Gilchesters Miche and Borodinsky Bread
[1]Gilchesters Miche and Borodinsky Bread [2]
I made these loaves at home in my new SMEG oven at the end of August.
I have a new job, starting very soon, back on the “Lecturing Circuit”…the best of news! Even better, the work is exciting, challenging and specific to my specialist area of baking. The pay is improved too, and the terms of service. The down side? It means I have to travel even further…to Leeds, a good 100 miles away, and 2.5 hours on the train! This means staying in Leeds through the middle part of the week…ho hum!
Still, I will be at home in Northumberland at the weekends, indeed, 5 nights of the week. I hope to have the wood-fired oven working better very soon, so there should be plenty for me to post on moving forward.
In the meantime, a re-visit to 2 of the breads I am most pleased with producing in the months gone by.
- 1. Gilchesters Miche
Material | Formula [% of flour] | Recipe [grams] |
1. Refreshed Leaven |
|
|
Total Flour [Carrs Special CC] | 27 | 480 |
Total Water | 16 | 286 |
TOTAL | 43 | 768 |
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|
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2. Final Dough |
|
|
Leaven | 43 [27 flour, 16, water] | 768 |
Gilchesters Organic Farmhouse Flour | 73 | 1320 |
Salt | 1.78 | 32 |
Water | 62 | 1116 |
TOTAL | 179.78 | 3236 |
% pre-fermented flour | 27 | - |
% overall hydration | 78 | - |
FACTOR | 18 | - |
Method:
- I began with 40g of levain from stock, which was given 3 refreshments the day before use to end up with 800g mature culture. I retained 32g for stock and used the remaining 768g in the final dough.
- Firstly, autolyse the Gilchester flour 1320g] with the water [1116g] required for the final dough, for 1 hour.
- Combine the autolyse, levain and salt [32g] and mix gently to a developed dough over 20 minutes.
- Rest covered for a bulk proof of 3 hours. One S&F after 1¾ hours.
- Scale and divide into 2 x 1.6kg pieces. Mould round and set upside down in prepared bannetons.
- Final proof for 3 hours.
- Bake profile as follows: Pre-heat the oven for 1¼ hours; take up to 280°C, then allow to sit at 250°C until 15 minutes before baking commences. Take back up to 280°C. Tip the proofed dough piece onto a pre-heated baking sheet dusted with semolina, and cut the top. Use boiling water in a pan filled with stones as a steam source and set the tray and bread onto the pre-heated baking stone. Turn the heat setting to 250°C, and bake for 15 minutes with the fan turned off. Mist the loaf after 8 minutes, and top up the boiling water in the pan of stones to keep the steam supply going. Turn the heat to 235°C. Then drop the loaf directly onto the baking brick, remove the steam source, and switch over to convection baking. Bake a further 25 minutes. Turn the heat down to 200°C and bake for another 10 – 15 minutes. Turn off the oven, but leave the loaf inside, with the oven door ajar for 10 more minutes. Cool on wires.
- 2. Borodinsky
Material | Formula [% of flour] | Recipe [grams] |
1. Rye Sour Refreshment One |
|
|
From Stock |
| 63 [23 flour, 40 water] |
Bacheldre Organic Dark Rye Flour |
| 90 |
Water |
| 150 |
TOTAL |
| 303 |
|
|
|
2. Full Sour |
|
|
Rye Sour from above |
| 303 |
Bacheldre Organic Dark Rye Flour |
| 210 |
Water |
| 350 |
TOTAL |
| 863 [63 retained as stock] |
TOTAL used | 80 [30 flour, 50 water] | 800 [300 flour, 500 water] |
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|
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3. “Scald” |
|
|
Bacheldre Organic Dark Rye Flour | 20 | 200 |
Red Malt | 5 | 50 |
Organic Blackstrap Molasses | 6 | 60 |
Coriander, freshly ground | 1 | 10 |
Salt | 1 | 10 |
Boiling Water | 35 | 350 |
TOTAL | 68 | 680 |
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|
|
4. “Sponge” | 23:30, Friday 08.07.2011 |
|
Rye Sourdough [from 2] | 80 [30 flour, 50 water] | 800 [300 flour, 500 water] |
Scald [from 3] | 68 | 680 |
TOTAL | 148 | 1480 |
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|
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5. Final Paste |
|
|
Sponge [from 4] | 148 | 1480 |
Bacheldre Organic Dark Rye Flour | 30 | 300 |
Carrs Special CC Flour | 20 | 200 |
TOTAL | 198 | 1980 |
% pre-fermented flour | 50 | [30 from sour + 20 from scald to make “sponge”] |
% overall hydration | 85 | - |
FACTOR | 10 |
|
Method:
- Rye sourdough utilised 2 refreshments beginning with 63g stock and ending up with 863g finished culture. 63g retained for stock and 800g used in the final paste.
- Make the scald at the same time as the final refreshment of the sour: weigh the red malt [sift as necessary] and dark rye flour into a bowl, add the salt, and coriander, which should be freshly ground using a mortar and pestle. Weigh the molasses into a pan, and pour boiling water onto this to the specified weight. Bring this to a rolling boil on the cooker hob top. Pour onto the dry ingredients and combine well with a stout plastic or wooden spatula. Add any extra boiling water required first by checking the weight of the contents to allow for any evaporation. Cover and cool.
- Make the sponge by combining the sour and scald. Cover and hold at 28°C for 4½ hours.
- Add the final portion of flours to form the final paste. Cover and bulk prove for one hour.
- Scale and divide; 500g for a small loaf, and the remainder for a Pullman Pan, just short of 1.5kg.
- Final proof of 3 hours.
- Bake with a regular supply of steam in a convection oven at 190°C. The small loaf bakes in 50 minutes, and the Pullman Pan in just over 2hours.
- De-pan and cool on wires.
All good wishes
Andy