September’s Baking 2011
[1]September’s Baking 2011 [2]
The new job is proving to be very demanding, as I should have anticipated! A last minute appointment in a very busy baking school inevitably means there is a lot to do. And staying in Leeds for 2 nights, away from home, is not easy to adapt to, even though I have been made so welcome by friends who offered me a place nearby to stay when this job first became a real possibility. It will remain difficult for Alison and me to deal throughout the year, for sure.
On the bread front, I have made the following breads, in addition to the Kamut ® loaves recently posted.
A Borodinsky mainly following Auerman’s techniques, but using crushed roasted barley instead of crystal barley malt powder, as posted here: http://www.thefreshloaf.com/node/24237/celebrating-rye-breads [3] I wondered if it may prove to have a burnt, or, bitter taste to it, but the flavour was really lovely in the finished bread. I used Organic Rye Flakes as a topping on the bread rather than freshly ground coriander seeds.
[4]Borodinsky using a “Scald” [5]
Makes 1 “Pullman Pan”
Material | Formula [% of flour] | Recipe [grams] |
1. Rye Sourdough 2 refreshments, 80g stock |
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|
Bacheldre Organic Dark Rye Flour | 30 | 300 |
Water | 50 | 500 |
TOTAL | 80 | 800 |
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2. “Scald” |
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|
Bacheldre Organic Dark Rye Flour | 20 | 200 |
Crushed Roasted Barley | 4.5 | 45 |
Organic Blackstrap Molasses | 6 | 60 |
Coriander Seeds-ground | 1 | 10 |
Salt | 1 | 10 |
Water | 35 | 350 |
TOTAL | 67.5 | 675 |
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|
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3. Final Paste |
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|
Rye Sourdough [from above] | 80 | 800 |
Scald [from above] | 67.5 | 675 |
Bacheldre Organic DarkRye Flour | 25 | 250 |
Gilchesters Organic Pizza/Ciabatta Flour | 25 | 250 |
TOTAL | 197.5 | 1975 |
Overall Hydration | 85% | - |
Pre-fermented Flour | 30% | - |
FACTOR | 10 | - |
The good news is that the wood-fired oven fired really well today. I had to hand-mix over 5kg of dough first thing this morning. This is quite a challenge with weak Northumbrian flour and hydration at 78%! The 1 hour autolyse is essential, then gently working the dough on the bench to develop the gluten over a lengthy time period also makes life easier. I used 2½ hour bulk with one S&F before scaling, dividing and shaping. I made 2 loaves scaled at 1660g and 2 at 835g. Final proof was a further 2½ hours. I baked out the bigger loaves for just short of 1 hour. More detail on this formula is available here: http://www.thefreshloaf.com/node/24911/gilchesters-miche-and-borodinsky-bread [10] and
In the meantime I built a really good fire in the oven. Once “scuffled” out, the oven settled at around 300°C, with the top heat radiating from the curved roof particularly effectively.
Material | Formula [% of flour] | Recipe [grams] |
1. Refreshed Leaven, 3 refreshments from 40g stock |
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|
Total Flour [Carrs Special CC] | 27 | 756 |
Total Water | 16 | 448 |
TOTAL | 43 | 1204 |
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2. Final Dough |
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|
Leaven | 43 [27 flour, 16, water] | 1204 |
Gilchesters Organic Farmhouse Flour | 73 | 2044 |
Salt | 1.79 | 50 |
Water | 62 | 1736 |
TOTAL | 179.79 | 5034 |
% pre-fermented flour | 27 | - |
% overall hydration | 78 | - |
FACTOR | 28 | - |
Lots of photographs are attached.
[12] Top heat reading from the roof of the oven; Infra Red laser point thermometer
[13] Bottom heat reading after one hour of baking, with the oven door ajar for 10 minutes
[14] [15] [16] [17] [18] [19] [20] [21] [22] Thin Cell Walls, above
and the finished crumb, close-up, below:
I’m finding it quite difficult to keep up with everyone’s posts on TFL at the moment with my midweek schedule journeying to Leeds and back. Apologies if I’ve not kept in touch with everyone’s baking activities.
All good wishes
Andy