The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back in the WFO

golgi70's picture
golgi70

Back in the WFO

Took a few weeks off from the WFO while the owner left town and got back to the good ol Gas Kenmore.  Nothing too fancy but I did do two more runs of the Sun Loaf.  One for my weekly bake and again for a traveling bread friend from Instagram who was passing through.  I'm kinda hooked to this loaf at the moment.  But I'll talk about a new loaf that came about this past week in the WFO.  I'll share some pics of the Sun from the home oven as well.  

I've taken my Pain au Levain and multi purposed it into a 6 grain loaf that was quite good in the past but I just used Bob's Red Mill Organic 6 Grain.  This time I opted to create my own soaker.  I split it even with Rolled Rye, Flaxseed, Toasted Sesame, and Toasted Oat Groats.  The results are still delicious after a few days and you gotta love the added shelf life that comes from adding a soaker or scald to a bread. 

*Note  I hold back about 5% of the final water from the autolyse to help incorporate the levain and the salt.  

 

MG Levain  KgPROCESS 
 Total Flour0.720Autolyse 2 hours. Hold Back 5% H20       DDT 78 
 #WeightSeed 1 H200.005Add Levain/Sour and Squeeze through. Add Salt and squeeze through. 
Shape 120.800Kg.Seed 2 H200.001Slap and Fold 5 minutes to moderate gluten develpment. Add soaker to combine. 
Rolls00.000Kg.Seed Flour10.008Bulk 3:00 with folds @ 20,40,60,120 minutes.  
   Kg.Seed Flour20.001Preshape, rest 30, Shape and retard 15-18 hours 
TDW 1.616Kg  Bake 500 steam 20 minutes Vented 25-30 more  
Extra1%          
            
   PF10.094 PF 20.029PF Flour   
  Stiff Wheat13.0% Rye Sour4.0%    
  Seed Hyd66%166.00%Seed Hyd100%200.00%17.00%   
 Total FormulaStiff WheatRye SourFINAL DOUGH   
IngredientsKg.%Kg.%Kg.%IngredientsGrams   
H200.59082.00%0.05766.00%0.028100.00%H200.500   
HRWW0.21630.00%0.086100.00%0.0000.00%HRWW0.122   
Rye0.0294.00%0.0000.00%0.028100.00%Rye0.000   
Artisan0.47566.00%0.0000.00%0.0000.00%Artisan0.475   
Rolled Rye0.0365.00%         
Flax0.0365.00%         
Sesame, toasted0.0365.00%         
Oat Groats, toasted0.0365.00%         
Salt0.0030.40%         
H200.14420.00%    Total Soaker0.291   
Salt0.0162.16%    Salt0.016   
Culture0.21329.58%0.01315.00%0.0015.00%     
Total1.62224.56%0.155166.00%0.058200.00%Total1.403   
           
Levain/Soaker

12 Hours @ 72-75F

 

The first run of Sun in the home oven.

And the next for the visitor and 7 the Dog did a great Photobomb here.  

 

And the Crumb

Happy Baking All

 

Josh

Comments

nmygarden's picture
nmygarden

That sun stencil is the coolest! And the bread looks just about perfect. Well done, Josh!

Cathy

golgi70's picture
golgi70

Thanks Cathy

dabrownman's picture
dabrownman

in the photo too!  Now you have a sun s tensile to really top off that fine bread.  I envy your access to a WFO and some real artisan baking .  I see you are still using a 2 levain process with most of it wheat.  i have it on a list to try out to see how it might affect the flavor of one of Lucy's MG breads,  I'm afraid my pallet might be too dull to notice the difference,  For us crust and dog lovers, the bold bakes are the dog's bark  Well done and 

Happy Baking Josh

golgi70's picture
golgi70

A friend who serves little sandwichettes in his business has mentioned me making his breads but having to slice it all nicely was gonna be too much of a hassle than purchasing sliced.  I mentioned this tool as something that might work and he had one but claimed it didn't work well.  I borrowed it for a bit and tightened down some loose fittings and I will bring in for a sharpening.  It does work though.  A bit pricey for a one job gadget but worth it if you work with a lot of tinned rye loaves. 

I find using both levains adds a different flavor profile.  My levain is fed regularly and while full of character it is not overly sour.  The rye sour brings a bit more acidity to the loaf.  It's quite nice when adding big flavors to back them with big flavors.  Like Pumpernickel goes with goat cheese.  I also liked this in my miche formulas.  Big bold flavor that will have a chance to grow in it's extended life.  I also just like to pre-ferment my rye when it's in small quantities.

Been a while, hope all is well and it's not too hot just yet.  

Josh 

isand66's picture
isand66

Those are some beauties Josh.  Have you gotten a new mill yet?

Anyway, love the dark crust and open crumb and that rising sun of course.

Regards,


Ian

golgi70's picture
golgi70

Well I worked it out to get the Classic (impact) mill back at a very reduced rate and returned the new mill for a refund.  A friend of mine with (the owner of the WFO) has a Diamant hooked up with a motor so I have access to use that when I need as well.  I'd love a true stone mill but from my research you can't get a very good one that isn't commercial.  So for now I'll wait until the day I need one and then I'll just buy a Meadows and have someone slow it down so it mills a bit cooler.  

The stencil was on a wing and prayer (not much of an artist here) but it worked out quite nicely.  

cheers

Josh

golgi70's picture
golgi70

You should be able to read it in your email

AbeNW11's picture
AbeNW11 (not verified)

And great crumb!

Nice one.

golgi70's picture
golgi70

The taste is great too.  Wish I could share on here.  

Syd's picture
Syd

Josh, these loaves are just stunning.  I am intrigued by your 'sun loaf' ... that crust looks to die for.  Haven't been around here for a while.  Will have to look back in you blog for the recipe.  Great baking Josh!

All the best,

Syd

golgi70's picture
golgi70

It's 100% Fresh MIlled Whole Grain (90% Central MIlling Hard White Wheat 10% Whole Rye)

Total Dough

103% H20

90% Wheat       (7% Pre Fermented @ 66% Hydration     10-12 hour build with 15% inoculation)

10% Rye

12% Toasted Sunflower Seeds

2.5% Salt 

Process

Autolyse 20-60 minutes (Hold back 10% H20)  DDT 73F

Add levain with some of the held back water to combine squeezing through. 

Now the salt with some H20.  

Pince and fold using up water to keep your hands wet at all times until medium gluten development.  

Add seeds and remaining water and mix through until well combined

Bulk 1:00 room temp with three folds @ 20,40, 60 minutes  -->Retard dough 12 hours 

Preshape and rest 1 hour

Shape to floured couche or bowl and proof 2:30-3:30 

Bake 500 with steam for 20 minutes an vented about 40 more.  Deep bake is suggested.  

 

Josh

 

dmsnyder's picture
dmsnyder

Really nice bakes, Josh.

I have to get re-focused on my WFO learning.

David

golgi70's picture
golgi70

I've been looking for reassurance on that front.  

It's fun and if you want a great book I highly suggest From the Wood Fired Oven by Miscovich

Great book even if you don't have or want to build a WFO but are at least interested in it which it seems you are.  

You did what most of us do.  Got excited to be able to bake in a WFO and baked too hot and too dry.  I did that the first go.  Then I did the opposite the next go.  Bread took an hour to get any color and barely sprung in the oven.  First have a pizza party and fire the oven good.  Get some drinks and spend some time with a lazer pointer thermometer and record the temps over time.  Particularly the max temp with the fire in the oven, the length of the firing, then how it responds over time after removing the fire to prep for baking.  Maybe have a set of cold retarded loaves ready when you feel confident the oven is ready to go.  But this is more about testing and seeing the oven respond to firing.  So with most hearth loaves you want an ambient temp of about 450F or so.  This temp is roughly 70 degress lower than the inner dome surface. Then there is your hearth temp.  I've found so far around 500 gives good lift without scorching the heck out of the bottoms before baking has finished.  A bit higher than that with very wet or high %WG breads.  If the dome is spot on and the deck is too hot a good swabbing with a lightly damp rag on a handle can take some heat off the hearth.  Also I've been using bran on the bottom of my loaves.  It burns at higher temps than flour or semolina and really helps with sticking when loading.  Also smells and tastes great  Then there is steam which you could get with a garden mister/sprayer a pan with wet towels in the back, etc...  

In my two months thats much of what I have gathered.  

Josh

dmsnyder's picture
dmsnyder

You are going to save me two months of trial and error, and I appreciate it!

Now to see if the WFO owner can get hers into the condition you recommend in time for me to load it.

David