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Loved this one that Danni had posted  http://www.thefreshloaf.com/node/56209/european-peasant-loaf-take-2

So this was the third loaf that I made this week.  I scaled Danni's formula down as I only wanted to make one loaf.

Monday: refreshed starter and then built 100% levain and left to ripen.  8 pm built the final levain for dough using all bran I had sifted out plus some flour to give me enough flour and left at room temperature overnight

Tuesday: 12:20 pm mixed together flours and water and left to autolyse for 1 hour

40 g breadflour + 40 g spelt freshly milled + 40 g freshly milled rye + 40 g wholewheat freshly milled (not willing to try a second kamut loaf until I had seen the result of my first try) + 3 g gluten + 222 water + 12.6 g ground flax seed.

13:30 pm mix final dough

6 g salt + 8 g yoghurt + 219 g 100% levain.  Was thinking wow this is a lot of levain, but that is what I wrote down, must be correct!  Slap and folds, stretch and folds until all ingredients incorporated then left to rest. At 30 minute intervals did 3 sets of S & f then left to bulk ferment.

Wow, this dough is really moving - no way will I get a long BF.  At 4 pm preshape (dough had doubled!!) and at 4:35 final shape. At 5:15 I placed the dough in the refrigerator as I needed oven for dinner.  

At 6:15 pm placed dough in preheated DO and baked at 450 deg F for 15 minutes lid on, 15 minutes lid off. 

I went back and looked at the notes I had made when I copied Danni"s formula and found that whilst I had divided all her ingredients by 3, I had forgotten to do this for the levain so I had a huge proportion of levain - little wonder it took off like a rocket ship!!

I think I may have bulk fermented a bit too long but the result is ok, it just spread a bit. Danni - what do you think?   If I had had the correct proportion of levain, the dough may have been a bit firmer? 

It is sliced and frozen, will see how it is later in the week.

Leslie

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Well I have never used Kamut and managed to find a 400 g packet at a local organic store - it was very pricey!

I milled the kamut and very quickly found it was different to rye spelt or wholewheat and it jammed my mill very quickly.  Panic!! hubby managed to free it up and after I removed the berry causing the issue, I carefully carried on, only to do it again.  This time I could fix it, but proceed very carefully and slowly feeding it through.   I made 2 x 350 gram boules so it is not a big bake.  I have learnt a few things for the next bake.

The recipe has a very  small amount of prefermented flour and a long slow fermentation.  I had refreshed my stiff starter during the morning and mid afternoon built a 100% hydration version.  

8 pm mixed together all ingredients and leave overnight to ferment.  Dough was soft but firm and I had the feeling maybe I should have added more water, but as I have heard kamut ferments quickly, I thought just do as recipe says this time.

Next morning there are tiny bubbles in dough but very little increase in volume so as I had microwave warmed up for the Swiss farmhouse yeast water build, I put the container in there.  By midday it had risen perhaps 50% so I preshaped and left a full hour. 

1:15 pm I did final shape and placed two boules in bowls back in microwave.  I did finger poke and thought yep, there is more volume, not huge but.. ok time to bake. Baked in DO 250 deg F for 15 mins lid on, 15 minutes lid off.  One of these I scored, the other I left to open on seam line.

Well, not much oven spring, they feel heavy and they are not as big as a SD boule the same weight.  Maybe more water would have helped and perhaps I needed a bigger % prefermented flour, and more patience.

Will cut one of these tomorrow.  I am very curious to see how the crumb is and how the flavour is.

Leslie

Abe posted this bread, it looked great, and because hubby is Swiss I just had to have a go.  I used my existing Raspberry yeast water instead of building a new raisin yest water as in the recipe.

Monday afternoon, I removed the yeast water from its hibernation in the fridge, strained off the old fruit and replenished it with a a few raspberries still lingering on the plants, a bit of orange peel, a few raisins and some more water.  I sat the jar in a bowl of warm water and watched it.  Aha.. its fizzing, now I can proceed.  I scaled the recipe Abe gave me, it has 2 stage build of a YW preferrment

Build 1

Bread flour 64 g + 41 g raspberry YW. Mixed at 10 pm and left on bench overnight.

Build 2

Add to Build 1, 81 g bread flour + 38 g freshly milled wholewheat flour + 75 g water.  I mixed all together at 8:30 am and warmed up microwave to about 82 deg F and placed bowl there.  Recipe said 12 - 14 hours, but it was more than doubled and beautifully domed by 1:30 pm.  (Maybe I should have left it at room temp but I thought if I am lucky I can bake today)  

Final Dough mixed at 1:30 pm

All of build 2 = 194 g bread flour + 6 g gluten flour + 6.9 g salt + 153 g water.  I mixed this all together by hand, a few slap and folds, a few stretch and folds until well incorporated.  Then I flattened dough out and spread over 57 g raisins and 84 g chopped pecan nuts (I do not like walnuts which is what recipe called for) then folded dough and slowly incorporated them into the dough.  Left it to sit for just over half an hour then did another 2 stretch and folds and left to ferment. 

4:15 pm I thought, ok time to preshape.  So formed a reasonably tight batard and left it to rest for 45 minutes, before patting out gently into a rectangle and reforming the batard.  Preheated the oven to 450 deg F and DO

6:30 pm all was looking good so unmould dough, slashed and placed in DO and into preheated oven at 450 deg F for 15 minutes lid on, 15 minutes lid off.

Left to cool for several hours before slicing and freezing.  But of course we had to sample it and OMG - it is absolutely scrumptious - will DEFINITELY make this again, and again!! 

thanks Abe - it is very yum indeed.

Leslie

Yep...I am still  learning to bake this formula trying different stiff or wet starters and also have been a bit more

scientific in measuring the amount of rise....so on this one I really 'focused' and only let it go to 30% with that domed look as well as bubbles and activity....and then straight in to the fridge for 12 hours at 5 - 3 C....

I love to get a 'balanced' looking loaf at the moment with good oven rise, crumb, crust and ears....(but boy would I love a 'big' ear!!!

I also tried the 'water trick' to see whether I get that 'darker look' with blisters... AND I also tried to shape tighter in final shaping to avoid 'sagging' of loaf....

The mantra is...and applies to everything in life really...

Don't think about the person you want to be think about the person you actually are...

You have to be honest where you're at to work through your barriers to be limitless....

Matt Kahn

It started with an Einkorn Poolish.  What was I thinking?   Should drink my morning coffee first before doing this.  Desperate to try out my new crown cane banneton, threw the last of my Einkorn flour onto the scale, 138 grams.  Matched that with equal weights of water. Whoops! A tad too much, no biggie, Einkorn loves to soak up water if given the time and gee whiz, only 10 extra grams.  Then found a 7 g package of instant yeast, tore open and tapped in a gram or two saving the rest for later.  Stir, cover and forget for the rest of the morning while I enjoy my coffee and get into my day.   

As I poked and prodded my Einkorn Poolish over the course of the morning, it reminded me just how sticky Einkorn dough can be.  I hope it works out.  I slipped a small hot freshly peeled boiled potato into the bowl, along the side, warm things up a bit around 10 am.   Rising nicely and doubling which it doesn't have to do but looks like an afternoon bake.  Around noon, grated the potatoes and stirred it into the poolish.  What a mess to clean the spoon!

Around 2 pm I did my maths.  Let's see....  at least 750g dough.  A two-three water to flour recipe would be 300g H2O to 450g flour.... subtract the poolish and get my water and flour weights for 66.6% hydration.  Add the potatoe and it should be in the 500g range for figuring 2% salt.  (Used 8g table salt.)   I decided on AP flour, no bread flour in cupboard.  Hey, did discover I had two kinds of spelt flour from the same manufacturer, one sifted "white" and the other whole flour.  The carb. and fiber contents are very different.  

Two o'clock mixed up the dough with rest yeast and after half an hour rest, used wet hands to knead shaggy dough into smooth dough. Still sticking and wondering if the dividing and shaping will be just as sticky.  After another half hour of sitting, turned out onto a lightly AP floured bench and no problem dividing with a bench scraper as long as the cut edges got a little flour on them in the process.  Six balls at  approx 120g each and one seventh ball with 145g.  That's how it came out from original instructions of 100g each with one at 150g.  20 min rest under a damp towel.  Rolling out large ball into a disk, draping well floured banneton, reshaping other balls and spacing around middle.  Cutting hump into a 6 point star and pressing points onto each ball to secure.  Dusted a little bit around the edges with raw sesame seeds.  Let proof under damp towel on rack.  Oven 220° C with steam pan baked on heavy pre-heated pizza pan.  Fine soft crumb with a crusty yummy loaf.  

Reflecting back on flattening and draping the heavier dough ball,  it could have been a smaller disk with less dough spread out at the bottom of the banneton.  Seeds would have to be rolled into outside surface before draping.   You can see I almost covered the bottom.  There is so little room at the bottom of this banneton.  Not sure if I like the looks of the cane lines as compared to a smooth cloth lined form at the Wild Yeast Blog

http://www.wildyeastblog.com/shape-crown-couronne/?style=print

A fond adieu to Portugal with this light semolina loaf, pao Alentejo, from Nelson Carvalheiro's recipe. It starts off with two different starters, one made with bread flour and one with rye. Left them overnight to bubble and mixed the bread the next morning. I got busy in the garden, so it overproofed a bit. I gently knocked it down and shaped the loaf according to Berndt's method and let it rise in a bowl lined with well-floured cheesecloth. It all worked well except that I could not get the required ridge when it baked. I probably did not flour the end of the roll enough before putting it down to rise. It is one of the nicest tasting breads I have ever baked. I will make it again and keep on trying to get the right ride along the loaf.

An old friend, Field Blend #2.  But with a new twist.  I recently returned to Mr. Hamelman's all AP 125% hydration levain (from my all rye version of it) and had a hankering to combine this with Mr. Forkish's FB#2 formula.  A Hamelkish or Forkelman Frankenstein.

Aside from using the all AP levain, I dropped the overall hydration down from 78% to a more Hamelman-like top-of-range of about 73%.  All other percentages and flour mixes were adhered to, including the pre-fermented flour percentage.  Due to the addition of the levain at "autolyse" time, I shortened the bulk rise by that same half hour as the autolyse.  Then my standard bulk retard and ...  

A very recent change to my pre-shaping and final shaping is a work-in-progress.  Trying to be ever more gentle, I'm still working on getting a consistent shaping.  Not complaining, you understand, just explaining a thing or two.

375g x 4 baguettes / long batards

And why do I call these long batards as well?  I'm so glad you asked.  Last year I was made aware of a page from Msr. Calvel's book which portrays differing bread shapes, weights, sizes and scores.  And so I changed my tune and adapted to both.

And as long as open crumb was mentioned, here are slices of the two breads I've made using this softer, gentler approach to shaping.

The two on the left are from a deli rye and the two on the right are from this FrankenBread (FB#2).  Both are at 73% hydration.

alan

She's got a gray face now but she is still pretty spry for her age!

It's that time of year again for grilled burgers which demand some tasty buns like these!

Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.

Download the BreadStorm File Here.

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.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and 400 grams of the 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 30 minutes or longer.   Next add the salt, starter (cut into about 7-8 pieces), sweet potatoes, olive oil and balance of the water, and mix on low for 5 minutes.  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.  (If you have a proofer you can set it to 78 degrees and follow above steps but you should be finished in 1 hour to 1.5 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 hours.  Remove the dough and shape into rolls (for burgers I usually weight the dough to 145-155 grams).   Place the shaped rolls on a cookie sheet sprayed with cooking spray or use some parchment paper 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 450 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 above the pan.  I pour 1 cup of boiling water in the pan right after I place the rolls in the oven.

Let them bake for around 20 minutes until they are nice and brown.

Take the bread out of the oven when done and let it cool on a bakers rack before eating.