The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

  • Pin It
ananda's picture
ananda

Baking with All-British Flour

 


DSCF2125Baking with All-British FlourDSCF2144


Given that Rye Flour is not so common in UK shops as Wheat Flour, when one finds it, it is far more likely to be of British origin, and often, Organic too.   The Bacheldre Organic Dark Rye Flour from a Welsh watermill is now the only flour I use to keep my rye sourdough culture properly fed.   It is very dark, coarse, highly fermentable and thirsty, and produces breads of outstanding flavour.   The Doves Farm Organic Light Rye is less impressive in these areas, but, its performance in producing a better dough structure is undeniable.


DSCF2131DSCF2132


I'm trying to work towards using my local miller as a source for all the wheatflour I use at home.   It means karting 7kg of flour at a time on the train back home, but I am feeling the need to move away from relying on industrially-milled flour, and come up with exceptional bread quality on all levels, using locally-grown organic flour from traditional sources.   I achieved mixed success with this round of baking, but have produced much that I am very happy with, and a clear direction of the changes needed to induce improvement, and ultimately, fulfilment in the project.


DSCF2127DSCF2129


•1.    All-British flour and 2 LeavensDSCF2138


Here is the formula for a bread dough raised with 2 leavens, and using only British Organic flour from traditional sources.



Material

Formula [% of flour]

Recipe [grams]

1. Rye Sour Elaboration 1

 

 

Stock Rye Sourdough

 

20

Bacheldre Organic Dark Rye Flour

 

60

Water

 

100

TOTAL

 

180

 

 

 

2. Wheat Levain Elaboration 1

 

 

Stock Wheat Levain

 

54

Gilchesters Organic Pizza Flour

 

100

Water

 

60

TOTAL

 

214

 

 

 

3. Rye Sour Elaboration 2

 

 

Elaboration 1 [above]

 

180

Bacheldre Organic Dark Rye Flour

 

150

Water

 

250

TOTAL

29.63

580

 

 400g retained

180g returned to stock

4. Wheat Levain Elaboration 2

 

 

Elaboration 1 [above]

 

214

Gilchesters Organic Pizza Flour

 

200

Water

 

120

TOTAL

35.56

534

 

 480g retained

54g returned to stock

5. FINAL DOUGH

 

 

Rye Sourdough [above, 3.]

29.63

[11.11flour, 18.52water]

400

Wheat Levain [above, 4]

35.56

[22.22flour, 13.34water]

480

Gilchesters Organic Pizza Flour

48.15

650

Gilchesters Organic Farmhouse Flour

18.52

250

Salt

1.2

16

Water

38.14

515

TOTAL

171.2

2311

Overall % Pre-fermented Flour

33.3

 

Overall % Hydration

70

 

 

Method:

  • Elaboration One on Saturday evening, 19:00. Elaboration Two Sunday morning 09:00
  • Dough mixed Sunday 17:00. Initial Bulk Proof for 2½ hours. Retard overnight.
  • Divide and shape 08:00 Monday. Set to prove in Bannetons
  • After cutting, bake using steam and masonry at 13:00
  • Cool on wires.

DSCF2124DSCF2139DSCF2137DSCF2143

 

Notes:

  • Too much pre-fermented flour, all-told in the formula. The rye sour needed rescuing, but was good by the time of dough mixing, and added at the right quantity. The wheat leaven was too ripe, and too much added. There is need to take account of the greater ash content in this flour; even though it is labelled "Pizza/Ciabatta" flour, it can hardly be described as "00"! The colour is a greyish white.
  • I did not want to retard overnight, but had little choice. The rye sour needed some care and attention. As a result the wheat leaven was over-ripe, and it was early evening, so I had to retard, rather than stay up until 4 in the morning!
  • I miscalculated the salt! At 1.8% on flour, there should have been just over 24g added. This is extremely significant in terms of the dough performance.
  • I adjusted the water level upward, only slightly, but feel 70% is the best proportion of water to be adding to this flour
  • Some information from the flour bags is attached in photographic form. Please do not take any notice of the claim that this is "Strong" flour. High protein [and mineral content], most certainly. High in gluten forming proteins, definitely not! Personally, I wish this claim had never been included in the marketing of this flour. It may well cause numerous customers to be seriously put-off from buying in the future. I want to learn how to make good bread with this flour, and I know it does not possess some of the properties most often associated with strong bread flour. However, I know it is possible, and now know and understand the significance of the notes I have listed above.
  • I have been further reflecting on the use of utterly untreated flour. Thus creating a thoroughly different animal for the baker to deal with. How to up the ante, and increase skill and knowledge levels to retain control of the fermentation and dough development when adding in all the further variables of a less consistent performance in the flour. This is to be the new "bar" to jump over.
  • Onward and upward in the future!

 

 

•2.    BorodinskyDSCF2149

Once rescued, I gave the rye sour dough one further elaboration, prepared a scald, and readied myself to make a large batch of this paste; very nearly 4kg...by hand!

Material

Formula [% of flour]

Recipe [grams]

1. Rye Sourdough [elab 3]

 

 

Stock after Elaboration 2

 

180

Bacheldre Organic Dark Rye Flour

 

532.5

Water

 

887.5

TOTAL

80 [30flour, 50water]

1600

Note: further leftover for stock

 

[80]

 

 

 

2. Scald

 

 

Doves Farm Organic Light Rye Flour

20

400

Organic Barley Malt Syrup

4.5

90

Organic Blackstrap Molasses

6

120

Coriander [ground fresh]

1

20

Salt

1

20

Boiling Water

35

700

TOTAL

67.5

1350

 

 

 

3. Final Paste

 

 

Rye Sourdough [from above]

80

1600

Scald [from above]

67.5

1350

Doves Farm Organic Light Rye Flour

17.5

350

Bacheldre Organic Dark Rye Flour

12.5

250

Gilchesters Organic Pizza Flour

20

400

TOTAL

197.5

3950

Overall Pre-fermented Flour

30

 

Overall Hydration

85

 

 

Method:

  • Give 3rd elaboration to rye sourdough and leave to ferment through for 14 hours. At the same time make the scald. Add molasses and malt syrup to boiled water in a pan and return to the boil. Pour this onto the flour, salt and coriander and mix to form a stiff, gelatinised paste. Cover well, and leave to cool overnight.
  • Mix the final paste by combining the liquid sour with the stiff scald. Add the remaining flour and form a paste. See photographs for texture.
  • Bulk prove 1 hour, then scale and mould into tins using wet hands to shape.
  • Proof for 3 - 4 hours before baking in a moderate oven for 2 hours and upwards
  • Cool on wires
  • Note that I made one loaf in a Pullman Pan scaled off at 2kg, one loaf in "Farmhouse" tin, scaled off at 1.3kg, with the residual 650g proved in a small brotform, although it did, sadly, stick somewhat!

Photographs of the finished loaves are all attached.

DSCF2121DSCF2116DSCF2135DSCF2147DSCF2154

Best wishes to you all

Andy

andythebaker's picture
andythebaker

Brioche Feuilletee

has anyone seen this?  or, more importantly, has anyone made anything similar to this?


 


http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/


 


i especially love the crumb shot.  i saw that and just had to share.


 


i've made plenty of brioche dough in my life, but i've never thought to laminate it further with butter!  and... is it laminated with sugar in some folds too?  the person describing the pastry talks of a carmelized flavor.


 


~andrew


 


 

anitasanger's picture
anitasanger

I fed rye to a very inactive white starter and it literally skyrocketed overnight.

I fed rye to a very inactive white starter and it literally skyrocketed overnight. It is about 3 weeks old, i've been keeping at room temp and feeding twice a day. I've had bubbles the whole time, but NO rise and fall. On a whim I feed it rye just for kicks. The next morning it had tripled in size. I fed it rye again today and it tripled in size in 2 hours. So, when making bread with this using white flour, will it taste like white sourdough? Also, why did the rye boost so much life into this starter? I'm amazed.

honeymustard's picture
honeymustard

Ideas for a first sourdough go?

I have a new and exciting joy about to develop. I'm making a sourdough starter.  Technically it's my first; I tried a starter before but the formula called for dry yeast in the actual starter, which tells me it's not really a true starter. In any case, I accidentally threw the entire starter into my preferment dough, so that was a fail anyway. Onward to better things, and I made a new starter based on this formula. So far so good! I'm on day four and everything is progressing as it should be. So while I'm not ready to make any bread for another day or two, I wanted to ask if anyone had any recipes that would be good for a first sourdough.


I'm up for anything! But if it's helpful to know, I'm using a starter that began with organic rye and has been replenished with organic whole wheat from then on.


I'm asking in a forum directly simply because my searches on here and elsewhere come up with two things: breads that involve additional yeast (which I'd like to avoid), or I'm unable to really understand the recipes because I don't know all the terms and all the processes of making sourdough bread to begin with.


I've got pretty good experience with non-sourdough breads, just not the sourdough. I appreciate the help!

rolls's picture
rolls

Dan Lepard Baguettes

 

IMG_1585.JPG

IMG_1592.JPG
no holes really, made a nice sandwich though



Hi all, i tried the baguette recipe for the first time from Dan Lepard's 'Exceptional Breads', the 'pain blanc', this might be my best scoring for baguettes so far, although i know its far from perfect, and its mostly due to it being a 64% hydration dough. i usually work with more wetter doughs.

I've only tried baguettes a few times and would really love some feedback, advice. please feel free to criticize my baguettes, lol, i know some look like they've got their guts spilled out ;)
i just really love making these, and would love to master it :)

i had to leave the dough in the fridge for over a day as i didn't have time for it then.
i also underproofed the shaped baguettes. i then sprayed lightly with canola oil (i had to improvise as my water spray bottle fell out of reach,lol), scored, placed them in the oven and turned it on to maximum heat (250 degrees celcius for my oven)

i've read that if you underproof your shaped loaves, and bake from a cool oven, you get great oven spring. i've tried this several times, and it really works :D


IMG_1587.JPG


IMG_1588.JPG

-->
IMG_1589.JPG

-->
IMG_1591.JPG



StuartG's picture
StuartG

Three croissant questions

Hello all,


Can you help with a few croissant questions? Thank you in advance


1) by my 3rd or 4th turn, the outer dough layer is getting thin and sticks to my stone tabletop.  I've read that a light dusting of fllour is needed but should not overdo it in order to not 'bread up' the dough.  Is it normal to lose layers while working?


2) when baking, the butter runs out and pools around the base of the croissant.  Is that normal? does it indicate not enough turns and folds so the butter's not well incorperated?


3) Some books/recipies I've read say you can leave the dough in the fridge for quite a bit of time in between fold/turns.  But I've also read you shouldn't leave it longer than 30 mins for the first 3 folds/turns because the butter is still massive enough that it will get cold and solid and risks breaking through your dough.  Does this sound right?  Due to kids, I often need to leave it in the fridge longer than specified and wonder if this is causing other issues for me.


Thanks,


Stuart

clazar123's picture
clazar123

Any word on Stan and Norm"s book?

I haven't heard anything for a long time. ANy news?

Kashipan's picture
Kashipan

Please help! First time starter user!

Hello all!


A very kind person from this very site sent me a little bitty of his own sourdough starter, and I followed his directions on how to feed it, but I'm now having trouble, and not sure what I should do!  If anyone can tell me if I'm doing this right, I would be EXTREMELY grateful.


The starter I got was just a little bitty, and was of the consistency of thick glue.  I have no idea whether or not this is what is called "firm" starter...Can anyone please explain the difference, so I know what I'm doing if a recipe calls for firm starter?  I put it into a glass container and added 50gm whole wheat flour, 50gm white bread flour and 100gm water.  This was yesterday afternoon.  As nightfall approached, it hadn't risen too much, but was definitely bubbling.  I decided to let it sit overnight on my kitchen counter.  The temp in this room is in the mid 60s or so.


In the morning, there was not much of a change, and not knowing what to do, I looked up any information I could find to tell me if this was normal or if the starter was dead, or what the status was.  I read where you should feed your starter once a day, so at around 7am, I stirred up what I had (when I stirred it, it was still very bubbly, and made strings as I was stirring it up - very sticky!  Smells fine but not particularly sour), and gave it another 50gm whole wheat flour, 50gm white bread flour and 100gm more water.  I guess I'm going to let it sit another day.


I am not sure when this starter will be suitable for baking.  At all.  My goal is to make the San Joaquin style sourdough bread recipe I found here on the site, but it calls for "firm" starter...Is that what I'm making here?  I don't know much about working with ratios of dry ingredients to wet ones yet, so it's something I need to feel out as I go, but I'm terrified to kill this starter or do something fatally wrong.  My starter isn't particularly runny, but it's not unmanageable.  If I stir it with a large chopstick, it gives resistance, but it's definitely not hard to stir.


Would anyone be willing to help a super brand newbie just starting with her first little bitty of starter?  I would appreciate your kindness and patience so much!  Meantime, I am searching for recipes and trying to educate myself as best I can, but in the meantime, am I doing the right thing with this starter?  How will I know when it's ready to go into a recipe?  That's my biggest question, along with the "firm starter" issue.


Thanks in advance to anyone who can help!!!  :)

honeymustard's picture
honeymustard

Spelt & Flax Bread

I have known for a while now that I would have to face my fear of wet doughs. Yes, fear. Absolute fear.


I am very good at breads that are relatively dry, and the only doughs that I've worked with that are wet weren't nearly as wet as the recipe I found here - Floydm's Daily Bread.


To be honest, I had a vague idea - at best - at what I was doing. I made a whole wheat poolish, and the rest of the flour was organic spelt. For good measure and texture, I added 1/4 cup flax seeds. I baked on a stone as directed.


Spelt & Flax Bread


For having so little idea about what I was doing, I feel pretty fantastic about the results. The rise was reasonably good, and the texture was perfect. I would hope for a slightly better crumb next time. But I'm not going to be picky after my first try.


Also, I wanted a harder crust, but I think that has to do with a) my stone and b) a better method of steaming.

clazar123's picture
clazar123

Any Milwaukee area bakers want some free kefir grains?

I know some bakers use kefir for baking and I'm hoping someone would like some kefir grains. I have way too many. Message me and maybe we can figure out how to intersect.

 I live in Menomonee Falls (northwest of Milwaukee) and work in Waukesha. Given the price of gas, I don't want either of us to drive too far. I would rather do an in-person delivery/pickup-not sure they'd get to anyone in a viable state through the mail.

EDIT:

I will meet anyone interested in free kefir grains at any of the following locations at a mutually arranged time:

McDonalds in Menomonee Falls (Appleton and Pilgrim) on some weekends or after 6PM weekdays,

McDonalds in Waukesha (On Silvernail Road near T)on some weekdays between 5-6PM

Please bring a pint jar with a lid that is  3/4 filled with your choice of milk or buy the milk at the McDonalds (Still need the jar).

 

Pages