The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CAphyl's picture
CAphyl

UK baking includes two classic sourdoughs

I just got home last night from the UK (still really jet-lagged!) where I keep a supply of sourdough starter that I carried over last year in checked baggage from our home in California.  I revived it fairly easily after it had been left in the fridge for several months. I enjoy baking for family and friends when I am in town, but I had a number of baking mishaps early in our stay for a variety of reasons, so I was glad to have a couple bakes go well after a number of disappointments.  Not sure if my starter wasn't fully recovered when I started or (as I suspect), I was trying to fit the baking into my schedule and had some over-proofing. I was also very happy to find a Mason Cash clay baker at a local store in the UK, which I thought would help me get back on track.

The first recipe I made included whole wheat and spelt with bread flour above.  The new baker worked very well, helping produce a nice loaf. You'll see the recipe at bottom.

The second loaf I made is more of a classic sourdough, without any added whole wheat or spelt.

I didn't get to try the bread, as we gave it to friends.  They enjoyed it and sent me this crumb shot of the loaf with the added whole wheat and spelt.

My other friends sent me this crumb shot from the bread flour loaf (no WW or spelt).

I also made some cranberry orange walnut bread, banana chocolate walnut bread, five grain levain bread, sourdough rolls and flatbreads, see below. I made the flatbreads with feta, stilton, olives and spices for our friends. I am playing around with the recipe and may post something later.

I had to make pizza as well, of course. We were getting ready to leave, so I wanted to use up sourdough, olives and pepperoni I had in the fridge.

Here are the sourdough rolls I shared in an earlier post.

Below you'll find the recipe for the Classic Sourdough with added whole wheat and spelt. (For the other loaf, I just used all bread flour, with no spelt or ww).

Classic Sourdough with spelt and whole wheat flour

Makes: One 2 pound loaf.

Method adapted from: Classic Sourdoughs by Ed and Jean Wood.

I varied the recipe by using my active starter that was a 70/20/10 mix of AP flour, WW flour and dark rye at 100% hydration and added whole wheat and spelt flour. I really liked this mix, as it added a bit of texture to the loaf as the original recipe starter has no whole wheat or rye and there only white AP flour in the bread dough. I also changed the cold fermentation, extending it considerably by adding a bulk fermentation phase.

Ingredients:

Final Dough:

  • 230 grams (about 1 cup or 240 ml) active starter, 70/20/10 mix of AP, WW and Rye flours at 100% hydration
  • 300 grams water (Approximately 1 1/2 cups or 360 ml water)
  • 10 grams salt (about 2 teaspoons)
  • 250 grams strong white bread flour (about 2 cups)
  • 125 grams spelt flour (about 1 cup)
  • 125 grams strong whole wheat bread flour (about 1 cup)

Method:

  1. Mixing the dough. Pour the starter into a mixing bowl. Add the water and mix well.  Add the flour a little bit at a time until it starts to stiffen.  Hold some flour out to knead in a bit later.  Let the mix autolyze for 30 minutes and then add then fold in the salt.
  2. Kneading the dough. Turn the dough out onto a floured surface and knead in some of the remaining flour if the dough is too sticky. Knead for about 10 minutes until it the dough is smooth and easy to handle.
  3. Bulk fermentation. Lightly coat a glass bowl with olive oil and place the dough ball into the bowl, making sure that the top of the dough ball has a thin coat oil. Cover and bulk ferment in the refrigerator for 24-48 hours. The original recipe calls for it to proof at room temperature for 8-12 hours, so I made a major change here. Over this period in the refrigerator, the dough should about double in size.
  4. Shaping and final proof. Use a spatula to ease the dough out onto a floured surface. Allow the dough to rest for 30 minutes. After 30 minutes, shape it into a rough ball, cover it with a cloth, and let it rest again for 30 minutes. Now, shape the dough into a boule or oblong loaf and place it seam-side up into a banneton coated in brown rice flour. Put in a clean plastic bag and refrigerate overnight.
  5. Baking the loaf. The next morning (or longer if you are letting it retard for an extended period), remove the loaf from the refrigerator and let it warm up before baking. You should be the judge of how long you need it to warm up.  My loaf needed to pop up a bit, so I let it warm up while I preheated the oven to 500 degrees (260 degrees C) along with my new clay baker.  After popping into the baker and scoring the bread, I sprayed a light mist of water on the dough, trying to avoid the hot surface, as I was hoping for a really beautiful crust. I baked it for 30 minutes in the clay baker at 500, and then lowered it to 450 for another 10-15 minutes. If you don't have a covered baker, a baking stone works well with steam. Make sure your steaming apparatus is ready and bake with steam for the first 20 minutes or so. Turn the temperature down to 450 degrees (235 C) and bake for 30 minutes, and then take the temperature down to 435 degrees (225 C) for the final browning, which is another 10 minutes or so, depending on the type of crust you like.  We tend to like a bolder crust, so I bake it a bit longer. Watch it closely during this phase.
  6. Cooling and slicing the loaf:  Remove the loaf from the covered baker tray or stone and let cool for at least 20 minutes before slicing.
cdeleone's picture
cdeleone

Inspiration from Community Grains

Hi All,

I first want to introduce myself: my name is Cameron and I have been a member for over a year now but have not yet posted, only looked on regularly and learned so much from this generous community. Many of you here inspire me, with your baking chops as well as your willingness to help. I hope this post will help me break out of my shell and post some pictures of bakes later on. Anyway, on to the main attraction!

I just had to share this set of videos with the group, as I feel so inspired by and deeply connected to the mission of Community Grains. The videos are of a conference organized by Bob Klein, progenitor of Community Grains, and take place at his restaurant in Oakland, Oliveto. What they are doing here is both revolutionary and essential - they're creating a local grain economy in Northern California, with an emphasis on stone milling and whole grain products. 

There are three panels of speakers, starting out with out with Michael Pollan and a group of scientists, who touch upon many issues related to the healthiness of grains and how they are affected by various milling practices. They speak about some of the shortcomings of roller milling and the industrial commodity stream followed by wheat farmers that are growing unique varieties of wheat in California, often working very closely with bakers. The next panel is wheat growers in that region that talk about some of the issues they're facing and what lies ahead for them. And last, but of course not least, are the bakers, including many that are familiar to you all here (e.g., Dave Miller, Chad Robertson), who talk about the experience of baking with whole grains, working with local farmers, and milling grain in the bakery.

I felt as though some of these folks were really speaking to my heart when I watched these (yes, all 8 of them over the past few days). Sustainable agriculture and building local economies is a topic that I care about deeply, and it's so wonderful and inspiring to see that there is great work being done out there. Aside from that, though, as a bread baker, it gets me so totally excited to know that there is going to be more and more variety to play with in the years to come. The only down side is is that I live on the east coast, 3000 miles away from all this!

Anyway, I hope this is of interest to some here. Here are the videos on youtube: 

https://www.youtube.com/watch?v=Ide8N14CevI&list=PLzUH8fYObaoarVwN2GDvAPzzXfQdtNGcG

and they are also embedded in the Community Grains website: 

http://www.communitygrains.com/

Enjoy!

 

 

isand66's picture
isand66

Red Lentil Sourdough Bread

I'm always on the lookout for something new and different when I visit specialty markets.  The other day I found some red lentils at the market and figured it would be worth trying them in a bread.

Lentils

I happen to love lentil soup so I figured the nutty flavor of the lentils would go good with some spelt and freshly ground whole wheat.  I used some of my KAF European style flour as well and added some walnut oil to add a little more nutty flavor.

The lentils were cooked with water until nice and soft.  I didn't drain any of the cooking liquid so I'm not sure exactly how much water was absorbed.  Next time I will do it a little more scientifically and figure out the actual water content added to the dough.  I made way too many lentils as well so I will have to scale back next time as most of them are still in my refrigerator.

The dough mixed up nice and was very wet but manageable.

The final bread came out excellent with a little more tighter crumb than expected but a great thick crust with a moist nutty tasty crumb.  This one will be worth trying again for sure.  It toasts well and makes a good sandwich or dipping bread for my wife's lasagna with homemade sauce, meatballs, sausage and lots of cheese.

Closeup2

Lentil Bread (%)

Lentil Bread (weights)

Download BreadStorm .BUN file here.

Closeup1

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours and lentils with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, walnut oil and salt and mix on low for 6 minutes.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  (Note: I left the dough in my refrigerator for over 24 hours and it really expanded more than I usually get so I only let it sit out for around 45 minutes before shaping).

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Dolphin
Dolphin and Elephant (Ears)

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

CrumbCloseup

ElephantEar

 

dabrownman's picture
dabrownman

Dabrownman's Blog Index

2014 Dabrownman’s TFL Blog Index

 

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

 

 

2013 The Fresh Loaf Dabrownman’s Blog

 

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

 

2012 The Fresh Loaf Dabrownman’s Blog

 

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

BKSinAZ's picture
BKSinAZ

Just can't achieve an open crumb...

Using KA all purpose flour and this recipe for a year... https://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf

I have been using this recipe for a year now and experimenting with the water which I normally add a bit more water than this recipe calls for.

Today I experimented with using half teaspoon less yeast so I could give it a longer rise time.... still no luck.

Please help

Is it the recipe? Do I need to switch to another recipe?

squarehead's picture
squarehead

Poppyseed onion sourdough

 

 

So for Saturday's bread I decided to play with the ol' sourdough formula and to add some dried onion flake and poppy seeds. I had considered using fresh onions and caramelizing them but with a 2 1/2 year old and a 5 month old calling the shots at home I'm often forced to juggle the kids and the cooking at the same time so the onion flakes seemed like a suitable solution and I figured they might help keep the dough manageable by absorbing some of the liquid. In this bake I kept the levain at 100% whole wheat (organic) and the dough flour at 100% central milling artesian bread flour (organic). 

Levain

80 g h20

80 g whole wheat flour

37 g starter 

The levain was left at room temperature until ripe, about 7 hours, it had nearly tripled in volume and was domed and bubbly

Dough:

400 g bread flour

321 g  + 21 g h20

200 g levain

11 g salt

20 g dried onion flake

10 g poppy seed

The ripe levain was dissolved in the 321 g h20, the bread flour was added and mixed to a shaggy state and left to autolyze for 30 minutes before the salt, additional 21 g h20' dried onion flakes and poppy seeds were added and pinched in. The dough was then transferred to a clean bowl and 4 stretch and folds at 20 minutes followed by one more at 30 minutes and then left to bulk rise at room temp until ready for shaping, about 2 1/2 hrs (though I wasn't keeping as close a track of time as I was just watching the dough and dealing with the kids) The dough was then upended onto a floured dorado and pre-shaped by turning the edges up to the center, flipping the enough over, and then using the bench scraper to push the edges under in order to round up the loaf. 20 or so minutes of bench rest and I shaped Tartine style and placed in a rice flour / AP flour coated lined basket. Into a plastic bag and into the fridge it went overnight (12 hrs). The next morning I took it out, sprinkled cornmeal on the dough and it was turned out into a cast iron dutch at 450and baked covered for 20 minutes, the uncovered for 20 more.

All-in-all I'm happy with this bake the spring was good, crumb is fairly open and the crust is thin, cracked and crispy. The flavor has a nice degree of sour without being overpowering and the onion and poppyseed add a nice sweetness. I'll definitely be doing this one again.

 

hungryscholar's picture
hungryscholar

Pumpkin and a Pint Bread

Anybody have a handy cheat sheet for calculating hydration when adding ingredients like pumpkin? The Internet is full of recipes for sweet pumpkin quick bread, and the last time I forgot to account for the water content in pumpkin puree I got soup, not bread. I had a hunch that TFL would come through, and sure enough, big thanks to Karin's post here: http://www.thefreshloaf.com/node/34842/dan-lepards-pumpkin-whey-bread, and to Dan Lepard's original recipe.

I didn't use pumpkin seeds as I somehow never got around to toasting them. And, rather than whey, what I had hanging around is what I could politely call a pint of homebrewed English Bitter- but it was the first pint, so actually a yeasty delight better suited for bread than drinking- hence my version of the recipe:

500g KA All Purpose

250g Libby Pumpkin Puree

250g beer

10g salt

25g olive oil

1/4 tsp yeast

I mixed this around 10:30 PM and got up at around 6:30 to find it threatening to escape the bowl- as I said, a lot of yeast in that first pull- the added yeast may have been largely superfluous. Shaped into two loaves, proofed for an hour and they were ready to pull from the oven by the time I got back from dropping my daughter off at school. It appears my notes are sparse here, but I think 450 F for around 40 minutes total.

Pumpkin loaves shaped and risingPumpkin loaves fresh from the oven

 

 

hamletcat's picture
hamletcat

Using 100% ground wheat berries

If you are making a bread with just milled wheat berries and no other flour, is it necessary to do a long fermentation period?  For example can you just substitute the milled flour for commercial whole wheat flour, and use the same amount of yeast and fermentation time?  Or does using the milled wheat require less yeast and a long fermentation period.  The reason I ask is that I know that commercial whole wheat has been modified.

blackhatbaker's picture
blackhatbaker

Vegan Pizza improv

Yesterday was like an early Friday, so I thought pizza would be fun. I improvised on this recipe, but about an hour into the process, I remembered that I had the pizza dough recipe from My Bread! Too late, so I decided, if I wasn't going to use Lahey's dough, I could still use some of his toppings. I decided to make the sweet potato pizza: sweet potatoes, onions, and olive oil. I also put together some pizza marinara with some leftover tomato sauce, some herbs, and some almond-parmesan. Here was the formula for the dough:

400g King Arthur All-Purpose Flour

325g water

4g instant yeast

8g salt

Mix all ingredients to a somewhat shaggy dough, and let sit for 1 hour. Give a good bucket fold, and let sit for 1 hour. Bucket fold again, and then divide and shape very tightly into round preshapes. Let rest for 1 hour. Shape gently by picking up the edge and rotating the dough into a very thin crust. Top with desired toppings, and bake at 550F  on a thoroughly preheated stone until the  edge is puffed and slightly charred.

Some pictures

 

dabrownman's picture
dabrownman

Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

For Rosh Hashanah, my wife stopped at Chompies Bakery http://chompies.com/  to bring home a fine, non sourdough, snail shaped, raisin challah.  It was a leaner to the left with the inner circles higher than the outer ones – very tall.  Just beautiful, perfectly baked and delicious!  I can’t wait to have it for French toast this morning.

 

With the challah, I suppose Lucy and I didn’t need to bake any bread this week but we baked 2 SD breads from the same flour.  Both used the same levain.  One was walnut and prune chock full version with DeSchutes Black Butte Porter for the liquid and the other a white bread that used potato water for the liquid.  No one would guess that these two breads came from the same 40% whole grain flours.

 

The levain was made our usual 3 stage way with a few grams  of our 4 week fridge stored, stiff rye starter, the hard 18% extracted bits we sifted from the home ground grain and some whole rye.  The levain ended up at 9.32% of the flour in the mix

 

The first two stages were 3 hours each and it doubled after the 2nd feeding.  The levain was then retarded for 24 Hours after it had risen 50% after the 3rd feeding.  We allowed then Levain to finish its 3rd doubling  on the counter the next day while the 2 hour autolyse of the dough flour, malt and liquid was taking place with the salt sprinkled on top.

 

Both of these loaves fit into one bulk ferment container for the 24 hour cole retard.  But they did go into seperate baskets for the 12 hour cold proof making 36 hours total in the fridge.

 Since the dark bread has the 100g of walnuts and prunes we gave the white bread more of the flour (54%) than the dark (46%), we divided the levain, 65 g for the white and 55 g for the dark loaf, and added each to the 2 different autolyses.  We did 1 minute of slap and folds to mix in the salt and levain. 

 

After 30 minutes of rest, we started 4 sets of stretch and folds on 30 minute intervals.  Even though the hydration was the same for each loaf at 80%, the white dough felt slacker.  Maybe it was the difference in the potato water and the porter?  We incorporated the nuts and prunes in the dark bread during the 3rd set of S&F’s.  After a short 90 minute bulk ferment the dough was bulk retarded for 24 hours in the fridge with (1) S&F at the 12 hour mark for the white dough only since it was still slack..

 

Once it came out of the fridge we shaped it cold, put it in a rice floured basket, trash bagged and retarded again for 12 more hours.  The white dough was allowed to come to room temperature for 1 ½ hours before being upended onto parchment on a peel, slashed and slid onto the bottom stone at 515 F

 

It steamed under our aluminum DO bottom, used as a cloche, at 465 F for 22 minutes when the cloche came off.  The dough that had deflated and spread markedly when slashed.  This pointed to it likely being over fermented, proofed or both.  It recovered nicely under steam to spring, blister and bloom nicely.  We turned the temperature down to 425 F – convection to finish baking.  It finished browning and baked to 208 F on the inside in another 8 minutes making for a 30 minute bake total.

 

We then baked the dark loaf exactly the same way except when we noticed how stiff the dough was and that slashing this loaf with so many prunes and walnuts would be difficult we proofed it seam side down so all we had to do was upend it onto the parchment on a peel and cover with the Aluminum cloche – no slashing required.

 

There was no spread in this dough after un-molding.  The dark bread sprang, bloomed and cracked well at the seams.  It too was done after 22 minutes of steam and 8 minutes of dry heat for 30 minutes total.  This bread smelled better than the white one as it baked because of the walnuts and prunes no doubt.

 

Between the challah and these two breads, we have way more than we need for the week but since each is so different the variety will be the treat.  Plus Cousin Jay has closed on his AZ home and we will be giving him some bread and knishes to munch on.  Have to wait until lunch to see how the crumb came out on these fine looking breads.  The crumb on the white bread was much more open than dark one as expected.

It was very soft and moist with a little gloss too.  The dark bread was slightly sweet due to the prunes and the nuts were a a nice addition with the little bit of crunch.  Both of these bread are very good with their own similar beginning if different outcomes.  They both are more tangy than your normal SD bread due to the retarded starter,  levain and double retarded dough.  Can't complain about anything other than the fact that Lucy is just sitting there licking her chops.... waiting to jump up on the counter and eat them. 

 

The traditional chicken and roasted root veg. meal 15 minutes before being done. 

 Formula

Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Starter

8

0

0

8

1.37%

Whole Rye

8

16

10

34

5.82%

MG 18% Extraction Mix

0

0

22

22

3.77%

Water

8

16

32

56

9.59%

Total

24

32

64

120

20.55%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Multigrain Whole Flour

60

10.27%

 

 

 

Water

60

10.27%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

9.32%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82% Extraction Multigrain

100

17.12%

 

 

 

Red Rye Malt

10

1.71%

 

 

 

Whole Rye

11

1.88%

 

 

 

Whole Grain Mix

63

10.79%

 

 

 

KA Bread Flour

400

68.49%

 

 

 

Total Dough Flour

584

100.00%

 

 

 

 

 

 

 

 

 

Salt

13

2.02%

 

 

 

DS Black Butte Porter 208, Potato Water

455

77.91%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.91%

 

 

 

 

Total Flour w/ Starter & Malt

644

 

 

 

 

Porter 208, Water 60, Potato Water

515

 

 

 

 

 

 

 

 

 

 

Prunes

50

8.56%

 

 

 

Walnuts

50

8.56%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.97%

 

 

 

 

Total Weight

1,272

 

 

 

 

 

 

 

 

 

 

Whole Grain %

41.78%

 

 

 

 

 

 

 

 

 

 

Multi-Whole Grain Mix is 20 g each:  buckwheat.

 

 

 

 

 barley, farro. einkorn, spelt & wheat

 

 

 

 

 

 

 

 

 

 

 

The white portion used potato water for the dough liquid and was

 

 

 54% of the ingredients.  The dark portion used porter for the dough

 

 

liquid and had all of the walnuts and prunes.  Both breads weighed 636 G

 

Lucy says not to forget the salad and the Half Pie / Half Crisp Honey Crisp Apple dessert that had fresh ginger.lemon juice, bourbon snockered raisins and dried cranberries.

 

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