The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

AYW and Rye levain SD

trailrunner's picture
trailrunner

AYW and Rye levain SD

well I am astounded at the results of this bake. Even more simple than any others of late. Small amount of  hands on involved and amazing oven spring for so little effort. Will post crumb later...having a dinner party in an hour so need to get scooting ! 

Refreshed Starter, 100% hydration*:  150 grams
Total Flour**:  485 grams 
Water:  330g 
Sea Salt:  11 grams

Borrowed this formula from Girl meets dirt a blog that is interesting if you want to take a look. 

I of course did some changes to the formula. I used a fresh ground young rye levain at some hydration . I don't keep track of how much flour or water I add. I just make it feel right when I stir it. I used all unbleached KA bread flour. I doubled all the amounts. Of the 660g total of water there was 200 g of AYW and 460 g H2O. I added  more water to get the mix as soft as I like it. All was stirred together except the salt and placed in the oven with light on. When it was puffy in about 2 hrs. I took it out and folded in the salt with misted water at several intervals as I added the salt. Since 1 tsp adds 1 percent of hydration who knows how much I had :) ? I then set the dough back in the oven with light on. After one hour I took it out and did one s and f. It was pretty wet so I was glad I floured the board. Put it all back for another hour. Did one more s and f. Felt like it needed more time so set it back again. Was almost at double by then. Took it out and did one gentle s and f and included some ground flax seeds. Not toasted or soaked and probably only about 25g since I am experimenting with them. Made a batard and one boule....thought better of it and cut 300g off the batard and made a baby boule . Placed in banneton and directly in fridge. Baked in 500 degree preheated granite ware roaster. 500 degrees 10 min with 4 ice cubes ( note I have doubled the amount) tossed under the paper lid on.  475 degrees 10 min lid on. And then 20 min 475 lid off. Temp 212. This is my first loaves in forever with this much white. So we shall see the crumb etc. 

 

 

 

 

 

baby boule 

Comments

Danni3ll3's picture
Danni3ll3

I love the picture of the loaf right out of the banneton. You can just tell that it is going to explode in the oven! And your baby boule is just precious! You got great oven spring on everything including the batard. 

About the flax, I learned something the other day. Apparently brown flax has a milder flavour than golden flax. I use both and so never really thought that there was a different flavour profile. I don’t think my taste buds are refined enough to tell the difference. Which kind did you use?

trailrunner's picture
trailrunner

it is very dark...it was all Walmart had . I tried grinding it twice in my Mockmill. It ground some to a fine powder and I swear some of it looks whole still. So I would appreciate any tips. Haven't cut the loaf yet. Dinner around 6:30 or so tonight. Will keep you posted. I posted on the " my combo is losing heat" . I wish I could convert more folks to lighter pots. What loses heat fast regains it fast :) 

I LOVE YOUR BAKES ! Thank you danni for your patience and great tips and posts and for being willing to try new things. Now to get you even MORE hands off. c

( it is Caroline :) ) 

Danni3ll3's picture
Danni3ll3

flax. It works really well. My Komo mill specifically states not to mill oily seeds in it so that’s why I don’t use it. Did you check the instructions of your mockmill regarding flax or other oily seeds? And yes, sometimes there are a few pieces that stay whole but not many. 

If your flax is dark, then you got brown flax. Perfect! I prefer to grind my own because ground flax can go rancid very quickly and then you get a fishy taste from it. No one needs a fishy tasting loaf!

If I didn’t already have 6 enameled cast iron Dutch ovens, I would certainly be using the graniteware roasters. It worked super well for the batard I made last week. You solved the problem I had where I burned myself on steam when making any shape that didn’t fit in my Dutch ovens. They really are perfect for the job. Hummm, I wonder if they make 3 quart round ones.... 😉 Something to keep in mind when my present pots give up the ghost. 

trailrunner's picture
trailrunner

well it was only 50 g and I put it through 2x and gave up. I have a spice grinder so will use that from now on. Will clean the mill which has stones  not stainless steel with some rice and should be good to go. Thank you for reminding me !!  

The granite ware comes in all sizes...I am an enabler. :) 

 

pul's picture
pul

Great bake, haven't read the post yet. I have this thing that I always go for the pictures first :)

The loaves look gorgeous!

 

trailrunner's picture
trailrunner

the apples really came through which never happens. they are still floating but since I am getting ready to put it to dormant state for a few weeks I am taking them out and not adding anymore. Will re-feed when I get back. Thank you for your comments !! love posting to TFL and getting such great advice and feedback. c

Bread1965's picture
Bread1965

Love the picture of your boule right out of the basket.. I grew up eating my mom's raw cookie and pasta dough (admittedly not so much bread do as it's not as tasty raw) when she baked (which was all the time) .. as kid I thought, raw eggs be dammed.. it tasted so good!   So when I saw your boule I thought.. 'man, I'd take a bite out of that'.. it was a throw back moment! Thanks..

trailrunner's picture
trailrunner

“ yickens “ at my house when I grew up in the 50’s. It’s what my brother called them. My kids always wanted the beaters from the mixer and I never worried about them licking and eating raw stuff. My daughter in law has a fit if our grandson tries it. I use all organic. Glad you liked the bake . I did one dumb thing . Didn’t dissolve the levain in the water so there are dark and light streaks in the dough... dumb. Since I am doing such minimal mixing it will have to be the way I proceed from now on. Crumb was lovely but didn’t post due to streaks!😳

Bread1965's picture
Bread1965

.. you're in good company.. all breads welcome.. I'm sure it look terrific.. as to your daughter-in-law, she doesn't have to know.. :)

dabrownman's picture
dabrownman

this one should have a no muss no fuss crumb too. very nice indeed.  Happy baking trail

trailrunner's picture
trailrunner

it was just like all the others...as open as I care about. The problem as I stated above was a streaky crumb due to not mixing in the levain as well as I should have. Since I am doing hands off I have to add the levain to the liquid, I used to always do that as that is how David does his breads. Then for some reason I was swayed by the pinch and prod method. Oh well...it taste amazing and that is what counts. 

Will bake and post more in April...Thank you dab !!! 

 

 

 

isand66's picture
isand66

Hope you're having a great trip by now...I just returned Thursday from a trip to Chicago for business....nothing too exciting but I missed the Nor'easter we had in NY.

Looks like you got amazing oven spring on this bake.  I used to mix the starter with the water but don't do that anymore, but maybe with your method here it would work better I would agree with you.

I made a new YW with oranges and apples and I just mixed up a dough with it.  I'm using the YW only to make the levain and added some more to the main dough as well.  Simple dough to start off with, so we will see tomorrow how it turns out.

Enjoy your visit with your son.

Regards,

Ian

trailrunner's picture
trailrunner

we leave for Atlanta tomorrow and fly to Hawaii on Wednesday. Can’t wait we are so tired of the cold! This bread was amazing. The crumb was perfect and the crust was crisp and light. If the levain had been mixed in better would have been picture perfect! I should try with more YW . I use about 100g and then my SD levain or I make two levain some with YW and one with SD. I look forward to seeing your results. There are lots of bakeries on Maui so I will need a lot of hiking to offset the eating! Happy Baking! c