The Fresh Loaf

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ElPanadero's picture
ElPanadero

Since I've been building up some new starters this past week I had some active discard to hand so decided to whip up some kind of wholewheat tinned loaf for some nice toast in the mornings.

Came out pretty well, nice texture and gentle malty flavour from the extract together with the rye starter depth.

White Wheat Flour 350g,  Wholewheat Flour 100g, Salt 7g,  Water 270g, Rye Starter 100g, 1 tspn malt extract

Mixed, rested 1hr, (S+F, rest 30min) x 4, shaped and tinned, proofed 2hrs and baked

Crumb

adri's picture
adri

Yesterday I was a bit frustrated with a project and at cooking lunch I cut myself.
So I really needed to bake something, preferably with spelt or wheat (usually I bake rye >50%) which would give me a dough that I could really physically work with.

Problem: I don't like yeast and I had no levain built the day before. But I had a lot of starter in the fridge (about 70g / 2.5 ounces) - 100% rye and not fed for 10 days. A good time to feed it so I took 15g away and fed it with 30g of water, 30g of flour...

For my levain I needed a quick solution: Heat and high hydration and a high percentage of seed starter. For wheat you don't need the sourness, so I thought it might work:

This is the result: Wheat bread with 17.6% rye and 11.8% whole wheat and 76.5% hydration.

For the levain:
50g rye starter
50g rye flour
50g whole wheat flour.
200g water

Total: 225g water, 125g flour, 180% hydration
Kept at 28° for about 2.75 to 3 hours (28° = 82.4F)

For the autolyse:
350g levain
300g flour (I used 150g Bread flour (0.7% ash, 11,8% protein) and 150g french flour (0.55% ash))
I just let it rest for 35' after mixing it with a spoon. I already added the levain as
75g water

For the final dough I added 25g of Water and 8g of salt:
400 to 500 Slap&folds
2h of bulk fermentation with 4 Stech&Folds every 30'.
1,5h of fermentation in a banneton

In the oven:
15' at 250° (482F) with lots of steam (a huge mug of water for my small oven, poured on 1kg (2.2 pounds) of steel nails I preheated in the oven).
30' at 200° (with removed the steam)

##############################################

Overall Formula:

Levain:
50% rye starter at 100% hydration
50% rye flour
50% whole wheat flour
200% water

final dough:
70.6% wheat flour
82.4% levain (at 180% hydration)
23.5% water
1,88% salt

hydration = water + water portion in the levain = 23.5% + 82.4%*(180%/280%) = ca. 76.5%
flour = flour + flour portion in the levain = 70.6 + 82.4%*(100/280) = ca. 100,0% :)

#############################################

lg|Adrian

neilbaldwyn's picture
neilbaldwyn

Pinhead oatmeal fermented for 48 hours with a rye starter before incorporating into the dough. Finished in oatbran.

arlo's picture
arlo

As some of you know, I was chosen to work with Sharon Burns-Leader, Jeffery Hamelman, and a few other wonderful bakers from the East Coast all of tremendous talent and charm. So much was done in such little time, and yet still so much more research is being done on growing heritage grain varieties to bring them back to market. I know that my time spent at Wide Awake Bakery this past weekend was one of the most memorable moments of my career to date.

Oh, yes, I was nervous. Yes, I didn't feel like I was deserving of being there. And yes, we baked some bread.

I was awfully busy and had little to no time to take pictures, but there was a wonderful young women named Allison who put together quite a site to commemorate our studies. The site can be found here; https://ausavage.exposure.so/wide-awake-bakery

I am the silly fellow with lots of tattoos and orange glasses. There is also a flickr of pictures too! That can be found here; http://www.flickr.com/photos/jruss/sets/72157640062973973/

This was the first day, I am seen mixing up one of the heritage varieties sourdough. We worked with eight kinds of wheat and were not allowed to know which kind either until the end.

There was many parameters, protocols, and evaluations for us to follow. Under the guidance of Jeffery, we all did our best, and we did it well.

I have been trying to figure the correct words to say about this event, but I think it will be easier to summarize why this research has been ongoing and still has a few years left to complete.

It is an attempt to find whole, sustainable, value-added organic grains, bringing back economically viable grain farming to the East again. Pretty short and to the point right? Can't say I ever really liked typing a lot ; )

Check out ogrin.org/grains_OREI.html for abit more info on the topic.

I sent my greetings from those who wished, to those in need of hearing. I met amazing people I would have otherwise never had the chance to cross paths with. I explored a great city, ate some great food, and took part in something larger.

And over dinner one night with Mr. Hamelman, I believe I was too choked up with trying my best to answer all his questions and thought provoking considerations he was asking me that I may have forgotten to say this in its entirety, but perhaps I did in other words. But what I have come to realize with all my time spent working in bakeries is that why I bake is because it goes beyond me, it is for something much larger. Community is a start, culture is a part, but it is being a small part in something so much more that I simply can't see doing something else.

I am flying back out this coming weekend and working at a very nice bakery in New York for the weekend. It is a job offer I am rather excited over, but my nervous nature is already making me in a tizzy. I will have more info on that at a later date!

Finally, I mean no harm in sharing the photos and linking to these websites. If the photographers mind, please contact me immediately and I will remove them. Otherwise, thank you.

 

 

dabrownman's picture
dabrownman

We have been working our way up the whole multigrain SD ladder for some tike starting at 12% and now this one is 50%.  50% is the minimum whole grain we would like to eat as our daily bread for all kinds of personal health reasons. Plus it tastes so much better than white bread in Lucy’s book as well as mine.

 

Normally this breads would have all kinds of seeds, soakers, scalds, nuts, sprouts and fruits as add ins but the size of the holes in the crumb suffers as a result.  So this time we cut out all the bits inside and went with flour all by itself except for a bit of honey to cut the bitterness and some VW to get the low protein AP flour up to bread flour levels and help with the low gluten whole grains.

 

We hoped the holes would remain decent in size along with the SD tang, great multigrain taste and soft, moist crumb – with no Tang Zhong required.  We decided to up the hydration substantially for this bread to help keep the holes on the larger size while realizing that this might make for some serious ‘bread spread’.

 

The levain was made with all whole grains using a 66% hydration multigrain seed that had been in the fridge for 3 weeks.  It was built over 3 stages before being refrigerated for 24 hours to bring out the sour. 

 

We autolysed everything but the salt for 30 minutes and put the salt on top of the dough ball so it wouldn’t be forgotten.  We did 3 sets slap and folds of 6, 2 and 1 minute before doing 4 sets of s& F’s on 30 minute intervals.  We then immediately refrigerated the dough in bulk for 8 hours.

 

The next morning we took the dough out of the cold and put it on a heating pad for 1 1/2 hours to warm up before being shaped an placed into a rice floured basket.  After 2 hours we got Big Old Betsy ready  with a 550 F preheat and we refrigerated the dough again as the oven heated to try to get the skin cold enough to slash – it was pretty wobbly and close to 95% proofed.

 

Yes iit is a Mexican Winter Squash Pie - makes pumpkin so passe:-)

As we thought, the dough refused to be slashed and partially collapsed under the single edge razor but we slid it onto the bottom stone with high hopes that it would recover under the mega steam supplied by lava rocks in a 9x13 Pyrex pan half full of water.

 

And an Exploding Lemon Chocolate Cheesecake Souffle!

  We turned the oven down 25 degrees on 2 minute intervals until we got to 475 F and left it there for 6 minutes giving the dough a 12 minute steam bath.  The steam came out and we turned the oven down to 425 F convection this time, for another 10 minutes when the boule read 208 F on the inside and deemed done.  We did rotate the bread 180 degrees after 5 of those minutes.

 

This bread made a great balogna sandwich for lunch and then a fine chicken, grilled cheese the next day - with the usual veggie and fruit variety.

The bread browned nicely with small blisters, sprang back nicely and blooms a bit.  What it did best is spread.  This was ‘one wet dough’, no amount of cold could get it to keep from oozing once unchained from the basket.   Still, the crumb as open for 50% while grain bread and we were pleased but not as open as the 30% whole grain version – no surprise there.  We like this bread a lot.  It was very soft and moist on the inside with a chewy soft crust as it cooled.

 

Lucy never forgets a good salad for lunch and dinner.

Has to be one the best SFSD style bread we have managed and it tastes about as good as it this kind of bread gets.  I can see some bruschetta in our near future to go with some Italian gravy on Sunday.

Formula

 

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

3.65%

Whole Spelt

6

6

6

18

3.28%

Whole Kamut

6

6

6

18

3.28%

Whole Farro

6

6

6

18

3.28%

Whole Wheat

12

12

12

36

6.57%

Whole Rye

6

6

6

18

3.28%

Water

36

36

36

108

19.71%

Total

92

72

72

236

43.07%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Mix

118

21.53%

 

 

 

Water

118

21.53%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.81%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

274

50.00%

 

 

 

Whole Wheat

52

9.49%

 

 

 

Whole Spelt

26

4.74%

 

 

 

Whole Kamut

26

4.74%

 

 

 

Dark Rye

26

4.74%

 

 

 

Whole Farro

26

4.74%

 

 

 

Dough Flour

430

78.47%

 

 

 

 

 

 

 

 

 

Salt

11

2.01%

 

 

 

Water

375

68.43%

 

 

 

Dough Hydration

87.21%

 

 

 

 

 

 

 

 

 

 

Total Flour

548

100.00%

 

 

 

Water

493

89.96%

 

 

 

Hydration w/ Adds

89.43%

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,082

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

15

2.74%

 

 

 

VW Gluten

15

2.74%

 

 

 

Total

30

5.47%

 

 

 

 

txfarmer's picture
txfarmer

Sending this to Yeastspotting.

Click here for my blog index.

 

Wow, it's been 11 months since I last posted. During that time several TFLers have reached out to me, thank you all for checking in. I have been doing very well, with no intention to "retire from TFL", life just got too busy to post for a while. Other than a super busy job schedule, several over sea big trips (New Zealand!), the biggest news is that I have been writing a Chinese baking book! It's scheduled to be out in July/Auguest 2014 (only in China unfortunately). Since I was doing all of the writing, photographing, not to mention recipe developing/testing/baking, I barely had any free time. Luckily the bulk of work is done, now that it's in publisher's hands, I can finally have my life back.

While I have been away from posting, I haven't stopped baking. Looking back at the pictures, I am surprised myself how much "not in the book" stuff I have baked. Had a tough time deciding which recipe I should post..

Certainly there have been lots of breads (almost all sourdough):

ww hot cross buns

Cocoa sourdough with chestnuts

Buns with seasame seeds

Flower light rye bread

Fenugreek, a new ingredient for me.

Everyday sourdough

Another pretty bread with Chinese preserved dried pork & mayo filling

Lye pretzel with some ww in a pretty shape I copied from http://www.ploetzblog.de/

A sourdough with millet and tons of other whole grain

Rolls with red bean paste filling

Another pretty bread with Chinese preserved dried meat inside

Bacon filled buns

Maybe some cakes:

A super rich super decadent birthday cake for hubby, pounds of dark chocolate and butter went into that.

Of course can't live without mochi cakes

Some fresh peach cupcakes for my coworkers

Tiger skin cake rolls. Almost every Chinese bakery has this.

This pound cake has parmesan in it, sounds odd but super yummy

How about pies and cookies?

In the end, I settled on these cronuts. They were inspired by those cronuts took NYC by a storm last year, sort of how my life felt like in the past while.

----------

I used my trusty croissant recipe posted here. The only difference is that the dough was finally rolled out to be 8mm, much thicker than the 4mm required by croissants. Cut out the hole in the middle, and let proof @ about 80F until very soft and jiggly. About 3 hours for me. Look at the layers, the height should triple or more:

Just like anything deep fried, oil must be hot enough, otherwise stuff gets too greasy. I heated grapeseed oil to about 350F, drop in dough carefully, fry until golden. (Chose grapeseed oil because I read somewhere it's what the inventor chose after many experiments, I have no idea whether that story was true, but they turned out pretty good.)

Did I mention I made these in August? Twice? It's rather inconvenient that my urge for lamination often comes in the summer.

Nice layers. They are essentially fat fried in fat, I thought they would be too greasy, but no, they are rather tasty (unfortunate for my arteries).

It's quite a lot of work to make them, but much less work than taking a flight to NYC and stand in the line for a few hours I think. I have heard that Dunkin Donuts is making them now, guess I am not the only copycat out there...

gmagmabaking2's picture
gmagmabaking2

This week among other things baked... together we baked Polenta pepita breads...Helen did not put rosemary in ours... Barb used a recipe that had it and used it.

Helen and I made recipe pretty straight to the script... Barb, creative thinker that she is... added brown sugar candied bacon crumbles, along with the pumpkin seeds and rosemary... she said the rosemary was a little overpowering the first day... but this morning, that rosemary had mellowed and the bacon had taken the stage.

Sounds like a very good for Barb. As you can see it is a great looking bread.

         

Helen just had a slice of hers toasted with a sweet potato side... 

My loaf didn't get the big nice holes like Helen's or a thinner crust like Barb's ... in fact my crust is very thick and unfriendly...

Suggestions???

In addition to this bake, Helen did Alaskan Sourdough and Barbra did more Tartine Bread... and I made pasta and raviolis.

Happy Baking, Helen, Diane, and Barbra

 

Bob S.'s picture
Bob S.

Buttermilk Twist White Bread

This loaf was made using a modified re-mixed straight dough process, which was adapted from the "ful-flavor process", which dates back to 1959. The formula for this bread is fairly standard:

  • 100% Bread Flour (contained no ascorbic acid)
  • 3.3%  Buttermilk Powder
  • 3.3 % Shortening
  • 0.19 % Lecithin Granules
  • 0.8 % Instant Dry Yeast
  • 67%   Water (variable)
  • 3.3 % Sugar
  • 2%     Salt

The flour weight for this batch was 15 oz (425 grams). The loaf was baked in a standard 8.5" x 4.5" loaf pan. The final weight was 26.75 oz (758 g).

White Bread Slice

The procedure for remixing a straight dough is a follows:

1) All of the ingredients, except salt and sugar, are mixed together at slow speed.

2) The dough is fermented in the covered mixing bowl for about 2½ hours.

3) Following fermentation, the salt and sugar are added and the dough is remixed to optimum condition.

4) After a short rest, the dough is moulded and panned in a normal fashion. Proofing and baking are carried out as with a straight dough.

          Probably the biggest advantage to remixing dough is the elimination of punching, folding, or stretching the dough to develop the gluten. When properly re-mixed, the dough emerges from the mixer bowl in a fully developed state (not unlike dough produced in a bread machine).

Andreea C's picture
Andreea C

Hello everybody! I managed today to post this bilingual article in my Romanian blog. It features one of my favorite breads. I first baked this some months ago, when I discovered the spice "mahlab" in a spice shop and since then I have baked it over and over again. All the people who tasted it got very enthusiastic about it, despite the fact that it didn't taste like "normal bread" (because of it's mahlab scent).

Mahlab (mahlep) is a very old spice obtained by grinding the seeds of a kind of cherry tree and it tastes and smells charmingly, somewhat like bitter almonds and cherries. It is used in Greece, in Turkey and in Middle Eastern cuisines to spice breads, pastries and sweets. 

This bread is also interesting because it contains around 20% barley flour and cornmeal and 15% whole wheat flour, which all contribute to its deep taste. It's a sturdy bread, very nourishing, indeed a good old peasant's bread. 

The basis formula for this bread is taken from Aglaia Kremezi's "The Foods of Greece", a great book, which I highly recommend. I adapted the formula somewhat. Lately I am very passionate about regional breads, the kind of special breads, that are sometimes made only in a very small region of a country, but which have a very long tradition among those people. I have found such recipes in some of my cookery books (Aglaia Kremezi, Paula Wolfert) and even if some of the recipes don't include sourdough (but commercial yeast), I am sure they were adapted for the average reader (sometimes this detail is even mentioned). I plan to try more of these breads, with sourdough of course. I will share with you my experiments in the near future.

Meanwhile, you can check the formula for this mahlab country bread in my blog article

Happy baking to you all and happy new year!

 

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