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Abelbreadgallery's picture
Abelbreadgallery

Scoring with the scraper

Sometimes you are in a big production and you arrive late to score and bake some loaves.
It happens from time to time. You turn your head and you see those almost overfermented pieces of dough.
What to do in this cases when you have dough in a somewhat developed state of fermentation?
Usually if you score with your knife in an overfermented dough, you don't get good results in terms of springoven.
I decided to score the loaf with the scraper, just pressing in the middle almost to the bottom.
The result was good!

Abel (México)

Anonymous baker's picture
Anonymous baker (not verified)

Borodinsky Bread

Starter Build: 12 hours (overnight)

  • 12g whole rye starter @ 100% hydration 
  • 60g water
  • 60g whole rye flour

Scald: 10 hours (2 hours after starter build)

  • 200g boiled water at 150°F (65°C)
  • 50g whole rye flour
  • 25g crystal rye malt flour
  • 2.5g ground coriander

Pre-Ferment: (4 hours)

  • all of scalded batch
  • 125g refreshed starter
  • 125g whole rye flour
  • 125g water, room temperature

Final Dough: (90 min bulk ferment)

  • all of pre-ferment
  • 200g whole rye flour
  • 75g bread flour
  • 5g salt
  • 33g sugar
  • 25g molasses (blackstrap)
  • 75g water (?) *

 

Original recipe is here: https://eatalready.com/2014/02/18/baking-memories-all-rye-borodinsky-bread/

As you can see I've made a few small changes...

1: starter build and scald times have been adapted to fit my schedule. Done so that both should be ready by morning. Been a while since my starter was last fed, the feed ratio plus colder overnight fit a 12 hour time schedule. Wasn't too concerned about leaving the scald for longer. 

2: used crystal rye malt as red rye malt is more difficult to find. Located a brewery sometime ago who sold malts online and bought the next best thing - crystal rye malt. When ground in the coffee maker it looks very similar to red rye malt. 

3: heard an opinion that the coriander should go into the scald. There's a lot of opinions about authentic Borodinsky bread. 

4: had no white rye so used bread flour. Again, some recipes call for it and since it's just a little I opted for that. 

5: did not use any yeast so added the sugar and water (?) back into the recipe. 

* I think I might have forgotten to add the water back into the recipe. Still made a sticky high(ish) hydration dough though which is called for in a Borodinsky bread. So it's not as high hydration! Dough felt in the normal range and it rose well. We will see what the crumb is like when it's cooled. 

  • 72% hydration if I indeed miss the water out
  • Instead of 86% hydration 
Danni3ll3's picture
Danni3ll3

Canadian Settler Sourdough

I loved Trailrunner’s “Look ma, almost no hands…” bread method and decided to give it a shot. This bread is almost the same recipe, but scaled to making three loaves and with the addition of some flax.  The ingredient list is similar to Trevor’s European Peasant loaf so I decided to have some fun with names and call this a Canadian Settler loaf because of the inclusion of maple syrup in it. Carolyn, I hope that you don’t mind me renaming your bread!

 

So to start off, I began by following Carolyn’s method but I just couldn’t resist throwing in a few folds during the bulk fermentation and I ended up doing my usual pre-shape, rest and final shape. I also took her advice and did the proof in the fridge rather than the bulk fermentation. I did have to add more water than her original recipe because of my very thirsty flour and I couldn’t get things mixed using just a spatula. I ended up diving in using my hand to be able to first get the flour wet enough for the autolyse and then later, to mix in the salt and the levain. 

 

I really think that my Canadian flour absorbs a lot more water than others around the world as my dough never seems to be as wet as what I see in pictures here, especially at the autolyse stage. It takes a lot of squishing and working to get all of the flour wet and I often have to add 50 or so grams of water to be able to get that shaggy dough.

 

And I almost forgot, this is my first foray back into yeast water since baking a few bricks a couple of years ago. I made two yeast waters, one with raisins and one with apples. The raisin yeast water seemed to activate more quickly than the apple but I am unsure of what it is supposed to look like when you use it. Is it carbonated like pop or soda? All the raisins were floating and there were some bubbles but the liquid itself did not look carbonated at all when I used it. The apples floated the whole time so hard to tell when that one was ready. I figured that it was good enough after a week in a warm spot. I didn’t have time to do a test with flour and figured that with almost 18% prefermented flour, it wouldn’t be a disaster if the YW wasn’t ready. Both smelled amazing though with that piece of orange peel in it. One wouldn’t think that using a bit of orange peel would make such a difference but it does.

 

So here is what I did:

 

210 g spelt berries

113 g kamut berries

63 g rye berries

825 g unbleached flour

50 g freshly ground flax (got this idea from one of Mutantspace’s recipes)

25 g maple syrup

30 g plain yogurt

425 g yeast water (I did about half raisin and half apple)

200 g filtered water

22 g salt

430 g 2 stage 100 % hydration levain (method follows below)

  1. Mill the spelt, gamut and rye berries separately. Sift the bran out and reserve the bran and all of the spelt for the levain. Place the sifted kamut and rye flour in the dough bucket or bowl. As an aside, I received the Komo sifter as a belated Valentine’s Day gift and had a blast using it to sift out the bran. I used the middle screen but next time, I will use the finer screen. It sure beats sifting by hand.
  2. Prepare a two stage levain (à la Dabrownman) by using 23 g of active starter, 210 g of filtered water and 210 g of bran/sifted spelt flour making sure that all the bran makes it into the first build. I left this overnight. The next day, feed again 210 g of filtered water and 210 of spelt flour. This doubled in less than 3 hours.
  3. Right after the second feed, place the remaining ingredients except for the salt and the levain in the dough bucket. Mix well to a shaggy dough and let rest while the levain is rising. I placed both in a warm spots, the dough in the oven with the light on and the levain in the microwave where I had heated a cup of water. Carolyn said that her dough got puffy while autolysing but I didn’t really see any activity with mine.
  4. Once the levain has doubled and is starting to recede, mix in the salt and the levain. This is where I tried doing this with the spatula but it wasn’t mixing in well so I just dove in with my hand and mixed it as per usual. 
  5. I put the dough back into its warm spot and gave it two sets of folds each an hour apart. Then I let the dough rise only 25 to 30% which took about 3 and half hours. I didn’t let it go to 50% or double because I was trying to repeat my success with oven spring when I made my version of Trevor’s European Peasant loaf. 
  6. Just before turning out the loaf, I gave it one final set of very gentle folds and turned the dough out on a lightly floured counter. I am definitely using a lot less flour than in the past. Divide into 3 loaves or 2 larger loaves. I preshaped the dough very gently into a boule by bringing the edges to the middle, turning it over and then gently shaping into a round with the dough scraper. I let rest about 15 minutes and then did a final shape by cinching the dough “à la Trevor” and tightened the boules’ skin by pulling on a dry counter surface.
  7. The boules went seam side down into floured bannetons and were covered with plastic bowl covers. Then into the fridge for the night. 
  8. The next morning, they were baked as per usual (thanks to LazyLoafer for her method): Oven and pots heated to 475 F, parchment rounds in the bottom of the pots, and boules baked covered and seam side up at 450 F for 25 minutes and then uncovered and baked for a further 22 minutes at 425 F. 

 

I was very pleased to see great oven spring! I think I might have been over fermenting my dough since I seem to be getting much better oven spring when I let it go only 25 to 30%. We will see what the crumb looks like when I cut them open.

 

This write up is already long enough but unfortunately, I am not done, in case you made it down this far. Ha ha! Only four loaves out of the 8 that I have for sale were spoken for and I do have a friend that only buys bread if it has fruit in it, so since it was her birthday on Friday, I decided to make one batch with fruit. In addition to the above recipe, at the autolyse stage, I threw in 25 g poppy seeds, 25 g hemp hearts, 75 g chopped medjool dates and 75 g cranberries as well as an additional 50 g of water since the add-ins absorbed a fair bit of the hydration. Otherwise, the recipe and method is the same as above. Here it is fresh out of the oven.

 

I tried to give credit for techniques and ideas so that we can see how much we influence each other in our baking. There are many others such as Minioven, CedarMountain, Ian, Bread1965, Rue, Icedemeter, and Leslie just to name a few that I haven’t mentioned in this post but have definitely impacted my thinking and practice. Pretty amazing really! 

Lemonie's picture
Lemonie

Beer in preferment not working

I'm sorry to be asking so many questions but as a new baker with nobody else to ask this forum is a godsend.  I will at some point have enough knowledge to be able to help others .. that time is not now! :)

I started a preferment last night using:

115g Doves Wholemeal Rye Flour
115g Lancaster Black Stout

I didn't add yeast initially as it said it had yeast in the stout.  After 5 hours I checked it and there was no change.  I binned this preferment and made another with a pinch of instant yeast in.  This morning it again has no change although the temp was very low last night.  Have added a wrapped hot water bottle under it to give a little heat but have also started a plain flour and water preferment with the same ratio just in case.  I was using the stout to add colour and flavour to the bread   I didn't add it later as I only add 115g of water with the rest being milk which I didn't want to replace really.

I am working on a brown loaf for my husband.  I have tried a few recipes but they either lack flavour or do not last long enough.  My white bread lasts three days for sandwiches with the last day having mayo etc as the bread is a little drier.  I've decided to start with my white loaf and start switching out to get the effect I want.  I'm looking for a 'brown bread' as opposed to a wholemeal if poss.  

My last loaf was a bit doughy/greasy so have adjusted the fat content this time.  This is the attempt for tonight:


Preferment

115g rye flour
115g water or stout?
pinch of instant yeast

Dough

Preferment
215g strong brown bread flour
175g AP flour
16g salt
216g milk
34g butter
20g Black strap molasses
 

joc1954's picture
joc1954

Gluten Free Multigrain Bread

I baked this bread for my daughter. She is suffering from gluten intolerance problems.

The mix of GF flours is like this:

 

 Gramsbaker's %
millet 10015%
teff10015%
corn20029%
quinoa507%
Schaer mixB20029%
flax flour304%
 680 


I added 5% of psyllium and 2% of salt. The 200 grams of seeds (sesame, flax, sunflower and pumpkin) were soaked for several hours in hot water (100% hydration).

     

 

Procedure: 

1.) Use yeast water to make a 2 stage leaven from the mixture of flours. To speed up the process add 1 tablespoon of molasses.  Start with 50g of YW and 50g of flour mixture and when doubles add again 50g of YW and flour mixture. Alternate option is to z+use active dry yeast. 

2.) Soak the seeds in hot water few hours ahead of mixing time.

2.) Use about 200g of water and heat it to boiling and scald the flour mixture (all flours except flax and Schaer mixB).

3.) Add about 250g of water to the leaven and psyllium and let it rest for about 30 minutes.

5.) Mix all ingredients together - all scalded flour which has already cooled down and the rest of the flours, soaked seeds and leaven with added psyllium and add 2% of salt.

6.) Mix this in a mixer for about 8-10 minutes on a slow speed. Add water as needed to get not so stiff dough - the hydration without soaker should be about 80% or more.

7.) Transfer this into proofing bowl and let it rise at least 50%, but you can leave to almost double.

8.) Shape the boule and put it in proofing basket and wait until raises about 70% and then bake it.

9.) Bake it like any gluten bread with steam for about 45-50 minutes at same temperatures. The finished loaf might have tendency to collapse a bit. You should do a bit of scoring.

 

 

Happy baking,

Joze

Real Cheese Pretzel_Lodge_Dutch oven_Home baking

mukgling's picture
mukgling

Description

how to make cheese pretzel

Summary

Yield
ea
Prep time
Cooking time
Total time

Ingredients

Instructions

Notes

** Video subtitles can be set in two languages: Korean and English **

** You can set subtitles on screen **

-------------------------------------------

(B's (%) = Baker's Percentage = Bakers Percent)

(Tr (g) = actual input amount = Truth Input)

-------------------------------------------

Total Dough Formula

 

B's (%): 100.0%, Tr (g): 200.0 g Strong Flour(Bread Flour)

B's (%):   2.0%, Tr (g):   4.0 g Salt

B's (%):   6.0%, Tr (g):  12.0 g Butter

B's (%):   1.0%, Tr (g):   2.0 g Instant dry yeast

B's (%):  55.0%, Tr (g): 110.0 g Water (38℃)

-------------------------------------------

Process(Room temperature:24℃)

1. Put water in the bowl.

2. Put an instant dry yeast.

3. After 1 minute, mix the instant dry yeast well.

4. Add salt and mix well.

5. Add melted butter(36℃) and mix well.

6. After adding flour,

   Mix evenly until the flour is invisible.

   (Dough temperature: 26℃)

7. After 15 minutes of rest, the first fold (folding)

8. After 15 minutes of rest, the second fold (folding)

9. After 50 minutes of rest,

   Dough(25℃) division: 80g

10.After molding in a cylindrical shape, 10 minutes of rest

11.Final molding (Molding with string cheese): See the video

12.Second Fermentation(Final Proofing):

   24℃, about 30 minutes

13.Cold Fermentation:4℃, about 40 minutes

14.Caustic soda(NaOH) + Water Mixture: Laugen solution (Laugen)

   Put warm water into stainless steel bowl and add caustic soda

   Fully dissolved in water.

   Water 100, caustic soda (NaOH) 4 ratio

15.Oven temperature 220℃ Preheating

   Preheat the lodge in a fully-heated oven for at least 20 minutes.

   (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)

16.The molded dough was completely immersed in a caustic soda solution(Laugen) and then panned

17.Topping Parmesan Cheese

18.Scoring(Coupe)

19.Put the dough into the preheated lodge 10-inch combo cooker floor

20.Cover the lodge 10-inch combo cooker lid.

21.put it in the oven.

22.baking for 14 minutes

23.Tasting after completion of bread

 

 

Test results

1. During the bake, string cheese leaks.

   It looks ugly, but it was crisp and It's very savory.

2. The combination of pretzel, string cheese and parmesan cheese was good.

 

* Note: Always be careful when using oven, lodge combo cooker

(It is very hot, so use it after wearing very thick oven gloves)

Be sure to wear protective gloves and goggles when using caustic soda (NaOH).

Tylor's picture
Tylor

Choosing the best Deck Oven

Hi there

 

My family and I are in the process of starting a naturally leavened stone milled flour bakery on the east coast. We have received some quotes for new deck ovens from distributors of POLIN & BONGARD and wanting to go used, but are weary about this and want to know which are the best gas steam deck ovens.....PLEASE HELP!!! 

syros's picture
syros

Not to further confuse things, but Champlain SD Part 2!

Hope nobody minds but Dan’s original post was getting so long, I thought I’d start a 2nd thread!

Carl, you asked about the increase in starter.  Here is Trevor’s response to my email asking about working with a different timeline:

Hi Sharon, probably the best thing to do would be to retard the loaf overnight in the refrigerator after shaping. Then you can just bake it straight from the fridge in the morning. It takes some trial and error to figure out the best timing, but refrigerating loaves is the standard procedure for those who need to work around a schedule. 

 Basically, you just proceed as normal, and then -- after you've shaped the loaf and placed it in the basket -- cover it with plastic and place it in the fridge to rise overnight. You may need to let the loaf sit out for a little while before refrigerating, depending on how fast the dough is moving. I can't really provide any specific time range because there are just too many variables at play. But typically, a loaf can last anywhere from 12-24 hours in the fridge before it overproofs. If you'd like to shorten the bulk fermentation time then you can always proof it at a warmer temperature or increase the amount of starter in the recipe. The 50g called for in the recipe is actually a very small amount of starter. I like it because it allows for a long slow rise, but you could easily double the amount of starter (or even more) to speed up the process. Just be sure to adjust the final water and flour amounts in the recipe to account for the extra starter. 

Don’t know if that answers any questions. Abe had to help me as I said to figure out the formula with the increase in levain. 

joc1954's picture
joc1954

Albino Zebra Bread - 100% Semola Rimacinata

Another version of decorative bread scoring with zebra pattern, this time on a 100% semola rimacinata loaf with 70% hydration and 15% inoculation, cold retarded for about 10 hours only.

My oldest grandson is a big fan of "Pane di Altamura", so I like to bake the bread from semola rimacinata to make him happy. Actually I got only semola flour so I used my home mill to re-mill it twice and get rimacinata flour.

The crumb was extremely soft and puffy.

Happy baking!
Joze

 

SnowPeaks's picture
SnowPeaks

Help with my sourdough experiment

Hi, 

Forgive me for the long post. I'm doing a sourdough bread experiment to see the difference between a cold bulk fermentation and a cold proof. I'd appreciate some guidance from you so I can do the experiment properly. I'm worried about overproofing the dough. 

I'm using a 123 method of 250 g starter + 500 g filtered water + 750 g bread flour + 15 g salt. I made my predough earlier (all ingredients in except for the starter as per Trevor J. Wilson) and mixed it to a shaggy mass. It will stay in the fridge overnight. Tomorrow morning, I plan to bring out both the starter and predough from the fridge for about an hour before mixing them together. I will do alternating rest (20 minutes) and stretch and fold until it passes the windowpane test. Then I will scale the dough in half. After this point, the procedure puts them in different paths. 

For Dough A (cold bulk fermentation): I can't decide if I should put the dough straight into the fridge or wait until it increases in volume a little. The dough will stay in the fridge overnight. The next day, I will leave it on the counter for an hour before shaping and panning it for a 2-3 hour room temperature proof or until it passes the poke test. 

For Dough B (cold proof): I plan to do a room temperature bulk fermentation with S&F every hour for 4 hours then shape and pan. I again can't decide if I should put the dough straight into the fridge or wait until it increases in volume a little. The dough will stay in the fridge overnight. The next day, I will leave it on the counter for an hour before baking. 

I plan to bake them the same way. 5 minutes at 450F, then 10 minutes at 425F then 30-40 minutes at 350F or until the crust is the colour I like. 

My questions are:

1. For both doughs, should I wait until the volume increases or put them straight in the fridge? What factors should I consider when deciding? 

3. What should I watch out for when doing a cold bulk fermentation and a cold proof so I don't over do it?

Thanks in advance for your help. 

SnowPeaks

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