Let's blame CNN..
I'm going to blame CNN.. two weeks ago I was measuring out flours and had CNN on in the background watching the gift that keeps on giving and found myself like a deer in headlights asking "what did he just tweet?" yet a again.. and soon realized I lost track of which flour step I was on.. did I add the buckwheat? Crap.. so I decided to put that flour mix aside and began again. This weekend I decided to use the mystery mix and worked backwards from my final dough weight.. (sorry, don't know how to fix the orientation of the picture below - anyone know why the system does this?)..
I added about 80g levain to 400g mixed flours, 320g water, 25g yogurt and the 40g toasted seeds. For the flours I had a mix of 237g, so I worked to a total weigh of 400g which meant I topped it up with 163 of all purpose flour (didn't have bread flour). The other 237g is likely 25g of buckwheat, 80g of dark rye, 80g of whole wheat and the rest was probably all purpose - but not sure. For the seeds I toasted 20g of sunflower seeds, 10g of dark/light flax and 10g of chia seeds. Salt was 8g and water came in at 320g. But I also added 20g of Liberte 2.5% plane yogurt as I wanted to understand what the yogurt danni3113 keeps adding to her breads does to the crumb.
I baked 20 minutes lid on at 475 (preheat at 500) and 12 minutes lid off (could have done it in 10 but got distracted - apparently a developing theme when I bake bread!)..
Well, I was going to give this away to Danni, but only on the condition of a crumb shot. She decided to tell me to cut it in half and share - Lord knows bread is my kryptonite! And I didn't have to be told twice! I'm sorry, I shouldn't have.. oh well!
What a great bread! The aroma is nutty and earthy. The flavor is nutty and the whole wheat and buckwheat really shine. But the crumb was the star. Just cutting into the bread I could tell that it was different than what I'm use to feeling - soft, fluffy, moist but not wet and giving. I often find that my knife sticks to the crumb (or feels tight to the crumb) as I cut, but this seemed effortless in an odd way as I cut through the loaf. I don't know how or why the yogurt has such an impact but I think I'm going to start adding it to all my breads going forward. I'll have to experiment with it a bit more to make sure this wasn't the result of the flour mixture.
My first slice was simple and unadulterated. My second and third were toasted with salted butter, and eaten in rapid order. I'm mustering all my will power to not go and have a fourth! I often find toasting sourdough bread takes the flavors to another level of great!
Bake happy.. bread1965!
You have the perfect crumb that I strive for. I am definitely bookmarking this one especially since you used chia seeds which is one seed that I have been shying away from. Super well done!
on how long you autolysed, fermented and proofed and if any of this was done in the fridge. Enquiring minds want to know. ;-)
Opps.. starter fed Friday night and again on saturday morning with 100% hydration and AP flour. I autolysed for about three hours and added the levain after it had doubled saturday - just after noon. The bulk fermentation took a lot longer than I was expecting and i gave more/less half hour stretch/folds for off/on until about 9pm.. it just wouldn't get to a double for a long time.. not sure if it actually did in the end.. probably just.. but was on it's way. I pre-shaped, shaped and had it in the fridge and basket by about 10pm or so..
When I took a look at it this morning the finger dent test told me it was probably ready. But I decided to leave it until about 1:30pm to bake. I suspect I might have gotten about 15/16 hours in the fridge all in.. I was wanting to leave the bake until tonight, but I didn't think the dough could handle it and didn't want to chance it. My starter seemed a bit weak this weekend. I'll have to give it a few extra feedings over the next week or two in an attempt to make it stronger..
:) Thank you - bake happy!
That helps a lot. So if I understand right, you keep folding right through the bulk fermentation? I think Chad Robertson does the same. He doesn’t expect his dough to double but to increase by about 30% if I remember right.
I usually do 3 or 4 series at the beginning and then leave it alone to double, similar to Ken Forkish. I might have to try doing more folds and see if it improves my crumb.
I can’t wait to try your loaf! Thank you for saving some for me. :-)
This bread was delicious!!!! We had some tonight with some rillettes and some saucisson as well as Chateau de Bourgogne cheese and it was amazing! Super tender and springy crumb and a lovely crust. I am running out of adjectives to describe this. Simply scrumptious!
That's the best way.. salted butter if you have some too! But if you must, I guess the bougogne cheese will just have to do!! :)
The cheese will have to do or maybe the rillettes. ;-)
Some of my most amazing breads have been " by guess and by golly " types ! 1965 are lucky you remembered what most of it contained....but who knows if you can replicate :). Danni...I take issue with you mentioning rillettes and chateau de bourgogne ! That is SO unfair. When we were in France in 2014 for 4 weeks we were stuffed on these items. And here you are getting them in Thunder Bay. You are so lucky . Are you eating rabbit or pork rillettes ? I love them all ! c
We picked up those items at the St Lawrence Market although we do have a cheese store in Thunder Bay that carries Chateau de Bourgogne.
The rillettes are pork.
We had both kinds in France. We have family in Niagara on the Lake. I will have to see what I can find when we next visit. Our son is a butcher /charcuterer and he can make rillettes. Will have to see if he will be moved to do so at his new shop ! Have a wonderful visit ! c
I just learned how to fix the image rotation issue on the server. I'll try to get that in place in the next day or two.
I thought it was something I was doing wrong.. ! Thanks floyd!
No, it is something Apple started doing a few iPhones back. Rather than saving landscape images sideways, the phone save the images portrait with metadata on the photo telling applications they need to rotate them 90 degrees. As I said, I just learned this and how to make the website read that metadata and rotate the images accordingly. I'll get that fix in soon.
thanks Floyd.
.
linking into the long protein chains in the dough. Even curdled makes a softer crumb (milk & something with acid, happens when combining liquids.) Gotta try with lactose free yoghurt in the future.
Welcome to the "Winging it" club!
... and not CNN can be the only explanation I can find for the small amounts of starter or dough mix that disappears between the time I weigh out and mix separate ingredients compared to the final starter or dough weight. Am I unique in finding that the whole is sometimes less that the sum of the parts?
that’s why I make more Levain than I need. And I have given up on adding my ingredients and dividing them by 3 to get the weight of my loaves. It never works out to the same weight in practice.