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dabrownman's picture
dabrownman

These aren’t your normal whole grain bagels - not that whole grain ones are at all normal much less made with SD and YW.  What we did was take the 25% of the sifted out portion of home milled grains and used that to feed the SD starter where the liquid for it was yeast water.

 

We love using the sifted out bran and endosperm portion to feed the levain.  This gets all the hard bits in the wet for the longest period of time to soften them especially if you retard the levain after the 2nd and 3rd feeding for 24 hours each time like we did.

 

When mixed back into white dough flour at a 25% portion this turns the dough into a 100% whole grain one and makes the bagels very tasty indeed.   In this case the whole grains were rye, wheat, farro, kamut and spelt.   So we got a nice mix grains which also makes for great flavor.

 

The YW has a tendency to mute the sour flavor somewhat, so the retarding of the levain twice and the dough for 20 hours was an attempt to get the sour back.   It was somewhat successful but the YW also makes the crumb moist and soft too.

 

The initial hydration was 58% but we kept adding more water to the mix just to get it to the point where we could knead it for 20 minutes .  If we were making bread with this flour mix, we would be at 85% -90% hydration using fresh milled flour.  So the 63% hydration of this dough is misleading.  In reality it was the hardest bagel dough to knead of all time and we have baked plenty of bagels over the years to know.  It felt like 50% hydration

 

We shaped the bagels two ways; the over the knuckle and roll to seal and the poke a hole in the center of the ball and enlarge methods.  We also boiled the 3 batches of 3 bagels each for different times, 30 seconds, 60 seconds and 90 seconds to see if there was a difference.  The (9) bagels weighed in at 108 each and we made a dough ball for the float test with the left over.

 

We also had several toppings, white sesame, black sesame, W&B sesame, white poppy, black poppy, white and black poppy and then made 3 all in that included the sesame and poppy varieties as well as oregano, basil, caraway and kosher salt.

 

Normally the mini oven would put some nice large blisters in the bagels using (2) of Sylvia’s steaming cups but this time they were very small ones instead - probably due to the 100% whole grains and lower relative hydration than our usual 58% hydration of the 30% whole grain bagels.  Einstein was right - its all relative and probably why he is famous for cake like non NY Style bagels today.

 

The dough ball floated to the top of water glass in a split second so the cold proof worked well indeed.  The boiling liquid was a dark tea color of barley malt syrup and a teaspoon of baking soda.  The bagels were briefly put flat side down on the towel to remove excess liquid from that side before being overturned into the seeds. They were then placed flat side down onto parchment that lined the vented top cover of the mini’s broiler pan.

 

The steaming cups were added and the assembly was placed into the mini at 500 F with a ¼ C splash of water into the bottom of the oven as the door was closed.  After 2 minutes, the temperature was turned down to 475 F for an additional 6 minutes of steam.  After 8 minutes of steam the cups were removed and the temperature turned down to 425 F, convection this time. After 8 more minutes, 16 total, that bagels were done and they were removed to the cooling rack.

 

Tzitzel grilled cheese sandwich with all the normal fixings on bagel shaping day.

These bagels browned up nicely and no difference could be detected between those that took a longer bath than others.  Small holes but they were very crispy with glass like crust  - just what we want.  The crumb was more open than we expected and it was also very soft, moist and chewy too – another plus.

 

How did those truffles get in there?

These are such awful nice bagels you forget they are 100% whole grain and healthy too.   They are our new favorite bagel and by far and away everything we are looking for in that elusive NY bagel.

 

We had them toasted with a schmear of CC and the dough ball was buttered and red raspberry jammed – delicious.  Can’t wait for Saturday’s smoked salmon dressing the top of these fine bagels – a topping we got for last Saturday and our 26th anniversary – but forgot it when I realized there wasn’t a decent bagel in the house.

Who took a bite out of that smoked salmon and cream cheese bagel?  Thank goodness the bacon, brie, butter, minneola marmalade and egg half is still untouched!  Had to wait for Saturday brunch to taste these bagels properly:-)

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter

16

0

0

16

2.85%

AP

 

 

50

50

8.90%

 25% Sifted Rye Spelt & Wheat Bran

80

50

0

130

23.13%

Total

96

50

50

196

34.88%

 

 

 

 

 

 

Rye & WW Levain

 

%

 

 

 

Flour

138

24.56%

 

 

 

Water

138

24.56%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

33.27%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

424

75.44%

 

 

 

Dough Flour

424

75.44%

 

 

 

 

 

 

 

 

 

Salt

10

1.78%

 

 

 

Water

220

39.15%

 

 

 

Dough Hydration

51.89%

 

 

 

 

 

 

 

 

 

 

Total Flour

562

100.00%

 

 

 

Water

358

63.70%

 

 

 

T. Dough Hydration

63.70%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

63.12%

 

 

 

 

Total Weight

980

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

15

2.67%

 

 

 

Red Malt

5

0.89%

 

 

 

White Malt

5

0.89%

 

 

 

Barley Malt Syrup                            25  

Total

50

8.90%

 

 

 

Dror50's picture
Dror50

Last Wednesday me and my wife have decide that Thursday is going to be Pizza Night!

Both of us simply loooove pizza. For me it's my favorite food, the one I can just can't get enough of (if it is good). the perfect combination of dough,tomatoes  and cheese. This time the pizza night enjoyment was doubled as the dough came out prefect (on my opinion). And the pleasure of eating was spiced up by the fulfillment from the success of a good bake!

 

Here are some pictures flowed by the recipe  

 

Formula: 

2 Cups BF

2 1/2 Cups AP

2 TSP Salt

1 TSP Instant Yeast

1/4 Cup Olive Oil

1 3/4 Cups Water (Ice Cold)

1 TBS Sugar

 

Technique:

1.Mix all the ingredients in a stand mixer for 2 minutes, or until a uniform mess is formed.

2.Knead the dough for 10 minutes to a medium-high speed.

3.Proof the dough in the refrigerator for at least 8 hours of up to three days.

4.About 1 hours before the bake take the dough out of the refrigerator, divide to 4-5 balls and let them rest of a floured work surface. 

5.While the dough is resting preheated your oven to 260 C with your favorite baking stone.  

6.Shape one ball at a time to a pizza, to it up and transfer to the baking stone using a peel dusted with flour and cornmeal.

7.Bake for about 9 minutes, and eat straight form the oven! 

Franko's picture
Franko

Continuing along using sprouted spelt flour as a key ingredient for the last few bakes, this time I decided to up the grain percentage by adding a soaker of cracked spelt to the mix. I'd forgotten I'd even had the stuff until I re-discovered it rummaging around in my storage bin of various grains for something else. The soaker adds more texture and tooth to this loaf over previous spelt loaves I've made, and is a step in the right direction for increasing the overall flavour as well. The mix is a pretty basic levain type with the exception of an extended (3-4 hour) autolyse. The long autolyse is just an experiment on my part to see what, if any benefits can be had from it. In terms of the crumb appearance it doesn't seem to have much impact, but the texture or mouth-feel is softer and creamier than similar type doughs made in the past using a much shorter autolyse period. Spelt tends to have a drying effect on the crumb, even at a relatively low ratio such as this loaf has, and my intention was to see if an extended period of water absorption for both the AP and sprouted spelt flours would mitigate the effect to some degree. Too early to say right now, but I'll monitor the eating quality over the next few days and see how it fares. As far as flavour, the bread has a medium tang to it, surprising given the nearly 16 hours the levain fermented for, but the overall the flavour is reminiscent of Hamelman's Pain au levain, with lots of toasty, wheaty notes to it, supported by the rich flavour of the crunchy crust. There really aren't any changes I'd make to this formula for the next bake, it's just a good everyday loaf of bread to use for sandwiches, and for toasting. Having recently received a gift of lovely homemade preserves from a good friend, this particular bake couldn't have been more timely.

Sourdough with Cracked Spelt%Kilos/Grams
Ingredients  
   
Leaven  
Organic AP Flour100.00%99
Mature Starter -Rye-100%20.00%20
Water68.50%68
Total weight188.50%187
Ripen for 15-18 hours @ 72F/22C   
   
Cracked Spelt Soaker  
Cracked Spelt100.00%55
Water-boiling150.00%82
Total weight250.00%137
soak overnight  
   
Final Dough -enter desired dough weight in yellow cell 1000
Organic AP Flour60.0%249
Sprouted Spelt Flour – Organic40.0%166
Leaven45.0%187
Cracked Spelt Soaker33.0%137
Sea Salt2.8%12
Water60.1%249
Total weight240.9%1000
DDT-76-78F  
Autolyse the flours using all the water for 3-4 hours pre final mix.  
Bulk ferment for -2-2.5hours @76-78 with 3 stretch and folds.  
   
Overall Formula Kilos/Grams
Total Flour100.00%579
Organic AP Flour60.14%348
Medium/Dark Rye Flour1.71%10
Sprouted Spelt Flour – Organic28.68%166
Cracked Spelt9.47%55
Sea Salt2.01%12
Water70.73%409
Total weight/yield172.74%1000
Total Pre-fermented Flour18.83%109
Estimated Hydration64%368

Procedure:

  • Mix ingredients for the levain and ripen for 15-18 hours. Note: Whatever type of starter you have on hand can be used. The small percentage indicated in the formula will have little effect on the final flavour.

  • 3 to 5 hours prior to the final mix, autolyse both the flours of the final mix and keep covered at 70-75F-21/23C

  • Mix all the final ingredients except the salt until uniform, then add the salt and continue mixing on 1st speed, or by hand, until the dough is smooth. Mix on 2nd or 3rd depending on mixer speed until the dough has come together and clears the sides of the mixing bowl, or by hand, slap and fold the dough on the work surface for 5-6 minutes, or until a window pane can be achieved.

  • Bulk ferment at 75F/23.8C for 2-2.5 hrs with stretch and folds every 30 minutes for the first 90 minutes.

  • When the dough has fermented enough that it's gassy and has some spring to it, take it out of bulk ferment and round it gently, leaving it for 15 minutes to relax, covered with a bowl or sheet of plastic, cloth.

  • Shape the dough as desired, being careful not to de-gas it, at the same time drawing the dough taut.

  • Final proof at 75-78F/23.8-25.5C for 90 minutes with 65-75% humidity if possible. Proof to 10% less than double the original volume.

  • Preheat the oven and baking stone to 485F/252C forty five minutes prior to baking and have steam system ready.

  • When final proof is complete, slash as desired and load in the oven.

  • Bake for 10 minutes, remove steam system and vent oven. Continue baking for 8 minutes, then rotate the loaf/loaves for even colouring. Remove parchment paper if using. Check colour, lower oven temp to 460F/237C and continue baking in 8 minute intervals till the crust shows good colour and the internal temperature is 206-210F/96-98C.

  • Cool on a rack for 60 minutes, wrap in cloth, and let sit for 5-6 hours before slicing. 

The week before last my wife and I wandered up to one of our neighbourhood blackberry patches and picked almost a full bucket in 45 minutes, the brambles just teeming with beautiful, succulent, and free fruit for anyone who doesn't mind a scratch or two. While I was picking away I gave some thought to how I might use them, a tart perhaps? Hmm..., then I thought of the perfectly ripe and juicy nectarines we'd bought at the market earlier in the day and a visualization started to form in my head on how to combine the two fruits in a way to showcase their very different but complimentary flavours. This is what I came up with.

From the bottom up the cake is composed of a layer of almond sponge cake (Joconde), Bavarian cream flavoured with a nectarine puree and slices of whole nectarine. Next is a disc of almond Daquoise (thick, baked meringue with almond meal) topped with whole blackberries and then filled with a white chocolate mousse flavoured with Pisa , an Italian liquor that has similarities to Amaretto but not as sweet. The deco for the cake is made from almond nougatine, in essence an almond brittle that can be poured and shaped in a variety of ways. For the top deco, triangles were cut from a disk of nougatine, then laid pointy end towards the cake center and supported at the back by glazed blackberries. In a bit of a rush to finish it and get it over to my son and daughter in-law's, while my 11 month old Grandson wasn't snoozing, I regret not finishing it properly with one or more glazed blackberries in the center. Oh well...next time.

Below is a smaller version of the same cake that my daughter and I shared after her visit and dinner together later that same week. Rebecca loved the crunchy nougatine, and we both enjoyed the light texture of the cream fillings with the pure and natural flavour of the fruit and berries at their peak.

Cheers all, and happy baking,

Franko  

MaximusTG's picture
MaximusTG

Expanding on the bread I baked last week, the seeded sourdough loaf, I increased the total hydration to about 73-75%.

This time only sunflower seeds inside the bread, and topped with sesame. Baked at a slightly higher temperature. Could have done with a bit more final proofing, cause the bread had quite some oven spring. 

dabrownman's picture
dabrownman

master baker at work even if you have seen it before.  The picture is a take on David Snyder's Pugliesi Caprioccio (sp?)and the video is Chad Robertson not baking with a DO :-)

http://www.youtube.com/watch?v=r5kKeKSfyOE

Happy baking

dabrownman's picture
dabrownman

We haven’t made English Muffins for a while and wanted to up the whole grains and use YW for the leaven.   We used the 25% sifted out portion of our whole grain milling to feed the YW levain so this has the effect of being 4 times that amount being whole grain for calculations.  Thee grains milled were rye, whole wheat, spelt, farro and Kamut.

 

We did a 2 stage levain build that took 12 hours and then added it to the dough four and milk at 9 PM the night before - less the salt, sugar, baking soda and vinegar.  We mixed it with a spoon and left it on the counter overnight until 6 AM the next morning.

 

The rest of the ingredients were added the next morning and distributed thoroughly with 4 minutes of kneading.  We added the vingar to activate the baking soda since there was no SD acid to do so.  We rolled the dough out to a little less than ½” and cut out the muffins with a plastic glass.

 

The EM’s were places on parchment sprinkled with semolina, semolina was sprinkled on top of the EM’s and then they were covered with Plastic and allowed to proof for 45 minutes.

 

An electric fry pan was heated to 340 F and the EM’s were grilled on both sides for 5 minutes each side until brown and then they were moved to a cooling rack.  These came out well puffed up, with decent holes but no sour taste.  A perfect recipe match  for those who want a healthy, non sour, English muffin.  We liked them right out of the pan with butter and jam or toasted.

Oregon Red Raspberry Jam seemed to work OK.  Yummy!

Breakfast EM Sandwiches - toasted EM's with medium caramelized minneola marmalade, Apple wood smoked and maple cured bacon, a mushroom omelet with habanero jack cheese inside and Co-jack on the outside.  Surrounded with sliced peach, strawberries, red raspberries and sweet cantaloupe.

Formula

 

Build 1

Build 2

Total

%

Yeast Water

100

0

100

23.20%

AP

50

0

50

11.60%

 25% Sifted Rye and Wheat Bran

50

25

75

17.40%

Total

200

25

225

17.40%

 

 

 

 

 

YW Levain

 

%

 

 

Flour

125

29.00%

 

 

Water

100

23.20%

 

 

Hydration

80.00%

 

 

 

 

 

 

 

 

Levain % of Total

28.37%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

White Whole Wheat

72

16.71%

 

 

AP

234

54.29%

 

 

Dough Flour

306

71.00%

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

Milk

254

58.93%

 

 

Dough Hydration

83.01%

 

 

 

 

 

 

 

 

Total Flour

431

100.00%

 

 

Milk 254, Water

354

82.13%

 

 

T. Dough Hydration

82.13%

 

 

 

% Whole Grain Flour

69.61%

 

 

 

 

 

 

 

 

Total Weight

793

 

 

 

 

 

 

 

 

1 T of sugar, 1 tsp each baking soda and vinegar

 

 

& 8 g of salt added  the next morning

 

 

 

Before the kneading, rolling and cutting

 

 

 

golgi70's picture
golgi70

So at first I intended to use some local rye to make a Ryeguette.  A few years back in San Fran I believe at the main La Boulangerie I had a light rye baguette with pistachios that I just loved.  I've been meaning to create a rye baguette since and its been a long time coming.  Well I ran out of Central Millings Baker's Craft which I was going to blend 70/30 with the local rye.  I had to go buy more flour (I usually buy from my work at good prices/bakers perk)  I noticed King Arthur's whole white hard wheat and had to go with that.  I changed the whole plan and went with 50% central milling bakers craft, 30% local whole ground rye, and 20% KAF Whole Hard White Wheat.  I hydrated each flour individually as has been the way I find my hydration these days.  So White was hydrated at 69% Wheat at 75% (wasn't sure how this flour acted sure could be 80%), and the Rye at 80%.  Overall i landed at 73.3% hydration.  12 hour bulk ferment in the fridge.  Take out for 30 minutes, stretch and fold, rest 1 hour.  Divided at 350 g and got 6 lovely baguettes.  

My stone measures 20x15 and I really prefer a longer baguette but then I'm loading them sideways which is such a bad thing for maintaining shape.  they like to curl a bit.  I'll have to get over it and make smaller shorter baguettes and load the long way.  None the less only a cosmetic issue.  The bread has a wonderful smell.  A crunchy crust which I'm betting will become chewy.  I also bet these will actually be quite edible for more than just 4 hours and maybe a full day.  

The formula 

For 6 baguettes @ 350g each. 

Levain 

100 g ripe white starter (I like to use it right after a build so essentially this is a second build)  @ 100%

105g  Malted Bread Flour

45 g   Whole stone ground rye

150 g h20

---------------------------------------

4 hours

 

Dough:

450g Malted Bread Flour

283.5g KAF Whole Hard White Wheat Flour

316.5 g Whole Stone Ground Rye

734 g    H20

26 g     Himilayan Sea Salt (the pink stuff)

5 g       Instant Yeast (can be left out if desired and the final proof time may be a bit longer)

--------------------------------------------

1)  "autolyse" flour water and levain for 30 minutes

2)  Add yeast and combine

3)  Add salt and continue mixing on low medium for 7 minutes. 

4)  turn up to medium and devlop dough completely 

5)  Place in greased container and retard overnight (12 hours)

6)  Pull from retarder let rest 30 minutes and then do a good stretch and fold.  Relax 1 hour.

7)  Divde and preshape let rest for 20-30 minutes (this dough was strong so I could have rested longer)

8)  Shape and place on floured couche seams up.  Proof 1 hour in warm room.

9)  Bake at 500 with steam for 10 minutes and vented for 20 more.  

cool and enjoy

 

All in all I might adjust hydration upwards to find the sweet spot.  Fantastic taste. 

happy baking all

josh

Skibum's picture
Skibum

I made a couple of adjustments with this bake.  For the batard, I reduced the proofing time to 35 minutes and voila, the lame worked like it was supposed to and for the first time I have the grigne I have been trying for.

I reduced proofing time on the boule to 50 minutes and once again got a clean score with the lame.  The boule contains 10% whole wheat, 15% organic rye which were autolysed in an equal weight of water overnight, oil and honey.  I baked the boule in a hot DO as I wanted to try and get it right today after a poor effort yesterday.

I had an adventure mixing this batch!  somewhere along the line I read of autolysing the flour in equal weight of water and adding the balance of the flour after auto, in the mixing stage.  So I tried this, then forgot to add the additional flour to BOTH batches of dough and was wondering how I was going to get these soupy masses together.  Then I found my notes and DOH, after 40 minutes of futile mixing added the additional flour and everything came together well.  So for both loaves, 4 S&F's with 10 minutes rest as per PR, followed by a 21/2 hour bulk ferment on the counter with S&F's at 30, 60 and 90 minutes, one hour to develop on the counter, then into the fridge for an 18 hour retard. I rested the dough on the counter for an hour ,started the oven early, then pre-shaped, rested for 10, shaped and proofed.

My shaping has improved a great deal after watching Richard Bertinet's video an making bread from his book "Dough."  I found the entire video useful and in particular the detail he goes into on shaping:

http://www.youtube.com/watch?v=sOjSp5_YiF0

I'm not brave enough to try the slap and fold yet i'm afraid!  This video is a must watch if you haven't seen it.

And now the crumb:

Plenty of bread for my upcoming road trip!

Happy baking TFLers!  Brian

bsandusky's picture
bsandusky

 

So, I decided to go for it and try the 30hr+ process to Rubaud's 3-stage levain loaf. I followed the recipe(s) from Shiao-Ping and David Snyder (via MC's interview with the master).

I will say that I am entirely satisfied with this bread. It's dreamy. The crust is nice and crisp. The crumb is airy, soft, has a creamy aftertaste, and nice whole grain notes to it. The process, however, is a bit excessive and not entirely sustainable on a regular basis.

I started my first build at 6am on Saturday, went for ~10 hours, started the second at 4pm, then the third at midnight. Was up again at 7am Sunday to prep and autolyse the flour and had the levain integrated by 8am for bulk fermentation. I did 5 rounds of s&f in the bowl every 30 mins, then did two rounds of s&f (letter style) every 45 minutes, ending with a 45 minute rest before pre-shaping.

Since the dough has such a high hydration level (~80%), I did not knead it at all. Only s&f's in the bowl or on the table and I was very pleased at the end with the texture of the dough. It was so soft and light, bubbly even.

Afterwards, I pre-shaped into boules, did a bench rest for 15 mins, then final shaping. Finally, both boules went into 450F oven on a stone with steam (via towel method) for 40 minutes.

I would absolutely make this again, but probably follow David's second attempt with one stage levain. That way, levain build is night before and bake.

All said and done, I started at 6am Saturday, and these loaves came out of the oven at 1:25p Sunday. But, that is certainly not a complaint. The process was exhausting but stimulating at the same time. I feel like this bake has stepped up my game. Can't wait for the next.

dmsnyder's picture
dmsnyder

I have wanted to make a potato pizza ever since I first saw a picture of one in Daniel Leader's Local Breads. I'm good at delaying gratification. So, several years later, here I am with balls of the best pizza dough I have ever made and no plans for dinner. I made potato pizza. It did not disappoint.

Since reading Leader's recipe, I also acquired Maggie Glezer's Artisan Breads, which also has a recipe for potato pizza. The pizza dough recipes are different, but the potato topping ingredients are essentially identical. 

Ingredients for one quarter sheet pan (9x13") of Potato Pizza

  • 400 g of fully fermented pizza dough (I used this one: Pizza Bliss)
  • 750 g Yukon Gold potatoes, peeled and sliced very thinly
  • 120 g Onion, sliced very thinly.
  • 1 T finely chopped fresh rosemary.
  • Coarse sea salt to taste
  • 2-3 T Olive oil

Procedure

  1. Pre-heat oven to 450 dF
  2. Lightly oil a 9x13" rimmed baking pan.
  3. Put the dough in the pan, and, with oiled hands, stretch it to fill the pan. If it becomes too elastic to stretch, let it relax for 10 minutes, then continue stretching. Let this proof while you prepare the topping.
  4. Prepare the potatoes, onions and rosemary. In a large bowl, toss them together along with salt to taste (my taste is for very little).
  5. Brush the dough with more olive oil and spread the potato/onion/rosemary mix evenly edge-to-edge.
  6. Bake for 30 minutes or until the potatoes are very tender when pierced with a knife and nicely browned.
  7. Eat hot out of the oven or cooled to room temperature.

This pizza could be served as an antipasto, as a meal with a nice salad or as a side dish with almost any meat, poultry or fish dish.

Enjoy!

David

Submitted to YeastSpotting

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