The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A little less rapid...

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KazaKhan's picture
KazaKhan

A little less rapid...

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns. I wasn't sure at first if it was going to work out today trying a sponge and bulk ferment. So no bread improver and less yeast than usual. I started mixing the sponge at 12:30 and the first loaf was into the oven at 4:00. Now that I'm using two cast iron trays on the bottom of the oven to which I add a tray of ice between them, I'm getting a very nice bloom. Despite the ugliness of the buns they were quite nice. I couldn't post a picture of the loafs crumb, I've used up my monthly quota at flickr :-(

Flax PlaitNice Bloom Choc-Chip Hot Cross BunsBaguette & Pieces Flax Seed Crumb

Comments

Suiseiseki's picture
Suiseiseki

Your posts always make me hungry! You could always post your other pictures as "scrap" at www.deviantart.com. I don't think they have a space, size, or bandwidth limit. The site is fairly stable, and a free account is more than enough for the purpose of hosting photos.

I also have a question: when you formed your doughs using the proofed sponge, did you add more yeast? If so, how much (%)?

Edit: Actually, since your photos are hi-res, they can go in the photography section as deviations and they'd show up in the dA galleries!

KazaKhan's picture
KazaKhan

As the nice comments continue so will the photos, thank you ;-)
I'll loook into deviantart. Extra yeast was used for the easter buns to make up for the extra sugar. Next time I'll use less water for the sponge so I'll have a little more for picking up the ingredients when mixing the dough with the sponge.


Sponge

  • 70% -- Bakers Flour

  • 52% -- Water

  • 0.75% -- Yeast

  • 1% -- Sugar

  • 2% -- Gluten


Standard Dough

  • 30% -- Bakers Flour

  • 5% -- Water

  • 2% -- Salt

  • 1% -- Olive Oil

  • 1% -- Light Dry Malt


Flax Seed Dough

  • 5% -- Bakers Flour

  • 10% -- Rye

  • 10% -- Wholemeal

  • 5% -- Wholemeal Selenium Premix

  • 1% -- Olive Oil

  • 1% -- Light Dry Malt

  • 2% -- Salt

  • 1% -- Lecithin

  • 15% -- Water


Easter Bun Dough

  • 30% -- Bakers Flour

  • 2% -- Salt

  • 1% -- Yeast

  • 5% -- Sugar

  • 2% -- Olive Oil

  • 1% -- Lecithin

  • 14% -- Choc-Chips

  • 2% -- Light Dry Malt

  • 5% -- Water


All percentages relate to the total of the sponge and one of the doughs.
Suiseiseki's picture
Suiseiseki

I've been trying to develop a recipe for sandwich bread that's very high in fibre. Looked around recipes that involved a poolish and found that in most of them, yeast is added in both the sponge and the dough; however I couldn't find any info or explanation on why that's the case. Extra yeast for extra sugar - now that clears everything up, thank you very much! I'm going to post the recipe I've come up with so far in my blog.