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GSnyde's picture
GSnyde

After an Adventure in Nature, Back to the Kitchen – Country-er Sourdough

Cat and I spent the week of 3/3 through 3/10 on an expedition on the waters and islands around Southern Baja California.  It was a glorious trip, with great up-close encounters with marine mammals and other local fauna.

My camera was busy trying to capture some sense of the wonderful natural world we experienced.

[That's a Grey Whale calf our friend Julie is about to pet]

On our return to civilization, once I got my work life under control, I found time to bake this weekend.  I’m very glad my camera has had some stop-action exercise.  My bread photos are much improved by a faster shutter (it looks like the loaves are lying absolutely still).

I tried a bit of an experiment in sourness.   I took my tried-and-true San Francisco Country Sourdough formula and made it “country-er”.  A bit more rustic and a bit sourer.  I added more whole wheat and more rye (15% of each), used pumpernickel rye in the main dough, increased the hydration to 70% to compensate for the thirstier flour, and lengthened the fermentation time for the levain.

I made three loaves of about 525 grams each, two batards and one boule.  The boule proofed in the basement (about 55 F) so I could bake it in a second batch in my small oven. 

The result was a noticeably sourer, but still only medium-sour, bread, with a bit less open crumb (due to the coarser flour).    This bread, like ones made with the basic SFCSD recipe, has a wonderful light, moist crumb and a moderately chewy crust.  Very delicious.

I will definitely make this bread again.  Maybe even take it up to 25% pumpernickel.

Here’s the new formula and procedure:

San Francisco Country-er Sourdough (Sourdough Pain de Campagne with more rye and whole wheat) version 3-17-12

Yield: 1570 grams: Two 785g Loaves; or Three 523 gram loaves; or…   

Ingredients

LIQUID-LEVAIN BUILD

88 grams   AP flour

24 grams  Whole Wheat flour

24 grams  light rye flour

170 grams   Water, cold (45 F or so)

28     Mature culture (60% hydration)

FINAL DOUGH (70% hydration, including levain)

540 grams   All-Purpose flour (70%)*

115 grams  Whole wheat flour (15%)**

115 grams   Whole rye flour (15%)***

470 grams   Warm water (80 F or so) (61%)

17 grams   Salt (2%)

312 grams   Liquid levain  (40.5%)   

 3-17 used CM Artisan Baker’s Craft (malted)

** 3-17 used CM Organic Hi-protein fine whole wheat

*** 3-17 used CM Pumpernickel rye

 

Directions

1. LIQUID LEVAIN:  Make the final build 15 or so hours before the final mix, and let stand in a covered container at about 70°F

2. MIXING: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary.  Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, plus a few drops of water to moisten the surface, and finish mixing 5 minutes. The dough should have a medium consistency. 

3. BULK FERMENTATION WITH S&F:  3 hours. Stretch and fold the dough in the bowl twice 20-strokes at 60-minute intervals.  If the dough has not increased in size by 75% or so, let it go a bit longer.

4. RETARDED BULK FERMENTATION (optional):  After second S&F on board, form dough into ball and then place again in lightly oiled bowl.  Refrigerate 8-20 hours, depending on sourness desired and scheduling convenience.

5. DIVIDING AND SHAPING: [Note: if bulk retarded, let dough come to room temperature for 30-90 minutes before pre-shaping.]  Divide the dough into pieces and pre-shape.  Let sit on board for 30 minutes, and then shape into boules or batards or baguettes.

6. PROOFING: Approximately 1.5 to 2.5 hours at 72° F. Ready when poke test dictates.  Pre-heat oven to 500 with steam apparatus in place.

7. BAKING: Slash loaves.  Bake with steam, on stone.  Turn oven to 450 °F after it hits 500F after loading loaves.  Remove steaming apparatus after 12 minutes (10 for baguettes). Bake for 35 to 40 minutes total (for 750g loaves; 27 minutes for 500 gram loaves; less for smaller loaves).   Rotate loaves for evenness as necessary.  When done (205 F internal temp), leave loaves on stone with oven door ajar 10 minutes.

Glenn

bdatxmama's picture
bdatxmama

New owner of Verona Assistent

HELP!!!! Just purchased the Assistent last wk of course everything I read about their manual is true. The DVD is just as bad. Bread Beckers has been a great help w the roller/scraper but they don't have any videos using the new cookie/cake beaters which came with mine. If anybody has used these, could you tell me if you have used it for chocolate chip cookie dough or any other cookie or cake recipes. I would appreciate detailed instructions for speed for
creaming and then mixing all other ingred in. Thanks.

Skibum's picture
Skibum

JMonkey's Poolish Baguette

I have been baking steadily now for 2 months and thanks to this great site my results have improved a great deal.  Today was my best bake ever! The biggest difference was finally having a baking stone in the oven.  Today’s oven spring surpassed even results I have had baking in cast iron.  Really nice tasting loaf, with great crust, nice soft crumb and great flavour.  This is my first content post, so I hope the photos come out:

 http://www.flickr.com/photos/69734840@N03/6845029230/in/photostream

 I have been working on the recipe posted my JMonkey under recipes in the handbook:

http://www.thefreshloaf.com/handbook/poolish-baguettes

I have had to make a few changes.  First of all, my home is 4,420 feet above sea level and it is very dry with the humidity rarely venturing above 50% in winter and I am likely using different flour.  Perhaps JM’s water is wetter!  I certainly need to use less yeast. 

My first crack at this recipe measured by weight, resulted in a very dry dough and I ended up adding an additional 3 Tbs of water just to get it to go together, but the dough was still too dry and the loaves average.

My second try at this recipe I started by using an additional 6 Tbs of water and added a bit more salt using 11/2 tsp.  I also switched from Robin Hood AP unbleached AP flour to Robin Hood Best for Bread, White bread flour.  (yup, I’m in Canada).  To get better spring, this batch was baked in a cast iron dutch oven at 450 covered for 20 minutes, then finished uncovered for 20 minutes more.  The loaves were very good and the trend in the right direction.

My third recipe was outstanding and once again, I upped the salt another ¼ tsp for taste.  Though I started this recipe project using weights, this is the volume measure for the bread I have been making:

Poolish

1 1/3 Cup Bread flour

1 1/3 cup water – OOPS recipe deviation . . .

1/8 tsp yeast

At around 5:00 pm Friday I started the yeast in warm water and then mix and see you in the morning!

Final Mix

21/2 Cups Bread Flour

1/2 Cup warm water

13/4 tsp salt

½ tsp yeast

Mix warm water with yeast then add to polish, stirring to break it up a bit.  Add polish to flour & salt mix and mix/knead for 10 minutes.  Placed dough in an olive oiled bowl for a bulk ferment with 3 stretch and folds every 30 minutes, followed by a 1 hour bulk rise.

Okay, I deviated from the recipe once again by doing the stretch and folds at 30 minutes rather than 1 stretch and fold after 1 hour, but hey, I am a skibum and I get things confused.  I confused the bulk ferment prep between the polish baguette and ciabatta recipes, but I guess with my additional water my mix is

I then divided the dough in 2 and pre-shaped 2 dough balls.  One dough got covered and will get baked today.  The other went pack into the bowl and into the fridge for later use.

After 25 minutes rest, I shaped a boule as Mr. Hammelman shows on his excellent video:

http://www.kingarthurflour.com/professional/videos.html

I placed the shaped loaf onto bakers parchment dusted with flour and cornmeal  and covered with a floured towel and plastic bag to proof.  After 1 hour I turned the oven on to 450F and placed an empty broiler pan try on the bottom rack, the stone on the 2nd rack.  After 11 minutes the oven was up to heat and I gave it another 19 minutes to let the stone heat up, for a total proofing time of 30 minutes.

I then dusted the loaf with flour, scored it and placed the loaf and parchment onto the baking stone and adding ¾ cup boiling water to the broiler pan.  The total baking time was 30minutes.

YAHOO, great loaf, great bake!

SS

Anomalous's picture
Anomalous

Pumpernickel: should it shrink overnight?

My first attempt at Pumpernickel came out of the oven somewhat shunken, so I'm wondering whether that's what should have happened or whether I've done something wrong. I used a German-style recipe, summarised below, from  Daniel Stevens's River Cottage Bread Handbook, with the quantities proportionally reduced by half to a manageable quantity.

On removing them from the oven the next day they had shrunk significantly, almost back to their pre-proving volume, even shrinking away from the sides of the tin. Is this normal or have I goofed up? I won't be cutting into the loaf until tomorrow, so I don't know how taste and texture are working out.

Pumpernickel recipe (Westphalian style)

Soaker: I baked 100g of old wholemeal bread slices until they were very dark brown right the way through, then soaked them with 100g whole rye grains in about 500ml of water overnight.

Sponge: I mixed 150g wholemeal rye flour with 150g water and a good dollop of my wholemeal rye sourdough starter and left it overnight.

Dough: Next morning, I strained and squeezed the soaker in a sieve and retained the liquor, then I mixed the squeezed soaker and the sponge with 125g wholemeal rye flour, 125g rye flakes, 10g salt, 25g blackstrap molasses and 150ml water from the soaker.

Baking: I mixed it all up good and proper, then transferred the dough into two 2lb baking tins so that each was about half full, covered them with clingfilm then let them raise for about 4 hours until nearly doubled in size then I covered the tins tightly with two layers of foil and baked for an hour at 200C then 30 mins at 190C, 30 mins at 180C, 30 mins at 170C then 3 hours at 150C, then switched off the oven and left them in overnight while it cooled. This morning I wrapped the loaves in greaseproof parchment to mature until tomorrow.

dwfender's picture
dwfender

Fresh Pasta Producing and Cooking

I've been experimenting with fresh pasta recently. My latest recipe was 1 part semolina, 1 part durum, 2 parts 00 Farina. 

I use 1 egg per 100 grams of flour, pinch of salt and adjust the consistancy with warm water.

I machine knead using a kitchen aid and folding between 6-8 times before rolling. 

 

So I have two questions. When making fresh pasta, is it best to let it dry out slightly at room temperature before freezing and holding it or should I just freeze it right away. I feel like a good 30 minute dry at room temp would help stop the dough from over hydrating. 

2.) Whenever I read about cooking fresh pasta from either novice or professional, timings suggest 2-3 on average. Rarely more and never less. However, everytime I've made and cooked fresh pasta it is ALWAYS over cooked by the one minute mark. The last time I made it I cooked it with a 30 second timer, finished it in the sauce for about 2 minutes and it came out perfect. I understand that it doesnt matter if it takes 30 seconds to cook or 10 minutes, if it's al dente it's al dente. But WHY? Why is it only taking 30 seconds to cook....am I over hydrating my dough? Am I not kneading enough? I don't get it. 

 

Any suggestions would be appreciated. It's quite difficult find some really high quality videos or blogs talking about making fresh pasta in an artisinal manner so if anyone has any I would appreciate it if you shared. 

laura seim's picture
laura seim

why so many bread recipes with AP flour?

Hi, I'm new here. I love this website, it has help me come such a long ways with my bread making. I have been under the impression that you must use "bread" flour to make good bread because of the higher protein content, for better gluten and better texture. That's what I've been after, a good texture (nice soft and stretchy bread). However I see so many recipes with beautiful pictures of breads made with AP flour, why? These breads were obviously made by very talented bakers and they are practically all calling for AP flour??! So why so many bread recipes made with AP? What does it do to the bread that is better than bread flour?

ananda's picture
ananda

Bread from my wood-fired brick oven, made 15th/16th March 2012

Bread from my wood-fired brick oven, made 15th/16th March 2012

1.    Caraway Rye with Blackstrap Molasses


I haven't made this in a while, but returned to it when contemplating doing a Pain de Siegle de Thezac, and remembering I had plenty Molasses and Caraway Seeds in stock.

Rye Sour Refreshment:

Day/Date

Time

Sour

Rye Flour

Water

Total

Weds 14.03

07:40

40

150

250

440

Weds 14.03

19:00

440

174

290

904

 

Materials/Stage

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

25

324

Water

41

540

TOTAL

66

864

 

 

 

2. Final Dough

 

 

Rye Sour [from above]

66

864

Marriage’s Organic Strong White Flour

75

1000

Salt

1.8

24

Caraway Seeds

1.8

24

Black Strap Molasses

8

107

Water @ 40°C

26

343

TOTAL

178.6

2362

 

 

 

% Pre-fermented flour

25

-

% Overall hydration

64.8

-

% Wholegrain flour

25

-

FACTOR

13.2

-

 

Method:

    • Build the sourdough as above.
    • Dissolve the molasses into the warm water.   Add the sourdough, seeds and salt, then add the flour.   Attach a dough hook and mix on first speed for 5 minutes, scraping down the bowl as needed.   Leave to rest for 10 minutes.   Mix for 2 minutes on first speed and 3 minutes on second speed, again, scraping down the bowl as needed.   Rest a further 10 minutes.   Mix 3 more minutes on second speed.   DDT 25°C.
    • Bulk ferment 2 hours.
    • Scale, divide and mould as 2 large loaves.   Re-mould dough pieces and place in prepared bannetons.
    • Final proof 2½  hours.
    • Tip out onto a dusted peel and score a diamond pattern on the top of the loaf.   Bake in a wood-fired oven.
    • Cool on wires.

2.    Gilchesters’ Miche

More Gilchesters breads for the market!

Levain Refreshment

Day/Date

Time

Levain

Bread Flour

Water

Total

Weds 14.03

07:40

40

100

60

200

Weds 14.03

12:00

200

200

120

520

Weds 14.03

19:00

520

200

120

840

Weds 14.03

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

750

Water

15

450

TOTAL

40

1200

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

1200

Gilchesters’ Organic Farmhouse Flour

75

2250

Salt

1.75

52

Water

58

1740

TOTAL

174.75

5242

 

 

 

% pre-fermented flour

25

-

% overall hydration

73

-

% wholegrain flour [approx 85% extraction]

75

-

FACTOR

30

-

 

Method:

    • Combine Farmhouse Flour and water in a mixer until clear.   Autolyse for one hour.
    • Add Levain and mix in speed one with the hook attachment for 8 minutes.   Add the salt and mix on first speed a further 7 minutes.   DDT 26°C.
    • Bulk Proof Times 2½ hours.   S&F at 1 and 2 hours.
    • Scale, divide and mould.   Rest 15 minutes.   Prepare Bannetons.   Re-mould.
    • Final proof 2½ to 3 hours.
    • Score tops and bake in wood-fired oven.
    • Cool on wires.

 

 

 

Wheat Levain Refreshment:

Day/Date

Time

Levain

Bread Flour

Water

Total

Thursday 15th March

12:15

120

200

120

440

Thursday 15th March

18:00

440

200

120

760

Thursday 15th March

22:45

760

1025

615

2400

 

3.    Pain de Campagne

I wanted to use up the last of the T55 Farine de Ble which my brother brought back for me from the Loire at the end of January, and to make something more robust with it.   Two big loaves!

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

25

450

Water

15

270

TOTAL

40

720

 

 

 

2. Final Dough

 

 

Wheat Levain [from above]

40

720

T55 French Flour

50

900

Marriage’s Organic Strong Wholemeal

20

360

Bacheldre Organic Dark Rye Flour

5

90

Salt

1.67

30

Water

54

972

TOTAL

170.67

3072

 

 

 

% pre-fermented flour

25

-

% overall hydration

69

-

% wholegrain flour [approx 85% extraction]

25

-

FACTOR

18

-

 

Method:

    • Build the leaven according to the schedule above.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours, S&F after each hour.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

4.    White Bread – Gilchesters’ Style
ie. not very white

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

35

1000

Water

21

600

TOTAL

56

1600

 

 

 

2. Final Dough

 

 

Wheat Levain [from 1 above]

56

1600

Gilchesters’ Organic Pizza/Ciabatta Flour

65

1857

Salt

1.75

50

Water

47

1343

TOTAL

169.75

4850

 

 

 

% pre-fermented flour

35

-

% overall  hydration

68

-

% wholegrain flour

-

-

FACTOR

28.57

-

 

Method:

    • Build leaven as described.
    • Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
    • Bulk ferment for 2½ hours.
    • Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
    • Final proof 2 to 2½ hours.
    • Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
    • Cool on wires.

All four varieties have turned out well; the oven is firing well at the moment and the milder weather has really helped proof times too.

Alnwick Farmers’ Market is very late this month.   But I’m ahead of schedule as my freezer is now just about full, and there is a broad selection of bread made; mostly naturally leavened items too.   I’ll be on the hunt for fresh yeast very soon now so I can make Hot Cross Buns for the stall as it will be so close to Easter!

Andy

sournewb71's picture
sournewb71

Desem Starter - When is it ripe? - How to use it?

I'm trying to convert a regular sourdough starter into a desem starter.  I was curious to know when is a desem starter ripe?  Do you just wait until it is soft?

Also how do you use it?  Do you just make a sponge (stiff or liquid) as you would with other recipes, but using the desem starter?

I'm also looking for definitive resources on desem starter breads, if you have any references or books you'd recommend let me know.

 

Thanks

isand66's picture
isand66

Coffee Flavored Rye Bread

 

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

I don’t even like coffee, but I actually love the smell and if you throw in some ice and a little sugar I can be convinced to drink a glass or two.  Anyway, I was all set to make an adaptation of a bread I discovered on the internet called a Hawaiian Sour Dough when I realized I didn’t have enough starter or all of the ingredients necessary to make this bread.  Instead I decided to put our new Keurig to good use and brewed some Mudslide flavored coffee.  I added this in place of most of the water in my recipe along with my sour dough starter, rye flours, spelt flour and some wheat germ.  For good  measure I added some carmelized onions that I had left over from my barbecue pizza and also used some pistachio oil I had bought a little while ago.  I thought the nutty oil would go well with the rye flours and flavorful coffee.

I do have to admit that the dough smelled amazing before it went into the oven from the mudslide coffee and hopefully when I cut into the loaf tomorrow morning it will taste even better.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

11 oz. Coffee  cooled to 90 degrees F. (I used Mudslide flavored coffee)

4 oz. water (90 degrees F.)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Pumpernickel Flour

2 ounces Spelt Flour

1 ounce  Wheat Germ

2.5 ounces Carmelized Onions

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the coffee and water with the starter to break up the starter.

Add the flours, salt, oil, and onions and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.

L

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

The final dough had a nice subtle rye flavor with some sour undertones.  You don’t really taste the coffee flavor very much and the crumb was a little tighter than I would have liked.  Overall the bread was a success and is worth making again.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

Franko's picture
Franko

Country Loaf with Mixed Grains and Seeds, Rye Barley Mash Loaf-revised

 

Country Loaf with Mixed Grains & Seeds

It took a little while, but eventually I got tired of eating the same bread week after week for my sandwiches and decided to change things up a bit. For over 3 months my 'go to' bread had been a Country Style Bread/Pan de Campagne that I adapted from Chad Robertson's 'Tartine Country Bread' back in November of last year and posted on in early January of this year. http://www.thefreshloaf.com/node/26796/january-bakingpane-de-campagne-red-fife-and-rye-barley-mash-loaf  A very good bread, but enough is enough.

By adding a 7 grain soaker, some toasted sunflower and pumpkin seeds, and an extra flour (barley) to the Pan de Campagne formula, I came up with something I hoped would have the same reliability as the Pane de Campagne, but with additional body and flavour. With a bit of tweaking in the first two mixes the third bake resulted in what I'd imagined from the beginning,which was a crumb that would stay relatively moist and chewy from the first slice to the last. The high hydration in this formula is a major factor in this of course, but I discovered that the final dough weight and how my oven works is a big part of the equation as well. After experimenting with different dough sizes, it became clear that the sweet spot for my oven and the type of texture I was after resulted from doughs weighing between 900-1000 grams. The shorter bake time that I can get away with on the smaller size loaves leaves just the right amount of moisture in the crumb to give it a good chew and mouth-feel. The texture alone makes it a very satisfying bread to eat, with the mixed grains and toasted seeds adding plenty of flavour to the mild/medium sour background. The bread is quite filling, so I tend to slice it on the thin side, finding that a 900 gram loaf will meet my needs for an entire week of sandwiches and often a bit more.

 This is a very wet and sticky to work with during the initial development stage, but it does get easier to handle after the first of it's 3 stretch and folds. If you can avoid the temptation of dusting it down with additional flour, and work it through a few minutes of slap & fold to a medium development, the payoff in the final result is worth the effort.

Although the dough could be mixed, fermented and baked in a day, for convenience sake I do the primary 3 hour bulk fermentation in the Brod & Taylor proofer, then round the dough loosely and put it in the fridge for anywhere up to 20 hours before it's final shaping, proof, and bake. All the mixes I've made of this bread have performed reliably, resulting in a full flavoured loaf with good eating and keeping qualities, putting it high on my short list of everyday breads.

Procedure for: Country Loaf with Mixed Grains & Seeds 

  • Levain

  • Mix 1/2 of the AP flour and remaining ingredients for levain and ripen for 12-15 hours @ 70F/21C, feeding at midway point with the remaining AP flour. 

  • Final dough:

  • DDT-76-78F/24-25C

  • Autolyse the flours and water for 1 hour. 

    Mix all ingredients except the salt, soaker and toasted seeds on 1st speed for 3-4 minutes until dough is uniformly smooth. Add the salt and continue mixing for 7-8 minutes on 2nd speed until the dough has come together, although it will only show slight development. Scrape the dough from the bowl to an unfloured or very lightly floured surface and work the dough using the slap and fold technique for 4-5 minutes, or until you notice the dough beginning to tighten and become moderately developed. Important not to develop past this stage for best results in the baked loaf. Press the dough out to a disk and spread the seed soaker and toasted seeds evenly across the dough. Fold the sides of the dough over the seeds and gently work them into the dough with a kneading action until evenly distributed. 

  • Bulk ferment at 76-78F/24-25C for 3 hours giving 3 stretch and folds at 60,120 and 150 minutes. After the last S&F relax the dough on the table for 30 minutes then round loosely and put in a bowl and cover with plastic. Place the dough in refrigerator over night, or for up to 20 hours. Remove from fridge and leave the dough to sit at room temp for 45 minutes. 

  • Whether shaping as a batard or boule, shape as tightly as possible without tearing the dough. Place in a floured banneton or brotform or free shape, then transfer to a proofing box. 

  • Final rise of 2-2 1/2 hours @ 78F/25C, or until slightly less than fully proofed. 

  • Place on a parchment covered peel, score as desired, and bake in a preheated 500F/260C oven with stone, using preferred steaming method.

  • Reduce oven heat to 460F/237C after 10 minutes, remove the steaming apparatus, vent the steam and continue baking for 20 minutes, rotating the loaf periodically for even colouring. Check the colour and reduce the heat if necessary, baking to an internal temperature of 208-210F/97-112. * Note* heavier loaves of 1200 grams or more will require longer secondary baking times.

  • Turn the oven off, prop the door open slightly and leave the loaf in the oven for 10-15 minutes to cool gradually.

  • Wrap the loaf in linen and place on a wire rack for 12 hours or longer before slicing. 

 Rye & Barley Mash Loaf- revised

The day before I baked the Mixed Grain & Seed loaf, I did a second bake of the Rye & Barley Mash Loaf that I first posted on in the link above, something I've been meaning to do since eating the last slice of this delicious bread. I love this bread for its assertive, complex, and long lasting flavour, the way it makes the house smell as it's baking, and that it's a pleasure to eat just as is, without toppings. With this latest mix I made two changes to the formula by adding a dark chocolate coloured barley malt and increasing the overall hydration. I haven't noticed any significant difference in the flavour from the added malt, but it did give the loaf a darker colour that I feel it needed. The increased hydration was to see if it would help open the crumb a bit more than the last loaf, which it did to some extent. The loaf had 48 hours rest before the first slice was taken but the crumb was still very moist, not gummy, but not fully set either. Two more changes are in order for the next bake of this bread, the first will be to bake it for a longer time at a lower temperature to see if that will help with the crumb set-up, and for better caramelization. The second change will be to use the largest Pullman tin I have for all future bakes, considering how quickly this bread seems to disappear. Just as size was an important factor in the Mixed Grain & Seed loaf, so it is with this bread, albeit for entirely different reasons.

Links to revised procedure and spreadsheet formula for Rye and Barley Mash Loaf below. 

 For procedure click here  For formula spreadsheet click here

Cheers,

Franko


 

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