The Fresh Loaf

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Bread from my wood-fired brick oven, made 15th/16th March 2012

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ananda's picture
ananda

Bread from my wood-fired brick oven, made 15th/16th March 2012

Bread from my wood-fired brick oven, made 15th/16th March 2012

1.    Caraway Rye with Blackstrap Molasses


I haven't made this in a while, but returned to it when contemplating doing a Pain de Siegle de Thezac, and remembering I had plenty Molasses and Caraway Seeds in stock.

Rye Sour Refreshment:

Day/Date

Time

Sour

Rye Flour

Water

Total

Weds 14.03

07:40

40

150

250

440

Weds 14.03

19:00

440

174

290

904

 

Materials/Stage

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

25

324

Water

41

540

TOTAL

66

864

 

 

 

2. Final Dough

 

 

Rye Sour [from above]

66

864

Marriage’s Organic Strong White Flour

75

1000

Salt

1.8

24

Caraway Seeds

1.8

24

Black Strap Molasses

8

107

Water @ 40°C

26

343

TOTAL

178.6

2362

 

 

 

% Pre-fermented flour

25

-

% Overall hydration

64.8

-

% Wholegrain flour

25

-

FACTOR

13.2

-

 

Method:

    • Build the sourdough as above.
    • Dissolve the molasses into the warm water.   Add the sourdough, seeds and salt, then add the flour.   Attach a dough hook and mix on first speed for 5 minutes, scraping down the bowl as needed.   Leave to rest for 10 minutes.   Mix for 2 minutes on first speed and 3 minutes on second speed, again, scraping down the bowl as needed.   Rest a further 10 minutes.   Mix 3 more minutes on second speed.   DDT 25°C.
    • Bulk ferment 2 hours.
    • Scale, divide and mould as 2 large loaves.   Re-mould dough pieces and place in prepared bannetons.
    • Final proof 2½  hours.
    • Tip out onto a dusted peel and score a diamond pattern on the top of the loaf.   Bake in a wood-fired oven.
    • Cool on wires.

2.    Gilchesters’ Miche

More Gilchesters breads for the market!

Levain Refreshment

Day/Date

Time

Levain

Bread Flour

Water

Total

Weds 14.03

07:40

40

100

60

200

Weds 14.03

12:00

200

200

120

520

Weds 14.03

19:00

520

200

120

840

Weds 14.03

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

750

Water

15

450

TOTAL

40

1200

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1200

Gilchesters’ Organic Farmhouse Flour

75

2250

Salt

1.75

52

Water

58

1740

TOTAL

174.75

5242

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

30

-

 

Method:

    • Combine Farmhouse Flour and water in a mixer until clear.   Autolyse for one hour.
    • Add Levain and mix in speed one with the hook attachment for 8 minutes.   Add the salt and mix on first speed a further 7 minutes.   DDT 26°C.
    • Bulk Proof Times 2½ hours.   S&F at 1 and 2 hours.
    • Scale, divide and mould.   Rest 15 minutes.   Prepare Bannetons.   Re-mould.
    • Final proof 2½ to 3 hours.
    • Score tops and bake in wood-fired oven.
    • Cool on wires.

 

 

 

Wheat Levain Refreshment:

Day/Date

Time

Levain

Bread Flour

Water

Total

Thursday 15th March

12:15

120

200

120

440

Thursday 15th March

18:00

440

200

120

760

Thursday 15th March

22:45

760

1025

615

2400

 

3.    Pain de Campagne

I wanted to use up the last of the T55 Farine de Ble which my brother brought back for me from the Loire at the end of January, and to make something more robust with it.   Two big loaves!

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

450

Water

15

270

TOTAL

40

720

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

720

T55 French Flour

50

900

Marriage’s Organic Strong Wholemeal

20

360

Bacheldre Organic Dark Rye Flour

5

90

Salt

1.67

30

Water

54

972

TOTAL

170.67

3072

 

 

 

% pre-fermented flour

25

-

% overall hydration

69

-

% wholegrain flour [approx 85% extraction]

25

-

FACTOR

18

-

 

Method:

    • Build the leaven according to the schedule above.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours, S&F after each hour.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

4.    White Bread – Gilchesters’ Style
ie. not very white

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

35

1000

Water

21

600

TOTAL

56

1600

 

 

 

2. Final Dough

 

 

Wheat Levain [from 1 above]

56

1600

Gilchesters’ Organic Pizza/Ciabatta Flour

65

1857

Salt

1.75

50

Water

47

1343

TOTAL

169.75

4850

 

 

 

% pre-fermented flour

35

-

% overall  hydration

68

-

% wholegrain flour

-

-

FACTOR

28.57

-

 

Method:

    • Build leaven as described.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

All four varieties have turned out well; the oven is firing well at the moment and the milder weather has really helped proof times too.

Alnwick Farmers’ Market is very late this month.   But I’m ahead of schedule as my freezer is now just about full, and there is a broad selection of bread made; mostly naturally leavened items too.   I’ll be on the hunt for fresh yeast very soon now so I can make Hot Cross Buns for the stall as it will be so close to Easter!

Andy

Comments

SylviaH's picture
SylviaH

What a beautiful batch of wfo baking, Andy!   Great to hear you are having some milder weather to prove your breads and I'm sure it makes for enjoyable firing and baking your loaves.  Looks like your all set for a sellout market : ) The scoring is lovely on your loaves..I especially like the way you scored your mark A, it makes nicely 'rounded loaf'...how do you do that :)  The diamond score is also very attractive looking.  Thank you for sharing.  Your posts are always a welcome site for me.    

We are due for a really big weekend storm here in San Diego, maybe even some hail...St. Paddy's Day!  Fresh yeast sounds wonderful in your Hot Cross Buns..I hope to make some in my WFO.  I made a batch of candied lemon peels, yesterday, for my  HCB and Easter baking..my lemon tree is full of lemons this time of year.  I will have to do another batch, because I keep eating them.

Happy St. Paddy's Day!

Sylvia

ananda's picture
ananda

Hi Sylvia,

However mild and sunny it's been here in the North of England, lemons will never be grown here, I'm pretty certain of that!   So I've had to buy my mixed peel, of course; yours will be much nicer, no doubt.

It's lovely to read all your generous comments, thank you so much.

Best wishes

Andy

varda's picture
varda

Ditto to what Sylvia said, but in particular love the scoring - several of which I haven't seen on your breads before.  I also think your pictures are getting better and better.   -Varda

ananda's picture
ananda

Hi Varda,

I know, my photographs are very inconsistent.   These ones are much better than many, and I am grateful for your comment on this.   Basically, if the weather is good and I can capture my loaves outside as soon after baking as possible, there is more chance of good results.

Alison is much better than I am!

Interestingly, there is no new scoring on these breads, although I may not have posted on all of them before.

Very best wishes

Andy

eliabel's picture
eliabel

Beautiful breads, Andy!

ananda's picture
ananda

Thank you Olga,

Best wishes

Andy

dmsnyder's picture
dmsnyder

I can only echo what has already been said about the lovely, novel scoring. I especially like the diamond pattern.

David

ananda's picture
ananda

Hi David,

I have always believed scoring is an area where you have particular expertise, so I really appreciate your comments.   Yes, I was pleased with how all these breads turned out.   Although, interestingly, I thought the diamonds on the Caraway loaves were the least successful of the 4.   The cuts on the Pain de Campagne were probably of most interest, as they were made as round Miches.   But the dough was soft [and strong], and this method of cutting turns the finished loaf shape into an obvious oval shape which I was really pleased with.

And...I got a big ear on the white batard too; very pleased with that one.

Very best wishes

Andy

FaithHope's picture
FaithHope

Wow, amazing!!  Love the diamonds!!!

ananda's picture
ananda

Thank you very much FaithHope!

Best wishes

Andy

dabrownman's picture
dabrownman

had a big bake with lots of variety Andy.  They all look so well crafted and delicious. Same ole same ole heh?  Nice bake.

ananda's picture
ananda

Hi dabrownman,

Baking these loaves was reasonably relaxed, as I made them over 2 days.   If I'm still making the same loaves by the end of the Summer I will be really happy; that will mean I've found enough people prepared to buy them on a regular basis.

Thank you for your kind words

Best wishes

Andy

dabrownman's picture
dabrownman

same ole I meant same ole great bake as usual.  I have only been around a couple of months and noticed some new breads and more variety this bake - and what seemed like way more bread.  At least they were new to me.  I still wish you could ship to Far, Far, Away though. Hope your sales go well this weekend.

ananda's picture
ananda

Hi dabrownman,

I take "same ole" as a compliment, as I aim to have the breads I regularly post on as the mainstay of my offer, with just a few other breads offered along the way.   I'm glad that you have noticed this and I am very grateful for all your positive comments.

The Market is actually a week on Friday as it turns out March is a 5 week month and the market is on the last Friday in the month.   So I can still make a bit more bread before then!

Best wishes to you

Andy

isand66's picture
isand66

I agree with everyone else!  What fantastic scoring and amazing looking breads.

Great job as always.

Ian

ananda's picture
ananda

Hi Ian,

I really appreciate your comments, thank you very much

Best wishes

Andy

breadsong's picture
breadsong

Hello Andy,
That oven of yours is doing such a great job baking those lovely loaves.
Didn't they all bloom so well, showing off your lovely scoring?
:^) breadsong

ananda's picture
ananda

Hi Breadsong,

Thank you for your comments, as always, so kind and generous.

Very best wishes

Andy