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GSnyde's picture
GSnyde

Bear Claws and Berry Wheels and Snyders, Oh My!

Seventeen Snyders is quite a bunch if you’re not well prepared.  Our more-or-less annual family reunion was held on the North Coast this week.  All four of my siblings and many of their issue (including Brother David’s three charming grandchildren) came to visit.   While each of these Snyders is unique, we do have some things in common, one of which—surprise!—is a love of good food.  And we were prepared!

The meals included pan fried local Petrale sole with Panzanella; homemade pastrami (thanks again for the recipe, Eric) on excellent sour rye (thanks, David) with a variation on Momma Snyder’s potato salad; Momma Snyder’s braised lamb chops with Papa Snyder’s garlic roasted potatoes; excellent take-out barbecue from a new local joint.

We made bagels together (and David’s six-year-old granddaughter showed her potential as a baker, artfully shaping a Krakowski bagel).  And, of course, David and I each provided some other pretty good breads for the whole multi-day festival.

Don’t think that all we did was cook and eat.  We also drank.  And, with the weather unusually clear and warm, we spent many happy hours exploring the local beaches.

I didn’t get bread or bagel pictures (I think David got some), but I had my camera handy when the breakfast pastries came out Monday morning.  I made a double recipe of the cream cheese short dough from ITJB and used it for bear claws and berry wheels (with local Ollalieberry jam).

They were good!  Thanks Stan and Norm!

A very sweet time for the Snyder clan.

Glenn

Breadbabe's picture
Breadbabe

extra gluten

I have always added extra gluten to my bread dough (fresh milled hard red, water, oil, honey, salt, then the extra gluten), mainly because when I first started, that was recommended so it would be most like what we find on the shelf. It ends up being about 4 grams per cup of flour (about 2 tsps).

I have recently read that extra gluten is not necessary even in fresh milled 100% whole grain flour, as long as the kneading is done properly. Can anyone speak to this from experience? I would rather not add it if i don't have to.

Maureen

nicodvb's picture
nicodvb

My fluffy sourdough sandwich bread without fats

For a lot of time I've been trying to replicate industrial cottony and fluffy white bread. I wanted a supersoft crumb without the slightest hint of gumminess (however you call it -chewy, gummy, rubbery, springy- I hate it!!) and without adding fats, not for fear of fats (who knows my passions knows how much I'm heavy handed with butter) but because industrial breads of this kind don't contain fats, so ... out of pure whim!

I decided to try a method that always guarantees softness of the crumb, but taken to an extreme: a massive poolish. I used a flour with W 300 (something like a low-end bread flour for american standards).

Preferment with

-1 tablespoon of white wheat liquid starter

-250 gr water

-200 gr flour

-1 teaspoon of honey

-0.5 gr of sodium bicarbonate

all mixed together with an electric mixer to incorporate as much air as possible. The bicarbonate is there to limit the amount of protease activity; I could have added even 1 gr  because the dough was far too slack.

The poolish fermented for 12 hours; I used it when it got covered by a thick layer of foam made of tiny bubbles.

At the end of the fermentation I added

-150 gr of flour

-7 gr of salt

-4 gr of soy lecithin

and worked the dough at very high speed (4 out of 6 in my clatronic stand mixer) until it passed the windowpane test. The dough was extremely slack, but with some stretch and fold I could shape it into a rectangle. When in shape  in a 25cm pullman pan (1.5 liters of volume) the dough reached the border in 90 minutes.

I baked at 180° starting from cold oven.

 

The crumb finally has the fluffy and cottony consistence I've was aiming at!

Thanks especially to txfarmer that made me understand the importance of working the dough until it passes the windowpane test.

Paul Salazar's picture
Paul Salazar

Found Long lost recipe for simple Whole Wheat bread

About a month ago I posted a request for a recipe that came with the purchase of my Marathon Mini-mill and Blakeslee Mixer back in 1980.  I just received a response from Jesse who was kind enough to send me a copy of all the recipes that came with the combo.  I would be glad to share the Word Doc with anyone who wants it.  The bread is quick and easy to make and requires only one rise in the pan.

 

Paul

psalazar1@triad.rr.com

www.paulsalazar.com

 

mwilson's picture
mwilson

Bigfoot's Ciabatta

I made an enormous ciabatta weighing nearly 1 kilo. I used an 18hr-fermented biga starter and a combination of medium and weak flours. This thing was massive!

Biga:
400g '00' flour from Shipton Mill
160g cold water
1.3g Instant yeast

Final dough:
Fermented biga
320g cold water
200g plain flour (9.4% protein)
24g Extra virgin olive oil
12g Non-diastatic malt powder
12g Salt
2g diastatic malt powder 

olive oil for S&f.

Method:
To make the biga, first weigh all the ingredients. Put flour and yeast in the mixing bowl and turn on the mixer adding water gradually to form breadcrumbs and let run until you get a dry dough. Roll out the dough and fold up. Cover and leave overnight at cool room temperature for 18hrs.

Next day weigh all ingredients and cut the biga into pieces. Mix biga and 150g of water until combined. Then add flour, malts, salt and mix adding the rest of the water in stages. Once the dough begins to clean the mixing bowl add the olive oil and finish the mix to achieve a satin-smooth, slightly sticky dough.

Place dough in a well oiled flat and wide container. Cover and rest. Stretch and fold the dough at 20 minute intervals until the dough almost doubles in size. Rest for 20 minutes before shaping business letter style. Roll shaped dough in flour, give it a final dust of flour and leave to proof until doubled in size. Stone-bake with steam.

I had to shape and proof the dough very carefully being so huge already and not having a very big oven, stone or proofing tray/peel.

Baked ciabatta dimensions: 15"x9"x4.5".

Crumb - open and very, very light.

 

Probably one of the best ciabatta's I ever made. Subtle and moreish in flavour. Perfectly chewy and shreadable in texture.

dabrownman's picture
dabrownman

Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

After the last white bread bake using the Pharaoh’s Mastaba, we went back to a 67% whole grain; rye and wheat bread with rye and wheat sprouts and a variety of add-ins and seeds including wheat germ, flax, coriander, pumpkin, hemp, rosemary, chia, cumin and red rye malt baked in another variation of the Chacon.

 The Chacon is quickly becoming a favorite bread shaping method.  It is a fun way to make bread with as many variations as one can conjure up and imagine.  This time we used a plain knotted roll in the middle of the basket and surrounded it with a plain two strand braid that was twisted (Twisted Sisters).  Then we added the remainder of the dough which contained all the add ins and sprouts as a disk to the top – which will become the bottom when tipped put of the basket.

This gave us a new but handsome boule shape that had no add-ins in the finish top and all the add-ins on the bottom.  It will be like having two different breads in each slice.

The Chacon came out of the basket easily and it slid into the mini oven, without slashing, just as well and onto my new ceramic tile / stone - which quickly broke when we threw water onit by accident before closing the door to steam.  No worries, the tile only cost 88 cents and I have 11 more of them.  In the back of the mini, we used Sylvia’s steaming method with a Pyrex 1 cup measure half full of water with dish rag in it.

 The stone worked well and the Chacon was very brown and crunchy when it came out of the oven and it smelled wonderful too.  The boule cracked at each twist of the sister and at the knot seams.  We just love the way the Chacon cracks almost exactly where we want it to and think it should instead of willy nilly.  

 The crumb shots and tasting will follow after the Chaon cools.  The formula and method follow the pix’s. 

 Method

The method was similar to our recent bakes with (3) - 4 hours each, 12 hour SD levain build.  This time it was not retarded overnight because we used some sliced onion in the build that made it smell more sour than normal.  The flours were autolysed with the wet and salt for 12 hours in the fridge too.  We have been adding the salt in with the autolyse recently and cannot tell any difference when we do it this way.  Forgetting to add the salt days are now over.

After soaking in water for 4 hours, we placed the seeds to be sprouted on 2 damp paper towels covered with another and wrapped in plastic on a plastic cutting board.  Half way through the 24 hour sprouting period, we re-dampened the top towel and covered it back up.  The seeds were sprouted in 24 hours. 

 We mixed the dough with the autolyse with the KA for 8 minutes on 2 and  2 minutes more on KA3.  The dough was then moved to an oiled, plastic covered bowl to rest for 15 minutes before doing 5 sets of S&F’s every 15 minutes on a floured work surface.  When the S&F’s were complete the dough was left to develop and ferment for 1 ½ hours before going into the fridge overnight for 8 hours.  In the morning the dough was allowed to come to room temperature over 1 ½ hours on the counter.

 The dough was then portioned into (3) 150 g pieces for the knotted roll and the 2 strand, ‘twisted sister’ braid.  In a rice floured basket the knotted roll went in first in the center, then the twisted sister went in around the knotted roll.  The remainder of the dough was flattened out gently and all the sprouts and add ins were incorporated.  Once the add ins were incorporated evenly, the remaining dough was shaped into a boule and allowed to rest for about 5 minutes until it had relaxed.

 It was then flattened into a disk the width of the basket and placed on top of the roll and braid to make the finished Chacon in 3 distinct sections.

 After a 2 hour proof it had passed the poke test and was ready for the mini oven stone and 12 minutes of steaming at 450 F regular bake.  The steam was then removed and the mini oven turned down to 425 F convection this time.  The Chacon was rotated 90 degrees every 5 minutes.

 After the 2nd rotation the oven was turned down to 400  F convection.  20 minutes after the steam was removed, the bread was done – 32 minutes total.  It was allowed to cool with the oven off and the door ajar for 10 more minutes before being moved to the cooling rack.

67% Whole Rye and Whole Wheat with Sprouts, Wheat Germ, Flax and Red Rye Malt.     
      
StarterBuild 1Build 2 Build 3Total%
SD Starter15100254.57%
Rye304007017.50%
WW00707017.50%
Water 40 4010.00%
Milk 3000307.50%
Total Starter75907023558.75%
      
Starter     
Hydration93.22%    
Levain % of Total25.59%    
      
Dough Flour %   
Dark Rye107.526.88%   
Potato Flakes102.50%   
Ground Flax Seed102.50%   
AP16541.25%   
WW107.526.88%   
Dough Flour400100.00%   
      
Salt82.00%   
Water33583.75%   
Dough Hydration83.75%    
      
Total Flour547.5    
Milk 30, Water 432.5472.5    
T. Dough Hydration86.30%    
Whole Grain %69.50%    
      
Hydration w/ Adds82.53%    
Total Weight1,153    
      
Add - Ins %   
Wheat Germ102.50%   
Red Rye Malt30.75%   
Hemp 20, Chia 10, Pumpkin 306015.00%   
VW Gluten123.00%   
Total8521.25%   
      
Multigrain Sprouts %   
WW205.00%   
Rye205.00%   
Total Sprouts4010.00%   
      
Coriander, Cumin & Rosemary30.75%   
whoops's picture
whoops

Sour Dough recipe questions.

HI All,

*sigh* Let me try again to submit my questions- After 30 minutes of typing and copying, somehow I lost the entire thing when I hit save!

Anyway, here I go: I have been trying to use the recipe supplied by Gold Rush in their sour dough starter packet (yes, I got frustrated and tried a store bougth starter- but I have used several different starters with this recipe)The recipe (for a 1 pound loaf) calls for: ! cup starter, 1/3 cup warm water (90-100 degrees) 1 tsp salt, 2 cups bread flour (11-13% protein), and 1/4-1/2  tsp instant yeast.

The directions (with my comments/questions in italics) are :

1. In a mixing bowl, combine all ingredients (except the optional yeast). Mix until combined. Knead dough by hand for 15 minutes or with a dough hook for 10 mniutes (or until gluten develops). I take this to mean until the dough can pass the window pane test.

2. Flatten dough, place in a large plastic bowl. Dust the dough with flour and cover with plastic wrap. Rest the dough for 6-8 hours. If using yeast add to dough at this stage. Be sure yeast is well distributed throughout the dough . so, does this mean to add the yeast AFTER the 6-8 hours, or right before you rest the dough? I have been adding it sometime during that first knead. I even went to the Gold Rush website to get clarification, and was even more confused after reading their explanation of the directions.  

3. Knead dough onto floured surface until gluten development. (does this mean it LOST the gluten development while resting the 6-8 hours?) Knead until dough is smooth, shiny, and satiny (my dough is always smooth shiny and satiny after the first round of kneading. it looses this texture when I start to knead again, and becomes very lumpy and ugly). Test for proper kneading by pressing your finger into the dough, if the dough stays indented it is developed. ( mine will stay indented, even though it is not smooth, and is lumpy)

4. Shape dough into desired shapes (rounds, loaves, rolls, baguette). Place on parchment lined sheet pan or greased pan.

5. Cover with plastic wrap and let proof for 4-5 hours (or over night in the refrigerator) until dough has doubled in size (the only time I got a second rise out of any of the attempts is when I let it proof in a VERY hot kitchen, as the AC had gone out and it was 105 degrees outside that day. It took about 6 hours, and it rose double, but looked weird, bubbly and with holes in it, though it kept its shape fine. Oddly enough, when it baked, it had no holes in it, and was very heavy and dense. )

6. With sharp knife or razor blade cut designs into the top of the bread dough. The cut enables the bread to rise evenly in the oven and for the crumb to open.

7. Preheat the oven to 475 F. Place pan with 1-2 inches of water on the bottom shelf of the oven. When water is visibly steaming, the oven is ready. Place the dough pan in the middle of the oven and reduce the heat to 425 f. Bake for 30-45 minutes.

I have used the bread flour with appropriate protein content (it was whole wheat, though) and a combination of rye and wheat in different ratios.With the WW and rye flours, I have added 1 tbsp gluten for each cup of flour I have used.  Every time, the bread has turned out very dense. no rise in the oven, and except for the last time, no rise with the proof. I have let it proof in the refrigerator over night for all but the last time, as it took so long for the first rise. The dough has doubled every time with the first rise. While all the results have been edible, and the more recent loaves have had the increasing tang (though not quite yet to my preference)  , the crumb is not what I would like, and the crust is tough and chewy.

So, any comments or suggestions or explanations as to why things happened (to the best of your knowledge) would be appreciated. I like this recipe because it SEEMED to simple. I am trying to do two things:

1- make a good San Francisco type sourdough with that tang. I have seen that San Joaquin Sour Dough recipe on someones blog (sorry my mind is not clear so late in the evening and I forget whose blog/recipe it was..Dave Or Dan, perhaps?)

2- make a reasonable facsimile of the German wheat/rye sourdough that I had when I was  a child in Germany. I have been able to find fairly good representations of this bread at various artisan or European bakeries, but I would love to be able to make some myself.

I have tried 2 other sourdough rye recipes, one that used its own type of "starter" ( I think you baker types call it a preferment or levain or something) and they were good enough tasting, but not quite right. They also, were very heavy and did not rise the second time.

All of the flours I use are organic. I have used King Arthur Brand od some of Bobs Red Mill and also some unbranded organic ones that I bought in bulk from my food coop. The gluten I used was from Bobs Red Mill Vital Gluten.

Thanks in advance for any help you can give!

Sandy

 

 

 

 

Franko's picture
Franko

Brotform Multi Grain Baguette

Earlier this week while rummaging around in our local cookware store looking for unfluted French tart rings I spotted this nifty looking 18" long baguette style brotform.

I've seen them online in the past, never paying them much attention for some reason, but knew as soon as I picked this one up for a closer inspection I wouldn't be leaving the store without it. The idea of a dark, crusty loaf full of mixed grains and seeds contrasting with the white pattern of the brotform immediately came to mind rather than using it for a typical white baguette. While I continued my search for the tart rings I started considering possible recipe sources to use for the loaf I had in mind, thinking I'd likely find what I was looking for in Jan Hedh's “Swedish Breads & Pastries” or possibly Dan Lepard's “The Handmade Loaf“. After finally locating the one and only straight sided tart ring in the entire store, I drove home with the new purchases and immediately started going through my baking books looking for the type of bread I'd envisioned. Dan Lepard has a good looking formula for a Sunflower bread in his book that I almost went with, but it called for a levain and I'd already decided that I wanted to use a yeasted preferment of some kind for this loaf. As is often the case I found what I was looking for in Jeffrey Hamelman's “ Bread”. The two recipes I drew inspiration from were the Five Grain Bread with Pate Fermentee and his Sunflower Seed Bread with Pate Fermentee, on pages 129 and 131 of the book. Between the two, I opted for the higher percentage of pate fermentee he uses in the Five Grain Bread, swapped out the malt syrup used in his Sunflower Seed Bread for honey, and used an 80/10/10 combination of white AP flour, whole dark rye, and barley flour for the final mix.

 The percentages used in the initial formula came fairly close to giving me a workable mix, but needed a few adjustments for hydration, reflected in the formula below. The mix should be fairly slack, but not so much that developing it over the stretch and fold sessions becomes a matter of having to scrape it off the counter after the first S&F. The bread isn't as crusty as I'd hoped for, likely due to the higher percentage of honey used in the final mix, but I can live with that given the slightly sweet flavour and soft chewy texture of the crumb. For the next bake of this bread I'd like to include some of the   black currants we dehydrated last year in the mix to add a note of tart to the flavour profile. I'm sure this bread would lend itself to savoury additions such as cheese, fresh herbs or roasted onions as well. Formula and procedure included below. 

Best Wishes.

Franko

Procedure for Multi Grain Baguette with Seeds and Pate Fermentee 

  • Mix all ingredients for pate fermentee and let sit in a covered bowl for 14-16 hours @ 70F

  • Mix all ingredients for the multi grain soaker at same time as pate fermentee and leave in covered container at room temperature. 

  • Final dough:

    Mix the flours and pate fermentee with the water, adjusting for hydration if needed. Autolyse for 40 minutes. 

  • After autolyse is complete add the salt and instant yeast and mix till the dough is slightly developed. Add the grain soaker and honey and develop by either doing stretch and folds in the bowl or slap and folds on the counter until a slight windowpane can be achieved. The dough should be slightly sticky and moderately developed. 

  • Bulk ferment at 76F/24C for 90 minutes giving a full stretch and fold every 30 minutes.

  • After the last S&F round the dough to medium tight ball, cover and allow 15 -20 minutes for the dough to relax before shaping. 

  • Shape as a baguette or batard, and place seam side up in a floured brotform. 

  • Preheat the oven and baking stone to 485F/251C for 45-60 minutes prior to baking. 

  • Final rise of 45-50 minutes at 74F/23C covered with plastic sheet. 

  • Tip the loaf on to the underside of a parchment covered 18 ”/45cm long sheet pan or a peel if shaped as a batard. Score as desired, and slide loaf onto the preheated stone, with steam system in place and oven vents blocked. 

  • Bake at 485F/251C for 10 minutes, unblock the oven vents, remove the steam system and lower the heat to 465F/240C. 

  • Bake at 465F/240C for 10 minutes, rotating the loaf periodically for even colouring. Bake a further 10-15 minutes at 455F/235C or until the internal temperature is 210F/98.8C 

  • Turn the oven off, prop the door open slightly and leave the loaf in the oven for 20 minutes to cool gradually. 

  • Wrap the loaf in linen and place on a wire rack for 4-5 hours before slicing. 

  • NOTES: The bake times are based on a 680 gram loaf. Longer bake times will be needed for larger loaves. For transferring the loaf to the oven I recommend using parchment paper to avoid any likely sticking. The dough is soft and difficult to handle in a baguette shape. After the first 10 minutes of baking the parchment can be removed easily from beneath the loaf.

    Link to full sheet [HERE]

     

 

giyad's picture
giyad

Do I need to use bakers percentages or can I just multiply the recipe with the number of batches I want to make?

Hello,

I'm using a recipe that calls for:

  • 2.5 cups for bread flour
  • 1 cup of cake flour
  • 1 tablespoon of sugar
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of yeast
  • 1.25 cups of water

Now, this recipe makes me 4-6 balls of dough (depending on the size I want them to be), but I want to make around 30 dough balls.  Should I just multiply that recipe by 5 for each ingredient, or do I use bakers percentages? 

I've read very mixed answers online, but I find it pointless for there to be a formula if you can simply multiply by how much you want to make... although i guess you can be more accurate if bakers percentages, like I can make a batch that produces 31 balls of dough instead of 30.

I guess the thing I'm most worried about is the yeast.

  • 71.5% bread flour
  • 28.5% cake flour
  • 1.8% sugar
  • 1.8% vegetable oil
  • 1.2% salt
  • 0.6% yeast
  • 35.7% water
dabrownman's picture
dabrownman

Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

After baking my first variation of sweetbird’s Buckwheat SD and Apple Bread here:

http://www.thefreshloaf.com/node/28081/dabrownman-butchers-sweetbird%E2%80%99s-lovely-buckwheat-apple-and-apple-cider-buckwheat-groat-br

I thought we would give it another go, since we butchered her lovely bread and also made an evil face with the boule,  by removing the hard cider and replacing it with the juice used to re-hydrate the dried apples and prunes and combining it with Phil's Sage and Walnut Rye.

 We added prunes, walnuts, a walnut oil paste, sage, chia, flax seed and wheat germ.  The buckwheat groats remained and were used with the apples and prunes as decoration for the loaf and well as add ins.

 The bread is 60% whole grain consisting of buckwheat, durum atta, rye, soft white wheat, WW, WWW, semolina and AP.   The hydration was 75%

 We made this bread 2 ways; in a loaf and as the ever popular Chacon.  The top of the loaf was decorated with buckwheat groats and the apple prune filling and the Chacon was left nakedly unadorned.

Both baked up nicely in the mini oven.  The crust was dark brown and crunchy going to chewy when cooled.   The exterior of both was appealing.  The crumb was ope, light, airy, moist and soft - just like the YW and SD combo bakes tend to be every time. 

   

This bread tastes great with the buckwheat, fruit and walnuts coming though  well with the hint of sage.  The SD tang is muted because of the YW and hanging out in the background.  We really like this bread and glad that we did another variation of it - without the ugly face!

Method and formula follow the pix's.

 

Chacon wedge shot of the ctrumb.

Made a great salami sandwich with veggies and fruits for lunch.

Method

Instead of our usual 3 day method we shortened it down to 24 hours.  The mixed YW and SD levain was built over two 4 hour builds and one 2 hour build and then it was added to the 2 hour autolyse of; flours, apple /prune re-hydration juice liquid and salt.

The dried apples and prunes were reconstituted in water overnight in the fridge and the excess water was squeezed out and used for the dough liquid.  The groats were micro waved in water for 1 minute and allowed to sit for 30 minutes.  The walnut and walnut oil paste was made.

Once the autolyse was complete the levain was added and hand kneaded to mix before being allowed to rest in an plastic covered oiled bowl for 15 minutes.  6 S&F’s were done every 12 minutes.  The first 2 were performed on a floured surface and the next 4 on a lightly oiled surface.  Before the 5th S&F the dough was rolled pout into large circle about ½” thick and the walnut and sage paste, buckwheat groats, walnuts and apple / prune add ins placed on top. ¼ C of AP flour was added to the apple / prune mixture to help dry it out some more and not affect the overall hydration of the dough..

The dough was placed back into the oiled bowl and allowed to ferment and develop for 1 ½ hours before refrigerating for 6 hours.  In the morning the dough was removed from the fridge and divided in half with the Chacon half going back in the fridge for another hour while the other half of the dough was formed into a loaf and placed into a PAM sprayed Pyrex loaf pan and allowed to rise in a plastic trash bag until doubled and passing the poke test about 2 hours.

After the additional hour in the fridge, the remainder of the dough was formed into a Chacon by making a knotted roll and placing it in the center of the folded round edges of the circular Chacon.  The Chacon was formed on a cutting board so it could be inverted into the rice floured basket placed on top.  Rice flour was also used to dust the top before being inverted into the basket.

The Chacon was placed into the plastic trash bag with the loaf and allowed to rise until doubled and passing the poke test.

 The mini oven was heated to 500 F regular bake and Sylvia’s steaming method using a wash cloth and 1 C Pyrex measure ½ full of water installed on the back of the oven after being micro waved until the water boils.  We decided to slash this loaf at the last minute and then steamed it in the mini oven for 12 minutes with the temperature turned down to 450 F at the 4 minute mark.  At the 12 minute mark the steam was removed and the temperature turned down to 425 F – convection this time.

The loaf was rotated 180 degrees every 5 minutes and it was removed from the pan at the first 5 minute rotation.  At the 32 minute mark the loaf was done, reading 205 F on the inside and allowed to dry in the off oven with door ajar for 10 minutes.  The loaf was them allowed to cool on a wire rack while the mini oven was steam prepared and preheated for the Chacon in the same way as the loaf.

The Chacon was removed from the basket by inverting it onto parchment paper with the perforated top of the broiler used as a baking tray.  The decoration of buckwheat groats, apple and prune fruits was added.  The same baking method was used for the Chacon as the loaf.

Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats     
      
Mixed StarterBuild 1Build 2 Build 3Total   %
SD Starter20150355.71%
Yeast Water4025107516.30%
Rye2000204.35%
AP03510459.78%
Buckwheat203005010.87%
WWW0020204.35%
Water02510357.61%
Total Starter1001305028060.87%
      
Starter     
Hydration83.61%    
Levain % of Total21.44%    
      
Dough Flour    %   
Durum Atta255.43%   
Soft White Wheat11525.00%   
Rye204.35%   
White WW204.35%   
Buckwheat 11525.00%   
AP11525.00%   
Semolina306.52%   
Potato Flakes102.17%   
Ground Flax Seed102.17%   
Dough Flour460100.00%   
Salt91.96%   
Apple/ Prune Water - Water37581.52%   
Dough Hydration81.52%    
      
Total Flour612.5    
Apple/ Prune Water - Water502.5    
T. Dough Hydration82.04%    
Whole Grain %61.63%    
      
Hydration w/ Adds75.28%    
Total Weight1,306    
      
Add - Ins    %   
Wheat Germ102.17%   
Walnut Oil 51.09%   
Prunes347.39%   
Dried Apples337.17%   
VW Gluten153.26%   
 Walnuts 25, chia 10, flax 10, 459.78%   
Total18239.57%   
      
1 tsp Dried Sage Added to Walnuit Oil and Walnut Paste  

 

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