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dabrownman's picture
dabrownman

Ancient But Not Mini Oven's No Muss No Fuss 'Leave me Alone' Starter - 8 Days Later

We took up Mini Oven's see what happens starter by mixing up some unbleached flour with some water - golf ball size, putting it into a brown paper bag with some extra flour, no peaking for 7 days, and see what you get in a week.   Paul McCool and other TFL'ers have done this before but I coudn't help but give it a go since I just love all kinds of starters and am a sucker for smart ladies with a tendency for insane thoughts :-)

 

Here is where we started 8 days ago on the left.  I promised Mini I wouldn't look but forgot about it and it was 8 days before I remembered it and here is what it looked like on the right.  Do you see that tumor like growth on the right side of what once was a round dough ball?  The whole thing looks a little bigger too!  Hard a s rock though.

Here is a close up.  It actually was two growths.  When i cut into it it was still moist on the inside but, the inside center  was hollow like baked Pate Choux.......  This would be very weird if it wasn't one of Mini's hair brained ideas she is so famous for being right about.  With the tumors and the hollow honeycombed inside this thing looks like it might be alive!  Thank God I watched both parts of 'When Aliens Arrive'  on the Science channel this  past week and am ready for anything similar.  I say bring it on !!!!

 I decided to try to make 2 starters out if this.  There was only 15 grams of moist stuff in the center so we, I say we but my apprentice wasn't having any of this science oddity experimentation and fish with teeth scare her to no end for some reason, scoped that out, mixed it with 15 g of water to get it watery again and then added 15 g of whole wheat flour.   I had whole wheat out to feed the Piranhas nutritious wheat balls for our converting them to be Vegan experiment.... but that is another story.

The remaining 47 grams of hard stuff, including the two tumors,  I chopped up with a knife while fending off upset, flesh eating fish.  We then chopped it to a powder in the coffee mill and liquefied it in 47 g of water before adding 47 g of whole wheat.

 I personally think that the tumor bearing,  hard portion will be a viable starter long before the moist middle part will but others might disagree.  We will look at them in 4 hours bacillus willing.  Nothing happened in 4 hours so I'm going to bed after feeding them again and hopefully in 8 hours we will see little alien tumors tomorrow.

After 4 hours of growth last night, we started to faintly smell that SD  sweetness in both cultures and we fed them again before going to bed.  I am so pleased to announce that we have a mini liftoff this morning .  After 8 hours both showed expansive growth with bubbles on the bottom side and top.  It looks,  through rubber band  measuring techniques, that the growth in volume was about 33% in 8 hours after a fresh feeding.   This is pretty week for my normal starter but, this one is very young and was abandoned and abused as a child.   Plus, it was severely hampered by diseased tumors early in its development and likely also from an alien planet and not used to conditions on earth which may be unique in the universe.  Will keep feeding them until they can double in 8 hours.  Here is a pix.  The center moist goop is in the glass bowl on top of the  plastic container with the rubber band  which has the dried exoskeleton of whpo knows what in it.   

 

We called this a double in volume at 14 hours from the last feeding - not quite the bare minimum we look for to make bread.  So we weighed them, discarded half of each and then added that amount of flour and water each.  We hope they will both double in 12 hours or less this time - or, we shall see if the piranha like failed SD starter any better than WW flour balls.

 

SylviaH's picture
SylviaH

Irish Buttermilk Bannock

This is an Irish bread very similar to an Irish Soda bread, except an authentic Irish Soda bread only has flour, buttermilk, salt and baking soda in it's ingredients.  

Since I have 'Sylvia's Irish Soda Bread' recipe on my blog.  I wanted to add the Irish Buttermilk Bannock as well.  Here it is a very traditional type bannock, which includes raisins or currants and eggs.  Quick, easy and tasty to whip up to enjoy at teatime or anytime.

Irish Buttermilk Bannock

Pre-heat Oven 350F

4 Cups of All Purpose Flour -  125 gms. = l cup AP Flour  - You can use a little less or more.  

3 tsp. Baking Powder - Fresh

1 tsp. Salt

3/4 tsp. Baking Soda

1 Cup  Currants or Raisins  -  I used golden and dark raisins - fresh and moist

2 Large Eggs

1 1/2 Cups Buttermilk - 1 Cup Buttermilk = 240 grm - 8.5 oz - I used 390 gms and little extra flour

In a deep bowl.  Sift or wisk together your dry ingredients and mix in the raisins.

Mix the 2 Eggs into your Buttermilk.  A large measuring cup comes in very handy.

Make a well in the dry ingredients.

Pour in the buttermilk and egg mixture

Quickly and gently blend until the mixture is moistened and comes just together.

Scrape the mixture out onto a well floured surface.

With floured hands.  Press gently together and give it a very gently kneading...I do about 3, while shaping into a disk.

Shape into about 2-3 inches high disk and place into one lightly greased pie pan.

With a large kitchen knife.  Cut a cross down as far on the sides as you can go.

Bake about 1 hour and a quarter.  Until nice and browned and sounds hollow when tapped on the bottom.  Cool about 15 min. and remove from pan.

I enjoy a slice, while still slightly warm.  Very tasty with jam and butter, plain or toasted.

 

 

 

 

 

 

Happy St. Patrick's Day!

Sylvia

 

 

 

 

 

 

 

 

d_a_kelly's picture
d_a_kelly

Colomba Pasquale from Iginio Massari

Hi Everybody,

this is my first post on TheFreshLoaf, though I've been starting in amazement at everyone's baking for quite some time. This is my attempt at Iginio Massari's Colomba Pasquale recipe from his book "Non Solo Zucchero vol.II". I'm not sure if this book is available in English yet. I bought my copy in a shop in Milan. This version seems to be quite a bit richer than that found in Cresci, and presented me with a number of difficulties :) Please be kind!

First impasto tripled in volume

1st impasto

sourdough starter (50% hydration) 59

water 69

sugar 72

yolk 50

flour (very strong) 189

butter 79

 

All measurements are in grams. It took almost exactly 12 hours to triple in volume, held at c.28 degrees C. I then went to the second impasto. This was considerably more difficult, and I didn't get it quite right. The flour I'm using is the strongest I have been able to find in a UK supermarket and it's not a "00". I think it's somewhere in the region of w320 in terms of strength. The second impasto calls for a flour of w360 (something like the manitoba you can find in Italy). I couldn't find anything this strong in the shops. I added a guestimate of vital wheat gluten to try to balance the recipe, which wasn't entirely successful as you can see from the sloppy shaping in the paper case. The dough was still a little too sticky: very usefully "non solo zucchero" has photos in the back of the book showing all of the processes, and I could see that the colomba consistency was quite different from what I had achieved. 

2nd impasto

aroma veneziana 1.2

vanilla: a quarter of a pod

flour (very strong) 51

gluten powder 1.8

sugar 50

honey 22

yolk 35

salt 3.6

water 20

butter 112

 

I then took 795g of the impasto and added in 205g of candied orange. This version is very rich in fruit! I then split the dough into two balls of 500g and put them in my homemade proving box for an hour, at c.30 degrees C. and humidity of 70%.

Then, with very very well buttered hands, I shaped the two balls and put them in the form:

 

Back into the proving box for 6 hours and then it was ready to be glazed and go in the oven (170 for 50 minutes).

and then glazed and dusted

 

When it came out of the oven I suspended it upsidedown for about 12 hours. I was reasonably happy with the oven spring. Most recipes I've seen for colomba use less candied fruit, so I was expecting this not to grow quite so much. Not because the fruit would interfer with the yeast, but simply because there was less dough in the case (only 795g of impasto, rather than the 850g to 870g I've seen in other recipes).

I had a slice of it for breakfast this morning and I was quite happy. Soft and tasty crumb, packed with fruity, buttery flavour. I'd like to try this again using the recommended flours. I've found, from limited experiments, that strong 00 flours seem to produce a more plastic, slack dough, which I'm sure must contribute to the texture and feel of the crumb. However I'm not yet prepared to buy a 25kg bag of caputo rosso or similiar just to make the occasional colomba which only uses... what? 240g? 

Here's the crumb:


One thing I ought to add: in order to save a bit of money and waste, I used powdered egg yolks in this recipe rather than fresh yolk. The recipe here is written for use with fresh yolk. (If using powdered yolk, substitute 48% of the weigh of yolk with powder, and the remainder with water). I've not noticed any difference with quality. I've also used the powdered yolks to make creme anglaise and creme patisserie with success. The only downside is they don't have that extraordinary colour which I've seen in yolks in Italian eggs - something I'm told is a result of the diet and breed of chicken.

dabrownman's picture
dabrownman

SD YW multi-grain Bagels

The quest for the New Your bagel continues.   This time we lowered the hydration 2% to 56%, used more barley malt, used 27% whole grains (the bulk of which was whole wheat in the dough flour to try to mimic first clear flour) and we used AP with VWG since we didn’t have any bread flour.

  

We also changed the process around a little bit too.  We built a full strength SD starter out of whole grains, stiffened it up to 65% and then let it sit in the fridge for 3 days to get sour.  Then we built a levain from that using 15 g of seed and whole grain spelt, rye and WW.  We made the yeast waster levain separately and replaced the whole spelt with AP flour.

 

Once the two levains had doubled, the SD levain was placed into the bottom of the container and the YW levain was put on top of that and they were placed in the fridge together for 2 days.

The levains were removed from the fridge to warm up.  While they warming we autolysed the rest of the ingredients, including; the salt, malts and VWG for 2 hours after having kneaded them together.  Dough like this would kill the KA so hand kneading is always the wiser choice but a hard slog.

After the levains hit the autolyse it took a while to work then in the hard dough by squeezing it through the fingers.  Then we kneaded the dough until it was tough but silky smooth.  After a 1 hour rest we shaped the bagels around the knuckles at 135 g each and put them on semolina dusted parchment where they rested for 1hour before gong into the fridge for a 32 hour retard.

  

Sorry, cut into one for a taste while they were still quite warm.

After coming out of the fridge, we let the bagels proof on the counter for 4 hours.  The bagels doubled over that time and then we refrigerated them again for 1 ½ hours to stiffen them up.  Next time we will put them back in the fridge after 3 hours and let them cool for 2.  The bagels were gently boiled for 30 seconds each side, in water that had barley malt and baking soda in it, just to shock them awake. 

 

Bagel hole?  Made a little dough ball for floating to see if the bagels were ready to boil and that they too would float!

They were flipped on a kitchen towel to get rid of the excess water and then dunked into the seed mixture.  The 3 mixes this time were white, brown and black poppy, white and black sesame and a multi-seed and salt one comprised of the previous seeds plus oregano and basil seeds, black and brown caraway seeds, nigella seeds and kosher salt.  We made twice as many of the combo salt ones since they are our favorite.

 

Looks and cuts better when fully cooled,

The steam was supplied by 1 of Sylvia’s steaming pans and a 12” skillet with lava rocks and we used both stones to accommodate the 13 bagels and 1 small roll.   They baked with steam at 450 F for 8 minutes and then steam was removed and they baked for another 8 minutes at 425 F convection until they were deemed done and nicely browned.

Beautiful skies don't have to be sunsets or sunrises.  The sunset was great too!

After deflating in the boil they managed to puff themselves back up nicely in the steam.  These are getting very close to NY SD Bagels and would be way sourer without the YW in the mix to tone it down.  The blistered crust is crispy, the crumb chewy but the taste is near spot on too.  Even my wife is having one for breakfast today instead of Einstein’s.  Now that takes some doing.  We like this batch very much but will make some changes next time as we always do still searching for the perfect bagel that doesn’t exist.

I never eat two bagels at once but did when they came out of the oven yesterday - yummy!  Cream cheese schmear and buttered with minneola marmalade.

Formula

SD Starter

Build 1

%

SD Desem & Rye Sour

15

1.34%

Spelt

18

1.80%

Whole Wheat

30

3.00%

Dark Rye

30

3.00%

Water

60

6.00%

Total Starter

153

12.90%

 

 

 

YW Starter

Build 1

%

Yeast Water

58

5.80%

AP

18

1.80%

WW

18

1.80%

Dark Rye

18

1.80%

Total

112

11.20%

 

 

 

Starters

 

%

Flour

115.5

11.55%

Water

125.5

12.55%

Hydration

108.66%

 

 

 

 

Levain % of Total

13.22%

 

 

 

 

Dough Flour

 

%

Whole Wheat

200

20.00%

AP

800

80.00%

Dough Flour

1,000

100.00%

 

 

 

Salt

18

1.80%

Water

500

50.00%

Dough Hydration

50.00%

 

 

 

 

Total Flour

1,115.5

 

Water

625.5

 

T. Dough Hydration

56.07%

 

Whole Grain %

27.57%

 

 

 

 

Hydration w/ Adds

56.27%

 

Total Weight

1,823

 

 

 

 

Add - Ins

 

%

Red Rye Malt

5

0.50%

White Rye Malt

5

0.50%

VW Gluten

18

1.80%

Barley Malt

36

3.60%

Total

64

6.40%

 

Wingnut's picture
Wingnut

Bread 3/12/13

Messing around with flavors I like and see if the will work in bread.

the first one is Toasted Fennel Seed and Roasted Carrots Whole Wheat.

The next is Flax and Sunflower Seed Whole Wheat.

Cheers,

Wingnut

gmagmabaking2's picture
gmagmabaking2

We 3 gmas baked potato rolls

Just a bit of family history... we went with potato bread to honor our great grandmother Susan Isabel Congrove Smith... whom we were told was Irish and had flaming red hair... this would be my grandfather's mama on my mother's side.  So the potato rolls had a special meaning uniting the generations of gramma bakers in our family.  Being the one that tends to hurry through recipes... I divided my portions into 12... like I read... but did not then divide each into two or three.  So my rolls are gianormas... (ah, hmm) and Barb's and Helen's are more dinner rollish.  

 These are awesome tasting and big enough for your biggest monster burger... image one with cheddar all melted over it and grilled onions... (can you see the fat bunny??)

Helen made 28 of these beauties.  She said she is glad they will freeze well... I am betting she pairs these up with her homemade chicken soup.  They too taste awesome... we all used the same recipe for "Potato Rolls" from myrecipes.com. 

Funny thing, right at the top it says 24 servings... hmmm... This dough was very wet and had a great rise and bubbliness to it.  

Barb made 14 rolls weighing them at 3 oz. each... so given our uniqueness ;-) I am sure that size doesn't matter they all taste great.

 Barb added to her dinner plans a great homemade vegetable soup.              

                                         

Aww. What fun we had... we love baking together and chatting about recipes and catching up on each other's lives... there are no distances too far, thanks to being able to share here and by phone.  Cooking together has continued an unbreakable thread of family history and sisterly love. 

Thank you my sisters for another great bake.... next week Sunday... St. Pat's Irish Soda Bread. See you here. ;-)

Diane

varda's picture
varda

Müller and Schuster

No not a publishing company, or a fancy new German housewares line - just a humble cobbler's loaf and miller's miche.  

Continuing on with trying to absorb the King Arthur rye class I took a few weeks ago, I decided to  make a Schuster Laib, or cobbler's loaf.   Mr. Hamelman explained that this upside down rye loaf was probably originally some apprentice baker's error and so the head baker called it a cobbler's loaf, because for some reason, calling someone a cobbler was a big insult.   Now of course, cobbler's loaves are made on purpose, and I've always gasped in admiration whenever I saw one.   (Breadsong's version comes to mind.)       At our class, while we were making the 80% rye loaves with rye soaker in Pullman pans, Mr. Hamelman quietly put one of these together.    So this time, I made an 80% rye loaf as a free standing upside down hearth loaf.  

At the class we had to sign (at least in our minds) an affidavit promising not to cut into the 80% loaves for 24 hours.    So I can't get a look inside just yet, as it's only been around 4.   

Update:   So I had a few people over this morning and served the bread (they were expecting maybe coffee cake?)   and they liked it, so I hacked it up to give them some to take home, almost forgetting that I owed a crumb shot.   Fortunately there was a little bit left.  

The flavor was very intense - that rye sour smell that I've been talking about transformed to taste.    As much flavor as you'll ever get from flour and water.     

So as not to have a day go by without bread, I decided to make a second loaf today.   My home-milled flour has been getting cranky, as I make one rye loaf after another, so I decided to pull it out of the closet and take it for a spin.    Loaf two is a miller's miche, so called because I used my home milled and sifted flour for the final dough, and sprinkled the whole loaf with the sifted and remilled bran. 

The dough was so sticky when I flipped it out of the basket using my hand to steady it onto the peel, that it stuck to my hand, and I had to scrape it off and pat the loaf back together, so I was expecting a disaster.   It recovered quite nicely in the oven, though, and is happily edible by humans. 

The rye loaf was made with my new twice daily fed rye sour, and the miller's loaf was made with twice daily fed white starter.    For today's bake, I finally got the smell that I remembered from the rye sour at King Arthur, although much less overpowering, as much smaller quantity.    My wheat starter seems happier and more active as well, so I'm happy with the new regimen.  

I used the exact formula from the class for the 80% rye, but modified process a bit to suit my baking conditions.    I will list what I did rather than Mr. Hamelmans precise instructions.

Formulas and methods:

Schuster's Laib

3/10/2013

 

1st feed

2nd feed

2nd feed

Total

Rye sour

 

12:30 PM

9:30 PM

9:30 PM

 

Seed

54

       

Whole Rye

28

100

-55

150

223

Water

26

82

-45

122

185

         

408

Soaker

         

Coarse Rye

109

       

boiling water

164

       
 

273

       
           

3/11/2013

Final

Sour

Soaker

Total

Percent

Whole Rye

137

192

109

438

80%

Sir Lancelot high gluten

109

   

109

20%

Water

153

158

164

475

87%

Salt

10

   

10

1.8%

Yeast

5

   

5

1.0%

Sour

350

       

Soaker

273

       
           

Rye Sour seed hydration

   

90%

   

Rye Sour hydration

   

83%

   

Starter factor

   

0.86

   

Total Flour

   

547

   

Total Whole Grain

   

80%

   

Total Dough

   

1037

   

Percent prefermented flour

 

35%

   

Hydration

   

87%

   
           

Build rye sour as listed.   Sprinkle top with rye flour after 2nd build

 

Make soaker at the same time as final sour build

   

After 12 hours when sour is ripe (smell, and islands of the sprinkled rye flour)

mix all ingredients.   Consistency is paste.

     

Bulk Ferment 30 minutes.    Shape sprinkling top with rye after folding in

each corner.    Place seam side down in lined basket.

   

Proof 1 hour 45 minutes.

         

Preheat oven to 550 for one hour (plus) with stone and large cast iron pan

Turn oven off, load loaf, and pour water into cast iron pan.   Close oven and

listen.   If hissing stops before 5 minutes is up, add water.   After five minutes,

turn oven to 470F for 15 minutes.   Then reduce heat to 440 for 40 minutes.

Remove and cool.

         

When cool wrap for overnight.  

       

 

 

 

 

 

 

Miller’s Miche

3/10/2013

 

1st feed

Total

   
   

9:30 PM

     

Seed

43

       

KAAP

25

118

143

   

Whole Rye

1

7

8

   

Water

17

84

101

67%

 
     

252

   

3/11/2013

         
 

Final

Starter

Sour

Total

Percent

KAAP

 

130

 

130

21%

Whole Rye

 

8

22

29

5%

Golden

450

   

450

74%

Water

350

92

18

461

76%

Salt

11

   

11

1.8%

Starter

230

       

Rye Sour

40

       
           
           

Starter seed hydration

 

67%

   

Starter hydration

 

67%

   

Starter factor

   

0.9

   

Total Flour

   

609

   

Total Whole Grain

 

79%

   

Total Dough

   

1081

   

Percent prefermented flour

26%

   

Hydration

   

76%

   
           
           

Autolyse flour and water 30 minutes

     

Add remaining ingredients and mix at speeds 1 and 2

 

to medium development

       

Rest 5 minutes.   Stretch and fold in bowl.

   

Bulk Ferment 2 hours.  

       

Shape into boule and place in lined basket.

   

Proof for 1.5 hours.  

       

Bake at 450 with steam (cast iron method - see above) for 5 minutes

without for 40. 

       

Remove and cool.

       
           

Note that Rye Sour is leftover from the Rye loaf.   

 

 

 

 

 

Mebake's picture
Mebake

Whole Wheat-Spelt Sourdough

There are times when I stare at my pantry and decide to be creative and use leftover flours in bread, this is one of those times.

I had some Whole spelt flour, and Whole wheat flour, and therefore decided to use both in a 50% wholegrain sourdough hearth bread. I made up a formula that benefits from my ripe White liquid starter, here it is:

Preferment:

Bread Flour: 188 g

Water: 188 g

White Starter: 1.5 Tbl

 

Dough:

Whole Wheat Flour: 280 g

Whole Spelt Flour: 120 g

All Purpose Flour: 251 g

Bread Flour: 103 g

Water: 470 g

Salt: 1.25 Tbl

Total dough weight: 1600 g

Total Dough hydration: 75%

Wholegrain %: 42%

% of Prefermented flours: 20%

The dough was not kneaded, instead, folded in the bowl 4 times every 30 minutes. The bread fermented as expected, with 3 hours initial fermentation, and 2.5 hours final. I baked the bread on stone, with a another stone on a rack above. The dough was quite soft, but behaved nicely after the third fold.

 

The flavor of this bread is clean, yet isn’t sweet-sour as i prefer, and is somewhat bland. The crust was chewy, and crumb moist and tender. In retrospect, I believe that with 42% wholegrain flours, I should have used a levain that contains some wholegrains. The bread was also baked on the same day, and not retarded.  DA, and Ian.. and many others here have come up with lovely tasting formulas because they utilize the wholegrain flours in their levain, thereby enhancing the finished product’s flavor. They also retard their doughs, while I’m unable to do so due to timing constrains. The flavor would have been better enhanced if I had used my white levain with a high proportion white flour, but I can’t resist adding more wholesome flours. This explains a lot, as Hamelman’s wholewheat levain (50% wholewheat) recipe calls for a wholewheat levain NOT white.

Therefore, from now onwards, I’ll add wholegrain flours to my levain for high Wholegrain doughs.  

Franko's picture
Franko

Working on my list

Like many members of this forum I have a lengthy to do list of breads and pastries that I intend to make at some point in time. Making a focused effort at baguettes has been on this list for far too long and I decided late last year it was time to finally do something about it. Baguettes aren't my first choice for a daily bread because they stale so quickly, but they are great to serve just a few hours out of the oven when we have friends or family over for dinner. I've never been truly satisfied with the results of the baguettes I've made in the past, primarily because of the poor crumb, but shaping and slashing were factors that needed attention as well .

Off more than on over the last few months, this project has taken longer than expected for a number of reasons, work, vacation, etc, but over the last few weeks I've managed to get back on track with it and make what I feel is some progress. The formula I was using was based on Jeffrey Hamelman's Poolish Baguette from his book “Bread”, (pg 101) the one minor change to it initially being my addition of a small percentage, (6%) of either light rye or whole grain spelt to add a bit more overall flavour. After two mixes following JH's procedure the crumb was slightly better than any previous result I'd had but nothing close to what I'd hoped for.

 JH's procedure doesn't include an autolyse in it and I wondered if that might help loosen things up a bit. The next mix was given a 60 minute autolyse which did help open the crumb, showing a few more holes of various sizes, still not as many as I wanted, but better. The white flour I use is from a company here in B.C. , Anita's Organics which is milled from spring wheat and has a protein content of 13.3% with a fairly strong gluten level. I felt this was the most likely suspect for the crumb/hole problem I was having and my suspicion was confirmed after reading Hamelman's section on wheat, specifically paragraph 2-page 36 of “Bread” where he says (paraphrase) that high gluten flours (from spring wheats) in general do not support the long fermentation associated with hearth breads. For better or worse this is the type of flour I had and somehow I needed to find a way to make it work as best as I could. Thinking back to some breads I've made using this flour that had a wide open crumb I remembered that they'd either had a long retarded ferment or high levels of preferment included in the mix. The bread that came to mind first was Hamelman's Pain Rustique, a bread that uses 50% of it's flour in prefermented form and has a crumb with lots of random sized holes and excellent flavour. Since I wanted to avoid an overnight fermentation if I could, I decided for the next mix that I'd increase the poolish from the 33% I'd been using till now, up to 50% and see if that helped in generating more holes. It was one of those classic Aha! moments when I took a slice off the top of a loaf from this new mix and found holes...lots of nice holes! This is better I thought, but just to be sure I did another bake later that week using the same formula and procedure as the last one.

The crumb result was basically the same but neither of these loaves or the ones from the previous bake (top 2 photos) had the right look to them, which I chalked up to not having developed the dough enough during mixing and through bulk fermentation. I'd been doing just light stretch and folds in the bowl during bulk fermentation thinking it would be enough but clearly a better workup was what the dough needed. 

For this latest bake (pictured in the photos below) the dough was kneaded on the counter till smooth and slightly springy before going into a 75 minute bulk fermentation with 2 full stretch & folds on the counter at 30 & 60 minutes. This made things a little easier for molding, and allowing me to get a slightly tighter skin on the shaped dough making for cleaner slashes than on the previous loaves.

 The crumb turned out nicely, creamy, soft, and porous, and it tastes great. Lots of the toasty, nutty wheat flavour that people crave in a baguette, and highlighted by the small percentage of whole spelt included in the mix. The crust has good colour, splinters when sliced and crackles loudly when eaten. I can't ask for more than that.

Ham Hock Terrine with fresh baguette, grainy mustard and cornichons.

Recipe for the terrine from Raymond Blanc's recipe site 

This project is now at the point I can say I'd be happy to serve this loaf to my family and friends, but know that when it comes to bread making these projects are seldom ever finished for me. I'd like to try gradually increasing the level of preferment over a series of bakes to see if I can find the sweet spot, assuming it exists, that will yield a slightly more porous crumb than the one above and with enough dough strength left for proper molding. For the immediate future though I'm planning on making something completely different. As enjoyable and interesting as this project has been, I desperately need to get back to eating bread that has something more substantial to it than flour, water, salt and air. 

Below is copy of the formula that was used, as well as a link to a scalable version of it, and one more link to a detailed description of the procedure for making the baguettes.

Cheers to all,

Franko

Link to scalable version of the formula HERE

Link to procedure for Baguettes with Poolish and 6% Spelt HERE

Baguettes with Poolish & 6% Spelt   
Ingredients%Kilos/grams
   
Poolish  
Bread Flour100.00%201
Water100.00%201
Yeast-instant.2%.4
Total200.20%402
ripen 12-16hrs @ 70F  
   
  720
Final Dough  
Bread Flour90.00%181
Spelt Flour-One Degree Organics12.50%25
Water50.00%101
Yeast-instant1.20%2
Sea Salt4.10%8
Poolish200.00%402
Total357.80%720
DDT- 76F Scale at 340 gr.
   
Total Formula  
Total Flour100.00%407
Bread Flour93.82%382
Spelt Flour-One Degree Organics6.18%25
Water74.06%302
Yeast-instant0.69%3
Sea Salt2.03%8
Total % and Weight176.78%720
Prefermented Flour 49.36%

 

linder's picture
linder

Homemade Brie Cheese

I've been making baguettes, practicing my technique and thought I should put together some homemade Brie to have with them.  Yesterday was my first attempt at Brie cheese and so far they look pretty good - the little cheeses could stand to be  thicker, that will happen when we add more holes to the small brie molds so they drain better and can handle more curds.  The large wheel is 7 inches in diameter and is looking pretty good to me.  It will take about 2 weeks for the white 'skin' to develop on the cheeses while they rest at about 55F in my make shift 'cheese cave' (dorm sized fridge with temperature regulator) for 2 weeks, turning the cheeses 2 time a day for even drying.  After that it will be another couple of weeks in the regular fridge before they are ready to be eaten.

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