The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

MC

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breadbakingbassplayer's picture
breadbakingbass...

Hi All,


Just want to start out by thanking both MC, and Shiao-Ping for their detailed postings and directions on making the Gérard Rubaud Miche.


Also, since so many people have tried out this method, I figured that I'd try it out too...  And my hand crank grain mill arrived a few days ago, and today was a snow day, so no work...


So here is my attempt that came out of the oven earlier today.  I have to say that it is the most amazing bread that I have made so far...  I probably should have let the loaf age for 1 day before cutting, but I was impatient and cut into it when the internal temp almost hit 80F.  I was not disappointed.


Please find the pictures and recipe below.  Also, I didn't really follow MC's or Shiao-Ping's instructions on building the levain, or on mixing, etc...  Lemme know what you think.  Thanks.


Enjoy!


Tim







Special tools:


Small Iron Grain Mill from Lehman's as described on MC's blog about Gérard Rubaud


2 - 8" linen lined bannetons or brotforms


2 baking stones


Steam tray or method to create steam.


Ingredients:


600g AP Flour (60%)


100g Bread Flour (10%)


150g Organic Winter Hard Wheat Berries (15%)


100g Organic Spelt Berries (10%)


50g Organic Rye Berries (5%)


250g Firm Sourdough Starter @ 60-65% hydration (25%) See notes below.


750g Water (75%)


20g Kosher Salt (2%)


Total Dough Weight: Approx 2000g


Yield: 2 x 800g loaves after baking


Evening of Day 1 - Preparing the Firm Sourdough Starter


8:00pm


Ingredients below not included in above recipe.)


- Grind 25g wheat berries, 15g spelt berries, 10g rye berries with a grain mill.


- Take 100g of your firm storage starter from the refrigerator, mix with 150g AP flour, and 50g of the freshly ground wheat/spelt/rye berries, and 130g water.  Cover and let rest on counter for 2-4 hours.  Starter should double...


11:30pm


- Measure out all ingredients.


- Grind the wheat/spelt/rye berries.


Day 2 - Mixing Final Dough and Baking


12:00am (Midnight)


- Put water, and 250g of firm sourdough starter in large mixing bowl, place dry ingredients on top, mix with wooden spoon until all combined into shaggy dough.  Knead dough in bowl using wet hands using the french fold method for 1 minute making sure to squish out any dry bits or lumps.  Do not add any extra flour.  Dough should be pretty smooth.  Put dough into oiled plastic container, cover and let rest for 15 minutes.


12:20am


- Turn dough in plastic container using wet hands, cover, let rest 25 minutes.


12:45am


- Turn dough in plastic container using wet hands, cover, let rest 20 minutes.


1:05am


- Turn dough in plastic container using wet hands, cover, let rise overnight on counter.  Go to bed.


7:30am


- Check dough to see if it has doubled in size.  Also press dough with we fingertip.  If impression remains, dough is ready to be divided and preshaped into 2 boules approx 1000g each.  Cover with towel and let rest for 15 minutes.


7:45am


- Final shape into tight boule, then place into lightly floured banneton/brotform seam side up and place into large plastic bag so they don't dry out, and proof for 2 1/2 to 3 hrs.


9:45am


- Arrange 2 baking stones on racks in oven, one should be the 1st space from the bottom, and the next should be 2nd from the top.  Arrange steam pan.  Preheat 550F with convection.


10:15am


- Remove proofing baskets from plastic bag, and cover with dish towel.


10:45am


- Lightly flour the boules before turning them out onto a peel, slash as desired, place directly on baking stone.  Repeat for 2nd loaf.  Add 1 1/2 cups of water to your steam pan, close oven door.  Turn oven down to 450F with covection and bake for 25 minutes.  After the 1st 25 minutes, rotate the loaves between the stones and bake for another 25 minutes with convection at 425F.  Loaves are done when the internal temp reaches 205F to 210F.


11:45am - Take loaves out of oven and cool for 3-4 hours or until internal temp is 80F.  Loaves should weigh approx 800g after baking.


Notes: for the AP flour, I mixed Whole Foods 365 AP, and Gold Medal Unbleached AP.  The bread flour is King Arthur.  The organic whole grains are from Fairway Market in NYC.  The grinder is really cool!  Hard wheat is hard to grind.  Spelt is easy, and rye is about as hard as hard wheat...


 Submitted to Yeastspotting on 2/11/10

CaptainBatard's picture
CaptainBatard

This will probably be my last post for awhile at FreshLoaf. The days are ticking away and before I know it I will be in a little town in southern France in the foot hills of the Maritime Alps. I will be starting a blog, and those of you who are so inclined will be able to follow my adventures in search of regional breads and their bakers, the trials of a Victory Garden, the building of a wood oven (I hope!) and daily life in a small mountain town.


Now back to the Gerard's Pain Levain. For this bake I have taken MC's thorough description of  Levain "a la Gerard", Shiao Ping's and David's bake and tossed them all together and did what the dough wanted me to. The overall formula was not changed from the original posting.



  • The Levain I have developed for the last several bakes is a little work horse. I have been using it quite a bit so it has remained strong and I have found it only requires a two-build process to triple in size, even with the addition of a pinch of salt. Throughout the whole process I maintained a warm environment for the beasties to flourish.

  • I allowed one hour for a good autolyse at my ddt of 82*. A good gluten structure started to develop.

  • The mixing was with a KA on low for the entire mix. To maintain the constant temperature of 82* I went as far as to preheat the mixing bowl with warm water. The air temp of my house is a chilly 64*. After the autolyse, I mixed for one minute, added diluted starter (with a small protion of the formula water) and salt, and mixed for an additional 2 minutes, then let it rest in a nice warm environment in the proofing cabinet.

  • Two gentle folds were done an hour apart. 

  • After an hour's rest, the dough was gently turned onto a floured surface. The dough at this point still needed some gentle encouragement to maintain it shape. I used the technique that Gerard described to MC, a stretch to the North and South, wait ten minutes and then a  stretch to the East and West, etc.  The 8 extra folds did the trick (considering it was 80% hydration.)

  • The shaping was done with the mantra in mind of "GENTLE... and Deliberate" as shown on MC's great video. I was taken by something that Gerard said when shaping the batards, about moving the air in the dough around ... and that is what it felt like. The dough was filled with air pockets that you could actually redistribute. I need some more practice controlling the batard with wet dough.

  • I like to start at 500*, add steam, load loaves,add more steam turn the oven down to 460*


The crumb has a nutty,creamy and very, very mild sourdough taste was detectable. I was very surprised with the crust of this bread the last two bakes. I think by not retarding the shaped loaves, it developed a crust that was a thin as an egg shell.


 


                                                          


                                                                                      Levain in Proofer


 


                                                


                                                                                              Final folds


 


                                                       


                                                                                                Divide


 


                                                          


 


                                                              


 


                   


 


                                      


 


                             


 


This is being sent to Susan@Wildyeast.con for this weeks Yeastspotting....Thanks Susan


 

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