The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New flour and then the bulk that ran away...

not.a.crumb.left's picture
not.a.crumb.left

New flour and then the bulk that ran away...

I am tinkering with different flours and methods and one of them is to develop gluten for my weekly handmixed 4kg batch as close to a window pane as I can.....without having a mixer for now...

Carole aka DesigningWoman kindly recommended some videos from the Ecole International de Boulangerie for 'petrissage manuel en masse' which is basically manual mixing with folding and slap and folds...BUT I love in particular what he does when he divides and layers the dough pieces during slap and folds...

https://www.youtube.com/watch?v=FkvjdqkZWqg

I also used Shipton Mill Swiss Dark Flour for the first time (and as it was said to be low on gluten) mixed it with their strong Canadian flour. Here are my loaves:

 

Luckily I made a 'spare' one to check out the result as all the others were given away and one  in particular bloomed amazingly and made my day.....

 

I also find that cinching gives me a more open crumb and as the bulk rise went to at least 80%ish  as I was running late in a meeting it was a hell of a proofy dough...

Happy baking.... Kat

 

 

Comments

Filomatic's picture
Filomatic

Those are some of the best loaves I've seen on here!  Thanks for the video links.  This one is amazing: https://www.youtube.com/watch?v=Z626D0cc2tk.  Country loaf done three ways, including just cutting them on the loading board and roughly shaping them.  I can't wait to see the others.

not.a.crumb.left's picture
not.a.crumb.left

Carole aka DesigningWoman for the links as I received them from her when I started to moan about mixing larger amounts of dough. They clips are amazing, aren't they?

How I wish to go on a course there!  They also have one on scoring and how it affects the crumb.

I love baking for my weekly regulars and learn so much from the feedback that I get...and they joy I get from it. ....

Filomatic's picture
Filomatic

Yes, thank you, Carole.  You're right, the scoring/grigne one is spectacular.  I'd be bleeding out if I tried to emulate his scalpel work. 

dabrownman's picture
dabrownman

to cut into them and eat them!  I find that half LaFama AP.    Mixed with bread flour gives me the best of all worlds crumb wise too! Yours is exceptional.  Can't wait to see the video.  I learned French slap and folds from a Spanish women on YouTube.  I think her name was Bernadette?  Will be good to see how the French really do it today!

Very nice baking Salty

not.a.crumb.left's picture
not.a.crumb.left

different ways to do this which makes it so much fun! My friends are very happy and they receive a loaf each week not knowing what it will be which they think is fun as they get a variation of bread...different from week to week...The EIDB have a whole series of tutorials and I have not managed to watch them all but find that my French has improved already a little bit by watching them... Kat

dabrownman's picture
dabrownman

but did like the stacking of the sections and cutting trough them for the next slap session.  With video you really don't need to know the language.  Bernadette did the slap and folds exactly the same way.  The hydration was really up there too ans should have made a really holey bread for sure.at plus 84% hydration for a white bread!

not.a.crumb.left's picture
not.a.crumb.left

is what I did with my dough and worked really well.......my French is not great but picking some up some at part of the process...

I am intrigued about T80 flour and looking to get my paws on it in UK or via delivery to my Mum in Germany and schlepp some back! The things we do....

hreik's picture
hreik

Cannot wait to try this method.... Looks amazing.

Bet it tastes great.

hester

not.a.crumb.left's picture
not.a.crumb.left

I have found this methods really useful as I was trying to develop the dough close to windowpane and don't  have a mixer..Happy baking Hester.. Kat

DesigningWoman's picture
DesigningWoman

Those are awesome loaves, Kat! Your experimentation has paid off in a big way. If hose videos helped, I'm very happy. I just love the look of that school, too. 

Keep on baking and thanks for sharing! 

Carole 

not.a.crumb.left's picture
not.a.crumb.left

and I've found in particular the bit where he splits the dough for S & Fs then layers them on top, halves them and then again goes on with the S & Fs has helped to get the gluten going with my 4kgs...I also liked the bit where he got the dough out of the tub to do folding.....I don't a brush like that ...yet...  And the school surroundings look just so beautiful don't they? Kat

DesigningWoman's picture
DesigningWoman

The amazing thing is that it seemed so obvious and natural, once he showed how to do it.  The light bulb clicks on and you say "but of course!"

It looks like a great place. Four sessions a year, 10 applicants accepted per session of 15 weeks, with personalised mentoring. There's also a 40-hour training over the course of five days, for beginners and amateurs. 

But you certainly don't need that, except for the touristic value 😊

Keep on baking, 

Carole 

not.a.crumb.left's picture
not.a.crumb.left

and maybe one day we can book ourselves on a course together Carole!

Danni3ll3's picture
Danni3ll3

I agree with the above post that these are some of the best looking loaves on here. And that crumb is to die for! Amazing really!

not.a.crumb.left's picture
not.a.crumb.left

and this one was the tallest and roundest out of the batch but did not cut the other ones..This is .where I find baking in larger batches so useful and learn so much.

I have to start to write things down again as now I wonder... was is the banneton (as I use different ones)?  Was is steam in the oven and where in the oven was that particular loaf?,  Was it it's position in the wine cooler as temp varies in there? You can see my head is a very confused place...ha, ha,   Kat

pul's picture
pul

Kat, those loaves are really top class. The full basket is one of the nicest bread pictures i have seen. Congrats!

I have two questions if you don't mind. Is the flour similar to Ruchmehl ? Can you please explain what cinching is in bread baking?

not.a.crumb.left's picture
not.a.crumb.left

are below and there are many variations but I kind of stick to something like the ones below...

https://www.instagram.com/p/Bd5lgWnn1yB/?hl=en

https://www.theperfectloaf.com/guides/shaping-a-batard/

On the flours, I don't have much information on the exact details apart from what you can find on the Shipton Mill web site but it had a lovely taste, similar to a strong white but a bit nuttier, darker I thought...

https://www.shipton-mill.com/flour-direct/swiss-dark-flour-409.htm

https://www.teetraeume.de/Backmittel-Mehle-Mischungen/alle-Mehle/Schweizer-Ruchmehl?source=2&refertype=1&referid=60    and it might have some malt added to it judging by the description..

Happy baking... Kat

Cedarmountain's picture
Cedarmountain

I also think the bread basket photograph is outstanding, really captures the essence of your baking, beautiful loaves Kat!  And the crumb shot, the bread looks delicious and must have a lovely texture.  Great baking Kat!

not.a.crumb.left's picture
not.a.crumb.left

and my son just finished the last slice this morning and said "Mum, why aren't all your breads a big as this one?"...Ha, Ha Spot on...and I think he finally understands my obsession with oven spring...

Elsie_iu's picture
Elsie_iu

Beautiful lacy crumb as well. No wonder your son was drawn to it :)

not.a.crumb.left's picture
not.a.crumb.left

and now he expects this on a regular basis! I shall try to do my best...ha, ha...

dmsnyder's picture
dmsnyder

And literally awesome crumb!

David

not.a.crumb.left's picture
not.a.crumb.left

and I can now use that for my bulk experimentation as the dough without planning had a rise of around 80%...Why do these things happen on bakes when I don't write anything down? Kat

mwilson's picture
mwilson

There is no denying that is a gorgeous crumb!

Nice bake. Well done.

Michael

not.a.crumb.left's picture
not.a.crumb.left

and my ultimate aim is to learn to bake breads with different crumbs and many different flours and ingredients whilst I have the ability to manage the 'cause and effects' somehow..a bread like this is a special gift and received with joy.......Kat

Yippee's picture
Yippee

Wow! 👍👍👍

Yippee

not.a.crumb.left's picture
not.a.crumb.left

and now I try to do it again! ha, ha....we shall see... Kat

trailrunner's picture
trailrunner

The crumb is absolutely beautiful. Your technique is impeccable. I have watched that video before. Thank you for posting again. Your pictures are truly artful. c

not.a.crumb.left's picture
not.a.crumb.left

the trick is to remember the technique and do the same again. The beasties might not agree! Happy baking... Kat

Abe's picture
Abe (not verified)

What  lovely bake Kat. Loving the bold dark crust with blisters and that crumb is just perfect. 

Great bake all round! 

not.a.crumb.left's picture
not.a.crumb.left

of you as I passed today Lina Stores on Brewer Street in Soho and tempted to buy more Caputo Semola Rimacinata (which was a great tip from you, remember) but better use up what I have in the larder first....I find it hard to bake the bread dark..as I like it dark but not really badly burnt and need to watch out for burnt buttoms in the Rofco.... Kat