Is there a way to estimate this?
I have a batard basket 15" x 6.5" x 3" high at top (12.5" x 4" at bottom)
I have a boule basket 10.5" diameter x 5" high at top (7" diameter at bottom)
Any guess as to how much dough to fill these, with enough room for dough to rise?
In a previous post, Charbono referred to the SFBI article linked here SFBI.
In reading it, I came across this tidbit that I don't think I have ever seen before.
When a high proportion of whole wheat flour is involved in the formula (60% and up) it is better to score the bread right after shaping. The cuts will keep better definition but, more importantly, the dough will be scored when it still has good strength. Scoring the loaves after the final proof could trigger a collapsing of the dough due to its fragile gluten structure
Even though I have been baking 100% whole wheat ( home milled ) for years, and have read a fair amount about baking with whole wheat, I have always scored just before putting in the even, never right after shaping. Has anyone else tried this?
I currently have my (75% hydration 15%WW) dough in its second hour of bulk ferment; it's been Rubaud-kneaded and given gentle S&Fs every half an hour, and it's currently nice and billowy. It is fast approaching that point where all hell usually breaks loose in my kitchen - the pre-shape.
I generally follow Trevor's methods of handling dough because he seems like he knows exactly what he is doing. I also reference Mac at SFBI for his shaping of high-hydration dough. The problem is that I don't have a bench scraper, nor do I have a wooden bench. I have a granite countertop on which I do all my shaping. My issue is mainly that my dough sticks to the counter the moment it hits the counter, and that removes any distinction between 'seam'/'top'/'bottom' acquired during the stretch & fold phase. When I try to pre-round the way they do it sticks to my hands as they try to push the dough.
I have been overcoming this by generally applying flour to my hands every single time I want to push/handle the dough, and it has worked well enough for me so far (I am sparing with the flour, as much as is possible). Pre-flouring the counter doesn't seem to help (perhaps I am too sparing with the flour) - the hydrated dough just eats up the dusting.
I face a similar problem post-rounding/bench-resting - by that point the underside of the dough has well and truly adhered itself to the counter, and I can't help but wince at all the degassing and tearing of the bottom of my loaf as I 'scrape' it from the bottom as best as I can and overturn it onto the portion of the counter right next to it (which has been dusted) for final shaping. At this point things get better since the stitching method helps very nicely with keeping the outside of the dough smooth and cohesive, and after I've done shaping I get to use cornflour which solves all my problems (but obviously cannot be used any sooner than the dough going into the proofing colander..)
So my question is - are there reasons why the pre-rounding technique is different from the final-shaping technique? Also, am I hard out of luck if I don't have a bench scraper, or is there something else I could do? I have tried using wet hands but that works for maybe the first two times I round the dough; on the third time it adheres to my hands again. That plus wet hands/floured bench seems to be a bit odd. Wet hands and a wet bench perhaps?
Thanks in advance, and hope all this description makes sense to someone!
Edit: just tried wet hands and wet bench, was even worse since it started hydrating the outside of the dough.. this time the dough also started sticking during the final shaping, requiring a coating of flour to coat the outside surfaces and make it manageable to work with. What am I doing wrong here?
1. If I want to make a 50% whole wheat bread with a yeasted preferment, I'd think I should preferment all or most of the whole wheat. The reason being that the white flour is stronger, and using the white flour in the final dough gets you stronger dough and thus more volume. I could almost swear I have heard this chain of reasoning from some authority, possibly Didier Rosada, but I'm not sure:) (Most Rye breads with nontrivial percentage of Rye have Rye in the preferment, Rye has little gluten and so it makes sense that you save up as much of the white flour for the final dough to get strength). Same logic applies? Does this sound right?
2. Does sourdough change the equation? ie would you preferment white flour and use whole wheat in the final dough, if you are using an SD starter?
Here is my quick yet delicious sweet coconut dough recipe.
White bread flour 75%
Dessicated Coconut 25%
Water 35%
Coconut cream 35%
Sugar 7%
Compressed Baker's yeast 2.5%
Butter 2.5%
Salt 1.2%
Improver/Softener optional
1. Add all ingredients to your mixer and mix until well developed.
2. Place dough on bench and divide into desired dough pieces and round.
3. 5min rest.
4. Flatten out dough pieces and shape into desired shapes.
5. Proof to height.
6. Bake @ 180degrees celsius
7. Glaze with sugar water as soon as removed from oven.
8. Icing as desired.
For scrolls I use a vanilla butter icing and raisins as a filling
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No. You didn’t read it wrong.
It’s goat cheese with milk chocolate. Not in their chucky form but melted into the dough. Confession: I absolutely hate the idea of chocolate cheesecake. I mean, both of them are heavenly food on their own but when combined together? Neither of them can be tasted. Well, to me at least. Many of you would disagree. Still, I’m not changing my mind. Then what’s up with this bread? The thing is, the thought of making chocolate bread came to my mind again yet I didn’t want to include any dried fruits (because I dislike the combo of chocolate and dried fruits as well…). Using nuts only seems a bit boring. Therefore a quick research was conducted and the goat cheese chocolate truffles caught my attention. I figured that the strong flavour of goat cheese might go well with the sweetness of milk chocolate so this bread is born.
Chocolate Goat Cheese Sourdough with Cashews
Dough flour:
210g 70% Whole spelt flour
90g 30% Freshly milled oat flour
For leaven:
10g 3.3% Starter
20g 6.7% Bran shifted out from dough flour
20g 6.7% Water
For chocolate-goat-cheese mixture:
68g 22.7% Soft goat cheese
33g 11% Milk chocolate
For dough:
280g 93.3% Dough flour excluding bran for leaven
116g 38.7% Chocolate-goat-cheese mixture
196g 65.3% Water
49g 16.3% Whey
50g 16.7% Leaven
15g 5% Tom’s Alt Altus, powdered
9g 3% Vital Wheat Gluten
5g 1.7% Salt
Add-ins:
30g 10% Toasted Cashews
___________
305g 100% Whole grain
270g 88.5% Total hydration (the chocolate-goat-cheese mixture should have added a significant amount of moisture as well)
Shift out the coarse bran from the dough flour, reserve 20g for leaven. Mix the rest back into the dough flour or soak them in equal amount of whey taken from dough ingredients for a minimum of 4 hours.
Combine all leaven ingredients and let sit until doubled, about 6 hours.
Bring a shallow pot of water to a boil. Turn off the heat. Cut the goat cheese and chocolate into small pieces and put them into a bowl covered by cling wrap. Place the bowl into the pot. Put on the lid and let steam until the chocolate and cheese are melted, about 10 minutes. Stir until smooth then set aside until needed.
Roughly combine all dough ingredients. No autolyse since it’s mostly spelt. Let it ferment for 6 hours.
Fold in the cashews and let the dough rest for 20 minutes. Stretch and fold for a few times and let it rest for 20 more minutes. Shape the dough and put in into a banneton. Leave it on the counter for 20 minutes before retarding for 10 hours.
Take the dough out of the fridge and let it rest on the counter for 30 minutes. At the same time, preheat the oven at 250°C/480°F and pre-steam at the last ten minutes.
Score the dough and bake at 250°C/480°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 205°F. Let cool for at least 2 hours before slicing.
There’s little oven spring as the dough is already fully proofed out of the fridge. The crust is very crackly and has a rather matt colour. I suspect that it has something to do with that uncommon addition of melted goat cheese and chocolate. The scoring is far from perfect but it’s already one of my better scores.
I failed once at making Tom’s Alt Altus: it was burnt completely. This time, the starter dilution was skipped so that I was left with a thicker paste. Also, the oven temperature was turned down to 300°F. And what’s the result? A great success! Thanks Tom for the brilliant idea! It surely added some toastiness and depth to this loaf.
This bread smelled divine when it’s baking. You can definitely taste the goat cheese so it is not one for goat cheese haters. It’s noticeably tangy but with a subtle sweetness from the chocolate. Unexpectedly, this closed-crumb loaf has a very crumby but also a porridge-bread-like texture. It’s something I’ve never had before.
_______
Some pretzels made with a baked baking soda bath.
Hello friends!
Nothing fancy happening here today. I really like white sourdough bread, but, adding a bit of whole grains makes it taste better to me. So I figured if nothing fancy is happening inside the loaf, I would challenge some of the habits I had developed when making bread. Just try something new and see what happens, right?
I reduced the levain that I would normally use in a loaf like this to 12% prefermented flour. I was trying to slow down the bulk fermentation and see what that did to the taste. I’m very happy with how this loaf tastes. Result!!
I tried a different shaping technique, from Trevor J Wilson's how to make tartine style country bread video. I enjoyed the process. Normally, I wouldn’t dare rolling up my dough like that and would go for less a aggressive shaping technique, but I did it and the sun still rose today!! I just need to practice getting the right balance between getting enough surface tension and being gentle with the dough.
Oh and I decided to get a little creative with the scoring, see the little forest on the side?! Okay, it wasn't really my idea. I got the idea from instagram (@brooklynsourdough).
Considering that getting the dough out of the bowl was a bit of a disaster, I’m happy with the crumb. In hindsight I think I should have let the bulk fermentation go for another hour or so or maybe left the shaped dough out at room temp for a little while longer.
Here’s the whole formula:
| Weight (g) | Final dough | % |
Levain (80% hydration) | 93 |
|
|
Water | 278 | 320 | 76% |
|
|
|
|
Flour | 370 | 421 | 100% |
Unbleached white bread flour | 295 | 295 | 70% |
Whole wheat flour | 75 | 117 | 28% |
Rye flour |
| 9 | 2% |
|
|
|
|
Salt | 9 | 9 | 2% |
|
|
|
|
|
|
|
|
Total dough weight | 750 | 750 |
|
The method was pretty simple:
1. 1 stage 12 hour levain build. 20 g NMNF rye starter plus 50 whole wheat flour and 40g water2.
2. “Pre mix” the dough i.e. all the flour, water and salt is mixed the night before mixing chilled in the fridge for a few hours and set out to come to room temperature overnight.
3. I spent about 30 mins mixing the dough initially and then I did 4 set of stretch and folds, not quite hourly but they were done within the first 5 hours of the bulk fermentation. Then another 2.75 hours bulk fermentation (yes, things were slow because its cold here!)
4. Pre shape and let the dough rest for 30mins.
5. Shape and let the dough sit in the basket for about an hour before refrigerating overnight.
6. Baked at 250 dC for 20mins with steam and then at 230 dC for another 25mins.
Happy baking everyone!
I know, steam is a huge topic on TFL. To the best of my abilities I've searched the archives but have not found any discussion on steam usage in a commercial deck oven with a steam rig.
I have an ABS gas deck oven with individual steam units for each deck. Each steam unit has an internal allen bradley timer to determine how much steam is released when the button is depressed. The factory setting is about five seconds. There are also two temperature controls on each steam unit in the back which I believe to be boiler temp?
How long and at what intervals are people steaming for? I know this can be dependent on the loaf but is there any general sense folks have?
Thanks!
Report in this week's Science magazine on a recent conference held at Columbia U.
Some researchers believe it's an immune response while others have data implicating poorly metabolized FODMAPS.
Illustration provided by supreme.co.za? :-)
Tom
I recently started using the SPAR 800 (7 quart) to knead wholewheat dough. Any other users doing wholewheat in a stand mixer can share their experiences. I use the sponge method.