The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

dabrownman's picture
dabrownman

15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

 

Here we go with the second attempt to make baggies inspired by Ian but using Phil’s ingredients and method.  We also didn’t want to slash the dough like Pierre Nury doesn’t with his Rustic style.  But we did slash it, quite poorly, in the end.  If you don’t practice you won’t get any better right?

  

This bread rose nicely in the fridge and in the oven.  It baked up nice and brown and crunchy and went softer as the bread cooled on the rack.   The crumb was nice and open, and glossy.  I don’t think we will ever get Phil’s holes but we keep trying.  Not as many blisters this time since we were not baking in the mini oven where blisters are cheap and easy.

  

We like the taste of this bread very much, even though it is more ‘Guedo” than Brownmen usually like  better.   But, it tastes so good I just keep putting butter on it and wolfing it down.  A little variety isn’t all bad now and again.    

 

Method

We more closely followed Phil’s recipe and method using Desem SD starter only built over 6 hours – no yeast water this time.  We used white whole wheat flour and AP since we can’t get Lauche Wallaby unless we swim very far and we are totally out of spelt.  Still we kept the sifted whole wheat to 15% of the flour and we reduced the levain to 10% instead of using 20% like last time.  The hydration was kept at 75%.  We autolysed the flours and water, less 30 g, for nearly 6 hours.

 

We love doing slap and folds and enjoyed kneading the dough this way for 3 minutes.  We held back 30 g of water and diluted the salt in it before adding it into the dough before the 2nd set of French slap and folds also lasting 3 minutes.  The extra water and salt were worked into the dough by squeezing the dough through the fingers until the dough came back together.  We rested the dough for 4 hours on the counter.

The dough was still quite sticky but we resisted adding any flour.  We pre-shaped and final shaped 10 minutes later into a 16” long ‘Fat Bag’ shape as best we could manage. The shaped dough was put into a rice floured and cloth lined  ‘fat baguette’ basket to proof for another 1 1.2 hours before being retarded in the fridge in a plastic trash bag.

 

12 hours later we took it out of the fridge and noticed that it had risen nicely while resting at 38F.  The hour that the dough took to come to room temperature we used to fire up Old Betsy and get her up to 500 F with (2) of Sylvia’s steaming pans half full of water with kitchen towels rolled up in them.   We also put our 12” cast iron skillet in the bottom as well to throw some water in when we loaded the ‘Fat Bag’ which sounds pretty kinky.

 

We streamed bread for 10 minutes at 482 F (250C) and removed the steaming apparatus and baked at 392 F convection this time until the bread registered 205 F inside.  We rotated the loaves 90 degrees every 5 minutes to ensure even browning.  In 15 minutes (25 minutes total) the bread was done and we turned off the oven and left the door ajar with the bread on the stone for an additional 10 minutes to crisp the crust.

 

15% WWW Fat Bag with DesemSD Starter ala Ian and Phil

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

 

SD Starter

8

0

0

8

1.80%

 

AP

41

0

0

41

10.25%

 

Water

35

0

0

35

8.75%

 

Total Starter

84

0

0

84

21.00%

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

 

Hydration

86.67%

 

 

 

 

 

Levain % of Total

10.67%

 

 

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

 

AP

335

83.75%

 

 

 

 

White Whole Wheat

65

16.25%

 

 

 

 

Dough Flour

400

100.00%

 

 

 

 

 

 

 

 

 

 

 

Salt

8

2.00%

 

 

 

 

Water

295

73.75%

 

 

 

 

Dough Hydration

73.75%

 

 

 

 

 

 

 

 

 

 

 

 

Total Flour

445

 

 

 

 

 

Water

334

 

 

 

 

 

T. Dough Hydration

75.06%

 

 

 

 

 

Whole Grain %

15.51%

 

 

 

 

 

 

 

 

 

 

 

 

Total Weight

787

 

 

 

 

 

 

 

Comments

isand66's picture
isand66

Nice bake DA!  I wish I had the time to try Phil's adapted procedure myself as it looks like it turned out very well for you.  The crumb looks very well developed with nice big holes and your crust looks pretty good too.

I just ate another piece of my last batch of baguettes and I have another SD with French style flour instead of the Durum Yeast Water versions ready to bake in a couple of hours.  My sweet-potato wine  bread will be ready to go in another 2.5 hours or so.  Hopefully I will have as much success as you have in this bake.  I do like the method I'm using for these baguettes which are not that much different from your current bake.  The overnight sleep of the dough with starter made with ice water is an interesting technique.  I think I will try a version with a lower hydration and make a boule or a more traditional baguette and see what happens with the dough when it is more handle-able.

dabrownman's picture
dabrownman

to do it with less hydration.  Maybe  It wouldn't spread so much. look forward to your next baguette with French style flour.  It u turn out better than Duram. I was checking the KAF for hydration on baugettes and theirs is only 66.7 %/We could ise some ice water retards in thje summer here.  Back over 100 F again.

isand66's picture
isand66

On another note...I noticed you have an awful lot of slices in your photo.....I have to ask if you actually ate all of them by now!  I find once I slice it's hard not to eat it!

dabrownman's picture
dabrownman

a quarter of the loaf for pictures and try not to eat it all.   I had the last slice this moring for breakfast.  My wife had 4 for lunches this week so I had a few other slices here and there right after I sliced it :-)

Mebake's picture
Mebake

Well executed, DA! The crumb is open and lovely. I think that you've gone overboard with water, or KA bread flour would have been a better choice. Is this bread sour? I ask because it is leavened with a desem, which makes for sweeter notes rather than sour.

 

dabrownman's picture
dabrownman

use the Joe Ortiz WW Desem starter since the rest of the bread is WWW or AP.  It isn't as sour as my rye sour starter or even the Spelt Kamut one.   Still, the bread does have a light/medium sour taste but nothing overpowering.  It doesn't taste all that sweet either being a straight lean dough.

Instead of Fat Bag I thought about calling it a Ciabag as a cross between a 67% hydration baggie and an 85% ciabatta making it 75% as the average.  But Ian and Phil both used 75% hydration in their latest breads so we did too.  I stuck with the AP because that is what Phil used and both baggies and ciabatta use it instead of bread flour.  But you are right, it probably would have been better with bread flour at this hydration.

The high hydration did cause the once more batard shape to spread some as soon as it was slashed so we called it a Fat Bag - not quite a slipper.  I should have gone with my intuition, not slashed it and made a Rustic Pierre Nury instead :-)

You would like this bread Khalid and the French Slap and Folds are fun to do.   We are having some bruschetta tonight to test it out properly!

We will soon get back to our more healthy whole grain breads with soakers and sprouts.