The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Batard with 'toadies' . . .

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Skibum's picture
Skibum

Batard with 'toadies' . . .

Today's SD batard included about 2% toasted wheat germ as 'toadies.'  These add a really nice and subtle, nutty flavour enhancer and you can definitely taste the toadies in the finish. 

I baked this at 75% hydration, autolysing the flour and water over night, mixed and developed the dough as per my previous post.  I baked this in the new Lodge combo cooker for 8 minutes covered @ 500F and surprisingly 12 minutes 450F convection.  Next bake I will go 10 minutes covered and then judge.  A pretty satisfying small loaf.

I received Ken Forkish's book WFSY from out library system today and have been waiting all summer for it. A most interesting read and a very interesting take on life and baking!  I will be baking 2 or or 3 of his recipes shortly and may actually have to drive into the big city for some Caputo 00 for the pizza dough . . .

My most interesting take is his target of 78F for the autolyse and his opinion that the temperature of your autolyse has a big impact on the bread flavour.  Okay, this one is a totally unique take on an eye opener! I can't wait to try his techniques.

I have a batch of SD cinnamon buns going from this interesting site provided here by another poster, can't find the link or I would shout out:

http://sourdoughsurprises.blogspot.ca/2013/07/sourdough-cinnamon-rolls.html

Happy baking!  Brian

Comments

dabrownman's picture
dabrownman

looks great on the inside and outside.  Has to taste great.  A fine sandwich bread too - something I appreciate.

Well done Ski ! 

Skibum's picture
Skibum

. . . are a fine addition to the flavour profile and will be including them in future bakes!

annie the chef's picture
annie the chef

Beautiful loaf! The crust is thin and the crumb looks nice too.

I like to leave the autolyse overnight, too. It is safer as overnight room temperature is cooler.  In summer, I guess it has go to the fridge.

Thank you for sharing.

Annie

Skibum's picture
Skibum

The dough sure is easier to work at higher hydration's with the long autolyse.  This bread was at 75% and worked quite easily.  Brian

Wingnut's picture
Wingnut

That is a cracking good loaf you have there Bum.

Cheers,

Wingnut

Skibum's picture
Skibum

My baking has come along nicely.  Hopefully someday I will be able to loaves a beautiful as you consistently do.

Regards, Brian

Lavanyashah's picture
Lavanyashah

At what point in the bulk fermentation did you add the toadies?  Thanks, Lavanya

Skibum's picture
Skibum

I added the toadies with the salt during the mix.  So mix the levain with the autolysed flour and let rest 20 minutes with the salt and toadies sprinkled on top.  Mix, knead ans so on.

Regards, Brian

trailrunner's picture
trailrunner

I love that site !!  Lots of fantastic ideas. All that I have tried have worked very well...especially the pasta . You must try it. I usually read a bunch of the links and then pick the one that is most doable and has the best pictures :) 

If the LL combo cooker you might want to try what I do with my cast iron covered pots. I have been using them to bake my breads for a couple years. I preheat the pots to 500...remove the pot from oven and load the loaves using parchment paper slings...then I put back in oven and immediately lower temp to 460...leave for 15 min covered and then bake for 15 min. uncovered..this is for a 500g boule...5 -7 min longer for a 750 g boule. I think the 500 at your initial bake is too hot...try lowering and see how you like...I bake til 210-212 internal temp. 

Your baking is progressing SO well. caroline

Skibum's picture
Skibum

I will try your suggestion of lowering the temperature next bake.  At 500, the last boule was pretty dark after 20 minutes covered.

I really am enjoying the Sourdough surprises site and just finished baking some SD cinnamon buns -- yum!!!

I too was using a parchment sling to lower the dough into the deeper DO.  Now with the Lodge combo cooker, I can tip the loaf right off of the peel and onto the lid.  I really am loving the results from cooking in hot cast.  I got Ken Forkish's FWSY yesterday and see that is what he recommends for home baking.  I got the book from our library system and find it so interesting I will be ordering it for my collection.

Sourdough pasta, really???  Okay I guess I will have to try that one!

Happy baking, Brian

isand66's picture
isand66

Nice looking loaf.  Great crust and crumb.

Regards

Ian

Skibum's picture
Skibum

always inspire me!  Brian

PMcCool's picture
PMcCool

Nice work!

Paul

Skibum's picture
Skibum

your kind encouragement.  Brian

trailrunner's picture
trailrunner

Use 1/4 cup of discard...can be freshly fed or not. Add it to your usual 3 egg pasta recipe and enough of the "00" flour to make your stiff dough. It is AMAZING. Great flavor and very tender...no SD flavor, as such, but has wonderful keeping qualities in the fridge after cutting and also will freeze beautifully. My husband is the pasta maker so I can get you the exact weights that he uses. I have posted pics. 

I love my cast iron pots. I have one very old covered  4 qt DO that was my MIL's and my old 7.5 qt Le Creuset. Both work the same. I looked at the combo but it has those long handles which take up room and I really can't justify another pot !  Post your next endeavors...looking forward. c

Skibum's picture
Skibum

. . . I am most honored by your praise.  Thak you for your kind words!

This was my first batard bake in my new Lodge cast iron combo cooker, which immediately goes down as $$ well spent in my books!  My hope is to replicate this result next bake.  This was also very tasty sandwich bread for a sunny summer lunch on the patio.

I have spent the day reading Ken Forkish's FWSY a really fascinating book.  Now, I autolysed the flour and water for this bake with cold water and in the fridge overnight.  Ken likes to auto for 30 minutes with 95F water.  It would be interesting to do the same bake using Ken's technique and see how that affects the flavour profile.  I will indeed get around to this but I have my starter converting to the Forkish method and his double fed sweet levain bread and walnut levain bread are next in line.

Living in a mountain town I get some different visitors.  I awoke this morning to see this fine fellow bedded down on my back lawn.

Meet 'Spike' who was apparently perturbed by my rudely snapping his photo.  He did lye back down when I retreated back into the house.  When I moved here permanently 4 years ago he had only a single point of an antler on the right side of his head, hence the name Spike.  He is a regular visitor who browses my blue star juniper shrubs in winter has been bedding down regularly. He actually just passed back through my yard again as I was writing this.  Ahhh, summer in the Rockies . . .

Happy baking!  Brian

Stuart Borken's picture
Stuart Borken

Nice blisters, nice ears, nice color, nice crumb and perfect shape.  This is a prize winner.

Mebake's picture
Mebake

I agree, this is a very elegant loaf. Nice job!

-Khalid