The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Struan ~ Different Recipes ?

slidething's picture

Struan ~ Different Recipes ?

Hi to All ~

This might be geared more to Floydm & Dolf - But all are wecome to reply.

I have one of PR's books( Bro. Junipers Bread Book ) and found a recipe here on this site that is different ( for Struan Bread ) plus notations that it is in all of his books.

The recipe I found here has a soaker - but in the book it says nothing about soaking - am going to try this next time -- My question is - is there One main recipe that prevails over the rest - I saw Dolfs pic's - and that is my goal - I have done them in the past But its been years - so basically starting over with this recipe . made it twice now in the last couple of days the second one better - more volume and not as dense.



dolfs's picture

The first PR Struan recipe was in Brother Juniper's (and "Bread Upon the Waters") and uses a direct dough method. That means "dump together, mix, knead, ferment, shape, proof, bake" all in one day.

In his "Bread Baker's Apprentice" book, he gives what he calls an improved version using a soaker. He calls it multigrain bread extraordinaire there. The "soaker" approach allows him to use different grains that are not possible with the first method. The soaker has to "sit a day" so the overall process is now longer than one day.

Then, in his most recent book "Whole Grain Breads", he adds yet another technique using a biga. The latter creates a preferment out of a most all of the flour ingredient in the final dough and, yet again, improves taste (reducing mixing/kneading time), but still makes for a two day process.

The last method is what I used to produce "my" Struan with brown rice and rolled oats that you saw. 

A common thread through all versions is the variation in grains that is possible. Also, not all recipes make the same amount of dough. 


My Bread Aventures 

Floydm's picture

The Br. Juniper's Bread Book reflects the way Peter used to make it at Brother Juniper's Bakery back around 1990. Over the years he has continued to modify recipe, adding steps such as a soaker. So the latter recipes are just more mature versions of the original you found in Br. J's book.

slidething's picture

 Thank You ~

  All A BIG Help ~ Now have a goal to strive for.

  Set up a " Soaker " Last night before leaveing work. So....... one of my pre-opening goals is to get this to the proofing shelf( an old doorway that was closed off - installed three shelfs in it as it set beside the range/ oven )   before things heat up to much ... kinda cool here this morning so that will help .. got to love a kitchen that is all block brick .. I work in an old building that was restored in the "60`s" and the kitchen was an add - on. Cement slab flour and cinder block walls - no inslation. During the winter it takes for ever to warm up - but it stays alittle cooler thru out the summer.  

Got to get a camrea ... got to get a camrea ..


SDbaker's picture

I love the BBA version of Struan.  We'd love to hear how the various recipes differ as you try them.  One of the benefits of the soaker method, aside from hydrating larger grain particles, is that various enzymes get to work on the proteins and starches adding to the flavor profile.

(Not sure I will add the ubiquitous poppy seeds next time - someone on here once made a comment about baking at Brother Juniper's and still has nightmares about those pesky seeds..they get everywhere!  Perhaps I will add them to the soaker)

 SD Baker

Floydm's picture

Oh the poppy seeds... in the hair, under the fingernails, in your pockets... Everywhere!

Mini Oven's picture
Mini Oven

Does anyone here run their poppy seeds through a mill, like a coffee mill before using?
Mini O