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idaveindy's picture
idaveindy

Jan. 20, 2021.

  • 255 g Bob's Red Mill stone ground whole wheat flour.
  • 85 g King Arthur Bread flour.
  • (340 g total flour.)
  • 5.1 g salt.
  • 1/4 tsp instant dry yeast.
  • 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
  • 1/2 tsp whole caraway seed.
  • 271 g bottled spring water.

10:32 am - mixed.

10:49 am - knead a little.

11:54 am - knead a little.

12:41 pm - stretch and fold.

1:35 pm - final fold, shape, put in lined/dusted banneton.

2:25 pm - put banneton in fridge. Start oven pre-heat to *475/450 F with glass bowl to be used as baking vessel.

  • 3:10 pm - start bake, covered loosely with aluminum foil.
  • 16 minutes, covered, *465/440 F.
  • 4 minutes, covered, 450/425 F.
  • 16 minites, uncovered, 425/400 F.
  • 5 minutes, uncovered, 440/415 F.
  • 3:51 pm - done. Internal temp 209.5 F.

I decided that the crust wasn't firm enough, so I put it back in the now cooler oven, set the thermostat for 425/400 F, and left it in for 7 minutes, as the oven warmed up.

The paper plate is 9" in diameter.

 

The crumb is actually lighter/fluffier than it looks in the photo. It's typical of a faster-rising yeasted loaf. And not as flavorfull as sourdough, or a slower rising loaf, or if I had waited longer to cut open.

yozzause's picture
yozzause

I decided to have a go at the CB  so yesterday went to the supermarket and purchase a 1 kg bag of  Granoro Semola Rimancinata from Italy i paired it with the Caputo Integrale that i had on hand  it was to be a 50/50  contribution .

 

I formulated a recipe that would give me a 750g dough it was my intention to use the Sassafras clay baker for my offering. 

This morning i was up early and wanted to use all the water that i had calculated at 65% to hydrate and Autolyse and equal amount of flour which accounted for all the Integrale plus some of the Semola. 1 hour was allowed before and the remaining flour the malt and yeast were then added and stirred through, i was thinking that this was going to be a challenge as i had quite a porridge form , i referred back to my notes and realised i had just added an equal amount of Semola as was added to the Autolyse 65.5g  rather than the 151g that was required, this correction made both the dough and me a lot happier. After the dough formed nicely i allowed a short rest period before adding the salt and olive oil to the mix. it incorporated well  the toasted and cooled Sesame seeds were then rolled into the dough and the finished dough was placed in a bowl to bulk ferment   

i was suprised by the speed of this dough  because in 80 minutes it had reached its full proof

 the dough was knocked back  handed up and give 10 minutes recovery time before being shaped 

 the dough piece was placed on the table linen couche up side down for its final proof.

 i should have kept a keener eye on this dough as it had shown it was not a slouch and suprised me somewhat when i unwrapped the couche to find that it was going to be like getting the ugly sisters foot into Cindarella's glass slipper.

i settled for a flat sheet instead and the dough piece just fitted diagonally. It stood up to the transfer from couche to tray quite well so my dilemma of whether to score or not was resolved with affirmative action. 

 

I then had to hurry around and prepare a steam tray and get this into the oven, it wasnt quite up to temperature which isnt usually a problem when working with the Sassafras as it shields the dough piece from the force of the high gas flame at that stage.  the steam tray was withdrawn after 15 minutes and the temperature lowered accordingly. The loaf did take on some colour but i am a fan of the bolder bake

   

and now as its cooling im getting some cracks

 just some slicing to do 

Just some slicing to do and the dough formula 

 750g dough using 50/50 Caputo Integrale     
and  Semola di Grano Dura Rimacinata    
        
autolyse         
  grams     
water  282     
caputo Integrale216.5     
granoro semola65.5     
        
remaining ingredients     
granoro semola151     
saunders malt 8.7     
comp fresh yeast8.7     
        
olive oil 8.7     
salt 8.7     
        
toasted sesame20     
  769.8     
        
        

 

Ilya Flyamer's picture
Ilya Flyamer

Had a craving for focaccia, realized I haven't made it since August. Just like last time, I simply followed Maurizio's recipe with minor time adjustments. I think my flour is a bit thirstier than his blend of AP and bread flour, so after some Rubaud mixing, slap&folds and stretch&folds was lovely and strong, could have made just a loaf of bread with it I think if I wanted to.

I split the dough over two heavily oiled glass trays (well, one was the lid of a pyrex casserole dish that also works instead of a dutch oven when I bake just one loaf), since I didn't want a very thick and fluffy focaccia, but rather a thinner, more traditional Italian style. After a few hours proofing until they were bubbling a lot on top, I topped them. First, I splashed some salted water and dimpled them. Then topped with sliced baby plum tomatoes and a finely sliced onion. Also chopped a little of fresh rosemary, mixed with dried thyme and oregano, mixed with olive oil and splashed it on top. And added some more olive oil, sea salt and some parmesan grated on a microplane. And more olive oil. It was a lot of olive oil! But that's the key to a good focaccia, and our Kalamata EVOO is delicious.

The round focaccia turned out a little thinner, and that's the one I cut first. It's super crispy on the outside, but soft inside. Just what I wanted. I think I cut the onion a bit too thin, so it charred a bit too much, but when eaten together with the whole slice of focaccia it doesn't taste bitter, so all good. The round one disappeared quickly tonight for dinner, between me and my girlfriend!


gavinc's picture
gavinc

This is the link to my submission to the Community Bake - Semolina / Durum and similar grain bread.

Bake #1 - Semolina Bread - Hamelman

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

 Bake #2 - Durum Bread - Hamelman

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

 

Cheers,

Gavin.

 

idaveindy's picture
idaveindy

Jan. 18, 2021.

The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.

415 g total, Bob's Red Mill stone ground whole wheat.

189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.

Total flour, not counting addins: 604 g.

% Whole wheat: 415 / 604 = 68.7%.

614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.

Hydration: 614 / 604 = 101.6 % of flour only.

Hydration: 614 / (604 + 59.9 + 10.7) = 614 / 674.6 = 91.0%, including soaker and dry milk.

---

soaker:  (took volume measures and then weighed them)

2 tsp poppy seeds, 5.1 g.

2 tbsp + 1 tsp chia seeds, 23.3 g.

2 tbsp + 1 tsp ground flaxseed, 14.6 g.

2 tbsp + 1 tsp quick oats, 13.4 g.

1.5 tsp whole caraway seeds, 3.5 g.

Total dry ingredients in soaker: 59.9 g.

191 g water.

--

Starter/levain: 68 g of 100% hydration, 2-3 days since fed, made/fed with KA bread flour.

---

final dough: 

415 g Bob's Red Mill stone ground whole wheat.

389 g water.

12.0 g Extra virgin olive oil.

1/8 tsp instant dry yeast.

1.5 tsp salt, 10.3 g.

1.5 tsp ground toasted bread spice: sesame seeds, coriander, caraway, fennel. 2.9 g.

2 tbsp + 1 tsp fat-free instant dry milk, Kroger brand, 10.7 grams.

all the soaker.

68 g starter.

155 g King Arthur Bread flour.

--

??:?? - I forgot when I started mixing.

12:00 noon, approximately, the starter and yeast were mixed into the dough.

12:10 pm - finished mixing all ingredients and immediately did a stretch-and-fold.

12:55 pm - stretch-and-fold.

1:45 pm - stretch-and-fold.

2:25 pm - stretch-and-fold.

3:15 pm - stretch-and-fold.

4:00 pm - 4:05 pm - folded shaped and put in lined and dusted (50/50 rice flour/bread flour) 9" i.d. banneton.

[ 4 hours bulk ferment]

1257 g final dough weight as it went into banneton.  Lost about 60 grams due to dough sticking to bowl, and sticking to hand when doing stretch-and-folds.

4:40 pm - started pre-heating the oven, 495* / 470 F.

4:49 pm - put banneton in fridge.  [ 49 minutes room temp proof]

5:30 pm - start bake.  [ 41 minutes proof in fridge.]  [ 90 minutes total proof time]

5:30 to 5:45 pm - bake covered, 15 minutes, at 475 / 450 F.

5:45 to 6:00 pm - bake covered, 15 minutes, at 455 / 430 F.

6:00 pm - Uncovered, good oven spring and separation at score lines.

6:00 to 6:10 pm - bake uncovered, 10 minutes, at 425 / 400 F.

6:10 to  6:20 pm - bake uncovered, 10 minutes, at 415 / 390 F.

* 1st number is oven thermostat setting, 2nd number is a cheap thermometer reading.

Total bake time: 50 minutes.

6:21 pm - internal temp reads 208.8 F on a probe thermometer.

--

You can tell the scoring wasn't consistent. I like the results of the deeper scores better.  Paper plate is 9" in diameter.  

I found a large plastic food bag, so I'm going to wait 2 hours for it to cool, put it in the bag to soften the crust, and (hopefully) wait until tomorrow noon to cut it open.

Top view:

45 degree view:

Side view:

Crumb:

Nickisafoodie's picture
Nickisafoodie

I found this 31-hour recipe on YouTube by Russ Brot, see links below.  I am very happy with the results, moist, loaded with deep rye flavor and relatively easy as long as you have the ability to regulate the various temperatures required at different stages.  The total dough weight is 2,400 grams (5.3 pounds) for two loaves.  I used one large 16” loaf pan.  Russ has many other great YouTube recipes, although many are in Russian.  The link below is for the English versions of his recipes via subtitles.  This recipe is the “Country Bread with Caraway”. 

 The recipe involves 1) a 16-hour starter build at 80 degrees, 2) a second stage build for 4 hours at 80 degrees, a scald portion for 5 hours at 150 degrees, which at the end is cooled down to 95 degrees.  Step 1 and 2 are then combined for an 8-hour fermentation at 86 degrees.  Finally, the remaining ingredients are combined for a 75-minute rise at 105 degrees.  Spray with water prior to going into the oven, and again at 20 minutes to keep the top moist.

The bake is 8 minutes at 550 degrees followed by 50 minutes at 375 degrees.  All steps are mixed by hand.  The consistency is like thick mashed potatoes.  When forming the final loaf, reserve one ounce of the mix, add water and mix well so it is like a thin paste.  This is spread on top of the loaf with a basting brush before the bake as it smooths out the surface and blends in any minor cracks or surface anomalies. I used a dough scraper to shape the final edged inward to a slight dome.  After the rise the bread had a nice subtle dome shape which is noted in the pictures.  After 90 minutes of cooling, I wrapped the loaf in several layers of plastic wrap, followed by placement in a large plastic bag.  Wait two days, then smile as you try the first bite!  The color is from the Milliard reaction, not the relatively little bit of molasses that I added.

I made the following changes, which overall are relatively subtle:

  1.          I used my 16x4x4 pan, which was a perfect size for one large loaf.  His recipe calls for two 2,400 gram loaves using an long oval shape. I used cooking spray even though my pan is non-stick.
  2.         Since I grind my own flour, I used 100% Rye (pumpernickel) as I prefer to use the whole grain rather than sifting.  The recipe calls for medium rye which has the bran sifted out.  As a result, I had to add a few ounces more water as expected, so my total weight was more like 2,450 gr each.  I went by eye for the last adjustment. Ending dough was like a very stiff mashed potato consistency.  Wearing gloves, I used the back of my fist with a dough scraper to incorporate the final dough.
  3.          I used a 100% rye sourdough starter, rather than the CLASS starter he discusses (and has a separate video on how to make what is essentially a faster way to build the starter version at 105 degrees)
  4.           I used 2 tablespoons molasses instead of the 24gr of sugar.

The recipe requires a special fermented malted rye which is only available in Germany or Russia, unless you make your own.  It is unique as the normal malting process is supplemented – and fermented by incorporating starter into the malting process. He has a fascinating video of how this is made per the second link below. I already had my own home made malted rye, not fermented as his process does.  I am very happy with the way this came out. I know it would be better using his malt technique. 

He states two requirements for this bread: 1) malted Red Rye per the link, and 2) the ability to control the various temperature ranges the various stages require.

The bread is delightful, perfect with cream cheese and with or with an added slice of smoked salmon.  My deviations were slight overall.  In the future, I will make the fermented rye malt as below and try that.  It will provide and even deeper rye nuance.  The 5 grams of Caraway added a nice back note, I may use a dash or two more in the next go around.

His YouTube videos also have Borodinsky bread, German Wheat breads and more.  All are dark and look amazing!  The recipes are shown in the YouTube section just above the comments section, all being centigrade temperatures.  Check it out. I am delighted to have come across his videos!

Recipe: https://www.youtube.com/playlist?reload=9&list=PLrSg5cYpPtU_NKto2xtoRpVtRsVs7kJq0

Rye Malt (fermented) https://www.youtube.com/watch?v=CTa19hYag4Q&list=PLrSg5cYpPtU_NKto2xtoRpVtRsVs7kJq0&index=48

 

 

 

 

alfanso's picture
alfanso

Here you will find all five breads that I’m promoting for the current CB.  All of the “rules” and general instructions can be found in the CB.

To avoid overwhelming the CB posting with too many selection of choices, I’ve included the two additional suggestions in this post.  All formulae here are my own take on the breads. 
============== the first three ===================

 

 Semolina "Pain au Levain".  This Jeffrey Hamelman version has a 60/40 mix of semolina/bread flour, employs a 125% hydration bread flour levain, and carries an overall hydration of 67%.

1) One of TFL’s resident Kiwis, leslieruf offers her version.

2) My own take for one of my go-to breads, on this marvelous winning delight.

 

Tom Cat Semolina Filone.  Maggie Glezer’s version of this on again/off again occasional TFL favorite will challenge you due to its very high hydration.  I found this bread difficult to wrangle, but it makes some of the finest toast I’ve ever had.  55.5/45.5 semolina/bread flour, 130% hydration Poolish, 89% overall hydration. 
NOTE: Due to a misunderstanding of American English/Transcription error, the original Tom Cat formula that previously was posted below carried an absurdly high overall 89% hydration.  Thanks to an email conversation with Abe, it was determined that the Poolish was incorrectly stated.  The corrected version is now in its place, with an Poolish hydration of 90% and an overall hydration of 75%.  The 45/55 % or AP/Semolina still remains.
  

1) semolina_man baked a delightful version of this bread.

 

2) As does dmsnyder, David's interpretation.

Pane di Altamura/Matera. These two neighboring towns, in the heel region of the Italian peninsula, produce a rather uniquely shaped (or mis-shapen) bread.  100% semolina including a 66% hydration biga, with a relatively low overall hydration of 65%.

1) Our own breadforfun’s Brad did a field trip there several years ago, and reports on his experience and bake.

 

2) Baker anonymous, better known as Abe, offers us his version.

 3) Brad (breadforfun) pointed out this Michael Wilson beauty and I thought that I'd include it here, where it seems to belong!  Michael is as serious and accomplished as it gets here on Isle TFL when it comes to Italian breads. 
============== Additional formulae ===================
Semolina Challah.  Looking quite afar, my playful merging of the enriched goodness of Maggie Glezer's popular version with my own 50/50 semolina/bread flour mix. This (heavily dosed) IDY bread carries an overall hydration of 78% when taking into account the eggs, water, neutral flavored oil and honey.  I tried variations of semolina percentages up to 100% with a levain, but personally settled on one that is a 50/50 mix with IDY.  This will also provide an opportunity to introduce you to braiding, as it did to me.  Demonstrated here by Jeffrey Hamelman with a six strand braid.
1) Early TFL star, zolablue provides a magnificent looking levain bread flour version. 
2) Recent rising star baker benito, Benny's, take on Ms. Glezer’s levain bread flour.
 Semolina with pine nuts, sultanas and fennel seeds.  For “extra credit” and for those longing to have a fruit, nut or seed to incorporate, this one has all three.  Based on a mix of both the Amy’s Bread  bakery in NYC and Susan's wildyeastblog versions.  59/41 semolina/bread flour, 100% hydration Liquid Levain, 65% overall hydration. 1) dmsnyder's version of this superb “afternoon wine and cheese” bread. 

 

 2) A personal favorite, it has incredible flavor and has delighted all whose tonsils have come to know it. 
============== end ===================
Janedo's picture
Janedo

Hello! How about a bit of french pastry?

I have been working in a bakery in the South of France, doing their line of pastries and goodies. The challenge has been the actual baking because I have to bake everything in a huge deck oven. It was quite daunting at first as I have always had a proper convection oven wherever I have worked. But, it is actually all right. I have been doing some tests with choux pastry lately because everything becomes enormous in that deck oven!! So, yesterday, while I was off, I made some choux pastry to test.... convention on, convection off, directly on the stone, in the middle, etc. I decided to make a Saint Honoré because it is is yummy and pretty, and I hadn't made one in ages. This type of piping is all the rage here in France these days. The base is a flattened puff pastry. I made a "princess vanilla cream", which is a vanilla pastry cream with some gelatin and butter that is cooled to room temp and then has some whipped cream folded in to it and then cooled. It becomes lighter and moussy and can be piped easily. The piped cream is a slightly sweeted (powdered sugar), vanilla mascarpone whipped cream. The choux are filled with the princess pastry cream. I had some friends over for tea and that distracted me and I glued the choux, forgetting to dip them in the caramel first. Oops! So I just drizzled the caramel on top. It sounds complicated, but it is pretty straight forwards and always a crown pleaser.

 

kendalm's picture
kendalm

This is for the stray canele junkies who appear here on occasion.  We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop.  For my setup its 440F on convection with the mounds directly on stone.  Then after 20 minutes a drop to 385 for another 35 minutes and Bob's yer uncle ;) 

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