The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thank you, Syd!

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teketeke's picture
teketeke

Thank you, Syd!

  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:

  1. Make the levain  mix and leave it at room temperature 70-72F for overnight.
  2. Mix with final dough except the salt.
  3. Autolyze 30 minutes.
  4. Add the salt  and knead until pass a window pane.
  5. 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.
  6. Preshape 
  7. Bench time  20 minutes
  8. Shape
  9. Proof  1 hour at 76F
  10. Retard  4 hours  at 42.8F.
  11. Proof again at 76F for 40 minutes.
  12. 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

Comments

MadAboutB8's picture
MadAboutB8

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

teketeke's picture
teketeke

 Thank you so much for your kind word, Sue!

The video really helped me. :P

Happy baking,

Akiko

jyslouey's picture
jyslouey

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

teketeke's picture
teketeke

 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

holds99's picture
holds99

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

Howard

teketeke's picture
teketeke

  Thank you very much, Howard :)

Best wishes,

Akiko

Mebake's picture
Mebake

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.

teketeke's picture
teketeke

  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

breadsong's picture
breadsong

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

teketeke's picture
teketeke

 Thank you for your thoughtful words, breadsong!

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

Happy baking,

Akiko

AnnaInMD's picture
AnnaInMD

you !  Beautiful :)

teketeke's picture
teketeke

  Thank you for your big compliment, AnnaInMD  :)

Happy baking,

Akiko

Syd's picture
Syd

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

teketeke's picture
teketeke

  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

RonRay's picture
RonRay

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

Ron

teketeke's picture
teketeke

 Thank you, Ron!! :P

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

Happy bubbles :P

Akiko

Janetcook's picture
Janetcook

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

teketeke's picture
teketeke

  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

 

 

kim's picture
kim

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

teketeke's picture
teketeke

  Kimmy,

I am so glad to hear that from you! :P  I am learning from you, too Kimmy! Thank you so much!

Akiko

belfiore's picture
belfiore

So beautiful to look at I can almost taste it!

Toni

teketeke's picture
teketeke

 Hi Toni,

Thank you for your kind word :)   I appreciate it!

Best wishes,

Akiko

Daisy_A's picture
Daisy_A

Hi Akiko,

That boule looks beautiful! Such a well developed crust and crumb and such great shaping. You must be very pleased!

With best wishes, Daisy_A

teketeke's picture
teketeke

 Hi Daisy,

Yes, I am very pleased with this result. :)  Thank you for your thoughtful words, Daisy!

With best wishes, too!

Akiko

alldogz's picture
alldogz

You say you withheld salt...when did you add it in? they look wonderful...i shouldn't read this forum when i am hungry!!!!

Becky

teketeke's picture
teketeke

 Hi Becky,

I am sorry that I forgot to write about the salt in the method.  I added the salt after the autolyze.

Thank you for your kind word, Bechy!  I am glad that you like it. :)

Happy baking,

Akiko