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Nine Weeks’ Baking; summarised

A lot to write about, I suppose, given I have not managed to post a blog entry for almost nine weeks, mainly because I have been so busy, and tied up with so many baking-related activities.

The March Farmers’ Market in Alnwick was a big success; the sun shone all day long, and my stall caught everybody’s attention as it was facing straight at the towns’ shoppers on entry to the Market Square.   I sold out of bread in just over 2 hours.

Alison and I took the long drive to NW Scotland the next day after the Market, for a week’s holiday.   The beautiful weather we had enjoyed for most of March was breaking, so our time in Sutherland brought snow, wind and sleet, as well as sunshine.   Our holiday cottage had an old-fashioned stove with an endless supply of fuel to burn.   The kitchen had some wonderful “le Creuset” pans, so I decided to experiment with the Dutch oven methods of baking oft mentioned on TFL.

I had taken my Rye Sourdough culture plus Bacheldre Organic Dark Rye and Marriage’s Organic Strong Wholemeal.   I baked twice through the week, and made the same loaf each time, naming it “Rye and Wholewheat Holiday Bread”, with an “H” cut into the top.   Here are the essential details:

Rye and Wholewheat Holiday Bread

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Rye Sourdough
Stock		40
Bacheldre Organic Dark Rye Flour	30	150
Water	50	250
TOTAL	80	440
Returned to stock		40
2. Final Dough
Rye Sourdough [from 1]	80	400
Marriages Organic Strong Wholemeal	70	350
Salt	1.6	8
Water	35	175
TOTAL	186.6	933
% pre-fermented flour	30	-
% overall hydration	85	-
% wholegrain	100	-
FACTOR	-	5

 

Method:

 

• Build the sourdough to the required quantity.   I used 2 refreshments over 36 hours.
• Mix sourdough with water and flour; cover and autolyse 50 minutes.
• Add salt and develop by mixing by hand for 10 minutes.
• Bulk proof for 2 hours; S&F after one hour
• Pre-shape, then prepare a banneton.   Final shape.
• Final Proof for one hour.
• Pre-heat Electric fan oven containing Le Creuset Roasting pot and lid for one hour to 240°C.   Also set a pan of hot stones in the bottom of the oven prior to pre-heating.
• Flour the base of the hot Le Creuset pot and tip the proved loaf gently into the pot.   Flour the top if needed, then score an “H” for holiday into the top.   Load the lidded pot to the oven and apply steam.   Turn the heat to 200°C after 15 minutes.   Take the lid off after another 15 minutes and bake out for another 10 – 15 minutes.   Turn the oven off and leave the loaf inside for 10 minutes with the door wedged ajar.
• Cool on wires.

 

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What was special?   This is a 100% wholegrain loaf, with 85% hydration.   Our sandwiches, enjoyed out “in the hills” were joyful.   Here is a brief reminder of an amazing part of the world which we both love so much.

 See:

http://www.youtube.com/watch?v=Ny1zVAsT_IM&feature=plcp 

I revised my Hot Cross Bun recipe, finally giving in and cutting down on the liquid content, which was excessive.   Freshly ground spices; they are divine!   Formula:

 

HOT CROSS/SPICY BUNS

Makes 36 buns @ 70g

 

Material	Formula [% of flour]	Recipe[grams]
1. FERMENT
Strong White Bread Flour	20	180
Caster Sugar	5	45
Fresh Yeast	8	72
Water @ 38°C	45	405
TOTAL	78	702
2. FINAL DOUGH
Ferment [from above]	78	702
Strong White Bread Flour	80	720
Salt	1	9
Milk Powder	8	72
Butter	15	135
Egg	15	135
Caster Sugar	15	135
Cinnamon	1	9
Nutmeg	1	9
Sultanas	33	297
Raisins	17	153
Mixed Peel	17	153
TOTAL	281	2529
3. CROSSING PASTE
White Flour		150
Shortening		35
Water		200
4. STOCK SYRUP
Caster Sugar		150
Water		150
FACTOR		9

 

Method:

• Make the sponge [flying ferment]: Weigh out the water, making sure temperature is correct.   Dissolve the yeast into the water.   Add the flour and sugar, and whisk to a smooth batter.   Cover and leave in a warm place for 45 minutes
• Weigh the other ingredients: blend the flour with the other dry ingredients.   Cut the butter into small pieces and rub roughly through the dry ingredients.   Weigh the egg separately.   Weigh the dried fruit separately.
• Add the egg and dry ingredients to the risen sponge, and combine to form a soft and strong dough.   Mix for 3 minutes on first speed and 8 minutes on second speed to develop, scraping down the bowl as necessary.
• Rest the dough for 20 minutes, then use a metal cutter to cut through the dough and add the fruit.
• Rest the dough for 40 minutes.   Scale and divide into 70g pieces
• Mould each dough piece round, and rest covered for 15 minutes.   Prepare 3 baking sheets for the oven.   Pre-heat the oven [180°C, or, 160°C for a fan oven]
• Re-mould dough pieces and tray-up 4 x 3 on baking sheets lined with silicone paper [baking parchment].   Brush the tops of the dough pieces with beaten egg and cover.
• Final proof in a warm environment for 1½ to 2 hours.
• Pipe on crosses for HotXBuns.
• Bake for 15 – 20 minutes
• Glaze with sugar syrup immediately after baking
• Cool on wires

 

The April Farmers’ Market was equally successful; I took record takings, and had one loaf left to give to my business adviser who I was able to meet up with after the market closed to discuss a potentially very exciting new business opportunity currently being explored.

Early in May we set out on a new Farmers’ Market adventure with a partnership with an old friend and business colleague who has built a fabulous wood-fired oven in his garden in Ryton, on the edge of the very lovely Tyne Valley.   I have posted on this before, here: http://www.thefreshloaf.com/node/27794/development-day-work-nigel-13th-march-2012 [5]

My friend Nigel is making some White Levain breads and some Golden Linseed and Light Rye breads.   I am making Moscow Rye and Gilchesters’ Miche, which I have posted on before…a number of times.   We made just short of 100 loaves.   Moving forward our aim is to make 150 loaves.   Hexham is a lovely, historic town in the west of Northumberland, and trade at the Farmers’ Market is brisk…weather permitting!!   We enjoyed sunshine and had sold out by lunchtime.   Very good vibes!

Now I am building up stock ready for the next Alnwick Farmers’ Market on Friday.   I’ve made Moscow Rye and some Black Pumpernickel breads in pans to keep the non-wheat people happy, as well as plenty of Gilchesters’ type breads.   Today I spent some time perfecting a Pain de Campagne recipe using 2 leavens.   I have posted similar before, but here are the details:

20^th May 2012

Pain de Campagne with Rye Sourdough and Wheat Levain

Rye Sour Refreshment:

Day/date	Time	Sour [g]	Dark Rye [g]	Water [g]	TOTAL [g]	Temp °C
Sat 19 May	15:00	40	200	120	360	28°C

 

Wheat Levain Refreshment:

Day/Date	Time	Levain	Bread Flour	Water	Total	Temp °C
Sat 19 May	15:00	40	160	96	296	22°C
Sat 19 May	18:00	296	200	120	616	22°C

 

 

Material/Stage	Formula [% of flour]	Recipe [grams]
1a Wheat Levain	60% hydration
Marriage’s Organic Strong White Flour	22.5	360
Water	13.5	216
TOTAL	36	576
1b Rye Sourdough	167% hydration
Bacheldre Organic Dark Rye Flour	7.5	120
Water	12.5	200
TOTAL	20	320
2. Final Dough
Wheat Levain [from 1a]	36	576
Rye Sourdough [from 1b]	20	320
Marriage’s Organic Strong White Flour	50	800
Marriage’s Organic Strong Wholemeal	20	320
Salt	1.5	24
Water	43	688
TOTAL	170.5	2728
% pre-fermented flour	30	-
% overall hydration	69	-
% wholegrain flour	27.5	-
FACTOR	-	16

 

Method:

• Prepare the levains as schedule.   Make a cold “autolyse” with final dough flour and water plus the rye sourdough.   Chill the autolyse and the wheat levain overnight.
• Combine wheat levain and autolyse in the mixer on first speed for 5 minutes.   Add the salt, mix 2 minutes on first and 3 minutes on second speed.
• Bulk ferment for 2½ hours; S&F after 1 and 2 hours.
• Scale and divide [2 @ 1400g]; mould round.   Rest 15 minutes and prepare 2 large bannetons.   Re-mould and set for final proof in bannetons.
• Final proof 1½ hours.   Pre-heat oven.
• Tip onto peel, cut the top of the loaf and mist with water spray; set on stone in the oven.   Apply steam.    Set into oven at 280°C, no fan.   Set heat to 250°C.   Mist loaf after 10 minutes and top up steam if needed.   After another 10 minutes, switch to convection and drop heat to 200°C for 20 minutes.   Drop heat to 180°C and bake out a further 10 – 15 minutes.
• Cool on wires.

A few photos:

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I wrote a feature on the joys of baking bread at home, which appeared in “Culture” Magazine late in April, free with the Newcastle Journal.   Maybe you can see it here? The feature is on pp.58: http://www.journallive.co.uk/2012/04/26/culture-magazine-december-2011-61634-28430272/ [9]

 

And last week a local cookery writer came to visit and do a day of baking with me.   Her enthusiasm was infectious, and I tested both the wood-fired oven and electric oven to the limit, making Seigle d’Auvergne, Gilchesters’ White loaves, Wholemeal Bloomers, Moscow Rye panned loaves and Spicy Buns [as a featured recipe].   Busy day!   For more on Jane Lovett, see here: http://www.janelovett.com/ [10]

Honestly, there is a lot more than this going on just now, and it is making it impossible for me to post as much as I have done in the past.   My apologies for that.   Still, I promise to keep everyone up to speed on the Bread and Roses baking ventures, somehow or other.

Oh! Alison’s booked our holidays too: we are off to Paxos in August for 2 weeks.   It’s the Powburn Show just before we go, and Alnwick Farmers’ Market shortly after we return!   Then it’s the Food Festival in Alnwick in September and I have a Guest Speaker slot.    Hopefully, I will have completed my Dissertation too and be looking forward to a trip to London to celebrate being awarded a Master’s Degree.   That is sometime away, and a lot will happen in between times.

My very best wishes to you all

Andy