Some New Loaves
A few new loaves have come to fruition. First is the play on Baguette de Tradition. Adding cocoa, brown sugar, and chocolate to make a nice Thanksgiving holiday bread. So good while the crust is crunchy with just some butter or better yet nutella. Others claim its pairing to goat cheese as a treat as well. Use semi sweet to keep it kid friendly or go bittersweet for a more adult version.
A good friend brought me a couple bags of Caputo's fine durum flour and I've wanted to make a nice stirato. 40% Durum Wheat and a slow rise like Pain a la Anciene made for a very tasty loaf.
Finally a loaf I've been thinking of ever since my first run using whole sprouted rye berries in a loaf. I love the pop and chew they add. Plus they allow for a lighter loaf to be loaded with rye. I decided to put a spin on Pumpernickel using the sprouted berries and molasses and then added a twist from Russian Rye incorporating some bread spice. And we have Da Funkernikel. I'm very happy with the results.
The miche in the background is a play on the Pane Maggiore with increased PF and decreased hydration but I used a softer white flour so it felt pretty similar to its predecessor. Haven't cut in yet but will soon.
Cheers and Happy End of the Year,
Josh
Cocoa de Tradition
For 4 Loaves @ 400g
595g H20 (82%)
711g Central MIlling AP (from Costco) (98%)
15 g Fresh Milled Rye (2%)
58g Cocoa Powder (8%) Good Quality here makes a difference
58g Brown Sugar (8%)
1g Diastatic Malt (.1%)
2g Instant Yeast (.3%)
16 g Sea Salt (2.2%)
580g Chocolate (Semi Sweet Chips or Chopped bittersweet pending your liking)
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1) Mix all ingredients for a few minutes just til is a nice well formed dough. 5 minutes by hand
2) Bulk 3:00 - Fold @ 20, 40, 60
3) Divide on a floured surface to rough rectangles @ 400 g Place on floured couche tops down
4) Proof 50-60 minutes and prepare oven to 480F with steam setup
5) Flip off couche and bake with steam for 17 minutes and vented about 20 more.
Da Funkernikel (4 loaves @ 750g)
Sprouted Rye:
Soak two-thirds the needed amount in water for 8 hours. Drain and place in a pan or dish where they will be no more than 1" high. Cover with moist paper towel and plastic. Stir as often as you can and keep slightly moist with a spray bottle. Use when young sprouts begin.
Spice Mix: Equal Parts fennel seed, caraway, and coriander seed toasted and ground in spice mill.
Rye Sour: Let Ferment 12-16 hours @ 73F
133 g H20
167g Fresh MIlled Rye
42 g Refreshed Rye Seed
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Dough: DDT 76F
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1000 g H20
924g Central Milling Bakers Craft
43g Fresh Milled Rye
289g Fresh Milled Hard Red Winter Wheat
29g Blackstrap Molasses (2%)
4 g Bread Spice (.3%)
36 g Sea Salt (2.5%)
361g Sprouted Rye Berries
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Total Flour: 1444 Grams (64% White, 16% Rye, 20% Whole Wheat) 13% PF and 25% Sprouted Rye
Total H20: 1155 (80%)
Total Dough: 3030 g
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1) Mix Sour and ferment 12-16 hours @ 73F
2) Autolyse 30 minutes holding back 5% H20 for final mix. DDT 76F
3) Soften Rye Sour with Molasses and some of the H20 and add to auolyse. Mix to combine. 5 minutes
4) Add Salt with remaining H20 and continue to mix to medium development (7-10 minutes)
5) Add Sprouted Rye and mix gently until incoroporated
6) Bulk 2:30 with folds @ 30,60,90
7) Pre-shape in a soft round, rest 15 minutes and shape to floured bowl. Retard 12 hours.
8) Bake 500 with steam for 20 mintues, then vented for 30-40 more.
And that Miche: