The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
The Roadside Pie King's picture

Sourdough discard quick bread

March 10, 2024 - 10:20am -- The Roadside Pi...
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Good morning, I miei paesani.

In keeping on topic with relevant current discussions, today's laboratory exercise practice will be sourdough discard banana bread. Here at the East Valley Sourdough Foundation we strive to generate as little waste as possible. Today's exercise will address three areas of interest.

1. To explore a cake/bread formula that calls for only baking powder. Quite a bit by my reconning. 2 full teaspoons.

2. To finally use some frozen over ripe bananas

ReneR's picture
ReneR

To be honest, posting more in order to use the above tabloid-type title rather than to share some new bread breakthrough, but here goes anyway. Apologies for overdoing the biga theme in the process.

My latest bake was a 50% white spelt 50% strong white wheat flour loaf with 5% golden flaxseeds (pre-full hydration). All the spelt went into the 'shaggy' biga.

Bigger biga

The loaf had amazing oven spring. I would say at least doubled in size in the dutch oven, lifting the lid in the process.

Lovely soft texture, crunch crust and open crumb and nice, slightly sweet, taste. Kept really fresh for a long time as well. Still almost like fresh after about 2.5 days from the bake.

Bigger biga 2

I have plucked up the courage to try pushing the biga experiment to the limit as per the conversation in the previous posting with GaryBishop about whether 50% biga is the sweetspot by going for a 100% biga in the next loaf I a preparing. Trying for a 30% wholegrain rye loaf.

Will be reporting back with results.

Benito's picture
Benito

Still working on my sandwich bread (bake in a Pullman pan) that isn’t enriched with fat.  I decided to add a touch of honey to balance the sour notes since I didn’t use a stiff sweet levain for this bake.  I may switch to a stiff sweet levain next time to reduce the sour notes, we’ll see how I feel when that next time comes up.

I’m loving the pecan and walnuts in this bread though.  Although it doesn’t have the softness of my Hokkaido milk bread, it also doesn’t have the animal fats from the milk or the butter.  Also, making this bread and developing the dough by hand down here without my Ankarsrum Assistent make a less enriched bread easier to do.  In this heat and humidity I’ve been feeling a bit more lazy so this fits the bill.

For 1 loaf in a 9x4x4” Pullman pan.

 

Build stiff levain, ferment at 74°F for 10 hours overnight or about 72°F for 12 hours.

 

In the morning, add salt to the water and dissolve.  Then add the levain and break down the levain as well as you can.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds.  Add the pecans and walnuts through a series of folds, incorporate well.  Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

 

Once the dough has risen 30-40% then shape the dough into a batard and place in prepared pan.

 

Final proof the dough until it has reached 1 cm of the rim of the pan.  pre-heat oven at 425°F .

 

Once oven reaches 425ºF score top of dough and then brush with water or egg wash.  Sprinkle seeds on top if you wish. Transfer to oven and bake (without steam) for 25 mins.  Rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if needed.

My index of bakes.

The Roadside Pie King's picture

I can taste the difference, with my eyes. We enterupt this program with a updated announcement.

March 8, 2024 - 10:53am -- The Roadside Pi...

Due to a change in my busy schedule (eye roll) EIB style country bread is 24 hrs ahead of schedule. 

 My personal impressions of Ken Forkish's formula. While some of the procedures seem unnecessary, and some seem strange, I am impressed by the care given to the. Temperatures, timings, and tracking of progress. So far so good. The levien is following the prescribed timings. Final dough autolysis/mix will comence directly.

Hello, good morning, que paso?

 We are about two hours away from the final dough mix. 

tpassin's picture

Adventures With Freezing I.

March 8, 2024 - 6:59am -- tpassin
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I've always wondered how frozen unbaked bread can work.  I've read that there are yeast varieties that have been specially developed to do well while frozen, but that wouldn't be my starter.  Still, I know some people have frozen their dough and baked respectable bread.  So I thought I'd try it myself.

The recipe is nearly the same as from the other day -

https://www.thefreshloaf.com/node/73930/trying-shorter-bulk

Martadella's picture
Martadella

I have to stop eating gluten for a while, so why not to learn how to bake stuff without it.

My no recipe approach does not work anymore. I produced a hideous monster of a loaf ans it is going to enrich my compost pile today. I thought: it cannot be any more complicated than a rye bread. Well, it can.

Anyway, I found this beautiful recipe on YouTube and this bread is just lovely.  The dough was very pleasant to work with and the result actually exceeded my expectations.  Slices great, makes a lovely toast. 

 

https://youtu.be/2qumv7WtK9A?si=jon_oXl9hyf5QyUn

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