Baguette inspired by @kendalm :-)
The recipe https://www.youtube.com/watch?v=DkHsbchF2-g
Few changes, no autlyse and no fridge....I know I made another recipe :-)
Good flavor. It tastes good despite the short time.
Happy baking
Gaetano
From The Rye Baker. Very good!
This weekend's bread is all about including whole grains. The levain is a combo of the 3 starters I have. I coddled it all week and it rewarded me with tripling in just a few hours when I made the final levain.
Here is the recipe!
1. Sprout 50 g each of Kamut, Spelt and Selkirk wheat berries.
2. Autolyse sprouts with 700 g water, 550 g no-additives unbleached flour, 102 g multigrain flour, 100 g fresh milled Kamut, 100 g fresh milled Spelt and 100 g fresh milled Selkirk wheat. Let sit for a couple of hours.
3. Mix in 22 g sea salt, 30 g Kefir, and 275 g levain (80%). The kefir was supposed to go into the autolyse but I forgot it so I added it at this stage.
4. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 4-5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 4 hours, the one that I left out on the counter for 2 hours before putting into the oven took 5 hours. I delayed the second batch as I have only so much room on my island to shape them.
5. Divide into 3 750-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof. I did get a new fridge and set the temperature at 36 F. When I took the loaves out to bake, they were perfectly proofed. A very cold fridge is my friend!
6. Set the oven on convection bake, Preheat oven and Dutch ovens to 475F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 20 minutes. I was worried about burnt bottoms so that is why the loaves aren't as dark as usual. Now that I know baking on convection and avoiding the hot spot works, then I can go back to nice and dark.
Crumb shot coming later!
I really like the Pain au Levain breads that I've made from Mr. Hamelman's "Bread". And just the other day I made another similar to this Pain au Levain w/WW. But if find myself wanting a rye flavor more so than whole wheat.
So I swapped out the 60% bread flour levain for a 125% rye levain. Adjusting for the difference in water due to the very liquid levain, it dropped the final mix hydration down to ~57%. Way too dry to want to deal with during an autolyse. And therefore while scaling out the final mix, I added the levain to the mix immediately, but otherwise kept everything else the same. And ended up with the prescribed total dough hydration of 68% for this Pain au Levain with 125% hydration rye levain.
I finally changed out my old and trusty, but severely cracked 1/4" clay tile baking deck
with this
a scrap piece of granite cut to size. Thanks to pictures from Lazy Loafer which shows a similar stone, although I opted out of a second slab of granite above the bake area as LL has. And this was my virgin bake.
The scoring is a tad sloppy, but I can't say I'm displeased with the final product.
330g x 3 baguettes
510g x 1 batard
| Pain au Levain w /125% rye levain | |||||||||||
| Hamelman/Alfanso | |||||||||||
| Total Flour | |||||||||||
| Total Dough Weight (g) | 1500 | Prefermented | 16.00% | ||||||||
| Total Formula | Levain | Final Dough | |||||||||
| Ingredients | % | Grams | % | Grams | Ingredients | Grams | |||||
| Total Flour | 100.00% | 883.4 | 100% | 141.3 | Final Flour | 742.0 | |||||
| Bread Flour | 84.00% | 742.0 | 0.0% | 0.0 | Bread Flour | 742.0 | |||||
| Rye | 16.00% | 141.3 | 100% | 141.3 | Rye | 0.0 | |||||
| Water | 68.00% | 600.7 | 125% | 176.7 | Water | 424.0 | |||||
| Salt | 1.80% | 15.9 | Salt | 15.9 | |||||||
| Starter | 3.40% | 30.0 | 20% | 28.3 | |||||||
| Levain | 316.3 | ||||||||||
| Totals | 169.80% | 1500.0 | 245% | 346.3 | 1498.2 | ||||||
| 2 stage liquid levain build @125% | |||||||||||
| Stage 1 | |||||||||||
| Rye | 70.7 | ||||||||||
| Water | 88.3 | ||||||||||
| Starter | 28.3 | ||||||||||
| Stage 2 | |||||||||||
| Rye | 70.7 | ||||||||||
| Water | 88.3 | ||||||||||
| Total | 346.3 | ||||||||||
Update. Crumb shot added. For a 68% hydration bread the crumb is pretty open.
I tried making these poppy seed buns, but when it came to shaping them I had a hard time understanding what to do. The image above is what the buns are supposed to look like.
The buns were tasty but they didn't look anything like what they were supposed to.
the instructions say
I understood the first 4 steps but number 5 had me scratching my head.
If anyone could point me to a video or better instruction in a different recipe I would be grateful.
Thanks in advance
After several years off of free-form bread, my daughter has decided that she LOVES sour-dough. After having a bunch of trouble with Reinheart's Sourdough in BBA, I moved on to Hammelman's Vermont Sourdough. First time around came out much better, though there are still some obvious issues with the final proof/shape.
From what I can see, it looks like the crust formed too soon, and inhibited the full oven-spring I should have gotten... but I'm not quite sure exactly what to try differently next time. I steamed with the towel-in-loaf-pan method for about 10 minutes @ 500F, at which point there was color on the loaves, so I pulled the steam pans and let them finish at about 450. The boule was scored vertically and the batard was (attempted) at the 30-degree angle. And, in the end, the boule had a strong spring-driven expansion along 1 of the 4 scores, and the batard (which should have had a much nicer spring) had none at all.
I can't quite decide if they were just underproved (being sourdough), or if I need a better/sharper angle on the scoring of the boule, or if I didn't steam hard enough / long enough. Any thoughts/advice?
I've been baking with my whole wheat sourdough starter (my family fondly call it the monster) that I started two years ago from King Arthur's recipe online. I have pretty good consistency using the following formula that I developed over time.
1 Cup Starter
2 cups water
1LB 6.5 oz bread flour
1TBS salt
I typically knead it for a good 15 minutes in my machine, then let it raise for 12 hours. I would then shape and final proof for 4 more hours. Bake at 500 for 10 mins with a tray with a cup of water in the first min and spray every 30 sec after twice.
Sometimes, I get a darker loaf with tiny little blisters on the crust and great irregular holes in the crumb. However, I don't always get that crust or the holes in the crumb. The flavor is consistent though.
I would like to perfect this bread! Here are my questions.
1. What controls crust thickness? I would like a thin, crackling crust
2. How to get consistently get the gluten development that I see in French bakeries with irregular holes and translucent crumb?
Based on what I wrote here what would you suggest that I modify to achieve those results?
Thanks in advance.
Hi! I sell my Tartine-style sourdoughs at farmers markets, and they turn out beautifully at home, when I bake them in a dutch oven. At the commercial kitchen I use though there are Alto-Shaam ovens, which provide great air circulation, high heats, and a steam option. But my breads pancake out everytime. Has anyone else found a solution for this? Other bakers I know have had the same problem, but no one I know has a fix.
Thanks so much for your help!
Other than having you here with me in my kitchen I don't know quite how to show you what my wife and I keep coming up with. I'll try to be brief but with useful info.
Kitchen sits at roughly 23-24C. We follow the book to the letter. Everything seems fine.
Problem 1: Proofed, separated dough sticks to the banneton and 2nd linen lined basket. Placed in oven anyway to see what would happen.
Problem 2: Nice flavour (bit sour) but flat as focaccia and dense as damp banana bread. Actual chunks of barely cooked dough inside.
This happens to us two times.
I contact Forkish himself on Twitter. He says, "if you change the quantity of anything you're making someone else's bread. But try a different flour." Ok, we do. We get Robin Hood's bread flour (we live in Quebec)
Attempt 2
Autolyse feels much MUCH better when folding. Let it sit overnight. 13 hours later, we go to separate. Dough looks like his videos but wetter. Not like the dry airy pillow he has. Fluffy, yes, but stickier than his. We separate, we let proof. I instantly think it's too damp. Again, NEITHER dough wants to come out of its basket. The second one actualy tears apart into a mass of wet dough. Impossible to put it back together. It is as wet as if it had just been mixed. Second one stays together better, we bake it.
Flavour is better than it's ever been. This is up there with the best bread I've ever tasted. But again, 2 inches thick. But airy, nice crust. Just not risen enough. At all.
We simply don't know what else to do. Ok, so the flour needed to change, clearly. Our levain is fantastic. Used in other breads and recipes it works great.
Please. Please. I implore you. If anyone can think of anything or wants more info to help, please do. We feel like we're SO close. We just want to see a nicely raised loaf. Don't know what else to say other than that we do everything he says. I cook a lot. My instinct tells me there is too much moisture in the dough. But the guy himSELF says not to change the quantities. I just don't know.
Anyone?... :) Thank you.
85% hydration. First attempt I had some issues handling the dough, but the second time was much better. The dough is a bit "fluid" (as I guess you'd expect with that hydration), but it set up reasonably quickly on the stone. Is there any way to coax a "rounder" (more like a ball) boule from this type of dough, or will they always tend to be a bit slack?
Thanks!
