“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.
“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.
I made 6 loaves of Gilchesters’ Miche [2 had been sold before I could take photos], and 3 loaves of very delicious Rye Bread using the lovely Rauchmalz; sour but just balanced by the sweetness in the soaker. I suspect this will behave like Franko’s recent loaf, and become less sour in the next few days. The wind has been wild once more, and the wood a trifle damp. Fires have been tricky to build!
1. Rye Sourdough Bread with a Dark Rye and Smoked Malt Soaker
Rye Sour build:
Day/Date | Time | Stock Sour | Dark Rye | Water | TOTAL |
Friday 20.01.2012 | 21:45 | 50 [F25+W25] | 275 | 475 | 800 |
Saturday 21.01.2012 | 16:30 | 800 | 300 | 500 | 1600 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a. Rye Sourdough |
|
|
Bacheldre Organic Dark Rye Flour | 30 | 558 |
Water | 50 | 930 |
TOTAL | 80 | 1488 |
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|
|
1b. “Scald” |
|
|
“Rauchmalz” Bavarian Smoked Malt | 10 | 186 |
Bacheldre Organic Dark Rye Flour | 10 | 186 |
Boiling Water | 35 | 651 |
TOTAL | 55 | 1023 |
|
|
|
2. “Sponge” |
|
|
Rye Sourdough [from 1a.] | 80 | 1488 |
“Scald” [from 1b.] | 55 | 1023 |
TOTAL | 135 | 2511 |
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|
|
3. Final Paste |
|
|
“Sponge” [from 2] | 135 | 2511 |
Bacheldre Organic Dark Rye –finely sifted | 20 | 372 |
Carrs Special CC Flour | 30 | 558 |
Salt | 1.5 | 28 |
Fresh Yeast | 1 | 18.6 |
TOTAL | 187.5 | 3487.6 |
|
|
|
% pre-fermented flour | 30 + 20 = 50 | - |
% overall hydration | 85 | - |
% wholegrain flour | 70 | - |
FACTOR | 18.6 | - |
Method:
- Build the sour to the schedule shown above; make the Scald at the same time as preparing the final refreshment of the sour. Cover and cool to room temperature overnight. Make the Sponge first thing in the morning and ferment this for 4 hours.
- Add the flours, salt and yeast [yeast is optional] to the sponge and mix with a paddle beater until thoroughly combined.
- Bulk proof for 1 hour.
- Line a Pullman Pan and other bread pans neatly with silicone paper and scale the paste into the pans, neatening off carefully. Top with some crushed smoked malt and dark rye flour. Attach the lid. I made one panned loaf scaled @ 500g, one @ 1000g with the remainder used for one large Pullman Pan. Dust the surface tops of the loaves with a mix of dark rye flour and rauchmalz.
- Final Proof 4 hours.
- These loaves can be baked in the dead wood-fired oven. However mine were ready to bake at the same time as the Gilchesters’ Miche, so I baked them long and slow in the electric oven at 140°C with fan.
- Cool on wires
2. Gilchesters’ Miche/Boules
Makes 6 loaves: 3 Boules @ 400g, 1 Boule @ 800g and 2 Miche @ 1200g.
Levain build:
Day/Date | Time | Stock Levain | Strong White Flour | Water | TOTAL |
Friday 20.01.2012 | 22:00 | 40g[F25,W15] | 275 | 165 | 480 |
Saturday 21.01.2012 | 16:35 | 480 | 475 | 285 | 1240 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1. Wheat Levain |
|
|
Marriage’s Organic Strong White Flour | 25 | 750 |
Water | 15 | 450 |
TOTAL | 40 | 1200 |
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|
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2. Final Dough |
|
|
Wheat Levain [from above] | 40 | 1200 |
Gilchesters’ Organic Farmhouse Flour | 75 | 2250 |
Salt | 1.8 | 54 |
Water | 56 | 1680 |
TOTAL | 172.8 | 5184 |
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|
|
% pre-fermented flour | 25 | - |
% overall hydration | 71 | - |
% wholegrain flour [approx 85% extraction] | 75 | - |
FACTOR | 30 | - |
Method:
- Build the levain, see description above.
- For mixing, first of all mix on first speed for 3 minutes with a hook attachment, then autolyse the Gilchesters flour with the water for 1 hour.
- Add the levain and the salt. Mix on first speed only for 10 minutes. Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp. 3[26 – 1] – 20 – 20 = 35. Water temperature required at 35°C. Retard overnight.
- Bulk prove the dough allowing it to reach DDT of 26°C.
- Scale and divide as above. Mould round and rest for 15 minutes. Prepare bannetons, re-mould dough pieces and set to final proof.
- Final proof DDT maintained at 26°C, for 3 hours.
- Tip each loaf out of the banneton onto a peel, score the top and set to bake on the sole of the wood-fired oven. Small loaves bake in half an hour, next biggest takes 40 minutes and the biggest loaf took around 50 minutes.
- Cool on wires.
You’ve seen the Gilchester loaves a lot now. I was amazed at the tolerance within this dough, as I managed to maintain proof at 18°C throughout a 6 hour period, following on from overnight retard and 2 hours in bulk. Firing the oven today in the wind was a bit of a nightmare! The rye loaves are new, and the taste is fantastic. I bought the smoked malt some time ago; it is a brewing adjunct really, but I saw Franko’s recent post:
http://www.thefreshloaf.com/node/26796/january-bakingpane-de-campagne-red-fife-and-rye-barley-mash-loaf [1] and was reminded of an ingredient I had in the cupboard which needed a good use.
The formula is spiked with yeast as my rye sourdough has been struggling of late. Some of you will know that I use Bacheldre Rye Four and it is very thirsty. I have been experimenting with a stiffer sour, hydrated at 100% recently. This has not been a success. I have returned to 167% hydration, and, hey presto! My rye sour has now returned to its full activity.
A few photos attached:
Tomorrow I have a meeting with the Press, who want to run a feature in Thursday’s local paper. Fantastic timing as I do the first Farmer’s Market the following day. I am now booked to deliver a talk and demonstration for our local Food Festival in September as well.
It has been a busy week and weekend, with a Consultancy project on Friday which needed writing up straight away. Next week the MSc in Food Policy starts once more, and I have lined up laminated yeasted pastries, scones, foccacias and some more bread for the Market, along with 3 back-to-back meetings all day on Tyneside on Tuesday. Busy Busy!
All good wishes
Andy