The Fresh Loaf

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Benito's picture
Benito

This is another recipe from Full Proof Baking.  This is really simple just keep the butter cold and you’re golden.  Don’t throw away your discard, there are so many things to make with your discard.

 

 150 g All purpose flour 

8.5 g sugar

4.g sea salt

4 g baking soda

20 g baking powder

3 g garlic powder 

 

113 g (½ cup) unsalted butter

145 g sharp cheddar.    661

150 g sourdough discard 100% hydration

60-80 g buttermilk 

 

Whisk all dry ingredients together in a large bowl

Grate 113 g (½ cup) frozen unsalted butter into dry ingredients

Then toss butter to coat with flour as you go.

Rest in the freezer.

Grate 145 g (1 ⅓ cup) sharp cheddar into a bowl

Divide and place 35 g of the grated sharp cheddar into a separate bowl to top biscuits later.

Add 150 g of sourdough discard to the 110 g of grated cheddar

Then add 60-80 g of buttermilk ( how much depends on how wet your sourdough discard is) mix with fork to well combined x 1 min.

Move that to the refrigerator. 

Then turn on oven set to 475ºF Bake.

Line baking sheet with parchment paper (or use the cast iron skillet)

Working quickly about 20 mins later add wet ingredients on top of dry, use bowl scraper to cut and rotate and fold ingredients together, it is really important not to over work this.  The dough should see very dry and shaggy.  

Next turn the dough onto the countertop and collect the dough into a mound using the bench scraper as much as possible so not to warm up the butter in the dough.  Press it down and then give it a fold.  Then using a floured rolling pin roll out the dough to about 10 inches in length.  Then cut into thirds and stack (letter fold), repeat this several times turning a quarter turn after stacking each time.  Roll to about a one inch thickness then cut out biscuits (do not twist).

Place the biscuits on your parchment lined sheet pan or skillet and use your finger to press the center of each biscuit to create a little indent, about ½” deep, this prevents the biscuits from tipping over when baking.

Finally, top each biscuit with a heap of that extra cheddar we put aside earlier.

Place them into the oven and immediately turn the temperature down to 450ºF.

Bake for 10-12 mins or until they are golden brown.

After baking, let them cool in the sheet/skillet a few minutes before carefully transferring them to a cooling rack.

pul's picture
pul

I had not made Hokkaido-style dough for some time. For the fluffyness of it, I decided to have a run yesterday and was pretty happy with the rise and softness of loaf and buns. The levain was built in two stages throughout a combined 12-hour period, where the first stage was 100% hydration, and the second stage was a stiff 50% version. All ingredients are supermarket off-the-shelf, and I realize now that I am running out of AP flour!

 

Tangzhong Weight Percent
AP Flour 35g6%
Water 150g25%
Dough    
AP Flour 499g84%
Salt 5g1%
Sugar 30g5%
Egg 40g7%
Milk 253g43%
Butter 25g4%
Malt (optional) 8g1%
Levain @ 50% hydration 90g15%
     
 Total dough1135g 
 Total flour594g 
 Total water + egg473g 
 Hydration80%  

From my point of view that are two success factors to observe. The first factor is related to the sequence how the ingredients are mixed, and the second factor is that it is very important to develop gluten so that the dough has strong structure to fuel enough rise during proofing and baking.

Process

The Tangzhong is prepared upfront by mixing flour and water and heating on the fire. Steer the flour-water mixture continuously avoid boiling and let it cool. Once cooled, mix it with milk and levain, whisking gently to break up the stiff levain. Add the egg and mix well to combine all semi-liquid ingredients. At this point start adding the dry components and mixing then into the liquid one after another in the following sequence: malt (optional), sugar, salt and AP flour. Mix everything in a soggy mass and knead to develop gluten. I kneaded for about 10 min on the counter (I guess french slaps could be efficient, but I did not want to create a mess in the kitchen). After gluten is developed, let the dough rest for 20-30 min and then incorporate the butter into the dough. Make sure sufficient kneading is done after the butter is incorporated. You should be looking for a silky skin dough. That is pretty much there is to it. I still applied three sets of stretches and folds spaced by 1 hour from each other. Total bulk fermentation lasted around 5 hours. Once the bulk fermentation is complete, divide the dough into 4 parts, pre-shape as boule and rest for 30 min on the counter. I used 3/4 of the dough for the loaf and 1/4 for the buns.

Baked the buns for 25 min on a 180C / 350F oven, then baked the tin loaf for 35 min on 180C / 350F. Prior to baking, basted buns and loaf with egg wash and sprinkled some sesame seeds on the buns. The rise has been phenomenal, probably a combination of the process, active levain, timing and luck. Will enjoy the results for few days to come.

 

WatertownNewbie's picture
WatertownNewbie

This is for all of the new bakers who want to tackle a Tartine recipe and get a sense of what to expect and look for during the various stages.

The Tartine Bread book begins with the Basic Country Bread, which is 90% all-purpose flour and 10% whole wheat flour.  With a 75% hydration, this can be a challenge for those who have not handled much dough, but the recipe is manageable, and making this bread will give you experience in recognizing the signs for when to move on from step-to-step (and when to be patient too).

The night before, I mixed 20 grams of starter with 100 grams of 50/50 all-purpose/whole wheat flour and 100 grams of water.  It is amazing that all of the lift is provided by this little amount of starter.  After all, 20 grams is less than three-quarters of an ounce, and there will be over two pounds of flour in the dough.

These ingredients were stirred until thoroughly mixed and then the container was covered for the overnight period.  By the next morning the leaven had expanded nicely.

On the left are top and side views of the leaven just after being mixed, and on the right are similar views from the next morning.  Note the bubbles on the surface and side of the container.  This is a healthy, vigorous starter.

Tartine calls for mixing the water and leaven before adding the flours.  There is 700 grams of water (my kitchen was a bit chilly, so I used pretty warm water) and 200 grams of leaven.  After adding the leaven to the water (I let it drop out of the container into the water while I watched the scale and used a spatula near the end to get the amount right), I stirred the leaven into the water, which helped distribute it before any flour was added.

Next the flour went in, and the mixing was about to start.

The goal now was simply to make sure that there was no dry flour.  I used a dough scraper (which I will point out in one of the photos that follow below) to help integrate the water and flours, and eventually I used my hand to move the dough around enough to get everything moist.  Then the container was covered for the autolyse session, which lasted forty minutes.

As you can see, from outward appearances not much happened during the forty minutes, but in fact there was the beginning of gluten development.  With the autolyse completed, it was time to add the salt and some water to help dissolve the salt.  First I sprinkled the salt around to distribute it, and then I sprinkled the water around.  Now the fun began.

Still working with the dough in the Cambro container, I moved it around to absorb the additional water (essentially massaging the dough and turning it to expose any dryer portions) and mix in the salt.  When the water had been absorbed (perhaps five minutes), I dumped the mass of dough onto our granite countertop.

In the past I have typically continued to work the dough by hand in the Cambro tub, and that produces fine results, but this time I decided to do some slap-and-folds (aka French folds) for the initial mixing.  If you prefer to mix the dough in your container, I heartily recommend the videos of Trevor J. Wilson on his Breadwerx site, where he demonstrates a simple way to create nice doughs.  It took me awhile to include French folds in my set of techniques, so do not feel any need to venture there yet, especially if you are new to bread making.

After five hundred French folds, I had a dough mass with some great gluten development and a smooth surface.  (By contrast, I recently baked a Jeff Hamelman bread that uses bread flour and has a 65% hydration, and the dough came together fairly quickly and required many fewer French folds, but that illustrates a difference between all-purpose and bread flours and 75% v. 65% hydration.)  I always check the temperature of my dough at the end of the inital mixing because that gives me a sense of what to expect during the bulk fermentation.  (Also, note the red dough scraper -- mentioned above -- in the background.)

The 73F temperature told me that the dough was going to take a little longer for bulk fermentation than if the target temperature of 78-82F as described in Tartine Bread had been reached.  That was fine, because good bread takes patience, and the reward is good flavor.

The recipe calls for four stretch-and-fold sessions spaced thirty minutes apart beginning thirty minutes after the initial mixing.  Thereafter the Tartine Bread book says to monitor the dough and give a stretch-and-fold as needed until the bulk fermentation stage ends.  I did the four S&F sessions and then another an hour after the fourth.  This composite photo shows the dough just before each of those five S&F sessions and then at the end of the bulk fermentation.

My Cambro tub holds 12 quarts, so the dough sits near the bottom as it spreads to the sides, but a discernible expansion occurred, especially in the final two photos.  Another way to monitor the bulk fermentation is to note changes from the top, and the following composite photo shows the state of the dough just before each of the five S&F sessions.

Note that as the bulk fermentation progresses, the dough tends to retain the shape from its previous S&F, which is a sign of growing strength.  Similarly, as the dough does gain strength, it spreads less and also shows that strength during the S&F (when I could feel the dough gaining in resistance).  The following composite photo shows the state of the dough just after each of the five S&F sessions.

Note how it is possible to bring the dough together much better as the bulk fermentation goes along.  (Also, I should add that each S&F is done a bit more gently than the preceding one so as not to deflate or damage the dough.)  Sometimes I end up doing another S&F before the bulk fermentation stage concludes, but in this case I saw that the dough was ready to be divided.  This photo shows the dough just before being dumped onto the countertop.

My experience with this dough in particular and doughs in general led me to note several factors, and I point these out mainly for those who are new and want some clues and signs to watch for.  The dough had billowed, which showed up in the expanded volume, but also in the feel during the final S&F.  There were numerous bubbles on the side and bottom of the container.  (I often lift the Cambro tub and look at the underside, and if there are no bubbles I know that the bulk fermentation stage needs to continue, whereas here it was ready to end.)  During the last S&F session the dough did not cling to the side as much, indicating the further development of gluten and the transformation of the dough into a unified mass.  When I lightly jiggled the container, the dough wiggled gently back-and-forth a bit.

The next step was to get the dough onto the counter, divide the dough, and do the pre-shape.  Then came the bench rest, which was thirty minutes.  This composite photo shows the dough just out of the tub and the two portions just before and just after the bench rest.

Note the bench scraper and container of flour in the background.  Once the mass of dough was on the counter, I sprinkled some flour on top and lightly spread it around with my hand across the top surface to cover any sticky areas.  Then I used the bench scraper to divide the dough into two portions.  This was not a sawing action, but rather a cut straight down and then a short slide to one side to separate the cut.  I usually do that three times to divide a mass of dough this size.  Then I slid the bench scraper under a dough portion around its perimeter to make sure it was not sticking somewhere onto the counter.  Then I flipped each portion over so that the floured side was now on the counter.  I used a stitching process to pull sides of the dough up and toward the center and then pressed down gently to adhere the part pulled up. This created some surface tension on the part that was now the underside.  After I pulled from all directions toward the center, I used the bench scraper to flip the portion back over.  Using the bench scraper along the side of the portion and my hand as a guide, I slid the portion on the dry countertop and created further surface tension.  (King Arthur as well as the San Francisco Baking Institute have excellent videos on pre-shaping and shaping dough, and I recommend watching those.)  During the bench rest I lightly draped a tea towel over the dough.  As you can see, the dough had enough strength to retain its general shape during the thirty minutes, but enough extensibility to spread a bit too.

Next came the final shaping, and I opted for a boule and a batard.  My original plan had been to keep the bannetons in the refrigerator overnight, but during the final shaping I sensed that this dough had moved along, and I would be wise to monitor it.  Dough that enters the fridge does not immediately drop to 37F and instead takes awhile to reach that temperature.  During that time the fermentation continues.  This dough ended up spending a bit over six hours in the refrigerator before being put into the oven.  This composite photo shows the two loaves just before going into and just after coming out of the refrigerator.

I scored the two loaves before they went into the oven (the boule in a Dutch oven and the batard on a baking stone).

Here are the finished loaves from an angle.

The batard baked for 42 minutes and the boule for 47 minutes at 450F.  (I typically find that the loaf on the baking stone needs less time than the one in the Dutch oven, and I check the internal temperature with my Thermapen to make sure it is at least 208F.)  The decision to pull the loaf from the oven essentially comes down to crust coloration, and I prefer a dark bake to enhance the flavor of the crust.

One of the loaves was a gift for a neighbor, but here is the crumb from the one we kept.

Thank you for reading this far, and I hope that you benefited from the details and photos.

Bröterich's picture
Bröterich

This one I baked in a Big Green Egg. I can't say how it tastes, it's still warm.

Recipe here: https://breadtopia.com/whole-grain-sourdough/

SirSaccCer's picture
SirSaccCer

Today I made my second attempt at baking the birote salado from Guadalajara, Mexico. It doesn't seem to be particularly well known outside of its home country: there is no English Wikipedia entry about it, for example, nor (to my great surprise) has it been mentioned on this site outside of a recent thread. I think it's time for the birote to make its way into these hallowed halls, so others can have a go at it, play with the recipe and try making an at-home version of delicious tortas ahogadas, or "drowned sandwiches". These sandwiches are a Guadalajaran street food with which the birote is inextricably linked.

Note that the recipe and much of what I know about the birote salado comes from David Norman's Bread on the Table, an excellent book with a full smorgasbord of recipes for unique European and other breads.

The history of the birote salado seems uncertain, but it's generally agreed that it is based on recipes of the French, who brought their baking techniques to Mexico when they were occupying the country in the mid-1800s. One story is that a French soldier called Birotte invented the bread, while another is that the Birotte family bakery was among the first to produce it. In any case, it's easy to see how the baguette might have inspired the shape of the birote, which is elongated like the baguette but typically much shorter. But in contrast to the traditional baguette, not only is the birote salado leavened with wild yeast, the levain is fed with beer! This appears to slow fermentation considerably, and of course it adds characteristic malt and hop flavors to the final product.

Here is a short video (en español) with a few words to say about the history and popularity of this unique bread. Even if you don't speak Spanish, you'll still enjoy some really cool shots of the production line.

On to the recipe, which makes eight 150 g rolls, each about the right size for a sandwich. I did a half recipe as a trial bake.

Formula

LevainMassBaker's %  
Ripe starter20 g3%  
AP flour270 g39%*39% prefermented flour
Beer175 g25%  
Final dough    
Levain all   
AP flour430 g61%  
Salt18 g2.50%  
Sugar20 g3%  
Water444 g64%*20 g more than original recipe 
     
Total1376 g197.50% 

 

Procedure

  1. Begin with a ripe starter (I fed mine and let it ferment for ~9 hours). Mine is 60% hydration, but since the initial starter is just a small percentage of the final dough, I imagine a 100% starter would work fine with no modifications.
  2. Let the beer come to room temperature (a Mexican lager for most traditional flavor, but as you can see, I just used what I have), then mix with starter and add flour. Combine til homogeneous and ferment levain for 12 hours.
  3. Mix final dough dry ingredients together. Dissolve levain in water and add dry ingredients to wet. Combine until homogeneous (my dough was medium stiff--in fact I had to add a few more grams of water, for which I accounted in the recipe above). Stretch and fold 4-5 times over the course of an hour until the dough is taut and smooth.
  4. Bulk ferment for 4-6 hours, punching down once after 2-3 hours. The recipe claims 2 hours of total fermentation, but that is impossible in my hands. The dough never doubled in volume and generally seemed a bit sluggish (I think the microflora are probably a bit hung over from all that beer). However, it was clearly filling steadily with gas, so I took my chances with it after 6 hours.
  5. Turn out and divide into equal portions (8 x 150 g, or perhaps 4 x 300 g). Preshape into balls and rest 20 minutes.
  6. Shape rolls much like baguettes: a few median folds and then a roll and taper. Think "bananas" to get the classic shape. Nest in couche or tea towel.
  7. Allow to rise for 1-1.5 hours. As before, the rolls did not double in volume, but they got gassier as evidenced by the poke test.
  8. Score with one cut along the axis, at a shallow angle. Bake at 475 °F, with steam, for 10-12 minutes. Remove steam, reduce heat to 450 °F and bake a further 10-18 minutes until crisp, golden and hollow-sounding when thumped.
  9. Let cool and enjoy. To make a torta ahogada, the basic idea is to cut a birote nearly in half, spread it with refried beans, stuff with carnitas, dunk (all the way!) in garlicky tomato sauce and drizzle on some spicy arbol chile salsa. Recipes abound on the internet. Or check out David Norman's book!

Modifications to consider

  • I was concerned that the dough would be too dry, but I think it held fine. The beer seems to make the dough a little slacker. When I get better with wet doughs I can perhaps add a few more grams of water.
  • I know there is not a lot of hands-on time in any bread baking activity, but the 7-8 hours from mixing dough to baking can be tricky to find when my schedule is back to normal. If I were in more of a hurry, I'd treat the levain more like a paté fermentée, and add a gram or so of yeast to the final dough, which should shorten fermentation time to under 2 hours. In fact as I understand it this is how it is typically made in Guadalajara. Or else I'd find a point to retard in the fridge; maybe a long cold bulk fermentation would do ok.

Photos

Beery levain

Beery levain (¡Salud!)

Dough before bulk ferment

Dough before bulk ferment

Dough after bulk ferment

Dough after bulk ferment (didn't rise a whole lot, but obviously bubblier)

Birotes en couche

Birotes on the couche, before rising

idaveindy's picture
idaveindy

I'm working on sourdough tortillas.  To reduce calories  I like the idea of sourdough to soften the tortilla instead of lots of oil.  

So far I'm experimenting, just measuring salt and baking soda, and eyeballing/guessing the rest.

l did remember to weigh the total resulting dough today, about 120 grams, and that was enough for 3 tortillas about 8 to 8.5" in diameter each.

So far I have... per 120 grams of total dough (3 tortillas):

- 1/8 tsp baking soda. (Previously tried 1/4 tsp, which was too much. will try 1/8 next time.)

- 1/8 tsp salt.

- 3/8 tsp regular olive oil.

---

My starter was only about 3 days old, and was kept in the fridge, taken out, not warmed up first. It's 100% hydration, in the past has always been fed with Bob's Red Mill All Purpose flour.   I did not plan on adding any water, but I added too much flour (same BRM AP), and so I had to add a few drops to get a soft dough.

I mixed the salt and baking soda in with the flour first, to ensure even distribution, before working the flour into the starter.

At 1/4 tsp baking soda (per 120 g total dough) I could taste the baking soda.  I'm using baking soda instead of baking powder because the sourdough starter is already acidic.

--

So... some of the "rise" or leavening action comes from the fermenting sourdough, as long as you leave it to ferment a bit, and some supposely comes from the heat/baking soda/acidic starter.

Today I cooked the tortillas soon after mixing the dough, and so the baking soda was enough to leaven it.  On a previous attempt, I gave the dough some time to ferment before cooking, and got a softer and more airy tortilla.  Sorry, I forgot the timing already.

I found that you do need at least some oil for a soft tortilla.  So far my oil-free tortillas are not flexible enough to use as wraps.

Also, don't cook the tortilla too long or it will stiffen and the skin gets too hard.

--

I cooked it on a fry pan/griddle at medium-low heat, 4 out of 10 on the electric burner, until there were brown spots on both sides.

 I let the tortillas sit covered a while after cooking so that the internal moisture would soften the outer skin.  A "tortillera" would be good for that.  You do that with  oil/lard based tortillas anyway.  

The sitting/softening process is important, or else the tortillas are too stiff to fold.

yozzause's picture
yozzause

 

What a great day for baking, today was a Lemon Fruit Bread. I upped the lemon juice content to be half lemon juice half water and included the grated peel as the Myer lemons have such a lovely skin. i also used 2 free range eggs from my daughters place in Serpentine where the 3 Hens range over 5 Hectares, the lemons also came from Serpentine

 

 This is a good one for using those lovely Myer Lemons, there is some prior preparation to making the lemon the star of this and i guess it would also work for scones and fruit cake too, that is the soaking of the dried sultanas in lemon juice for a few hours or overnight and then drying them off again before incorporating into the mix. Combine all your ingredients excepting the sultanas and the butter and salt, just bring them together (hydrating) and then let them sit covered for 1/2 to 1 hour. then begin your mixing in earnest, i usually mix by hand on the bench top but machine is fine once the dough is formed and looking reasonably smooth you start to incorporate the butter and salt, the theory behind this is that the gluten strands have had a chance to develop, i find that i add a smear across the dough and work it in each small addition, the dough will come back to a nice smooth homogeneous mass this is when the dried sultanas are worked in. This formula has a ratio of 50% fruit which takes a bit of rolling and folding to get into the dough. Once that is done it needs to bulk ferment in a container that will allow for expansion to occur (double in size). Depending upon the weather and temperature of the room where the BF is going to occur it will be around 2 to 3 hours, if you mark the container or even take a phone pic you will have a good indication of when that has happened for you. The dough is then "Taken" and degassed "punched down" it can then be divided into portions , if its going into tins and you are not sure of the quantity required use the doubling in size as a guide to the volume required and make a note of how much you needed for future reference. But other than that weigh the dough piece and divide evenly. "Hand the dough up" bring it into a compact round shape cover with a cloth or plastic to prevent skinning and protect from draughts allow to rest for 10 to 20 minutes the dough will feel relaxed and a bit more puffy. time to shape to your desired shape, rounds , torpedoes or twists again cover, i put mine in plastic shopping bags to make like a little tent to prove. should be allowed to double in size again about an hour or so depending on its environment. they go into an oven set just under the 200C mark and baked for 20 + minutes . upon removal from the oven brush with a sugar syrup made from lemon juice and sugar melted in the microwave, it will give you a sticky shiny but tangy top crust. i was looking at the new season Oranges on my daughter's trees and thinking Orange and Poppy Seed Loaf coming up next!

 

aldeninthemiddle's picture
aldeninthemiddle

First post here! Started making sourdough about a month ago. I’ve lurked this site and got some really amazing insight from this community. little things you folks have shared that would just take time to understand and get a sense of. I feel that I’ve learned much living vicariously through your documented bakes :-).
I was gifted bread, by Jeffrey hamelman last December by a fellow horticulture classmate. It had sat on a shelf for a while until I got into sourdough. This bread comes from that book and it’s been a great resource for me. I scaled it down to make a loaf. 

overnight build soaker and rye sourdough 

in the morning, mix everything but the sourdough and let autolyse for 3 hours. I included all the salt on accident, as it was included in the soaker and there isn’t much water to lend to the flour being that a lot of it is in the sourdough as well. At the end of autolyse the dough was pretty stiff and could not hold a windowpane.

added sourdough and mix a bit

10 minutes late knead a bit more

30 minutes later slap and fold, about 75 

30 minutes later laminate 

1 hour later coil fold

2 hours bulk fermentation 

preshape, rest a bit, shape, proof two more hours 

baked in 550 preheated oven with accompanying hot cast waffle iron and a tin loaf filled with two towels and boiling water poured right before dough drop off.

*all throughout the dough was not very extensive and I had to be extra careful not to tear the dough, I’ve been having problems developing proper strength, but I feel the lamination method has helped me a lot. I don’t think I’ve been slap and folding properly is why, so this extra step has helped me in the process to create strength and surface tension without tearing the dough, which has been a real problem I’ve been having.  I was also worried as I had to tamper with the fermentation times, but I did not add yeast. I think it turned out well!! I do think I should lower the temp though, where the seam burst the bread was already a dark brown color, whereas the crust all around was not as crusty as I would like. All in all though very happy with the bread. My first few loaves were really more of pancakes than bodacious loaves of bread. Now I feel like I am in the beginning of knowing how to bake good bread. Woo! A triumph indeed, I will be making bread for the rest of my life, and am better for it! 

 

 

 

Bread1965's picture
Bread1965

With clearly too much time on my hands I'm constantly thinking of what to add to bread. This was a 30% whole wheat loaf with 10% cashew nut pieces and 5% flax seeds. I used 10% starter and retarded over night in the fridge for about 12 hours. It's on the very edge of being over fermented but otherwise is a great loaf. I don't really get a lot of nut flavor from it, but the crumb is super soft and toasted I got more of the earthy nutty flavour from the nuts. Nice loaf. I think next time I'd only use 5% starter and blitz the nuts in the blender with the water to create a cashew nut milk as a better idea. Hydration was about 75% - it was a bit stiff, I'd increase it towards 80%.

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