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Sprouted spelt flour and coconut flour walnut paste pineapple beer sourdough loaves

this I must share.. turned out to be lovely. 

250g sprouted spelt grains (still wet but drained) (25% fresh milled flour)

50g toasted walnuts 

80g coconut oil (cold pressed Nui)

blend all above

140g bob's red mill desiccated coconut (blend till fine) can't get coconut flour here

250gram starter 100% hydration made with Taiwan's pineapple beer (took 7 hours to mature) mixed at 2pm

500g Canadian strong bread flour

250g Gold unbleached AP flour

500g Taiwan pineapple beer

100g water ( hold back)

12g sea salt 

i mixed everything and knead lightly for 3mins

autolysed for 45mins

add salt and water as desired from the 100g hold back ( getting a soft sticky dough) knead lightly to build the gluten of the dough rest 40mins

SF .. rest 40mins.. and SF total 3 times (no more messy sticky dough)

retard in the fridge.. (this was about 1am in the night)

came back from work today at 4pm

brought out from fridge rest half an hour.. (went for shower)

dusted tea cloth with rice flour on baking tray

divided to three, shape.. (was thinking of adding dried fruits!! lol erased that off my mind)

left it to rest half an hour on the table..  very hot day 35C

put back into fridge. pre heat oven to 250C with steam 

after 45mins checked dough (poke, poke).. waited further 15 mins.

transferred to parchment paper n score (pretty wet dough yet still holding shape)

baked 15 mins at 220C further 20 mins 200C 

so cotton like soft!! nutty and fragrant of the coconut. house smells wonderful. i wonder what made it so soft?? hmm..

this is a spontaneous bake. went supermarket yesterday saw the pineapple beer, bought a few others too, apple cider beer and German dark beer.

cheers :) really happy with this bread. do try!!

HAPPY MOTHER"S DAY to all mom 

evon 

    I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.

I decided to try a double starter which I've done in the past.  My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.

I converted my AP starter after refreshing it into 2 distinct starters at close to 100% hydration.  The first starter consisted of durum flour and French style KAF flour and the second was hand ground (with my coffee grinder that is) Einkorn ancient wheat mixed with my AP seed starter.

For the main ingredients I added some additional Einkorn flour, French, Durum, potato flour, rye chops and Toasted Wheat  Germ for some added nuttiness.

The dough was quite sticky after mixing but came together quite nicely.

The final result was a surprisingly sour dough but in a good way with a nice nutty whole grain flavor.  I did not sift the Einkorn flour but used the entire ground flour which you can really taste in the final bread.

You will notice a big hunk of one of the breads in the final photo has gone missing.  I would say the alligator ate it, or one of my apprentices, but alas it was my wife who upon returning from shopping thought it was a good idea to lop off a nice chunk before I had a chance to photograph it.  At least she seemed to like it, or it could have been because it was the first thing she had eaten all day.  I guess I will never know.....

Levain Directions

(Note: the formula below lists the levains as 2 steps but they are 2 different levains not one.)

Mix all the levain ingredients together for #1  and #2 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.

 Main Dough Procedure

Mix the flours, rye chops, wheat germ and water (hold back about 50 grams for now)  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, starters and olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 4 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.

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 2 loaves free form and placed them onto my bakers linen and covered them up.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 500 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.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

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.

After 1 minute 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 205 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.

Spelt is in now... sprouted some spelt grains and baked with maple roasted bacon.. i forgot to add celery!!! hmmm.. next round.

cooling off in the oven..

took this picture the next morning before i go to work. catching the morning sunlight for a good picture.

beautiful rise for the batard. i got another piece of pizza stone to place it on the top tray of the oven as suggested from Khalid. dough might be over proofed slightly. cos i was on the phone with a friend who was holding me up with never ending conversation!!! i have to cut him off after almost more that half an hour chat to get back to my dough to bake.

this crumb shot is from the batard which i baked in the first round.

second round i baked the boules... which i think is really over proofed. did not get such open crumb.

a closer look at the open crumb.. and yes i did not put in enough of bacon bits!! forgot to buy more ( getting old, memory is sluggish)

this crumb shot from the second round of baking the boules. crumb not as open. ah.. bacon bits at sight!!

i roasted the bacon with maple syrup and couple spoons of olive oil. the oil is added to the dough.

some celery chunks will be brilliant... :(

 let's get to the formula!! headache.. lol (not really good at this, i will put in as much details as i can)

my guidelines

1kg flour

75% hydration

12gram of salt

200gram of starter

what i did...

after watching the video of Mark's potato rolls (thanks to Khalid for the link) i did the same with pumpkin. boiled the pumpkin till soft.. used the reserved liquid from the boil for the dough. i have 250gram of boiled pumpkin. mixed in with the 300g sprouted spelt flour (wet), 300g strong bread flour 400g AP, spelt starter and 500gram of the liquid. autolysed for 30- 45 mins. add in salt with 50g same liquid. rest for 45mins add in 1 cup bacon bits (how much!! the amount i have in hand at that moment)1 cup sprouted spelt grains and 50g of the same reserved water..( and 1 cup celery chunks if i remembered) rest 45mins.. SF. retard in fridge till next day.. 12-18 hours

shape and proofed for 1-2 hours

baked with steam in a preheated 450F oven for 30- 45mins

for this formula i did 2 small boules n 2 medium batards 

hope i explained it clear enough!!!  lol..

evon

p/s it tasted great.. crusty crust n soft chewy smokey crumb..

The weeks literally feel a blur ... I have lost track of when I last posted and although I frequently visit the site and marvel at people's bread I struggle to find time to post comments and answer questions.

We are still probably a month from opening the doors to the public as an eating space but this has not deterred the push to produce bread in the big blue oven ... that's right, the oven is now blue thanks to a fancy tiled make-over.

The test baking produces many, many test loaves ... more than our sister restaurant requires so we have started a 'pop-up bakery' ... we have an honour box system where people can buy the test loaves, chat with the baker and see the oven in operation.

It makes me smile to see my bread going to good homes ... I get an even bigger smile when I am visited by people I know ... Shiao-Ping came along and bought a loaf!!!

Along with the pop-up bakery we also hosted a breakfast for a group of Brisbane food bloggers ... this pushed my comfort level as I had to speak about the oven and the bread I produce ... public speaking is not my forte!

Here are some links to a few of the bloggers: 

http://www.melissaloh.com/2013/05/02/a-sneak-peek-into-chester-street-kitchen/

http://missfoodie.com.au/chester-street-kitchen-opening-soon/

I have also had other visitors of note to the bakery ... Ian from the ars pistorica project came up from Tasmania with some amazing new peels he had helped facilitate and spent some time with me in the bakery. It was great to talk with a fellow bread nut about bread, bakers and bakeries. I think we both learnt a lot ... I know my shaping and workflow has improved immensely and he pushed me to bake baguettes ... his favourite bread!

Ian's favourite baguette formula uses a combination of firm starter and instant yeast. After a three hour bulk the dough is divided and shaped for the final proof ... the tricky part (other than shaping) is getting the risen bread to perfectly match the woodfired oven's falling temperature ... getting enough steam in the chamber for the thin crackly crust is the bakers last challenge ... These baguettes are dedicated to ars pistorica!

So another week has drawn to a close ... my tired hands are looking forward to the addition of a mixer to the bakery next week ... All the breads so far have been hand mixed and the addition of a mixer will free up a large portion of my time during the day. The pop-up bakery will continue up until when our restaurant opens as I push, push and push myself everyday to make the best bread I possibly can!

cheers,
Phil

Here is the pizza I made for my friend's birthday! The crust is pretty much just a modified basic sourdough from BBA, with semolina. I topped it with homemade pesto, fresh mozzarella, cherry tomatoes and red onions. It turned out pretty delicious! :)

can't help myself but be part of the Tang Zhong groove..

yum... this was my pre dinner. toasted, drizzled with coconut oil and molasses top with Fourre aux noix and apple port jelly.

baked a batch of Guiness banana chocolate muffins with purple carrot, blue berry and walnuts. a farewell munch after class for a couple who are returning to Italy.

recipe:

• 1 (11.2-ounce) bottle Guinness stout
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 cup wholewheat cake flour
• 11/2 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 2 mashed banana
• 1 cup grated carrot
• 1 cup chopped walnuts

mixed all the dry ingredients, flour, cocoa powder, baking soda and salt.

whisk eggs with milk, guiness, yogurt, sugar, vanilla extract n banana.

pour the wet into the dry ingredients, add grated carrot and walnuts. fold lightly. don't over mixed

divide the batter among the muffin wells.

bake in pre heated oven 350F for 15 to 20 mins. 

enjoy..

evon

After reading blogs of Dabrownman, Ian & Khalid in last few months, I was waiting to get my hands on whole spelt flour. Some time back, I found Bob's Red Mill's whole spelt flour in a supermarket and jumped to buy it. As it is not cheap, I wanted to make sure that every bread made from it was worth the price. So the flour had been lying in my freezer for quite some time now. Finally in the last week, I managed to make 3 breads from the whole spelt flour.

First one I tried was Hamelman's Honey Spelt Bread, with Pate Fermentee. It has 75% whole spelt flour. The changes I made from original formula were using agave nectar instead of honey and making pate fermentee with RYW instead of instant yeast. I don't really bother about results while making Hamelman's breads as there is hardly any chance of bad outcome. This one also remained true to form. A perfect bread to intoduce my household to whole spelt. Light, airy & tasty, the bread gave all the flavour of wholegrain flour, without the denseness. Here are the crust & crumb. The crumb shot is grainy, but it still shows the character of the bread.

Now that I knew we all liked spelt, the next step was to make it part of my children's daily bread. So once again I turned to Hamelman and the bread much loved by my kids - Pain De Mei. Changes I made to the PDM - Used 60% whole spelt flour & 40% bread flour, made tangzhong with 8% flour (used bread flour) and used levain made from my SD & RYW instead of instant yeast. Hydration had also to be increased from 60% to 68% to get the right dough consistency. My son ate half of this bread without anything on it. So another winner on hand. 

Bread out of oven :

I was too impatient to wait, so cut the first slice within 20 minutes while still warm :

This is thelast slice after 4 days. I hid it to see how long it stays soft. Still pretty soft, with an added slight (pleasant) tang from sourdough.

After 2 very nice results from spelt, I was contemplating the next one yesterday, when I read Floyd's post about Ken Forkish's FWSY winning the James Beard Award. My choice was obvious - Harvest bread with poolish. This one uses minimum whole spelt (10%), but it still comes through. I changed whole wheat flour to whole spelt flour and used Apple Yeast Water levain instead of poolish  & skipped instant yeast in final dough. I also toasted the wheat germ (5%) and oat bran (2.5%) , thanks to dabrownman's toadies. It came out of my claypot DO with a great oven spring and have just cut one slice to taste and for crumb shot.

The crumb

A bite of this bread is a testimony to the well deserved award!

A video short of my bread just as it comes out of the oven.

A better crumb on this batch of Baguettes.....

Cheers,

Wingnut

PS...  Makes a nice toastie with Pulled Pork, Dijon and aged Cheddar.

I made pita bread using the recipe here on TFL.  It was way cool watching the pitas puff up in the oven.

hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop. proud to present the couples who are baked together and steam with hot larva rocks .. now i can bake two at time or three

look at the beautiful crust.. color achieved is different as well. cracking and popping as it cools on the rack. just lovely to hear as if they are singing :)

oh yes.. introducing the purple carrots, golden flax-seeds and sesame seeds in a spelt sourdough rolled in with a few cranberries!! lol

closer look at the crumb..

that's it for this round. a new trick to me of course but excellent way of getting mega steam as DA said.

happy baking to all,

evon.

formula.. yeild 2 large loaves or 3 medium loaves

soaker

84gram toasted flax-seeds soak in 160gram water.

add on

150gram toasted sesame seeds

 200gram grated carrots (any color)

starter

200gram at 100% hydration (spelt or white)

flour

500gram white spelt flour

150gram whole spelt flour

50gram kamut flour

50gram barley flour

250gram AP

780gram of water

12gram salt

retard in the fridge after mix, autolysed, 3 rounds of SF 

next day bring out shape, proof 1.5 to 2 hours depends on room temperature. 

bake in a preheated oven 450 F for 30mins (medium loaves) or 45 mins (large loaves) with larva rocks steam for the first 15 mins. (steam is created by pouring a cup of hot water on the pre heated larva rocks. place them in a baking tray at the bottom of the oven)