The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hanseata's picture
hanseata

Senfbrot - Mustard Bread

Facebook friend and co-baker David Wolfe asked me to help him understand some terms in a German recipe. Google translate (always good for a laugh!) is not too fluent in professional German baking lingo.

The formula, published by a German bakers' association, Bäko Gruppe Nord, seemed quite intriguing, combining rye meal and cracked wheat with mustard and cheese. The amounts, of course, were calculated for a commercial bakery (19 kg/43 lb), as were the instructions.

My curiosity was wakened, especially after I saw David's appetizing photos in his blog "Hearth Baked Tunes" so I downsized the formula for two small loaves.

The original recipe requires 16% of the white flour as preferment, all the remaining flour, including the coarse grinds, is worked into the final dough. The breads are baked "bei Brötchentemperatur" ("at roll temperature") - leaving hapless hobby bakers clueless as to what that might be.

But I don't donate for nothing to Wikipedia, a quick research at the German site showed me the light: the breads were to be baked at 465ºF/240ºC.

Since I'm a friend of long fermentation (also from a physician's point of view,) I re-wrote the procedure from using just a small amount of preferment,  to preferment plus soaker for the coarse ground rye and wheat, as well as an overnight bulk fermentation.

I can honestly say I never noticed a difference between adding the salt with all the other ingredients, or adding it later to the almost finished dough, as the recipe stated. Peter Reinhart (my guru) mixes everything together at the same time, and I do, too.

For the cheese you can choose between Gouda or Tilsiter. I don't care for stinky cheeses, so I went for the Dutch. Though the recipe didn't specify what kind, I was sure that middle aged cheese (18-month) would work better, as I use it for gratins. Young Gouda is too mild, and really old Gouda unnecessary expensive.

I was very pleased with the result, a beautiful red golden bread, covered with seeds, with a pleasant spiciness, but not too much. It tasted great with cold cuts, and was a wonderful surprise when toasted: a bread with in-built grilled cheese!

The crumb has a nice yellow color from the mustard


SENFBROT - MUSTARD BREAD  (2 small loaves)

 Preferment

140 g/5 oz bread flour

  84 g/3 oz water

    1 g/ 1/4 tsp. instant yeast

    2 g/0.12 oz salt

 

Soaker

104 g/3.7 oz wheat meal, coarse

  70 g/2.5 oz rye meal

130 g/4.4 oz water

    3 g/0.12 oz salt

 

Final Dough

all preferment

all soaker

556 g/19.6 oz bread flour

  15 g/0.5 oz instant yeast

  16 g/0.6 oz salt

408 g/14.3 oz water

  66 g/2.3 oz mustard

122 g/4.3 oz middle aged Gouda (18 month old), coarsely grated or cut in chunks

 mustard for brushing

sunflower or pumpkin seed for topping (I used pumpkin seed)

 

After shaping the loaves are brushed with mustard - I used a medium-hot one from Düsseldorf

DAY 1:

In the morning, mix preferment and soaker. Leave at room temperature until using.

In the evening, mix all final dough ingredients at low speed (or by hand) for 1 - 2 minutes, until all flour is hydrated. Let rest for 5 minutes, then knead at medium-low speed (or by hand) for 6 minutes, adjusting with a little more water or flour, if necessary (but beware: dough should be somewhat sticky, clearing only sides of bowl, but stick to bottom!)

Transfer dough to a lightly oiled work surface. With oiled hands, stretch and pat it into a square, first fold top and bottom in thirds, like a business letter, then do the same from both sides.

Gather dough into a ball, place seam side down into a lightly oiled bowl, cover, and let it rest for 10 minutes.

Repeat S & F 3 times, at 10 minute intervals. After last fold, place dough in lightly oiled container with lid and refrigerate overnight. (I divide the dough at this point already in halves, and refrigerate them in two containers.)


DAY 2:

Remove dough from fridge 2 hours before using.

Preheat oven to 465ºF/240ºC, including baking stone and steam pan. Place seeds for topping on a plate.

Shape dough into 2 boules, brush them with mustard, and then roll them in sunflower or pumpkin seeds.

Place breads, seam side down, on parchment lined baking sheet, and proof, until they have grown 1 1/2 times their original size.

Bake for 15 minutes, steaming with 1 cup of boiling water. Remove steam pan, and rotate breads 180 degrees.

Reduce temperature to 210ºC/410ºF,  and continue baking for another 25 minutes, or until breads are a deep reddish brown, sound hollow when thumped at the bottom, and register at least 200ºF/93ºC.

Let breads cool on a wire rack.

 

After brushing the loaves with mustard, they are rolled in pumpkin seeds.

Submitted to YeastSpotting

Dror50's picture
Dror50

Tri- Fold Straight Dough Baguettes

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)

 

This is my version, and what I did: 

Straight Dough Baguette
Note: makes 3 baguettes

400g bread flour

100g AP flour

375g water
salt, 10g
instant yeast, 2g

 

Mix everything together. No need for kneading. 

Bulk ferment for three hours, flood three times at 45, 90 and 135min. 

(these are an in-bowl-starch-and-fold )

After three hours pre-shape into 3 small boules. rest for 25 minutes.

Shape into Baguettes and proof at room temp for 40 minutes.

Bake at 460F(240C) for 25 min, with steam for the first couple of minutes.

Turn off oven, crack the door open, and keep baguettes inside for about 5 minutes. 

Take out and cool completely before attempting to eat. 

Note that I preheated my stone at 500F (260C) for an hour to make sure the oven is hot enough, only reduce the temp to 460F when the dough is loaded. 

 

Thats it! 

here are some photos 







trailrunner's picture
trailrunner

Another take on Ian's burger buns

All I can say is WOW !!  These are fantastic. Thank you Ian for posting and da for continuing the adventure. I too made some changes . I adjusted the formula below to reflect them.


Main Dough Ingredients

200 grams AP flour  Starter at 65% hydration

175 grams AP Flour Starter at 100% hydration

300 grams KAF AP flour

112 grams semolina flour

100 grams rye flour

50 grams kefir cheese and 50 grams sour cream

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Kosher salt

30 grams Maple Syrup 

300 grams Milk (I used 2%  at room temperature)

I mixed the starters with the milk and honey and added to the flours. I stirred till no dry particles and let it autolyse for about 45 min. I then used the KA mixer on 1 to add all the other ingredients. I didn't need anymore milk since the sour cream loosened the dough. I turned it up to med for 3 min. It cleaned the bowl and was a lovely soft only slightly sticky dough. I did one s & f and placed in covered container. I followed the rest of Ian's directions as far as s & f. I let it rest at room temp with no noticable rise for 2 hrs. Overnight in the fridge it filled the container with bubbly goodness !!  I stepped away from the original plan here too. I took out the cold dough and placed on the floured counter and used my bench knife to divide into 12 /115 gram rolls. I like to  shape while chilled.. much easier and ultimately saves hours as far as wait time and doesn't deflate the dough. I do the same with my ciabatta rolls. I placed these on parchment and into plastic bags. You can see how well they rose in 2 hrs. I glazed with one egg yolk mixed with some 1/2 and 1/2. Sprinkled with sesame seeds. Snipped with a scissors but that had little effect as it happens. Had oven already hot from the 3 loaves of  Norwich sourdough. Placed both pans in at 500 and misted a couple times with sprayer...reduced to 460 and baked on convection for 20 min. These smell like the finest challah . The crumb is so tender and the flavor of the crust is very rich from the glaze and bold bake. My only regret is not making 2 dozen rolls :)  I will definitely make these again and again. I started the pics with the bubbles in the dough this AM.

kap1492's picture
kap1492

1st Attempt At Tartine Country Loaf

So I recently purchase some new toys (brotform and lame) among others and was eager to not only use them but to try the much anticipated Tartine Country Loaf. I decided to half the recipe b/c it is just me and my wife and want to make sure the method produced a favorable result. This is my fist attempt at making a loaf with my 2 weeek old starter. I am extremely please with my result and being a perfectionist in nature there is one thing I would like to improve. Next time I want to produce a deeper brown crust. I used the DO method and with that being said, to obtain a deeper browning would I need to increase the time cooking with the lid on or off? I preheated my DO/oven for 40min on 500 then lowered the temp to 450 when I lower the loaf and placed it back in the oven. Baked for 15min covered and 25min uncovered until interal temp was 205-210. Without further adeui I present my results. Any feedback/suggestions would be greatly appreciated. 

theresasc's picture
theresasc

Whoo Hoo! It worked!!

I have been reading up about starters, decided to jump in and find out what it is all about.  I tried doing the 1 Tb. water & flour deal that was on a recent thread but did not have very good luck that way.  Then I read about the pineapple juice starter, so I started up two, one with AP flour and one with WW flour, only I used orange juice instead of pineapple juice.

My starters finally started doubling up after about 11 days, so two days ago I built up the AP for a bake.  I used the 1-2-3 method of determining my starter/water/flour ratios for the bread, and shocking!  it worked!! 

The dough was quite a bit different from what I had been making using a poolish, and I did put it in the frig for about 3 hours after I mixed the dough up.  I then let it warm up and raise at room temperature, doing S&F's along the way.  One of the first things I noticed was that everyone is right, it takes ALOT longer to rise than a dough with commercial yeast.  It finally doubled up and I shaped it and let it raise in a banneton for about 1 -1/2 hours, then slashed and popped into my oven.  The loaf was really ugly coming out of the oven as I still have shaping issues and it seemed that one of my slashes caught up with my seam and blew the side of the loaf out.  Ugly or not, it is tasty!  The bread has a mild but better flavor than my poolish breads.  I thought that the poolish breads have been good, but this has been the best tasting bread, hands down!  I do not quite understand how it can be flavorful and mild at the same time, but there you have it - yummy!  The crumb is very open, a little chewy and the crust has a nice chew to it also.  I did not steam, I am tired of getting burned, so I wet the loaf down with my hands before popping it onto the stone.  Its ugly, but its good.  I feel like one of those old V-8 juice commercials and that I should smack my head and wonder why I did not try a starter sooner!

 

davidg618's picture
davidg618

Time and Temperature

I have a question I've not been able to answer to my satisfaction after searching online and favorite books. 

Many of my bread bakings begin with someone elses formula wherein I convert  or modify either ingredients and/or procedures.

The two changes I'm frequently unsure of are:

How much natural levain do I need to substitute for the commercial yeast called for?

How much should I reduce the called for levain (any type) when I adapt a straight dough, room temperature fermented to a chilled, retarded fermentation? And a variation of the question: converting a straight dough, room temperature fermented to a poolish or biga, and also chilled and retarded fermentation.

To date, I've had success doing all these changes, but formulae I bake routinely took a number of iterations to refine to a finale, and ones I've baked only once or twice have sometimes been less than what they might have been.

Can anyone point me at a book or online source for better guidance than trial and error, or share some rules-of-thumb with me?

Oops. I should also say I keep the original formula hydration the same.

Thanks,

David G

dylemma's picture
dylemma

5% Freshly Milled Rye Country Loaf

KAF Sir Galahad (AP) 95%

Fresh Milled Rye Flour 5%

Hydration 77%

Levain (25% of the flour is Whole Wheat, 100% hydration) 25%

Salt 2%

Using the "Tartine" method, I refreshed a mature starter with 90 degrees F water, and inocculated it 20%.  After 2.5 hours mixed the levain, 85 degrees F water and flours.  Autolyse for 30 minutes, then added the salt. The dough temperature ended up at 81 degrees F.   Two stretch and folds each hour for the first 2 hours, let sit until 25-30% rise.  Pre-shaped and benched for 30 minutes.  Shaped, placed in baskets and counter proofed for 1.5 hours. Then onto a 39 degree F retard for 17 hours.

The crust was thick and chewy, the crumb was soft and slightly sour.  Why only 5% rye you might ask, because my kids are always on the look out for "brown bread" and won't touch it.  So I figured I will slowly increase the amount as time goes by.    

-Derek

punkchef77's picture
punkchef77

Pugliese

Yerffej's picture
Yerffej

KoMo Flour Sifter Attachment

Does anyone own one of these Komo sifters and if so,  how well does it work?

Jeff

davidg618's picture
davidg618

Fun Weekend Bakes

Saturday evening's dessert: Peach Upside Down Cake. (I had my piece sprinkled with a few drops of Amaretto.)

and Sunday morning's bagels. (Ciril Hitz Baking Artisan Bread, CHEWY Bagel formula converted to natural levain.)

David G

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