The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Same Day, One Bowl, Country Wheat Bread Video

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ein's picture
ein

Same Day, One Bowl, Country Wheat Bread Video

I found this Country Wheat Bread Video by baker Ned Atwater very revealing in it's minimalism. It's a bare bones view technique wise, but highlights dough development in stages during a three hour bulk fermentation with 2 folds. I believe that is where it's major value is.


I've tried this no fuss direct dough method formula as shown in the video for a test. Then for comparison used an overnight pre-ferment. As expected allowing more time for development made a lighter and much tastier loaf.



http://www.baltimoresun.com/video/?autoStart=false&topVideoCatNo=default&clipId=2892656


 


Ned has given the formula in volume instead of weight ... the actual water should be 3 cups instead of the 2c mentioned.


 


Dave

ques2008's picture
ques2008

i watched that video.  great!  thanks for sharing.  it really is no fuss, and thank goodness for a short list of ingredients!

ein's picture
ein

 


Hi ques2008,


Glad you liked it.   I sent this link to my neice who is starting to bake. Not a bad first Bread ... a real confidence builder and watching that Gluten develop is an eye opener.


 


http://www.atwaters.biz/bread.php#breadVideo


This is an alternate link to the same Video.


 


D

photojess's picture
photojess

and you're right about watching the gluten develop, It's good to see the different stages, and what dough should look like.


Thanks for sharing that.

fredfish's picture
fredfish

I am a fairly novice baker and thought I would give this a go. I was amazed at how well the crumb turned out on this and I steamed the oven and ended up with a pretty good crust. There wasnt any temperature in the video so I preheated my oven to max (gas 9 here in the UK) for about 15 mins. Put the bread in and baked for about 5 mins on full then turned down to 7 for about 30 mins (I turned the loaves around after 20 mins) I baked in 2 tins.


 


A couple of questions.....


Although the texture was great I was a little disapointed by the flavour. I used 3 cups white and 3 cups wholemeal organic bread flour. I have a batch on the go at the moment that has 2 cups white 3 cups wholemeal 1 cup rye flour - will report back on that later. But I am assuming that the lack of taste is due to no overnight proofing. If I left the first rising to take place in the fridge overnight would this have any effect?


I am also thinking of putting some seeds into the dough - should I do this at the second folding....


Thanks in advance.


Kind regards


John

fredfish's picture
fredfish

As said above I tried this recipe including some Rye flour and what a difference. So much more flavour - however the bread didnt rise quite as much (texture pretty much the same). Will definitly do this again.....

ein's picture
ein

Hi John,


Combining your own experience with the instructions in the Video seems to do the trick for you. I'm glad you hit your flavor spot with the rye flour substitution.


As you mentioned ... Good Bread takes Time.  One way to get the advantage of a longer fermentation without extending the bakeday is to make a pre-ferment the night before. By using a portion of the flour, water and yeast and letting it sit covered overnight you can let develop some great flavor thru this gradual, slow fermentation.


The next day the pre-ferment is added to your main mix. Because of the overnight benefits the dough is strengthened and you will be able to cut down on the total fermentation time on bakeday. 


There are lots of threads here with great information on pre-fermentation. Some regularly used are: Pate Fermente, Poolish and Biga. Others use a Natural Levain. All in the quest for Good Bread.


Best Regards,


Dave