The Fresh Loaf

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zoyerteyg's picture
zoyerteyg

Sourdough Geoff's Multigrain Bread

Having benefited from the collective wisdom of other Fresh Loafers for a while, I thought it was time to make a contribution. This bread is a sourdough adaptation of a straight-dough whole-wheat multigrain loaf with honey and dried malt that my much-loved late father-in-law used to make with a bread machine.

The family always loved it, and when I took up bread baking asked me to replicate it. They claim my version tastes the same, which of course can't be true because the technique has changed. Anyway, I've been tinkering with the recipe for a few years, influenced by the Hamelman whole-wheat multigrain bread and more recently by various bloggers on this site, especially David Snyder. Today's loaf had easily the best oven spring so far and tastes good too. The crackly crust was especially satisfying.

 

 

I thought it might be worth sharing the recipe because it has a couple of unusual features for a whole-wheat multigrain both of which are retained from my father-in-law's original formula, namely the high proportion (72%) of whole-wheat flour and the inclusion of the dried malt. Here goes:

 

Overall Formula (makes two large loaves) 

   643g            whole-wheat flour                                                                                                              72.1%

     20g            culture whole-wheat flour

   257g            bread flour                                                                                                                          27.9%

     64g            cracked wheat or rye                                                                                                            7.0%

     64g            steel-cut oats (or other grain)                                                                                               7.0%

     55g            linseed (or other seed)                                                                                                          6.0%

     28g            dried malt                                                                                                                             3.0%

     28g            honey                                                                                                                                    3.0%

     18g            salt                                                                                                                                        2.0%

   723g            water                                                                                                                                   80%

     13g            culture water

 1913g

 

Levain build

   113g            whole-wheat flour (+20g culture flour)                                                                              72.3%

     51g            bread flour                                                                                                                         27.7%

   107g            water (+13g culture water)                                                                                                 65.2%

     33g            stiff whole-wheat culture                                                                                                   20.1%

   304g

Prepare the levain around 12 hours before the final mix, and ideally leave it to ferment at 21°C.

 

Soaker

   183g            grains and seeds                                                                                                            100%

   183g            boiling water                                                                                                                   100%

       4g            salt                                                                                                                                      2.2%

   370g

Prepare the soaker at the same time as the levain, and leave it to stand in a covered bowl at room temperature.

 

Final Dough

   530g            whole-wheat flour

   206g            bread flour

   433g            water

     28g            dried malt

     28g            honey

     14g            salt

   304g            levain

   370g            soaker           

 1913g

 

Method

  1. Mix without kneading all the final dough flour and water in a bowl until the water has been incorporated.
  2. Cover the bowl and leave the flour and water to autolyse for up to 60 mins. The target dough temperature is 24.5°C.
  3. Add the soaker and honey, sprinkle on the salt and dried malt, add the levain, and mix roughly until all the final dough ingredients are loosely incorporated.
  4. Hand-knead the dough (I don't own a mixer) for 12-15 minutes until it acquires some body and the gluten has developed perceptibly. It will be sloppy and almost unmanageable at first, but starts to settle down after a few minutes.
  5. Bulk-ferment the dough for 3 hours 20 minutes, folding three times at intervals of 50 mins.
  6. Divide the dough into two equal pieces, then lightly pre-shape them round and leave to rest for about 10 minutes.
  7. Shape the dough pieces into boules or batards, optionally coat them with sesame seeds or cracked grain, then place them seam-side up in bannetons covered by plastic or inverted bowls.
  8. Proof for 2-2½ hours, ideally at 24.5°C. Alternatively, refrigerate the bannetons for 14-18 hours. If retarding in the fridge, leave the bannetons out at room temperature beforehand for up to 1 hour and afterwards for 3-5 hours, depending on the state of the dough.
  9. Pre-heat the oven well in advance of the bake at 240°C. However, if using a peel and stone, pre-heat the oven at 255°C to allow for the loss of heat when loading the loaves.
  10. Score the loaves and transfer them to the oven.
  11. Straight after loading the loaves, steam the oven and, if using a peel and stone, reduce the oven temperature to 240°C.
  12. After 20 minutes, lower the heat to 225°C and remove your steaming device.
  13. Bake the loaves for about another 30 (batards)-35 (boules) minutes, until fully baked and crusty.
  14. Take the loaves out of the oven and leave them to cool thoroughly (six hours or longer) before tasting.

 

This recipe includes a few innovations compared to my earlier versions of the bread, mainly the high 80% hydration level, the long bake, and above all the long proofing time at room temperature after fridge retardation. The extended final proofing was forced on me because we had to do some shopping in the morning, but the dough had hardly moved in the fridge and I was curious to see what happened. In the end, I left the loaves out for 4 hours 15 minutes and they don't seem to have suffered. I was worried that the sourdough acid aftertaste would be too prominent, but the flavour turned out balanced and wheaty.

It's certainly a denser bread than most, but there's enough expansion to keep the denseness at a pleasant level. And to my taste it's not remotely like the caricature of a whole-wheat brick. I hope you're interested to give it a try.

VinumVita's picture
VinumVita

KA Pro 600 - Noisy Gearbox?

Hello All... I'm new to bread baking and have recently bought my first stand up mixer, a KitchenAid Pro 600 (RKP26M1XPM). I bought the unit refurbished and am now concerned having read about the trouble people have had with these unit's gearboxes.

I've noticed that when on low speed (stir), the unit occasionally makes a particularly troubling noise.  The video below demonstrates the issue.  I am hoping that someone will tell me if this is a typical sounds for the unit or if I should consider having it repaired under its warranty.

Thanks.

-- Terrence

(Please adjust your speakers before playing... the sound is noisy!)

KitchenAid Pro 600 Stir 

 




Here is a link to the unit operating on speed 2.  This seems ok to me.

 

 

 

 

mcs's picture
mcs

Sinclair's Bakery - first year

Hello Everybody,
This week marked the one year anniversary of Sinclair's Bakery here in Belgrade, MT.  I thought I would commemorate the event with a picture-post reviewing some of the more significant events of the year.  If you're interested in some of the business specifics of how things evolved this past year, ask away and I'll answer here.  Enjoy.  :)

-Mark
PS, for a more frequently updated view of the bakery and events, check out the bakery FB page here

 

February/March/April 2013: picking up the new trailer, from the outside looking in, garnishing pastries for a film festival, the winter market (April was also the month that I made this Potato Rolls Video)

 

May/June 2013:  experimenting with sausage filled pastries, croissant dough layers, meat filled buns, trailer at the Livingston market

 

July/August 2013:  buckwheat flax/rye loaves, pains au chocolat, Big Sky market, getting ready for the next market

 

September/October 2013:  Apfelstrudels, making the Brioche video, pan ryes, small rustic white

 

November/December 2013:  casadielles, brioche/getting ready for the brioche workshop

 

January/February 2014:  croissants, cheese danish, baguette video, baguettes

 

Just in case you're saying, "Mark, I hope you took some time to do some fun stuff..." here you go: 
Hoku & I relaxing, ice skating at sunset, playing music at a Valentine's Day open mic night :)

lew_c's picture
lew_c

NutriMill or WonderMill

I'm trying to decide between the NutriMill and the WonderMill. I read a post here that indicated that WonderMill isn't suited to milling amaranth. But I noticed an attachment for the WonderMill for use with amaranth. Opinions, experiences, advice, etc. appreciated. 

 Confused or possibly just senile, but definitely in need of help,

 lew_c

BakeMpls's picture
BakeMpls

Looking for a recipe for Russian black bread in pullman pan

Hello, 

I have recently purchased a pullman pan and would like to bake Russian black bread in it. Does anyone have a recipe you like? 

thanks! 

ibor's picture
ibor

The 4 Strand Delta Bread Braid

The 4 Strand Delta Bread Braid

 

From "The Art of Braiding Bread"

http:/myfoodaddress.Blogspot.com/

David Esq.'s picture
David Esq.

Tartine Weekend

This weekend's bake started Friday evening -- I removed my starter (housed in a 1/2 pint mason jar) from the fridge and added a tablespoon (yes, I use a tablespoon and it generally weighs from 18-22 grams) of starter and added it to 200 grams of cool water. I added 100 grams of KA organic all purpose flour and 100 grams of flour that I blended from hard winter red wheat berries the previous week and let the mixture sit overnight.

In the morning my leaven was ready to go, so on Saturday I mixed the leaven and water with 2000 grams of flour (a mixture of flours on hand), let it autolyze for a couple of hours and then added the salt.  I do this in two batches, each batch making 2 loaves.

After stretching and folding for at intervals of 30 minutes for the first two hours, I let did another 3 folds over three hours, divided the dough and shaped.  I pinched off a bit to make two pizza doughs so that one of my three loaves are smaller than the other.

I placed the shaped boules into the fridge Saturday afternoon, baked one loaf Sunday morning and two on Sunday evening. 

I used my chef's knife to score the loaves.  It finally didn't stick.

I also experimented and flipped the towel-lined bowl out onto my super peal and transferred it to the cold dutch oven from the peel.  Then baked as per Tartine Bread.

Sadly, I have no idea which bread was baked in the morning and which bread was baked in the afternoon.  I think the smaller one was done in the morning and I gave that away to my neighbor. I am eating one of the larger ones now and it is not sour tasting.  It is also a bit chewier than usual.  Very moist, but still a bit chewier than usual.  I like it. Made a great peanut butter and jelly sandwich.

Waiting to hear back from our neighbor to see if they liked it. Hope it was delicious.

sybram's picture
sybram

Corn Bagels

Everyone in the U.S. except those who live in New York state should know that Thomas only ships their corn bagels to the Big Apple state.  Boo!  

Anyone have a recipe for corn bagels?

isand66's picture
isand66

Black Cocoa Multi-Grain Sourdough

   I've added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

The final dough had a deep dark crust and interior with a soft open crumb.  You can taste the chocolate undertones from the different chocolate flavored ingredients and the multi-grain mix makes this a healthy and tasty bread.

I used my BreadStorm program on my IPAD again to produce the formula below.  I broke out the seed starter flour and water separately as you can hopefully see below.  I'm really starting to get the hang of this program and once you figure it out it's a pleasure to work with and pretty simple.

Closeup1

Formula

Black Cocoa Multi-Grain (weights)

Black Cocoa Multi-Grain (%)

Closeup2

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.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, black cocoa and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), potatoes, oil and balsamic vinegar and mix on low for 6 minutes and then 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.

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.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Risen

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.

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.

Scored

After 1 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.

Crumb1

Crumb2

jvlin's picture
jvlin

Using Yeast and Baking Powder together?

First off, I would like to thank everyone for all the responses and help I've received. I am so grateful to have such a dedicated and knowledgeable community that is willing to help me with all my problems.

My question is in regards to using yeast and baking powder together while making donuts. Although I'm making donuts, I find that there is a lot of overlap with breadmaking and will appreciate feedback from everyone.

I know using yeast and baking powder together is somewhat taboo (or mayhap just redundant), but I am trying to do something rather specific. My goal is to use them together in hopes of getting great gluten development while getting sufficient leavening when heating. From what I understand, the yeast helps "stretch" the gluten, which is what I do when I proof it for ~30 minutes. Then, I "knead" with a bread hook, which results in all the yeast's gas being released. At this point, I fry the donuts directly, and the baking powder helps expand here.

Is there something with baking powder and yeast that makes using both ingredients redundant? Is it possible that I don't need the yeast at all? Please chime in! Thank you.

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