The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Joe Ortiz Pain de Champagne with Rye and WW Sprouts

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dabrownman's picture
dabrownman

Joe Ortiz Pain de Champagne with Rye and WW Sprouts

For this bread you make your own starter using some WW flour, ground cumin, a tsp of milk and some water that is built up over 3-4 days.  sweetbird did a similar boule that shows how to make it here:

 http://www.thefreshloaf.com/node/27528/joe-ortiz-pain-de-campagne-wonderful

 After building the levain we only used 140 g for this loaf and stored the rest in the fridge after reducing the hydration.  We were making some diastatic and nondiastatic malt from sprouted WW and rye grain so we used some of the sprouts in this loaf too.

 We added the flour to the levain with the water and salt and mixed in the KA on speed 2 for 6 minutes. It was then rested in the bowl for 15 minutes.  (5) S & F’s were done every 15 minutes with the sprouts being incorporated during the last 2.

 After the stretch and folds were completed the dough was developed and rested for 1 ½ hours before shaping into a boule and placed in a rice floured basket.  The basket was placed in a plastic trash bag and allowed to proof until it had risen 80%.  At that point it was retarded in the fridge for 4 hours. 

 When removed from the fridge the boule was un-molded on some parchment on the top of the mini ovens broiler pan cover.  The mini oven was fired up to 500 F as Sylvia’s Steam was prepared in the microwave.

 When the oven was hot, the steam and now slashed boule went in the oven for 15 minutes of steam as the oven was turned down to 450 F after 4 minutes.  At the 15 minute mark the steam was remove the boule rotated 180 degrees and the oven was turned down to 425 F convection this time.  The bread was rotated every 5 minutes for 20 minutes until done – 35 minutes total.  The last 10 minutes the boule was turned upside down.  The oven was turned off and the door left ajar with the bread inside to crisp the skin for another 12 minutes.

 It baked up very well, nice and brown with a crispy crust.  The crumb was nice and open, moist and soft.  It is so cool to make a starter from scratch and bread in 4 days from start to finish.  Won't kow how it tastes until we get back home from our family trip.

Joe Ortiz sandwich is in the foreground.  Delicious bread with a slight tang from a 3-4 day old starter.  Amazing!

The formula follows

Joe Ortiz Pain de Champaign with Sprouts     
      
StarterBuild 1Build 2 Build 3Total%
WW75007518.75%
Water 65006516.25%
Total Starter1400014035.00%
      
Starter     
Hydration86.67%    
Levain % of Total16.81%    
      
Dough Flour %   
Bread flour20050.00%   
AP20050.00%   
Dough Flour400100.00%   
      
Salt82.00%   
Water26566.25%   
Dough Hydration66.25%    
      
Total Flour475    
Water330    
T. Dough Hydration69.47%    
Whole Grain %18.75%    
      
Hydration w/ Adds69.47%    
Total Weight833    
      
Multigrain Sprouts %   
WW102.50%   
Rye102.50%   
Total Sprouts205.00%   

 

 

Comments

isand66's picture
isand66

That is a very intriguing recipe and your final bread looks great.

I love the shape of the boule and the crumb looks perfect.

Nice job as always.

How would you describe the actual taste of this bread compared to others and what taste did the starter impart?

dabrownman's picture
dabrownman

to taste it before heading out to the  airport.  I have no idea what the cumin does for the starter or what it is supposed to do but after you build the levain over a couple of days the cumin smell dies away and the sweet alcohol smell begins to take over on day 2 and by day 3 a hint sour fragrance starts to come through.  I was really shocked that it could rise this bread so well after so few days.  I froze it all after the wedge crumb shots and can't wait to taste it when we get home on Wednesday.  Will let you know then.

This was a fun little projert and you would like it.  Another way to make a starter adn bread is always a treat.

Thanks for kind thoughts as as usual.

isand66's picture
isand66

Have fun on your trip and I look forward to reading about your bread upon your return.

Regards,
Ian

lumos's picture
lumos

What a noble idea mixing in spouted wheat! The crumb looks FANTASTIC, too.  Thanks for sharing.

dabrownman's picture
dabrownman

for your comments.  For some reason the rye sprouted much more than WW.   We really like hearty bread varieties and usually put some combination of scalds, sprouts and seeds in our breads.  If you make your own malts there are sprouts hanging around.  The crumb airyness was shocking for a starter that was  only 3 days old - quite unexpected.

Thanks again lumos.

Thaichef's picture
Thaichef

Hello dabrownmean:

My gosh your bread looks "super awesome"(if there is such a word). I wasn't going to comment on anything because I am in a hurry but I must with your bread. You are becoming another "dmsnyder" who can not do anything "imperfect". Bravo! Great job well done!

mantana

dabrownman's picture
dabrownman

You are always too kind with your gracious comments and I am flattered.   I am happy to admit that most of the limited stuff I know about SD breads, I learned from David Snyder on TFL site.  But Andy, Phil, Varda Lumos, Franko, Sylvia, sweetbread, sweetbird, Ian, Khalid and way too many others to list have also been huge influences on my quest to try to become the best baker I can be.   We bake David's amazing well crafted, tested and baked breads quite often or modify them but I am not in his league when it comes to bread baking.  But,in a few years I hope to be able to do some of his and their breads half as well as he and they do them in their sleep.  I hope to get better with practice.

Thank you so much for you comments.

sweetbird's picture
sweetbird

Hey dabrownman, I'm glad you tried the Joe Ortiz formula; it's one of my favorites. Isn't it fun to build your own starter and see the results? Your bread looks great and I look forward to hearing about the flavor and texture.

I am in gluten-free mode (for 2 - 3 months now!), so I haven't been very active on this site. I've kind of been "scared straight" after reading the recent mind-blowing book "Wheat Belly" by William Davis, MD. An "inconvenient truth" if there ever was one, about what wheat does to our bodies, especially the modern, genetically altered wheat. It kind of forces you to re-examine the whole concept, whether you want to or not. Anyway, that's why I've gone silent for a while.

Nice job on the Joe Ortiz bread!

All the best,
Janie 

dabrownman's picture
dabrownman

you sweetbird!  Good luch with your GFree Quest. Will look into 'Wheat Belly'.  Beer Belly didnlt make give up beer but i sure did cut down!

This bread was so much fun.  After seeing your post and then seeing him on Julia Child right after - I took it as an omen to try to make it.  The bread has a slight tang but the texture is very good and moist.   The crust is very nice too.  I makes for some nice sandwiches.  From start to finish in 4 days with this kind of result sort of puts the kibosh on needing 10 days before making bread with a new starter doesn't it?

I lowered the hydration on the remainder of the starter and it came through vacation in flying colors.  Guess I have a new Desem WW starter now and can't wait to give it a try on something :-)

Thanks for your comments and inspiration.   Miss your posts :-(