The Fresh Loaf

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Skibum's picture
Skibum

I read here on a post one day that a pain du campaign must be at least 10% rye flour. This is a mini boule really with just 300 grams total flour at 74% hydration, 10% each rye and whole wheat flours and strong bread flour for the rest. I used 50 g liquid levain and 7 grams salt. I shaped as a boule taking care to get a very tight skin and baked Forkish style, proofing seam side down and baking seam side up. Wonderful oven spring on this loaf. I am tempted to call it oven spring! The final loaf is about 51/2" in diameter and has bloomed to 5" in height!

I haven't cut into it yet and will update when I do.

Crumb:

Happy baking! Ski

alfanso's picture
alfanso

SFBI style pain au levain at 80% hydration.

Not my style, and too lazy, I guess.  Earlier this week SteveB posted his magnificent 80% hydration pain au levain, which disappeared all too quickly from the current Bread Browser images.  I'd been making a few different versions, including my take on David Snyder's take on an SFBI pain au levain.

We are leaving for vacation tomorrow and on any flight day involving more than a few hours of travel I'll pack my usual favorite travel sandwich of PB&J.  We ran out of bread, oh the horror, and I was on the cusp of buying a bread when Steve posted his delight.  

I was intrigued by the usage of a drywall blade which he employed, in maintaining a mostly hands off approach while shaping and applying surface tension to the batard.  I had a shorter version of that type of blade in my tool kit, needed comestibles for the flights, and a bit of an urge to give it a go.  

I upped the hydration on the SFBI pain au levain from the formulated 68% to 80%, quite a leap.  And so I employed the drywall blade...

  • Gold Medal Bread Flour
  • my stock 75% mixed flour levain
  • Held back ~40 or so grams of water during the autolyse, then double hydrated when I added the salt.
  • 300 French Folds with a 5m rest between
  • Letter Folds at 40, 80 and 120 minutes.
  • Retarded overnight, shaped at 7 AM, baked at 1 PM
  • Couche rather than a banneton (I was worried about the dough sticking, but this time sprinkled rice flour on the linen rather than nothing or AP flour.  Did not stick.)
  • ~750g x 1 batard
  • 460dF, 15m steam, another 20 m bake, 2m venting

And now - I don't have to go down to the market for a bread!

 alan

 

Filomatic's picture
Filomatic

My first Hamelman rye bake.  Someone please explain why I waited so long to start baking Hamelman rye recipes.  This took much less time than a normal bread, with 90-minutes each of bulk and final rise, then into the oven.  I love the mild sweet sourness of the rye, complimented by my non-controversial addition of caraway seeds after shaping.  Next time I will autolyse the WW and bread flour since it didn't occur to me at the time.

 

Danni3ll3's picture
Danni3ll3

Amaranth/sesame on left, bulgur on right. 

 

This week I decided to go back to my roots in bread baking by baking the Overnight Country Brown recipe out of FWSY.  Of course, I had to put in a few add ins. Two of the loaves got a total of 100 g of bulgur soaked in 100 g of water and the other two got 100 g of sprouted amaranth (24 hours) and 25 g of black sesame seeds. I added the add ins at the autolyse stage but otherwise followed the recipe as written in the book. 

The bulgur version needed a bit more water which I added in when I mixed in the salt and the 80% hydration levain. I didn't measure this water, I just splashed some in as I was pinching and folding.

A lot of people complain that Forkish's times are off so I was especially careful with the timing. My bulk ferment was only 45 minutes less than the 12 hours stated in the book. Poofing on the other hand was quite a bit shorter. I baked the amaranth/sesame loaf after 2 hours and 46 minutes as it seemed ready. Forkish says to wait 4 hours. The other two loaves with the bulgur, I put in the fridge to wait their turn for baking so their total proof time was 4 hours with 1h15 of that time in the fridge. 

Another change was that I did a preshape and gave them a half hour rest which Forkish generally doesn't do. I also baked them as per my usual method: 20 minutes at 500 degrees, 10 minutes at 450 and another 23 minutes with the lid off the Dutch oven. 

The loaves feel a lot lighter than what I have been baking lately so I am hoping for a more open crumb. 3 are going to the soup kitchen but I am keeping one of the bulgur loaves as this add in is new to me. Crumb Picts to follow when it gets cut open. 

Yippee's picture
Yippee

Dear friends:

Just wanted to let you know that despite my life has been upside down lately, I'm still hanging in there and trying to bake when I can...

chapstick's picture
chapstick

My latest bake was inspired by Ru007's double fermented oat porridge sourdough, omitting the seeds and nuts to keep it simple. I first tried this a fortnight ago and produced a pancake. I suspect this was due to over-fermentation. Ru007 already recommended reducing the final rise time, and I suspect my fridge doesn't get very cold. When I took it out of the fridge in the morning it was so extremely puffy that I'm certain it had overfermented. It collapsed completely when I turned it out and didn't get any oven spring. Maybe I need to shove the dough right up the back.

This time I was much more conservative with the timing of both the bulk ferment and the final rise. I didn't do an overnight rise at all, but baked after a couple of hours at room temperature instead.

I also reduced the water in the autolyse by 50g. I'm not used to handling very wet doughs. I was proud of what I had managed to achieve with the first effort, though I have nothing to show for it. I managed to roughly shape it into a log before putting it in a basket in the fridge, without using too much flour at all.

The result of both these adjustments was a dough I was much more comfortable handling, and one that came out of the oven looking like a loaf. I think I could have given the final rise a bit longer though.



The flavour and texture is gorgeous. I think it looks a bit dry in the photos, but it didn't taste that way. It's going to be tough resisting the urge to bake this one every weekend!

For my other bread of the week, I went overboard incorporating add-ins to my "regular" bake, Trevor Wilson's low hydration dough. In retrospect I could have held back some of that chocolate... but it was a delicious indulgence!



Thanks for the wonderful feedback on my post last week. I wrote this post over the weekend while I was making another couple of loaves following Dabrownman's recommendation that I retard the levain and the final dough. I used my idea about sticking the loaf right at the back of the fridge. Can't wait to see how they turned out.

Cedar Mountain's picture
Cedar Mountain

Ok, as stated in my previous post and as encouraged by other TFLers with way more rye bread experience than me, I am slowly and cautiously moving towards baking a more rye-ish bread. My last bake had a relatively low percentage rye flour but with a healthy portion of sprouted rye berries to justify me still calling it a rye bread or as Dab called it a "Lite Rye". This time I increased the rye flour while keeping the sprouted rye berries the same and adding a small amount of sprouted rye flour.  I autolysed 40% fresh milled organic grains (20% rye; 10% sprouted rye; 10% red fife) with 60% unbleached, organic all purpose white flour and 70% water. After 1 hour I added 22% young levain (4 hours; 100% hydration, 50:50 rye/hard spring) and 2.2% sea salt and did a series of 150 vigorous stretch and folds to start the bulk fermentation - it's at this point I really noticed how different the dough felt with the increased rye component. At first I thought maybe I had made an error and over hydrated the dough but after working the dough for a bit it began to feel like the dough I am familiar with but little more sticky. I did a series of 4 more stretch and folds over the first two hours of the bulk fermentation with the addition of 25% sprouted rye berries and 10% crushed toasted sesame seeds between the first and second series of folds. I estimate the final hydration was probably about 73% after addition of the levain and sprouted rye berries. The dough was really active, I assume my levain really liked all the rye, and the bulk fermentation was finished in 3 1/2 hours, final dough temperature 79 F, approximately 25% rise.  I pre-shaped and bench rested the loaves for 1 hour (intended only a 1/2 hour rest but got squirreled by something else, must be so hard being Hobbes!) then did a final shaping, into linen lined baskets and cold-proofed overnight for 12 hours. Baked as usual, in a creuset and Schlemmertopf clay baker, covered at 500 F for 20 minutes; 450 F for 10 minutes and then uncovered at 450 F for another 18 minutes. Here's today's bake....

The dough felt really good, easy to handle and shape; bench resting...

 

Just out of the oven, on the cooling rack...

 Over-did the rice flour/flour dusting in the basket for this one...again!

 

With the lower hydration dough, at least lower hydration than is usual for my usual bread, I thought it might be a good opportunity to practice some baguette style scoring on one of the batards, a la Alfanso...still needs more practice!

      

 For the second batard, I gave in to my scoring insecurities and went with a basic linear slash instead...

      

 

And because my family has been wondering if I know fresh milled flour can be used to bake things other than bread...made this is for Sunday dinner dessert, because you can't live on bread alone, yes?

 

 

 

shihabbd's picture
shihabbd

Hi everybody,

I'm going to establish a bakery industry where the product will be flat bread which is known as roti/chapati in asian continent. But I'm counfused about it's preservation for long time. I will make roti/chapati, then slightly bake them (half bake), then I pack them and sell to markets & shops. For this purpose, I need a way of preservation to keep them fresh for at least 3 days in normal temperature (without freezing). so friends please suggest me a way. Should I use preservative? If yes, then which will be the best & safe for people and also low cost?

Thanks in advance.

Shihab.

Ru007's picture
Ru007

I’ve just come out a very busy three weeks at work, no time to bake L It gave me a chance to make my way through all the loaves in the freezer. So now its time to stock up again!

This week’s loaf is a variation of one of my favourite loaves polenta pepita sourdough. I decided to substitute the pumpkin seeds with pecans.

Formula:

 

 

Weight (g)

 

Final dough

%

 

 

 

 

 

Levain (80% hydration)

130

 

 

 

Water

220

 

278

71%

 

 

 

 

 

Flour

320

 

392

100%

Unbleached white bread flour

275

 

275

70%

Whole wheat flour

45

 

115

29%

Rye flour

 

 

3

1%

 

 

 

 

 

Salt

10

 

10

3%

 

 

 

 

 

Add ins

185

 

185

47%

Pecans

45

 

45

 

Polenta porridge

140

 

140

 

 

 

 

 

 

Total dough weight

865

 

865

 

Method:

1. 3 stage levain builds (all w/w flour) from 6g of NMNF rye starter, into the fridge overnight.

2. Toast 45 g pecans and leave to cool before chopping up. 

3. Cook the polenta (50g) over a low heat in 200g of water until its fairly thick. Leave to cool overnight.

4. Make the autolyse and leave overnight in the fridge.

5. 2 hours before mixing, take everything out of the fridge

6. Mix everything plus salt. Rest for 45mins.

7. 4 S&F at 45min intervals. Bulk ferment for 3 hours or until it’s got some good bubble action going. Pre shape, 30min rest. Shape, 1 hour on the counter, then into the fridge overnight. 

8. Remove from fridge, score and bake at 240dC for 20mins with steam, then at 220dC for 25mins. 

 

The crumb ended up soft and moist due to the polenta, and the pecans give it a really nice nuttiness. 

This is a recipe i'll be trying again in future. 

Happy baking! 

 

 

 

 

Vbake's picture
Vbake

Hi all, 

My 3th bread. 

Followed most of the tips suggested by you all and they were useful. 

Bread was soft and the crust was crunchy.  Went perfectly with pulled pork and Cole slaw. 

Will bake this one more often now. 

I am now getting the hang of it; the process and its important elements. 

Next recipe with Polish.  Wish me luck. 

Thank you. 

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