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GSnyde's picture
GSnyde


 


Or maybe World Series Sourdough?!! [Go, Giants!!]


I have enjoyed Acme Bread’s Pain de Campagne a couple times recently.  It’s a moderately sour boule with a thin toothsome crust and a somewhat fluffy, but chewy crumb.  I think it has some whole rye flour and some whole wheat flour.  It's about my favorite bread ever.


So, today I tried to bake something like it.  I used the formula and procedure for Hamelman’s Vermont Sourdough as a starting point, but used KA European Style flour and some KA whole wheat flour and used a longer bulk ferment.


I studied dmsnyder’s boule-shaping tutorial and did my best to follow his tutelage and was very pleased with my shaping effort.  I got good oven spring and a nice crust crackles.  The crumb is just what I was  going for--light but chewy.  And the flavor is also pretty close to the Acme Pain de Campagne—nutty and complex and just a little sour.  I think this is the best tasting Sourdough I’ve made.


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Here’s the formula:


San Francisco Country Sourdough 


Yield: Two 1.5 lb Loaves


Ingredients


LIQUID-LEVAIN BUILD


100 grams   AP flour


24 grams  Whole Wheat flour


12 grams  Whole rye flour


170 grams   Water, luke warm


28  grams   Mature culture (75% hydration)


 


FINAL DOUGH (66% hydration, including levain)


680 grams   KAF European-Style Artisan Bread flour (88%)


45 grams  Whole wheat flour (6%)


45 grams   Whole rye flour (6%)


425 grams   Water at room temperature (55%)


17 grams   Salt (2%)


306     Liquid levain  (40%)


   


Directions


1. LIQUID LEVAIN:  Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at room temperature (about 70 F).


2. MIXING: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary.  Cover the bowl with plastic and let autolyse for 30 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and finish mixing 5-7 minutes. 


3. BULK FERMENTATION WITH S&F:  3 hours. Stretch and fold the dough in the bowl twice 30-strokes at 45-minute intervals.  Place dough ball in lightly oiled bowl, and stretch and fold on lightly floured board at 45 minutes.


4. RETARDED BULK FERMENTATION (optional):   After second s&F on board, form dough into ball and then place again in lightly oiled bowl.  Refrigerate 8-20 hours, depending on sourness desired and scheduling convenience. [I skipped this step this time].


5. DIVIDING AND SHAPING: Divide the dough into two  pieces and pre-shape.  Let sit on board for 30 minutes, and then shape into boules or batards.


6. PROOFING: Approximately 2 to 2 1/2 hours at room temperature (about 70° F).  Ready when poke test dictates.  Pre-heat oven to 500 F with steam apparatus in place. 


7. BAKING: With steam, on stone.  Turn oven to 460 °F after steaming.  Remove steaming apparatus after 12 minutes. Bake for 35 to 40 minutes to

tal.   Rotate loaves for evenness as necessary.  When done (205 F internal temp), leave loaves on stone with oven door ajar 10 minutes.




I recommend this bread to anyone who likes sourdough with a moderate amount of whole grain.


Glenn

 

Ryan Sandler's picture
Ryan Sandler

The adventure continues!


In this weeks edition of Hamelman's Baguette's with Poolish, I made three modifications to the process from last week (well, more like two and a half:



  • Reduced the yeast in the poolish.  I've been preparing a half batch of dough relative to Hamelman's "Home" proportions, but until now I haven't reduced the yeast in the poolish,  which sounds quite foolish until you realize that the yeast measurement is 1/8 tsp, and nearly every yeasted preferment in the book calls for 1/8 tsp of yeast, regardless of size.  Anyway, I've been feeling like there's a degree of flavor and texture missing, as well as the presence of a pronounced alcohol smell about the poolish (and then the finished dough to some extent).  So I approximated a 1/16 tsp of yeast in 5.3 oz. each of flour and water.  

  • Tried to handle the dough more gently during shaping and preshaping. 

  • Last week I forgot to turn the oven down after loading the baguettes, so this week I made sure not to do that!


 


After 11 hours the poolish was bubbly and had a pungent aroma with just a hint of maybe some alcohol in the background.  It's possible I could have fermented it even less with no ill effects.  One of these weeks, I may try making three tiny batches of dough with three tiny batches of poolish, and test just what results I get from different amounts of time and yeast.


The Results: Crust



 

Crumb:


I was pretty happy with this batch.  Definitely better than before, although clearly not there yet.  I'm not sure if it's clear from the picture, but the crust was definitely a darker color than previous batches, with the same amount of baking time.  This lends some credence to my notion that the poolish was overfermenting somewhat before (or so I understood it from Larry last week--I'm happy to stand corrected on this!).  My slashing is getting more consistent, although unfortunately the scores are consistently too close together as well! Believe it or not, the one in the middle actually had four discrete slashes before it went into the oven...

Crumb was definitely better than last week, although not quite up to where I want it to be.  Texture-wise, also a bit less fluffy and more creamy than before, but still somewhat fluffy.  Flavor was also better--I'm finally starting to get some of the nice nutty notes that I remember from my lucky breaks with this dough.  Just some of them, however.  Crust was thin and crisp on top, but thick and chewy on the bottom--I think you can even see it in the picture.  Not sure what that's all about--possibly a result of leaving the baguettes in to crisp a little more with the oven turned off?

Next week: Further reduction of the yeast in the poolish -- worst case scenario it isn't ready to go when I want to start mixing at 9am, and I start the bread a little later, right?  Also, time to start experimenting with steaming methods.  I'm really intrigued by the steaming method SylviaH posted earlier this week. I would have tried it today, but I didn't want to conflate the results of not goofing up the oven temperature with the effects of the steaming method.

As always, any tips, comments, or smart remarks are welcome and appreciated,

-Ryan

dmsnyder's picture
dmsnyder


Traditional baguette, Dragon tail and Épi de Blé (left to right)


These baguettes were made with my San Joaquin Sourdough dough. I shaped a traditional baguette, an épi de blé (sheaf of wheat) and a dragon tail. Each was scaled to 248 g. They were baked with steam for 10 minutes at 460ºF conventional bake and in a dry oven for 10 minutes at 435ºF convection bake. My formula for San Joaquin Sourdough is available here: San Joaquin Sourdough, updated However, for those attempting these shapes for the first time, I recommend using a lower hydration dough such as Pat's (proth5). That formula can be found here: Baguette crumb - 65% hydration dough


Instructions for making an épi



1. Shape a baguette and proof it.


2. Transfer a baguette to your peel.


3. Starting at the left end (if you are right handed) or at the far end, if the baguette is oriented perpendicular to your body, make evenly spaced cuts along the baguette with a sharp scissors. The scissors should cut at about a 45º angle, almost but not completely through the loaf. With each cut, the cut part is rotated away from the long axis of the loaf, alternating right and left.


4. Load the épi onto your baking stone and bake as you would a regular baguette.



Instructions for making a dragon tail baguette



The dragon tail is made in the same way as the épi, except, rather than rotating the cut pieces, the tip of each is folded back over the body, away from the cut surface. Here is a photograph of Miyuki Togi, my SFBI instructor, forming a dragon tail:



SusanFNP has made an instructional video for shaping a Dragon Tail baguette which is highly recommended. Dragon Tail Baguette Shaping Video



Dragon tail, close-up 1



Dragon tail, close-up 2


Enjoy!


David


Submitted to YeastSpotting

louie brown's picture
louie brown

Not happy with the commercially yeasted version I had been making for the holidays, I decided to try this one. It is just excellent. The crumb is creamy, with just enough tooth. The taste is rich, with that wonderful underlayer of complex sourdough flavor, not at all sour in this case.


 


I was inspired and guided by zolablue's post on the subject, as well as Maggie Glezer's video. Thanks so much to both.


 



 



 


Vogel's picture
Vogel

Since I've never really been satisfied with my Ciabatta, I tried to do it in a more conservative way. I only used a 75% hydration dough, so the lower end of the Ciabatta range. Instead of doing the stretch & fold directly in the bowl with wet hands, I did it on the floured work surface, which took a little more time. I carefully followed the principle of the dough having an axis with two poles (the smooth side and the sticky side). The result was a dough that was so strong that I couldn't even really stretch it in order to cut out the pieces. In the oven the loaves expanded so much that part of the crust opened.


I didn't watch the baking process well enough in the end phase, so the crust burnt a little and the bread dried out a little around the outer layers of the crumb. The crumb wasn't extremely open. Still I am really happy about how they came out and how strong the dough was.


Ciabatta crust


Ciabatta crumb

livingdog's picture
livingdog

I have discovered why my breads were bland - I WASN'T BAKING THEM! That sounds silly, but I am a newbie and my understanding was - put it in the hot oven, bake for X minutes and then take out. WRONG NEWBIE BREATH! (LOL! I miss Johnny Carson.)


The idea I was missing was that I am baking a cake - that requires two parts:



  1. bake at required temperature for the crust to form, and

  2. bake at second required temperature FOR THE INSIDE OF THE BREAD!


So now my breads have turned out better tasting - not astounding amazing phenomenal - as when a professional does it - but better.


Onward through the fog.

amolitor's picture
amolitor

I make English Muffins from time to time. Here's my latest, and some discussion.


First: I made English Muffins with dough, not batter. Usually, I use sourdough. Second: I consider english muffins to be a cooking technique (cook on a hot, dry iron skillet dusted with cornmeal) and not really a recipe. You can use pretty much any dough you like, as near as I can tell.


This time I used a sourdough dough, the recipe was frankly improvised since I changed directions midstream. In broad strokes: whole wheat starter into a fairly liquid sponge made up from KAF organic bread flour. This ripens, then I made up dough, with the sponge making up about 1/3 to 1/2 of the final dough (my kitchen is somewhat chilly these days, so I am doing sourdoughs fairly conservatively). Dough made up with KAF organic bread flour, appropriate amounts of salt and water to hit a quite wet dough. Say around 70 percent (You can't really "hold" a big lump of it with one hand -- it will eventually flow out, albeit slowly).


All dough development done by hand-stirring in the bowl, Joe Ortiz style. NO KNEADING. At this point there's some dough development -- it's balling up and cleaning the sides of the bowl, but it's still "shaggy". 1 or 2 S&Fs and then into the fridge overnight (this because it was getting late, there wasn't a plan here). 2-3 more S&Fs as it warmed, then form up balls. At this point it's no longer "shaggy" but just barely past that stage, I think. So, this dough is moderately underdeveloped (by now this WAS part of the plan!). The balls slumped pretty well, but there was enough development to hold them together with the gluten skin -- definitely more like a bag of warm jelly than a "dough" standing up on its own, though. Final rise quite long. Now the dough is underdeveloped and over-proofed, which by this time was my goal. I think for English Muffins, these are both good things -- not wildly underdeveloped, and not wildly over-proofed, but "distinctly" perhaps would be the right word. My handling all along was gentle, I didn't really make any effort to degas thoroughly at any point.


Cook about 8-9 minutes a side in a dry iron skillet dusted with cornmeal, and here we are (the black bits are burned cornmeal from the previous batch):


 



 


MadAboutB8's picture
MadAboutB8

Finally, I got over my procrastination of making baguettes and got on with making one.


My first attempt wasn't great and wasn't too bad either. There are things that I've learnt and will take them to my next bake. There were no issues with the taste and the dough strengths and extensibility. 


The issues I had with this bake were scoring, underestimation of the baguette size when it's fully-proof (i.e. it extended beyond my baking tray), baguette transfer from couche to baking tray.


 


 



 My home-made couche from an off-cut of IKEA curtain:)



Garlic and parsley baguettes with a mussels in white wine, yummy dinner!


You can also fine more details and photo in the below links.


http://youcandoitathome.blogspot.com/2010/10/first-time-making-baguettes.html


Sue

SylviaH's picture
SylviaH

I was so inspired by Pamela's 'xiapete' post on the ZaZu resturants style Chanterelle mushroom and goat cheese pizza, she baked in Nov. of 09, I've been craving one ever since.  I finally found some lovely Chanterelle mushrooms.  I also baked a pizza Margarita style.  It was served with a lovely little organic chicken, I stuffed with fresh garlic, rosemary, lemon, s&p. and, some roasted peppers!  Roasted it all at the oven door while the fire was getting ready for the pizza's.


I made my version of Roman Pizza Dough from PR book American Pie, by adding Olive Oil.  I used King Arthur's Duram flour.


The crust is absolutely delicious.  My favorite way to have it is, stretched thin with a big blooming crown, that way I can enjoy this fabulous tasteing crust.  It can be stretched to a cracker thin crust.  My husband loved it, crust toppings and all...he said it was his favorite crust. 


 


                      Roman Pizza Dough


I made 4 large dough balls - or you can make six- 6- ounce balls


5 cups  (22 1/2 ounces) King Arthur All Purpose Flour


1/4 cup (1 ounce) semolina flour - I used King Arthur Duram flour -


1 3/4 teaspoons salt or 3 1/4 teaspoons kosher salt, I use sea salt


1 teaspoon instand yeast


1 3/4 cups plus 2 Tablespoons cool water (65F)


I added 2 Tablespoons of unfilter extra virgin olive oil


1. Mixed all ingredients in my KA until combined, using the dough hook and mix on low speed for about 4 minutes or until all the flour gathers to form a coarse ball.  Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes or until the dough clears the sides of the bowl and sticks just a little to the bottom.  Adjusting the hydration or adding more flour if needed.  The dough should pass the windowpane test. 


I divided the dough into 4 balls and placed each one into an oiled plastic tub and refrigerated them until the next day.  Removing them about 2 hours before making my pizzas.


I stretch the dough out thin leaving a thicker area for the crown...add my toppings and bake, either a pre-heated convection 550 oven with stone, or in my WFO 800F and up. until the crust browns with a little charring.


         First the Chicken stuffed with fresh lemon, rosemary and garlic and drizzled with Olive Oil and Lemon Juice, S&P.  The oven omits so much heat the roasting is done at the oven door...which is very handy.


                                                            Oven getting good and hot for the Pizza


                             


                                                     Fire Roasted Peppers - My Italian girlfriends moms recipe -


                                           Roast peppers, clean off charred skin, I leave a tiny bit of char for more flavor, add to bowl and cover with


                                   extra virgin olive oil, diced fresh garlic and sea salt to taste...refrigerate and keeps for a good week, delicious on


                        Sausage sandwiches or alone..I used to get grossed out watching my still girlfriend over 50yrs. eating her school lunch sandwich


                with just these peppers on it.  Little did I know!


                                                   


                     


                               Ready for the Pizza's


                    


 


                                        Pizza with Chanterelles, Goat Cheese, EVOO, Truffle salt and a smidgen of Pesto, Shaved Parmesean Cheese.


                                      What a great combo of ingredients...


                                                                            On my tweeked Roman Pizza Dough - Fabulous tasting!


                                           


                      Crispy crust                    Submitted to  Yeast Spotting               


 


                                                                  Tomato and Cheese - Still my Favorite - My sauce, herbs, garlic and San Marzano 


                                                   tomatoes.  Fresh mozzarella -


 


                              


                                                         Fabulous tasting Crust...it's really a draw between the sauce and the crust, but I would have to pick


                                       the crust!  Fresh mozz makes all the difference!


                                              


                                                               


                                                 Crumb of the Crown


                          


                                    


             Sylvia


                         


                            


 


                              


                     

txfarmer's picture
txfarmer


I swear I am not taking a cut from Chad Robertson (:P), I guess the formulas in the book just really works for me, so I keep going back for more. As I have mentioned before, it's not a cover-all bread book like "BBA" or "Bread", it only has a handful of base formulas (4 for lean breads to be exact), then some variations. Since I have posted about the Basic Country Bread and WW Country Bread, I am not going to post formula for this Semonlina loaf just to be fair to the author(s). if you like the breads, I think it's a book worth buying.


 



The procedure is similar to the other two breads, at 80%+ hydration, I am not suprised about the open crumb, but I was pleasantly surprised by the flavor combo - fennel seeds and black seame, both in the dough and on the crust, so frangrant! Both of those two seeds have such strong aroma on their own, I never thought they would mingle so well together! I was toasting them together before mixing into the dough, such heavenly smel! I knew it would be a winner then.


 



Open and colorful crumb, and trust me, it's an explosion of flavors in the mouth.


 



Recently bought a triangle proofing basket from here, I like the result. BTW, the basket is small, enough for 1lb dough probably. However, I did half the recipe this time since DH is out of town, so I had two 1lb loaves, one triangle and one oval, rather than the usual 2X 2lb loaves. I think it's actually better to shape into smaller loaves for two reasons:


1. High hydration dough tend to spread a bit on baking stone (Chad recommend to bake in a cast-iron pot thingy that I don't have), but it's much less noticable with smaller loaves;


2. The seeds on the crust came out just right after 35min in the oven, any longer, they would get burned a little, which happened to my bigger loaves before.


 


Last time, Sylvia wanted to see how my bastkets are floured, here's a picture of the oval one after being dusted with AP+rice flour - see the little bit of flour gathered in the left? I dumped those out after.



 


Needless to say, I will make this again, maybe try the other flavor variation in the book to combine fennel and raisin with semolina.



Sending this to Yeastspotting.

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