The Fresh Loaf

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1/15/10 - Breadcrumb Bread

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breadbakingbassplayer's picture
breadbakingbass...

1/15/10 - Breadcrumb Bread

Hey All,


This is my 15% breadcrumb bread from my 1/15/10 bake.  I had a some baguettes left over from a previous bake, and didn't want to waste them so I made bread crumbs with them, and made more bread...  Enjoy!


Tim





Recipe


Ingredients:


Total Dough Weight: approx 998g


Yield: 2 loaves at 400g weight after bake


85% AP - 470g


15% Breadcrumbs - 70g


10% Firm Sourdough Starter - 47g (straight from fridge fed day before)


100% Water - 470g


1.8% Kosher Salt - 8g


0.4% Active Dry Yeast - 2g (1/2 tsp)


Notes: I used breadcrumbs made from baguettes that I had made earlier that were sliced and dried out.


Directions:


Day before:


Feed sourdough starter, or convert liquid starter to firm starter.  Leave on counter at room temp for 4 hrs, refrigerate until ready to use.


Bake day:


1.  Measure out all ingredients, grind breadcrumbs by hand or in a food processor.


2.  Place all water and bread crumbs in large mixing bowl, mix well, and let stand for a few minutes to let the crumbs absorb the water.


3.  Add sourdough starter cut in pieces and the rest of the dry ingredients at once, mix with wooden spoon until all is combined into a shaggy dough, transfer to well oiled plastic container, cover and autolyse for 30 minutes.  It will be very wet, but it will firm up as the breadcrumbs absorb the water.  Do not add any extra flour.


4.  After autolyse, stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


5.  Stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


6.  Stretch and fold dough in container with wet hands, cover and let rest for 30 mins.


7.  Stretch and fold dough in container with wet hands, cover and let rest for 1 hr.


8.  After rest, dough should have doubled in size.  To test, poke dough with a floured finger.  If impression remains, dough is ready.


9.  Turn dough out onto a well floured surface, divide into 2 pieces approx 498g, preshape and cover with cloth and plastic, let rest for 15 minutes.


10.  On a lightly floured surface, final shape loaves into batard shape, and proof for 45 to 60 minutes in linen couche and cover with kitchen towel and plastic so they don't dry out.  Arrange baking stone in the oven along with a steam pan, and preheat to 500F with convection.


11.  When oven reaches 500F and loaves are proofed, carefully turn them onto wooden peel, slash as desired and place in oven.  When all the loaves are in, pour 3/4 cup of water into steam pan (use oven mitts), close door and bake for 18 minutes at 450F with convection, rotate and bake at 450F with convection for another 18 minutes or until internal temp reaches 210F. 


12.  Cool for at least 2 hrs before eating.

Comments

will slick's picture
will slick

Your quite an accomplished baker! I'll P.M. you tomorrow about the flour. If we do go in on this I'll show you my guitar collection.

breadbakingbassplayer's picture
breadbakingbass...

Thanks!


I've baked my share of bricks that went straight from the oven to the trash...  By the way, how long have you been at this baking thing?  Talk to you soon.


Tim

arlo's picture
arlo

Nice loaves Tim!


 

breadinquito's picture
breadinquito

their pic would perfectly fit on the back of the TFL t-shirt!! (after all, you gave the idea)! I made the suggestion that a "x" percent could be destinated to Haiti's victims...what do you think? Cheers from Quito. Paolo

breadbakingbassplayer's picture
breadbakingbass...

That sounds like a great idea!


Where's Floyd?

Carbondale Community Oven's picture
Carbondale Comm...

The bread crumb idea must be in the air lately! Yesterday I made Bread Crumb Cookies, adapted (quite a bit) from a recipe I found on the internet.  Now, I am wondering...how about a bread crumb topping for bread? Anyone have any experience with that?

breadbakingbassplayer's picture
breadbakingbass...

Yup!  It's all about crumbs and recycling for me...  I have too many dried breads...  So there will be more breadcrumb breads in the very near future...


I have not thought about topping the bread with breadcrumbs...  I think you need to be careful so they don't burn...

kolobezka's picture
kolobezka

That´s an interesting idea how to use breadcrumbs :-) And the bread looks very tasty!  Is the recipe secret?

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  The recipe is not secret.  I've just been too lazy to put it up...  Soon I will...  ;oP

kolobezka's picture
kolobezka

I will wait. As well as for your 100% hydrated müsli bread. By the way, could you please have a look at my attempt of 100% hydration bread in Vincent Talleu´s node http://www.thefreshloaf.com/node/15959/100-hydrated-bread#comment-103135


zdenka

breadbakingbassplayer's picture
breadbakingbass...

Oh Jeez, I still haven't put this recipe up..  I forgot...  I'll try again tonight...

kolobezka's picture
kolobezka

I do check for the recipe every day as my bocal with breadcrumbs has got full...

breadbakingbassplayer's picture
breadbakingbass...

The recipe is up now...  Let me know if it works.  Thanks.

ruth hurst's picture
ruth hurst

Seeing such pretty loaves is a perfect way to start the day - I'm certainly going to try this recipe.


Thanks so much for sharing!


Ruth

kolobezka's picture
kolobezka

The bread looks pretty, smells fine, has an open crumb and is very soft. I replaces 200g with whole wheat flour


BreadCrum Bread - whole


breadbakingbassplayer's picture
breadbakingbass...

Nice job!  Great open crumb.  I'm glad that this formula worked for you...


Tim