Date Bread, Challah, Market Day
One of the great things about TFL is that when I see an ingredient at the store, even though I've never used it before I know it will be good because of all the posts I've read. So it was the other day while shopping at Costco, when a bag of Deglet Noor dates jumped into my basket and came home with me. I've only eaten dates a few times, and don't like them so much as I find them too sweet and sticky. Nonetheless, there they were and so had to be used. The next day, I built up my rye sour way too much getting ready for market day and was on the verge of tossing the extra as I already had enough baking to do. But then I remembered the dates. So I pulled them out, cut them in half, and computing madly, made up a bread around them. I made two loaves, a pan loaf and a hearth loaf. The hearth loaf was so pretty I decided to sell it at the market the next day, but we ate the other one. When my husband tasted it, he announced that if I only wanted to make breads like that, it would be fine with him. And really it was delicious.
I may not like dates in general, but apparently I like dates in bread.
Then my real baking for market day got going. I made crown challahs, cherry almond whole wheat loaves, baguettes, Hamelman's Pain au Levain with mixed starters, and rolls made out of the same dough.
The market was as slow as can be, but I still sold almost everything. I traded two of the leftover loaves - one for corn, and the other for quiche. Then had one baguette left to take home.
I've learned a lot about baking larger quantities since I last posted using a lot of the great advice I got here. Friday-Saturday I made 26 loaves and 10 rolls. It is a lot of work, but easier as time goes on. My last bake before running off to the market was a load of baguettes (8) and the rolls. For some reason, my oven was just not hot enough and I couldn't get either the baguettes or the rolls properly browned before I had to go. But they sold anyhow, and no one seems to mind a paler loaf or roll except for me.
Date Bread | ||||
Final | Starter | Total | BP | |
KAAP | 400 | 400 | 46% | |
WW | 300 | 300 | 35% | |
Rye | 162 | 162 | 19% | |
Water | 510 | 133 | 643 | 75% |
Salt | 16 | 16 | 1.9% | |
Dates | 146 | 146 | 17% | |
Rye Sour | 295 | 19% | ||
Flour | 862 | |||
Dough | 1667 | |||
Mix all intensely in mixer - dough is very wet | ||||
Bulk Retard at 10pm | ||||
Remove after 10 hours | ||||
Shape | ||||
Proof | ||||
Bake at 450 for 45 minutes with steam |
Cherry Almond Whole Wheat | ||||
KAAP | 43 | 43 | 14% | |
Rye | 41 | 41 | 14% | |
WW | 218 | 218 | 72% | |
Water | 153 | 63 | 216 | 71% |
Salt | 6 | 6 | 2% | |
Broken almonds | 35 | 35 | 12% | |
Dried cherries | 50 | 50 | 17% | |
Yeast | 2 | 2 | 1% | |
Starter | 72 | |||
Sour | 75 | |||
total flour | 302 | |||
total dough | 611 | |||
Preferment % | 28% | |||
Autolyse flour and water 1 hour | ||||
Mix all until relatively strong 15 minutes | ||||
BF 2 hours | ||||
Shape | ||||
Retard 8 hours | ||||
Bake at 450 with steam for 45 minutes |
Date Bread | ||||
9/5/2013 | ||||
Final | Starter | Total | BP | |
KAAP | 400 | 400 | 46% | |
WW | 300 | 300 | 35% | |
Rye | 162 | 162 | 19% | |
Water | 510 | 133 | 643 | 75% |
Salt | 16 | 16 | 1.9% | |
Dates | 146 | 146 | 17% | |
Rye Sour | 295 | 19% | ||
Flour | 862 | |||
Dough | 1667 | |||
Mix all intensely in mixer - dough is very wet | ||||
Bulk Retard at 10pm | ||||
Remove after 10 hours | ||||
Shape | ||||
Proof | ||||
Bake at 450 for 45 minutes with steam |