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gmask1's picture
gmask1

100% Sourdough Rye - my second success!

I figured that I'd make myself a blog rather than posting back into the forums all the time. No point cluttering up a perfectly good forum with my one-track-minded baking experiences! 

Last weekend I took another shot at the 100% Sourdough Rye recipe kindly passed on to me by a good work colleague. My previous attempt had been a fair to middling success, and I was confident that this would turn out even better than the first. I was pleasantly surprised by how good the loaves turned out, given my total inexperience in making bread. 

Here's how they turned out: 

 

and the interior:

 

What I'm most happy about is that the resulting loaves - apart from tasting great - have my mind working to figure out ways to improve them. The scoring didn't take, so I'll need to think about different ways to work the scoring out. Plus the surface tension is probably not right, so I'll need to work on my folding.

Lastly - for my own benefit as much as anyone else's - this is the recipe I've been using successfully (all credit to OliverN from my work. I've made a couple of small annotations over time). Any suggestions or variations are absolutely appreciated!

Stage 1:

Mix together

4 x cups rye flour.

3 x cups luke warm water

2 x cups starter.

Leave for 16-24 hrs, until the mix has a domed top.

 

Stage 2

Mix into previous mixture

3 teaspoons sea salt

4 x cups rye flour.

Leave for 12 hours.

 

Split mixture into two bread pans and leave for a couple of hours (I never do that though). For rye flour you do not need to kneed it. I just flatten the mixture and roll into a log.

Bake in 180 preheated oven for an hour. 

sharsilber's picture
sharsilber

Diastatic Malt Powder

I have been baking challah bread for about a year and am planning to make about 30 next weekend.  In order to bake a few a day ahead I have been looking into some natural products that extend the bread's shelf life.  Has anyone used dastatic malt powder in their yeast breads?  Does it really help keep it fresher longer?

I would love some input.

Sharon

www.thebraidedloaf.com

dmsnyder's picture
dmsnyder

Susan from San Diego's Sourdough - I join the fan club

Susan from San Diego Sourdough


Susan from San Diego Sourdough


Susan's Sourdough Crumb


Susan's Sourdough Crumb

It was time to get back to basics. My wife and I love sourdough bread. I have been having lots of fun exploring other breads, especially rye breads and baguettes of late, but I was missing "plain old" sourdough bread.

 The formula that Susan from San Diego developed has been made by many on TFL, and, if there is anyone who has not loved it, they have kept it to themselves. So, Susan's sourdough has been on my "to bake" list for quite some time. Here is how I made it:

450 gms Giusto's Ultimate Performer (High Gluten Flour)

50 gms Giusto's (Whole) Rye Flour

340 gms Water

50 gms Active Starter

10 gms Sea Salt

 

Mix the water and flour in a large bowl until they form a shaggy mass. Cover tightly and allow to rest (autolyse) for 15-60 minutes.

Add the starter to the autolyse and mix it in. Then add the salt and mix it in.

On a lightly floured bench, do 4 or 5 French folds. Cover the dough for 30 minutes. Repeat the folds and resting for 30 minutes. Then, do the folds a third time. (At this point, I had moderate gluten development.)

Place the dough in a clean, lightly oiled bowl and cover tightly. Allow to rise until doubled. (I used my favorite Anchor Glass 8 cup/2 liter glass pitcher with a tight-fitting plastic cover. My dough doubled in 6 hours.)

Divide the dough into two equal pieces and pre-shape as rounds. Cover and allow to rest for 10-20 minutes.

Shape as boules and place in floured bannetons. (I used French linen-lined wicker ones.) Spray lightly with oil and place in food-grade plastic bags or cover with plastic wrap.

Proof for 1 hour, then place in the refrigerator over night (8-12 hours).

Take the loaves out of the refrigerator at least 4 hours before you plan to bake them. Allow them to warm up and rise to 1-1/2 times their original size.

45-60 minutes before baking, pre-heat the oven to 450F with a baking stone on the middle shelf and a cast iron skillet and metal loaf pan on the bottom shelf.

When the loaves are ready to bake, bring a cup of water to a boil and place a handful (4-6) ice cubes in the loaf pan. Shut the oven door.

Sprinkle semolina on a wooden peel. Transfer a loaf to the peel. Score it, and load it on the baking stone. Do the same with the second loaf. Then pour the boiling water into the skillet, being careful not to scald youself, and shut the oven door.

After 10 minutes, remove the two water recepticles from the oven. Bake another 10-15 minutes, until the loaves are nicely colored, the bottoms have a hollow sound when thumped and the internal temperature of the loaves is at least 205F. When they are done, turn off the oven but leave the loaves on the baking stone with the oven door held open 1-2 inches for another 5-10 minutes to dry the crust.

Remove the loaves from the oven and cool them thoroughly on a rack before slicing. (2 hours, if you can stand it.) You are allowed to smell the loaves and listen to them sing while they are cooling.

Notes
1. My sourdough starter is "1:3:4" (starter:water:flour). If your starter is more liquid or more firm, you should adjust the amount of water you use in the dough accordingly.
2. The 2-pan oven humidification and steaming method is from Hamelman's "Bread." Susan bakes her loaves under a stainless steel bowl for the first 1/2 to 2/3 of the time. I would have done this, if I had made a single large boule. But Hamelman's method gives me the second best oven spring and bloom.
3. With overnight cold retardation, this bread was moderately sour when first cool. The crust was thin but crunchy. The bread had a firm chewiness but was in no way "tough." It was, in short, what I regard as a "classic San Francisco-style Sourdough." Since this is precisely what I wanted, I am delighted with this bread. I am moving it from my "to bake" list to my "bake often" list.

David

JIP's picture
JIP

Metal lame handle???

I am currently using the coffe stirrer + razor blade method and would like something more permanent.  I have seen these somewhere before from what I can remember there were 2 one was a straight one and one was curved.  I am totally lost as to where I did see them and just did a search on Google and came up with nothing.  So can anyone remind me where I did see this item as I am getting tired of having to carve my coffe stirrers to fit throught the razor blades.  Also I have tried the plastic disposable lames that they sell alot of places and have found them to bee quite dull compared to the traditional double edged razor.  

Cendrillon's picture
Cendrillon

No knead... French style

I found the no-knead recipe on a French cookery forum a couple of years ago.

Slightly overcooked, but I was so pleased when I saw! I never expected the wet sticky dough to do wo well!

 

Cendrillon

Larry Clark's picture
Larry Clark

Is this actually working?


I checked Hamelman's  "Bread" out of the library, mostly because I wanted to learn to braid the Winston Knot. While thumbing through the book, I came across a section on scoring loaves and according to him I've been doing it all wrong. He insists that the slashes start on the left end of the bread and work toward the right AND the slashing stroke should be done left to right - backhanded. How could this possibly make a difference?
Well, yesterday I needed a "quickie" baguette and after the final proof decided, "What the hey?" and tried Hamelman's technique. The first cut I tried was too deep and just dragged the dough, so I lightened my touch and sort of scratched the surface. Disappointed in my attempts, I put the bread in the oven and this is what came out.

 

 This morning, I tried it again on some Anis baguettes:

 

 Both of these were 75% hydration doughs and I've never had this kind of success on wetter doughs.

I don't understand it, but I'm going to keep doing it until something better comes along.

 

 Larry

CountryBoy's picture
CountryBoy

Whole Wheat Bread of P.Reinhart, his BBA bk. pg. 271.

I have made this recipe about 8 times and so am pretty familiar with it.  But I have 3 major questions:

  • Is there any technique that I can use to get more height on the loaf.  Every loaf is about 1/2 inch above the pan and looks more brick like than loaf like.  Is there anything to give it more height?  I do add 2 tsps. of wheat gluten but that does not do it.  And throwing more yeast in will make for lots of holes which I do not like.
  • Also, I am baking it for 45 mins.  Does anyone out there bake for longer?  Can whole wheat bread go for 55-60 mins. at 350.
  • I still do not know how to knead this whole wheat bread.  I autolyze appropriately but getting this bread to knead seems impossible????

Many thanks.

Whole Wheat Bread..P. Reinhart, BBA-pg. 271, Note: Knead Only Once. Yield-3 LoavesSoaker

Single

 

Double

Triple

1 Cup

Course whole-wheat flour

2 Cups

3 Cups

¾ Cup

Water, at room temp

1 ½  Cups

2 ¼  Cups

 

Whole-Wheat Poolish of a thick paste consistency. (note: he also does it as biga)

Single

 

Double

Triple

1 ½ Cup

High Protein whole-wheat flour

3 Cups

4 ½  Cups

¼  tsp

Instant Yeast

½  tsp

¾  tsp

¾  Cup

Water, at room temp

1 ½  Cups

2 ¼ Cups

 

Dough

Single

 

Double

Triple

2 Cups

High Protein whole-wheat flour

4 Cups

6 Cups

1 1/3 tsps

Salt

2 2/3 tsps

4 tsps

1 tsp

Instant Yeast

2 tsps

3 tsps

2 Ts

Honey

4 Ts

6 tps

1 T

Vegetable oil-optional

2 Ts

3 T (I do 2 T)

1 Large

Egg, slightly beaten (optional)

2

3 eggs

2 Ts

Sesame seeds, poppy seeds, (garnish)

2 Ts

6  T

*note: i have crossed out what I do not use.

Pablo's picture
Pablo

Sourdough Baguette success

They've only been out of the oven for 5 minutes but I wanted to share.  I feel like I'm at the Academy Awards:  I want to thank Jane and Mark and Mini O and all the fine people at The Fresh Loaf...  I've been up since 6 to bake these, so many things to say.  If anybody's interested I'll write it up later.  A picture is worth a thousand words.  Behold!

sougdough baguettes for Dr. Bark

:-∆aul

gavinc's picture
gavinc

Hamelman's Pizza dough

Recently I tried Hamelman's pizza dough for the first time in our brick oven. Wow!

I usually go for a quick dough made from scratch a couple of hours of being used; but after this I'll never go back.

This dough begins with a stiff biga started the night before. The result was a light yet full crust with the most wonderful taste. I think I've proven that the most important component of a pizza is the crust; the toppings just finish it off. The dough was easily teased out to size and shape without tearing.

We had 8 friends for lunch so spent the afternoon making pizza accompanied by fine wines and beer.

pizza crust just inpizza crust just in

Pizza readyPizza ready

dmsnyder's picture
dmsnyder

San Joaquin Light Rye

San Joaquin Light Rye 1

San Joaquin Light Rye 1

San Joaquin Light Rye 2

San Joaquin Light Rye 2

San Joaquin Light Rye Crumb

San Joaquin Light Rye Crumb

 This bread evolved from Anis Bouabsa's formula for baguettes which he generously gave to Janedo when she visited his bakery in Paris. I have had fun applying Anis' long cold primary fermentation to variations on his baguette formula.

I have enjoyed the breads made with added sourdough starter and about 10% rye in particular.I have written about my pain de campagne made with these modifications. However, the second time I made it using a flour that absorbed more water, the crumb was less open. I decided to try the same formula but with a somewhat higher hydration. I added an additional 15 gms of water, boosting the hydration from 74% to 77%. This resulted in a dough of almost identical “feel” to the original dough made with the less absorbent flour.

Formula

Active starter                        100 gms

KAF French Style Flour           450 gms

Guisto's Rye Flour                    50 gms

Water                                    385 gms

Instant yeast                           1/4 tsp

Salt                                        10 gms

 The method I used was otherwise identical to that described before: (http://www.thefreshloaf.com/node/8454/pain-de-campagne )

Jane opined that this could no longer be called a “pain de campagne.” I'm not sure why, but I accept her authority in matters of French terminology. So, I am calling it “San Joaquin Light Rye.” I also am not sure what to call the shape of the loaf. Maybe it is “a stretch bâtard.” Or “an obese demi-baguette.” In “Mastering the Art of French Cooking, Vol. II,” Julia Child pictured a French loaf shape called a “Jaco.” I have not heard of this shape otherwise, but it looks sort of like what I made today.

 If asked to describe the crust and crumb, I would say it is close enough to Nury's Light Rye that I would have difficulty telling which was which in a blind tasting. And that's not bad!

David 

 

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