1st March 2012 Premature Springtime Baking
1st March 2012 Premature Springtime Baking
Today I made some breads to begin re-stocking the freezer for the next market. It has been a beautiful day; a real pleasure to get out onto the patio and work on the oven.
The 3 wholemeal bloomers are yeasted, made with an overnight sponge. The Gilchesters’ loaves are the same as the last few batches; a mixer and oven full! The Pumpernickel is an authentic one. Thank you to Mini for clarifying this; these loaves contain only RYE. There is “altus” from Borodinsky bread, then there is Whole Rye berries, Cracked Rye grain and Dark and Light Rye Flours. Add a little Blackstrap Molasses and Salt to complete the formula. Apologies, but I don't have photos as this bread isstill in the oven just now.
1. Wholemeal Bloomers
Material/Stage | Formula [% of flour] | Recipe [grams] |
1. Overnight Sponge |
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Marriage’s Organic Strong White Flour | 25 | 500 |
Water | 15 | 300 |
Fresh Yeast | 0.2 | 4 |
TOTAL | 40.2 | 804 |
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2. Final Dough |
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Overnight Sponge [from 1] | 40.2 | 804 |
Marriage’s Organic Strong Wholemeal | 75 | 1500 |
Fresh Yeast | 1.8 | 36 |
Salt | 1.5 | 30 |
Water | 56 | 1120 |
TOTAL | 174.5 | 3490 |
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% pre-fermented flour | 25 | - |
% overall hydration | 71 | - |
% wholegrain flour | 75 | - |
FACTOR | 20 | - |
Method:
- Make the sponge the night before and leave covered to ferment.
- Calculate water temperature needed for DDT of 28°C. Combine Water and Wholemeal in the mixer, then autolyse for one hour.
- Add the Salt, Fresh Yeast and Sponge and mix with the hook attachment for 2 minutes on first speed and 4 minutes on second speed. Scrape down, rest for 10 minutes, then mix a further 1 minute on first speed and 2 minutes on second speed.
- Bulk proof, maintaining the dough temperature @ 25°C for 2 hours with S&F after 1 hour.
- Scale and divide: 3 bloomers @ 1160g
- Final proof @ 18°C for 2 hours
- Bake in the wood-fired oven for 45 minutes.
- 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 |
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Wednesday | 09:00 | 40 | 200 | 120 | 360 |
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Wednesday | 17:30 | 360 | 500 | 300 | 1160 |
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Wednesday | 21:30 | 1160 | 450 | 270 | 1880 |
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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 the Gilchesters flour with the water, on first speed for 3 minutes with a hook attachment, then autolyse for 1 hour.
- Add the levain and the salt. Mix on first speed only for 10 - 15 minutes. Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp. 3[28 – 1] – 18 – 20 = 43. Water temperature required at 43°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, one S&F after one hour.
- 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.
- Bake in the wood-fired oven.
- Cool on wires.
3. Black Pumpernickel Bread
Day | Time | Stock Sour | Dark Rye | Water | TOTAL |
Wednesday | 07:30 | 40 | 90 | 150 | 280 |
Wednesday | 14:00 | 280 | 510 | 850 | 1640 |
Material | Formula [% of flour(?)] | Recipe [grams] |
1a. Rye Sour Dough |
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Bacheldre Organic Dark Rye Flour | 30 | 600 |
Water | 50 | 1000 |
TOTAL | 80 | 1600 |
1b. “Altus” |
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Old Bread [Borodinsky] | 11 | 220 |
Molasses | 4 | 80 |
Water | 18 | 360 |
TOTAL | 33 | 660 |
1c. Soaked Rye Berries |
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Organic Whole Rye Berries | 20 | 400 |
Water | 23 | 460 |
TOTAL | 43 | 860 |
2. Final Dough |
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Rye Sour Dough | 80 | 1600 |
Soaked Bread | 33 | 660 |
Soaked Rye Berries | 43 | 860 |
Salt | 1.5 | 30 |
Organic Cracked Rye Grain | 25 | 500 |
Shipton Organic Light Rye 997 | 25 | 500 |
TOTAL | 207.5 | 4150 |
% pre-fermented flour | 30 | - |
% overall hydration | 101 | - |
% wholegrain | 75 [+ 25@997ash] | - |
FACTOR | 20 | - |
Method:
- Build the sour as schedule
- Prepare the “altus” by dissolving the molasses in the water and soaking the bread pieces in the sweet liquor.
- Soak the whole rye grain in cold water for 8 hours; strain off and wash the grain, then cook it for half an hour. Reserve any spare cooking liquid. Cover and cool.
- For the final paste, combine the rye sour, “altus” and cooked rye berries, then add the cracked rye, light rye flour and salt into a mixing bowl. Use the paddle beater and mix to combine on first speed for 2 minutes and second speed for 4 minutes. Scrape down as needed and add the cooking liquor to let the paste down if needed. I added a further 200g at this stage, meaning overall hydration of 101%. I added flour, cracked and wholegrain to come to 100% for the formula but did not include the “altus”. So, there is 2000g rye and 2020g water in the recipe used. DDT is 28°C.
- Bulk proof 1 hour.
- Scale and divide. I used 1 Pullman Pan and 2 other tins with foil lids.
- Final proof 3 hours.
- Bake in the "dead oven", covered, in the wood-fired oven, with steam, for 12 to 16 hours.
- Cool on wires
- Wrap in linen and leave undisturbed ambient for 36 hours before slicing [10]
A very enjoyable day making good bread!
Best wishes
Andy