The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture
dabrownman

This bake was similar to the last one with a few additions.  We added some spelt and rye upping the whole grains to 60%.  We upped the water roux another 40% or so because we liked the last bake so much and 40 percent more of fine tasting has to be teeth dropping,.  We added aromatic seeds including coriander, anise, black and brown caraway and fennel.  We also put in some pumpkin and sunflower seeds and some pistachio nuts.

 

Since this bread got larger and more weighty, we decided to make a boule instead of a loaf and hope to be able to turn it out into a round cake pan before putting it into the hot MagnaWare turkey roaster.

  

This bread is even wetter than the last one, in the very high 70’s at least and we didn’t want it to spread out too much so, the cake pan would have been useful to hold the boule together and keep the spread to a minimum but it wouldn't fit.

  

We stuck to the 4 and 40 hour method of the last bake hoping the extra whole grains wouldn’t cause the loaf to ferment too much in the fridge.  After 24 hours it looked fine so we cross our fingers and hope that it will hold up after the last loaf over proofed.

  

This time we will bake this bread cold out of the fridge hoping to catch it before this one can over proof.  Since we had so much add ins to incorporate, we divided them into 3 separate adds – one for each S&F.  The scald went in first followed by the aromatic seeds and then by the rest of the seeds and pistachios all 15 minutes apart.

 

Also trying to keep the bread from over proofing, instead of an hour of ferment on the counter after S&F’s and  after shaping we cut these down to 30 minutes each.  And instead of S&F’s this dough was so wet we did French swlap and folds to incorporate the add ins instead.  It is really weird to have an apprentice speaking French with a German accent.

The bread un-molded easily onto parchment that was lowered after a quick T-Rex slash into a cold aluminum DO.  The DO was placed into a cold oven that was set for 450 F.  When the beeper went off (about 20 minutes later), saying the oven was at temperature, we set the timer for 25 minutes of steaming woth the lid on. 

After 25 minutes we took the lid off and turned the oven down to 425 F convection this time.  5 minutes later we took the bread out of the CO and placed it on the stone where it hit 205 F on the inside in 6 minutes.  Total time in the oven cold and hot was right at 56 minutes. 

We let the boule crisp on the stone in an off oven with the door ajar for 10 minutes.  Can’t wait to cut into this bread because the smell off the aromatic seeds is quite nice and near intoxicating.  I was hoping to wait 24 hours to cut this bread open but ……

Sadly, this bread also had little spring and bloom but it didn’t collapse either – just like the last bake.  It may be that the 40 hour retard is too much when using a YW and SD levain in conjunction with a biga and Tang Zhong.  That is the great thing about bread.  With a baseline established there is no telling what might be possible.

Janet's mash with the whole multi-grains and 3 yeast boosters, seeds nuts and scald really made this bread taste fantastic.  If you were stranded on an island this is the bread you would want to take with you.  I thought the last batch was tasty but this puts it to shame. the aromatic seeds really put it over the top.  The crumb isn't as open as the last bake but this one is more glossy and it has way more whole grains that we love so much.  My apprentice finds it much more difficult to eat holes anyway.... and this bread is plenty airy enough as it is.

Formula

Starter Build

Build 1

Build 2

Total

%

WWW & AP SD Starter

10

 

10

1.83%

White Whole Wheat

62.5

 

62.5

11.42%

Spelt

0

30

30

5.48%

Dark Rye

0

30

30

5.48%

AP

62.5

 

62.5

11.42%

Yeast Water

75

 

75

13.70%

Water

50

 

50

9.13%

Total

185

60

320

20.09%

 

 

 

 

 

SD Starter Totals

 

%

 

 

Flour

172.5

31.51%

 

 

Water

130

23.74%

 

 

Starter Hydration

75.36%

 

 

 

Levain % of Total

24.00%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Red Malt

2

0.37%

 

 

Toadies

6

1.10%

 

 

Vital Wheat Gluten

5

0.91%

 

 

White Malt

2

0.37%

 

 

Rye

90

16.44%

 

 

Spelt

90

16.44%

 

 

AP

180

32.88%

 

 

Total Dough Flour

375

68.49%

 

 

 

 

 

 

 

Salt

9

1.64%

 

 

Dough Soaker Water

245

44.75%

 

 

Dough Hydration w/   Starter

65.33%

 

 

 

 

 

 

 

 

Scald & Soak

 

%

 

 

Spelt

50

9.13%

 

 

Rye

50

9.13%

 

 

Total Scald & Soak

100

18.26%

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Sunflower, Pumpkin 20   ea

40

7.31%

 

 

Pistachio

30

5.48%

 

 

Barley Malt

17

3.11%

 

 

Coriander, Black &   Brown Caraway

15

2.74%

 

 

Anise 5, Fennel 5

10

1.83%

 

 

Tang Zhong

190

34.70%

 

 

Total

302

55.16%

 

 

 

 

 

 

 

Total Flour w/ Starter

547.5

 

 

 

Total Water w/ Starter

375

 

 

 

 

 

 

 

 

Hydration w/ Starter   & Adds

70.05%

 

 

 

Total Weight

1,334

 

 

 

% Whole Grain

60.70%

 

 

 

 

 

 

 

 

Tang Zhong not included   in hydration calculations includes

 

12.5 g each Spelt and Rye and 10 g Oat w/ 175 g of water

 

 

dabrownman's picture
dabrownman

We haven’t made SD ciabatta in a long time and wanted to make one that included some YW in the levain, had some semolina, rye and WWW for flavor while using mostly AP and a little bread flour for the rest of the dry.  We added some VWG to up the gluten of this dough and improve its crumb.  We also took some of our standard pizza dough ingredients; the mix of herbs, garlic and sun dried tomato and added them with some chia seeds.

 The crust came out nicely browned and crunchy and softened as it cooled.  The crumb was open, soft,glossy and moist.  The herbs, garlic and sun dried tomatoes came though but were not over powering.  The SD tang was there in the background but it was subdued due to the YW and no retarding of the dough or starters to bring out the SD flavor.  We didn’t do two separate levains this time but mixed the YW right into the SD starter from the beginning.

 This might well be the best tasting ciabatta we have ever made – just delicious!

 

 It looks to be some fine sandwich bread for paninis by putting the crust of the bread on the inside and grilling the inside of the bread on the outside of the sandwich. Formula and Method follow.  Here is a nice beer can chicken sandwich with lettuce and Amish Swiss, chips, berries and some salad and a chocolate sandwich cookie. 

Method

Make the YW and SD levain in 3 stages each 4 hours apart for a total of 12 hours.  The levain will triple in volume

The next morning autolayse the flour with the water for 1 hour in the mixer bowl.  Add the levain and knead with dough hook on KA 8 for 8 minutes or until the dough releases from the bowl.  Add the salt and chia seeds and knead on KA 8 for 1 more minute.  Place in a well oiled plastic covered bowl for 15 minutes.  Do 4 S & F’s every 15 minutes in the bowl.  Add the herbs garlic and sun dried tomato and do 2 more S & F’s.  Let ferment and develop in a well oiled bowl until the dough at least doubles.  This will take about 3 hours

Turn out onto a well flowered counter, shape into (2) 8”x14” rectangles with an oiled dough scraper, dimple top with fingers, spray top with oil and cover with a dusting of flour and plastic.  Let rest 60 minutes.

After 60 minutes, preheat oven for 45 minutes at 500 F regular bake with steam and stone in place.  With 2 dough scrapers, transfer ciabatta to a floured parchment paper on a peel by flipping in over at the same time.  Reshape as necessary.  Slide onto stone and steam for 6 minutes.  Remove stream, turn loaves 180 degrees and bake another 6 minutes at 450 F convection this time.  When the internal temperature reaches 205 F it is done but not finished.

Turn off oven, leave door ajar and bread on the stone for another 8 minutes to crisp the ciabatta crust.  Move to a cooling rack to cool to room temperature.

Semolina, Rye and WWW Ciabatta w/ Chia Seeds, Herbs and Sundried Tomato      
       
Mixed Starter    Build 1    Build 2    Build 3     Total      % 
SD Starter2500253.69% 
Yeast Water30100408.00% 
AP55506016516.00% 
Water25354010016.00% 
Total Starter1359510033066.00% 
       
Starter      
Hydration74.65%     
Levain % of Total24.54%     
       
Dough Flour        %    
Rye255.00%    
Semolina20040.00%    
White WW255.00%    
Bread Flour8016.00%    
AP17034.00%    
Dough Flour500100.00%    
Salt102.00%    
Water500100.00%    
Dough Hydration100.00%     
       
       
Total Flour677.5     
Total Water632.5     
T. Dough Hydrat.93.36%     
       
Hydration w/ Adds92.67%     
Total Weight1,345     
       
Add - Ins        %    
VW Gluten51.00%    
Chia Seeds204.00%    
Total255.00%    
       
 Herbs and Veggies     
1 Clove Garlic      
1/2 T Garlic Chive      
1/2 T Rosemary      
1/2 T Sage      
1 T Sundried Tomato    

 

dabrownman's picture
dabrownman

No, No, No - My apprentice is not a nut!  This is a slightly more simple formula trying to achieve a balance between taste and holes.  Taste always wins out over holes and appearance in my book.  It has to taste good first before going to other wanted crumb and crust attributes.

 Sadly, when throwing boiling water into the hot cast iron skillet, water splashed onto the stone where the bread had just been placed - after sliding it off the peel taking the parchment paper with it.  No problem.  I will just tilt the stone and let the water run off.  But alas, the bread slid off onto the oven rack making a mess of some very nice bread up until that time.  Found a spatula and mooshed it back on the stone as best  we could but was left with a loaf that didn’t spring as well as it should and developed a strange knob hanging off the side of it.

It did taste great though and the WW, Bulgar and hemp sprouts came through and the texture of the crumb was further enhanced with the pistachio nuts and sunflower seeds.  The rye is subtle and WW is pronounced.  The crumb holes were OK even though they suffered the worst of the oven loading and steaming ordeal.  Formula and Method follow the crumb shots.

 

 Multi-grain SD w/ Multi Sprouts  2 Nuts and Seeds Somewhere 

 

 

 

 

 

 

 

 

 

 

 

 

SD Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter

25

 

 

25

5.41%

Rye

25

 

 

25

5.41%

WW

25

 

 

25

5.41%

AP

 

50

25

75

16.22%

Water

50

50

 

100

21.62%

Total

125

100

25

250

54.05%

 

 

 

 

 

 

Starter

 

%

 

 

 

Flour

137.5

29.73%

 

 

 

Water

112.5

24.32%

 

 

 

Hydration

81.82%

 

 

 

 

Levain % of Total

0

25.08%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Rye

25

5.41%

 

 

 

6 Grain Cereal

25

5.41%

 

 

 

Dark Rye

25

5.41%

 

 

 

White WW

50

10.81%

 

 

 

Bread Flour

100

21.62%

 

 

 

AP

100

21.62%

 

 

 

Dough Flour

325

70.27%

 

 

 

Salt

7

1.51%

 

 

 

Water

260

56.22%

 

 

 

Dough Hydration

80.00%

 

 

 

 

 

 

 

 

 

 

Multi-grain Sprouts

 

%

 

 

 

Hemp

25

5.41%

 

 

 

WW

25

5.41%

 

 

 

Bulgar

25

5.41%

 

 

 

Total Sprouts

75

16.22%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.16%

 

 

 

White Distatic Malt

10

2.16%

 

 

 

VW Gluten

10

2.16%

 

 

 

Pistachio/Sunflower

50

10.81%

 

 

 

Total

80

17.30%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.24%

 

 

 

 

Total Weight

997

 

 

 

 

 Method

 Do the sprouts first by soaking them for 5 hours and then letting them rest on (2) damp paper towels, covered with another and plastic wrap and reserve until needed..

 The  method is similar to recent bakes.  A 3 stage SD levain build only this time the stages were 3 hours apart.  With the AZ kitchen temps hitting90 Fa 9 hour build was more than sufficient to get a strong levain.  Instead of rye based like last time, this one was more WW and AP flour based to fit the bread we were after for this bake.  The dough was more AP Bread flour and White WW than usual to go with the levain.

 We added some honey as it pairs so well with WWW.   Had some Hemp, WW and bulgur sprouting but WW was all that sprouted so the other 2 were a soaker.

 Autolyse the flours, the VWG and the diastatic malt,  all the water, less 10 g, 24 hours in the fridge and retarded the levain for 12 hours, all in hopes of bringing out the sour.  The next morning we kneaded the autolyse and levain with the added 10 g of water by hand  before kneading on KA 2 for 8 minutes with the dough hook.  Added the salt and knead for 2 more minutes on KA 3.

 Transferred the dough to a well oiled bowl since this is a high hydration dough and let rest for 20 minutes.  Do 4 S &F’s on a floured work surface, at 20 minute intervals- about 4-6 turns each depending on how the dough feels.  When it tightened up it was time to stop.  On the 5 th S& F fattened out the dough and incorporated the sprouts and nuts.  Do 1 more S&F for a total of 6.

 Let rest on the counter for 1 hour.  You may need longer if your kitchen isn’t 90 F.  Then refrigerate for 24 hours.  Take the dough out of the fridge and let it warm up for an hour.  Pre-shape by dragging the boule’s skin tight and then let rest for 10 minutes.  Shape and place in your favorite boule final proofing container - mine is a cloth lined basket that is well floured with rice flour and AP mixed 50-50.  But, you can make what ever shape suits your fancy.

 Let bread rise in a plastic bag until it passes the poke test - mine took 2 hours at 86-88 F.  Get oven ready at 500 F with steam and stone 45 minutes before bread is ready to bake.  Turn out of the basket onto parchment and peel, slash your favorite way and place on the stone with steam for 15 minutes turning temperature down to 450 after 5 minutes.   Remove steam and turn oven to 425 F convection and bake until the bread is 205 F in the middle.  Turn off oven and leave bread on the stone for 12 more minutes with oven door ajar to dry out.

 Move to a wire cooling rack to completely cool before cutting.

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