The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10% WW

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dabrownman's picture
dabrownman

A blend of Seigle d’Auvergne and Borodinski where diastatic malt is used in the dough on the French side and non diastatic malt with scalded rye berries is used on the Russian side.  Thank goodness no retardation is required, no matter how nice it would be, to produce a nearly classic clash of multicultural bread with different colored malts and multi grain flours that ends up being slightly unique in the end - in a peaceful and united way.   The loaf rose well during final proof but the spring was more of a sprawl.  The crust is chewy the crumb is moist, soft and quite airy.   It tastes like your eating really good Russian Rye bread while walking down the Champ de Elysee in the springtime.  Recipe follows the pix's. 

Pink Himilayan Salt, the scald, dough and levain

Red Non D and White D Malts

Rye berries being scalded with the Red ND Malt

White D Malt on white flour

Before final rise

 French / Russian 57% Rye, 11% WW Rustic Bread

Starter - 10 g

 

 

 

 

 

 

 

 

 

 

rye

1.68

 

 

 

 

WW

1.66

 

 

 

 

AP

1.66

 

 

 

 

water

5

 

 

 

 

Starter

10

 

 

 

 

 

 

 

 

 

 

Levain- 220g

 

 

 

 

 

 

Total

BP

1st build

2nd build

3rd build

Starter

10

1.51%

10

 

 

Rye

40

6.02%

10

20

10

WW

40

6.02%

10

20

10

B. Flour

40

6.02%

10

20

10

Water

90

13.55%

30

60

 

Total

220

33.13%

70

120

30

 

 

 

 

 

 

Scald – 53 g after scald and

soak

 

 

 

 

 

 

 

 

 

RyeBerry

25

3.77%

 

 

 

Water

23

3.46%

 

 

 

ND Malt

5

0.75%

 

 

 

Scald

53

7.98%

 

 

 

 

 

 

 

 

 

Bread –391 g

 

 

 

 

 

 

 

 

 

 

 

DarkRye

67

10.09%

 

 

 

Rye

66

9.94%

 

 

 

B. Flour

73

10.99%

 

 

 

D. Malt

5

0.75%

 

 

 

Salt

5

0.75%

 

 

 

Water

175

26.36%

 

 

 

Bread

391

58.89%

 

 

 

 

 

 

 

 

 

T. Weight

664

100.00%

 

 

 

 

 

 

 

 

 

Grains& Flour

366

Including scald and starter

 

Water

293

Including scald and starter

 

Hydration

80.05%

 

 

 

 

 

 

 

 

 

 

Levain is

33.13%

of the total weight.

 

 

 Directions

 Take 10 g of 100% hydration starter and add10 Geach; Rye, WW and AP flour along with 30 g of water.  Mix well, cover with plastic and let sit for 6 hours on the counter.  Then add 20 g each of the same flours and 60 g water.  Let sit on counter for 6 hours.  Refrigerate overnight.  In the morning add10 geach of the flours but no water and let sit on the counter covered in plastic wrap.

 Scald the rye berries and red non-diastatic malt in50 gof water.  Boil until the water barely disappears.  Turn off heat and reserve covered with plastic wrap on counter with the levain. Let sit 2 hours then start autolyse.

 Mix the bread flours, white distatic malt and water well, cover and autolyse for 1 hour after the scald and the levain have rested 2 hours on the counter.

 Mix in the levain and let autolyse for 1 hour.  Then add the scald and the salt and mix well.  Do 5 S&F’s on an oiled surface and place in an oiled bowl.  Then do 5 S&F’s every 20 minutes 2 more times.  Pre-form into ball using the final S & F’s at the 1 hour mark and let sit in an oiled bowl for 20 minutes.

 Shape as desired, I did an oval, dust with rye bran or other bran, flour or rice flour and place in prepared basket.  Place basket in plastic bag and let proof until dough has risen 70% - 80%.  You can also proof in a DO.

 Pre heat oven to 500 F for 45 minutes, with your stone and steaming apparatus in place.  No steam needed if using a DO.  Take dough out of benetton by overturning onto a piece of parchment on a peel.  Slide bread and parchment paper into oven onto the baking stone.  Turn oven down to 450 F and bake for 15 minutes.  Remove steaming apparatus and turn down oven to 425 F with convection on now.  Bake about 20 minutes more until bread reaches 205 F in the middle.   Let sit on stone, in off oven, with the door ajar for 10 minutes.  Cool on rack.

 If using DO, bake at 500 F for 20 minutes with lid on, then remove lid and turn down temperature to 450 F.  Bake about 20 minutes more until middle of bread is 205 F. 

dabrownman's picture
dabrownman

For St Paddy's day I decided to not do a croissant bread or one shaped into an Irish Harp but one that was sort of shaped into a soccer ball (the national sport of Ireland by far) with alternating green and a white-ish patches.  Plus it had to have a bottle of Guinness as well  along with 10% WW and Rye for a well rounded flavor.  I won't have crumb shots till tomorrow but the crust turned out a deep brown with cracks, just like the last DO SD bread managed to exhibit.  The spring was about 3" or about 75%.  It started 1" blow the rim of the DO when it went in the oven and ended up 2 inches above it.  It is a fine looking loaf.  Here are some pix's and the recipe follows them.  Couldn't wait - here are some crumb shots.

St Paddy’s Day  Dutch Oven  Sourdough- Tartine Method

Yield: one 1065 g loaf.

Ingredients

Levain Build

125 g KA AP flour

50 g Whole wheat flour

50 g Whole rye flour

140 g water, cool (60 For so)

50 g active starter (75% hydration)

Final Dough (75% hydration, including levain)

30 g rye

225 g KA AP flour

225 g KA bread flour

340 g Guinness (1 -12 oz bottle)

50 g water

1 tsp barely malt syrup

10 g pink Himalayan sea salt (1.5%)

Directions

1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA .

3. The dough should have a medium consistency and pass window pane. Divide in half and place ½ in an oiled bowl and cover.  Add green food coloring (about ½ tsp) to the remaining half and mix with dough hook on speed 3 until incorporated.  Move green dough to an oiled bowl and cover.

3. Ferment with S&F: 3 hours. Stretch and fold each dough in the bowl 4 strokes at 15 minute intervals 3 times. Stretch and fold again, 4 strokes, at the one hour mark folding each dough into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes. Form each dough ball into 8 smaller balls (about 75 g each) being sure to stretch the skin tight.  Arrange balls in DO (8” w x 4” tall) alternating colors using 7 balls on the bottom layer and 7 balls on the next layer making sure to alternate colors vertically too.  There will be 6 balls in a perimeter circle and1 inthe middle for each layer.  Place the remaining 2 balls on top near the center.  Wet palm of hand and press top of dough assembly flat.  Cover and let rise for 1 hour until the dough has risen 50%.

4. Retard for 8-20 hours in the refrigerator, depending on how much time you have and sour your taste.

5. Take DO out of refrigerator let it come to room temperature about 1 ½ hours

6. Ready to bake when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry 12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above.

8. Bake: Do not slash loaf.  Place DO in a 500 F degree oven on the stone for 15 minutes.  Remove cover, turn down oven to 450 F and throw 1 cup of water in the iron skillet for additional steaming.  Bake an additional 10 minutes.   Turn down oven temperature to 425 F (convection this time) and remove steaming apparatus.  Also remove loaf from DO and place on the stone.  Bake about 30 minutes more, turning loaf every 8 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaf on stone with oven door ajar, oven off for 12 minutes. Move to cooling rack until loaf is room temperature.

dabrownman's picture
dabrownman

Here is an everyday Tartine method DO sourdough with 30% rye, WW, bulgar and farro in the levine, boilded soaker and dough.

This loaf was only retarded 4 hours.  The cold DO was placed in a 500 F oven.   The spring was about 75% in the DO after 20 minutes c0vered.  The bread was then baked at 425 F convection oven uncovered for 10 minutes and then the bread was taken out of the DO and placed on the stone and baked until the internal temperature was 205 F.  It was then left in the off oven with the door ajar for 12 minutes to further crisp the crust.  The crust was dark and crisp. The crumb came out light, airy, soft moist and moderately open with the cracked berries coming through.  The taste is its best quality with a medium sour note.  This will make a nice sandwich loaf.  Recipe follows Pix's

Everyday Rustic Country Sourdough

Yield: one 850 g Loaf

Ingredients

Levain Build

50 g KA AP flour

25 g Whole wheat flour

25 g Whole rye flour

75 g water, cool (60 For so)

25 g active starter (100% hydration)

Boiled Soaker

10 g rye berries cracked

10 g WW berries cracked

10 g farro

10 g bulgar

Final Dough (77% hydration, including levain excluding the soaker)

25 g rye

25 g whole wheat

15 g bulgar

15 g farro

170 g KA AP flour

170 g KA bread flour

325 g warm water (80 For so)

1 tsp barely malt syrup

8 gpink Himalayan sea salt (1.5%)

Boil and Soak – soaker ingredients in twice as much water by volume. Bring to a boil and turn off heat and let soak until cool.

Directions

1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt or the soaker. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA 3. The dough should have a medium consistency. Add the scalded and caramelized berries and mix on KA 3 for 1 minute

3. Ferment with S&F: 2 hours. Stretch and fold the dough in the bowl 4 strokes at  15 minute intervals for  1 hour. Stretch and fold again, 4 strokes, at the one hour mark folding it into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes. Form into ball stretching the skin tight and place in floured benetton or shape into a batard leave to ferment 1-2 more hours until the dough is at least 75% larger than when you started the ferment. Remove from bennetton and bake as below.

If doing DO Tartine method form into ball and place in DO for final rise and bake as below.

4. If retarding: do 1 S&F in the lightly oiled bowl forming the dough into a ball again. Refrigerate 8-20 hours, depending on how much time you have and sour your taste.

5. Take dough out of refrigerator and let it come to room temperature about 1 ½ hours.  Pre-shape, then shape into boules or batards 20 minutes later. OR, if doing Tartine method, form into ball and place into cast iron DO for final proof.  Bake as below.

6. Proof: Approximately 1.5 to 2.5 hours at 82 F. Ready when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry 12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above. When the loaf goes in,  throw 1 cup of boiling water into the cast iron skillet right after loading the bread on the stone.

8. Bake: Do not slash loaf. Bake seam side up on stone at500 Ffor 5 minutes, turn down temperature to 450 F and bake for another 10 minutes. Remove steaming apparatus after 15 minutes. Turn down oven to425 Fconvection now and bake 15 minutes more, turning loaf every 5 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaf on stone with oven door ajar, oven off for 10 minutes. Move to cooling rack until loaf is room temperature.

If doing DO, Bake at 20 minutes at500 Fremove lid and turn down oven to 425 F convection and bake for 10 minutes.  Remove from DO and place on stone to bake until loaf is205 Fon the inside.  Turn off oven, keep door ajar and let loaf rest on the stone for 12 minutes before removing to cooling rack.

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