The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Farmers Market Week 2

  • Pin It
golgi70's picture
golgi70

Farmers Market Week 2

So I've stuck with it into week two (lets see about week 10).  To prep for this market I have to be prepared as i work M-F and that means after work Friday is the likely time I'll be bulk fermenting/shaping/retarding.  Followed by waking up early to bake the loaves and get down to the market in time.   

This week I chose to use one of my trade items from last week.  Local dried figs. I write up a recipe and it continues to be manipulated right until I finally make the dough.  Then I put together a rough guideline and let the dough lead.  I'll post recipe and tommorrow after all is said and done some pictures and I'll update the recipe with some notes. 

 

Figgy Sour                           

108 grams HP
36 g Rye
144 g H20
32 g Mature White Starter 
--------------------------------
ferment 8 hours

Dough
48   g Dried Figs (chopped roughly)
80 g Hot water
------------------------------------
Soak figs warm water when you make the levain.

------------------------------------
96 g  Kamut
552 g HP
91  g   Yogurt  (scale when you make the levain and let come to room temp)
215 g H20
1/2 tsp fennel seed (soak in final dough water while figs are soaking)
16 g Sea Salt
----------------------------------
DDT 76deg

When levain is ready
1) Drain Figs and add liquid to final dough liquid.  Mix in the yogurt
2) Add Flours and mix until shaggy dough is formed (autolyse 1 hour) 
3) Add levain and blend in, Add salt and continue mixing
4) Mix on low speed for a few minutes until dough begins to develop. (I have a 4 speed mixer and use speed 2) Once slighly developed
Add  figs and mix in slowly.
When pulled away from bowl turn up to speed 3 for 30 seconds to mix and mash some of the figs just a bit.
5) Bulk ferment 3-4 hours with 4 s+f at 30 minutes intervals. (4 hours with 4 s + f)
6) Divide and shape into bannetons. Proof 1-2 hours at room temp and retard.
7) Bake with steam at 460 for 15 vent for 25

Updates tommorrow when all is said and done.  Currently shaped and waiting to be retarded. 

 

Comments

golgi70's picture
golgi70

So before I post pics and the such (almost done with the bake) I'll add some notes.  

I baked the loaves at a preheated 500 and dropped to 475 after 5 minutes.  First set came out nicely.  Second I got a little stuck and they didn't like it (pefect for cutting and tasting) Third much better.  Fourth the best so far and probably will remain so.  

My biggest struggles are loading on some a small stone and with less room to really give the peel a good quick push and pull the need for flour (Got a nice brush to clean the bottoms after the bake)  Steam from towels is just excellent.  I also use a cast iron for ice upon loading to add to the towels which offer prolonged steam.  In addition to ice I've been adding a1/4 cup of cold water which is really helping.  I'm gonna buy some lava rocks this week for next week and see if thats even better.  Steam doesn't seem to be my problem.  

I opted out of a fifth stretch and fold which I do believe would have helped along with maybe 1/2 hour less room temp proofing before the retard.  80% of the loaves have a decent profile. (the stickers are shorter).  

As expected with a roughly 65% hydration dough the crumb is a bit smaller and more even but with the figs this is quite nice.  Should make a nice toasting or sandwich bread.  I could increase hydration a bit but I don't think I want a classci open crumb.  The figs add a real nice sweetness to the dough and the hits of fennel are quite nice.  I may soak the figs with the fennel in a tea filter next time and discard the seeds yet spread the flavor through the dough water and into the figs.  The Kamut adds a nice bit of nuttiness to a mostly white dough.  Week 1 was maybe a 70/100 this week I'll go 78/100. 

 

golgi70's picture
golgi70

golgi70's picture
golgi70

golgi70's picture
golgi70

golgi70's picture
golgi70

golgi70's picture
golgi70

golgi70's picture
golgi70

golgi70's picture
golgi70

Bounty to come.  Off to the market

 

Happy Baking

Josh

golgi70's picture
golgi70

We have locally raised pig "kielbasa", locally made bok choy kim chi, some ground cover succulents, rainier cherries, and a big head of cabbage.  Once again I gave a few away and this time saved 1 for me.  So traded 6 loaves. Oh and more figs to eat this time.  Until next week.  

carblicious's picture
carblicious

Glad that you made it for the 2nd week of the farmer's market and sharing your bread.  Can't wait to see what you do for week 3.

golgi70's picture
golgi70

Thanks. still thinking what to make