The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Year Breads

ifs201's picture
ifs201

New Year Breads

I've really been enjoying reducing my levain to 10% and doing a longer bulk ferment this winter. I wanted to make some loaves to give away and to serve at a party, so I tried mixing dough for 6 loaves at once. Boy, that was a mistake! My scale couldn't handle the weight so all of my measurement were thrown off, but somehow the breads may be my best ever (at least visually).

The dough was 10% levain, 2% salt, 45% KABF, 50% T85, and 5% rye. I would guess the hydration ended up being around 80% but my calculations were thrown off. I find my Farmer Ground Flour T85 to be very thirsty. At the lamination stage I divided the dough into two cheddar/jalapeno, two leek/mustard seed/shallot, one rosemary olive, and one raisin/walnut. 

The autolyse was about 2.5 hours. I kneaded the dough on the counter to add the levain and then kneaded salt and extra water (about equal amounts salt and water) 15 minutes later. I did one set of S&F before the lamination. I think I did 2 sets of coil folds, but it is possible that I did 3. The bulk ferment at 69 degrees went for about 8.5 hours, shaped, on the counter for 30 minutes, and then 13 hours in the fridge. 

I can't figure out why these loaves came out so well! I just hope I can repeat it. I think having a slightly higher hydration versus my last bake with the same flours helped. I also think I got the length of the bulk ferment about right.

 

Comments

Bread1965's picture
Bread1965

You've made me VERY hungry.. as to why, don't ask, just accept. :)

Our Crumb's picture
Our Crumb

You're definitely onto something Ilene.  Such a wild array of luxuriant blooms and no two alike.  Great way to start the new year!

Happy baking in 2020,

Tom

ifs201's picture
ifs201

I want to keep upping my whole grain percentage and I was looking at some of your posts for inspiration. The 60% Whole Wheat [toasted] Porridge Levain is just gorgeous!

 
Our Crumb's picture
Our Crumb

We are happy with 60% fresh milled wheat in our weekly miche.  Usually 50:50 red:white wheat, but varies with whim.  With your skills, you can probably maintain an IG-worthy crumb structure at 60%.  But I bake to sustain us and not to entertain strangers, and holey bread leaks sandwich fillings anyway.  Still it's full of flavor, light and super soft when fresh and for a couple of days thereafter. 
Go for it.

Tom

DanAyo's picture
DanAyo

Super nice breads, Ilene!

ifs201's picture
ifs201

I think using the same flour mix for the last few weeks and just changing the add-ins was a good learning experience and something I'll definitely do again. 

Benito's picture
Benito

Your breads are beautiful Ilene and your baking is so consistent.

Benny