The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Aug 17-18: Play time! Eclipse Loaves

IceDemeter's picture
IceDemeter

Aug 17-18: Play time! Eclipse Loaves

  With Mini Oven’s Eclipse Bread challenge in mind, and the need to get my “mother” durum starter built back up, I started last week by pulling out 10g each of my 65% hydration rye and durum starters and starting with 3-stage levain builds, getting them both up to 80% hydration, and shooting for about 270g total of each levain.

 The rye (which had the “mother’ re-built the previous week) was more than perky, and had doubled less than 3 hours after the first feed.  The durum showed its age, and just barely doubled in 8 hours – definitely time for the “mother” to be built back up!

 The first loaf that I thought of to go with the Eclipse Challenge would be my “darkness” impression.  I wanted a really moist and dark bread, heavy on the rye, but still enough of a “white” bread that my husband would enjoy it, too (he’s not as much of a fan of the dark stuff as I am).  For the moistness and darkness, I decided on a porridge with lots of chocolate rye malt, and I used a mix of dark brewed coffee and Earl Grey tea for the liquid (an accidental mixture made by my husband helpfully saving some left-over coffee for me to have as iced coffee --- but adding it in to the container in the fridge that I used for left-over tea).  I added in some sour cream and mashed bananas to keep the whole thing very soft, and just a touch of millet to be the “stars” in the darkness.

 It is still far too warm here (was 30 deg C that day), and this dough ended up as dementedly sticky.  It actually got worse as it fermented, so for the first time ever I ended up adding a bit more flour (75g total) and doing 300 slap-and-folds to incorporate it about 2 hours in to the ferment. 

 That was still not enough to make it shape-able, so I bunged it in to a heavily buttered tin. 

 

INGREDIENT

AMOUNT (g)

FLOUR TOTAL (g)

% WATER

WATER (g)

BAKER'S %

LEVAIN

 

 

 

 

 

Fresh Milled Rye

75

75

 

 

11.72

Water

60

 

 

60.00

9.38

TOASTED ADDERS

 

 

 

 

 

Rye Flakes

20

20

 

 

3.13

Millet

10

10

 

 

1.56

Oat Bran

10

10

 

 

1.56

Wheat Germ

10

10

 

 

1.56

Chocolate Rye Malt

10

10

 

 

1.56

PORRIDGE (made w/ toasties)

 

 

 

 

Full Fat Sour Cream

60

 

74.5

44.70

9.38

Coffee / Tea mix

120

 

77

92.40

18.75

DOUGH

 

 

 

 

 

Dark Rye

168

168

 

 

26.25

Bananas

260

 

74.9

194.74

40.63

Chocolate Rye Malt

5

5

 

 

0.78

Salt

12

 

 

 

1.88

All Purpose Flour

332

332

 

 

51.88

Coffee / Tea mix

73

 

 

73.00

11.41

 

 

 

 

 

 

Total Dough Weight

1225

 

 

 

191.41

 

 

 

 

 

 

Total Flour

 

640

 

 

100.00

Total Water (Hydration)

 

 

 

464.84

72.63

 

While it was a devilish dough to work with, the result is moist and tender and delicious --- so worth it!

The next part of the bake was also intended for the Eclipse challenge --- a bright and sunny yellow dough (durum mixed with corn flour and a cornmeal porridge) with a streak of blueberry raspberry “moon shadow” running through it.

 Well – I had intended on doing 100% whole grain, but the dough just didn’t want to hold together after I added the levain.  I just didn't have enough "dough" to hold the amount of cornmeal porridge, so I ended up grabbing a couple of hundred grams of the already mixed dough from our sandwich loaf and incorporating it in order to get some kind of cohesion.  That did help, but the dough stayed really soft throughout fermentation, and didn’t seem to want to hold together after being flattened and rolled around the fillings.  I proofed it on a parchment covered baking sheet, covered with a damp towel, and tossed it in to the oven quite under-proofed in the hope that it would stay together. 

 

INGREDIENT

AMOUNT (g)

FLOUR TOTAL (g)

% WATER

WATER (g)

BAKER'S %

LEVAIN

 

 

 

 

 

Fresh Milled Durum

100

100

 

 

19.46

Water

80

 

 

80.00

15.56

TOASTED ADDERS

 

 

 

 

 

yellow cornmeal

45

45

 

 

8.75

PORRIDGE (made w/ toasties)

 

 

 

 

Full Fat Sour Cream

60

 

74.5

44.70

11.67

Dry Skim Milk Powder

30

 

 

 

5.84

Water

120

 

50

60.00

23.35

DOUGH

 

 

 

 

 

Fresh Milled Durum

217

217

 

 

42.22

Fresh Milled Kamut

40

40

 

 

7.78

Fresh Milled Corn flour

60

60

 

 

11.67

Salt

11

 

 

 

2.14

All Purpose Flour

52

52

 

 

10.12

Water

161

 

 

161.00

31.32

 

 

 

 

 

 

Total Dough Weight

976

 

 

 

189.88

 

 

 

 

 

 

Total Flour

 

514

 

 

100.00

Total Water (Hydration)

 

 

 

345.70

67.26

 

 

 

 

 

 

Lemon Cream Spread

 

 

 

 

 

Lemon Curd

35

 

 

 

6.81

Cream Cheese

65

 

 

 

12.65

Confectioners Sugar

17

 

 

 

3.31

 

 

 

 

 

 

Total Spread

117

 

 

 

22.76

 

 

 

 

 

 

Blueberry / Apple Raspberry Compote

 

 

 

 

Frozen blueberries

300

 

 

 

58.37

Raspberry Applesauce

113

 

 

 

21.98

Cornstarch

28

 

 

 

5.45

 

 

 

 

 

 

Total Fruit Compote

441

 

 

 

85.80

 

 

 

 

 

 

Total Weight (pre-bake)

1534

 

 

 

 

 

 

 Well, it’s not pretty, but it is tasty --- and it did work out with the banana rye for the look that I had in mind for the Eclipse Challenge.

Bon appétit and keep baking happy!

Comments

nmygarden's picture
nmygarden

Nice work, they each are pretty, and surely tasty. The blueberry-apple filled one reminds me of geodes, with their irregular voids filled with pure beauty! Happy Eclipse Challenge!

Cathy

IceDemeter's picture
IceDemeter

Many thanks, Cathy - I love that you got the same geode impression on that loaf that I did (that was actually why I just had to try a "close-up" of that split).

These really were delicious, and that is the most important thing in this house.  The challenge was a lot of fun, though - especially trying to think of how to translate the picture in my head in to dough.

Take care, and keep baking happy!

Laurie

Lazy Loafer's picture
Lazy Loafer

They both are, and both look delicious too. It's a bit frustrating that the dough for those lovely, moist, creamy loaves is so darn difficult to work with, isn't it? I struggled with some soft, sticky dough this morning too. I'd left it out overnight to proof and the one was like ciabatta dough (gorgeous and puffy, but very, very soft), but the other (high percentage of millet porridge) was a bit of a mess. Both turned out lovely though. Ah well, we do this for the results, right? :)

IceDemeter's picture
IceDemeter

Well - if looked at artistically and not as a "loaf" that you kinda want to hold together, then I guess it's pretty!

It WAS a lot of fun to play with (gotta love having another dough autolysing at the same time to steal from), and my husband found the resulting cursing and random plan changes to be highly amusing.  Considering that he is never home when everything is going smoothly, I have to wonder just how it happens that he ALWAYS manages to be hanging around the kitchen for the "fun" ones...

Glad that you soft and sticky challenges came out so well - and that it really IS all about the resulting flavour!

Take care, and hope you and yours are staying cool and smoke-free out there (we're dying here --- haven't been able to breathe in days --- but, at least it is from fires far away and we're not in any danger).

Best, Laurie

Danni3ll3's picture
Danni3ll3

I love the "twinkling stars" in the darkness of the crumb. And your other loaf simply has me drooling all over your pictures!  I need to remember your trick of putting too soft dough in a pan. 

IceDemeter's picture
IceDemeter

Those sill "twinkling stars" would be grand if they'd just stay in the bread and not be found wandering aimlessly around in the far corners of my house (just how DOES millet manage to travel up to the second floor and hide in the back bedroom?!)

The idea of using a pan when faced with a dough that is too wet for my skills came from a post on a 100% whole wheat loaf that was front-paged some time ago --- where they accidentally miscalculated the hydration and ended up flinging the dough in to a pan and came out with a fabulous loaf.  That solution stuck with me, and has sure saved me a few times when my hydration exceeded my skill!

Always good to have a back-up plan...

Best, Laurie