The Fresh Loaf

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Mebake's picture
Mebake

I wanted to bake under a pyrex, and an ss bowl this time. The boule on the Right was under a pyrex bowl, and the Batard was under the stainless bowl.


My adapted recipe of Hamelman's Formula:


Total Formula:


Bread Flour: 1lb  (50%)


Whole Wheat Flour: 1lb (50%)


Mixed Grains: 5.8 oz (18%)


Water: 1lb , 10oz (78%)


Salt: 0.7 oz (1 T + 0.5Tsp) (2.2%)


Yeast: (1tsp) instant yeast (1%)


Honey: 1oz (1 T, 0.5tsp) (3%)


Levain:


Bread Flour: 3.8 oz (100%)


Water: 4.8 oz (125%)


Starter: 1.5 T (20%)


Soaker:


Grains (Cracked oates, or wheat or Rye, Sunflower seeds, Flax seeds, Buckwheat): 5.8oz (100%)


Water : 6.9 oz (120%)


Salt: 0.5 tsp


Final Dough:


Bread Flour: 12.2 oz


Wholewheat Flour: 1lb


Water: 12.5 oz


Salt: 1 T


Yeast: 0.1oz  (1tsp)


Honey: (1T + 1tsp)


Soaker: All


Levain: All


 





Neat Results, but the chronic charred bottom remains a challenge i have to put up with in My gas oven.


The loaves could have used more proofing time, but i bet the premature levain i mixed in had something to do with it.


 

breadsong's picture
breadsong

Hello,

This bread is from Artisan Breads at Home by Eric Kastel. The original recipe calls for walnuts, but this is Hazelnut weekend in my kitchen.

These are hearty little loaves, loaded down with lots of goodies, and the sweetness from the apple-cranberry pairs nicely with the sourdough.

I want to try making crisps with some of the bread, as described by farine-mc on her blog:
http://www.farine-mc.com/2010/09/hazelnut-cranberry-whole-wheat-crisps.html

I wanted to try and get a cracking crust, and went for a hot bake which is reflected in the 'colorful' crust.
I didn't get cracking crust, but the loaves did sing to me a little bit!   Regards, breadsong



 


 


 

Ryan Sandler's picture
Ryan Sandler

In this third installment of my weekly attempts to bake a passable baguette, conflict, drama, and a rather too hot oven arise.


Where we last left our heroes:


My weekly goal is to master (sort of) Hamelman's Baguettes with Poolish. Last week's baguette possessed only a so-so flavor and texture, a crumb that was somewhat too tight, crust that was a tad chewy, and irregular scoring.  This week I added a few modifications:



  1. I fermented the poolish for only 9 hours instead of 12.  I'm making only a half batch compared to Hamelman's Home measurements, and it stood to reason that if 1/8 teaspoon of yeast in ~21 oz of poolish is ready in 12 hours, the same yeast in half the poolish would take less time

  2. By accident, I left the oven temperature at 535 degrees (probably more like 515 measured by a more reasonable oven than mine) for the first 6 minutes of the bake.

  3. After the baguettes had finished baking, I turned off the oven, propped the door open, and left them in for another 5 minutes, in hopes of a crisper crust.


The Results: External Shots


Crumb: 

As you can see, the crumb was relatively tight, and the scores very shallow, and so in that respect this batch was pretty disappointing.  On the other hand, at least the slashes were a little more consistent?  However, the flavor was somewhat better, and although the crumb lacked big open holes, it had a creamier texture than past weeks.  The crust was also nicer--although a little chewy on the bottom, the rest was thin and crispy.

As for why this happened, I have a few thoughts, although if anyone else has some I'd love to hear it.  I think the poolish is still over-fermenting.  Although it wasn't as bad, I could still smell the alcohol, which isn't a good sign.  I can't reasonably let a poolish sit overnight for much less than 9 hours, so I'll have to either cut the yeast (tricky when I'm starting from 1/8 tsp), or make extra poolish and throw some away.  I also think that goofing up the oven temperature may have hampered the ability of the cuts to open, although I think primarily I just didn't slash deeply enough.  I also wonder if I might be degassng too much when I shape the baguettes.

I think next week I'm not going to vary anything except to change the yeast proportion in the poolish, and skip the goof on the oven temperature.  If I still get a tight crumb, then I'll examine other factors.

-Ryan

breadsong's picture
breadsong

Hello, To celebrate the Hazelnut Harvest which happens this time of year, I wanted to make some sweet rolls, using hazelnuts.

These are rolls made with Basic Sweet Dough. with Nut Filling, from Baking Artisan Pastries and Breads by Ciril Hitz.
This is a nice sweet dough recipe and includes some lemon zest for an added dimension of flavor.

Hazelnut flour was used in the filling, and the rolls were glazed (icing sugar + a decent measure of Frangelico liqueur
+ a bit of cream + a bit of pure vanilla extract + a teeny-tiny pinch of salt).


This recipe produced 12 decent-sized rolls, baked in a 9x13 pan, with some extra dough left over; 
the roll ends were baked in small ring molds.

These rolls were good and tasty (I really like the liqueur-spiked glaze!).    Regards, breadsong



breadbakingbassplayer's picture
breadbakingbass...

Here's the latest bake...  70% Whole Wheat Pain Au Levain...  I'm trying to make a WW bread that also tastes good.  I think this is one of my more successful results...  I'm also working on a new boule shaping method that I'll call the "snail" method...  I think this is the best method as of late for shaping...  I'll post the recipe and method if anyone is interested... For now, here's another 360 degree view along with crumbshot.  Enjoy!


Tim







varda's picture
varda

A few weeks ago, I made an accidental very sour rye bread, which had an addictive quality to it, but unfortunately failed in every other regard.   So armed with advice from some very helpful people on the forum, I have been trying to make a successful loaf with that same tart and delicious taste.   This I have not yet succeeded in doing.   Yesterday I decided to try to follow the Hamelman pain au levain approach with some notable deviations to see where that would get me.   So I started with the basic pain au levain formula, but upped the ratio of rye to bread flour to almost 1, and even higher on the starter.   Then for the second ferment, I placed the shaped loaves in linen lined bread pans for support, and refrigerated for 20 hours.   Then baked for over an hour in my WFO.   I thought that the long ferment and the higher percentage of rye flour would get me to sour (without turning the entire dough into starter which is why the original bread was such a failure) but it didn't.   But I did get a delicious rye bread with a much higher percentage of rye flour than I have ever dared to try.   So I'm not yet daring to make 100% rye (for which I'll follow Mini Oven when I do) and I still haven't managed to get back the sour without the flopping, but nevertheless I'll pause for a minute to enjoy this very tiny milestone. 



Yes, I scored two different ways - just to see - and got some extra scores besides.   Could have proofed even longer?


AK_Home_Baker's picture
AK_Home_Baker

Hello Everyone! Happy Weekend :) 


So I am in great need of help...I am not new to bread making and baking but am very new to sourdough...I did all the wrong things first, but after some reading and getting the mistakes out of the way. I am ready to try again :) My biggest problem is that I live in Fairbanks Alaska and my kitchen (except in the summer) is never above 65 degrees maybe ...maybe 70 if I work at it... If I store my starter in the fridge it would take at least two to three days before it would come to room temp and bubble :( I am going to start a new batch today..and am thinking of keeping it inside a glass jar covered with a cheesecloth top inside of a insulated lunch box with the lid open...I am not going to use yeast...do you think that the flour and water will work like that alone in my conditions? also any tips cold weather feeding and maybe being able to leave it out all the time? I need to bake every three days so by the time I feed and fridge and re - temp and bake its easier to just leave it out ?


Thanks Guys! any advise at all would be a blessing :) want to make the most healthy choices for my family and this type of bread is the way to go.. I have to make this work !

saumhain's picture
saumhain

And that is how I celebrated it :)



 


So as I wrote before, I am now a happy owner of Michel Suas' "Bread and Pastry". I got it on Monday and ever since tried to figure out which bread to bake first - the problem was that I loved literally e v e r y t h i n g. My two final choices were "Rustic Filone" (made with 2 pre-ferments - yeasted and sourdough) and "Honey Wheat Pan Bread". I had almost decided with the last one, but as it takes only 8 hours to build levain and I could not get home that early, I had chosen "Filone".


It did not seem complicted at first glance. The truth is it's not comlicated at all. Things get messy when you fail to scale ingredients correctly. Like me. You see, I can handle pretty easily very wet dough, I can knead with my eyes closed, but I CAN'T FREAKIN SCALE! That is so annoying. Oh one more thing: I though I'd bake "Honey Wheat", because it involved double hydration technique. You mix the dough until gluten is developed and then you add some more water. You probably have heard about it, but I was honestly intrigued. So, back to my story. Instead of adding 191 g water I made it 161... I started kneading and immediately felt that something is wrong. I told you, I can handle wet dough really good, and I do prefer my dough wet. I like when it sticks to my hands a bit, because I know it would in the end result in nice open crumb and light texture. This dough was however not sticky at all; the floor would just remain somewhere on the bottom of the bowl with some crumbly ball in the center. Obviously it needed a lot more water. I splashed some more water, just to combine the remaining floor with that ball. I mixed it until there was about medium gluten development (I prefer to s&f the dough in the middle of bulk, instead of letting gluten fully develop at the beginning). I left my still too tight to the touch dough and thought I'd just sit and wait what happens to the dough next. I hesitated for a minute or so. Then added about 20 grams more water. At first I thought that I spoilt everything, because what I had in bowl now looked and the worse is that it felt like clay. However after about 2 minutes of intense kneading my dough was very soft, airy and finally sticky. So it almost like I tried double hydration technique and strictly speaking I think I liked it. Probably would try it with more breads, see how different types of dough react to it.


Oh and yes you can see my rustic filone on the photo above. Should have been two small batards, but I made it one. I am more than satisfied with the final product, although I need to bake it at least one more time to see what it's like with the correct amount of water :)

MadAboutB8's picture
MadAboutB8

It's my first time baking 100% whole wheat bread. The recipe comes from Peter Reinhart's Whole Grain Bread book.


I find the method to be interesting, by soaking all whole wheat flour used in the recipe in soaker & biga. I'm quite happy with the result. The crumb is rather open and soft, which is quite extraodinary for 100% whole wheat. From my past bakings, I find a high-percentage whole wheat flour loaf to have a rather tight crumb (and this loaf is 100% whole wheat). I'm now thinking of experimenting soaking the whole wheat flour for my next sourdough whole wheat loaf, probably with our favourite Hamelman's multigrain whole wheat sourdough:)


Most importantly, the bread tastes quite nice, and is a healthy option.


Here are some pics, for recipe and more photos, you can follow this link http://youcandoitathome.blogspot.com/2010/10/100-wholewheat-sandwich-bread-peter.html




butterc's picture
butterc

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