The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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BakedVanilla's picture
BakedVanilla

Help! Starter fed gluten free flour

Hello everyone. This is my first post on the forums, although I am a long-time reader of this site. I couldn't find the answer to my question, which is why I'm posting. Sorry in advance though if this sort of thing has been asked before!

For over a year now, I have been maintaining my starter, which I started from the Carl's 1847 Oregon starter. When I'm not baking with it, I keep it in the fridge and feed it all-purpose flour once or twice a week. Earlier today I asked my husband (for the first time ever) to feed the starter, and he fed it a gluten free flour instead of the regular all purpose! Yikes!

It is a gluten free flour made by Bob's Red Mill, made of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour. I now have about 5 cups of starter that I have no idea what to do with. Is the whole thing ruined now? Is there anything really awesome I can make with it? Do I have to restart the starter from scratch? Will it go bad or moldy; as I suppose the yeasts won't be able to digest the gluten free mix?

Moral of the story: keep a back-up of your starter. I know I'd be way happier right now if I did. Also, don't let someone who doesn't know anything about baking feed your starter, so you can't harbor feelings of ill-will later.

Any help you guys could give me would be great.

dylemma's picture
dylemma

5% Freshly Milled Rye Country Loaf

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

Using the "Tartine" method, I refreshed a mature starter with 90 degrees F water, and inocculated it 20%.  After 2.5 hours mixed the levain, 85 degrees F water and flours.  Autolyse for 30 minutes, then added the salt. The dough temperature ended up at 81 degrees F.   Two stretch and folds each hour for the first 2 hours, let sit until 25-30% rise.  Pre-shaped and benched for 30 minutes.  Shaped, placed in baskets and counter proofed for 1.5 hours. Then onto a 39 degree F retard for 17 hours.

The crust was thick and chewy, the crumb was soft and slightly sour.  Why only 5% rye you might ask, because my kids are always on the look out for "brown bread" and won't touch it.  So I figured I will slowly increase the amount as time goes by.    

-Derek

jerkor's picture
jerkor

Long Life Breads

Hi Members

I am very interested in creating a part baked long life bread.  These are widely available in European supermarkets.

Delifrance a France based commercial bakery do many products that have a three month shelf life.  They come in a sealed plastic pack, and go in the oven for 10-12 minutes and you have fresh backed bread.

Does anyone know how they do this.

Regards

J

punkchef77's picture
punkchef77

Pugliese

mihaicph's picture
mihaicph

Fit tartine bread into 8-5 job......and with little time in the morning.

Hi,

I have made Tartine bread few times with different results and i would like to try again since my starter is almost 29days old but i have problems fitting it into my job so i need some help to plan. I work from 8 - 5pm so i have only 30min in the morning so i need a way to make the Tartine bread in my schedule without lowering the quality if possible.

Afaik i need 7-8h starter - 20min for kneed (machine) - 1h rest (autolyse) - 4h bulk fermentation (whith 30min turns) - 20 min to shape - 30min rest on table - final shaping and rest 4h - bake 40 min (20 with lid and 20 without)

Can i change the above in such way so i can fit it in my schedule ? I was thinking if i could make it in such way that i could bake the bread around 5-7 pm, that would fit my schedule perfect so maybe i need to put it in the schedule or use colder/warmer water ???

/Mihai

davidg618's picture
davidg618

Fun Weekend Bakes

Saturday evening's dessert: Peach Upside Down Cake. (I had my piece sprinkled with a few drops of Amaretto.)

and Sunday morning's bagels. (Ciril Hitz Baking Artisan Bread, CHEWY Bagel formula converted to natural levain.)

David G

I676's picture
I676

Mark Bittman's Whole Grain "Sourdough" Article

So Mark Bittman had a piece in the NY Times today or yesterday on the deliciousness of whole grain bread, and how sourdough is the best method for making it. I tend to agree (warning: rank amateur's lay opinion), but I don't think that any of his recipes are actual sourdough. Instead, his sourdough rye just uses a sponge made with instant yeast and fermented overnight...strains of the Leahy no-knead bread phenomenon Bittman popularized? Nothing wrong with Bittman's rye recipe, but calling it sourdough seems like a real stretch.

Anyhow, an interesting read. And I must say, he makes a good point about why hobby baking is so alluring.

http://www.nytimes.com/2013/02/10/magazine/the-wheat-lowdown.html?ref=magazine&_r=0

[Edit: I read his rye recipe too hastily. My bad. (Very bad.)  He has you starting it with a pinch of instant yeast, but letting it sit at room for a few days with daily refreshment. That may not be a dogmatically perfect method, but surely lactic acid bacteria will grow and acidify the environment in that amount of time. It won't be a mature starter, but it seems like the resulting bread could be called sourdough, if we're not being too strict. The only question is whether wild yeast will have taken over at that point--or ever. I don't pretend to have any idea what happens when you put instant yeast in a starter and then ferment it for a few days. Surely the LAB come.]

isand66's picture
isand66

Cherry Tea 36 Hour Sourdough Miche with Cherries

The storm has come and it has delivered as promised.  Here on the South Shore of Long Island where I live we spent most of the morning digging out of 20+ inches of icy heavy snow.  In between the snow plowing and digging I managed to shape and get my latest bread in the oven.

Using the 36 hour technique I adapted from TxFarmer's blog posts on The Fresh Loaf, I made a hearty style loaf with my favorite cherry flavored tea, fresh chopped cherries and some oat flour.  I used the oat flour in the levain as well as the final dough.  Some potato flour and malted wheat flakes were added to round out this dough.

The end result was a nice moist crumb with a great chewy crust with cherry chunks.  This was a large loaf and took almost 2 hours to bake.  I lowered the temperature to 425 F. to prevent the crust from getting too dark which is one of the reasons why it took so long.

This exciting technique takes a while but it is worth it. I actually let the dough retard longer than 24 hours called for in the recipe due to my schedule and I don't think it effected the final bread either way.

Directions

Starter Build 1

104 grams Seed Starter (Mine is a 65% White AP starter)

100 grams Oat Flour (KAF)

200 grams European Style Flour (KAF)

203 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

Starter Build 2

All Starter from Build #1:

35 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 - 6 hours.  The starter should almost double when ready to proceed.

Main Dough Ingredients

300 grams  Starter  from above (note: you should have a small amount left over)

450 grams European Style Flour

200 grams Oat Flour (KAF)

100 grams Potato Flour

100 grams Malted Wheat Flakes

20 grams Seas Salt or Table Salt

88 grams Fresh Cherries (Pitted and chopped)

600 grams Cherry Tea Iced  (Make sure the tea is ice-cold before using.  I added the hot tea to ice cubes)

Procedure

Mix the flours, malted wheat flakes and the ice tea together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.  During the last stretch and fold flatten out the dough slightly into a rectangle and add the chopped cherries.

Put the dough back into the refrigerator for around 20-30 hours.  I ended up letting it go around 30 hours.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, shape as desired.  I made a large Miche and placed it in my cloth lined basket.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   Since this loaf was so big I ended up lowering the oven after 35 minutes to around 425 degrees.  When the loaf is nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

Cat-Angel Bell Weathering the Storm
The Dolphin is Trying to stay above the snow
Misty waiting for some Cherry Sourdough.....okay so she's waiting for some Kibble!
Kneads_Love's picture
Kneads_Love

Challah -- Don’t Try This At Home

This is a post about how NOT to bake a challah. Not that it wasn’t delicious. It was. We totally just scarfed down, like half of it, still warm from the oven. I know… we’re shameless. But still and all, making it was a nightmare.

Here is the recipe.

Note: Do NOT follow this recipe. Even though this is maybe the sweetest, richest, eggiest challah I have ever tasted; chewy and doughy, with just the right amount of crust, there are 10,000 things wrong with this recipe. Baking it ruined my day. Maybe my life.

Sponge (Quick Starter)

Dissolve: 1 packet dry-active yeast

Into: 8oz Water (warm)

The mix: 1 cup (4.5 oz) All Purpose Flour

Chillax the starter for like 10 – 15 min.

Dough

Mix: 2 oz water

With: ½ cup honey

And: ¼ cup Vegetable Oil

And: 2 Eggs

And: 2 Egg Yolks

Beat together.

Add Starter.

Then mix in: 15.5 oz AP Flour

And: 1.5 tsp salt

I know what you’re thinking, “ok, so what’s the problem?”

The problem is that the consistency is like a thick pancake batter. Except it sticks to everything it touches.

I dumped it onto the counter and tried to knead it. Have you ever kneaded batter? I slapped it, stirred it, swirled it, pounded it, and scooped it. 25 minutes later, the counter, my hands, my arms, my shirt, the cabinets, were covered in sticky, wet formless dough. I alternated between using my hands and using a scraper to try to keep everything in the middle of the counter.

So, I decided to add some flour. Pouring the flour onto the counter and onto the dough and mixing it in. For 3 cups of flour I labored on this beast (yes, I know that I just used “a cup of flour” as a unit of time.)

It finally took on some shape. Still very sticky.

Oil a bowl and let it rise for 90 min. (try to get as much of it off of your hands and arms and into the bowl as you can.)

After the first rise, separate it into 2 balls. Let rest for 5 min. Cut each ball into 3 balls. Let rest for a few more minutes.

Roll out into strands. More flour was essential to being able to work with the strands.

Form 2 braided-Challah-shaped-thingies (Some folks refer to these as loaves.)

Mix 1 egg with about a 1/4 cup honey  and paint the loaves.

Let rise for 60 – 90 min.

Paint loaves again.

Bake at 375 for 35 min. Rotating baking pan after 20 min. When you open to rotate, also cover the loaves with some foil to prevent over-crusting.

Try to take it out when the internal temp is around 195. After 10 min, I poked it with my digi-pen and it was 205. Time to take it out.

Cool on wire rack to prevent bottoms from getting soggy.

The loaves were a touch misshapen but not as bad as they might have been.

I want to find a recipe for challah that is as sweet, eggy and doughy as this one but which is easier to work with.

Kneads_Love

Crider's picture
Crider

Crider Sells Out

I'm approaching the age of sixty and I've been baking regularly for about ten years and doing it by hand. But a bug got in my soup more than two years ago when txfarmer posted the breathtaking blog "Sourdough Pan de Mie - how to make "shreddably" soft bread". She wrote and demonstrated about intensive kneading and how that was the secret to those amazing loaves. She showed different windowpane characteristics which developed as she cranked her mixer for rather long periods of time.

I was intrigued, to say the least. I even played around with long-time kneading by hand. I remember how I spent fifty minutes hand kneading a white dough until it finally showed signs of over-kneading. Not practical. A mixer is definitely needed for that kind of thing. But I never really liked the way home mixers appear to beat the hell out of the dough. It seems they spin way too fast, especially compared to commercial mixers, and especially compared to fork mixers and falling arm mixers. There were (are?) actual countertop falling arm mixers Artofex made. Santos still makes a fork mixer that gently turns the dough. It sells in the US, but $1,200? Not only couldn't I afford something like that, I'd rather use that kind of money to lie on a warm beach in Hawaii right now.

The truth, probably, is that these home mixers really aren't being harsh on the dough at all and I'm just clinging to my superstitious hand-knead ways. Temptation came when I saw a video on Youtube of somebody demonstrating a little Bosch MUM 4 Compact mixer, and when they turned it to speed one to incorporate the ingredients, it was slow — real slow. I loved that! I downloaded the manual for that machine to see if it is willing to operate on speed one indefinitely. It is!

Weird thing is, Bosch USA still doesn't admit they sell the things. All they feature on their website are the big MUM 6 Universals. But Pleasant Hill Grain happily sells them whenever they have some to sell. One ninety nine! You could get six MUM 4s for the price of one Santos fork mixer . . .

When it arrived I didn't have any flour milled or sourdough started for a big loaf, but I did have a sack of all-purpose white flour in the cupboard and yeast in the 'fridge. What could be more fun than a sandwich loaf? Haven't made a white sandwich loaf in years. I didn't do txfarmer's Pen de Mie, but I did a lean loaf at 65% hydration. I stood there and stared at the mixer for fifteen minutes as it gently, very gently kneaded the dough round and round on speed one. It was fun watching. Do you all stare at your mixer when it's kneading? Could have gone longer, but maybe next time. The dough felt and handled wonderful. Flour, water, salt & yeast. Why do supermarket bakeries refuse do make a simple sandwich loaf like this?

 

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