The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hanseata's picture
hanseata

Facebook friend and co-baker David Wolfe asked me to help him understand some terms in a German recipe. Google translate (always good for a laugh!) is not too fluent in professional German baking lingo.

The formula, published by a German bakers' association, Bäko Gruppe Nord, seemed quite intriguing, combining rye meal and cracked wheat with mustard and cheese. The amounts, of course, were calculated for a commercial bakery (19 kg/43 lb), as were the instructions.

My curiosity was wakened, especially after I saw David's appetizing photos in his blog "Hearth Baked Tunes" so I downsized the formula for two small loaves.

The original recipe requires 16% of the white flour as preferment, all the remaining flour, including the coarse grinds, is worked into the final dough. The breads are baked "bei Brötchentemperatur" ("at roll temperature") - leaving hapless hobby bakers clueless as to what that might be.

But I don't donate for nothing to Wikipedia, a quick research at the German site showed me the light: the breads were to be baked at 465ºF/240ºC.

Since I'm a friend of long fermentation (also from a physician's point of view,) I re-wrote the procedure from using just a small amount of preferment,  to preferment plus soaker for the coarse ground rye and wheat, as well as an overnight bulk fermentation.

I can honestly say I never noticed a difference between adding the salt with all the other ingredients, or adding it later to the almost finished dough, as the recipe stated. Peter Reinhart (my guru) mixes everything together at the same time, and I do, too.

For the cheese you can choose between Gouda or Tilsiter. I don't care for stinky cheeses, so I went for the Dutch. Though the recipe didn't specify what kind, I was sure that middle aged cheese (18-month) would work better, as I use it for gratins. Young Gouda is too mild, and really old Gouda unnecessary expensive.

I was very pleased with the result, a beautiful red golden bread, covered with seeds, with a pleasant spiciness, but not too much. It tasted great with cold cuts, and was a wonderful surprise when toasted: a bread with in-built grilled cheese!

The crumb has a nice yellow color from the mustard


SENFBROT - MUSTARD BREAD  (2 small loaves)

 Preferment

140 g/5 oz bread flour

  84 g/3 oz water

    1 g/ 1/4 tsp. instant yeast

    2 g/0.12 oz salt

 

Soaker

104 g/3.7 oz wheat meal, coarse

  70 g/2.5 oz rye meal

130 g/4.4 oz water

    3 g/0.12 oz salt

 

Final Dough

all preferment

all soaker

556 g/19.6 oz bread flour

  15 g/0.5 oz instant yeast

  16 g/0.6 oz salt

408 g/14.3 oz water

  66 g/2.3 oz mustard

122 g/4.3 oz middle aged Gouda (18 month old), coarsely grated or cut in chunks

 mustard for brushing

sunflower or pumpkin seed for topping (I used pumpkin seed)

 

After shaping the loaves are brushed with mustard - I used a medium-hot one from Düsseldorf

DAY 1:

In the morning, mix preferment and soaker. Leave at room temperature until using.

In the evening, mix all final dough ingredients at low speed (or by hand) for 1 - 2 minutes, until all flour is hydrated. Let rest for 5 minutes, then knead at medium-low speed (or by hand) for 6 minutes, adjusting with a little more water or flour, if necessary (but beware: dough should be somewhat sticky, clearing only sides of bowl, but stick to bottom!)

Transfer dough to a lightly oiled work surface. With oiled hands, stretch and pat it into a square, first fold top and bottom in thirds, like a business letter, then do the same from both sides.

Gather dough into a ball, place seam side down into a lightly oiled bowl, cover, and let it rest for 10 minutes.

Repeat S & F 3 times, at 10 minute intervals. After last fold, place dough in lightly oiled container with lid and refrigerate overnight. (I divide the dough at this point already in halves, and refrigerate them in two containers.)


DAY 2:

Remove dough from fridge 2 hours before using.

Preheat oven to 465ºF/240ºC, including baking stone and steam pan. Place seeds for topping on a plate.

Shape dough into 2 boules, brush them with mustard, and then roll them in sunflower or pumpkin seeds.

Place breads, seam side down, on parchment lined baking sheet, and proof, until they have grown 1 1/2 times their original size.

Bake for 15 minutes, steaming with 1 cup of boiling water. Remove steam pan, and rotate breads 180 degrees.

Reduce temperature to 210ºC/410ºF,  and continue baking for another 25 minutes, or until breads are a deep reddish brown, sound hollow when thumped at the bottom, and register at least 200ºF/93ºC.

Let breads cool on a wire rack.

 

After brushing the loaves with mustard, they are rolled in pumpkin seeds.

Submitted to YeastSpotting

gringogigante's picture

Crazy idea....ustard in bread flour?

May 3, 2011 - 6:50pm -- gringogigante
Forums: 

I have been trying to make my on mustard recently (and failing miserably).  I was laying bed thinking about all that mustard powder I had and what to do with it, when I had the (seemingly) brilliant idea....why not add some into some flour and integrate it into the bread!


Obiously, I'm really new to baking bread....but has this been tried before? Or is it a terrible idea? Either way, please explain if you've tried it or have any recipes with yellow (or brown, i guess) mustard seeds ground into powder and integrated into flour.


thanks!

Franko's picture
Franko


This bread took a few weeks from first concept to final bake but I'm glad I hung in there to get what I think is a good bread with a savory flavour and aroma. I'd been wanting to make a sour onion rye bread for a while but couldn't find any recipes that really appealed to me. As I was leafing through Jan Hed's 'Swedish Breads and Pastries one day I found a recipe for a Pain Dijonnaise that included mustard in the formula, something I hadn't considered using till this point but thought that adding some mustard along with caramelized onions in a sour rye would be an excellent flavour combination. I had a bake planned for the following day of a Pain de Campagne using a wheat levain so I decided to split the mix and use the onion mustard combination in one loaf to see how the flavours worked in a finished loaf. While it turned out OK it didn't have quite the punch I was looking for, lacking the intensity of overall flavour I was after, but promising nonetheless.


If I was going to make this properly I needed to start a new rye sour from scratch since the one I had wasn't a pure rye sour anymore from letting wheat based sours gradually creep into it over the last year. It took a few tries to finally get an active starter going, but that eventually worked out by keeping it wrapped in towels on top of the hot water tank, the one consistently warm spot in our house during the day while we're away at work.


When I got home from work this past Saturday I mixed the levain/sour for the next days mix leaving it to ripen over 17hours, and then getting the caramelized onions prepared as well as roasting some mustard seeds to include in the mix. The formula I'd worked out would use a dark rye sour, combined with medium rye and bread flour in the final mix, not wanting to overpower the final flavour with any more dark rye and hopefully allow the onion mustard combination to have it's say. Once I had everything in the mixer and started mixing I realized right off that I'd have to add more bread flour to get any sort of a workable mix, using an additional 100 grams to achieve a wet but manageable dough. The rest of the mix went fine after that resulting in a soft but developed dough. Formula, mixing notes, and bake profile to follow.


Once I had the bread out of the oven I had some serious doubt as to whether it was fully baked since it just didn't sound right when I tapped the bottom of the loaf. I don't normally check the internal temperature, but because of the size of this one I thought it would be wise. The reading showed 209.5F from the center so I put my trust in that and hoped for the best. When I sliced it this morning I found that it was fully baked except for one very small area in the bottom center that's barely noticeable. The crumb is chewy and moist, with a solid flavour of sweet onion, a bit of sharp from the mustard, and a pronounced sour character overall. The onion itself seems to have almost completely dissolved into the dough, but now and again you hit a pocket of lovely roasted onion flavour ...which I wish there was more of. Next time I bake this I'll increase both the onion and the mustard percentage, but for now I'm fairly satisfied with the result.


Franko






If anyone was wondering what this bread might be used for, the photos below show what I had in mind for it right from the beginning.



Montreal smoked brisket sandwich



Vancouver Island smoked sockeye salmon on toasted onion rye with onion and capers....and yes, no cream cheese!


PROCEDURE:




  1. Mix the levain/sour and let sit for 16-18 hours at 70F




  2. Add all the ingredients of the final dough *except the levain/sour to a stand mixer bowl and mix on 1st speed for 2-3 minutes until combined, then add the levain/sour and continue mixing for 2-3 minutes longer, scraping the bowl down as needed. The dough will be sticky, and show little development.




  3. Transfer the dough to a large mixing bowl and begin folding the dough over itself, rotating it a 1/4 turn for each fold and continue till the dough is cohesive and moderately developed. The dough should be soft and supple.




  4. Turn the dough out onto the counter, and using a minimum of dusting flour continue working the dough, kneading it for 3-4 minutes until the dough can hold a shape without slumping.




  5. Place the dough in a lightly dusted bowl and cover. Bulk ferment at room temp of 68-70F for 2 ½ hrs. Stretch and fold twice in the first two hours.




  6. Gently preshape in a ball, cover and let rest for 15 minutes.




  7. Shape as desired , cover, and final proof for approx. 1 ½ hrs at room temperature.




  8. Preheat oven and baking stone to 485F and have steaming system prepared in advance of loading the bread.




  9. Slash as desired, *note: if making a batard, a chevron style of slash will help give the loaf a higher, rounder, finished profile.




  10. With steaming system in place, load the bread onto the preheated baking stone and bake for 20minutes at 485F. Remove the steam system and lower the temperature to 440F and continue baking for 20 minutes, then lower the temperature to 400F for an additional 15-20 minutes. Check for an internal temperature of 210F. Turn off the heat and leave the bread in the cooling oven for 15 minutes. Remove and cool on a wire rack for 8-9 hours or overnight before slicing.




Notes:


Caramelized Onion


Two large sweet onions, coarsely sliced and mixed with the olive oil, then baked in a covered pan at 250F for 30 minutes. Remove the lid, stir the onions and continue baking for 30 or more minutes until the onions are a medium brown colour. For a future bake of this bread I would increase the ratio of onion to 35% and the mustard to 10% of the overall flour in the mix for a more pronounced flavour effect.


 


Sour Rye with Caramelized Onion & Mustard

 

 

Ingredients

%

Kg

 

 

 

Levain/Sour

 

 

Dark Rye Flour

100

140

Water

83

115

Mature rye starter-100%

10

13.9

Total

 

268.9

 

 

 

Final Dough

 

 

Medium Rye flour

18.75

150

Bread flour

81.25

750

Levain

29.8

268.9

Sliced sweet onion-cooked

25

270

Olive oil

2.1

22.8

Sea salt

1.8

19

Honey

4.9

52

Grainy mustard

6.2

65

Mustard seeds-toasted

1.4

15

Water

65

590

DDT- 72-74F

 

 

Total kg

 

2202.7

Total flour weight

100

1046.9

Total Hydration

67

705

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