The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread in various forms

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Kiseger's picture
Kiseger

Bread in various forms

"I say, my friends," pursues Mr. Chadband, utterly rejecting and obliterating Mr. Snagsby's suggestion, "why can we not fly? Is it because we are calculated to walk? It is. Could we walk, my friends, without strength? We could not. What should we do without strength, my friends? Our legs would refuse to bear us, our knees would double up, our ankles would turn over, and we should come to the ground. Then from whence, my friends, in a human point of view, do we derive the strength that is necessary to our limbs? Is it," says Chadband, glancing over the table, "from bread in various forms, from butter which is churned from the milk which is yielded unto us by the cow, from the eggs which are laid by the fowl, from ham, from tongue, from sausage, and from such like? It is. Then let us partake of the good things which are set before us!"

Bleak House, Charles Dickens

And so it came to pass that I wandered off to the depths of Burgundy for a week of parents and T65.  The Husband had accompanied me for a few days but wisely fled the joys of family (as well as the glorious countryside fields of corn, sunflowers and golden haystacks) to return to the Big Smoke.  Dutifully, I had left behind a freshly baked loaf lest he otherwise perish from malnutrition (in a city where Pain Poilane and Austrian Speck are to be had within about 10minutes walking distance….).   Toasted pumpkin and sunflower seeds truly sprang forth - a rich warm nutty flavour.  This one appears to be The Husband's favourite bread so far, disappearing well before my return and local reports have it that this was good with everything.  I was unable to establish the extent of the meaning of "everything" in this context, as I suspect he didn't want to go into the details of just how much "everything" he gobbled down while I was away.  Good for him, is what I say!!  

Sunflower and Pumpkin Seed Bread

Essentially based on the "Sunflower-Flaxseed" recipe in Tartine 3, but with a few changes.  I toasted the sunflower and pumpkin seeds and then set to them with a rolling pin to crack them into slightly smaller pieces, as I decided not to do a soaker but throw them in as they were.  Total amount used was 10% sunflower and 10% pumpkin.  I also toasted the wheat germ, I think it does add something to the flavour; and reduced the salt to 2%.  Total BF of about 3.5hrs and cold retard overnight in the fridge.  This had a great spring and good crumb, the crust was still incredibly crunchy on the morning after baking when I stole a slice to eat on the train to France.

Having maintained my sanity through a combination of surfing TFL and conference calls for work, the first thing I did on my return was to have a conversation with my starter which required some awakening and refreshing.  Promptly upon considering what bread to make, it began to pour cats and dogs - which was most fortunate as there was no need to make excuses for shunning a walk in the park.  This gave way to The Husband's kitchen lectures, this time on the winter campaign of 1942-3 on the Russian Front.  So while the battle of Stalingrad raged, I mixed, stretched and folded, pre-shaped and shaped and watched a new bread evolve.  All in, this bread is excellent albeit slightly bungled on one side (which particular aspect has been promptly eaten by said Husband). 

Spelt, Kamut and Hazelnut Bread

Bread flour - 150g                   30%

Whole wheat flour - 150g        30%

Kamut - 75g                             15%

Spelt - 125g                             25%

Water - 375g                            75%

Salt - 10g                                   2%

Hazelnuts - 100g                      20%

Levain - 120g                          24%

(nb. levain is 60/30/10 BF, WW and Rye at 80% hydration)

1. Autolyse all flours and 325g water - 6hrs.

2. Toast the hazelnuts - I cracked the whole nuts and then toasted them on a skillet on a gas hob and let them cool before adding them in.  I like them very toasted but not burnt.

3. Mix in Levain and salt and 50g remaining water.

4. S&F every 30mins for first 2.5hrs, or as needed.  Mine took 5 S&F.  Mix in the hazelnuts on the second S&F.

5. Total bulk ferment was about 3.5hrs.

6. Pre-shape and bench rest 20mins.

7. Shape and proof.  In this case, I didn't proof overnight as I wanted to get some bread for dinner so I set it in the oven which was about 26.5C with light on.   Total proof time was about 4 hours.  Turn out of banneton into DO, try not to make a botched job of it….fail miserably, so score it with scissors anyway and pour yourself a glass of wine.

8. Bake in DO with lid on, 250C for 20mins and then lid off for another 15 at 230C.

As mentioned above, I sorely misjudged my dexterity and in my wild enthusiasm, I slightly bungled this one: some of the dough got slightly caught on the lip of the DO on its migration from the banneton.  Ah well, slightly misshapen but really rather yummy this one.  It tastes warm - that's the simplest description I can provide.  Warm from the spelt and slight sweetness from the kamut, all rounded off with the warmth of toasted nuts.  I know the various hazelnut recipes suggest you "crack" the nuts, but frankly I have not discovered a delicate way to do this without generating a nice amount of nut "dust" - to my mind, this was a good thing as that got toasted as well and dispersed throughout the dough.  The flip side of this, however, is that the crumb is not as open as I would have liked.  Also, next time I will definitely let this rise overnight in the fridge and possibly would have let it BF for slightly longer, so I expect that my rush to keep the household happy resulted in a less open loaf - although the photo is from the cut on the bungled side, once we cut further into the loaf the wholes got bigger.  Surprisingly tangy the next day, given the "relatively" short proof.

Good with stinky runny St Marcellin, Wyfe of Bath cheese, fresh hummus, honey roasted ham, roast chicken and superlative with old fashioned butter and lavender honey.  Glass of Gevrey Chambertin was just the thing to go with this and cheese.

I don't have a sunset à la DAB, but this was the little corner of calm I enjoyed while away.  No photos of my T65 adventures, probably just as well.

The object of her attentions withdrawing for the purpose, Miss Smallweed takes that opportunity of jumbling the remainder of the bread and butter together and launching two or three dirty tea-cups into the ebb-tide of the basin of tea as a hint that she considers the eating and drinking terminated.

 

Bleak House, Charles Dickens

Comments

Salilah's picture
Salilah

I did enjoy this - thank you!

will also try the recipes - thanks for those also...

Kiseger's picture
Kiseger

do try and post your results, the hazelnuts bread is really worth it!  Glad you had a giggle, laughter and good food and wine are key!

dabrownman's picture
dabrownman

The bread looks great and the hazelnut, high whole grain bread is right up Lucy's alley  - not that you would want to meet her in one on a dark night.  The trip to France with family sounds lovely too,  Well done and

Happy baking.

Kiseger's picture
Kiseger

I'm sure I'd be able to face Lucy in a dark alley if I came armed with a whole wheat, rye, multi-grain, mega-sprout chacon ultra loaf!!  Thanks DAB, hope your daughter is having fun at home, lucky lady!

zitronenmadchen's picture
zitronenmadchen

I knew that was going to be a Dickens quote before I got the end. Only he comes up with names like Snagsby, and Chuzzlewit. 

Kiseger's picture
Kiseger

Pecksniff, M'Choakumchild, Grimwig and Fezziwig!  Amongst others, I think Dickens must have had such fun coming up with names.  Thanks!

Mini Oven's picture
Mini Oven

this post of late.  I too with soiled coffee cups waiting attention, chuckle, anticipating the now lightning of my chore.  A lovely loaf indeed.  

Mini

Kiseger's picture
Kiseger

Praise from you is a reward in itself!  In an effort to stay healthy, I made schmaltz and it's really good with the hazelnut bread!  Looking forward to your next post!

isand66's picture
isand66

Beautiful looking bake and always entertaining post.

Have you read any of Jasper Fforde's, "Thursday Next" books?  I think you would enjoy them.

Kiseger's picture
Kiseger

For the kind words and the recommendation - haven't read him but have just ordered one and will read up!  Always love discovering new authors, ta!

CAphyl's picture
CAphyl

Kiseger:  Love the commentary and loaves.  I have to put these on the list.  Pumpkin seeds make me think of fall, and I have been pondering making a bread with hazelnuts. My problem is I will be moving to my UK base, and I don't have all the ingredients.  Where do you get the spelt and kamut?  I tend to buy ingredients in the UK from those shops within walking distance, Marks & Sparks, Tesco and Sainsbury Local.  I am able to get some good baking tools at a store near us called Lakeland. My sister-in-law will take us to the big Asda for a large grocery haul, and I can find quite a few things there.  I saw that the weather was quite warm right now, so the packing is complicated!  Thanks for sharing the breads.  Would like to try them soon.  Best,  Phyllis