The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This and that....

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

This and that....

I have not been posting too much as might get too repetitive for your folks and also have been visiting family in Germany...

So being back nurtured that starter and tried to bake with a different Shipton Mill Organic Semolina Durum flour as the Caputo Semola Rimicinata is not easy to get hold off where I live...and I looooove that flour....

It is very fine but the glutenins seem to be 'weaker' than the Caputo and I use less water...less of an autolyse and less of slap and folds to protect the gluten that I want to develop...

This was just using what I had so about 15% Shipton Mill Semolina, 15% WW and 10% Spelt and the rest Strong white Organic Marriages.. at 76% hydration with a 100% hydration young starter using half WW and half White...

This loaf was trying a more sideways score to get a different ear rather than my usual down the middle score...and I forgot to turn the Rofco down which would have resulted in overglazed loaves but thankfully realized after 2 min without too much damage done......but I did this a lot in my early Rofco days without realizing...too much steam can also have that effect I noticed....

 

Then my weekly bake of five with a tiny test loaf on top....You can also spot the yellow tinge of the Semolina and white and black sesame seeds on the top......love that combination of sesame seeds and durum. A shame that the black sesame seeds are so expensive in the UK. A bit of gold dust! ha. ha....

I tend to make a mini test loaf as all the other ones go to friends!

I also still experiment what my favourite banneton size is....no conclusion yet...and to be continued....so always a bit of a menagerie...

Comments

rgreenberg2000's picture
rgreenberg2000

These are all lovely loaves!  I am especially enamored of your 50/50 loaf, and will try to replicate your slash/ear on my bake today.  I like that the ear ended up vertical, so I'll try to take a cue from your slash location. :)

Semolina is part of my weekly formula, too, and I love the color and flavor that it brings, even in small amounts!

Thanks for sharing!

Rich

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

and the starter was 50/50 but the loaf itself was made out of Semolina, spelt, WW and Strong White...so not as much WW overall...

Trying different scoring is fun as I normally go for the straight down the middle one!  Kat

rgreenberg2000's picture
rgreenberg2000

....so my reading comprehension is a bit suspect! :)  I like the sound of that flour blend.  Similar to mine, only I've got rye instead of spelt.  If I get a loaf as good looking as yours, I'll post it later. :)

R

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

look amazing and I was wondering about rye as I was mixing...it normally is a good counter-part to the Spelt as Trevor Wilson explains so well when he talks about the rye and the spelt flour in the Champlain loaf. Ha, ha so much learning for me leads to that loaf and very happy memories with that first community bake....

So maybe next time I add a bit of rye too...

Kat

Danni3ll3's picture
Danni3ll3

Your crumb has my jaw hit the floor! Amazing! Hope it tastes as nice as it looks. 

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

and the formula was very similar to the 5 loaves the day before only that I added a bit more Durum and Spelt...this made the dough feel 'wetter' although the same amount of water...at 76% hydration... So I gave it 30 min folds towards the beginning of bulk and then none for the last 1 hour of bulk at 25C room temp. This always happens when I bake without taking notes and just making it up as I go....oh well.... will have to do it again! ha, ha....Kat

trailrunner's picture
trailrunner

Wow...those loaves are amazing and as Danni said that crumb ! your starter certainly came back from vacation ready to perform !  Beautiful bakes and your friends are very lucky . c

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

and I always get a bit nervous when baking after having been away...but I guess it is a bit like cycling and you get back into it...

I keep my starter in the summer at 80% hydration with two feeds a day and then build a 100% hydration starter from it in the morning to be used as a young levain. That seems to work well at the moment...things move faster in summer and I probably could make my starter even stiffer...I was wondering to go down to 70%...We shall see....

Kat

dabrownman's picture
dabrownman

in my dreams plus I am way, way  smarter and twice as handsome too for some reason!  I would have better friends if I gave them loaves like that too:-) That's some nice baking Salty!  Well done!

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

I learnt so much from everyone here and still do!!! Not mentioning all the moral support when on the emotional baking rollercoaster.......I think I would have given up otherwise! Kat

DanAyo's picture
DanAyo

You’re becoming quite the photographer. The loaves against the brown wood is gorgeous.

Your diligence and consistent hard work have paid off in droves... Your breads are artisan and would stand out in any bakery display.

...and to think, I knew you back when

Danny

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

and thank you very much Danny...It is our old heirloom kitchen table and I like the texture of the wood with bread...well spotted!

Same ole me with scatty brain and hands that learn to shape...I had a look at the 1st Champlain community bake thread  the other day and that made me laugh so much...very fond memories of that!!! Talking about community bakes...I want to learn to bake a Pan Gallego with a bun on top......would that not be a fun one? Claudio Perrando said on his IG that he is going to share a process...can't wait for that...

That will have us properly in knots!!!!! 

Kat

TomK's picture
TomK

Those are gorgeous loaves! And what a crumb.

 I haven’t used much sesame, but I can just about taste it from here. I’d best go shopping next week.

Tom

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

taste amazing in and outside bread...There is also a great formula in Tartine 3 with seeds inside and using Durum flour and I just sometimes put them on top or inside.

If you put them inside after toasting the whole dough gets this amazing aroma during bulk...must do this again. I use more the light one as for some reason the black ones are so much more expensive and are a special treat.

I will look out for your sesame bake...Kat

Yippee's picture
Yippee

As always👍👍👍

Yippee

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

and there are good and bad baking days... This week was mainly good... :D   Kat

Bread1965's picture
Bread1965

yum!

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

and it always goes quickly in our house... Kat

Filomatic's picture
Filomatic

Such fine work, and so appetizing!  

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

and I love the sesame seeds but my son is unfortunately not keen on them.....:D

Benito's picture
Benito

Such beautiful loaves of bread Kat.  Someday I hope to be able to get such amazing results.  I keep learning here from you experienced bakers.

Benny