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dmsnyder's picture
dmsnyder

Shiao-Ping's blog entry on James McGuire's Pain de Tradition  certainly stimulated a lot of interest. I made the sourdough version a couple days ago. Today, I made the straight dough version.


The formula is in Shiao-Ping's posting. I followed it, changing only the flours. I used Giusto's Baker's Choice rather than KAF AP, and I used 10% KAF Organic White Whole Wheat. 


Shiao-Ping, in her excellent write up, mentioned that this dough could be used for baguettes. I was a bit skeptical regarding a 80% hydration dough for baguettes, but I gave it a try. 


The dough developed beautifully with the stretch and fold in the bowl procedure. By the 3 hour point, it had moderate gluten development and was already pulling away from the bowl. In my warm kitchen, it was quite puffy and expanded.


I treated the dough to pre-shaping and shaping as I would any straight dough. I lost some of the openness in the crumb, but it was still pretty nice. I baked at 460F with light steam. I removed the steaming skillet at 10 minutes. The baguette baked for 20 minutes, the bIatard for 30 minutes. The loaves were left in the oven for another 10 minutes with the oven off and the door ajar.



The cuts didn't open up as well as I had wished, but the crust ended up the closest to classic, crackly baguettes as any I've baked. The loaves sang for a long time, and the crust cracked during cooling, which I take as a positive sign of a thin, crisp crust.



As I said, the crumb was nice, but not as open as expected, given the high hydration. This may reflect my firm-handed pre-shaping and shaping. I may have erred on the side of under-steaming, too. I had proofed to 1.75 times the original volume. I feared over-proofing and may have slightly under-proofed. Oven spring was fast and large. 



Baguette Crumb



Bâtard Crumb


The flavor was amazing. It was wheaty and slightly sweet, and it had an almost herbal overtone and complexity of flavor I can't say I've ever tasting in a white wheat, straight dough bread before. Perhaps this was due to the White Whole Wheat. I'm sure the long fermentation played an important role. Whatever. The flavor was there in both breads. It was not there when I first tasted the baguette but developed about 3 hours after baking.


This is a remarkable bread.


I like the results from baking it at the higher temperature, especially on the crust crispness. A longer bake at a slightly  lower temperature is worth a try though. This is my new method to fiddle with on the continuing baguette quest for sure.


David

Shiao-Ping's picture
Shiao-Ping

      


       Sourdough Black Tea Bread - using James MacGuire's Pain de Tradition procedure


                                   


                                   the crumb


I always remember that very dense Black Tea Sourdough that I made a month ago (it feels like ages ago).  Back then I received a lot of kind remarks and encouragements but really the sourdough was like a stone.  So, I had on my list to try my hands again at some stage.   With the new technique I learned from making James MacGuire's Pain de Tradition, I thought my time was ripe for a second go at it.  Back then, my dough hydration was a shy 64% with a dough size of 685 g.  This time I jacked up the hydration to 80% (total flour 500 g and total liquid 400 g) for a dough size of 910g.   Not only that, I gave the dough an overnight cold retardation in the fridge.


My formula 


210 g wholemeal starter @ 75% hydration


290 g white bread flour


90 g KAF Sir Lancelot high gluten flour


125 g cool black tea (I used 2 English Breakfast tea bags)


151 g water


18 g honey


16 g Tea Liqueur


10 g salt  


2 g instant dry yeast


 


With only mother and son at home (my husband and daughter are away on the International Young Physicist Tournament in China) I was afraid that I would have a lot left over; but no, my son couldn't have enough of it, and he made me slice up the whole loaf. 


                   


                    more crumb


                                                                                            


                                                                                            and the close-up


Tonight my muse is the music from my late teens/early 20s; my whole house is ringing with the music, I think my roof is protesting.  My son walks out of his bedroom, dancing to the music.  He has a smile on his face as, when the daddy is away, the mummy lets him free-range. 


Oh, let me get back to the bread.


The bread is lovely.  It's too easy - with MacGuire's procedure.  The crumb is favourful and the mouthfeel is mildly chewy - totally unlike the cottony/fairy floss like crumb of yeasted breads.  There is "substance" to the crumb.  The addition of sourdough starter and the retardation overnight really do the trick for me. 


One complaint - I might have over-dosed the bread with the instant dry yeast!  Even though I used the prescribed quantity (ie, 2 g), I think less instant yeast so that the dough doesn't rise up too much might be good. 


Isn't that funny - a month ago I couldn't have enough aeration and holes in my sourdough, now I am begging for less!


Shiao-Ping 


 

ed minturn's picture
ed minturn

What about using a bread machine for doing the dough process for some recipes? I did it for making dinner rolls and they came out very good.  ed    

dmsnyder's picture
dmsnyder

 


Even before the recent crop of beautiful breads made with James McGuire's “Pain de Tradition” formula, I had been planning to bake the “Miche, Point-à-Callière” from Hamelman's “Bread” this weekend. Hamelman attributes this bread to McGuire, whose intention was to replicate the type of bread baked by the first French settlers of what ultimately became Montreal. The name of the bread, “Pointe-à-Callière,” was the name of their first settlement.



Miche, Pointe-à-Callière


The other, more well-known, bread meant to approximate French bread of that era is Pain Poilâne. Hamelman's formula is for a 82% hydration Miche (very large boule) made with high-extraction flour. It is a pain au levain with no added yeast. The principal difference between McGuire's and Poilâne's miches is the higher hydration of McGuire's. Actually, I make this bread with 2 oz less water than Hamelman calls for, which makes it a 76% hydration dough.


I have made this bread with first clear flour, Golden Buffalo Flour (a high-extraction flour from Heartland Mills) and with a mix of bread flour and whole wheat. Personally, I prefer the results with first clear flour over the others.


 


Overall Formula

 

 

High-extraction whole-wheat flour

2 lbs

100.00%

Water

1 lb, 8.2 oz

76.00%

Salt

0.6 oz

1.80%

Total

3 lb, 8.8 oz

177.80%

 

Levain Build

 

 

High-extraction whole-wheat flour

6.4 oz

100.00%

Water

3.8 oz

60.00%

Mature culture (stiff)

1.3 oz (3 T)

20.00%

Total

11.5 oz

 

 

Final Dough

 

 

High-extraction whole-wheat flour

1 lb, 9.6 oz

 

Water

1 lb, 4.4 oz

 

Salt

0.6 oz

 

Levain

10.2 oz (all less 3 T)

Total

3 lb, 8.8 oz

 

 

Procedure

  1. Make the levain about 12 hours before you want to mix the dough. Dissolve the mature culture in the water, then mix in the flour. Cover tightly and ferment at room temperature. (I let the levain ripen at room temperature for about 10 hours overnight. I then refrigerated it for another 6 hours. This was a matter of my convenience. It probably did increase the sourness of the final dough, which happens to be fine with me.)

  2. To make the dough, mix the flour and water in a large bowl or the bowl of a stand mixer, if you have one that can handle this much dough. Cover and let stand for an autolyse of 20-60 minutes. At the end of the autolyse, sprinkle the salt over the dough, add the levain in chunks and mix thoroughly. Hamelman says to mix the dough at second speed for 2 to 2 ½ minutes to get a loose dough with only moderate gluten development. This time would be for a professional spiral mixer, of course. DDT is 76F. (I mixed the dough in a Bosch Universal Plus. It took about 4 ½ minutes to get what I regarded as “moderate gluten development.” I think one could easily use the “stretch and fold in the bowl” technique with this bread and achieve equally good results, if not better.)

  3. Transfer the dough to a lightly oiled, large bowl, cover tightly and allow to ferment for 2 ½ hours. Fold the dough twice at 50 minute intervals. If the gluten development was less than “moderate” after mixing, a third fold may be needed. If so, do the three folds at 40 minute intervals.

  4. After fermentation, transfer the dough to a floured board and lightly pre-shape into a round. Allow the dough to rest for a few minutes, then gently round up the dough and transfer it to a well-floured banneton. Cover with a slightly damp towel or with plasti-crap. (The miche could be proofed on a well-floured linen couche, in principle. I have never attempted to transfer a slack dough loaf of this size from a couche to a peel. I imagine the results would be … amusing.)

  5. While the bread is proofing, pre-heat the oven to 500F and set up your steaming method of choice. (Hamelman calls for heating the oven to 440F.)

  6. After steaming the oven and loading the bread, turn the oven down to 440F. After 15 minutes, remove the steam source and turn down the oven to 420F. Hamelman says the total bake time is “about 60 minutes.” You can leave the miche in the turned off oven with the door ajar for 10 minutes after the bread is done. This will dry out the crust somewhat, but this is a very wet bread, and the crust will soften.

  7. Cool thoroughly on a rack. Hamelman prescribes covering the cooled miche with baker's linen and delaying slicing for at least 12 hours. (I think I actually did forgo slicing it for 12 hours once. It is an excellent idea, but I am weak.)

Miche Crumb

Miche crumb close-up

The flavor of this bread, like Poilâne's Miche, definitely improves over 1 to 3 days. I personally like the flavor best the day after it was baked. Of course, the next day is also pretty terrific, and the next … Hamelman says that the bread gets more sour and the “wheat flavor intensifies” over several days. My experience has been that the sourness does increase. I would describe the change in flavor as “mellowing” rather than intensifying. I think that is the same as what Hamelman describes as “the flavors melding.”

This bread has excellent keeping quality. Kept in a bread bag or bread box, it is very enjoyable for a week. It also freezes well. I usually cut it in quarters to freeze, wrap each quarter in 2 layers of freezer wrap and place them in food-safe plastic freezer bags.

Enjoy!

David

Submitted to YeastSpotting

 

weavershouse's picture
weavershouse

My third Scali

I'm adding this to my blog. It's also in Sylvia's post for Scali bread.

 I'm very happy with this bread. Yesterday I made a double batch and made 7 rolls and one braid. I didn't take a photo of the braid but the rolls are shown below. They were delicious with that stretchy pull apart crumb that I like in Italian breads. To make yesterdays batch I made the starter as given in the KAF recipe very early in the morning, let it sit 7 hours, mixed the dough, let it rise 90 min., deflated it and put it in the fridge overnight. In the morning it was risen about half way, I divided it, let it rest for an hour then shaped, let rise and baked. The flavor was delicious in the rolls and like I said a nice stretchy holey crumb. I didn't taste the braid, it was a gift. I did not make the strips 24" long like the recipe called for. I only made them about 17". The loaf was much higher and I liked it that way.

 

Last night I made up another starter and today made the recipe as written but made batons instead of the braid and used poppy seeds because I had used up all my sesame seeds. It probably can't be called a Scali anymore :o)  I was surprised with the high rise of todays loaves. They were a good 3 1/2"-3 3/4". Todays bread tastes very good but not as delicious as yesterdays and I'm wondering if it's because today I used the dry milk called for instead of using the whole milk I used yesterday or because the dough for the rolls was retarded overnight. Still very good but not quite up to the other. Todays crumb is not as open either.

 

Anyway, thanks again for introducing us to this KAF recipe. It's become a favorite. Wish I had some of that cherry jam! A friend gave me 5 lbs of the huge dark sweet cherries. I couldn't get out to her place to get them right away so she froze them for me. Do you think I could still make cherry jam with them?

 

weavershouse

The rolls shown below were made with the Scali dough


Nomadcruiser53's picture
Nomadcruiser53

Well, I watched Bobby Flay take on The Elegant Farmer in Mukwanago, WI. in an apple pie throwdown. The Elegant Farmer did his with a sugar cookie crust done in a brown paper bag. I just had to try it. Eating it all ourselves would have been selfish so we had another couple over for dessert on the deck. I'm not artistic and don't try. Here's the pie. It was great.





The pie steams in the bag at 375 for and hour. Then cut a circle out of the top of the bag and brown for another 15 mins. I was very happy with the outcome. Dave

Susan's picture
Susan


Sorry, no beer in this one, just black and tan sesame seeds!


The very warm weather has impacted my breadmaking, too.  Starter and dough were taking off way too fast, but using cold water slows things down enough.  I used 50F water yesterday evening to mix this loaf.  I should have used sesame oil rather than olive oil.


15g Starter, 210g water, 1 tsp EVOO, 25g KA WWW, 275g All-Trumps, 6g salt, 2 T mixed sesame seeds


Mix by hand in the evening, rest a few minutes, fold in the bowl a few times.  Leave overnight at 60-70F, fold whatever it needs in the morning, shape, proof and bake.  Simple bread.

PMcCool's picture
PMcCool

Daniel Leader's book, Local Breads, is simultaneously one of the most intriguing and most frustrating bread books.  His breads are rooted in the baking traditions of several European countries, but rendered in ingredients and techniques that are generally accessible to home bakers in the United States.  Many are utterly delicious and lovely to behold.  But ... one has to recognize going in that a number of the formulae are riddled with errors, often in the quantity or proportion of the dough ingredients.


Such is the case with his Classic Auvergne Dark Rye, which begins on page 158 of the book.


My descent from home baker to mad scientist began innocently enough.  When asked "What kind of bread would you like?", my wife responded "How about something with oatmeal?  Or rye?"  Since I was at that moment looking at the Auvergne Dark Rye, it seemed auspicious.  So much for superstition.


The levain is built with 45 grams of stiff levain (50% hydration), 50 grams of water, and 50 grams of fine or medium whole rye flour.  So far, so good.  This was my first week home from a 3-week trip to South Africa and I had refreshed my starter, which I keep at 50% hydration, early in the week.  Having mixed the levain, and put it in a covered container, I retired for the night.


This morning, I mixed the first stage of the dough, which called for all of the levain, plus 350 grams of hot tap water, plus 500 grams of medium to fine whole rye flour.  The rye flour I have on hand is a medium-to-coarse stone-ground flour, so no big change.  (I had mis-read the formula the first time through and thought it called for medium to light rye, which is another thing entirely.)  The resulting dough was a thick paste, nearly, but not quite, as stiff as modeling clay.  In looking at the notes, I read that Leader describes the dough at this stage as a "thick, smooth batter."  


Uh oh.


I did a quick search of TFL, found a few questions about the bread, but no answers.  I searched the Web; same result.  I posted here with questions and received mostly condolences (which were appreciated).


Deciding that I was already past the point of no return, I decided to forge ahead.  So I added water and stirred.  And added more water and stirred.  And added yet more water, until I had a thick, smooth batter.  It only took an additional 325 grams of water.  Keep in mind that my "thick, smooth batter" may have an entirely different consistency than Mr. Leader's "thick, smooth batter".  Chasing a description is not unlike chasing the wind - even if you do catch it, how do you know for sure?


For those of you keeping tally, the dough currently stands at 45 grams of levain, 50+500 grams of flour, and 350+325 grams of water.  That's really, really high hydration!  And it isn't soupy, which is another adjective that Mr. Leader uses to describe the dough!


I let it rest for the prescribed time, then mixed in the salt (20 grams) and bread flour (200 grams).  The dough formed a big ball on the KitchenAid's paddle attachment and allowed itself to be pushed around by the dough hook.  I eventually did a few stretch and folds in the bowl and called it good, then set it aside for its second fermentation.


Mr. Leader recommends that, at the end of the second ferment, the dough be scraped out onto a "lightly floured" counter, where it can be gently shaped into a "loose boule, without overhandling it."  I eye the dough, then flour the countertop heavily.  Not surprisingly, the dough sticks to everything that contacts it; hands, scraper, counter top.  After a few brief tussles, it is in an almost round shape which lasts until I try to move it onto the waiting parchment paper and peel.  Eventually, the less-than-round dough is on the peel, where it is patted into a somewhat misshapen, um, miche.  In the French sense of the word.  I allow it to ferment at the prescribed temperature for the prescribed time.  The surface doesn't appear to have the promised cracks, but then, is it realistic to expect that it could with that much water in it?  Into the preheated 500 dF (!) oven it goes, with steam.  Baking time is estimated at 35-45 minutes, so at 35 minutes the thermometer is inserted and easily reaches 205 dF.  I declare it done.


The surface still isn't fissured, although there may be a network of smaller cracks lurking beneath the flour on the surface.  The color is a deep mahogany.  As it cools, the crust softens and the bread feels slightly spongy.  It will be tomorrow evening, at the earliest, before I cut into this bread.  The thermometer's stem had gummy bits clinging to it when I pulled it out of the loaf, so it will require some time for all that moisture to distribute itself evenly throughout the loaf.  I really don't know what to expect.  It could be so moist as to be almost cake-like.  It could be a gummy mess.  Time will tell.


Here's a picture of the exterior:


Auvergne Dark Rye


I would estimate that the loaf increased 50-75% in height, due to ovenspring, from its unbaked height.  It didn't appear to spread any further while in the oven.  It looks pretty (albeit rough) on the outside.  I'll post again after cutting into it tomorrow.


Paul


Postscript - the crumb:



I have to say that I am very pleasantly surprised by this bread; especially considering the amount of improvising that went into it.  It has a straight-up, hearty rye flavor; no seeds or spices are included.  For me, that's a good thing.  There's no particular sourness as of this first tasting.  The crumb, while close-textured, is not heavy or stiff.  Instead, it is very moist, with a pleasing yielding firmness.  The crust is fairly soft and relatively thin; not so surprising when you consider how much water is in this dough, even given the high baking temperature.  I'm looking forward to some great sandwiches this week.


For anyone who is thinking of giving this a first, or second, try, you may want to note that I took the bread out of the oven at shortly before noon and left it on a cooling rack, covered with a tea towel, until about 9:30 p.m.  Then I wrapped it in plastic film (it's bigger than any of the plastic bags I have on hand) and left it until nearly 7:00 p.m. today before slicing it.  The purists among you may prefer to leave the bread completely unwrapped.  My concern was that the air conditioning might pull moisture out of the bread faster than I wanted.  There was no gumminess, probably thanks to the long cooldown with plenty of time for some of the moisture to evaporate while the rest of the moisture redistributed itself.


The other tip that I would suggest is to do the shaping directly on the parchment paper.  Why wrestle something this sticky into shape, only to have it be distorted during the transfer onto the paper?


Now that I've lived through the experience, I think I could make this again and have it turn out reasonably well.  But probably not in the next few weeks.  Someday.  Maybe.


Paul


 

Nica Linda's picture
Nica Linda

Here are only a few pictures of our earthen oven being made by Felix and Winston.  If anyone is interested in learning more about the Nica method of earthen oven building, my own personal web page will have more photos w/ detailed explanation soon.  www.casalachabola.com.  Until then, here's a small glimpse of how it's done, local-style.


 


IMG_6104.jpg


oven base: small tree trunks, covered with 6 mm plastic then topped with tampped earth and sand encased by four wood planks.  General oven structure: adobe bricks w/ clay-horse manure mix as mortar. Rebar as mini cross beam for doors. Oven floor: adobe floor tiles


 


IMG_6115.jpg


very top of oven closed-in by broken peices of adobe roof tile and clay-horse manure mix.


IMG_6119.jpg


finished product: bread entrance door on right, ash exit door on left.  doors, and decorative elements to come...

hansjoakim's picture
hansjoakim

Wolfgang Süpke is a German baker whose blog, Bäcker Süpke's Welt, I've been trying to keep up with. In the blog, Bäcker Süpke has most generously posted several recipes for some of the mouthwatering loaves his bakery makes. Both Nils and Jeremy have baked gorgeous Süpke-loaves, and Jeremy even did an interview with the German Bäcker.


September last year, Süpke put up the recipe for his Joghurtbrot, and this week I thought I should give it a try. You'll find the original recipe here. I pretty much followed the directions to the letter, apart from swapping the yeasted pre-ferment with a firm levain. It's a 70% rye dough, with 28% flour in a rye sourdough, and 15% in the white levain. Here's the fully proofed dough:


Joghurtbrot


The recipe was spot on hydrationwise, and the dough was nice to work with. Here's the finished loaf after just under 60 mins in the oven:


Joghurtbrot


And here's a shot of the crumb:


Joghurtbrot


I really enjoy the loaf! It's not very heavy for a 70/30 - the crumb is open and soft. There's a notable sour bite in the thick crust that I particularly like about it. The yogurt, at 15% of the overall flour weight, contributes a very subtle flavour note. As the rye and sourdough taste will become more pronounced in a day or two, I bet it'll be more like a standard fare Bauernbrot, but with a bit paler crumb.


My hat off to you, Bäcker Süpke! Thanks for the recipe :)


This week's dessert is another of Bo Friberg's cakes - a chocolate chiffon cake with rum-flavoured buttercream. If you're not too big on either chocolate or rum - or the combination - settle for the strawberry below. If you, like me, love both, then 2+2=5, and this would be up your alley. It's especially good if you let the slice come to room temp. before eating - the soft chiffon and buttercream both have that melt-in-your-mouth quality.


Chocolate chiffon cake

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