The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Overnight Country Brown Variations

Danni3ll3's picture
Danni3ll3

Overnight Country Brown Variations

Amaranth/sesame on left, bulgur on right. 

 

This week I decided to go back to my roots in bread baking by baking the Overnight Country Brown recipe out of FWSY.  Of course, I had to put in a few add ins. Two of the loaves got a total of 100 g of bulgur soaked in 100 g of water and the other two got 100 g of sprouted amaranth (24 hours) and 25 g of black sesame seeds. I added the add ins at the autolyse stage but otherwise followed the recipe as written in the book. 

The bulgur version needed a bit more water which I added in when I mixed in the salt and the 80% hydration levain. I didn't measure this water, I just splashed some in as I was pinching and folding.

A lot of people complain that Forkish's times are off so I was especially careful with the timing. My bulk ferment was only 45 minutes less than the 12 hours stated in the book. Poofing on the other hand was quite a bit shorter. I baked the amaranth/sesame loaf after 2 hours and 46 minutes as it seemed ready. Forkish says to wait 4 hours. The other two loaves with the bulgur, I put in the fridge to wait their turn for baking so their total proof time was 4 hours with 1h15 of that time in the fridge. 

Another change was that I did a preshape and gave them a half hour rest which Forkish generally doesn't do. I also baked them as per my usual method: 20 minutes at 500 degrees, 10 minutes at 450 and another 23 minutes with the lid off the Dutch oven. 

The loaves feel a lot lighter than what I have been baking lately so I am hoping for a more open crumb. 3 are going to the soup kitchen but I am keeping one of the bulgur loaves as this add in is new to me. Crumb Picts to follow when it gets cut open. 

Comments

dabrownman's picture
dabrownman

Country Brown bread.  These have to be tasty and the outside looks like the inside should be nicely open.  The sop kitchen is in high heaven tonight!  Enjoy the one you kept!  

Well done and happy baking Danni

PalwithnoovenP's picture
PalwithnoovenP

Two mysterious ingredients. I wonder what do they taste like? Must be delicious!

Danni3ll3's picture
Danni3ll3

Bulgur is cooked cracked wheat so it just reinforced the wheat flavour of the bread. Next time I will try toasting it. I didn't this time due to time constraints and I wanted to know what it tasted like without toasting. 

Amaranth, I have used before and toasted it. It was very nice from what I remember. No idea what it was like slightly sprouted but I am sure it was good. 

Ru007's picture
Ru007

Really nice looking loaves. They look delicious :) 

Well done for improvising and doing what you know works for you, the results speak for themselves. 

Can't wait for that crumb shot!

Happy baking 

Ru

Danni3ll3's picture
Danni3ll3

It turned out pretty good. I am happy!

Isand66's picture
Isand66

Looks fantastic!  Nice bake and great crust and ideal crumb for this type of bake.

Regards,
Ian