The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Happy 1st November...

not.a.crumb.left's picture
not.a.crumb.left

Happy 1st November...

and baked another Semolina durum loaf, WW loaf with white...based on 1:4:5 ratio and it works so well.....

I think I try next time a version with Khorasan and Durum....what an autumn colour feast that will be!

Although inoculation was 20% I pushed the bulk at a temp of 74F to 6 hours and shaping was tricky.....no pre-shape and straight into the basket for 15 min ambient proofing and then into fridge overnight...

Great colour and flavour...

I also decided to bake similar formula with the semolina durum and WW but added Chia seeds...I followed Danni's advice and roasted them and then just added them to the mix for AL...I didn't add any additional water for the seeds either and dough felt quite stiff considering it was a 1:4:5....

Trying a Rubaud with 4kg of dough was a 'wrestle' and ended up with slap and folds...arms and hand aching!!

Will be fun to bake tomorrow...

Happy 1st November....Kat

Comments

Filomatic's picture
Filomatic

Perfect!  Really nice crumb.

not.a.crumb.left's picture
not.a.crumb.left

that 'perfect' loaf......thank you and a never ending journey! 

DesigningWoman's picture
DesigningWoman

Leslie, you are amazing, as are the breads you produce.

I've been meaning to post this link for some time: it's from the international school of baking. And you might want tone advance to about 4:40 to see how he does SLAFs on about 6 kilos of dough. The subtitles are very bad, but I think you'll get it just by watching. His dough is about 1:4.1:5. (In case I've posted the wrong link, you want Tutoriel no. 2 'pétrissage manuel'). 

Have fun!

Carole

leslieruf's picture
leslieruf

I can’t take any credit for this bake - it is Kat’s and I agree it is amazing!

Leslie

not.a.crumb.left's picture
not.a.crumb.left

of the world and thank you Leslie! Yesterday was a glum rainy day and today cold but sunny....so probably will go for a walk with today's loaves with Barney later....bread by Barney.......?❤️.Kat

leslieruf's picture
leslieruf

so hope your bake goes well. 4 kg!!! no wonder you were tired, I think the most I have done was just over 2 kg!  

We have had a week of very mixed weather (typical spring!) but today was gloriously sunny although fairly breezy.  Bake happy Kat!

Leslie

not.a.crumb.left's picture
not.a.crumb.left

but I get names muddled all the time especially using my son's name when I tell the dog off and muddling my sister's names...the list goes on....??

The oven is pre-heating and about to bake the 5 loaves and shall see how the scoring will go today...

Merci Carole and I shall look at that link more closely and the tutorials look interesting and can also brush up my French!!! 

DesigningWoman's picture
DesigningWoman

We were three sisters, and my mother used to do it all the time! Sorry, Kat and thank you Leslie. 

I'm too chicken to try the 1:4:5 this weekend, but may attempt a 1:3:4 with dry ciao seeds added to the flour and some additional water...

Can't wait to see the results of your mega bake!

A tout à l'heure.

Carole 

not.a.crumb.left's picture
not.a.crumb.left

and my new project is to try the two slash scoring for batards...

Did you see that Vanessa Kimbell is crowdfunding an online SD video course? She has various special offers....but need to be fast until 3rd Nov I believe to get the early bird offer of £99 for two years..

I also like the couch method a lot and when I recently did a one day course with a local bakery they should be a similar type of batard shaping and the ambient proofing on the couche...It also makes a  lovely shape I think...and has the benefit not to need to have lots of space in the fridge as my limit is 5 loaves a one time at the moment...

Where is this school as the country side around it also looks so beautiful? Thank you for this great tip....you should make a post for people and a lot of the videos are really useful and also love the way he demonstrated slap and folds for bulk doughs and just stacked them up...totally beautiful...

Kat

DesigningWoman's picture
DesigningWoman

I didn't see the Vaness Kimbell course, but will check it out later this evening.

The school is in or near a village named Noyers-sur-Jabron, which I'd never heard of. It's in the southern bit of the French Alps, altitude about 1100 meters. And actually, it sounds like an interesting place. They are geared toward adults looking to make a career change, and accept 30 new students every cycle (a cycle is four months). Thomas, the master baker, was a biologist before he became a baker!

I shall post those tonight, but have a spot of work to get through. I'm glad you found them useful. (How come my dough looks like yours before baking, and nothing at all like it when it becomes bread :-P)?

Have a good evening.

not.a.crumb.left's picture
not.a.crumb.left

before they go in the bag for my friends..with a slip stating what flour has been used etc.

I was quite happy with all of them but next time just have to bake a bit darker...

I am still adjusting how best to do that before burning the bottoms especially on bigger loaves that might take a bit longer to be properly baked from the inside. I also learnt that the scoring is a bit like for a baguette and 'slice' approach rather than cut deep in the middle appraoch and easier with my lame as I normally use just a razor blade...

That school looks soooo tempting! It is also not that long a course...and could double up as language vacation...one can dream...maybe when my son is out of school..ha, ha...

https://www.instagram.com/p/BppFnFngIdK/   with some info on the crowdfunding for the new videocourse....   Happy baking and bonne nuit!  Kat

not.a.crumb.left's picture
not.a.crumb.left

when I scored them...I can't remember which is which ....!

DesigningWoman's picture
DesigningWoman

I've made "hang tags" for the one loaf per week that I give to my associate :-D (you see, we are on totally different scales, I've never made more than 1.2 kilos total dough weight, and that gets divided into two loaves!)

Those are great-looking loaves; I'm sure your friends love getting and eating your bread.

Hmm, the IG page seems to be unavailable this evening, maybe too many people trying to get in on the deal!

Bonne nuit!

DesigningWoman's picture
DesigningWoman

Here is another one where he takes the same dough and shapes three different ways, and then scores each in a different fashion. It was a bit of an eye opener for me. 

not.a.crumb.left's picture
not.a.crumb.left

that's what I need to master...and thank you so much for sharing......I love that video and isn't he a great master.....(love the hat and the flour brush) ! I just had a quick look but will look much closer later..

Wouldn't it be great to go to that school....! Kat

DesigningWoman's picture
DesigningWoman

sur couche. Problem is that I ve never needed that much bread!

Doesn't he look like he needs a good night's sleep, though?

Believe it or not, I've already looked up tuition fees.  It's expensive, but since it's considered a professional training school, they assume that people will be able to get some kind of financial aid. I didn't see anything about workshops for amateurs, but I have to think that if these videos are online, they must certainly be thinking about it.

How's your bake coming along?

Carole 

dabrownman's picture
dabrownman

Has ti be sweeter with the semolina in it.  Great crust and crumb with some fine slashing that went into the oven at the right time.  A good looker that tastes good is what SD bread making is all about.  Well done and

Happy baking 

not.a.crumb.left's picture
not.a.crumb.left

and I love the colour and taste of the semolina even just with 10% and the batch of 5 had Chia seeds in it on top of that and this improved the flavour even more...

I really love the tip you gave me with the 1:4:5....and I now just look at some flours and then think of the ratio and here we go....e.g. with the Chia seeds I just used this ratio and I knew with the seeds that it would come out a bit stiffer but so what? It made the scoring easier and still was great bread.... Kat

albacore's picture
albacore

Kat, what weight of dough per loaf?

Lance

not.a.crumb.left's picture
not.a.crumb.left

equally without ending with cutting off too many small bits to add before pre-shape and weighed 800g per loaf....it is interesting that the longer Brotform makes a slightly longer and flatter loaf .... not flat in a bad way but the dough feels in the form...if that makes sense ...so experimenting also what weight of dough in what banneton affects the shape...Kat

albacore's picture
albacore

Yes, dough weight per banneton can be a dark art, only worked out by experience and depending on dough composition. I tend to shoot for 850g in my green plastic bannetons, but the "official" capacity is 500g! Of course, yeasted dough might be a different story.....

Lance

Elsie_iu's picture
Elsie_iu

Especially those with double scores: two ears are better than one in my opinion :)

Working with 4 kg dough was definitely a serious workout. I guess you have already refueled your energy with fresh bread?

Beautiful crumb and crust! Whoever receives one of these loaves must be a lucky person. I'm so jealous of your friends!

not.a.crumb.left's picture
not.a.crumb.left

and no need to be jealous as you make beautiful bread yourself all the time!!!!

It is fun to do the double scoring and I try to do that more... Kat