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RachelJ's picture

Healthy Bread In Five Minutes A Day basic recipe... need a little advice

February 15, 2010 - 9:09am -- RachelJ

I've just begun with trying out the free form loaves, using the basic recipe from the book Healthy Breac Five Minutes A Day. I don't own the book, and found the recipe on a friends blog who makes it everyday. I made some yesterday, after I had refridgerated the dough for about 3 1/2 hours. It was my first time make a free form, and the first time scoring the tops too. I'm not sure exactly how to get a photo on here... but I have one of it. I didn't get one of the 'crumb' like I see everyone does, but still... I did get one. :)

clazar123's picture

Is there a general rule of thumb to convert to a sponge recipe?

February 15, 2010 - 7:17am -- clazar123

I generally make WW recipes that mix all ingredients,rise overnight in refrig and bake the next day or do a short autolyse and then mix/bake, in order to fully hydrate the WW.I use sourdough with a small amount of instant yeast for these loaves.

SO, is there a general; rule of thumb on how to convert one of these recipes to making a sponge,first, with a portion of the WW?

dmsnyder's picture
dmsnyder

 

The Gérard Rubaud Pain au Levain au Levain has been a smash success for all those who have made it. Thanks again to Shiao-Ping for bringing this remarkable bread to our attention after reading about it on MC's blog.

The most remarkable features of this bread are its fabulous aroma and flavor. How much they derive from Rubaud's very special flour mix and how much from his fermentation and other techniques has been a matter of some speculation. So, today I made my San Joaquin Sourdough using Rubaud's mix of flours. I did not use Rubaud's flour mix in the sourdough starter. I used my usual flour mix of AP, WW and Rye.

 Gérard's blend of flours comes through. It's my new favorite San Joaquin Sourdough version.

The aroma of the baked bread was intoxicating, and the flavor was wonderful. Rubaud is not a fan of cold fermentation, if I understand MC correctly. The San Joaquin Sourdough uses an overnight cold retardation of the dough before dividing and proofing. In comparison to the Rubaud pains au levain I've made, the San Joaquin Sourdough was noticeably tangier. I happen to like that, but others may not.

I also tried to use Rubaud's method of shaping his bâtards, which accounts for the “charming rustic appearance” of my loaves. I trust that, after another 40 years of practice, mine will be almost as nice as Gérard's. 

 

 

Flour Wts for Levain & Dough

Grams

Flour

Total Wt. (g)

Total for Levain

156.33

AP

404.38

Total for Final Dough

421.35

WW

103.98

Total of Flours for the recipe

577.68

Spelt

51.99

 

 

Rye

17.33

 

 

Total

577.68

 

Total Dough:

Baker's %

Weight (g)

Flour

100

561.8

Water

76

426.97

Salt

2

11.24

Yeast

0

0

Conversion factor

5.62

1000

 

Levain:

Baker's %

Weight (g)

Flour

100

140.45

Water

75

105.34

Starter

20

28.09

Total

 

273.88

 

Final Dough:

Baker's %

Weight (g)

Flour

100

421.35

Water

76.33

321.63

Salt

2

11.24

Pre-Ferment

58.33

245.79

Total

 

1000

 

Procedure

  1. Mix the firm starter (1:3:5 – Starter:Water:Flour). Let it ferment at room temperature for 12 hours.

  2. Pour the water into a large mixing bowl. Add the starter and dissolve it in the water.

  3. Add the flours and mix to a shaggy mass. Cover tightly and let it sit for 20-60 minutes.

  4. Sprinkle the salt over the dough and mix thoroughly using the “stretch and fold in the bowl” technique. Let it rest for 30 minutes.

  5. Repeat the “stretch and fold in the bowl” for 30 strokes 2 more times at 30 minute intervals.

  6. Transfer the dough to a lightly floured board, and do a stretch and fold.

  7. Return the dough to the bowl and cover.

  8. After 45 minutes, repeat the stretch and fold on the board.

  9. Reform the dough into a ball and replace it in the bowl.

  10. Allow the dough to continue fermenting until the volume has increased 50%.

  11. Cold retard the dough for about 20 hours.

  12. Take the dough out of the refrigerator and immediately transfer it to a lightly floured board.

  13. Divide the dough into two equal pieces and pre-shape them into logs or rounds, depending on whether you want to make boules or bâtards. Cover the pieces with plasti-crap and let them rest for 60 minutes. (Give them a shorter rest if the kitchen is very warm. You don't want them to expand very much, if any.)

  14. Pre-heat the oven to 500ºF with a baking stone and your steaming method of choice in place.

  15. Shape the pieces and place them in bannetons or on a couche. Cover the loaves and proof them until they have expanded by 50-70%. (30-45 minutes)

  16. Pre-steam the oven. The transfer the loaves to a peel (or equivalent). Score, load them onto your baking stone and steam the oven again.

  17. Turn the oven down to 450ºF.

  18. After 12 minutes, remove your steaming apparatus. Turn the loaves 180º, if necessary for even browning.

  19. Continue to bake the loaves for another 15-18 minutes or until their internal temperature is 205ºF.

  20. Transfer the loaves to a cooling rack.

  21. Cool the loaves completely before slicing.

     

    David

    Submitted to YeastSpotting

    P.S. If your scale doesn't measure to 0.01 gms, don't be concerned. I'm playing with a new spreadsheet which generated the numbers above. Feel free to round at will.

 

althetrainer's picture

Very sour sandwich bread; what to do?

February 14, 2010 - 9:13pm -- althetrainer
Forums: 

I make sourduogh sandwich bread because hubby and little man like to have sandwiches for lunch.  My SD usually doesn't taste very sour; bwteen the 4th and 6th day it does develop a very subtle but nice sour flavor.   The loaf doesn't last more than a week so don't know if the sourness will continue to develop after that. 

inlovewbread's picture

Bosch Universal Machine- ss bowl?

February 14, 2010 - 7:45pm -- inlovewbread

Hi all, I am thinking of purchasing the Bosch Universal Kitchen Machine. It comes with a plastic bowl. I have been deciding between this machine and the Electrolux DLX and think I've decided upon the Bosch (any personal testimonies toward either product welcome), but wonder if the plastic bowl performs well enough or if I should also order the stainless steel bowl. Is there any real advantage to having stainless steel? If I order the Bosch with the ss bowl, it will cost the same as the DLX...

Thanks in advance for any help :-)

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