The Fresh Loaf

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isand66's picture
isand66

Durum Semolina with Oat Flour, Potatoes, Yeast Water and SD Starter

Now that I have taken the dive bait and started baking with my Yeast Water Starter, it was time to try something a little more complicated.  Following the lead of my friend DA Brownman, I decided to try a combo yeast water levain and AP sourdough levain.  To make it interesting I made the yeast water levain using 100% durum flour in a 2 build process and combined this with my existing refreshed AP sourdough starter.

For the final dough I mixed in some Oat flour and some Wheat Germ for nuttiness along with a majority of Durum flour, some mashed potatoes with the skins and some walnut oil.

I have to say that this ended up being a great tasting bread with a wonderful crust and crumb.  I'm going to grill some for dinner tonight with some olive oil and grated cheese mixture which I anticipate will be mouth-watering.

The final bake had some excellent oven spring and like I said, the crust is nice and crispy with a perfect buttery and open crumb.

Yeast Water Starter Build 1

50 grams Durum Flour (KAF)

50 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

100 grams Durum Flour

50 grams Yeast Water

Main Dough Ingredients

125 grams Refreshed AP Starter (65% hydration)

250 grams Durum Yeast Water Starter (all of starter from above)

40 grams Roasted Wheat Germ

50 grams Oat Flour

455 grams Durum Flour

161 grams Mashed Potatoes (I like to mash them with the skins on and used red potatoes)

8 grams Walnut Oil

18 grams Salt (Sea Salt or Table Salt)

400 grams Water (80 to 90 degrees F.)

Procedure

Mix the starters with the water and stir to break it up.  Next mix in the flours into the starter mixture and mix for 2 minutes with your mixer or by hand.    Let the dough autolyse for 30 minutes to an hour in your bowl covered with a cloth or plastic wrap.  Next add in the salt, mashed potatoes and oil and mix on speed #2 for 4 minutes or by hand.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.

The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.  After 2 hours form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 20 - 30 minutes to bake  until both loaves are golden brown and reached an internal temperature of 200 - 210 degrees F.

Let the loaves cool down for at least an hour or so before eating as desired.

.

John K.'s picture
John K.

Best Mill for Milling Soft Wheat

I am interested in purchasing a home mill for milling wheat, but I am particularly interested in purchasing a mill that will mill not only hard wheat but also soft wheat. From looking around on the internet, it appears that hand-cranked mills, even the Diamant, are not really suited to milling soft wheat, which apparently tends to clog them. I suppose that leaves me with electric mills? If so, will some electric mills mill soft wheat and some won't? Any recommendations?

I am particularly interested in soft wheat for a couple reasons. One is that the wheat grown locally is soft wheat, as our climate here in Northern Indiana is apparently not well-suited to growing hard wheat. Also, I've read Ed Wood's Classic Sourdoughs, and he seems to dispute there the very common wisdom that hard high-gluten wheat is better for bread than softer low-gluten wheat, at least for sourdough. And in fact, I tried his recipe for Whole Wheat Sourdough (on his website) using the South African culture and hard red wheat flour and it came out very dense and gluey (although I think I messed up a step and wound up kneading in extra flour at a step when the recipe calls for treating the dough "gently"). I then on my second try substituted organic whole wheat "pastry flour" for the hard wheat flour (although the culture itself I used in the recipe had been fed with hard wheat flour) and it came out much better. I'm now thinking of feeding at least one jar of the culture with soft wheat and seeing how it turns out.  

txfarmer's picture
txfarmer

Two Sourdough Ricotta Soft Bread Rolls -- making cheese at home for the first time

Sending this to Yeastspotting.

Click here for my blog index.

Who knew it's so easy to make cheese at home? Followed instruction here, honestly effortless, and ricotta tastes so much better when made fresh at home with the best ingredients.

Made quite a few things with these cheese. First an asparagus ricotta tart with homemade puff pastry:

--------------------------------------

Then a brioche-like rich sourdough bread roll, with red bean filling:

Note: makes 8 rolls
Note: total flour is 250g

-levain
starter (100%), 13g
water, 22g
bread flour 41g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- Final Dough
bread flour, 128g
whole wheat flour, 75g
butter, 50g (softened)
egg, 70g
sugar, 13g
salt, 5g
ricotta, 125g
water, 60g
levain, all

1. Mix everything except for butter , knead until moderate level of gluten developement, add butter, knead until the dough is even stronger. A relatively thin windowpane can be stretched, but holes can appear.

2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Roll out flat, rest at room temp for one hour.
4. Roll into rectangle, smear on red bean filling, roll up, and cut into 8 portions. Put into molds.

5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit.
6. Bake at 375F for 20-30min.

Soft, rich, and melt in the mouth delicious.

--------------------------------------

Lastly, some ww savory ricotta chive knots with a plainer dough.

Note: makes 9 rolls
Note: total flour is 375g

-levain
starter (100%), 20g
water, 33g
bread flour 61g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- Final Dough
bread flour, 191g
whole wheat flour, 113g
egg, 105g
sugar, 11g
salt, 8g
ricotta, 75g
chopped chive, 20g
water, 109g
levain, all

- For Brushing
mix together some chopped chive, salt, and olive oil, heat then soak for at least one hour


1. Mix everything, knead until moderate level of gluten developement. A relatively thin windowpane can be stretched, but holes can appear.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Divide into 9 portions, round and rest for one hour.
4. Roll into a rope, tie a knot.
5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit. Brush with the chive & oil mixture.

6. Bake at 375F for 20-30min.

Very frangrant and soft

Perfect dinner rolls

dabrownman's picture
dabrownman

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

Boule and crumb.

We are continuing to discover a better method of summer baking in the Cuisinart mini oven.  This time we tried Sylvia’s steaming method by using a 1 cup Pyrex measuring  cup half full of water with a dish rag rolled up inside and microwaving it before putting it onto the preheated 500 F mini oven.

 No stone was used.  We think this steaming method is a good as covering the boule with a stainless mixing bowl and that both would be better with a stone.

 Even though the loaf was not slashed, since we managed forget to do so, I though for sure it would split somewhere but it only cracked down one side.  There wasn’t much spring - about an inch.  It browned up nicely though.  We love the color that durum brings to bread inside and out and about 50% of this bread was durum with the other 50% whole grains of various varieties with wheat germ and the flax ground.  The whole grains overpowered the yellow color of the durum with barn on the inside though.  This bread is much more about being a hearty multi-grain variety.

 The only slightly unique addition to this bread was using Vietnamese 902 Green Jasmine Tea for the liquid.  I just love Vietnamese jasmine tea and used one that is especially fragrant with jasmine blossoms. 

Boule crumb

 The crust was nicely browned and chewy after coming out of the oven very crusty.  The crumb was very moist and light and tastes very sour. It made a fine sammy and it was delicious as toast or plain.   I have noticed that, if YW and SD starters are mixed from the beginning of the levain build, the bread is less sour.  The boule sprang more than the loaf and the crumb was a little more open.

Loaf crumb

 This bread didn’t have the usual sprouts and pumpkin or sunflower seeds (since I also forgot to put the pumpkin seeds in) we like so well, but it is a very hearty and satisfying bread to munch on – until it is gone!  Formula and method follow:

Method

 The YW and SD levains were built separately this time and used 3 builds.  The first 2 builds for each were 4 hours apart and the levains were refrigerated overnight at the 8 hour mark right after the 3rd build as each had already doubled. 

 All mixing was done by hand.  The flours, ground flax seeds, wheat germ, chia seeds, salt and green tea with the salt were autolysed for 1 hour before the levains were added the next morning.   After mixing the levains in completely the dough was allowed to rest for 20 minutes.

 4 sets of S&F’s were done every 15 minutes.  The first 2 were done on a floured surface the last 2 in a well oiled, bowl.  The dough was rested in a plastic covered oiled bowl between the S & F’s.  The dough was allowed to ferment and develop on the counter for 1 ½ hours before retarding in the refrigerator for 12 hours.

 The dough doubled in the refrigerator overnight. The next morning the dough was divided in half and half returned to the refrigerator since it would be baked one hour after the first half.  The other half was allowed to come to room temperature for 1 hour and then pre-shaped into a loaf rested 10 minutes and final shaped into a loaf and placed into a Pyrex loaf tin and allowed to proof.  The other half of the dough went through the same process but shaped into a boule and placed into a rice floured basket to proof.

 After an hour and half the loaf had doubled, passed the poke test and ready to bake .  Sylvia’s steaming method was used with a wash rag heated in a half full Pyrex 1 cup measure in the microwave and the placed in the back of a 500 F preheated Cuisinart Mini Oven.  No stone was used.  The loaf was not slashed but was steamed  for 12 minutes and then the steam removed and the temperature turned down to 425 F convection this time.

 The bread was then rotated every 5 minutes until if reached 205 F internal and then was removed to the cooling rack with no extra crisping in an off oven.  After the first 5 minutes of convection baking the loaf was removed from the Pyrex loaf pan and baked directly on the rack. 

 A similar process was used for the boule except it was slashed and steamed on parchment paper on the top cover of the broiling pan for the first 12 minutes and then baked at 425 F directly on the rack.  The loaf took about 30 minutes of total baking time and the boule 3 minutes less.

50% Whole Multi Grain Durum Atta with Wheat Germ, Flax and Chia Seeds     
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter25100354.50%
Yeast Water503008016.00%
Rye50350858.00%
AP02530555.00%
Durum Atta0030306.00%
WW50400909.00%
Water5060011022.00%
Total Starter2252006048597.00%
      
Starter     
Hydration74.77%    
Levain % of Total33.24%    
      
Dough Flour %   
Durum Atta30060.00%   
Oats255.00%   
Dark Rye255.00%   
White WW5010.00%   
Whole Barley255.00%   
Whole Bulgar255.00%   
Potato Flakes102.00%   
Ground Flax Seed102.00%   
Whole 6 Grain Cereal306.00%   
Dough Flour500100.00%   
Salt91.80%   
Green Tea 42585.00%   
Dough Hydration85.00%    
      
Total Flour777.5    
Green Tea - 425, Water - 207.5632.5    
T. Dough Hydration81.35%    
Whole Grain %53.05%    
      
Hydration w/ Adds80.32%    
Total Weight1,459    
      
Add - Ins %   
Wheat Germ102.00%   
VW Gluten102.00%   
 Chia 20204.00%   
Total408.00%   
Franko's picture
Franko

40% Rye Remake/ Visit to Vancouver Island Grain and Milling

 Back In early May I posted on a 40% Rye http://www.thefreshloaf.com/node/28620/goo-good with a fermented soaker that I had to try and save because of miscalculating the hydration. The save was short lived unfortunately. After three days the crust became so tough from the extra flour added to the dough I couldn't eat it for fear of cracking a tooth. The formula has since been adjusted for hydration and two bakes of the bread have been done over the last few weeks with much better results than the original. The first loaf of the new mix worked out well, the dough consistency being what I expected, well hydrated but not to such an extent it was difficult to develop with a few stretch and folds. This time instead of baking it in a Pullman tin, the dough was shaped as a batard and placed in a brotform. The bread was to be part of a buffet table at my wife Marie's recent birthday party and I wanted it to look a little fancier than a regular tinned loaf. The loaf baked up nicely with a cracking crust, evenly open crumb, and well rounded flavour with a pleasant sour note from the soaker.

 One of our guests told me that she's usually not a fan of either rye bread or sourdoughs but that she enjoyed the flavour and texture of this bread more than any she'd had in the past. This was reassuring to hear and good to know that other people could enjoy it since to that point I'd been the only who'd tasted it. 

Last week we took a mini 3 day vacation out to the West Coast of Vancouver Island for a little R&R. On our way out to the coast we made a stop at Vancouver Island Grain and Milling, in the city of Port Alberni. VI Grain & Milling, a relatively new enterprise, came to my attention when Marie brought home one of their pamphlets from a local Farmer's Market. The proprietor, Wayne Smith runs the facility on his home and farm property located just a short drive from the main highway through town. At the moment the various organic grains he carries are kept in three, temperature and humidity controlled semi trailers situated near the front entrance of his property, with construction of a permanent storage facility getting under way this summer. One of the trailers has a small milling area equipped with four Nutrimills that he uses to produce retail size (2K) bags of flour for a number of health food stores here on the Island.

Wayne told me he doesn't anticipate installing a full size mill anytime soon as the investment cost and profit margin wouldn’t justify it at this point in the business, but that he'd be happy to mill whatever I needed on short notice. What a find! I asked him if he would mill up a slightly coarse rye flour for me while I was there, and a short time later Wayne presented me with 2 kilos of the best looking rye flour I think I've ever seen.

This is the flour I used in a second bake of the 40% rye. It preformed beautifully throughout the mixing, fermentation, shaping and baking, giving the bread an even better depth of flavour than the previous bake. The fermentation properties and flavour of fresh milled flour compared to pre-milled is so superior, I'm finally persuaded to invest in a flour mill for my home baking. Much as I'd prefer a stone mill similar to the type [Phil/Pips] uses, I've decided the size and cost of the impact type Nutrimill is a better fit for my storage and budget limitations right now. Once the existing stock of wheat and rye flour I already have has been used up I'll be looking forward to milling all my own flour with grains from Wayne Smith's VI Grain & Milling. 

The second bake of the 40% Rye was slightly different in that the soaker was all cracked rye instead of 50/50 cracked rye and wheat, but other than that the rest of the formula remained the same as per the previous mix. Since I've started using a fermented soaker in some of my sourdoughs I've discovered how much easier it is to fine tune the level of sour in the  loaf, rather than having to rely entirely on the levain to contribute the bread's sour component. Cracked or whole grains ferment quite slowly compared to flour, allowing for greater control over the strength of the sour flavour than I feel I have with a typical 12-18 hour levain. With the soaked grains adding texture to the loaf along with added flavour, it's proven to me to be an effective technique for enhancing the overall quality of the finished loaf.

After pulling the loaf from the oven, de-panning, and wrapping in linen, it was left to cool for 48 hours. This was difficult! I was tempted to take a slice the day after baking but I'm glad I gave it one more day. The crumb, after 48 hours had set completely, allowing for clean even slices to be taken, minus the usual residue left on the knife when I slice a rye bread after only 24 hours.

40% Rye with Fermented Soaker

 

Procedure:

Levain

Mix all of the flour needed for the levan with mature 100% rye starter and water and ripen at 70F/21C for 14-18 hours.

Cracked Rye and Wheat Soaker

Pour the boiling water over the two cracked grains and salt and allow to cool to ambient temperature. Add the mature 100% rye starter, mix thoroughly and ferment at 70F/21C for anywhere from 3-5 days depending on the level of sour flavour desired. Note: The amount of water needed may need to be adjusted to achieve a slightly loose consistency. The soaker is not hydration nuetral and should contribute a small amount of hydration to the final mix.

Final Mix (by hand)

Combine all the flour and water to a shaggy mass, adjusting for hydration, and autolyse for 40-60 minutes. Add the levan and incorporate thoroughly, then add the salt and honey and mix until the dough is moderately developed. Finally add the fermented soaker and continue mixing until the soaker is evenly distibuted throughout the mix. Turn the dough onto the table and use the slap and fold method until the dough is smooth and cohesive but not fully developed. DDT is 78F/25C.

Bulk ferment the dough for 60-90minutes at 78F/25C. Bulk fermentation times will vary and the dough should be monitored closley to ensure it receives adequate fermentation time.

Intermediate

Turn the dough onto the table and give it a stretch and fold. Cover the dough and rest it for 30 minutes. Shape as desired.

Final Proof and Bake

After shaping, give the dough it's final rise in a covered 78F/25C slightly moist environment for 45-60 minutes. Again it should be closely monitored, as times will vary. When the dough is slightly springy to the touch remove it from final proof to the counter allowing the skin to dry if necessary before slashing. Slash as desired and bake in a 500F/260 oven, vents blocked, with steaming apparatus in place, for 15 minutes. Unblock the vent, remove the steaming apparatus and lower the temperature to 465F/240C, continuing the bake for an additionl 45-55 minutes (lowering the temperature if needed to 450F/232C) until the internal temperature reaches 210F/98.8 . Cool on a rack for 24-48 hours, wrapped in linen, before slicing.  

 

 

The flavour is noticeably better than the previous bake, which I credit to the fresh milled rye flour from V.I. Grain & Milling used in the mix and certainly one the best flours I've had the pleasure of working with.

 

Cheers,

Franko

baybakin's picture
baybakin

Oakland Sourdough

Oakland sourdough:

This is the basic sourdough that I keep around the house. Nearly every sourdough bread that I do is an edit on this basic recipe, which is sort of a combination of Daniel Leader's Pain de campagne and Chad Robertson's Country Bread.

Ingredients:

310g Sourdough Starter (130% hydration)
250g Water
440g Good quality unbleached AP/Bread Flour
60g Whole Grain Flour (I use whatever I have, WW/Rye/Spelt, etc)
12g salt (I use course grey sea salt)
(50g boiling water)

Method:

In a large bowl, mix sourdough with water and flours until a shaggy dough forms. Let autolysis.

Measure out salt into a small bowl, pour boiling water over the salt to dissolve it. let the salt water come to room temp.

After 45 mins mix the salt water into the dough. (I do this all by hand within the bowl, ala tartine)

S&F the dough a few more times over the course of the rising time (about 2-4 hours, depending on the temp of the house). At this time I either retard the dough in the fridge (on a weekday, so I can go to work), or proceed to pre-shape.

Pre-shape the dough into a round (If removing from fridge, let dough reach room temp before pre-shape).  Let pre-shaped dough bench rest for 15 mins, then shape into a round and place in a cast-iron dutch oven to rise.

30 mins before bread is proofed pre-heat oven to 500F.  Place lid on DO and put into pre-heated oven.  Bake for 20 mins covered.  Remove lid, turn down to 450F and bake for 15 mins.

Take bread out of DO (carefully) and let cool on a rack. Enjoy!



The pictured bread is cracked wheat/White Whole Wheat as the whole grain part.

breadforfun's picture
breadforfun

Oldie but Goodie

Greetings all.  After returning from a few weeks traveling (pleasure and business), I have been waking up my starter from a prolonged hybernation.  I was looking through some very old recipes for a straight dough bread to make in the meantime, and I found this recipe in an ancient archive.  In fact, I'm guessing it is one of the first (if not the first) yeasted bread I ever made oh so many years ago.  It is Cottage Cheese Onion Dill, and is very tasty and makes a nice sandwich loaf with its tight crumb.  It uses very little water with cottage cheese and an egg supplying most of the liquid.  Sometimes it is nice to have bread in only 3 hours. The recipe follows the photos.  Hope you enjoy it!

-Brad

mwilson's picture
mwilson

Improved Loaf

This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.

Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.

The result: Ridiculous volume.
 
 

Ingredients:

  • 550g Flour (250g Hovis bread flour / 300g '00' flour)
  • 390g Water
  • 30g Rapeseed Oil
  • 1-large egg yolk ~18g
  • 11g Non-diastatic malt powder
  • 11g Salt
  • 5g Instant yeast
  • 5g Lemon juice
  • 5g Vinegar

Method:

I scaled the water (40C) and placed in a bowl along with, malt, lemon juice, vinegar, egg yolk, yeast and finally the oil. I added the flour and salt and mixed to a shaggy dough. I then turned out and kneaded à la bertinet for 10-15 mins to  reach full development. I left on the counter and balled up a couple of times. When doubled I shaped very, very tightly and plonked it in the tin. Let it rise until passed doubled. Slashed and baked with steam.

Notes:

Improvers: Acids are for tightening the gluten and therefore increasing dough strength. Egg yolk contains an abundance of lecithin - a natural emulsifier and along with the oil they soften the crumb. Malt is food for yeast.

Slashing was an absolute joy! I made cuts very deep with my ultra-sharp Japanese cooking knife. The dough, even though very highly risen didn't move - no loss of volume whatsoever. The cuts just opened slowly. All this can be attributed to the high degree of dough strength. It was amazing to see the detail of the exposed crumb being so voluminous!

Weight out of the oven: 834g. It will lose some more. I always aim for 800g.

Enjoy!

Update1:

A slice from the end:



You can see a centre circle where it's a tad denser. The rest of the crumb is feathery soft and ultra light.

Update2:

Centre slice: It's as light as a croissant.
 
It also toasts very well, due to the improving ingredients. 

Juergen Krauss's picture
Juergen Krauss

Schwarzwaelder Krustenbrot - Black Forest Crusty Bread

For a long time I wanted to bake this bread. It sounds like home, and it tastes like home.

I am from the Black Forest, here a photo taken during my last visit:

Wolfgang Suepke posted the formula in his blog - quite a nice read because he sheds light on some regional eating habits in Germany.

The bread is a 20% rye bread with 80% (almost) white wheat flour, containing 1% of lard. 12.5% of the total flour is prefermented in a rye sourdough, and 40% of the total flour is prefermented in some kind of wheat biga.

The rye sour matures at ca. 26C for 16 hours, and the wheat preferment is put into the fridge after 2 hours (just when yeast activity becomes visible) and left there overnight (or up to 2 days).

Mixing and shaping as usual (folding works well), the dough needs ca. 1 hour bulk proof and 1 hour final proof.

The formula is on google docs. You can export the spreadsheet to excel and adjust the quantities according to your needs:

https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdGJ2WVY4ZHV1bHdocGprdkhOam5UMFE

Mr Suepke uses wheat flour Type 812, which I do not have here in the UK, and light rye flour Type 997, which I get from Shipton Mill.

For the wheat part I use 50% high extraction flour and 50% bread flour (Shipton's No 4).

Here a picture of the bread:

It is proofed in a basket seam side down, and left to crack open at the seams. This creates the characteristic look.

The crumb is niceley elastic, and typically not too open.

The taste is complex with a strong wheaty note, due to the large amount of prefermented wheat. Despite the small amount of lard used it gives this bread a special note that goes very well with the regional meat products, especially with the famous Black Forest ham, see e.g.

http://www.foehrenbacher.de/audfox.php?action=7&id=1&method=detail

A very rewarding bread!

Happy Baking,

Juergen

PiPs's picture
PiPs

B-Sides - From the cutting room kitchen floor - Part 3

Please welcome the B-sides Part 3 ...

Cheers,
Phil

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