The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Monday Gift Loaves

a_warming_trend's picture
a_warming_trend

Monday Gift Loaves

These are 76% hydration, 20% levain, 30% whole wheat, with a smidge of pate fermentee for that little added umph. 

No crumb shots, because they were gifts. 

Abe, thanks for inspiring me with your scoring pattern! The boule is exactly your pattern, with a few extra very shallow swirls

Here's to making it through Monday, TFL!

Comments

dabrownman's picture
dabrownman

Anyone would be thrilled to receive them.  Very nice scoring too.  Well done and happy baking 

Edo Bread's picture
Edo Bread

Would want to be your friend! Nice gifts - beautiful loaves.

greenbriel's picture
greenbriel

Beautiful, and I bet delicious.

 

AbeNW11's picture
AbeNW11 (not verified)

Thanks for the recipe. How long Bulk Fermention and Final Proofing? And how do you score like that?

Mini Oven's picture
Mini Oven

I would be happy to see these come my way!   How did you know it was my Anniversary?     :)

a_warming_trend's picture
a_warming_trend

Thanks for your kind words, Mini. I wish I could ship across the pond... :)

Abe, I did stretch/folds every 30 minutes, then let it rest for 2 hours; so, 4 hours total bulk. I then shaped and let them rest at room temperature for 2 hours before retarding for 9 hours; then, straight into the oven. I think I could actually have let them rest even longer at room temperature before retarding. I still find retarding during proof to be simultaneously the most alluring and the most difficult proposition. So much less forgiving than a retarding during bulk...but so wonderful when you judge the room temp/fridge balance just right!

AbeNW11's picture
AbeNW11 (not verified)

THIS WEEKEND’S BAKE

Inspired By

a_warming_trend

 

 

Bakers’ Percentage

 

Flour : 100% (70% bread flour, 30% whole wheat)

Hydration : 76% (including 100% hydration levain)

Salt : 2%

Levain : 20%

Pate Fermentee : a smidge

 

 

Final Recipe

 

Flour : 350g bread flour, 150g whole wheat

Water : 330g

Salt : 11g

Levain : 100g @ 100% hydration

Pate Fermentee : 20g

 

 

METHOD

 

  1. Autolyse 500g flour + 330g water for 30 minutes.

     

  2. Add 11g salt followed by 100g levain and Pate Fermentee. Combine.

     

  3. Knead for 10 – 15min till medium gluten formation.

     

  4. Bulk ferment for 4 hours incorporating stretch and folds for the first 2 hours at 30min intervals then let rest for remainder.

     

  5. Shape into boule and bench rest for 15 min.

     

  6. Shape again into banneton, leave out for 20min then refrigerate overnight.

     

  7. Bake in pre-heated oven straight from the fridge.

 

 

a_warming_trend's picture
a_warming_trend

I appreciate you taking the time to write up that formula, Abe! It definitely reflects what I did. The one thing I'll say is that I feel like I always have to experiment with that initial room-temperature portion of the proof. 

I also realized that I didn't respond to your question about the scoring. I followed your instructions for the two overlapping semi-circles, and then I added two very shallow flourishes in the middle of each of those lines (so, four total slashes--two deep, two shallow). 

Thanks again! 

AbeNW11's picture
AbeNW11 (not verified)

Some people put their doughs straight in the fridge but I like to give it bench time before retarding. What I sometimes do is keep an eye on it and when the dough begins to take on a better boule shape, after my shaping, then I refrigerate it. We're looking at 20 - 30min. But I don't have the timing perfect either. Still a bit of hit or miss for me. Thanks for the scoring tip. It looks really nice.

v's sis's picture
v's sis

the loaves look like works of art!

Oceanblue's picture
Oceanblue

When you calculate the hydration rate should you add the levain flour weight to the total flour since you add the water weight of levain to the final calculation? 

I am new here, just want to clear it.

Thanks.

Mini Oven's picture
Mini Oven

...the loaves at the top of the post?   

Yes, to calculate hydration add up total dough flours and flour in the levain or starter.  Same with the water.  :)

Welcome!