Thank you, Syd!

Submitted by teketeke on May 27, 2011 - 8:42pm

I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.

Syd's comment here : http://www.thefreshloaf.com/node/23590/pane-con-semola-rimacinata-di-grano-duro#comment-170093

I made Susan's Norwish Sourdough with raisin yeast water. I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..

Susan's Norwish Sourdough here: http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ This is my favorite, too. Thank you, Susan!

Here is how I made:

Ingredients:

Levain

113 g KA AP
68 g Raisin yeast water with alcoholic raisins

Final dough:

450 g KA bread flour
58 g rye flour
331 g water DDT 74F
10g Salt

Method:

Make the levain mix and leave it at room temperature 70-72F for overnight.
Mix with final dough except the salt.
Autolyze 30 minutes.
Add the salt and knead until pass a window pane.
Bulk fermentation 4 hours ( 1 time S&F after 45 minutes) at 73-74F. * When I saw the dough in 45 minutes, the dough rose doubled already ( I would do S&F even the dough didn't rise much ), I did punch down and make a ball shape like doing S&F in the bowl gently because my family doesn't like to taste strong gluten developed in the crumb.
Preshape
Bench time 20 minutes
Shape
Proof 1 hour at 76F
Retard 4 hours at 42.8F.
Proof again at 76F for 40 minutes.
Bake 465F 12 minutes with steam, decreased the temperature to 420F, continue to bake 30 more minutes.

I tasted good sourness from the rye flour. The crumb is softer. I wonder if I retarded it overnight?

I finally got the crumb that I was hoping for. Thank you so much, Syd!

Happy baking,

Akiko

Filed under:

Shaping a boule

Submitted by MadAboutB8 on May 27, 2011 - 8:57pm.

I call that super precision!

The boule looks so round, so precise. Your attention to details is second to none.

Those crumbs look great too.

Sue

http://youcandoitathome.blogspot.com

Submitted by teketeke on May 27, 2011 - 9:08pm.

Thank you so much for your

Thank you so much for your kind word, Sue!

The video really helped me. :P

Happy baking,

Akiko

Submitted by jyslouey on May 27, 2011 - 9:15pm.

As always, your breads provides a good benchmark for me and many other novice bakers on TFL to follow. The ingredients are simple and instructions straightforward enough to follow. Another recipe that's going into my recipe holder! Thanks for sharing this on TFL.

- Judy

Submitted by teketeke on May 28, 2011 - 3:21am.

Your welcome, Judy

Thank you for your compliment, Judy. I am glad that my recipes are easy to follow, that is what I wish for.

Best wishes,

Akiko

Submitted by holds99 on May 27, 2011 - 10:38pm.

Beautiful Loaf Akiko

Color, crust, crumb and scoring are spot on. Lovely!

Howard

Submitted by teketeke on May 28, 2011 - 3:21am.

Thank you very much, Howard

Thank you very much, Howard :)

Best wishes,

Akiko

Submitted by Mebake on May 28, 2011 - 12:19am.

Beautiful

Lovely shaping, Akiko! Only, you ought not have mixed it to pass a window pane test, as at that stage , the creamy flavorful pigment will be oxidized, and so will the flavor with it. That is why Hamelman advocvates the use of S&F to develop the dough while maintaining the flavors within the flour.

However, your boule looks lovely akiko.

Submitted by teketeke on May 28, 2011 - 3:35am.

I appreciate your notice, Khalid!

Thank you for your kind word and generous point. I just thought that raisins are high in antioxidants so that was okay simply. I will try not to knead too much when I do S&F next time. Thank you, Khalid. I also gently did S&F. I will update the detail.

Best wishes,

Akiko

Submitted by breadsong on May 28, 2011 - 12:21am.

As Howard says!

Hello Akiko, That sure is a beautiful boule - one of the nicest I've ever seen!
Well done :^)
from breadsong

Submitted by teketeke on May 28, 2011 - 3:36am.

Thank you for your

Thank you for your thoughtful words, breadsong!

I am happy to hear that words from you who is a great baker! :)

Happy baking,

Akiko

Submitted by AnnaInMD on May 28, 2011 - 5:07am.

A gold bread star for

you ! Beautiful :)

Submitted by teketeke on May 28, 2011 - 8:21pm.

Thank you for your big

Thank you for your big compliment, AnnaInMD :)

Happy baking,

Akiko

Submitted by Syd on May 28, 2011 - 7:57am.

Wow! Akiko, you are a fast

Wow! Akiko, you are a fast learner! That is one lovely boule. You got the shaping and dough tension just right. I love the way the fermentation bubbles all swirl upward to the top. Shows a healthy leaven and a firm but gentle hand when shaping. 10/10 :)

All the best,

Syd

Submitted by teketeke on May 28, 2011 - 8:28pm.

I don't know how to thank

I don't know how to thank you enough, Syd! I don't think that I can get the crumb again honestly :) But I will keep reminding the video that you told me when I shape a boule. Thank you for your diagnosis, Syd. I didn't know about that. I will take a look my crust carefully from now on and study well like you. :)

Best wishes,

Akiko

Submitted by RonRay on May 28, 2011 - 9:20am.

Absolutely great, Akiko

Akiko, you certainly got what you were striving for - beautiful !

Ron

Submitted by teketeke on May 28, 2011 - 8:31pm.

Thank you, Ron!! :P I will

Thank you, Ron!! :P

I will keep practicing to get the crumb again. :)

Happy bubbles :P

Akiko

Submitted by Janetcook on May 28, 2011 - 11:24am.

Akiko, You continue to amaze

Akiko,

You continue to amaze me with how quickly you are learning how to use your RYW and the results are always amazing!

This new loaf is no exception - what a lovely crumb it has.

You are a very gifted baker and I am so grateful that you keep posting all of your recipes here. I keep copying them and adding them to my 'to bake' list but I can't keep up :-0.

I love that you post pictures and list all that you so meticulously. Makes it so easy for me to follow in your footsteps but my loaves do not turn out like yours do!

Thanks for sharing all of your work so generously here for us all!

Janet

Submitted by teketeke on May 28, 2011 - 8:40pm.

Thank you for your very

Thank you for your very thoughtful words, Janet :)

I also appreciate for your feedback, too. It is very good to know what I am missing for my posts.

Thank you again, Janet!

Akiko

Submitted by kim on May 28, 2011 - 5:43pm.

Akiko, Frist of all thank you

Akiko,

Frist of all thank you for the detailed recipe and I’m writing them down on my notebook right now for further bake. Secondly your boule looks very nice and the crumb is amazing. You are fast leaner and gifted baker too.

Kimmy

Submitted by teketeke on May 28, 2011 - 8:41pm.