Here Comes the Sun
Busy Busy Busy it has been. New job in a restaurant while still doing my weekly bake. But the weekly bake has found a new friend of whom has built a lovely Wood Fired Oven aimed at bread baking. It has some steam injection via pressure cooker and a pipe that works better than either of us had expected. So the past month Forno Giorgio (the oven) has been our "boss". And he's a great boss. I thought it would begin with epic fails but it turns out baking is baking and we just learn to adjust to new environments.
I've made a few new loaves that I'd love to share with you all.
The first of which is Pane de Grits a 34% Fresh Milled Grain Levain loaf (30% White Wheat 4 % Rye) packed with 50% fully prepared Cheesy Grits. This was inspired by the Cheesy grits I'm making at the restaurant that are so good. The cheese is quite mild but the loaf got much praise. Like a porridge loaf it had great moisture, made great toast, had excellent shelf life, and the grits added great flavor.
To make the grits bring the liquids (I use half milk and half water) and salt to a boil and add the grits. Whisk until they have taken on most of the liquid and become a very loose porridge (5-7 minutes). Turn the heat to low/medium and let simmer stirring every few minutes until the grain is tender (20-30 minutes). At this point shut off the heat and add the butter, pepper, and cheese. Stir to combine and cool.
|Pane de Grits||Kg|
|#||Weight||Seed 1 H20||0.006|
|Shape 1||2||0.750||Kg.||Seed 2 H20||0.000|
|PF1||0.107||PF 2||0.000||PF Flour|
|Seed Hyd||66%||166.00%||Seed Hyd||100%||200.00%||16.50%|
|Total Formula||Stiff Wheat||PF2||FINAL DOUGH|
Levain - 10-12 hours @ 75F
|Autolyse 2 hours. Hold Back 5% H20 DDT 76-78|
|Add Levain, Porridge and some H20 combine.|
|Now Salt remaining H20. Mix to moderate Strength.|
|Bulk 3:00 with folds @ 20,40,1:00, 1:45, 2:30|
|tight preshape, rest 30, Shape proof 1 hour and retard 15-18 hours|
|Bake 480 steam 15 minutes/460 Vented 25-30 more|
Next up is "The Sun Loaf" 90% Fresh Milled Hard White Wheat, 10% Fresh Milled Rye with 12% toasted Sunflower Seeds. The oven builder has his loaf which is a 100% Fresh Milled Wheat Loaf and I wouldn't want to make competition of things but do want to get back to the 100% Fresh Milled Whole Grain bread making/baking. So this I conjured up without a test run and it went over swimmingly. I probably could have proofed them a bit longer and the dough could have handled a bit more hydration.
|100% WG Sun Loaf||Kg|
|#||Weight||Seed 1 H20||0.002|
|Shape 1||2||0.800||Kg.||Seed 2 H20||0.000|
|PF1||0.053||PF 2||0.000||PF Flour|
|Seed Hyd||66%||166.00%||Seed Hyd||0%||100.00%||7.00%|
|Total Formula||Wheat Levain||PF2||FINAL DOUGH|
|Hard White Wheat||0.678||90.00%||0.050||100.00%||0.000||0.00%||Hard White Wheat||0.625|
|Sunflower Seed, toasted||0.090||12.00%||Sunflower Seed, toasted||0.090|
|Autolyse 20-60 minutes Hold back 10% H20 DDT 73F|
|Add levain with some H20 to incorporate. Add salt and combine.|
|Mix to medium development and bassinage.|
|Bulk 1 hour at room temp with folds @ 20,40,60 Retard 12 hours.|
|Preshape to tight rounds and rest 45-60 mintues. Shape and proof 2:00-3:00|
|Bale 500 with steam for first 20 minutes. Vent for 20-30 more. Cool completely|
Here's some more pics I've pulled out of the oven in the past few weeks and maybe one of Seven at the beach
Happy Baking All