The Fresh Loaf

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yozzause's picture
yozzause

baked before work

 

Hi Folks been a while since i last had a bit of a bake at work, i had been tending my culture regularly but just didnt get the time to do a batch.

But that changed i made a dough during the lunch break just the bog standard 3 flour: 2 water :1 sourdough culture, also being 3 kgs: 2kgs: 1 kg:

The dough was stretched and folded every hour 1.00 2.00 and 3.00 the dough was taken at 4,00 scaled pre shaped rested and then moulded placed on couches and into the cool room for overnight.

Next morning i got in @5.30 am and was going to process another dough for the restaurant/cafe whilst i was waiting for the sour dough to bake.

I got everything into the mixer including the water only to find that the mixer would not start,  i checked the micro switches, and still couldnt get it to go, i then tried to fire up the oven with the same result nothing happening.

I quickly looked up and saw that bug zapper was off too, a sure sign that the emergency stop had been tripped, i knew where the switch was but where is the reset key, i contemplated the early morning call to the Hospitality technician and decided to wait until 6.00 but kept looking and eventually found the key and got everything going.

 

     

 all above the sourdough the loaves scaled @500g the stcks at 300g, below the 100g  2% everyting (almost) dough these mini loaves were

served cut diagonally and served with a hearty soup, the restaurant cafe outlet is in the west end of Fremantle next to the University

of Notre Dame with customers being students and pensioners that know good value @ $7.50 and the serves are generous!

 

 

So there we have it  the Sour dough turned out well  and the 100g mini's that were destined to accompany a french onion soup  were looking good in the oven too this was a reasonably rich dough, one i call MY 2% Dough

In this case 2kgs of flour 2% salt 2% milk powder 2%butter 2% egg 2% yeast .0.5% dobrim 500 bread improver which allows this to be an instant dough, water was not measured i'm afraid in my haste to get things underway. From the mixer onto the bench scaled preshaped rested (whilst i put the sourdough into the oven, and then shaped onto flutes on trays and into the proover. 

All in all a nice little wake up starter before the real job, a quick shower to start behind a desk for 7.45.   

Kind regards Yozza

 

Theresse's picture
Theresse

Pics of my first sourdough bread using my first sourdough starter

...which surprisingly turned out pretty perfect!  I was following a Ken Forkish recipe but put in sourdough starter instead of dry yeast without altering anything else in the recipe.  I thought it would be a major flop but it turned out not only attractive to look at but VERY delicious!

I first made the starter in Dec. '13 but have only used it in pancakes and waffles until now!

 

FrenchNyonya's picture
FrenchNyonya

Raw bread!!!

Is there a way to save a 70% baked bread? I baked 3 french country batards 2 days ago. They came out with almost burnt bottom but pale top.  When cut into one of it..it's gummy. Is there anyway to save them? May be freeze then bake in a hot oven again? Advice please.. 

Sylvia

Conjuay's picture
Conjuay

Anti-bread sentiments

I'm coming across more and more negativity about bread recently that I'm really starting to get annoyed by it.

Why has bread become another dietary whipping boy?

Comments?

ExperimentalBaker's picture
ExperimentalBaker

Raisin Yeast Water with SD Hybrid White Sandwich Loaf

Baked this in the morning before going to work.

Process is similar to the one from the original post here.

Some changes on my side:

1) My yeast water is not that active. Maybe I have not been feeding it enough and left it in the fridge. So it took more than 10 hours to get it to double after making the levain. So, in my main dough, I added in 60g of my active sourdough (100% hydration) and more sugar (60g). I adjusted the remaining flour (-30g) and water (-30g) accordingly.

2) For the main dough, instead of using water, I used more yeast water.

3) I knead the butter into the dough after the salt is mixed. All kneading is done by my bosch mixer.

4) I added 20g of white sesame seeds and 20 g of black sesame seeds. They are toasted in the oven slightly beforehand. I added them after gluten formation is moderate.

5) I did a bulk fermentation of 2 hours because my room temperature is 30C.

6) The proofing time is much longer than 2 hours. Like I mentioned previously, the yeast water is not very active. So, after proofing at room temperature for 4 hours, it has not reached the top of the tin. And because it is my bedtime and I don't want it to over-proof while I am sleeping, I put it in my wine cooler at 15C.

This morning when I woke up, the dough is about 1cm above the top of the tin. I baked the dough using the cold start method mentioned in the original post. 20 mins of 210C was enough to nearly charred the top of the loaf. Internal temperature is 90C when I pulled out the loaf.

Next bake, I will have to reduce the temperature to 200C.

I made another different loaf last night, now it is slowly proofing in the fridge, it is the chocolate sourdough recipe from shiao-ping's post. I won't get to bake it till tomorrow night, ie. close to 48 hours of fridge time.

Felila's picture
Felila

How to use up ten pounds of brown rice flour

They cleaned out a freezer at my Zen center today, and sent me home with some unwanted flour.

Someone, at some point, was fond of brown rice flour. I am wondering how best to use it up. I searched for rice flour discussions here and they all seemed to involve rice flour to dust bannetons, or rice flour as a substitute for wheat flour in gluten-free bread.

I do not have any bannetons, not that dusting them would use up ten approximately ten pounds of flour. I am not interested in baking gluten-free bread. I buy white bread flour, higher gluten than AP, for my sourdough bread. 

Probably I should just substitute brown rice flour for some percentage of the wheat flour in a recipe. Perhaps substitute for whole wheat in struan bread. What would be a percentage that would still give me a good rise, crumb, and crust?

P.S, Got small bags of other odd flours. Garbanzo-fava flour? Tapioca flour? Millet flour? Suggestions?

 

trangha2201's picture
trangha2201

Pineapple juice starter being... a bit too active?

Hi everyone,

Recently I've been up to the challenge of making my own wild yeast starter by mixing pineapple juice with rye flour. I followed a simple recipe that calls for 2Tbs of juice and flour everyday for 4 days and feed normally thereupon. Its been day 3 now and the yeast is extremely bubbly after only 8 hours from the last feed while the recipe suggested 12 hrs or so. I've read that the yeast being active is a good sign but  I'm also worried that i might be doing sth wrong because this is my first time catching yeast therefore i should be following the recipe exactly. Should i feed it twice? Should i double the flour? Should i start feeding it white flour and water? any suggestion is welcomed. Thanks guys.

Trang

PS the room temp is about 30C or so. 

dosal's picture
dosal

malt

Could you, please, tell me how you store malt. I had mine in a snap top plastic container and it formed a solid mass.

Our humidity is high during the summer. I had no problems during the winter months.

Since it was a plastic container I could rap it against the counter top and break the whole into smaller chunks which I put into a glass container with screw on lid. This went into the fridge.

Any ideas how to break up the chunks further? Everything I use on it gets sticky quite fast.

jamesjr54's picture
jamesjr54

Sourdough with whey

 

We've started making Greek yogurt at home, which leaves us with lots of eft-over whey. We've made ricotta, and I've started experimenting with using whey for some portion of the water.   

Here's the formula I used:

Levain

100 g 100% starter

100 g KAF AP

70 g Water

30g Whey (yogurt-making byproduct)

16 hours

Dough

All of the starter

700g KAF AP

300 g Sprouted whole wheat

722 g Water

20g Kosher salt

Mix all but salt - autolyse 20 min

Add the salt and knead 10 mins

Bulk proof in fridge 8 hours

Next morning, out of fridge, stretch and fold every 30 mins for 2.5 hours (this dough was slow to develop)

Shape and proof 1.5 hours

Bake in cast iron 40 minutes at 485F. Covered for 20, then uncovered.

Taste is amazing. Not at all sour, but full-flavor. Browned up more with whey - because of the sugars? 

 

BKSinAZ's picture
BKSinAZ

Some general beginner questions that I have been saving up..

I have been baking for about 1.5 years now. Just baguettes and sandwich breads. During this time, I have had made many successes and mistakes. It has been a wonderful and rewarding journey. I have some questions that I have saved up and hope I can get some answers. I hope they are not stupid questions.

  • What is the difference in "function/purpose" between the first rise and second rise?
  • Is the second rise called "proofing"?
  • What are the symptoms of under (1st) rise? and over (1st) rise considering the second rise is timed correctly?
  • As far as simple sandwich bread is concerned, are there any advantages or disadvantages with increasing the hydration? (sometimes when I go by the recipe, the dough seems stiff to me, and yes I use a scale)
  • When preparing the dough for the second rise/shaping, how gentle must I be? I mean do I perform a second knead or just gently flatten out the air bubbles and then shape?
  • Symptoms of a slightly under 2nd rise?

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