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July 26, 2020 - 8:32am

Isand66

Rye Polenta Bread

This was a flavorful 40% rye bread made with left-over cooked polenta which had some cheese of course added to it.

The fresh milled rye flour added tons of flavor and the polenta as always made this a wonderfully moist and tasty bread. I added some potato flour but if you don't have it just increase the amount of one of the other flours.

The crumb came out pretty open on this one and all in all this made a great grilled bread and also sandwiches as well.

Here is the link to the BreadStorm files:

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. You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Main Dough Procedure

Mix the flours and the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, cooked polenta and salt and mix on low for 4 minutes. You should end up with a cohesive dough that is slightly tacky but very manageable. (Note: if you are not using fresh milled flours you may want to cut back on the water) 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. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 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 it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

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 205 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.

July 25, 2020 - 3:46pm

alfanso

Hamelman Pain Rustique, alfanso style

Another back burner bread I'd wanted to get around to. I've made the Weekend Bakery version a few times, but never in the "true" rustique spirit of things - basically a simple nearly unshaped AP bread. Dump the BF dough on the counter, square it off nice and neat, and divide into rectangles or squares. Nothing more.

The Hamelman version also uses a 50% fermented flour poolish but is a few clicks wetter at 69% hydration. After the second of two folds during the 70 minute BF, it's time to ensure that the oven is fired up and preheating as things move fast. A final 20 minute rest after the second fold, then divide and another mere ~25 minutes before bake time.

I made this yesterday, but was: 1) learning the error of my ways, and 2) underwhelmed by the basic blandness of the bread. In fairness, this is a pretty unsophisticated dough as the name and description suggests.

Time to do a reset and a V2.0. Last night, in an effort to drive up the flavor, I dosed the poolish with all 10% of the swapped in rye flour. Divided into "dinner / small hamburger roll" sized portions, rather than the suggested big rectangles in the Hamelman formula, I ensured that they had a good roll in the flour to ward off yesterday's problems with sticking. The dough at this point is so soft and fragile that the quick diagonal score across the surface looked good going in, but only allowed for the dough to expand a little.

Baked at 460dF with 13 minutes of steam and an additional 10 minutes, they plump up nicely with a crisp crust and opened well for an under 70% hydration dough. The added rye gave the anticipated boost to the flavor. Although they have a distinctly ciabatta-like appearance, they are definitely not the same bread.

The kids nestled in for their short nap.

Just another mini lunch sandwich.

1000 g x 9 dinner rolls.

Pain Rustique w/IDY based Poolish
Jeffrey Hamelman, mod alfanso
				Total Flour
	Total Dough Weight (g)		1000	Prefermented	50.00%
	Total Formula			Poolish		Final Dough
	Ingredients	%	Grams	%	Grams	Ingredients	Grams
	Total Flour	100.00%	583.1	80.00%	233.2	Final Flour	291.5
	AP Flour	90.00%	524.8	80.0%	233.2	AP Flour	291.5
	Rye	10.00%	58.3	20.0%	58.3	Rye	0.0
	Water	69.00%	402.3	100.0%	291.5	Water	110.8
	Salt	2.00%	11.7			Salt	11.7
	IDY	0.50%	2.92	0.12%	0.28	IDY	2.64
						Poolish	583.4
	Totals	171.50%	1000.0	200%	583.4		1000.0

Mix poolish and allow ~12 hours.
Mix poolish, flour and water. Autolyse 30 minutes
Add IDY & salt.
100 French Folds, 5 minute rest, final 100 FFs.
70 minute bulk rise. Letter Folds at 25 & 50 minutes.
Divide into squares or rectangles. Onto well floured couche seam side up.
Proof 20-25 minutes
Preheat oven to 480dF
Onto oven peel seam side down. Score.
Bake at 460dF till browned. ~13 minutes with steam, 8-10 more and 2 minutes venting.

July 25, 2020 - 7:36am

KeilidhC

Hello and invitation to participate in research

Hello everyone!

I am a postgraduate student in the Department of Sociology and Social Anthropology at Stellenbosch University, South Africa. I am currently conducting research in completion of my Honours thesis, titled ‘Sourdough and sociality’, which aims to explore the relationships that factor into the making of sourdough bread. I will be reading forum discussions and blog posts on The Fresh Loaf, and I may collect some of the information included in these posts for research purposes and include this information in my thesis. I may also contact individual members to invite them to participate in online interviews. All usernames will be anonymised, and I will not ask for any personally-identifiable information. I am also a new sourdough baker, and I have made a few moderately-successful loaves (and a few flops!), so I am keen to participate on the forum and learn more about making sourdough bread!

Please feel free to get in touch with me via email (keilidh.clapperton.1@gmail.com) or private message if you would like to know more about my research, how your data will be used, how the security and confidentiality of your information will be maintained and, most importantly, if you are unhappy for your posts to be used in my research. Participation is entirely voluntary, and I will not collect information from the blog or forum posts of anyone who indicates to me that they do not want their information to be included in my research. Even if you agree to participate in my research at this stage, you are free to withdraw at any time.

Happy baking!

Keilidh

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July 24, 2020 - 10:25am

BaniJP

Got a grain mill, what now?

I just bought a grain mill (Komo Fidibus 21) and will mill my own flour from now on.

When working with freshly milled wheat flour:
- What changes should I expect and what should I adjust compared to store bought whole wheat flour?
- I heard higher hydration (like 90%) is a thing?
- Should I autolyse? Yes, no, how long?
- How does it affect fermentation?
- Baking time? Lower temp and longer (read somewhere that's a thing when using 100% whole wheat)?

Same questions, different grain: what should I expect when working with freshly milled oat flour or oat flour in general? (not a gluten thing, just a request from my partner)

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July 24, 2020 - 6:09am

codpilot

Anyone out there currently building an oven?

If you are and want to share what you learned or commiserate I'm at the insulation stage of an Alan Scott oven.

What say the crowd?

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July 23, 2020 - 1:33pm

albacore

Extensibility & Gluten Structure

I was making bread today and the particular recipe I was following called for a 1-2 hour autolyse. This is longer than I normally like to do. And as it happened, I had to go out and the autolyse became a 4 hour one!

Well I carried on with the breadmaking, but the dough had the consistency of toothpaste, but did have some strength after mixing. We'll see how it bakes tomorrow.

So I got to thinking, is it possible to have dough that has a well developed gluten network and has good extensibility, or are they mutually exclusive?

Lance

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July 23, 2020 - 9:53am

pratima

Hello and fun results about using the Fresh Loaf to build an AI!

Hey everyone,

I'm a long-time lurker on this website, amazed by all the information and knowledge here. It's been really helpful in my personal sourdough, croissant and home-milling journey and I want to say thanks! Also, I'm a data scientist professionally, and recently, I completed a fun project based on the recipes on TFL :) Check it out on my blog - pratima.io

More details: I scraped some recipes from this website (thanks again to all the posters!) to train a neural network that could generate new bread formulas. Even though it wasn't perfect, it gave me a prediction to make sourdough with cloves, yogurt, flax meal and spelt flour and I did just that. Apart from some flax meal clumps, it was actually super delicious, and my husband and I really enjoyed eating it. Here are some pictures of the loaves I baked.

Hope you enjoyed learning about this random but fun bread-related thing today :)

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July 22, 2020 - 10:34am

thursdaykay

Advice on converting a yeast recipe to a sourdough + yeast recipe?

Hello all!

I have a country milk loaf recipe that uses instant yeast. I tried converting it into a pure sourdough recipe (keeping the recipe's original hydration, just removing the instant yeast and adding about 20% in levain and compensating for the additional flour and water coming from the levain), but found that the sourdough changed the flavor and texture too much. The bread came out with a mild tang and a more open crumb. These aren't bad things in and of themselves, but I'd love to stay as true to the recipe's original flavor and texture as possible — milky, slightly sweet, and with a beautiful tight crumb.

Does anyone have a baker's percentage for using both sourdough and instant yeast in a recipe?

Ideally I'd love to have this loaf naturally leavened, but not to the point where the sourdough changes the flavor of the bread. I suspect 20% levain was too high for this goal. Could I reduce the percentage of my levain, and add just a little bit of instant yeast to help boost fermentation? Does anybody have a recommended bakers percentage for this?

Recipe is below in case that helps. Thank you!

Flour - 100%

Water - 37.5%

Milk - 29.38%

Olive oil - 9.38%

Salt - 2.25%

Yeast - 0.13%

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July 22, 2020 - 9:02am

Anonymous baker (not verified)

outdoor brick oven

Has anybody ever build something like this? Would that be interesting for bread or just work for pizza? https://www.homehardware.ca/en/quarry-stone-pizza-oven/p/2727041

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July 21, 2020 - 12:03am

Elsie_iu

Bread of Summer: Corn, Tomato & Basil SD

Got a very classic but delicious combo. It’s hard to go wrong with corn for it’s at its peak at the moment. What better time to have corn bread than now?

Corn, Tomato & Basil SD with 40% Sprouted Durum

	Dough flour		Final Dough		Levain		Total Dough
	g	%	g	%	g	%	g	%
*Flour (All Freshly Milled)*	*300*	*100*	*270*	*100*	30	*100*	*303*	*100*
Sprouted Durum	120	40					120	39.60
Whole Kamut Flour	180	60					180	59.41
White Whole Wheat Flour (Starter)							1.5	0.50
Whole Rye Flour (Starter)							1.5	0.50

*Hydration*					33	*100*	*273*	*90.10*
Water			240	88.89	30	100	273	90.10

Salt	4	1.33	4	1.48			4	1.32
Vital Wheat Gluten	7.5	2.5	7.5	2.78			7.5	2.48
Starter (100% Hydration)					6	20.00
Levain			66	24.44

*Add-ins*	72	*20.00*	72	*26.67*			72	*23.76*
Grilled Corn	60	20.00	60	22.22			60	19.80
Concentrated Tomato Paste	9	3.00	9	3.33			9	2.97
Dried Basil	3	1.00	3	1.11			3	0.99

*Total*			*659.5*	*244.26*	66	*220.00*	*659.5*	*217.66*

Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4 hours (29°C).

Roughly combine all dough ingredients except for the corn. Ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the corn at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding in the fridge for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

This bread is loaded with corn. Some of the corn fell out while I was slicing it… It’s perfect for those with a sweet tooth. The basil added a savoury touch, which I really like. The tomato is undetectable though. I should probably be less stingy with it.