The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange Cranberry Sourdough (Gifts from the Kitchen)

breadsong's picture
breadsong

Orange Cranberry Sourdough (Gifts from the Kitchen)

Hello, I made a big batch of Sourdough with Liquid Levain from Advanced Bread and Pastry, adding about 23% dried cranberries and homemade candied organic orange peel. I had tried to make a similar bread earlier this month, and wanted to try again, to give as gifts - thought friends and family might like this bread for making turkey sandwiches next Sunday! Will be freezing these in the meantime.
Here are the pictures, first, the dough (about 4750 g after the fruits were added), and then the bake,
2 x 1000g, 5 x 350g, and 4 x 250g):


(Took Larry's advice, and cut into one...wow this is good stuff!)


With thanks to dmsnyder for posting notes from his recent class at SFBI - based on that instruction, I held back the levain until after autolyse, as I wanted the dough to do as much of the work as possible developing gluten. I mixed by hand, folding the dough in the bowl for a bit then moved it to the counter to finish mixing. It was a good workout.

Happy holidays everyone! from breadsong

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

A good workout indeed!  That is 4.5 kilos of dough, so you got your cardio for the day for sure, and great looking loaves too.  I like your spiral score.  It really makes the loaf look like it is very tall, but it is hard to tell for sure from the overhead shot.  Did they really give you as much vertical in the oven spring as it appears?


I know you are giving these as gifts, but if you happen to decide to cut one I would love to see a crumb shot. 


Well done!
OldWoodenSpoon

wally's picture
wally

I'm with OldWoodenSpoon (having recently hand mixed 6 batches of 9lb dough - it's a workout.  You should treat yourself to one of those loaves.


Larry

Daisy_A's picture
Daisy_A

Hi breadsong and Larry,


Great going on the handmixing!


breadsong - your dough was obviously well mixed to produce such well shaped and well risen breads :-)


Larry - 54 lbs/24 kilos - wow, that's more in total than some commercial Hobarts!


I just mixed 2.3 kilos by hand. I was moving it between my hands in the air and it was iike a medicine ball! Think that or less is my limit for that method, which is great for forming a tight gluten sheath. It's also about capacity for my oven for one bake.


Do you have any tips for bench mixing or any other way of hand mixing larger batches of bread dough? I seem to remember some bakers hand mix large batches of bread dough on the tabletop as previous generations of bakers would have done?


I looked into domestic mixers but realised most had a lower capacity than what I could already hand mix - plus more cleaning up time!  Think it might be worth it if I did cakes every week but I mostly do hearth breads with long fermentation so I don't really need to mix intensively that often.


Best wishes, Daisy_A


 

wally's picture
wally

I mixed 9# of dough at a time, but did it 6 times.  I would not attempt to hand mix 54# of dough in a home kitchen or for that matter on a bench.


Larry

Daisy_A's picture
Daisy_A

Hi Larry,


No you were clear! That's why I'm saying 'in total'. Even mixers do what they can per load but cumulatively I make your 6 loads more than one run in a 20 quart Hobart. I understood it and I still think it's quite some feat!


Thing is, I didn't realise that domestic mixers carried such low loads, relative to hand mixing - that some of them can only mix 1.3 kg of dough at a time. I thought they might enable me to do much more than by hand, but not so...


While we are in conversation do you have any good way to approach the 9 lb loads, given that you got such great rise and aeration in the final loaves?


Best wishes, Daisy_A

wally's picture
wally

I use a very large ceramic bowl that can easily hold 9 lbs of dough.  I mix my dry ingredients together in it, and then add the liquids after creating a well in the center.  Then I usually let it stand for 5 minutes or so.  At that point I mix using my right hand as the mixer and my left to turn the bowl in a counterclockwise motion.  It takes only 3 - 4 minutes before you have sufficiently combined the ingredients that you can profitably turn the sticky mass out on the countertop.


Because my particular dough is fairly stiff, a slap-and-fold method of continuing to mix won't work.  So I just knead it for around 7 minutes, until the stickiness has been replaced by a satiny feeling.  You can always correct hydration during this process, but my experience is that too many people too quickly decide that the sticky dough needs more flour and thus make a huge mistake.  When mixing by hand flour takes some time - I'd say 5 minutes or so - to fully incorporate the liquids.  So you want to wait until you've mixed/kneaded the dough for some time before determining whether it requires more flour or liquid.


It works out well - I've been making batches of this size for many years, and once the dough has been mixed and kneaded, this particular recipe requires little in the way of additional work: no stretch and folds are required.


Good luck!


Larry


 

breadsong's picture
breadsong

Hello Daisy_A, It's only been a little over a week since I made this bread and already I'm forgetting details...but here's what I recall: I mixed in a great big bowl I picked up at a restaurant supply store...measures 18" across and 7" high. 
I mixed flour, yeast, diastatic malt and water using a dough whisk until all was moistened, covered and let autolyse 30 minutes, then added salt and levain, and mixed in by folding with a dough scraper and using my hands.
I folded the dough in the bowl for a few minutes using a dough scraper and then turned the dough out on the counter. This may not be the proper way to mix, but with my right hand I grabbed some dough from the side and pulled (not too hard, so not tearing the dough) some up and over to center, to mimic the stretching motion of folding in the bowl, and kept working my way around. I did that for awhile and kneaded some also.
I kept testing the gluten window and when it looked ready I added the fruit and kneaded in, and kept kneading until all fruits were 'encased' in the dough.
Regards, breadsong

Daisy_A's picture
Daisy_A

Hi breadsong, Hi Larry,


Many thanks for the advice. A big bowl is in order then and after that the table! I've got a great table, thankfully - a proper beech wood, old-fashioned kitchen table that we got from a 'thrift store'. The antique dealers didn't spot it because it was covered with sticky-back plastic :-). We had the top restored and it is great for bread making.


Am realising I am having to go up a few sizes with containers, however. I have a lovely big ceramic bowl. I calculated its capacity when making the batch panettone but when the first dough expanded by 3-4 time there was no room to mix in new ingredients!


We used to have a great kitchen supplies store but it closed, sadly. Ended up down the DIY. Nearly bought a bucket but thought it might not be food safe. Ended up with a big, square washing up bowl to proof the dough - my dh's idea as we hoped it would be food safe. It was a good shape for stretch and fold. Nearly bought a seaside spade to mix! I see the Italian artisan bakers proof the dough in large bins and it still expands over the top.


I'm sure bakers in times gone by must have kneaded on the tabletop. Must work beautifully judging by both your lovely breads! 


With best wishes, Daisy_A

breadsong's picture
breadsong

Hello, One of the loaves was more well-done than the others. I thought this might be the one to keep and taste. So glad we did! It's yummy. I wouldn't hesitate to make my own candied peel again.
Thanks OWS - I don't think I got as much spring as the last time I made this bread using a different formula, but it was close.
Thanks Larry - this bread is a treat for sure. I think I must make it now every Christmas!
- from breadsong

GSnyde's picture
GSnyde

That scoring pattern is sensational.  What a visual treat.  Looks like it eats good, too.


Glenn

breadsong's picture
breadsong

The scoring pattern is modelled after a nice loaf EdTheEngineer baked awhile back. The bread is very tasty with the orange peel and cranberry! I am very happy with how it turned out. Thanks so much, and Merry Christmas!
from breadsong

hanseata's picture
hanseata

And what a workout - and that before the holidays! Great scoring pattern, I'll keep that in mind.


I also saved the peep of several oranges to make candied peel for my poppyseed stollen today - it is so much better than the store bought one.


Happy holidays,


Karin

breadsong's picture
breadsong

Thanks so much! I agree with you about the peel. I like the homemade candied peel so much I bought another bag of organic oranges,  & last night made the Citrus Confit from Advanced Bread and Pastry (doesn't that sound fancy?  :^)  ).
This recipe blanches the peel 3 times then slowly simmers the peel in a sugar/water/corn syrup solution for 1.5 hours (actually calls for glucose but I subbed corn syrup). I took a tip from Rose Levy Beranbaum and after the first blanch plunged the peel into an ice water bath - Rose advises this is to set the color in the peel - seemed to work as the peel retained its bright color through further blanching and simmering.
Your poppyseed stollen sound delicious. I am going to start on something for Christmas morning breakfast tomorrow...I'm inspired by all of the beautiful breads everyone's been baking and posting about here!
Merry Christmas, from breadsong


 

SylviaH's picture
SylviaH

That is such a beautiful crumb, I can just taste it.  Lovely combo of fruits.  Gorgeous boules!


Sylvia

breadsong's picture
breadsong

Hi Sylvia, Thank you so much. This was a good one & I'll be making this bread again for sure. Happy holidays! from breadsong

hanseata's picture
hanseata

Thanks for your tip about the ice water, breadsong. I followed your advice, and the peel retained its color much better than last year.


Happy holidays,


Karin


breadsong's picture
breadsong

Hi Karin, I'm so glad Rose's tip worked for you and what a beautiful result! Thanks so much for posting the picture - your candied peel has such nice color and I bet it tasted wonderful too.  Thanks, from breadsong