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DownStateBaker's picture
DownStateBaker

My very simple introduction to bread baking (part 2)

Sorry for the delay. I thought I would have a chance to post day two right away. I am now in day three of the creation of the starter. So let's catch up!


Day 2



This is how my starter looked at 30 hours from the initial mix of 300g flour 300g water. I stirred it 5 times over the 30 hours. In the first 12 hours i had left the bowl, covered, on my pellet stove. It got up to 90 F, this was initially thought of as a mistake by me. So I moved the bowl to somewhere at room temp. Then over the next 28 hours it was alive with activity so awesome. So hopefully over the 30 hours you've seen activity similar to what is shown above. If it takes more time than 30 its ok, this is what you want it to look similar too before going on to the next step.


Feeding


You should have 600g of starter mix. Take 300g of this mix, add 150g of flour, and 150g water. I had just poured a glass of a nice weizen-bock and mixed the water with the yeast sediment in the bottle. I figured the more the merrier, yeast wise. Then mixed it up until well combined (No chunks of dry flour). To look like this.



Day 3



Here is how it looked at around 12pm today before I mixed it up again (not adding anything). Updates to come

Thor Simon's picture
Thor Simon

Organic AP Flours: closest match for KA AP/Sir Galahad?

I've been using KA Organic AP which I pick up (or have my sister pick up for me) on the way to visit her in Vermont -- it's very attractively priced in 5lb bags at their store. But I'm starting to consume more than this "free shipping" arrangement can handle, and the mail-order price is...not so nice.  None of my local groceries carry this flour.


A local bakery supplier will sell me KA Organic Select Artisan in 50# bags qty 1.  The price isn't great as he doesn't usually carry this item and is getting it from another supplier -- of course he won't tell me who.  But, also, looking at the KA web site I see the specs for Organic Select Artisan are not the same as for the Organic AP -- it looks like the retail Organic AP is formulated to perform as closely to the retail AP (professional Sir Galahad) as possible while the Organic Select Artisan has been tweaked a bit (lower protein, 11.3% vs 11.7%, and all-winter-wheat as opposed to winter/spring blend).


NY Bakers repackages the Sperry Organic Bread (General Mills) flour in 5lb bags and the shipping actually isn't prohibitive if I buy enough.  My concern with this flour is that the spec sheet makes it look like the canonical example of what KA's talking about when they say other brands' specifications are loose -- no falling number is specified and the protein content is given as "12% +/- 1%".  The specs on the conventional (non-organic) General Mills flours are nice and tight of course -- I assume with the Sperry brand they're keeping prices down by not hunting all over for spot quantities of organic wheat to get the product exactly in-spec to a tight specification...


Has anyone used this flour (Sperry Organic Bread)?  Enough to know if it's really more consistent from batch to batch than the spec suggests?  How about the KA Organic Select -- before I buy 50# at a so-so price I'd rather know if the difference from the retail-packaged product is even noticeable, much less important.


I can get the Sperry at a decent price locally too but I don't want to risk buying 50# at a time of a product that might vary considerably from batch to batch(!)

milwaukeecooking's picture
milwaukeecooking

Sun-dried tomato with parmesan--poolish pre-ferment

Sun-dried parmesan bread


This was my kitchen sink recipe.  I accidentally made too much baguette dough so I decided to throw some of it in my banneton with a few added extras.  I had sun-dried tomatoes around and I had recently ground up some parmesan.  So, I thought, why not mix it into my extra dough.  Before putting it into the oven I spritzed it with water and gave it a sprinkling of cracked pepper.  Out of all the breads I have made this one actually made my mouth water when it was baking.  The smell was incredible.  Here is how I made it. 


Follow my poolish recipe for the dough.  I made 900 grams of dough for this recipe.


After the second rise lightly flatten out the dough into a square that is roughly 12"x12".  On one half of it sprinkle 1/4 cup ground parmesan cheese and then, on top of that, gently press in 1 cup of chopped sun-dried tomtatoes.  Leave 1/2 inch of dough around the edges so that you can seal it back up again.  Fold the empty side over the top of the tomatoes and press down on the edges to seal.  Flatten the dough slightly and business fold it into thirds (like you are mailing a business letter).  Let your dough rest for 5 min and business fold again.  I folded mine three times. 


At this point you should have a few layers of tomato and you will want to shape your dough into a boule.  You don't need a banneton for this because all of the folding and shaping has made your dough fairly tough and it will stand on its own.  However, let your boule rise for an hour, until doubled, before baking. 


Pre-heat the oven to 500F while your dough is rising.


Right before baking spritz your boule with water and top with pepper.  You need the pepper...trust me. 


 Spray the walls of your oven with water and bake for 2 minutes.  Repeat.  Repeat.  Turn the heat down to 425


Bake again for 20 min at 425.


Rotate your bread 180 degress and turn the heat down to 400 and bake for 20 min.  


Check the temp of your bread.  If the internal temperature isn't over 195 it isn't done.  The optimal temp is between 195 and 205. 


I wanted to take pictures of the crumb so you could see the tomato goodness inside but it got eaten before I could remember.  Next time I will post a picture of the crumb.  This is a recipe that I would like to re-create again. 


sun-dried parmesan bread


http://veggieinmilwaukee.wordpress.com

txfarmer's picture
txfarmer

White wine chestnut sourdough

It all started with that chestnut pie I made, amazing pie really, how can it not be? It had chestnut cream, chestnut puree, candied chestnut, creme fraiche, mascarpone, heavy cream all loaded in one flaky all butter crust!



But then I had these yummy chestnut puree and whole roasted chestnuts left over, as delicious as that pie was, it was also very rich and had a lot of added flavors, this time I want to make the chestnuts themselves shine. Of course I COULD eat the puree straight out of the jar, but I digress. ;) Here's what I came up with: a chestnut sourdough with loads of chestnut puree kneaded in; whole chestnuts boiled then soaked in fruity white wine overnight, then mixed into the dough; also used the soaking wine as part of the liquid, the result is a bread full of chestnut flavor. The wine brought out the subtle sweetness of chestnut, but the flavor of alcohol was minimal (a good thing since my husband doesn't drink). Chunks of chestnuts studded the soft and spongy crumb. I am pretty happy with the result, with the slight nutty sweetness, and almost "custardy" mouth feel, it's like eating a giagantic chestnut!



One thing I didn't expect is how sticky the chestnut puree made the dough to be. I had to decrease the liqud amount that I had planned to add in, even then, I still had to do quite a few S&F to build up the dough strength. I later found out that chestnuts have a lot of starch, double of what potatoes have, comparable to wheat flour, minuse the gluten of course. Even though it made kneading and fermentation a bit challenging, the final crumb was similar to those breads with potatoe puree mixed in, soft and songy, very moist.



Here's my formula for the bread:


 


The night before:


mixing 170g of roasted, peeled, and roughly chopped chestnuts with 140g of white wine (I used a fruity cheap one), bring to boil, remove from stove, cover and let sit overnight.


 


2nd day:


starter, 180g (100% hydration)


salt, 7.5g


bread flour, 300g (I used KA)


wine soaking liquid from above + water, 175g


chestnuts above, drained


chestnut puree, 240g (unsweetened, just chestnut and water)


honey, 22g


 


1. Mix together everything but chestnuts, autolyse 30minutes, knead until gluten starting to develope.


2. Add in chestnuts, knead them in evenly.


3. Cover and bulk fermentation for 4 hours, at 30, 60, 90, and 120 minutes, S&F.


4. Round and relax the dough for 15 minutes, shape into a boule, put into brotform, smooth side down, cover and put into fridge for overnight


5. About 15 hours later, take out the dough and leave in room temperature for 90 minutes, perhead the oven with stone to 550F


6. Slash and bake, steam as normal, reduce the oven temperature to 450F, bake for 45 minutes in total, at minute 15, take out the steam pan, and rotate bread for even baking.



The taste is pretty on target, the slashing effect was a bit lost due to all the chestnut pieces peaking out underneath



avatrx1's picture
avatrx1

need recipe for Naan. daughter is starting to bake from scratch and LOVES Naan for making pizza. Novice recipes mainly.

My daughter has recently started making more homemade things.  She has 4 boys.  16.15.13, and 10.  She'd like to learn how to make Naan.  She has very few kitchen things since she mostly bought ready-made until both she and her hubby lost their jobs.


Is there a good beginners recipe out there for Naan using either a stove top method or oven?  I'll try it first and then once I think I know what I'm doing, I'll get her to come over and try it.  She makes dinner rolls, but that is about the extent of her baking breads.  She told me she made some a while ago and couldn't figure out why the dough rose 'out of control', then proceeded to tell me that she only added a tablespoon of yeast!


She's a quick study, fast learner, etc.  I'm thrilled that she wants to learn how to make this.  She's a good cook, she's just typically stayed with the normal stuff and not ventured into experimentation which I love to do.


 


She's currently buying her Naan at the local Walmart..............


thanks in advance for any recipes and/or help - suggestions anyone can offer.


-susie

kolobezka's picture
kolobezka

Peter Reinhart´s books and / or others?

Please could anybody help to choose some good books for baking? The problem is, that living in a non-English speaking country I cannot have a look at them in a bookshop or library :-(


 


1) I already have PR´s Artisan Breads Every Day. Most of you recommend BBA, Whole Grain Breads and Crust and Crumb. How are the books different? Are there completely different methods, explanations and recipes?


 


2) I would love a good book (or two) that would explain clearly and with practical "tips and tricks" how bread making works (comparing sourdough and other preferment and direct methods), how different hydrations, feeding ratios, temperatues (e.g. preheated vs. cold oven...) etc. affect the composition on the starter and the resulting bread and helping to manage the amounts for a home baker? Also some examples of healthy recipes (without much cream, eggs, meat, sugar...) in metric units would be welcome.


 


3) Here are some of the tips I have gathered when reading this super TFL forum:


Daniel DiMuzio: Bread Baking


Andrew Whitley: Bread Matters


Daniel Leader: Local Breads


Daniel Leader: Bread Alone


Maggie Glezer: Artisan Baking


Jeffrey Hamelman: Bread


Richard Bertinet: Crust


Joe Ortiz: Village Baker


Laurel´s Kitchen Book


Peter Reinhart: BBa


Peter Reinhart: Crust and Crumb


Peter Reinhart: Whole Grain Breads


 


Thanks very much!


zdenka

jgrill's picture
jgrill

BBA's Italian bread (slight variation)


Friday was my first bake of the new year, and I tried my hand a BBA's Italian bread.


 


I mixed the biga Thursday afternoon, before heading of to the South Alabama basketball game (we lost, by 3, in OT), and put into the fridge during halftime in the BCS championship game ("Bama won, if you hadn't heard—Roll, Tide, Roll).


 

Friday morning I took the biga out of the fridge, cut it into 10 pieces, and let it warm up while I had coffee, and read the paper.

 

 

I mixed the flour, yeast, malt, sugar, and salt in the bowl of my KA mixer, immediately after cutting the biga into pieces.

 

 

 

When the biga was about room temp, I completed mixing—adding the biga pieces to the bowl, adding the olive oil, and some of the water. and began mixing on first speed with the paddle, adding more water gradually until the dough came together in a ball. I then switched to the dough hook, and kneaded at 2nd speed for about eight minutes, and put the dough in an oiled plastic bowl with a lid, for a two hour rise. 

I gently removed the dough to the counter and divided it into two more or less equal pieces (one was 19.3 oz., the other 19.6 oz), and shaped each piece into a bâtard.

 

 

 

I put a sheet of parchment on my wooden Super Peel (without the cloth gizmo) and dusted it with cornmeal, and then gently placed the bâtards on the dusted parchment to rise, for about an hour.

 

My oven is not as wonderful as I would like it to be, and it doesn't reach temperature when it claims to reach temp. So, even though I set it for 500°, it finally reached 475° after about 40 minutes. By the time I added water to the pan on the bottom rack for steam, and then slid the bâtards (still on the parchment) onto the stone, the temp had dropped to just over 400°.

I baked the loaves for about 13 minutes, and then turned them, and baked them for about 8 minutes more, tenting with aluminum foil for the last 5 minutes because they were getting darker than I had expected.

 

I took the bâtards out of the oven and placed them on wire racks to cool.

 

 

 

I think I'm getting better at scoring loaves, but I still need more practice. For this I used a single-edged razor blade, and I seem to do better with that then with either of my lames.

If anyone can offer advice on scoring, I will welcome your wisdom.

I used KAF unbleached bread flour, SAF Instant yeast, Morton Coarse Kosher salt, KAF diastatic malt powder, and Carbonnell extra virgin olive oil.

The loaves turned out well, with fairly tight crumb, nice flavor, and a chewy crust.

I've sent this along to Susan for possible inclusion in Yeast Spotting at her great blog, Wild Yeast.

 

Here's the recipe for BBA's Italian Bread.

 

Biga

21⁄2 cups      (11.25 oz.)      unbleached bread flour

1⁄2 tsp.         (.055 oz.)        instant yeast

3⁄4 C + 2 TB

to 1 C           (7 to 8 oz.)      water at room temp.

 

1. Stir together flour and yeast in 4-qt. bowl or bowl of a mixer. Add 3/4 cup plus 2 TB water, and stir or mix at low speed with paddle attachment until everything comes together in a coarse ball. Adjust flour and water as needed so that dough is neither too sticky nor too stiff.

2. Sprinkle some flour on counter and transfer dough to counter. Knead for 4 to 6 minutes (or use dough hook and mix on medium speed for 4 minutes).

3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. cover bowl with plastic wrap and ferment at room temp for 2 to 4 hours, until dough nearly doubles in size.

4. Remove dough from bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. According to BBA, you can keep this in the refrigerator for up to 3 days, or you can freeze it in an airtight plastic bag for up to 3 months.

 

Italian Bread

Makes 2 one-pound loaves or 9 torpedo (hoagie) rolls

 

3 1⁄2 Cups      (18 oz.)      biga (see previous recipe—use the entire recipe

2 1⁄2 Cups      (11.25 oz.) unbleached bread flour

1 2⁄3 tsp.        (.41 oz.)     salt

1 TB               (.5 oz.)     sugar

1 tsp               (.11 oz.)    instant yeast

1 tsp               (.17 oz.)    diastatic barley malt powder (optional)

1 TB               (.5 oz.)     olive oil, vegetable oil or shortening

3⁄4 cup to

3⁄4 cup+2 TB   (7 to 8 oz.) water (or milk, if making rolls) , lukewarm (90° to 100° F)

 

1. Remove biga from refrigerator 1 hour before making dough. Cut biga into about 10 pieces, with a pastry scraper. cover pieces with plastic wrap and let sit for 1 hour to take chill off.

 

2. Stir together the flour, salt, sugar, yeast , and malt powder in a 4-qt. bowl or the bowl of an electric mixer. Add the biga pieces, the olive oil, and 3⁄4 cup of water and stir together (or mix on low speed with paddle attachment) until a ball forms, adjusting water or flour as needed. The dough should be slightly sticky and soft.

 

3. Sprinkle flour on the counter and transfer the dough to the counter and knead (or mix on medium speed with the dough hook) Knead for about 10 minutes (I mixed for about 8 minutes with dough hook at speed tow or three on my KA six-qt. mixer), adding flour as needed. Dough should pass the window pane test, and be tacky but not sticky. Lightly oil a large bowl and transfer the dough to it, rolling it around to coat all surfaces. cover the bowl with plastic wrap.

 

4. Ferment at room temperature for about 2 hours, or until dough doubles in size.

 

5. Gently divide the dough into two equal pieces of about 18 oz. each, or into 9 pieces of about 4 oz. each for torpedo rolls. Carefully form the dough pieces into bâtards or or rolls, degassing the dough as little as possible.  Lightly dust with a sprinkle of flour, cove with a towel or plastic wrap, and let rest for 5 minutes (a step I neglected). then complete the shaping extending the loaves to about 12 inches or shaping the torpedo rolls. Line a sheet pan with baking parchment (I placed the parchment on a large wooden peel) and dust with semolina flour or cornmeal. Place the loaves on the dusted parchment and lightly mist with spray oil. Cover loaves loosely with plastic wrap.

 

6. Proof at room temp. for about 1 hour or until loaves have grown to about 11⁄2 times their original size.

 

7. Prepare oven for hearth baking. Place baking stone on middle rack, remove racks above that rack. Place pan for water for steam on bottom rack or floor of the oven. Preheat the oven to 500°F. Score the breads with 2 parallel diagonal slashes or one long slash.

 

8. Rolls can be baked directly on the sheet pan. For loaves, generously dust a peel or back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves to the peel or pan. Transfer the loaves to the stone (or bake on the sheet pan). Pour one cup of hot water into the steam pan and close the door. Lower oven temp. to 450°F and bake for about 20 minutes, or lower temp to 400°F and bake a bit longer. rotate loaves 180° if necessary for even baking. Rolls should bake for about 15 minutes.

Note: BBA suggests spraying the walls of the oven twice at 30 second intervals and then lowering the temp. to 450°, but I don't do this because I've fond that so much opening and closing the oven door causes too great a loss of heat at a time when I want maximum heat.

 

9. Transfer loaves or rolls to a cooling rack for at least 1 hour before slicing and serving.

 

I think it's now time to slice and taste.

 

 

 

 

 

 

 

 

PMcCool's picture
PMcCool

Testing... testing...

After several not-so-happy outcomes, and one pleasing outcome, it was obvious that I needed to get better acquainted with the South African flours that I have.  Previous bakes seemed to indicate that the flours' absorbency was different than I was anticipating, based on my previous experience with U.S.-produced flours.  The only way to find out what was going on with any certainty was to do side-by-side bakes of identical breads, adjusting only one variable (hydration, in this case) at a time so that I could compare the outcomes.


For this bake, I decided to use a 50/50 mix of brown bread flour (protein content in the 12%-12.5% range) and bread flour (protein content in the 11.5%-12% range).  Although the label isn't altogether clear, I think that the brown bread flour is either whole wheat, or possibly de-germed wheat.  It contains large particles of bran.  Note that the same miller also produces a "Nutty Wheat" flour that they describe as white flour with the bran mixed back in.  I used 2% salt and 1.6% yeast (IDY).  Hydration levels ranged from 55% to 80%, in 5% increments.  Each dough contained 100g flour, to make the math easy.  (It also makes a pretty decent size roll for sandwiches.)  The dry ingredients for all of the doughs were premixed in one batch, then weighed out for individual mixing with the selected quantity of water.  These are straight, lean doughs; no preferments or enrichments were used.  This was to eliminate the potential for other ingredients masking the effects of differing levels of hydration.  Autolyse was not used for any of the doughs.  All mixing was by hand.  No bench flour or water was used.  Room temperature was 75ºF-77ºF.  The temperatures of the ingredients and the finished doughs were not measured but are assumed to be within 3ºF-5ºF of room temperature. The water came straight from the tap, compliments of the City of Pretoria.  All doughs were fermented on a lightly oiled granite countertop and covered with oiled plastic wrap.  Each was preshaped after the bulk ferment, then given 15-20 minutes to rest before final shaping.  Breads were baked for 25 minutes on a sheet pan in a 400ºF oven, with light steam.  


Observations are as follows:


55% hydration - this dough was very stiff and did not want to come together in the bowl.  The dough was dumped out on the countertop to finish mixing/kneading.  All flour was incorporated and after several minutes of kneading, the dough smoothed out and became pliable with almost no tackiness.  This dough was the slowest to rise.  Due to an interruption in the process, this dough had approximately 2 hours of bulk fermentation and barely doubled in that time.  The finished bread was the smallest of any in this test bake, having risen less after shaping even though it had the longest final fermentation duration.  The crust was thick, hard, and tough; the crumb very tight and dense and slightly gummy, even though the bread was thoroughly cooled before slicing.


60% hydration -  This dough was also somewhat stiff, although it was fully mixed in the bowl, unlike the 55% dough.  Pliability was better than the 55% dough and the dough was just slightly tacky at the conclusion of kneading.  The bulk ferment was slightly less than 2 hours and the dough was a bit more than doubled in that time.  The finished bread was only slightly larger than the 55% hydration bread, exhibiting a similarly hard/tough crust and dense crumb.  However, the crumb was not gummy in the finished bread.  


65% hydration - Early in the mix, this dough was sticky, although that improved to being moderately tacky by the end of kneading.  The dough cleaned the bowl with all flour being absorbed.  The bulk ferment was approximately 1:20 and the dough inflated to about 2.5 times its original volume in that period.  The finished bread still has a tight crumb, but the crust is thinner and less resistant to cutting.  Size is slightly larger than the two preceding breads.


70% hydration - This dough was noticeably stickier during mixing and kneading than the previous doughs.  It did clean the bowl during mixing.  I wound up using a combination of standard kneading and stretch and fold to manage this dough (not easy with such a small sample).  I don't think it would have come together without the stretch and fold technique.  At the end of kneading, it was still more sticky than tacky, with some sticking to my fingers.  It had about a 1 hour bulk ferment, during which time it nearly trebled in volume.  This bread also rose more after shaping, and was significantly larger in volume than the preceding breads (and, consequently, felt "lighter" because of the reduced density).  The crumb was the most open of any the breads made to this point.


Intermission - a co-worker stopped by to drop off some things just as I was finishing kneading the 70% hydration dough.  That inserted about an hour's delay between the 70% dough and starting the 75% dough.  All of the first four doughs were baked on the same sheet pan at the same time.  The last two doughs were baked on a separate sheet pan.


75% hydration - This dough never stopped being sticky.  It did not entirely clean the mixing bowl.  Standard kneading techniques were not working, so I switched to using the French Fold.  Kind of a challenge with such a small quantity of dough.  This bulk proofed about 45-50 minutes, easily doubling in that time.  Slashing before baking was problematic because of the dough's stickiness.  The finished bread was larger than its predecessors, felt "lighter" still, had a thinner crust and a more open crumb.  


80% hydration - This was an extremely sticky dough.  It had to be scraped out of the bowl after mixing and repeatedly scraped from the bench while kneading.  The only kneading technique that worked was the French Fold method.  Even that took several minutes (not several cycles) before the dough started to exhibit some structure.  This dough expanded the fastest during the bulk ferment and grew the largest after shaping, even though it had the shortest times in both ferments.  The knife dragged a trench in the dough, but did not actually slash it.  The finished bread had the thinnest crust and most open crumb of any of the breads in this test bake.


Follow-up thoughts:


1. One of the notions going into this test was that the city water might be a culprit in some of the former bakes.  Based on the results of this test bake, I think I can get good bread using city water, without going to the effort of running a similar test using bottled water.


2. For this blend of these particular flours, a hydration of approximately 70% seems to offer the best dough handling traits and a pleasing finished bread.


3. None of the doughs experienced much oven-spring.  I would attribute that to handling during shaping that was not gentle enough (too much degassing) and to baking on a cold sheet instead of on a hot stone.


4. It appears that the jury is still out on my starter.  Most (not all) of the previous bakes that experienced problems were sourdoughs, rather than yeasted breads.  This starter may be too acidic or too enzymatically active, either of which might be leading to gluten attack.  I'll see how it behaves after a few days of rye feedings.


5. I'm still not sure how much effect, if any, altitude is having on the results (I'm at approximately 4200 feet elevation in Pretoria, compared to having been at about 800 feet elevation in Kansas City).  I can't control for that, so I'll use the results of this test as an indicator of what to do with future bakes.


6. Weather today was mostly sunny, with outdoor temperatures nearing 80ºF while I was running this test.  I didn't think to check the relative humidity while running the test.  It's now 47% at 75ºF, about 7 hours after starting the test.


7. Since this is a whole wheat blend, I'll be interested to see whether I can get better results at either the 65% or 70% hydration levels by utilizing an autolyse step in the process.



Front row: right, 55%; center 60%; left 65%.  Back row: right 70%, center 75%, left 80%.  The 75% and 80% doughs have just been mixed and kneaded.  The others have been on the bench anywhere from nearly 2 hours (55%) to just over an hour (70%).  It's a good illustration of how hydration affects the fermentation rate.



Right to left, finished breads, lowest (55%) to highest (80%) hydration.  Note that these were initially shaped to be the same size.  Growth occurred during final proof and baking.



Crumb of, right to left, lowest (55%) to highest (80%) hydration.  I think the crumb of the three higher hydration breads (70%, 75% and 80%) ought to have been more open than this.  That they aren't is probably an indication that I was too forceful during shaping and degassed the breads too much.  An autolyse step might also help.


That's today's effort.  It's one datum, not a trend, but I can use it as a benchmark for future bakes for gauging how much hydration is required and to make some educated guesses about the effects of added fats or sweeteners for enriched doughs.  Now I suppose I should do something similar for panned breads...


Paul


 


 

fishers's picture
fishers

The Fresh Loaf Handbook

I'm fairly new to this site and have enjoyed gleaning information from the daily postings.  I also like to "google around" and have just discovered that The Fresh Loaf has compiled a wonderful handbook!  For others who are newbies (or not), take a look at the following:     http://www.thefreshloaf.com/handbook


I have bookmarked this page on my computer and there's also the option to print a hard copy.  True in general to the The Fresh Loaf site, you will not be disappointed.


 

JoeVa's picture
JoeVa

Pane a Lievito Naturale con Segale Integrale

Yesterday, I was reading about Ezio Marinato. He is a famous italian baker and teacher, one of the most representative member of the italian team at the "Couple du Monde the Boulangerie - Paris" (along with Piergiorgio Giorilli) and gold medal at the "Mondial du Pain, Goût et Nutrition - Lyon 2007".


He is also a baking consultant and I already knew him because of his work with Molino Quaglia and Farina Petra.


So, I was reading about his bread/courses/work ... and I stopped on this bread: "Pane a Lievito Naturale con Segale Integrale", that is "Sourdough Bread with Whole Rye". As I am in a "focus on process" period, or "... learn the subtle art of fermentation ..." (Shiao-Ping reminds me Hamelman's statement in the post "body and mind"), I thought this bread could be really close to the basic Pain Au Levain I'm working on.


After a receipt translation to bakers % I saw again that schema! It's a while I see that schema, maybe with some little differences in the process, and when you see the same bread made with almost the same schema by a lot of professional/inspired bakers you focus on the subtle art of fermentation.


My first thought was: this is J.Hamelman Vermont Sourdough with Increased Whole Grain but:



  • not increased prefermented flour: 15% vs 20%

  • not liquid levain: stiff 50% hydration vs liquid 125% hydration

  • more "intensive mix" vs "improved mix"


Now that I have a better knowledge of mixing techniques and requirements (thanks to Dan DiMuzio book) I understand the main timing difference in the process: 01:00 bulk + 03:00 proof @26°C vs 02:30 bulk + 02:30 proof @25°C.


Here the original receipt, I let you play with all the math!



Ingredients: 4000g bread flour (W280), 1000g whole rye flour, 1500g stiff levain, 25g malt, 50g toasted malt, 100g salt, 3500g water.


Dough temperature: 26/28 °C


Mixing: 5 minutes speed 1 + 10 minutes speed 2


Directions: autolyze the flour with 2750g water, mix 5/6 minutes in speed 1; wait 30 minutes, then add all the ingredients and the remaining water, mix 10 minutes speed 2. Bulk fermentation about 70/80 minutes at 27°C. Division (suggested piece 500g to 1000g) and preshaping with 15 minutes bench rest, then proof at 28°C for about 3 hours. Bake.



Here my attempt at the bread. I adjusted timing and ingredients according to my environment (for example I raised the final hydration from 66% to about 68%). Next try a would go for a short mix that is higher hydration (70%) longer bulk fermentation (3 hours) with 4/5 set of stretch and fold.


      
     [The stiff starter before and after 8/10 hours @20/22°C, inoculation 25%]


                  
                 [Malted Barley Flour + toasted and dough before autolyse]


                  
                  [The bread]


                  
                  [The crumb]


This bread was prepared in my mom's kitchen and baked 3 Km far in my "new working on house" where my oven is now placed. When I will finish to build my kitchen this oven will be dismissed so this is the last opportunities to show it to you.


                                                              


Here the "technical specifications": very cheap electric static oven, 20 years old, crazy temperature controller, hot in the back cool in the front, no light bulb (exploded), no door handle (broken, I use a screwdriver to open the door).

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