Gilchesters Miche/Boules; Borodinsky using the Auerman Process. 6th February 2012
I made these 10 loaves using the wood-fired oven today.
The oven is now heating up well; I have moved batches of wood inside around our Inglenook fireplace for a few days and this extra drying really helps. Burning logs is now easy, and it makes the oven "solid".
1. “Borodinsky” using the Auerman Method
One Pullman Pan
Rye Sour build:
Day | Time | Stock Sour | Dark Rye | Water | TOTAL |
Sunday | 10:15 | 92 | 285 | 475 | 852 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a. Rye Sourdough |
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|
Bacheldre Organic Dark Rye Flour | 30 | 300 |
Water | 50 | 500 |
TOTAL | 80 | 800 |
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1b. “Scald” |
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Bacheldre Organic Dark Rye Flour | 15 | 150 |
Red Malted Rye | 5 | 50 |
Organic Blackstrap Molasses | 6 | 60 |
Boiling Water | 35 | 350 |
TOTAL | 61 | 610 |
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2. “Sponge” |
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Rye Sourdough [from 1a.] | 80 | 800 |
“Scald” [from 1b.] | 61 | 610 |
TOTAL | 141 | 1410 |
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3. Final Paste |
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“Sponge” [from 2] | 141 | 1410 |
Bacheldre Organic Dark Rye Flour | 30 | 300 |
Marriage’s Organic Strong Flour | 20 | 200 |
Salt | 1.5 | 15 |
Crushed Coriander Seeds | 1 | 10 |
TOTAL | 193.5 | 1935 |
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% pre-fermented flour | 30 + 20 = 50 | - |
% overall hydration | 85 | - |
% wholegrain flour | 80 | - |
FACTOR | 10 | - |
Method:
- Build the sour as described, 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.
- Mix the sponge with the flours, salt and coriander using a paddle beater, on first speed for 2 minutes, and second speed for 3 minutes, scraping down the bowl as necessary. DDT 28°C.
- Bulk proof for 1 hour.
- Line a Pullman Pan neatly with silicone paper and scale the paste into the pan, neatening off carefully. Top with some freshly crushed coriander seeds. Attach the lid.
- Final Proof 3 hours. Bake a minimum of 4 hours in the “dead” wood-fired oven, up to 16 hours
- Cool on wires
2. Gilchesters’ Miche/Boules
Makes 9 loaves: 2 @ 1350g; 3 @ 950g; 3 @ 650g and 1 @ 350g
Levain build:
Day | Time | Stock Levain | Strong White Flour | Water | TOTAL |
Sunday | 12:00 | 40 | 350 | 210 | 600 |
Sunday | 16:30 | 600 | 350 | 210 | 1160 |
Sunday | 21:00 | 1160 | 425 | 255 | 1840 |
The leaven was then allowed to prove slowly overnight in the fridge
Material/Stage | Formula [% of flour] | Recipe [grams] |
1. Wheat Levain |
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|
Marriage’s Organic Strong White Flour | 25 | 1125 |
Water | 15 | 675 |
TOTAL | 40 | 1800 |
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2. Final Dough |
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Wheat Levain [from above] | 40 | 1800 |
Gilchesters’ Organic Farmhouse Flour | 75 | 3375 |
Salt | 1.8 | 81 |
Water | 58 | 2610 |
TOTAL | 174.8 | 7866 |
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% pre-fermented flour | 25 | - |
% overall hydration | 73 | - |
% wholegrain flour [approx 85% extraction] | 75 | - |
FACTOR | 45 | - |
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. [84 – 1] – 18 – 20 = 45. Water temperature required at 45°C. The gentle nature of the mixing action is evident here with just 1°C rise in temperature due to friction!
- Bulk prove the dough maintaining DDT of 26°C for 2 hours.
- 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.
Happy Baking!
Andy