. That said, the bread smells strongly of caramelized onion and shiitake mushrooms so it should be anything but bland.

Updated: The bread has a nice springy texture and seems particularly moist thanks to the mushrooms. Surprisingly, the Jinhua ham is pretty subtle while the mushrooms dominate. There is alluring aroma associated with the caramelized onions. For the bread itself, it has little, if any, sour and is mostly sweet from the sprouted grains and spelt. 

 

 

_____

 

Cheese stuffed potato mochi. Aren’t they cute?

 

Rava upma with assorted tomatoes and… curried fishballs? Errr… should be soya tikka :)

 

Home-fermented kimchi fried rice with tiny dried fish, Edam cheese and fried egg. This is good. I mean it.   

 

Brazilian-inspired dinner: grilled spicy chicken skewer & pork sausages, cinnamon rotisserie pineapple, chorizo & black beans, brussel sprouts, zucchini & yellow peppers sautéed with dried cranberries, onion seasoned fries and bulgur pilaf

 

White sandwich bread of the week: 15% masa harina 15% amaranth ciabatta with sun-dried tomatoes & rosemary

 

Extra: 20% toasted rye bagels

 Insanely chewy…

 

Thanks Ian for the inspiration!

 

DesigningWoman's picture
DesigningWoman

This is like the little black dress of cakes, although I think that technically it's more a quick bread than a cake. It's a French basic, typically taught by grandmothers to their grandkids. All measurements are done by volume, using a half-cup yogurt tub that is standard here. It's a nice change after you've cleaned up your bake and put the scales away.

Here's the basic recipe:

The dry

  • 4 tubs flour*
  • 2 tsp baking powder
  • .5 tsp salt

The wet

  • 2 tubs full-fat yogurt**
  • 1.5 - 2 tubs blond cane sugar (depends on taste and add-ins)***
  • .5 tub oil
  • 3 eggs

Method

  • Preheat oven to 180°C
  • Dump one container of yogurt into a large mixing bowl, rinse and dry the tub.
  • In a medium mixing bowl, measure out your dry ingredients, whisk them together and put aside.
  • Back to the wet.
    Add your second tub** of yogurt, then the sugar and give things a good stir.
  • Then measure in your oil and your eggs, whisking between each addition
  • Now would be a good time to stop and oil your baking vessels. This recipe makes a batch that fills the 20cm loaf pan in the photo, plus a dozen very tall small cupcakes. Set everybody up on a sheet pan
  • Dump any add-ins to the bowl of dry ingredients and give them a toss to coat them in flour; this seems to help prevent everything from sinking to the bottom.
  • Tip the dry ingredients into the wet by thirds, mixing gently and making sure there are no bits of dry flour -- but don't work it so much that you get gluten development.
  • Fill your baking vessels 3/4 - 7/8 full and bake. Bake time will depend on your add-ins, but I set the timer for 30 minutes, by which time the cupcakes are usually done. You want them to pass the clean-skewer test. Usually, if the kitchen starts smelling like dessert, it's time to check.
  • Let cool on a rack and enjoy!

Notes

* While the "original" recipe calls for AP flour, I use just about anything I have at hand, which usually means bread flour and anything that needs to be used up. I systematically swap out one tub of flour for almond meal or grated (unsweetened) coconut. And here, one tub of flour was swapped out for a tub of cocoa powder.

** 130g of starter (even discard, if it's not too old and funky) can be swapped in for the second tub of yogurt. I've never tried this with a flavored yogurt, but if using grated coconut, a coconut-flavored yogurt could be fun.

*** You're limited only by your imagination: dried, candied, fresh or frozen fruit (no need to thaw if frozen, but extend your bake time); any kinds of nuts, chocolate or butterscotch chips, cocoa nibs, citrus zest, candied ginger, cinnamon, nutmeg… I've even chopped up a tired-looking apple and tossed it in.

A sprinkling of sugar just before baking will give a nice, shiny crust with just the slightest crunch to it. Otherwise, top with flaked almonds or walnut halves or whatever.

Please do report back with your variation!

Keep on baking!

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