My latest baking adventure -- yummy ending!
This weekend's bake was a total experiment, taking inspiration from Floyd's My Daily Bread recipe. I wanted something with a more open crumb. My pan loafs of late in the transitional style of PR's WGB have been delicious, but a little dense, so I may handling the douhg too heavily before placing in the pan. I was craving something with a lighter crumb. I have been heavily influenced in both my cooking and baking by Julia Child. Her classic French loaf consists of a pound of unbleached flour, 1 Tbs of whole wheat and 1 Tbs of Rye flour for the blend. Thus inspired, I thought I would try a 'kitchen sink' and see how it tastes. I used 2 Tbs WW, 2 Tbs light rye and 2 Tbs durham semolina. The original plan, was to add bread flour to 600 grams for a pan loaf, but I stopped at 500 grams and decided to do 2 hearth loaves. This was definitely a skibum moment. as I had already measured the wet ingredients to 480 grams -doh! I haven't done a lot of work with really wet doughs and decided to soldier on.
I used a short mix followed by a 20 minute autolyse, added the yeast and then beat the crap out of it with a modified wooden spoon. I carved the spoon end into a shape rouchly resembling a hook. It is excellent for mixing sough. So 2ix for 2, rest for 5, mix for 2 and then pour onto a large oiled bowl to rest for 10. The dough development then proceeds or per P. Reinharts ABED -- 4 stretch and folds at 10 minute intervals. I did the S&F's in the bowl, using a oiled spatula head to get under the dough. Pretty messy first fold, but you could feel the gluten begin to develop with each fold. After the 4th fold I did a 75 minute bulk rise followed by a S&F. The dough had developed a lot of strength and this stretch lifted both dough and bowl off of the counter and stretched to 24 inches which was most impressive to do and witness!
At this point I decided to proceed as with Jason's Cocodrillo Ciabatta as the hydration was about the same, so 2 1/2 hour proof, gentle divide . . . Here I had my second skibum moment, in that I moved the 2 loaves onto parchment paper, forgetting to oil and flour the parchment. One loaf proofed for 45 minutes for the day's bake and the other into the fridge for the night. I prepared for hearth baking and after proofing, was able to turn the loaf onto a properly prepared parchment on the peel. I needed to use the dough scraper to remove the un floured parchment, which left funky looking wrinkles on the finished loaf. Despite the snafu's, this turned out to be delicious bread with a great open crumb. I will say that my shaping needs work, but hey the flavour is there!
Formula
27 g WW
17 g light rye
15 g durham semolina
BF to 500 g
16 g salt
190 g milk, not quite a cup, so I added
40 g yogurt, lemon was all I had
1 Tbs olive oil
2 Tbs honey
Water to 481 grams
21/2 tsp instant yeast
It is great fun to experiment and get great results. BAKE ON fresh loafers!
Best regards, Brian
was the end result. Very nice baking. I think the other flours, even the small amounts, must have made a huge difference in the taste of your bread. Love the loaf color too. That crust is really nice and the open crumb is a fine contrast. I don't oil or flour my parchment either :-)
Nice baking and bake on.
Nice bake. Your crumb looks nice and open just the way it should.
Thanks for sharing.
Ian
This site is an endless source of knowledge, new ideas and encouragement! I tried Jason Molina's Cocodrillo Ciatatta, semolina version yesterday and the resulting loaves spread out more than I would have liked, rather than sprang up like the last loaf:
I suspect insufficient gluten development. My previous loaf contained dairy at the same hydration and came together quite easily, this one was work and it still spread. Good flavour and crumb and after reviewing the Jason's thread, looks quite similar to a lot of the photos posted . . .
I want to nail Jason's Cocodrillo recipe and am doing a few things. First, I cut the recipe in half so I bake a loaf daily and added half whole buttermilk to the liquids. Second, I reduced the hydration to 85% from the 95% in the recipe, to get some more practice working high hydration doughs. I am making this version now and have good gluten development after the 2nd fold. Tomorrow I will raise the hydration to 90% and next day to 95%. I have also noticed in other ciabatta recipes (BBA), that a light letter fold is done prior to the final proof and will try that with this bake.
Bake on Fresh Loafers!