June Baking; restricted
[1]
Given my flour delivery was put back a week, and the weather has done nothing except rain here in the UK, seemingly incessantly, and forever, my baking schedule has been somewhat interfered with.
So, here are a few loaves I've baked recently. The Gilchesters' loaves were made today, and I will repeat again tomorrow as I dive into a dissertation on UK Organic Wheat, and prepare for a trip to Dunbar in Southern Scotland to introduce a training programme at a great local Bakery Co-operative
Borodinsky using the Auerman Process
Rye Sour build:
Day/Date |
Time |
Stock |
D Rye |
Water |
TOTAL |
Temp °C |
Weds 13th June |
20:00 |
40 |
300 |
500 |
840 |
30 |
Saturday 16th June |
18:30 |
840 |
450 |
750 |
2040 |
30 |
Final Paste:
Material/Stage |
Formula [% of flour] |
Recipe [grams] |
1a] Rye Sourdough |
|
|
Bacheldre Organic Dark Rye Flour |
30 |
750 |
Water |
50 |
1250 |
TOTAL |
80 |
2000 |
|
|
|
1b] “Scald” |
|
|
Bacheldre Organic Dark Rye Flour |
15 |
375 |
Red Rye Malt |
5 |
125 |
Blackstrap Molasses |
6 |
150 |
Crushed Coriander Seeds |
1 |
25 |
Boiling Water |
35 |
875 |
TOTAL |
62 |
1550 |
|
|
|
2. “Sponge” |
|
|
Rye Sourdough [from 1a] |
80 |
2000 |
“Scald” [from 1b] |
62 |
1550 |
TOTAL |
142 |
3550 |
|
|
|
3. Final Paste |
|
|
“Sponge” [from 2] |
142 |
3550 |
Shipton Organic Light Rye Flour [997] |
50 |
1250 |
Salt |
1.2 |
30 |
TOTAL |
193.2 |
4830 |
|
|
|
% pre-fermented flour |
30 + 20 = 50 |
- |
% overall hydration |
85 |
- |
% wholegrain flour |
50 [+ 50 type997] |
- |
FACTOR |
- |
25 |
Method:
- Build the sourdough as described above. Make the “scald” as follows: crush the coriander and add it to the red rye malt and dark rye flour. Weigh the molasses into a pan, add water and bring to a rolling boil. Tip this onto the flour mix, and add any extra boiling water if there is evaporation. Stir well to ensure full gelatinisation. Cover and cool.
- Once sufficiently cool, add the scald to the sour to make the sponge. Cover and leave to ferment for 4 hours @ 35°C.
- For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed. Scrape down the bowl to ensure thorough mixing.
- Bulk proof for 2 hours with DDT at 28°C.
- Scale and divide into 5. Shape and drop into 5 Sandwich Pans, prepared with lining of shortening and coating of rye flour. Smooth off and top with freshly crushed Coriander seeds, then apply lids.
- Final proof for 2 hours at 28°C, then bake.
- Pre-heat the oven to 280°C. Load the pans, apply steam, after 10 minutes turn the oven down to 110°C, and move to Convection setting. Keep a supply of steam in the oven and bake for 6 hours.
- Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.
This is a video demonstrating how best to scale these loaves, and shape them for the pans. In years gone by at Village Bakery, a team of 2 bakers would produce 2 x 150kg batches of this type of Rye paste and scale it off in this way.
http://www.youtube.com/watch?v=Xf36f0Fw0_E&feature=youtu.be
Roasted Brazil Nut and Prune Bread
Material/Stage |
Formula [% of flour] |
Recipe [grams] |
1. Biga |
|
|
Carrs “Special CC” Flour |
20 |
300 |
Water |
12 |
180 |
Fresh Yeast |
0.2 |
3 |
TOTAL |
32.2 |
483 |
|
|
|
2. Final Dough |
|
|
Biga [from 1] |
32.2 |
483 |
Carrs “Special CC”Flour |
55 |
825 |
Marriage’s Organic Strong Wholemeal |
25 |
375 |
Butter |
5 |
75 |
Salt |
1.67 |
25 |
Fresh Yeast |
1.33 |
20 |
Water |
56 |
840 |
Soft Prunes |
12.5 |
180 |
Brazil Nuts - toasted and chopped |
12.5 |
180 |
TOTAL |
200.2 |
3003 |
|
|
|
% pre-fermented flour |
20 |
- |
% overall hydration |
68 |
- |
% wholegrain flour |
25 |
- |
FACTOR |
- |
15 |
Method:
- Prepare the Biga the night before.
- Combine all the ingredients in the mixer except the fruit and nuts. Mix on first speed until clear, scraping down as needed. Mix for 6 minutes on second speed with the hook attachment. Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter. DDT 28°C.
- Bulk Ferment 1½ hours.
- Scale and divide into 3 x 1kg pieces; mould round. Rest 15 minutes then shape as bloomers. Glaze with beaten egg.
- Final proof 1½ hours.
- Score the tops of the loaves with 4 diagonal cuts and bake in a pre-heated electric oven at 170°C with convection for 55 minutes.
- Cool on wires.
Both the Borodinsky and the Toasted Brazil Nut and Prune Breads were lovely. My apologies, the photographs don't really tell the best story. It seems to be permanently dark in our house at the moment...and it was our longest day very recently too!!
Gilchesters’ Miche
Makes 2 loaves @ 1350g
Levain build:
Day |
Time |
Stock Levain |
White Flour |
Water |
Total |
Temp °C |
Saturday 23rd June |
21:30 |
40 |
400 |
240 |
680 |
18 |
Material/Stage |
Formula [% of flour] |
Recipe [grams] |
1. Wheat Levain |
|
|
Marriage’s Organic Strong White Flour |
25 |
400 |
Water |
15 |
240 |
TOTAL |
40 |
640 |
|
|
|
2. Final Dough |
|
|
Wheat Levain [from above] |
40 |
640 |
Gilchesters’ Organic Farmhouse Flour |
75 |
1200 |
Salt |
1.6 |
24 |
Water |
58 |
928 |
TOTAL |
174.6 |
2792 |
|
|
|
% pre-fermented flour |
25 |
- |
% overall hydration |
73 |
- |
% wholegrain flour [approx 85% extraction] |
75 |
- |
FACTOR |
- |
16 |
Method:
- Build leaven as schedule.
- Mix Farmhouse flour and water for 3 minutes on first speed, then autolyse for 1 hour. Add leaven to Autolyse and mix for 5 minutes on first speed. Add the salt and mix a further 4 – 7 minutes on first speed. Scrape down the bowl as necessary. DDT 24°C.
- Bulk proof 3 hours; S&F after 1 and 2 hours.
- Scale, divide and mould round. Rest 15 minutes, covered, and prepare the bannetons. Re-mould dough pieces and place upside down in bannetons.
- Final proof 2 – 3 hours.
- Score top with an “A” and bake in a pre-heated electric oven at 250°C with steam for 10 minutes. Switch to convection, drop the heat to 200°C and bake a further 30 minutes. Drop the heat to 160°C and bake out 12 - 15 minutes.
- Cool on wires.
This all leaves me with a good bit of baking to do next week as the Alnwick Farmers' Market takes place on Friday. After that, it's Hexham on Saturday week.
The Summer looks busy; Alnwick Farmers' Market end of July; Powburn Show early August, more on this soon; holiday on Paxos for 2 weeks; August Farmers' Market; Bank Holiday party for friend's 50th. Then in September it's Alnwick Food Festival, where I'm doing a presentation and taking a stall along with my colleague Ann from Doughworks [ http://www.doughworks.co.uk/ ]
Happy Baking everybody!
Andy