The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekend Baking Explosion

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tomsbread's picture
tomsbread

Weekend Baking Explosion

It was a bread making marathon for me this weekend as I experimented with Jeffrey Hamelman's 70% Rye sourdough using the Detmolder 3 stage method and tried shaping some of Richard Bertinets Fougasse and Epis. Pictures in

http://www.angelfire.com/planet/tomsbread/index.htm

I have tried posting pictures into this site but it still eludes me :(

Tomsbread

Comments

beanfromex's picture
beanfromex

Your gallery is wonderful...the walnut cranberry is making me hungry!!

 Hope you had fun, the results are impressive. 

 ps I also have difficulties with uploading pics to this site,,,no idea why!!! 

breadnerd's picture
breadnerd

Lovely!  Your crumb is very nice, and I love the creamy color.  Is that from the rye?

What flours do you use? 

 

Looks like a fun weekend's baking.  You'll be planning your weekday meals around your bread, I suspect.

 

 

tomsbread's picture
tomsbread

The flour composition is 5% rye and 5% whole wheat and all purpose flour. I use 11.5% flour with 0.5% ash content made from hard winter wheat. I think this specification is ideal for Artisan bread, well at least that's what I learnt from Maggie Glezer's Artisan Baking.

Hydration was 75% although 70% would have been sufficient and perhaps allowed me to shape better. I had some trouble with the shaping partly because of the higher hydration but more likely, I need more practice with my shaping. The learning never ends.

Tomsbread

zorra's picture
zorra

I love your bread! It's a pitty, there are no recipes.

1 x umrühren bitte  - http://kochtopf.twoday.net

tomsbread's picture
tomsbread

I usually follow the recipes of Jeffrey Hamelman's book.

However, when I am experimenting, I usually use all purpose flour with 70-75% hydration with about 5% rye and wholewheat. If I ever add fruit and nut, this is usually at 12.5% each. I normally use a 30% preferment of 100% hydration. This is ripen over 12 hours.

My process usually include a 1 hour autolyse followed by the addition of 1.8% salt( and 1.5% yeast if not levain bread). I do a stretch and fold over the next couple of hours and then 18hr retard fermentation in the fridge. I live in a very warm environment(90F/30C) and my dough stays in the fridge most of the time.

I have never written down the recipes of the breads that I experiment with simply because nobody has ever requested for them! :)