Some Recent Bakes
You know your in a drought when it feels strange to have rain up here in Northern California where it usually rains nearly half the year. Some can't handle it but I've come to love it. I get to live just minutes from a variety of beautiful beaches, have a Redwood Forest for a backyard, and an amazing marsh that draws a ridiculous variety of bird life. Not to mention just an hour from beautiful rivers and mountains going the other direction. Finally it rained yesterday. And instead of the non stop mist we are so accustomed too it actually down poured with thunder and lightning. And we need it desperately with all the wildfires going on. Let's hope for a wet winter up on the Pacific Northwest.
I thought I'd share some bread I've baked in the past few weeks . I now do the Farmer's Market less regularly and focus on my Tuesday bake for barter/donation. As we all know home ovens don't lend to production so In the past few months I've worked on increasing the output without having to bake for 20 hours straight. The primary solution was introducing my "tasters" to tinned Rye Breads which by surprise has been very popular. I'm able to bake 4 pullman pans a few days in advance which get quartered and double my previous output. Most weeks they get reserved faster than the levain breads. I've also added some simpler breads like pain rustique, SJSD, slowrise baguettes, and some focaccia flats. These fit in to the bake day and follow right after the levain breads have finished baking without much effort.
70% Whole Rye with Whole Wheat and Soaker
For 1 Pullman (2.2 KG)
Rye Sour: 16-20 hours @ 70-73F
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21 g Refreshed Rye Sour
335g H20
411g Whole Rye Flour
4 g Sea Salt
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Soaker: Make at same time as Rye Sour
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421 H20
421 Coarse Rye Flour
8 Sea Salt
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Final Paste DDT 80-82F this will require the final water be very warm
All Rye Sour
All Soaker
220 H20 (very warm)
361 Whole Wheat,
8 Instant Yeast
11 Sea Salt
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Mix Sour and ferment 16-20 hours. MIx Soaker, cover, and set aside.
Mix All together (I mix for about 15 total minutes by hand)
Bulk Ferment: 30 minutes
Place in lightly greased pan and smooth out with wet spatula. Sprinkle lightly with Rye Flour.
Proof 50-60 minutes
Bake 470 with steam for 15 minutes and turn down to 400 and bake an hour longer rotate pans half way through. Temp @ 208-210F
Cool on racks. Wrap in linen at least 24 hours
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Some 36 hour fermented SJSD with fresh milled whole grain and added malt. Really Good Stuff
And finally my most recent Pane Maggiore bake which I continue to tinker with. This is made with a stiff levain and as always freshly milled whole grains. Not bad but more tinkering to come.
Cheers
Josh