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The Roadside Pie King's picture
The Roadside Pi...

 

My interpretation of, Pane de Altamura - Carol Fields, The Italian Baker (Page #95)

The bread of Altamura is the only bread in Italia, to be protected by, Denominazione d'Origine Protetta (DOP, Designation of Origin) 

This bake is inspired by the ancient bread from Altamura

 

Phase 1 -  The Biga

Commercial yeast kick starter: Scant 1/2 tsp. IDY (Exactly 1.4 grams)

Flour (100% semola rimacinata) 250 G. 100%

 Water (Acqua di Fiuggi) 180 G.  72%

Ambient room temperature:  76 degrees Fahrenheit.

Elapse time: Six Hours

Observations:

The biga is very active, and at least doubled. I plan to move into Fermentolyse, at approximately the 12 hr. mark. 4:30 AM. ( As strange as this may sound, the timing fits in with Barron's bathroom schedule. Smile...

Note:

I opted to lower the biga hydration by 60 grams. ( 24% points) My gut feeling is, the total hydration of Ms. fields formula is too high. 

Phase 2 - The Fermentolyse

Elapse time: Twelve Hours

1. The final dough IDY, (1.4 grams) is dissolved in the final dough water (430 grams) 

2. The 12 hour biga is dissolved into the yeast/water mixture.

3. While the Bosch universal is running at speed number one, the durum wheat flour (semola rimacinata) are mixed into the milky white biga/yeast mixture, about 100grams at a time. 

 4. Once all the flour is hydrated, a 1 hour rest to allow the high protein, fragile gluten flour, to completely hydrate, and at the same time begin to develop. 

Next: Phase three - The gluten development (Improved method, Dr. Raymond Calvel) 

After the one hour Fermentolyse, the dough looks relaxed and noticeably velvety. 

Phase 3- The gluten development (Improved method, Dr. Raymond Calvel)

As we begin the development phase, I keep in mind the fragile nature of durum wheat gluten. In accordance with the teachings of Dr. Calvel, I attempt to use the Bosch universal to minimize manual labor, while at the same time respecting the dough from to start.  

Note: All mixing was done on Bosch speed number 1. This is something I have never before attempted. 

1. The salt is added, and the well hydrated dough takes a ten minute ride in the Bosch. 

After the ten minutes the dough has not begun to clear the bowl. 

 After a 5 minute rest

After another ride in the Bosch of 5 minutes. The dough is still rather sticky and has not cleared the bowl

The partially developed dough is rested for 5 additional minutes.

 

One last 5 minute ride in the Bosch universal, and eureka! The dough has just started to clear the bowl. To recap, all mixing was done at the lowest speed for a slow gentle development of the gluten network.

Phase 4 - The bulk ferment and hand development

At this point the 82% hydration dough ball is still sticky, with some minimal strength. The dough ball is placed into the graduated straight sided fermentation container. While in the container a stretch and fold is done at each of the four sides. Additional stretch and folds will be done at 45 minutes, 90 minutes, and 135 minutes. At that point the dough will be left untouched for 45 more minutes. 

After the 45 minutes, and stretch and folds. The dough is sticky but very manageable with wet hands.

At the 90 minute mark the dough ball is expanding quickly and developing some nice strength.

I switched the dough to a larger container and preformed the stretch and folds. The dough is much more manageable, and full of co2. 

At the 105 minute mark with an ambient temperature hovering at around 76 degrees Fahrenheit, the dough ball seems to be near full bulk fermentation, (if not over). That being said at 135 minutes I will jump to divide & shape. 

Phase 5, Divide and pre-shape

elapsed time: 135 Minutes.

The dough is nicely tripled.

All set to divide and shape

 

Scale

Divide and pre shape

The shaping and proofing

 

I ran into a bit of a timing snafu, no worries I cooled the jets on the the proof. now I am back. The oven is steaming while the loafs undergo a 30 minute room temperature proof. Just before baking the baguettes get slashed and the Altamura inspired loaf gets formed into a pompadour. 

Shaping the Altamura loaf

Slashing the baguettes

The culmination of a days work

Don't you just know I burned the bottom of the Altamura loaf on the pizza steel, unprotected. Grrr... Not very bad. While waiting for the crumb shot, am a very satisfied! I feel like, this should have been a blog post.

The obligatory crumb shot. Cheers to me!

  Observations:

Shaping and slashing flaws not withstanding, The bake turned out very well. The crust is thin and crisp. The crumb is tight and pillow soft. Cotton candy comes to mind. All in all I am satisficed with this first attempt at ancient bread in the style of Altamura bread. Thanks for reading.

 

ifs201's picture
ifs201

Too hot and too pregnant to bake as much as I'd like and honestly I haven't been too proud of my bakes recently, but here it goes. 

Rolls from The Perfect Loaf (but subbed sweet potato for white) 

Focaccia from The Perfect Loaf, but added peaches for chix salad sandwiches 

50/50 white/wheat laminated sourdough with figs and walnuts - awesome combo! 

Benito's picture
Benito

This is my first attempt with this formula I’ve put together for a Japanese inspired sourdough using red miso paste and furikake.  Furikake for those unfamiliar with it is a seasoning blend that can vary that Japanese often use to top their steamed rice.  This particular one has nori flakes, bonito and sesame seeds as the primary ingredient.  I’ve based this on Kristen’s basic sourdough recipe.

 

Total Dough Weight 900 g

 

Total Flour 494 g 

 

Bread Flour 80%

 

Whole Wheat 20%

 

Total Water 377.5 g 76.5% hydration

 

Bread flour 352 g

 

Whole Wheat 97 g

 

Water 320 g

 

Levain 115 g

 

Miso paste 21 g 4.3% (My red miso paste is almost 1 g sodium per 20 g miso) add miso with salt during final mix.

 

Salt 9 g 1.8%

 

Furikake 3 tbsp added during lamination 

 

Levain build 

 

Whole wheat flour 50 g

 

Water 50 g

 

Starter 25 g

 

Fermentation at 78ºF

 

1.    Liquid Levain   (0:00) --- I build mine at around 1:2:2 and let it sit at about 80°F until it more than triples in volume and “peaks”. For my starter, this takes approximately 5-6 hours.

 

Flour for my starter feeds is composed of a mix of 10% rye, 90% bread flour

 

2.    Autolyse  (+3:00) --- This is a pre-soak of the flour and water. If concerned about the hydration hold back some of the water. You can add it back later, if necessary. Leave the autolyse for anywhere from 2-4 hours (I prefer 3 hours) while the levain finishes fermenting.

 

3.    Add Levain  (+6:00)  --- Spread on top of dough and work in using your hands. This is a good time to evaluate the feel (hydration) of the dough.

 

4.    Add Salt and Miso (+6:30)  --- Place salt and miso on top of dough and work in with hands. Dough will start to strengthen.  200 French Folds.

 

5.    Light Fold   (+7:00) --- With dough on a slightly wet bench do a Letter Fold from both ways. NOTE: If baking more than one loaf, divide the dough before folding.

 

6.    Lamination  (+7:30) --- Place dough on wet counter and spread out into a large rectangle. Sprinkle on Furikake.  Do a Letter Fold both ways.

 

7.    Coil Fold   (+8:15) --- Do a 4 way Stretch and Fold (Coil Fold) inside the BF container.

 

8.    Coil Fold   (+9:00) --- Do a 4 way Stretch and Fold (Coil Fold) inside the BF container.

 

9.    Coil Fold   (+9:15) --- Do a 4 way Stretch and Fold (Coil Fold) inside the BF container.

 

10. End of BF - Shaping   (~11:30) --- The duration of the BF is a judgement call. Shoot for 50-60% rise (assuming my fridge temp is set very low). Warmer fridge (above 39F) means your dough will continue to rise... so in this case, bulk to more like 40%. Shape

 

11. Retard Overnight & Bake   --- Score cold and bake in a pre-heated 500F oven for 20 minutes with steam

 

12. Vent Oven 20 minutes into the bake --- Vent oven and bake for 20 or more minutes at 450F.

 

I ended up doing 4 coil folds in order to get a good windowpane.  I’m not sure if the miso interferes with gluten development or not.  When I bake this again I will see if that happens again.

Danni3ll3's picture
Danni3ll3

 

 

I am finally getting back to baking sourdough. I went into turtle mode and it’s time to crawl out of my shell. Maybe that should hermit crab mode since turtles can’t crawl out of their shells. 😂

Anyhow, I decided a nice fairly simple porridge bread would be a nice thing to make. And it was! 

 

Recipe 

 

Makes 3 loaves

 

Porridge 

100 g large rolled oats

200 g water

45 g honey

40 g butter

 

Dough

700 g unbleached flour

200 g freshly milled wholegrain Selkirk flour 

100 g freshly milled wholegrain Spelt flour 

50 g freshly milled wholegrain rye flour

700 g water

23 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice for feeding the levain

 

Two mornings before:

1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day. 

 

The two nights before:

1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

The morning before:

1. Feed the levain 100 g of filtered water and 75 g of wholegrain flour as well as 25 g of strong baker’s flour. Let rise until doubled (about 6 hours). 

2. Place into fridge until the next morning. 

 

The night before:

1. Mill the grains. Place the required amounts in a tub. Add the unbleached flour to the tub. Cover and set aside.

 

Dough Making day:

1. Early in the morning, take out the levain to warm up. I usually give it a good stir at this time.

2. Put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 

3. Make the porridge: Add the water to the rolled oats and cook on low until water is absorbed and porridge is creamy. Add the butter and the honey. Stir until well distributed. 

4. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. At the end of the 9 minutes, add the porridge and mix until incorporated.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 

6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 50%. This took about another hour. It should have irregular bubbles visible through the sides of the container and  bubbles on top as well. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~810 g. Round out the portions into rounds with a dough scraper and let rest 45 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. I had planned to sprinkle some rolled oats as well but I forgot. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Yum!

Ilya Flyamer's picture
Ilya Flyamer

My first post here!

I've been baking sourdough bread for the last few months (ever since yeast completely disappeared from the shops for a while here in the UK), having never baked any bread before. I have produced some frisbees a couple of times and a few times made gorgeous loafs.

But I only just now started trying rye. Coming from Russia, it's something I miss here (although I've never been a big fan of rye breads, I guess you don't know what you like until you can't have it!). So I decided to bake it myself.

I previously got some of my baking equipment from https://scotlandthebread.org/, and already back then I got their Bread Matters rye starter - it's originally from Russia, so I couldn't say no to that. Now I also got two small bread tins from them, which although pricey are of excellent quality and feel nice and heavy in your hand.

Interestingly, finding dark rye flour is a little challenging here, but I managed to get some. And made some bread!

(Well, I am skipping one failed attempt with, I suspect, very overproofed bread: huge hole on the top, dense mass on the bottom).

 

I followed a Russian recipe from https://pechemdoma.com/100-rzhanoj-obdirnoj-xleb.html

Translation of the recipe:

Preferment:

140 g rye starter 100% hydration

155 g water

45 g dark rye flour

For the dough:

All of preferment

385 g dark rye flour

150 g water (plus a little extra if needed)

8 g salt

 

I mixed the preferment in the evening and left overnight on the kitchen table, for around 10 hours. Surprisingly, it didn't look any different in the morning, so I assumed it was too cold during the night and left it another 2-3 hours in the morning, until it started bubbling and smelled nice and fermented.

Then simply mixed in all dough ingredients (I needed 35 g extra water to make the dough feel what I thought was right - having never done this before) and left in the bowl for ~2 hours for bulk fermentation, then divided in two and put the dough into the tins, tightly packing it in to avoid empty spaces. Left it to proof until around 50% increase, which took 4.5 hours.

Baked in a preheated to the max oven without steam. Just before baking, dissolved a little wheat flour in water to make a very liquid dough, and carefully covered the tops of the loafs. After 10-15 mins turned down the oven to ~200°C and baked for a total of 1 hour. While the bread was baking, I dissolved a little starch (I had corn starch) in water and heated it until it thickened. Immediately after taking bread out, covered the top with a little of starch gel for a nice shiny top.

Cooled down in the tins for 10-15 mins, then took bread out and cooled on a wire rack. When still warm, but not hot, wrapped in a tea towel and left overnight, to soften the crust and equilibrate water throughout the bread.

 

And lo and behold, next day it's a beautiful dark rye bread. It's a little moist, with a delicious rye flavour and a sour tang.

 

Breadifornia's picture
Breadifornia

This is a nice dinner bread I like to make when the herb garden is in full swing.  The thyme and sage give it a wonderful savory touch that is not too heavy.  You can adjust the herb amounts to taste. Dried herbs are more concentrated, so I use smaller amounts than fresh.

 

60 g 100% hydration starter (active)

300 g water

300 g bread flour

90 g whole wheat flour

8 g salt

2 Tblsp. finely chopped fresh sage

2Tblsp. finely chopped fresh thyme

 

Combine starter and water until dissolved.  Add flours.  Rest 1/2 hr. Add salt and fresh herbs, ensuring even distribution of herbs.  Bulk proof 2.5 to 3.5 hrs with stretch and turns every 35-40 mins. (25-30% rise.) Shape.  Retard 8-16 hrs. Bake 25 mins covered @ 232C/450F.  Continue baking uncovered until desired crust color. Enjoy! 

sourdough.burr.ead's picture
sourdough.burr.ead

I am having trouble deciding if this is a good crumb or fools crumb. I have underfermented breads before and they were very dense, but this loaf was not dense. Light and airy. It just has a unique pattern of bubbles. The bulk ferment was 4.5 hours at 76F. Followed by a cold proof for 14 hours. Any feedback or tips would be great. Thanks

Grant Y's picture
Grant Y

I made a new sourdough starter a few weeks ago and this was it's inaugural loaf of bread! I went with a no-knead method for this first one instead of my typical bread with stretch and folds. I was going for simplicity on this one and I wanted to make a video about my no-knead process. Below is the video and the process:

Ingredients

KA Bread Flour - 450g

Rye Sourdough Starter 100% hydration - 74g (Was going for 70 but overshot)

Water - 300g

Salt - 10g

 

Video

 

Method

15:00 - Around three o'clock PM I took my new starter out of the fridge, about a tablespoon of starter, and fed it 50g rye flour and 50g water. I used Bob's Red Mill Organic Dark Rye Flour.

21:00 - When the starter had risen and just started to fall a little bit (I caught it past its peak) I mixed all four of my ingredients together until fully incorporated. I covered up the dough with a kitchen towel and let it bulk rise overnight. No stretch and folds or anything.

06:00 - The next morning I shaped the dough into a boule on a floured counter and placed it into a towel-lined bowl. I chose not to use a banneton basket this time, but that's what I usually use. I let the dough proof for two hours at room temperature.

8:00 - Two hours later I transferred the dough to a sheet of parchment paper, scored it, then set it in my dutch oven, which had been preheating to 500°F for 30 minutes. I baked it for 20 minutes with the lid on, then 20 minutes with the lid off.

The bread turned out great for a no-knead loaf! Could definitely have had higher oven spring, and a more open crumb, but I'm content with how this turned out for a no-knead bread. It was delicious and perfect for about three days of toast :) 

Rajan Shankara's picture
Rajan Shankara

...just kidding, there's no butter sandwich. But, I baked another loaf this morning. I made A LOT of starter for some reason, and went on a long weekend. The levain was put in the fridge and three days later it was a pile of bubbly mush. 

"I'm tired of believing I need to ferment sourdough with a fresh levain.." I thought to myself. So, I decided to bake a loaf of bread with 3 day old, cold levain—without refreshing it one little bit. 

 

I stuck with a safe 75% hydration recipe of mine and trusted my beast of a starter. 

First image is always sideways...?

 

450g flour (5% buckwheat)

324g water

10g salt

150g levain...yup. My recipe called for 81g (18%) but I had so much extra—and it was cold and unfed—I decided to throw in an ungodly amount in the name of science. (33%) Percents for total dough formula...I think. 

Hydration ended up at 76%. 

 

The next stages went well, and I gave it a nice long BF, from 1:45pm to 7pm with one hour in the fridge because I wasn't home. 

Shaped at 8:30pm, thrown in a basket and cold retard for 12 hrs. 

 

Mucho happy with the bake. I woke up, preheated to 450F for a few minutes (our oven is incredibly fast) and plopped that sucker onto the dutch oven and closed the lid. The dough was like a soft airy pillow, held shape very well and was incredibly light. 

 

The final product ended up being so light and airy that it is hard to cut without holding on for dear life. Great earthy flavor thanks to the buckwheat, not too sour considering a third of the weight was levain!

So, does anything matter? Do "rules" of baking apply? Yes and No. My bakery believes in science, but also intuition, and feeling what is right and when is right. Talk to your dough, make sure it's happy and ready for the next step regardless of what a recipe says the timeline should be. And, if you have a strong starter, you might be able to get away without feeding it for 3 days, throwing it cold into some dough, and baking a damn good loaf. 

 

Happy Baking, and most importantly...Relax!

 

Cedarmountain's picture
Cedarmountain

This is a strange and turbulent time...a viral pandemic upon us, the world in an ongoing struggle to survive and the best and worst of humanity on display every day. There is little comfort to be found anywhere as the debates, misinformation, disuptes and yes, death and suffering as a result of covid-19 fill our days. The reality of life with covid-19 is simple  - until there is a vaccine or effective treatment we are constrained by it, our 'freedoms' and personal 'rignts' are superceded by the needs of the greater common good, if everyone stays apart, wears a face mask, washes their hands then ALL of us will be ok.  It's not that hard.  And for any of you with lingering doubts, personal grievances, disuptes with the best advice from the health authorities, I encourage you to volunteer your time at a local hospital ICU/ER, offer your help to first responder paramedics, nurses, doctors....perhaps first hand experience will convince you, help you understand what's really going on!

 It's a habit I have, when things are wierd, challenging, just do what I know and then try to figure out the other stuff. So in these strange times I fall back on this, more of the same old, same old...what I know. Stay well, stay safe.

Seeded Sourdough Bread 

  • fresh milled sifted rye, Marquis and khorasan 30%
  • organic all purpose flour 70%
  • filtered water 80%
  • young levain 28%
  • sea salt 2%
  • toasted sunflower seeds 3.5%
  • toasted pumpkin seeds 3.5%
  • toasted sesame seeds 2%
  • soaked flax seed 3.5%
  • sifted bran coating

2 hour autolyse; 3.5 hour bulk ferment (the dough was very active, it's really hot this week) with 4 series of stretch/folds over the first 2 hours; pre-shaped/final shaped and cold proofed overnight 10 hours; baked 500F covered for 20 minutes, 450F covered for 10 minutes and 450F for 19 minutes directly on the baking stone.

 

 

 

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