The Fresh Loaf

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dabrownman's picture
dabrownman

After seeing David's  post earlier this week  about his experiment with using old dough vs a levain to make bread here "Old Dough" vs. Natural Levain ....... my apprentice just knew she hat to put her 4 cents in and replicate the experiment to see if we came out with would match David's bake.  Plus it was going to be fun because we haven’t used old dough to make bread for a very long time and had forgotten how good a no fuss job it could do.

  

Old dough is the way commercial bakers, as opposed to home bakers that baked smaller quantities and used levain, made all of their breads before 1870 or so when the Fleischmann brothers perfected their first commercial yeasts.

  

We didn’t have any old dough after bulk ferment to use so we decided to make a 125 g old dough from scratch.  We first did a formula that we would use for the levain dough and then scaled everything back from the larger dough weight to the little, what would become, old dough.  Spreadsheets really helped in this regard. 

  

Once we had everything together using the exact same ingredients that would be in the levain bread, we developed the little dough ball just like we would the larger one later.  We did an autolyse of 3 hours, added the tiny whole grain starter, salt, other flours and water and did 3 finger one hand tied behind the back French slap and folds until the gluten was well developed and the dough satin smooth.

  

After a 15 minute rest we did (3) S & F’s on 15 minute intervals and then let it ferment on the counter for 1 hour before refrigerating for 12 hours where it rose very well by doubling.  The next morning, while the old dough and the 125 g of the same levain were coming up to room temperature, we autolysed the dough with the salt, flour and water for the levain bread exactly as we had done the little old dough the previous day. 

  

Then before the levain went in we cut off half the autolyse for the old dough.  After that each dough was treated the same, together at the same times, yet separate .  The same - yet separate would make a good book title for a story about twins separated at birth.  Back to baking.

 

After the 10 minutes of French Slap and folds and the 15 minutes rest, the (3) sets of French slap and folds were done between  15 minute rest increments.  The Janet inspired bulgar and flax seed scalded mash was incorporated on the 2nd fold and fully distributed by the 3rd fold.

 

Each dough was allowed to ferment on the counter for an hour before being bulk retarded in a 38 F fridge for 18 hours.  After removing them from the cold, the dough balls had doubled in the fridge, they were allowed to come to room temperature for 1 ½ hours on a heating pad set to low.  Each was then formed into a boule and placed in like sized baskets even though one was more of an oval shape.

  

The baskets were placed in a nearly new trash can liner and placed back on the heating pad for a 78 F proofing.  After 2 hours, Old Betsy was fired up to 450 F with two DO inside, one a CI Martha Stewart and one was the Magnalite MagnaWare Turkey roaster.  Since the turkey roaster has a trivet insert that allows extra water to be put in for steam, we used the bottom of our spring form pan to raise up the bread off the bottom so extra water could be placed in it too.

  

Once the baking temperature was reached we un-molded each from the basket, slashed them and placed them into the hot DO’s with a parchment sling.  These smallish 525 g breads were baked 18 minutes with steam then the lids were removed and the temperature turned down to 425 F, convection this time.

  

The bread was baked another 5 minutes before being removed from the DO’s and rotated 180 degrees on the stone now.  The darker bread was done in 5 more minutes at 205 F on the inside and it was removed to a cooling rack,  The lighter colored bread was baked another 3 minutes before it too hit 205 F and we left this one on the stone with the oven off and door ajar for 5 minutes.

The darker colored boule spread more the lighter oval one.  The lighter oval rose and sprang higher and had a slightly softer and less open crumb but they were very close crumb wise.  The darker bread had more and bigger blisters.  The one in the WagnerWare turkey roaster was the lighter bread and we do not know why because nothing has been able to put crust on bread better than it does – except this time.

 

There is no question that one had a better more complex and deeper sour flavor just like David's bake and it was the one that used old dough too!  The difference in taste was definitely there and easy to decipher.   I’m would be using  this old dough technique  on bread from now on…… except that I forgot to hold back from this bake - darn…..typical the apprentice didn’t bark out a word of warning either!

So which one is old dough?  It’s the one that tastes the best and they both are great breads - some of the best we have made to date.   Let’s see who can guess the taste winner by looking.

Formula

Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

 

 

 

 

 

 

 

 

 

Starter

Build 1

Build 2

Total

%

SD Starter

25

0

25

9.26%

Spelt

8

9

17

8.19%

WW

8

8

16

7.71%

Rye

8

9

17

8.19%

Water

25

25

50

24.10%

Total Starter

74

51

125

60.24%

 

 

 

 

 

Starter

 

 

 

 

Hydration

100.00%

 

 

 

Levain % of Total

23.63%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Dark Rye

12.5

6.02%

 

 

Whole Wheat

12.5

6.02%

 

 

Potatoe Flakes

10

4.82%

 

 

Spelt

12.5

6.02%

 

 

Oatmeal

10

4.82%

 

 

AP

150

72.29%

 

 

Dough Flour

207.5

100.00%

 

 

 

 

 

 

 

Salt

4

1.93%

 

 

Water

155

74.70%

 

 

Dough Hydration

74.70%

 

 

 

 

 

 

 

 

Total Flour

237

 

 

 

Total Water

217.5

 

 

 

T. Dough Hydration

91.77%

 

 

 

Whole Grain %

41.35%

 

 

 

 

 

 

 

 

Hydration w/ Adds

76.99%

 

 

 

Total Weight

529

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Red Rye Malt

1.25

0.60%

 

 

White Rye Malt

1.25

0.60%

 

 

Toadies

2.5

1.20%

 

 

VW Gluten

7.5

3.61%

 

 

Total

12.5

6.02%

 

 

 

 

 

 

 

Scald

 

%

 

 

Flax Seed

12

5.78%

 

 

Bulgar

13

6.27%

 

 

Total Scald

25

12.05%

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.

 

First we upped the whole grains to 17.5% to try to improve the flavor and sour further and we changed to prunes and brazil nuts, one of Andy’s favorite combination that we like very much, while keeping the pumpkin and sunflower seeds.  We added a bulgar scald to improve the flavor and texture of the bread and also upped the hydration slightly to compensate for the slightly more whole grains.

 

We combined and mixed everything except the nuts, fruits, seeds and bulgar scald and let it autolyse for 30 minutes.  Then we did 13 minutes of French Slap and folds before adding in the rest of the ingredients and doing another 2minutes if slap and folds to incorporate the add ins.

  

The dough was then left on the counter top for 21 hours to ferment and develop.  We learned from out last bake that 20 hours was better with another 4 hours on the counter after shaping to proof.  But we didn’t get up in time so we have what we have – just like always - no worries.

 

We shaped and panned this bread as a loaf this time with a few seeds on top and let it proof for 4 hours on the counter before going into the 450 F oven with 2 of Sylvia’s steaming pans to steam for 12 minutes.  At the 12 minute mark the steam was removed and the oven was turned down to 425 F, convection this time.

 

It baked for another 10 minutes after being turned 180 degrees after 5 minutes and removed from the pan.  When it registered 205 F we turned the oven off and let the loaf crisp for 10 minutes before being removed from the oven to the cooling rack. This bread tastes as amazingly sour as the fig and pistachio bread did but it has a deeper flavor thanks to the bulgar scald and the extra whole grains.  The crust was so crunchy and stayed that way even after it cooled - very nice.  The crumb is  not as open as the previous bake but it is just as soft and moist.   We also like the extra seeds with the fruit and nuts too.  Much better bread all the way around.

 

Formula

  

Starter

Build 1

%

SD Desem & Rye Sour

6

1.15%

Total Starter

6

1.15%

 

 

 

Starter Totals

 

 

Hydration

66.67%

 

Levain % of Total

0.55%

 

 

 

 

Dough Flour

 

%

Whole Wheat

20

3.85%

Whole spelt

15

2.88%

Dark Rye

15

2.88%

Whole Wheat

15

2.88%

AP

440

84.62%

Dough Flour

520

100.00%

 

 

 

Salt

9

1.73%

Water

385

74.04%

Dough Hydration

74.04%

 

 

 

 

Total Flour

523.6

 

Total Water

387.4

 

T. Dough Hydration

73.99%

 

Whole Grain %

17.57%

 

 

 

 

Hydration w/ Adds

72.74%

 

Total Weight

1,095

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

3

0.58%

VW Gluten

3

0.58%

White Multi-grain Malt

3

0.58%

Total

9

1.73%

 

 

 

Add Ins - Nuts Fruits and Seeds

%

Brazil Nuts

50

9.62%

Sunflower 20, Pumpkin 20

40

7.69%

Prunes

50

9.62%

Total

140

26.92%

 

 

 

Scald

 

 

Whole Bulgar

20

3.85%

Total Scald

20

3.85%

 

 

 

SFSD Total Weight

1,095

 

dabrownman's picture
dabrownman

We, counting my fine apprentice,  have wanted for some time to make an olive bread that was loosely based on Nancy Silverman’s fine loaf that she did with Julia Child on Baking With The Masters.  But, since the girls at home despise olives except for olive oil, this want has gone unfulfilled for what seems like forever.

 

But, today the evil veil of olive hatred was lifted just enough, to allow an olive loaf to breathe a breath of yeasty CO2 without being killed outright by evil doers before the scald, add ins and olives could be incorporated.

 

We wanted a bread that had 20% whole grains and some rosemary that pairs so well with olives.  We also wanted some cracked bulgar berries that were scalded.  No sprouts this time - using them to make white diastatic malt instead.  The bread would possibly have been better with sprouts and seeds or nuts – maybe next time.

 

A mixture of 95% kalamata and 5% green martini olives were used.  The salt was kept down a bit since the olive brought plenty of their own.  The total hydration was around 70% which is a little low for us but the scald and olives brought some extra liquid that was un accounted for in the formula.  The dough felt like it was around 72% hydration but it is harder to tell with all the olives.

 

The diamond scoring pattern was helped along by refrigerating the large 3.7 pound batard for 3 hours after it had final proofed to 95% or so.  We wanted a huge loaf since no one could  know when we would be allowed to make another one - with olives in it.

There was no way this was going to fit in the mini oven.  With it only being 106 F today, a full 10 degrees less than last few days, we felt it was a real cold spell that we should take advantage of - so Betsy was fired up to 500 F with steamers and stone in place.  The batard baked up deeply brown and very crispy in the Big GE oven using (2) of Sylvia’s steam pans with towels.

The crust was thick and the extra drying with the oven door ajar kept the crust crispy even after it cooled.  The crumb was light, moist, a little glossy and fairly open with all the bran, whole grains and add ins.   Best of all this bread tastes wonderful.  It was just what we were looking for - with the exception of the sprouts, 50 g more olives and some pistachio nuts that we will add next time to gild the lily and turn this into just the kind of bread my apprentice drools over.  It is super just as it is though.

Method

The YW and multi-grain SD starters were built separately over (2) 3 hour builds and then combined.  The water, flour and salt were autolysed for 2 hours,.  All the rest of the ingredients were then added except the bulgar scald and chopped olives.

The dough was kneaded for 4 minutes and then placed into an oiled bowl to rest.  (4) sets of S & F’s, 15 minutes apart, were done on and oiled counter with the scald and olives incorporated in the 3rd set.  They were well incorporated by the 4th set.  The dough was allowed to ferment and develop on the counter for 90 minutes. 

It was then pre-shaped into a large batard, rested for 10 minutes, final shaped and placed into a rice floured and cloth lined basket, placed in a tall kitchen plastic trash bag to proof.  It was immediately refrigerated for 14 hours. 

The dough increased in volume 57.3 % in the fridge overnight.  It was allowed to come to room temperature and proof an additional 2 hours total getting to the 92.6% proof mark before refrigerating again for 3 hours.  This extra retardation would not normally be required but the intracacies of life come first.  Not really but it sounds so right and good.

The oven was preheated to 500 F with steam for 45 minutes before the dough was removed from the fridge, un-molded from the basket onto parchment and a peel, slashed and placed on the stone for baking.  The oven was immediately turned down to 450 F and steamed for 15 minutes.   The steam was removed and the temperature turned down to 425 F convection this time.  The batard was rotated 180 degrees every 5 minutes for another 30 minutes until it tested 205 F in the center.

The oven was turned off and the bread was allowed to crisp on the stone with the oven door ajar for 12 minutes before being removed to a cooling rack.  The batard rose to 209 F while crisping on the stone.

The formula follows the pix's

Combo Starter Olive Bread with Rosemary and Bulgar Scald    
     
Mixed StarterBuild 1Build 2Total%
SD Starter250252.86%
Durum atta250253.28%
Steel cut oats010101.31%
6 grain cereal010101.64%
Ground  Flax Seed0550.66%
Bran0550.66%
AP400405.25%
Oat bran0550.66%
Yeast Water400405.25%
Water2535607.87%
Total Starter1557022529.53%
     
Starter    
Hydration100.00%   
Levain % of Total Weight13.42%   
     
Dough Flour %  
Diastatic Malt30.39%  
Durum Atta253.28%  
6 Grain Cereal445.77%  
White WW354.59%  
Bread Flour30039.37%  
AP35546.59%  
Dough Flour762100.00%  
     
Salt131.71%  
Water49765.22%  
Dough Hydration65.22%   
     
Total Flour874.5   
Water609.5   
T. Dough Hydration69.70%   
Whole Grain %19.95%   
     
Hydration w/ Adds69.70%   
Total Weight1,676   
     
Add - Ins %  
Kalamata Olives10213.39%  
Dried Rosemary20.26%  
Total10413.65%  
     
Scald %  
Cracked Bulgar303.94%  
     
If we would have put in Sprouts %  
WW151.97%  
Rye151.97%  
Spelt151.97%  
Total Sprouts455.91%  
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