The Fresh Loaf

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texasbakerdad's picture
texasbakerdad

Stole a recipe out of "The Laurel's Kitchen Bread Book". Fresh Milk Bread. Milk, Butter, Water, Yeast, 100% whole wheat. The bread turned out beautifully and sliced easily. I was much more confident today deciding when the dough was fully proofed and everything worked out quite well. On the first loaf, my scoring was too hesitant, on the second loaf I just went for it and got a clean score right off the bat, even though the score should have been a bit deeper. I feel like I am getting better every loaf!

The wife said the bread tasted a bit like burned milk. I didn't taste any off flavors, but, I know she doesn't like milky breads. A couple of years ago we made a few loaves of JAPANESE TANGZHONG MILK BREAD because we heard it had a longer shelf life. This bread tasted similar. This recipe is a little dry, but not as dry as Tangzhong Milk Bread.

texasbakerdad's picture
texasbakerdad

I joined The Fresh Loaf a week or two ago when I realized I was going to need help to achieve more open crumb. What a wealth of knowledge on this site!

Current Goals

  • Decide on a 100% whole wheat sandwhich loaf recipe for my family and become proficient in making that loaf.
  • Decide on a flavorful, beautiful, healthy, rustic, wild yeast, and open crumb loaf recipe that I can use to sell/barter in my community and become proficient in making that loaf.

I realize my dough handling skills and my experience working with wet doughs is lacking. So, I am trying to become comfortable with wet dough, otherwise, I find myself avoiding certain recipes out of fear of having too much trouble. Over the past few days I tried (with little success) to bake high hydration 100% whole wheat bread. 8 flying saucers later and I learned a lot, but, struggled to get the proofing and shaping right. Things got better each loaf, but, I have a lot more learning to do.

I am not focusing on flavor yet. Thus, I am using commercial yeast for now. I am going to switch to leaven soon though.

Yesterday's Bake

I wanted to make things easier on myself and also check to see if some of my intuition about how dough 'works' was correct. So, I decided to make a 100% bread flour recipe. I decided to make 2 batches of 2 loaves each, which worked out great, because each loaf was an opportunity to observe how small changes in the baking process impacted the loaf. For example, the 2nd batch bulk proofed much more than the 1st batch, so much so that I worried i over did it. Well... the 2nd batch came out better than the 1st. 

Recipe (Made 2 batches, split each batch into 2 loaves)

Total:
Bread Flour 580 g (100%)
Water 406 g (70%)
Instant yeast 3 g (0.5%)
Salt 12 g (2%)

Poolish:
Bread Flour 193 g
Water 193 g
Instant Yeast (a pinch)

Dough:
Bread Flour 387 g
Poolish 386 g
Water 213 g
Instant Yeast 3 g
Salt 12 g

I mixed the poolish and left on countertop (house is air conditioned to 78 degrees). Loosely combined the additional flour (387g) and water (213g) for autolyse and left on counter for 30 minutes, then put it into the fridge until the poolish doubled.

The autolyse didn't have enough water and it the gluten developed into a very very very elastic stress ball. I had to work real hard (fingers and arms hurt) to combine the poolish and the autolyse. Then added instant yeast, followed by salt.

After 8 loaves of high hydration dough, I realized today's dough was going to be a different beast... it seemed like it was too elastic. To develop gluten, I kneaded it in the bowl, stretch fold, stretch fold, stretch fold for about 10 minutes, then I took a 10 minute break and did it again. I did this until most of the dough's stickiness was gone. Then I transferred the dough to a clean bowl. And did a stretch and fold until the dough ball got taught to the point of almost tearing every 30 minutes until I was ready to shape the dough. I think I did 4 stretch and folds with the first batch and about 7 with the second batch (the second batch went in the oven a lot later).

Baked in a dutch oven for 20 minutes covered and 10 minutes uncovered at 500 dF for first 10 minutes and 460 dF for last 20 minutes.

Photos

Post Bake Thoughts

  • Weirdly, scoring the dough was much easier on the loaves proofed in my round banneton versus the oblong banneton. My round banneton has been used more and I think is depositing more rice flour onto the loaf.
  • When I remember to dampen my hands first, getting the loaves out of the banneton into the dutch oven is working ok. I can tell after another 20 loaves, it will be easy.
  • If you look at the 2 slices of bread, one looks better than the other. The 2nd slice has a volcano formation in the middle of the loaf. Denser crumb in the volcano and more open crumb outside of it. This is because of the way I shaped the dough. I will no longer shape the dough that way.
  • The 2nd batch had 20% more open crumb, those slices are from the 2nd batch. The 2nd batch proofed much more during bulk proofing. At the end of bulk proofing, the dough was pretty bubbly. But... this dough had so much more elasticity compared to my earlier high hydration doughs. I think bubbly is good as long as you have enough elasticity to handle it.
  • I really think my crumb would have been even more open if I had upped the hydration by 10%, the dough was very elastic and I think it kept the air bubbles from growing larger.
  • I wish I could do the entire bake again, but this time, let the final proof go even longer. I think this dough could have handled it without over-proofing.
  • I wasted a ton of electricity keeping the oven preheated while waiting for the loaves to finish proofing. I need to figure out a more efficient way to do this. Probably, need to figure out how long preheating everything takes, then, work on being a better judge of how much time is left till proofing completes.
isand66's picture
isand66

This one is a keeper.  The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing.  The added freshly made yogurt provided a nice soft crumb as well.  All in all, this one is worth trying.  It's the perfect grilled bread as well as sandwich bread.

Here are the Zip files for the above BreadStorm files.

[caption id="attachment_4862" align="alignnone" width="490"] New Hydrangea we found last week....one of our new favorites![/caption]

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, honey and salt and mix on low for 5 minutes.  During the last minute add the onions to incorporate.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

albacore's picture
albacore

It's been abnormally hot in Deepest Lancashire (as with most of the UK) these past couple of months. So much so that my normal 900g batardes are going stale before we finish them. The obvious solution was to make something a bit smaller, so I split my usual dough quantity, based on 1kg flour, into three loaves, each around 670g unbaked weight.

I'm also currently exploring retarded bulk fermentation, so I incorporated that into this bake.

Flour mix

  • 5% Aldi whole grain rye passed through a fine kitchen sieve
  • 32% Marriages white wholewheat sieved the same
  • 32% Mockmilled Priors wholewheat grain through a #40 sieve
  • 31% Waitrose strong Canadian BF

Levain

  • 22.5% young levain at 56% hydration, 30% of flour is Rubaud wholegrain mix

Other

  • True hydration 75%
  • Salt 1.8%

Process

  • Levain made in a 2 1/2 stage build at e5, e11, m8. The half build is a small top up one in the morning 1:0.21
  • At m11, autolyse whole grain flours in all water for 15mins. in mixer
  • Add BF, mix in, stand 10mins
  • Add levain, mix in, stand 10mins
  • Add salt, mix in
  • Mix on high speed 2mins 15secs
  • Turn out of the mixer into a bowl, dough temp 27C
  • Bulk ferment at ambient (about 24C) for 1 1/2 hrs with in bowl S&F at 45mins and 90mins
  • Transfer to fridge for retarded bulk
  • Out of fridge next day (22 elapsed hours)
  • Rest 1hr at ambient
  • Preshape to 3 rounds, BR 20mins
  • Shape to 2 boules, 1 bat
  • FP in woodpulp brotforms for 1hr 25min
  • Boules baked with steam for 10mins, bat baked afterwards with a metal cover over the loaf on the bakestone

Thoughts

  • I was pretty pleased with these loaves - they had a great flavour, good loft, open enough crumb for me and kept well.
  • I definitely think that the retarded bulk gives a good, complex flavour to the loaves - as soon as you turn the dough piece out of the retarding bowl onto the dough board you can smell some good interesting aromas.

A nice fresh levain:

The loaves:

And the crumb shots:

Lance

not.a.crumb.left's picture
not.a.crumb.left

During the Champlain community bake I abandoned Trevor's premix method as it degraded my UK flours too much and I ended with soup...

Thinking a bit more about temperatures I thought what would happen if I were to do the 'premix' method but keep the dough 'cooler' rather than into fridge and then get to room temp. I used the 304g amount of water for 70% hydration as in his formula.

After mix I put dough at  8PM in my wine cooler at 10C overnight and mixed at 7AM with leaven from the night before. Dough was really soft but much more the consistency as seen in his video but a bit softer. I then did 2 X 30 min interval coil folds and then basically left the dough in the proofer at 80F....till 3.5 hours later.

Pre-shape, 20 min bench rest and then at 10C in the wine cooler....for 2 hours... 

I really tried not to look at the clock but to get a feel for what the dough looks and feels like when it should be ready...then I ran out of time and had to bake as I had to go out for the rest of the afternoon...and dough looked kind of ready...

So...here are the photos...I think it would have been a better crumb, if I would have had time to let it go for a bit longer...and needed a bit more time!

The pre-mix is something that I will try again now...it really makes the dough softer and opens up that crumb!!!!!

"We know that already!!!!!" you may tell me off...but I never could get it working  in my kitchen with my flours and this is really exciting. I just need to keep the pre-mix a tad colder in the wine cooler and it seems to work. Just need to get that 2nd proof right...That really is my kryptonite!!!!   Kat

 

Ru007's picture
Ru007

Hello friends!!

A couple of weeks ago, Abe posted a mid week bake. I've never done a mid week bake. I just couldn't figure out how to fit it into my work schedule (08:00 - 17:00). So Abe's post really inspired me to try it, and it worked!! I didn't miss a beat with my regular routine. 

Here's how it went: 

Monday:

1. Levain build, just before work. I used my cold starter straight from the fridge (20g NMNF rye starter, 40g whole wheat flour, 32g water). 

2. 17:00ish get home and autolyse flour and water for an hour. 

18:00 Mix levain, dough and salt for a couple of minutes, rest for 10ish mins and repeat. 

18:45 Lamination (basically stretch the dough out on the counter as far as it will go, and then fold it up).

I was trying to build strength quickly because I didn't want to be up until all hours of the night folding dough! (It was dark so the pictures aren't great).

Stretch and fold x 3 at 19:15, 20:00 and 21:00. 

Bulk ferment at room temp overnight. The temperature was about 2 Celcius over night so, it was pretty much the equivalent of refrigerating it. I did keep the dough warm during the stretch and fold period though (in the oven). 

3. First thing in the morning, preshape and rest for 30mins. Shape and proof for 1 hour at room temp (while doing all my morning things before work). leave dough in the fridge for the day. 

4. 17:00 on Tuesday preheat oven, bake at 18:00, loaf done by 18:50!

I could have sliced last night, but I left it till today.

Here is the formula, its another mostly white SD. 

  Weights       %
    
Levain          9125%
Water 30081%
    
Flour 370100%
white295 80%
w/w38 10%
spelt37 10%
    
Salt 92%
    
Total dough weight       770 

 

Thanks for the inspiration Abe, in my mind working a full day meant I could only be a weekend baker, apparently not :)

Happy baking everyone

Ru

 

 

 

Elsie_iu's picture
Elsie_iu

You know how bread (or specifically, naan) is perfect for soaking up every last drip of curry? And how addictive paneer curry dishes are? Palak paneer, methi malai paneer, paneer butter masala and achari paneer, to name but a few. Curry bread is definitely not a new idea. See the popular Japanese fried curry bread (Kare-Pan) for evidence. Here, I combined Indian curry spices, Thai strong-flavoured condiments and Western cheese in this bread, a surefire way to wake one’s dimmed summer appetite.

 

Indian-Thai-Inspired Cheese Curry Sourdough

 

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Spouted spelt flour

60g        20%       Pearl barley flour

 

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

 

 

For dough:

264g        88%       Dough flour excluding bran for leaven

173g     57.7%       Water

57g          19%       Whey

90g          30%       Leaven

9g              3%       Vital wheat gluten

5g           1.7%       Salt

-g               -%       Curry spice mix (1/8 tsp each of coriander, cumin, turmeric and black pepper, and a pinch each of nutmeg and cinnamon)

Add-ins:

60g        20%       Gloucester cheese, cubed (or sub a strong Cheddar)

1.5g      0.5%       Dried fried shallots

1.5g      0.5%       Dried fried baby shrimps

3g            1%       Fresh cilantro leaves, roughly chopped

 

___________

245g      80.3%       Whole grain

275g      90.2%       Total hydration

 

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 5 hours.

Soak the dried shallots and shrimps in a little hot water to rehydrate. Set aside until needed.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 15 minutes. Fold in the add-ins then ferment for 2 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 9 hours after proofing at room temperature for 20 minutes.

Let the dough warm up at room temperature for an hour. Preheat the oven at 230°C/446°F.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The crust of this bread is extra crispy as the fats of the cheese fried the dough surface. It is contrasted by the moist crumb and gooey cheese. I love the spiciness of this bread but feel free to tone it down by reducing the spices used.

________

 

To be honest, I have never been much of a fan of beetroot. The only way it tastes good to me is when roasted to slightly caramelized on the edges. This bread was a request from a friend who kindly gave me some high quality beetroot powder.

 

Beetroot Hazelnut Sourdough with 20% Rye

 

Dough flour:

240g      80%       Freshly milled whole white wheat flour

60g        20%       Whole rye flour

 

For leaven:

8g         4.7%       Starter

36g        11%       Bran sifted out from dough flour

36g        11%       Water

 

 

For dough:

264g        88%       Dough flour excluding bran for leaven

211g     70.3%       Water

62g       20.7%       Whey

80g       26.7%       Leaven

9g             3%       Vital wheat gluten

5g          1.7%       Salt

15g            5%      Beetroot powder

 

Add-ins:

30g          10%      Toasted hazelnuts

 

___________

304g       100%       Whole grain

313g     103.0%      Total hydration

 

Sift out the coarse bran from the dough flour, reserve 36g for leaven. Soak the rest in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 4 hours longer. I used cold water this time to prevent over-proofing.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 10 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

I’m aware that adding ascorbic acids to dough can preserve the bright red colour of beetroot. However, red is an eldritch colour for bread crumb to me…Brown bread beats red bread anytime of the day :) Despite the absence of red crumb, I can taste the presence of beetroot. This bread is not noticeably sour even though the leaven was on the mature side and rye flour was included. I attribute this to the addition of beetroot, which its sweetness masks the sourness.

______

Fish tacos with homemade corn tortillas (100% masa harina at 160% hydration)

Stir fried rice noodles

 

Lazy Loafer's picture
Lazy Loafer

Every now and then I go to Peter Reinhart's "Bread Revolution" for something different. I've been meaning to try sprouted pulp bread for some time, and the time was right. I have a sack of Kamut (Khorasan wheat) that I don't use much because it's just too hard and difficult to mill by hand. Like milling gravel into sand - the resulting flour is very coarse and sandy. I sprouted some a while back, dried it and milled it into flour, which was easier than the unsprouted grain but still time consuming to dry it properly.

This time I sprouted a big jar of it, then whizzed it wet into pulp in the food processor. Reinhart had a perfect recipe to try it out. He used Emmer pulp in his version but one of the options was Kamut instead. Other ingredients are soaked raisins and chopped nuts (I used walnuts and hazelnuts instead of walnuts and almonds as in the original recipe. I try not to support the water-intensive almond industry more than I have to). There is a bit of dry yeast in with the levain, and also a bit of vital wheat gluten in the mix.

Mixing went well in the Ankarsrum. The dough was nice and stretchy, though a bit sticky.

Bulk was only 1.5 hours, and the dough rose nicely. The bit of flour on the top is so I could poke the dough. :)

Pre-shaping and shaping went fairly well though the dough was quite sticky (partly because of the fat, wet raisins!).

Reinhart bakes it at 460F, with steam. I followed these instructions but in hindsight should have turned the oven down a bit for at least the last half of the bake. It's a very bold bake - on the verge of burned!

The crumb is very nice and moist. Reinhart suggested that the pulped raisins would dissolve into the dough, but that wasn't the case with the dough roller on the Ank.

Lovely flavour and texture; I will make this again (now that I have a big bowl of sprouted Kamut pulp!).

dabrownman's picture
dabrownman

Lucy was making up for lost time making two different breads.  One a 10% whole 5 grain yeast Naan and the other a 10% whole Kamut pizza dough.  The 5 grains for the Naan were red wheat, spelt, Kamut, rye and oat.  Both were made with and 10% pre-fermented whole grain flour poolish at 100% hydration and both dough flours were LaFama AP.   Overall hydration for both was 72%

Pizza Dough

Both had a short 30 minute autolyse with the salt sprinkled on top followed by 2 sets of 150 slap and folds each on 30 minute intervals.  Both had 3 sets of 4 stretch and folds also on 30 minute intervals followed by a 30 minute rest before being shaped into a ball and placed in oiled SS bowl for a long cold retard – 24 hours for the Naan and 48 hours for the pizza dough.

Naan Dough

Now for some differences.  The pizza dough had dried rosemary. Fresh garlic, chopped sun dried tomatoes and olive oil added in at the first set of stretch and folds and the Naan had 5% softened butter and fresh garlic added in during their first set.

Divided Pizza Dough

The Naan and pizza dough came out of the fridge 4 hours before baking, 24 hours apart.  The Naan and divided into (6) 144 g pieces and the pizza dough was divided into (3) 244 g pieces.   Both Naan and Pizza crusts were formed and shaped by hand the same way with the Naan more rustic.  Both were baked on 550 F stones.  The Naan was tossed on two different stones by hand one after the other and the pizzas  were slid on the bottom stone with a peel.

White Smoked Pizza with Portuguese Linguisa 

The Naan was baked for 90 seconds each side and removed to warm towels where butter infused with fresh garlic was brushed on both sides and the 3 pizzas were baked for 5 minutes and then spun with the peel and baked for 3 minutes more, removed to cutting board for slicing with a pizza wheel and then placed on wire racks suspended over 9x13 baking pans - so that the crust stays crisp as it was when it came out of the oven.  We do not like inferior, thick, soft, floppy foldable NY style pizza.

Pepperoni Pizza

The 3 pizzas were a white pizza with smoked everything Portuguese Linguisa, smoked onion, smoked mushrooms and fresh mozzarella.  It was out least favorite topping combination for all 3 of us but the crust was the best killer crisp.  This is Chris Bianco’s most popular pie but he uses sweet Italian smoked sausage and smoked mozzarella and a different crust!

Sopresatta Pizza

We did put fresh grated, extra aged, Parmesan on each pie too.  The girls though this pie would be better with Bianco’s fresh sauce as the base but I thought it might be better with a Parmesan béchamel or asiago alfredo base to keep it a white pie.  Biaco’s is a killer pie and you should order it for sure but this one…. not so much.

The 2nd pie started as a basic Margarita using Biaco’s fresh sauce, fresh mozzarella and fresh basil with an added thin sliced smoked pepperoni and smoked onions.  The crust was still plenty crisp and this was the girl’s favorite pizza.

My favorite was the last of the 3. It started out like the 2nd one above as a basic margarita but this one added a thicker sliced smoked Columbus sopresatta sausage, red onions, red peppers and smoked mushrooms.  This was one fine pizza and my new favorite pie possibly of all time – at least for the moment.

Bianco’s fresh sauce is just a can of Marzano plum tomatoes, grown on the slopes of Mt Etna, crushed between the fingers with fresh basil until it is thick and smooth - no blending.  My fresh sauce uses fire roasted tomatoes with Italian herbs, fresh minced garlic, fresh basil and red pepper flakes crushed between the fingers until smooth.  The girls missed the smoky, garlicky, spicy sauce. 

The Naan was perfect with the Indian Basmati rice and Chicken and Vegetable Tikka Masala my daughter loves so much. It was pretty yummy for sure.   The hard part is what left overs to eat for diner tonight.  Maybe I’ll put some Chicken Tikka Masala on that white pizza!

Lucy reminds us to never forget the salad with that Sopresatta Pie 

mwilson's picture
mwilson

Starter Preparation

Starter dough which was conserved in water for 16 hours at a regulated 20 degrees C was removed from storage and cleaned to obtain the "heart". This involved the removal of a dry crust formed on top and a wet under-layer which were then discarded. The remaining dough was pressed gently before being sliced into strips which were then allowed to soak in a bath made from sweetened water (2g sugar per litre of water). After 20 minutes the dough pieces were removed from the bath and squeezed to remove excess water before being scaled to the required weight. An equal quantity of flour, 1 part starter to 1 part flour (1:1) and 35% water were added to form a dough. This was then left to rise for 2 hours at 28-30 degrees C.

Autolyse

An autolyse process was prepared at 50% hydration using Leckford Estate bread flour (100%) and 1 percent diastatic barley malt flour. The flours were initially mixed with only part of the water to first form a breadcrumb-like texture. The remaining water was then added to allow for the formation of a dough which was allowed to rest covered with cloth until the starter was ready.

Main Dough

The remaining ingredients; salt and water were scaled and mixed. The starter dough and autolyse dough were divided into 8 roughly equal pieces and mixed together individually by hand kneading before being combined into one dough. This was again re-cut into numerous pieces which were added one by one to the prepared salt water solution with the mixer operating at speed 1. A paddle attachment was used to mix the ingredients until a dough formed that cleaned the bowl. This took approximately 5 minutes. The attachment was then changed to a dough hook before being mixed at speed 2 for a further 5 minutes.

Fermentation

The completed dough was allowed to ferment for 90 minutes at 28-30 degrees Celsius before being shaped and allowed to proof for further 5 hours at room temperature (approximately 25C).

Baking

After the proof period the dough was scored three times and transferred to a pre-heated cast iron stone before being placed into an oven at 230C. Steam was used during the first ten minutes.

Comments

"The finished loaf rose well although it is a little wide for its height. This can be contributed to a number of factors. The original formulation is designed to produce baguettes which require little strength. The flour although marketed as bread flour isn't particularly strong. The method could have been adjusted to allow for a longer bulk fermentation which would have developed more strength before being shaped."

Visual assessment and organoleptic characteristics

Golden hue and many blisters cover the crust. Creamy-white crumb. Wheaty aroma. Slight sweetness on the palate. Soft and light textured with a very subtle hint of mild acetic acidity that finishes through the nose.

 

Stats.

14% pre-fermented flour.
68% hydration.
2% salt

 

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