The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I just wrote myself into a corner

  • Pin It
Barkalounger's picture
Barkalounger

I just wrote myself into a corner

I'm writing a novel about a baker and I think I just blew it.  Near the end of the book, she has about four hours to bake a loaf of bread from "start" (in this case, kneading final dough) to "finish" (in this case, pulling it out of the oven).  She knows nothing about baking at the beginning of the book, and to keep things "authentic" I've been learning along with her. 


So here's my problem.  About fifty pages ago I realized that my character would decide late in the game to use a wild yeast starter.  Genius that I am, I didn't check to see how long it takes to rise/proof a wild yeast loaf.  I found a few hybrid (commercial and wild yeast) recipes, but to keep true to her character, I need to find something that only uses wild yeast starter.


So am I out of luck, or are there short-window recipes out there that use only wild yeast?  Overnight retards and barms are no problem, but she must knead and bake within those four hours!  Help!

foolishpoolish's picture
foolishpoolish

A 40% Rye should do the trick (but it uses a LOT of starter) All the rye is in the starter, with a proportionally high amount of starter. 


For example: (ok technically it's 39% rye)




  • 500g Bread Flour (high gluten)

  • 650g 100% Hydration Rye Starter 

  • 210g Water

  • 2 Tbsp (about 40g) Malt Syrup

  • 17g Salt

  • 2 tsp caraway seeds or black onion seeds (optional)




  1. Mix together all ingredients and leave for 20 minutes (reserving seeds until later)

  2. Knead for 5-10 minutes before incorporating seeds.

  3. Proof for 2 hours in a warm place (80F) - stretch and fold twice in that time

  4. Preheat oven to 450F

  5. Divide and shape dough

  6. Proof for a further 1 hour 

  7. Score and bake for 10 minutes at 450 with steam before lowering temperature to 350 and baking for a further 25-30 minutes.


I think that comes in at about 4hrs 20mins. I made a very similar bread to this last night which I actually overproofed! Came out great and tastes v. good.


Hope that helps.


FP

Barkalounger's picture
Barkalounger

Looks good!  Thanks.

ehanner's picture
ehanner

I haven't used black Onion seeds. What kind of flavor do they impart? How about toasted on top of a bagel? Always looking for something new in flavor.


 


Eric

foolishpoolish's picture
foolishpoolish

They are spicy, a little bitter and quite aromatic. They complement the earthiness and sourness of good rye perfectly. As with caraway seeds, a judicious amount is required otherwise they may dominate the flavour of a bread entirely.


On top of a bagel would work, I think..as long as they don't burn.


FP

DerekL's picture
DerekL

Don't be afraid to rewrite.

Barkalounger's picture
Barkalounger

No worries there.  But you've inspired me to look for a left-field solution.

proth5's picture
proth5

I could get my 100% high extraction flour whole wheaat in the oven in 2 hours if I pre-ferment 25% of the flour at 25% innoculation.


Whole wheat tends to ferment more quickly.


Formula is pretty simple.  If you want it, I can provide it.

Barkalounger's picture
Barkalounger

This is perfect!  It just fits her so well.  I'm kicking myself because I'd read through Reinhardt's Whole Grain Breads, but too quickly.  This works, though.  Like a charm.  Thanks! 

proth5's picture
proth5

Just make sure that the dough temperature is 76F and the ferments take place at 80F or so.

Barkalounger's picture
Barkalounger

Will do.  Reinhardt's Whole Wheat Hearth Bread recipe looks close, but I'd love your formula if it isn't too much trouble.

proth5's picture
proth5

Forgive the ounces and pounds...


For a loaf of approx 24 oz baked wt


Levain build


1.76 oz 100% hydration starter


2.64 oz water


2.64 oz AP flour


Final dough


All of the levain


10.56 oz high extraction flour


.21 oz salt


6.9 oz water


You are going to have to mix this by machine (which I never do)


2 hours or so bulk ferment with one fold (this might be optional if you develop the dough by machine) at 75-80F


Shape - 1 hour final ferment


Bake 20-30 mins Start at 500F then drop to 460F as soon as bread is in the oven.


I'm not saying that this is the best version of itself, but it will move through the process more quickly than white flour.


Hope this helps.


 

Barkalounger's picture
Barkalounger

Perfect - thanks!

Barkalounger's picture
Barkalounger

Delicious!  I changed a few things (honey is key to the story so I added a little, and my character doesn't have a mixer so I didn't use one either), but I kept as close as possible to your formula and it made a beautiful loaf.  Most importantly, I took it out of the oven almost exactly 4 hours after I started kneading!  Thanks again so much.  This is my character's bread, no doubt.


Breadimage

DerekL's picture
DerekL

Something else that comes to mind...  You also need to think about creating the starter - you can't make a wild yeast loaf if you don't have a starter.

Floydm's picture
Floydm

It's not a mystery, a whodunnit, is it?  Last night I was just imagining possible dialogue...


"But detective!  How did you know it was him?"


"Ah, my boy... Didn't you notice in the police report that Bob the Baker claimed to be baking at 11:30 on the day of the crime?  Everyone knows that a biga with 2 percent Lactobacillus sanfrancisco starter at 75% hydration proofed at room temperature will require at least 6 hours to develop.  Besides, look at this crumb!  You think this kind of gluten development can happen in an hour?  Impossible!"


Bonus points if you can work in a shout out to the The Fresh Loaf. ;^)

Barkalounger's picture
Barkalounger

I WILL find a way to sneak TFL in there. In the year or so that I've been working on the book, this site (and the wonderful people who frequent it) have enlightened me again and again.

hsmum's picture
hsmum

LOL!  You should consider writing yourself, friend!


- Karen