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Emelye's picture
Emelye

In honor of National Pretzel Day in the US (yesterday):


Librarian's picture
Librarian

 

 

I came across this recipe in paper and thought it was worth a try, all the ingredients make this one a pocket full of flavour, which I am sure you will enjoy.

I try my best to explain where and why I deviated from the original recipe with bold and italic letters...

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Time to bake: ~ 1h15

Fermentation time: 18 hours sponge ( original )  // 13-14h my way

20 min , another 40 min ( original )   // 30 min autolyse / 1h / 1h

for the final dough.

Makes 2 loaves

 

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Ingredients:

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500g bread flour

250g semolina

150ml(g) milk lukewarm

150ml(g) water lukewarm x2 = 300 ml

60g butter

50g Wheat germs  

20g Malt               // I used 30g barley malt syrup

10g live yeast = 3.3g dry yeast = 1.1 instant active dry yeast ( If I am correct, please recheck to be sure , i only use live yeast )

some olive oil

 

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The sponge:

Combine 250g bread flour, 5g of the yeast an 150ml of water to a smooth, pliable dough The recipe didnt specify, I mixed 10 min with my Kitchen Aid on setting 3. I knew in advance that 18h  just would not work for me, so I added a teaspoon of sugar to accelerate the process a tiny bit and got away with around 14h. This is a rather small ammount of yeast, the time letting the sponge rest so long is well invested. It should double. I left it in a sealed plastic dough container at room temperature.

 

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The dough:
Mix the sponge with the rest of the bread flour, the semolina the wheat germ, the malt, the rest of the yeast with the milk and melted butter and salt. I melted the butter and added cold milk from the fridge which made the whole thing lukewarm. The recipe states to mix all the ingredients stated above and THEN add another 150ml of water after that, I thought that was rather silly, it is always harder to incorporate liquid into a dough later on than the other way around so I added the warm water with the milk and butter right away.

 

Knead the dough 10-12 minutes forceful with your hands on a counter well dusted with flour. This is a VERY sticky dough.

 

The original recipe states to oil up the dough and then let rest for only 20 min at a higher temperature in the oven. Being I worked with semolina before I knew it would take more time to absorb the water so I decided to let the dough autolyse for 30 min. Furthermore it makes it easier to shape the bread and gives more structure.

 

Much better after 30 min and still slightly sticky, but thats ok. knead again for 2,3 minutes. Instead of 20 min at higher temperature I decided to put oil on the surface as stated, but let the dough rest at room temperature for an hour

Divide the dough in 2 and roll it up on the counter, I am sure you can do better than I did.

Roll over the short edge into loafs:

Let the end be on top like in the picture this way you have the flour on the upside later on. The original states 20 min proofing time. I gave it another hour, covered with a moist towel

The bread will rise a decent ammount, at this point I thought I should maybe have rolled it up much flatter...maybe next time.

Baking:

Bake for 10 minutes at 250Celsius/485 Fahrenheit thend turn down to 190/375. Depending on your oven you might want to keep it open for a few seconds,

250 is rather hot and the bread turned dark very quickly.

I cheated with the flour afterwards abit. I didnt have enough down on the counter when rolling up, I always find it hard to make make rolled up bread like that stick together if you use to much flour, I forgot to add on top before putting it into the oven :(

Here the crust/crumb shot while still cooling off:

 

Resume:

I will definilty be making this again, the long fermentation adds suprising taste for "just" a yeast bread. The wheat germ adds a slightly nutty taste along with the texture of the semolina this is a very good bread. When I had a taste while it still was a bit warm it almost tasted a bit like a panini. I have seen much more ammount of enrichments in other breads, with quite less taste. I do hope, that if you try this you will enjoy every bite of it.

Submitted to YeastSpotting

 

 

JoeVa's picture
JoeVa

Una bella gita a Berlino ... e non potevano mancare alcuni dei migliori forni Berlinesi. Una grande città perfetta per i ciclisti come me, bici, bici, bici, segale, segale, segale ... tanti chilometri e lo zaino sempre colmo dell'inebriante profumo del pane di segale. Portare mattoncini nello zaino non è il massimo per girare in bici ma ne valeva la pena.


A lovely trip to Berlin ... and I couldn't miss some of the best Berlin bakeries. A great city for cyclists like me, bicycle, bicycle, bicycle, rye, rye, rye ... so many kilometers and a backpack alway filled with the smell of rye bread. Carrying rye bricks in your backpack is not the best when you move by bicycle but it was worth it.


Questa volta sono stato davvero fortunato, bel tempo e tempismo perfetto per visitare giusto i più importanti forni della città. Inoltre, grazie alla mia faccia tosta sono riuscito ad infiltrarmi ovunque!


This time I was really lucky, good weather and perfect timing to visit just the most important bakeries in the city.



Iniziamo dalla grande distribuzione, tanto assortimento ma visto il contesto non ho potuto approfondire. Ho comprato solamente un Pan Brioche con uvetta nera. Molto buono. Siamo al KaDeWe.


Let's start from a big market, large range of bread but given the context I couldn't get into details. I bought just a Brioche with black raisins. Very good. This is KaDeWe.


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Berlino è piena di panifici ed esistono catene di rivendite dedicate al biologico con molti punti vendita come BioBackHaus.


Berlin is full of bakeries and there are organic food chains with many shops around the city as BioBackHaus.


Tra i migliori forni artigianali troviamo Weichardt Brot. A conduzione familiare, macina direttamente in loco grani da agricoltura biodinamica Demeter. L'utilizzo di farine di fresca macinazione e di una lievitazione naturale con BackFerment portano a pani di ottima fattura. Il proprietario è stato davvero gentile, rispondendo alle mie domande e mostrandomi il laboratorio ed il locale di macinazione.


Among the finest artisan bakeries we have Weichardt Brot. A family owned bakery, they grind biodynamic Demeter grains. The use of fresh flour and BackFerment levain lead to great bread. The owner was really friendly, he answer all my questions and showed me the laboratory and the grinding room.


Tante foto ...


Lots of shots ...


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Qui ho comprato, su suggerimento del proprietario, questo pane di segale, puro senza semi. L'ho mangiato tutte le mattine a colazione con marmellata per 4 giorni.


Here I bought, suggested by the owner, this rye loaf, lean dough without seeds. I ate that every morning with jam for 4 days.


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Inoltre ho comprato anche 1kg di segale integrale, appena macinata, ancora calda!


Moreover I got 1 kg of whole rye flour, it was still warm, just out of the grinder!


Il proprietario è stato veramente gentile, peccato che l'unico ricordo del pane italiano è quello del toscano ... mi ha detto "ma fate il pane senza sale?" Brutto ricordo, personalmente sono contrario al pane sciocco.


The owner was really kind, too bad that the only memory about Italian bread is that of Tuscany ... He said me "but you make bread without salt?" Bad memory, I'm not for saltless bread.


Un altro forno degno di nota è SoLuna - Brot und Oel. Pane tipico a lievitazione naturale cotto in forno a legna. Anche loro usano prodotti biologici.


Another remarkable bakery is Soluna - Brot und Oel. They have the classic german sourdough bread baked in a wood fired oven. They also use organic products.


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Fortunatamente era un sabato mattina ed ho trovato un assortimento completo. Ho comprato il pane che si vede sul ripiano alto. Una mica tipica tedesca, un pane di segale denso con note acidule molto aromatico cotto in forno a legna. E' fatto con sola segale (riporta la commessa) setacciata (aggiungo io, come si può osservare dalla mollica).


Fortunately it was a Saturday morning and I found a complete assortment. I bought the bread that you see on the top shelf. A typical german miche, a dense rye bread with sour and aromatic notes baked in a wood oven. It's made ​​with only rye (the clerk reports this), sifted (I would add, as it can be seen from crumb).


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Lunedì mattina ripasso davanti al panificio e guarda un pò che colpo di fortuna:


Monday morning I was near the bakery and look what I've seen, so lucky:


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Domenica invece ho fatto una gita fuori Berlino a Potsdam. Mi sono fermato in una rivendita della catena Fahland Natürlich Bio dove ho provato un pane nero (Fahland's Schwarzbrot) con segale integrale, fiocchi di segale, semi di lino, semi di girasole, malto di segale, lievito naturale, sale e lievito.


Sunday I made a trip out of Berlin in Potsdam. I stopped in a shop chain Fahland Bio Natürlich where I tried a black bread (Fahland's Schwarzbrot) with whole rye flour, rye flakes, flax seeds, sunflower seeds, rye malt, sourdough, salt and yeast.


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E' tutto.


That's all.

varda's picture
varda

Recently Andy posted on his Pain Au Levain with Light Rye.   http://www.thefreshloaf.com/node/23199/pain-au-levain-light-rye-flour  His formula was quite similar to something I had tried awhile ago http://www.thefreshloaf.com/node/22372/sourdough-white-rye with a major difference: the percentage of fermented flour, which was more than double what I had used (33.3% rather than 16%).   I decided to try Andy's approach.  I followed his directions with the following differences: I used my own idiosyncratic methods for refreshing starter mostly in the refrigerator,   scaled to half of his formula and made a single 1Kg batard,  reduced salt to 1% of flour so that my husband could eat it,  and retarded for 12 hours in addition to a 2.5 hour bulk ferment and combined (evening and morning) counter proof of 2.5 hours.   Finally, not having access to either of Andy's flours, I used KAAP and KA White Rye.  The profile of the resulting loaf was quite similar (and Mt. Vesuvius-like) to my earlier efforts and quite different from Andy's more miche-like structure.  



What took me totally by surprise though was the crumb.   While my earlier sour doughs with white rye had a certain density which allowed me to cut very thin slices without smashing the loaf, this one was lighter than air, and I had to cut even thick slices very carefully to keep from tearing apart the loaf:



Also, using the leave in the oven for 10 minutes with the door slightly propped open trick which Andy suggested for this loaf (and I've used with absolutely no success on many occasions) I got a nice singing crackly crust.



This is the first time I've tried to follow one of Andy's formulas, but certainly not the last.   Delicious!

MadAboutB8's picture
MadAboutB8

 


I was amazed how wheat germs enhanced bread flavor when I made David (dmsnyder)'s famous SFBI miche a couple of months ago. I liked it a lot that I wanted to try making more breads with wheat germs.


Well, I can be easily distracted with other baking projects, bread ideas, new books, etc. Now, two months later, I finally got the chance to make a plain sourdough with toasted wheat germs added. 


This time, I toasted the wheat germs longer until it was very aromatic and golden, which I believe it added nuttier flavor to the bread.


 before and after the toast (wheat germ)


I made a simple sourdough with mixed wheat and whole wheat starter that was fed twice before the final built. The formula has 68% hydration, 10% whole wheat flour and 2% toasted wheat germs.


I had been more vigilant with the 'desired dough temperature (DDT)' for the past few weeks as the weather was getting cooler in Melbourne, the temperature is now sitting around 10-14 C in the early morning and evening (when I prepare my starter and/or final mixing). I started to notice that the dough was rather slack without adhering to DDT (as a result of me being slack on the DDT). So, I am now back to the business measuring the temperature of ingredients and adjusting the water temperature to achieve DDT.


I am quite happy with the flavor of this bread. It was a simple sourdough with a small amount of wheat germ that did such a wonder to the flavor. I also love the flavor that mixed flour starter produced, pronounced acidic tone. The bread had a lovely chewy texture.


 


Full post and recipe is here


Sue


http://youcandoitathome.blogspot.com

JoeVa's picture
JoeVa

Ecco l'ultimo pane con Buratto (solo lievito naturale liquido). Il precedente è stato un clamoroso fallimento, si poteva mangiare ma ...


Here tha last loaf with Buratto flour (only liquid levain). The previous one was a failure, I mean you could eat that loaf but ...


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Ho notato che lavorare con questa farina, ed in generale con alcune farine biologiche, non è sempre facile; in particolare bastano 2°C in meno, l'assenza di 1% di farina maltata e qualche punto di idratazione per cambiare radicalmente le cose.


I noticed that working with this flour, and in general with some organic flours, it's not always easy; just 2°C less than optimal, the absence of 1% malt (diastatic) and few points of hydration could radically change the result.


In conclusione:



  • Temperatura finale impasto (e lievitazione) 27-28°C

  • Consistenza impasto molle (nel mio caso 80-83%)

  • 1% farina maltata


In conclusion:
  • Dough temperature (and bulk proofing) 27-28°C
  • Soft dough consistency  (in my case 80-83%)
  • 1% malt

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PS: per gli americani, settimana scorsa ho provato la vostra "King Arthur All Purpose Flour". Ho fatto un un impasto diretto con lievito di birra fresco (ricetta di base Un-Kneaded Six fold French Bread - J.Hamelman) e per ottenere la stessa consistenza dell'impasto ho usare circa un 78% di acqua. Usando lievito naturale liquido forse dovrei aggiustare con qualche punto di idratazione in meno. Una buona farina per pane, non eccessivamente forte e piuttosto bilanciata.

PS: and for americans bakers, last week I tried your "King Arthur All Purpose Flour". I mixed a basic direct dough with fresh yeast (base receipt Un-Kneaded Six fold French Bread - J.Hamelman) and to get the same consistency I used about 78% of water. With liquid levain maybe I had to adjust that few % point down. I think it is a good basic white bread flour, not too strong and quite balanced.

amolitor's picture
amolitor

I am very pleased with my oven spring and grigne and all that business, so here's a new blog post! This is a trifle underproofed, but I rather like the dramatic look of the thing.


 Poolish:



  1. 1/2 cup medium rye flour

  2. 1/2 cup bread flour

  3. pinch of yeast


Let sit out overnight (8-12 hours, more if it's cooler, less if it's warmer)


Dough:



  1. 1 and 1/8 cup warm water, added to poolish

  2. Sufficient bread flour to make a moist dough, around 66% hydration


Mix until it comes together well, let rest half an hour (autolyze), then add:



  1. 2 1/4 tsp salt


and knead until windowpanes or whatever your prefered test is.


Bake at 450F for 40 minutes, with steam at the beginning.


ph_kosel's picture
ph_kosel

I made a loaf of SF Sourdough for an Easter brunch, following Peter Reinhart's recipe in his book Artisan Bread Every Day.  In the past I've had extremely good luck with Reinhart's SF  Sourdough recipe in his other book Crust and Crumb but my supply of "mother starter" was a bit low and the recipe in Artisan Bread Every Day only calls for two ounces while the one in Crust and Crumb asks for .  Besides, I've been wanting to try the recipe in Artisan Bread Every Day anyway.


I mixed up the intermediate"wild yeast starter" Friday, the dough Saturday, and baked the loaf Sunday morning (keeping the starter and dough each overnight in the fridge between times). When I mixed up the dough it seemed too wet (perhaps I messed up the weights, I was working under pressure); the recipe says adjust consistency as needed so I added more flour until it seemed about right.  I fridged the dough up in a stainless bowl with a tight plastic lid.  I was a bit worried it might rise too much and pop the lid off but fridge space was limited.  In the morning the lid was, indeed, bulging a bit but it hadn't popped off.


I chose to just use all the dough to make a single big "miche" loaf because I didn't want to risk degassing the dough too much by dividing it.  It was probably the biggest loaf I've ever baked.


Here are photos of the result:



Loaf^



Crumb


The loaf looks pretty good, and my wife and our guests seemed to like it quite a bit, but I found the taste and texture less satisfactory, less "yummy", than loaves I baked back in January using the recipe from Reinhart's Crust and Crumb.


 


Here's a photo from back in January:



Loaves and crumb from January 2011^


The more varied and irregular holes in the crumb of the January loaves is fairly obvious.  Not visible is a difference in taste and mouth-feel.  The January loaves as I recall were a bit moister, more tender perhaps, and had better taste.


I'm a bit bemused by the difference and curious about the cause.  The recipes are very similar, and the "mother culture" is the same.  One thing different is that in January I used King Arthur Unbleached Bread Flour while in the current loaf I used a less expensive generic unbleached bread flour I got at the local Food Maxx market - both have the same labeled protein content.  The loaves in January included a bit of brown sugar in the dough per the Crust and Crumb recipe while the current loaf did not.  The January loaves were made exactly by weight according to the recipe while the latest included additional flour which I "eyeballed".  I'm not sure but I think there was a tad more salt in the January loaves.  Finally, the January loaves were retarded overnight "uncontrained" under plastic wrap while the current dough was retarded in a bowl with a tight fitting lid which restrained it's expansion.


Anyway, the two sourdough bakes tasted quite different to me, although others say they found the current effort highly satisfactory.  Go figure!

breadsong's picture
breadsong

Hello,
I tried making sourdough semolina this weekend, after getting some pointers and help from Franko (Thanks, Franko!).

I mixed up a batch of dough, enough to make 4 big loaves, and was happy to have this opportunity to practice scoring.



The scoring on the top loaf was on a whim, wanting to see how diamond scoring would look on a batard.
The scoring on the left loaf was inspired by something I saw on The Back Home Bakery’s video, “Three Breads from Start to Finish” (0:57 mark). I am grateful for all of the helpful information in Mark’s videos, including the batard shaping in this one (Thanks, Mark!). 
The scoring on the right loaf was on another whim, trying for “basketweave” scoring (thinking of Easter baskets this weekend!).


 The shaping on this loaf was an attempt at an “Easter egg” shape.
The scoring was to try to replicate something I saw in the second photo David shared in his post about his
Artisan II class at SFBI (the small, dark oval loaf, at front, second from left). The cuts on the SFBI loaf opened up so beautifully; I hope to try this one again, to get a result more like the SFBI loaf.
There are a wealth of scoring ideas in that post of David’s. (Thanks, David!)

Happy baking everyone,
from breadsong


   

Mebake's picture
Mebake

 


This is my second attempt at this recipe, my first attempt is HERE. I'am very content, as this is the best Pain Au levain i've baked so far. I've made changes to the Recipe and procedures as compared to the earlier attempt. The changes were:


1 - I increased the % of prefermented flour from 15% to around 20% (THANK YOU ANDY!)


2 - I was meticulous about the last 3 refreshments of the starter prior to building my levain (THANK YOU LARRY!)


3 - I used an all white starter, instead of the Mixed flour starter i used earlier.


4 - I stretched and folded (letter-wise) on a bench instead of in the bowl, twice.


5 - I milled the sea salt to a fine powder.


6 - I did not include a freshly milled WW flour, instead, i used a strong WW flour.


7 - I made sure the final dough temperature was 76F or 25C, by means of immersing my hands to mix the dough, which gave warmth to the dough.


8 - I patted down the dough to redistribute the fermentation bubbles after initial fermentation.


9 - I steamed the oven for 10 minutes, as the bread started taking color quickly.


10 - The doughs fermented exactly as per the book instructions, i.e. 5 hours Total fermentation.


11 - I divided the dough into two 1.5 lb pieces.


And this is how the breads turned out!






The flavor was Superb, with subltle acidity, and wheaty aroma from the wholewheat. This is a keeper.


khalid

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