The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture
dabrownman

Getting Ready for Ploetziade 2

Lucy has been gathering up ancient grains like farro and einkorn and Kamut and other allowed newer organic heirloom grains that are being replanted in small quantities in Arizona like Desert Durum, Pima Club and Sonoran White.

 

It is heartening that the folks at Hayden Mills and the O’Odham / Pima Indians at Ramona Farms are replanting these grains and offering them for sale - even if at steep prices.  It has been an interesting endeavor just to find some of these and talk to the people involved.

 

We know there are so many other grains out there that could be brought back to life but there is a reason why these grains went out of favor in the first place too and not many bread bakers can afford to spend $5-$7 a pound for these grains either.

 

One of Lucy’s recipes took the left over 85% extraction 7 grain flour from last Friday’s bake that already had farro and Kamut in the mix and added some Hayden Mills Desert Durum and Farro to it along with the Einkorn we found at Whole Foods to get the mix up to a real 9 grain bread.  I know that Lucy has an 11 or maybe even 13 grain variation in her someday.

 

Even though she already had some rye in the mix she tossed in some left over whole rye too just to get some whole grain in there even though this bread doesn’t need it being that the rest of the grains are 85% extraction. We have been wanting to make a bread like this for a while to see what getting the hardest bits out of the mix might  bring to the party.

 

The other bread is a 50% whole grain bread using Pima Club and White Sonoran for the whole grains and AP for the other 50%.  The two whole grains are white wheat varieties that are supposedly low in gluten so the AP was a good paring to keep the gluten low.

 

Folks think that these ’weak gluten’  flours are good for making tortillas, cookies and cakes and they are but eventually, we want to try them out on baguettes since they too are also made with low gluten flour – and pizza too.   I’m guessing, after seeing this bread from the outside, that it also can make some fine sourdough too.

 

The mis en place for ........................................................a fine Chinese 5 spice stir fry

The levain for the 9 grain was made with the same 85% extraction flour but the levain for the AZ bread was made from the 15% hard bits sifted out from the milling process.   If there are hard bits in the mix we like to put them into the levain build to get them a wet for as long as possible.  The other difference was that the levain for the 9 grain bread was refrigerated for 48 hours, 1 hour after the 3rd feeding and the AZ levain was not refrigerated at all.

 

Each of the breads had a 1 hour autolyse with the dough flour and water with the pink Himalayan sea salt sprinkled on top.  The hydration was 5% higher for the 9 grain at 80%.  Each went through 3 sets of slap and folds of 5, 1 and 1 minute on 15 minute intervals.

Oddly the 85% extraction dough felt much more slack and new thought it would be the other way around.   No stretch and folds or bulk ferment was done.  We quickly pre-shaped and then shaped a boule and an oval and placed the dough into the baskets, bagged them and retarded them for 14 hours.

 

First thing this morning we fired up Big Old Betsy for the 550 F regular bake preheating.   When she hit 525 F we put 2 of Sylvia’s steaming pans and a larger one of David’s Lava Rocks.   Sylvia’s pans had rolled up kitchen towels in them and all 3 were half full of water.  By the time BOB hit 5560 F the steam was billowing.

 

A healthy breakfast and lunch should always be on the menu.We removed the dough from the fridge and the baskets by overturning them onto parchment on a peel.  We did a quick slash job on them and into the oven on the bottom stone they went.  After 2 minutes we turned the oven down to 465 F and continued to steam for a total of 15 minutes.  Once the steam came out we turned the oven down to 425 F - convection this time.

The smaller AZ loaf was done in 30 minutes total and the larger 9 grain loaf took 5 minutes more.  Both sprang, bloomed browned up nicely with tiny blisters.  One was slightly darker than the other one though.  After coming out of the oven crunchy, the crust of both went soft as they cooled.

 

Lucy got all dolled up today for Mother's Day with a bath and some much needed grooming.

The crumb of both came out less open than we had hoped for but for bread this healthy and hearty it is still light enough, moist and soft.  Lucy and I liked the 9 grain because of its deeper flavor and more sour but the girls will like the lighter AZ bread the best.  Neither has ans seeds,nuts, fruits, scald or sprouts in them even though both are healthy options for sure.

Lucy reminds you to not forget the salad especially when it has home grown heirloom tomatoes. 

Formula

Pima Club and White Sonoran Boule

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

5

0

0

5

1.08%

AP

5

10

15

30

7.50%

15% Extract Pima & Sonoran

5

10

15

30

7.50%

Water

10

20

30

60

15.00%

Total

25

40

60

125

31.25%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

62.5

15.63%

 

 

 

Water

62.5

15.63%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.08%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Pima Club

100

25.00%

 

 

 

AP

200

50.00%

 

 

 

White Sonoran

100

25.00%

 

 

 

Dough Flour

400

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.95%

 

 

 

Water

289

72.25%

 

 

 

Dough Hydration

72.25%

 

 

 

 

 

 

 

 

 

 

Total Flour

462.5

 

 

 

 

Water

351.5

 

 

 

 

T. Dough Hydration

76.00%

 

 

 

 

Whole Grain  %

50.00%

 

 

 

 

Total Weight

829

 

 

 

 

Hydration w/ Adds

75.03%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

3

0.75%

 

 

 

White Malt

3

0.75%

 

 

 

Total

6

1.50%

 

 

 

 

85 Percent Extraction Multigrain Sourdough

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

1.71%

85% Extraction Wheat

10

20

40

70

13.73%

Water

10

20

40

70

13.73%

Total

30

40

80

150

29.41%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

75

14.71%

 

 

 

Water

75

14.71%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

13.45%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

37

7.25%

 

 

 

85% Extracttion MG Mix

473

92.75%

 

 

 

Dough Flour

510

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.88%

 

 

 

Water

416

81.57%

 

 

 

Dough Hydration

81.57%

 

 

 

 

 

 

 

 

 

 

Total Flour

585

 

 

 

 

Water

491

 

 

 

 

T. Dough Hydration

83.93%

 

 

 

 

Whole Grain Equivalent %

7.35%

 

 

 

 

Total Weight

1,115

 

 

 

 

Hydration w/ Adds

80.10%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

6

1.18%

 

 

 

White Malt

6

1.18%

 

 

 

VW Gluten

16

3.14%

 

 

 

Total

28

5.49%

 

 

 

 

 

 

 

 

 

85% Etraction includes:: Buckwheat, Einkorn. barley, farro

 

 

 wheat, spelt, corn & oat - Plus the whole rye makes 9 grains

 

 

 

 

MANNA's picture
MANNA

I baked my levain

I had commented on doing this awhile back. I kept feeding my levain intill it reached 1200g. Pulled 200 off and added salt to the rest. Hydration is around 65%. Not totally sure since I just went by feel and it felt about 65. Bulk ferment at room temp then shaped and into the fridge for a cold proof overnite. It has a nice fruity smell from the levain being at a young stage and having a meal of barley from this past weekends bake. Its cooling now and I will cut into it after work.

jamesf's picture
jamesf

James from Tucson

Hello my name is James.  I am located in Tucson Arizona.  I came to your site in search of information on Russian rye bread recipes and was pleasantly surprised.  I am new to baking and am looking forward to an exciting learning process.  Any referrals to posts for newbies, beginners etc would be appreciated.  I'm struggling with terms like hydration and with understanding the sourdough process.  Cheers!

SCHEFFY's picture
SCHEFFY

SAN FRANCISCO SOUR DOUGH BREAD

HI EVERYBODY,

I AM SCHEFFY A SWISS NATIONAL AND RETIRED IN MANILA , PHILIPPINES.

COULD ANYONE PROVIDE ME WITH THE RECIPE TO MAKE A FINE TASTING SAN FRANCISCO SOUR DOUGH BREAD.

PLEASE INCLUDE AS WELL THE STEP BY STEP PREPARATION FOR THE SOUR DOUGH STARTER.

THANK YOU FOR SHARING YOUR EXPERTISE.

KIND REGARDS  SCHEFFY

 

 

 

gmagmabaking2's picture
gmagmabaking2

We 3 gmas honored our Mama this week

This lead in picture is our Mama, Lillian Auiler. She inspired us so much. We lost her in 1996, but she lives on in all of us and her grandchildren, great-grandchildren and great-great-grandchildren. She gave birth to 8 and raised seven children... that may have been the beginning of the term "multiple personalities", thank goodness they were in separate children (I think)... Mama's favorite dessert was GINGERBREAD WITH HOT LEMON SAUCE. So that is what we made.

Below are Helen's picture... starting with the baby of the family... 

   

Here we have the batter, the baked, and the lemon sauce... Helen said this lemon sauce was good enough to drink...but she did the right thing and put it on the gingerbread.

                                      

I can picture Mama's smile for this one... I can see her hand on the fork.

    

These are mine... Batter, baked and with the lemon sauce poured over the whole thing, as it sat the lemon sauce soaked in... with just a little bit around the edges... I cut the 8x8 square into nine blocks... could have made 12 for a more manageable serving. Very good and very rich. Mama would have loved it.

            

Barb made her gingerbread AND she made some cupcakes...she put a marmelade in the cupcakes that sank, but still tasted delicious. 

All in all a great day together... our Mama and our Gramma were both bakers, Mom more toward desserts and Gramma, the best breads and rolls around... We dedicate this bake to them. Only one of us held the pen when this was written, but our hearts were beating as one.  The connection is still there, thank you my sisters.

To Mama from all your kids; How can we say thank you? Words or tokens are surely not enough. Can you look into our hearts and know how much we all love you? Can you see your influence upon us - even upon our collective children? Can you see the gratitude we have for all the times you did without - because we did with? The sadness we as adults feel because we realize that as children we never acknowledged the sacrifices you were making. Do you know how often you gentle our tongues and stay our hands. You reminded us where our backbones were and you taught us to trust ourselves and respect ourselves. Your lessons will not be forgotten, but will be handed down to our progeny; and no matter how aged we all become we will remain, your loving children, grandchildren, sons and daughters-in-law. (Lillian Nevada Smith Auiler 11/7/1912 - 9/25/1996.

Happy Baking, and if YOUR Mama (or Gramma) is still alive - Give them a big HUG from the 3 gmas.

Barbra, Diane and Helen

nardir4's picture
nardir4

Bread in breadmaker tray sticks

This has probably been answered elsewhere,but I am new to this forum and can't findanything.

I have a sunbeam convection bakehouse breadmaker which makes a lovely loaf,but getting the cooked loaf out of the pan is a very difficult exercise,and the loaf often breaks up in the process.Obviously the Teflon coating no longer works.I have tried all kinds of oils to no success.A new pan for this model is no longer available for this model.I am at the point of chucking the breadmaker and buying a new one.Is there anything anyone can suggest before I take this drastic expensive step.

 

dabrownman's picture
dabrownman

More Ploetziade 2 ingredients

I go out to the Tohono O'Odham, Pima, Gila River Indian Reservation now and again to find some unusual gifts - for like...Mother’s day this Sunday.  Usually I am looking for baskets, jewelry, etc but this time I ran into a lady named Ramona Button.  She and husband Terry farm their 10 acre reservation allotment (and several others from family and friends that would go fallow otherwise)  and mainly grow heirloom beans, some corn and ....wheat!  When she mentioned wheat I asked what kind and she said Pima Club and Sonoran White. I got both in whole berries for $5.40 for 1 1/2 pounds each.  Both are white wheat, low in gluten and perfect for tortillas .....they would fantastic for baguettes.

I've never heard of Pima Club but she said her grandfather, (an O'Odham and her mother was a Pima)  used to grow it on the same original 10 acre allotment of land and that Pima cvlubs were fierce weapons to be feared in their day .  She said she might be the only one growing this wheat today.

There are no nutrition or ingredient labels on Indian products since they don't have to comply with any US standards being their own nation and all.  For pale faces, she said the wheat is considered all natural and organic - perfect for Ploetziade 2.

LT72884's picture
LT72884

need help proofing my no knead bread

Hello all. I need some tips and tricks. I am failing to get the results i would like. Let me explain my last process exactly.

 

Started out with:

3 cups luke warm water

1tbls packaged yeast

1tbls kosher salt

6.5 cups unbleached all purpose flour plus a small small amount extra in case i didnt measure the water exactly

 

I mixed it up and i left it to rise out on the counter over night. roughly 10 hours. Got home from school, put it in the fridge and left it for a few hours. Came home from work and school again, pulled out from fridge. let dough get to room temp. shaped it and let it rest/proof for 60-70 minutes maybe 90 minutes. not exactly sure. but longer than an hour.

 

baked with steam at 450 and the dough had hardly any oven spring and was super dense in the crumb... something is a miss.

 

How do i get nice big loafs of bread like i have seen some no knead recipes yeild? did the 10 rise cause the yeast to go inactive because most the sugars/starches been consumed by the yeast?

I just want to get large loafs like i see a tthe store and what others have made. Nice and fluffy and big

 

thanks

Janet Yang's picture
Janet Yang

Care of tinned steel

How do you prevent tinned steel from rusting? My tinned bakeware always develops spots of rust, despite fragile handling and thorough drying. Climate doesn't seem to matter.

Recently I bought two Italian pandoro tins and a madeleine pan. As long as they were in frequent use, I didn't wash them between bakings, just wiped the crumbs out with a soft cloth. After all the holiday baking was over, I washed them by hand, dried them with a towel, then put them in a 220° oven for a few minutes. 

I just examined them and found traces of rust in the pandoro pans. It wiped away easily enough and the surface is not rough, so I guess the tin layer is mostly intact and the rust sort of "bled" through to the surface. But it's the beginning of the end, isn't it, once rust shows up? :(

What is the best way to protect tinned bakeware?

Janet

PetraR's picture
PetraR

Hi , I am Petra

Hi I am Petra, I live in the UK on the beautiful Isle of Wight, though I am German.

My husband is English , so that is how I came to the UK. LOVE:)

I am 51 years of age, I have 3 boys ages 19,21 & 25, and a Daughter age 15. 

I started baking 1 year ago , May 2013 and wish I had started YEARS ago.

Missing German crusty bread was what finally drove me to bake bread.

One learns so much from baking a lot and trying out different methods.

I now bake my breads * most of them * in a Dutch Oven * and do the S&F method instead of kneading.

I was diagnosed with Rheumatoid Arthritis , my wrists and fingers aching a lot and I would not have been able to knead. 

Well, that is it from me.

Happy baking.

Petra

 

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