The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Guinness Multigrain Loaf

Shiao-Ping's picture
Shiao-Ping

Guinness Multigrain Loaf

There is a bread style in Hamelman's Bread (page 129, A Resting Loaf) that I've been trying to emulate:

 

 

This is at least the third time that I've tried to make it but still couldn't get it right.  The piece that is supposed to somehow separate from the main body of bread during baking always get stuck back to it.  Next time I will let the dough proof right side up to see if it makes any difference.  Anyway, for the record, this is my Guinness Multigrain Loaf.    

 

         

 

                                   

  

               

               With homemade strawberry jam and strawberries pre-soaked in champagne and caster sugar  

 

My formula  

  • 260 g Guinness soupy starter @328% hydration
  • 120 g multigrain bread flour by Laucke
  • 300 g white bread flour
  • 25 g olive oil
  • 142 g water
  • 1/2 tsp instand dry yeast
  • 9 g salt  

dough hydration 76%  and dough weight 850 g  

 

Shiao-Ping      

Comments

ericb's picture
ericb

That looks absolutely perfect! Would you mind sharing your shaping technique?

 

Shiao-Ping's picture
Shiao-Ping

Hello ericb

When the dough was ready to be shaped, I cut off a piece of about 100g and rolled this piece into a round disc, then placed it on a flour-dusted linen-lined mold (a large shallow bowl with a small bowl in the center).  You can see a few pictures of this shaping in the two old posts below:

(1) pumpkin sourdough with coconut and orange; and

(2) Triple Apple Custard Sourdough.

Let me know if this is not clear enough for you.

Shiao-Ping

gcook17's picture
gcook17

Brushing it with a little oil in the area you want it not to stick will work.  This is the same method used to cause the edge of the flap to be separate in the tabatiere and pain d'aix shapes.  When I make the couronne Bordelaise with country bread dough (pain de campagne), which is similar to the shape you made, I don't put any oil on it, but the edge of the thin flap still lifts up.  Maybe it is because there is enough loose flour so the edge of the flap doesn't stick.

Shiao-Ping's picture
Shiao-Ping

When you made Couronne Bordelaise,

(1) what was the hydration of your pain de campagne dough?  I did dust with a lot of flour, but it still stuck.  I wonder if it has anything to do with my very high dough hydration.  And,

(2) did you proof with the thin round piece on the bottom, or on the top?

I will definitely try brushing it with oil next time.

Thanks.

Shiao-Ping

gcook17's picture
gcook17

1) The total dough hydration was 68%.

2) I proofed it with the thin round piece on the bottom.

I proofed it in thjis type of basket. 

 

The basket was well floured and there was quite a bit of flour on the thin round because I needed  to roll it out without sticking.  The dough balls also had a bit of flour on them but not a lot.  The tin round piece stuck to the dough balls where it was supposed to but didn't stick at the edge.  If you brush it with oil, you probably only need to brush about a 1/2 inch strip around the edge.

Good luck,

Greg

Shiao-Ping's picture
Shiao-Ping

Shiao-Ping

althetrainer's picture
althetrainer

Nicely done!

Drifty Baker's picture
Drifty Baker

Sorry posted this to the wrong thread.