The Fresh Loaf

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dablues's picture
dablues

Made some Rye bread, and thought I would show you how these came out.  Used a different recipe for this bread than I normally use.  Will Post another photo of the loaf and two slices.

dablues's picture
dablues

These were 5 oz.  A bit big for burgers but tasty.  Used the Tangzhong method except I didn't add any sugar at all or any milk powder.

dablues's picture
dablues

I made these and they came out fine.  I made them 4.2 oz. size.  I did make some that were  5 oz. size but a bit big for burgers.  Will post the photo of them next.  The bigger size were just as tasty toasted with butter, or whatever we desired.

Isand66's picture
Isand66

  This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours.  The hard red wheat and hard white wheat were fresh milled.

I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough.  I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.

I thought some chipotle cheddar cheese would compliment the corn and the combination of flours and to be honest I love cheese so it couldn't possibly hurt it.

Since I used some low gluten ingredients I decided to use some high gluten flour from KAF known as Sir Lancelot to compensate.

I have to say I was not sure how this one would come out, but it honestly couldn't taste any better.  The spicy cheese along with the whole wheat flours and pecan meal make this one good enough to eat by itself without any butter, oil or anything.  I wouldn't change anything on this.  The only downside is I need to lose some weight and it's going to be hard not to eat the whole loaf by myself!

Closeup2

Formula

ChipolteCheddarRoastedCorn

Closeup1

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces),  and honey and mix on low for 5 minutes.  Next add the corn and cheese and mix on low for 1 minute to make sure they are incorporated and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large miche.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.

DoughRisen

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

CrumbCloseup

CosmobucketSmall
Cosmo decided the doggie toy basket makes a good bed....

 CrumbCloseup2

 

 
biology4u's picture
biology4u

Crumb for the previously shown rye loaf.

Floydm's picture
Floydm

I've been baking a bit the past few weeks.  Above is a 20% whole wheat sourdough I baked a week or so ago.  The crumb:

For our Christmas dinner I whipped up something like the Buttermilk Cluster:

It was indeed rather tasteless compared to what I usually bake, but it still was quite decorative and more than adequate for mopping up everything else.

What else?  Cinnamon Rolls from a few days ago:

And a 75% hydration sourdough with 10% whole wheat and 10% spelt flour I baked yesterday:

These ones got a real long, slow ferment thanks to the cool weather we've been having.  Nothing like those of you in the Midwest or the East of either the US or Canada have been having, mind you! Still cool enough that the beaches and the forests are frosty...

 ...and the sourdoughs are extra tangy.

Skibum's picture
Skibum

Once again from Peter Reinhart's BBA, but I did change up a couple of things in this half version. I soaked 2 Tbs of dehydrated onion and 1/2 Tbs dehydrated garlic in boiling water. I reduced the amount of milk from his suggested 114g to 54g and used the onion water for the rest of the liquid.

At Josh's suggestion, I also built two rye starters using dark rye flour, one from my sweet levain and the other a yeast water/ rye starter. Boy did those two changes ever improve the flavour profile! Reducing the milk also gavbe a better chew and the bread didn't tear apart when i was cutting it.

I also used the rehydrated onion and garlic in the starter, did not have enough volume by weight, so fried up another 100g of onion in EVOO and added to the starter. I let the starter get happy on the counter for 4 or 5 hours and then into the fridge overnight.

This bread makes a serious smoked meat sandwich!

Happy baking folks! Brian

breadsong's picture
breadsong

Hello everyone,

I wanted to try making another porridge bread from Tartine Book Nº3 - so this is a try at making the Rye Porridge bread, retarding warmer, and baking hotter, than the previous bake.

                   

I found some sweet, local walnuts at the market and used these in the dough, along with roasted walnut oil -
*amazing* flavor, with the 50% rye porridge; the flours were 50% organic bread flour, and 50% organic locally-grown
whole-milled whole wheat flour.

I am posting this one, even though it didn’t turn out as well as I hoped, crumb-wise…but the flavor is absolutely outstanding, and I’m pretty excited about that!
I hope my enthusiasm about the flavor encourages someone else to make this :^)

I’m excited too about this morning’s sunshine and a rare opportunity in my house, to take a picture of the bread with some natural daylight!

Temperatures:
The dough temperature was 79F and was bulk fermented at 80F, for 4-1/2 hours.

This is what the dough looked like before dividing:
                                  

I divided the dough (sticky!) into three pieces, approximately 50%, 25%, 25%, to make three loaves
(wanting to try baking smaller versions to see how it might work out).

The dough was retarded at 48F for about 7 hours (warmer than my normal fridge temperature).  
I chose this temperature after reading about the Slow Final Proof method in Advanced Bread and Pastry (50F was recommended; I tried to play it safe by a couple of degrees, as per the book,  the dough using this method “should be a bit stiffer”; this dough definitely was not!).
After retarding, the smaller loaves seemed overproofed, the large loaf maybe just on the verge of; these  loaves did not have the airiness of the Oat Porridge loaves, at the same stage.

One of the small loaves was baked first, warming at room temperature for 30 minutes while the Dutch oven preheated.  The warm up did not help this dough – but I did it anyway,  wanting to see what the effect might be, after retarding at 48F.

For this first bake, I also tried placing a stainless steel cake ring inside the Dutch oven (narrower diameter), hoping the narrower diameter ring would ‘fit’ better with the smaller loaf, and help it rise up better, having closer ‘support’ on the sides.  This did not work out that well – perhaps I should have preheated the cake ring too – I think it could have been a somewhat of a barrier to the initial heat?  If I try this again, I may try with an aluminum cheesecake ring or something non-stainless, and preheat it.
I don't know why I thought this one would rise? - given its proofing state :^)

This is the crumb, from the first bake
                      

 

The second, and third loaves, were baked hotter, working my way up to 50F hotter by the third bake.
The third bake was the full-size loaf, and it was baked at 550F for 20 minutes, 500F for 10 minutes, lid off, then 500F for 15 minutes;  the crust color is approaching what I was hoping for.
                  

 

The over-proofing is evident in the crumb – this is more like a high percentage rye bread – but I love the purple color from the walnuts, and oh, did I say how gorgeous this tastes? :^)
                 

 

There is sweetness from the wheat germ and walnuts, and a lovely tang and aftertaste, the rye porridge and fermentation adding beautiful flavors, and another very moist crumb, from the porridge. I think this bread is going to be an excellent keeper!

 

Loved the rustic look of the top of the bread, scored with scissors...
                   

…and the pattern of rye flakes on the bottom,  contrasting nicely with the crust’s rich caramel color!
                   

 

Will I be making Rye Porridge bread again? You bet! And very happy to do so, and keep enjoying its deliciousness!, 
while I try to find the retarding temperature and timing that’s just right.


Happy baking everyone!
:^) breadsong           

 

 


   

 

dabrownman's picture
dabrownman

David Snyder’s Pizza Post this week was the impetus Lucy needed to use up the last of the Panettone SD /YW levain.  The girls were begging for their favorite poolish Focaccia Romana crust but not throwing away levain came first.

 

My daughter’s U of A, Chain Gang little, #6, was coming through Gilbert on here way back from CA to the U of A but got caught up in traffic and had to settle for left over pizza instead of right out of the oven.

 

We did add the usual rosemary, garlic and sun dried tomato to the crust to give it that Focaccia Romana taste and we did put on the mojo de ajo before par baking for 3 minutes before the topping went on.  Our usual procedure ,3 sets of slap and folds with 3 sets of stretch and folds where the add ins were Incorporated, was in effect.  We then let the dough rest in teh frdge for 18 hours and took it out  to sit on teh heating pad for 3 hours before using it .

 

The toppings included;  pepperoni, hot Italian sausage and grilled chicken for the meats,  mozzarella  Parmesan and Pecorino for the cheeses, onion and mushroom for the caramelized portion, green red and yellow sweet pepper, Serrano, jalapeno and Poblano peppers for the hotter ones with green onion and fresh basil for the garnish on top.

 

I didn’t get  picture of the middle of the 2 pizzas but no worries – it tasted just fine according to my daughter who with my wife said this crust didn’t measure up their beloved Focaccia Romana .  Seems we have developed a tough crowd to please when it comes to pizza crust made at home.

 

I thought this one was the thinnest most crispy of all time, no bending at all and still crunchy crisp to the last piece.  The taste was not up to par since the sour was muted by the yeast water but hey - it wasn’t bad.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.30%

Yeast Water

15

30

35

80

18.43%

Whole Rye

5

0

0

5

1.15%

AP

5

30

35

70

16.13%

Whole Spelt

5

0

0

5

1.15%

Total

40

60

35

170

20.74%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

85

19.59%

 

 

 

Water

85

19.59%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.57%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

49

11.29%

 

 

 

AP

300

69.12%

 

 

 

Dough Flour

349

80.41%

 

 

 

 

 

 

 

 

 

Salt

8

1.84%

 

 

 

Water

251

57.83%

 

 

 

Dough Hydration

71.92%

 

 

 

 

 

 

 

 

 

 

Olive Oil

10

2.30%

 

 

 

 

 

 

 

 

 

Total Flour

434

100.00%

 

 

 

Water

336

77.42%

 

 

 

T. Dough Hydration

77.42%

 

 

 

 

% Whole Grain

2.30%

 

 

 

 

 

 

 

 

 

 

Total Weight

788

 

 

 

 

 

 

 

 

 

 

1 tsp each fresh minced;  garlic, rosemary and sun dried tomato

 

 Breakfast and lunch weren't too bad either with some of Friday's white bread bake for both and kjknits EM's for breakfast.

 

biology4u's picture
biology4u

Pumpernickel rye recipe from Bread Baker's Apprentice. 

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