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This recipe is from "Advanced Bread and Pastry". Using white and whole wheat flour, wheat germ, and cracked wheat (aka. bulgur, my new favorite bread ingredient), the bread is super fragrant and packful of flavors. I wanted to convert the formula to use sourdough, but was busy preparing for and running a half marathon last weekend, so stuck to the poolish version in the book.

In my last post, I tried some interesting shapes for baguette, this time, I tried another shaping method from the same site, you can find the video here.

Pain Meunier (adapted from "AB&P")

note: makes 2 lb loaves

-- poolish

bread flour, 241g

water, 156g

salt, 3.5g

yeast, 1/4tsp

1. mix and leave at room temp for one hour, put in fridge overnight

-- soaker

cracked wheat (bulgur), 57g

water, 57g

2. soak for at least 2 hours, I did overnight

-- final dough

bread flour, 202g

ww flour,21g

wheat germ, 11g

water, 153g

salt, 3.5g

all poolish

all soaker

3. mix together everything but soaker, autolyse for 30min, mix at low speed for 1 min, midium speed for 3min. Add soaker, mix at low speed until blended in.

4. bulk rise for 1.5hours (25C) until double, S&F at 40min.

5. divide into two parts, preshape into oval, rest for 20min, shape according to instruction here

6. proof seam down on parchment paper for 50min (25C)

7. flip the bread so it's seam side up, and bake @ 450F for 40min, with steam for the first 15min.

Really like how the shape turned out

Thought all the rolling and twisting would affect the crumb, but what a pleasant surprise, full of holes and very open for a 66% hydration dough (not counting water in the soaker).

Flavor is out of this world, I REALLY like the combo of ww and cracked wheat. For my sandwich loaf, I soaked crack wheat in hot water(about 2 hours), this time in cold water (overnight), I can't really tell the difference. Both method soften the grain without turning them into mush.

Plan to make this one again very soon, probably a sourdough version. Oh yeah, the half marathon went well too. I finished in 1:45, crossing the finish line with my running partner, very good race.

Submitting to Yeastspotting.

This wasn't my first Pain Au levain, but surely the best of the bunch. I have baked Vermont Sourdough with increased wholewheat, and Pain Au levain with Mixed Sourdough starters...Those were not successful as i was struggling with ways to please my starter.. But i loved this one! No wonder why so many TFL members bake it frequently.

I increased hydration to 75%. I did not retard the dough, it has a lovely faint sourness. I forgot to autolyze too. I stratched and Folded in the bowl 5 times during bulk fermentation (2.5 hours). Final fermentation was almost 4 hours! This is what happens when your flour is not malted from factory.

The Doughs spread flat in the oven.. but with the help of a 500F stone and plenty of steam, they balooned and came to life..

This is by far the best sourdough i have ever had to date. Crackly crust, soft chewy crumb, and an intoxicating aroma..!!

Khalid

Continue my weekend baking with rye bread. This weekend's bake was sourdough rye with walnuts and raisins. The bread has 35% rye flour. The recipe came from Hamelman's Bread cookbook.

I followed Hamelman's recipe by including commercial yeast and skip my usual overnight dough retardation. One of the advantages of including commercial yeast is a a shorter fermentation schedule. It only took 3.5 hrs to have the fresh loaves from the mixing.

I increased Hamelman's recipe to 2 kg for two 1-kg loaves (about 25% increase from Hamelman's recipe). This bread is flavoursome with natural sweetness from raisin, crunch from walnut and earthiness from rye. It was great toasted (the walnut aroma was wonderful when toasted).

More photos and recipe can be found here.

Sue

http://youcandoitathome.blogspot.com

Ingredient List for TFL Bakers

A previous blog:
http://www.thefreshloaf.com/node/22562/sourdough-crackers

If you are one of the TFL members already on my Applications list, new application was already sent to you. If you are not on that list, and could use a free spreadsheet calculator for determining the Calories, Grams, and Ounces for the amounts you enter on any of 155 existing ingredients entries, as well as the option for you to edit the existing information, and space for you to add to the list in any of the 45 remaining blank slots, then you might want to look at the sample PDF file, which I placed on Google Doc:https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwNTI4NWJjOWMtNzQwZS00YWU1LWJlZWQtMGZiN2I0Njg0ZWU0&hl=en

I generate many programs for my own needs. If they seem like others might find them of use, I have been placing them in Public Domain and sending copies to those that have previously requests any of those that I have given copies to in the past.

If, after looking at the PDF example of the spreadsheet, and if you have Open-Office, or Excel, then I will e-mail you copies, if you request them. To do so, simply e-mail me with " TFL Apps " as the Subject Line. That is all you need do, I will e-mail you copies, and add you to the list. The list is only for these free applications, and updates, etc. I maintain the list myself and for no other purpose. I will also remove your name at anytime request me to do so, with no reason necessary to be given.

You can e-mail me at:
Ron@ronray.us