The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Yogi's picture
Yogi

Lot's of baking as usual. Our sourdough culture is being fed twice a day and enjoys that. Besides always having starter available for baking on a whim, one can really get to observe how their culture is behaving as it rises and falls everyday. I have clocked mine at 8 hours of work and it begins to fall; this is at a very low amount of starter with each refresh too, 10g SD to 70g flour 70g water. The consistency also changes enough to see where you want to be for baking and where you have gone too far. When the culture is gooey and can easily drip out of the jar, it is done for the day and should be fed again instead of being baked with. When the culture is peaking it has a nice jello consistency, and also glutinous. It holds shape and you can pull and tug on it without it tearing, up to a certain point. Anyway...

 

Cinnamon Rolls: 

I realized that putting the dough in the walk-in fridge is just not working. The temp is just too cold and the fans are too efficient for yeast. I bit the bullet and started my day off at 4am and cranked out 30 rolls for the brothers. The lamination and proofing went really well, not perfect but we are getting there. I attempted to make a glaze with milk, butter, vanilla extract and stevia, which worked pretty well but I couldn't get it to thicken the way I imagined. Next time maybe. And yes, I laminated cinnamon roll dough cause I don't care. 

 

Next up is my inaugural steps into understanding spelt and buckwheat, both floured and sprouted. When you bake with only whole wheat 100% of the time spelt and buckwheat don't change a whole lot. But the crust was much more crispy and crackly with a nice nutty flavor. I upped my hydration from 78 to 80, but it wasn't enough for the extra grains. Got more of a tight, dry crumb like my older batches last year. 

Spelt flour, buckwheat groats, buckwheat flour additions. No sprouts this time, just threw them in raw. I sprouted and baked with them in a few more pictures down, not much difference if any but had too many ingredients to tell. 

Quick tip, if you feel like you might forget an addition, like salt, after autolysing, then just add everything next to the autolysing dough, don't worry. Mix it all in when the time is up using the Forkish pincer method. 

and there you have it all mixed in after a few pincer pinches. 

 

These loaves were fine and merry, not spectacular. 

 

 

 

 

Now in my opinion what comes next is spectacular. A few days later and I decided to officially up my hydration for all my loaves to 83%. Exciting, right? I am always concerned about making big jumps to recipes that already work well, so I have been upping the hydration little by little. For me it's not working with wet dough that is hard, I'm concerned about the overall rise and shape of the loaf: the beauty of it all. 

I went with the mother of all seeded doughs for the last bake of the week, adding sprouted spelt, sprouted buckwheat, two kinds of flax, two kinds of sesame, pumpkin seeds and rolled oats, oh, and 3% rye flour because we have it. oh ya and walnuts. And yes, my bakes are getting darker and darker. It just has to be that way for that thin crackly crust.

 

And the middle scoring is going well. I moved from the right end to the middle to lower the ears I was getting. 

As usual I took many photos, too many, and none of the photos give the bread justice. Not sure how so many TFLers are taking such amazing shots. 

 

I made 5 loaves, gave away the two boules today. The boules looked cool, neat little scoring blooms. 

Baking specs: 

All flour is Giusto's high protein whole wheat fine grade

All salt is pink himalayan 

Recipe goes to 83% hydration if your starter is at 100% hydration. 

IceDemeter's picture
IceDemeter

We're just heading in to the season where we will rarely be home (either helping friends at their farms or wandering the back country) and so will have a need for convenient foods that pack well, are nutrient rich, and require minimal preparation.  I won't have a ton of time most weeks, so right now I'm busy filling the freezer with soups and stews (to carry in a thermos, or to quickly heat for a late dinner or early breakfast), roasted and sliced meats for sandwiches or soup additions, and (of course!) a variety of baked goods.

Up until this year, the "baked goods" were comprised of a variety of rich and hearty quick bread muffins.  These were (are) all whole grain and loaded up with nuts and fruits and even vegetables (we are NOT talking cupcakes here!).  We rarely had sandwiches in the past, since there weren't any breads that we particularly liked, so a meal or snack would be some sliced meats, some raw veggies or fruit, and a muffin or two.  Now that I've become obsessed with this whole bread thing, however, that is going to change!

I have decided to still stock up on the muffins (still great for snacks), and on some sweeter breads (cinnamon buns and butternut blueberry rolls), and on more of what we consider "treat" breads (english muffin style buns, and 100% rye loaves), but will make the time each week to make our "daily" bread loaf --- purely for the joy that I get from the bake!

This prep week started on Monday with me being indecisive about what I wanted to bake this week, so pulling out a few wee bits of my rye NMNF starter and getting a few levains built up.  One ended as 160g 100% hydration rye, one ended as 300g 100% hydration whole wheat, and one --- well, it's Lechem's fault, really:

THAT one is sitting in the fridge - I want a full empty day to properly use it!

Tuesday had me deciding on a 60% whole grain "daily bread" loaf (750g flour: 22% hard red, 18% spelt, 15% durum, 5% rye @ 79% hydration):

which was bulked and shaped before hitting the fridge for a retarded proof:

I also figured I'd give a shot to a sweeter, enriched dough using up some flours that I had already milled and needed to be used (100% whole grain, 600g flour: 78% soft white, 11% hard red, 6% durum, 5% rye with 150g of potato added along with a couple of eggs, some half and half, a touch of maple syrup and totaling somewhere around 75% hydration).  This one just got mixed and sent in to the fridge for a retarded bulk ferment:

Somewhere in there I also threw together this bubbling cauldron of goodness to sit and simmer and mingle all day:

Wednesday had me starting out with the enriched dough - choosing to roll it out for a shot at cinnamon rolls.  It was quite cool and dry, so it seemed like a grand idea for me to try letting them proof in the unheated oven with the light on.  I got distracted by a neighbour, so didn't check on them for well over an hour --- at which time I discovered that my oven light is much too powerful for this usage, and I had some proofing dough floating in a lake of melted butter and cinnamon...  Ah well - flipped the oven on and baked them off, hoping for the best...

"The best" turned out to be more "buns" than "rolls", with a tender but solid crumb and some caramelized crunchy buttery sugary thing going on in every bite, contrasting well with the sourdough and whole grain tang.  Not exactly as planned, but definitely a good enough result (4 out of 12 are already eaten, so...)

Since the oven was already warm after these, I cranked it up even more and got the 60% whole grain loaf baked off:

Now that's more like it!  No crumb shot yet - we just finished up the "failure" from last week (still delicious on the 8th day after baking), so this one won't get sliced until tomorrow morning...

While that was baking, I got some muffins happening - a mix of barley flour and soft white wheat, with pumpkin, almonds, and cranberries coming along for the ride:

By dinner time, it was feeling like a good day:

But, when I was putting some things away in the fridge after dinner, I realized that there was still a rye levain hanging about in there not doing anything useful...  While I'm not really a fan of pizza, there was a post a while back that had me considering it: http://www.thefreshloaf.com/node/51209/teglia-romana  It just looked so darned good that I started considering that pizza might be like bread --- that it might be that I just wasn't fond of the pizza I had been served in the past, but there might still be a pizza recipe out there that I might love...  I didn't have yeast to use this recipe (and don't have the experience to cross it over to sourdough)  so I popped on to the site, found a recommendation from MichaelLily for the dough and process from here: http://www.varasanos.com/PizzaRecipe.htm and figured I'd give it a shot... (without modifying my oven for frighteningly high temps, mind you!).  So - I grabbed some flour and mixed up some dough and got it in to the fridge to proof...

Thursday I had little baking planned, but saw that there was still some left-over rye levain in the fridge (the pizza dough didn't really use very much), so I threw together a quick 100% whole grain dough (600g flour: 33% barley, 27% spelt, 25% soft white wheat, and 15% rye all at 80% hydration).  I wanted something super quick, so did the bulk ferment in the microwave (not on - just with some hot water) for a 4 hour turnaround, then shaped it in to english muffin shaped buns and let them proof for a bit.  Just for the spirit of experimentation, I decided to bake them instead of grilling them, and put them in a 450 degree oven on a preheated steel covered with a roaster lid for 10 minutes then uncovered for the final 10 minutes:

Surprisingly (to me), the crumb ended up looking pretty much like it would have from the grill:

I did get more muffins happening while these were going on --- this time a batch of banana nut muffins with a 50/50 blend of soft white and oat flours:

We headed out for a walk before dinner, got to chatting with some folks on the trail, and didn't get home until quite late.  I did get the pizza dough out (it came out beautiful and stretchy and soft from the fridge), and tried to figure out the bake time for a 450 degree oven (I tried par-bake for 5 minutes then load with toppings then bake for 15 minutes), but it wasn't quite right.  I think I had too many toppings and should have par-baked it longer, since the centre came out quite mushy --- but the rest of the crust was lovely.  No pics (I was too hungry to even think about that), but there is still another ball of dough in the fridge for another day...

All baking is done for this week, and I've got a massive ham in the oven instead of more bread... well, so long as I don't find any more "leftover" levain hanging out in my fridge...

Next week - I'm just going to have to face down that durum starter and see what I can do with a 100% durum bake...  as well as whatever I come up with for our "daily" bread.  While I admit to being obsessed with the novelty of the baking, I must say that the wonderful flavours from even the "failed" experiments and the continuous inspiration provided by the posts and blogs here are making it tough to keep it in perspective that I'm only baking for 2 people...

Thanks all - and have a great weekend and upcoming week!

 

JR Bakes's picture
JR Bakes

This is an apricot pistachio sourdough bread made with 100% unbleached bread flour, ~75% hydration, approx. 2% salt. I often use whey to replace half the water, for added tenderness of the bread.

580 g unbleached bread flour

400 g water steeped with butterfly pea flower tea pieces (steeped 20 minutes with 15 g) (ordered on Amazon from Thailand, taking upwards of 30 days to arrive)

280 g starter (fed and bubbly 100% hydration)

14 g sea salt

30 g sugar

3/4 cup pistachios

1 cup dried apricots

Combine all ingredients using a wooden spoon, except nuts and fruit, into a shaggy mess in a plastic tub. Cover and allow to rest 30 minutes. The blue tea can dye your hands! Put oil on your hands to help remove later, or can use bleach water to wash afterwards.

Perform stretch and folds every 30 minutes for two hours. With the final turn, press dough flat upon a lightly oiled surface, 15" x 15", much like cinnamon rolls. Place nuts and apricots evenly over dough. Roll up, like a cinnamon roll, creating a large tube. Fold over and place in plastic tub for 1 1/2 hours for first rise. 

Use a spatula or plastic scraper to remove dough from the tub onto a lightly floured surface. Preform the round loaf, pressing any visible apricots or nuts back into the loaf. Rest 15 minutes, and final shape, trying not to let the apricots or nuts poke through. Transfer to a parchment lined 9" - 10" cake pan, push pan, or springform pan, one that will fit your 5 quart or bigger Dutch Oven, and cover with plastic wrap, allowing to proof 1 hour.

Perform a finger poke test to see if it is almost ready to bake - if it leaves an indent, begin preheating the oven and Dutch Oven 475 deg f 30 minutes. 

Score, and place inside the hot Dutch Oven, bake for 25 minutes with the lid on. Lower oven temp to 450 f,  remove lid, and bake for additional 5-10 minutes until the loaf develops a nice medium (bluish) brown color. Remove to cool on a cooling rack, thumping the bottom to test for readiness. If the bottom isn't dark enough, place in the oven for an additional 5 minutes.

Allow to cool before slicing.

This dough can be worked in a mixer with dough hook, or bread machine using the pizza dough cycle. Allow to rise 1-2 hours after initial period of working the dough then proceed.

(Inspiration from Ratti Wolfson from "Sourdough bakers" Facebook group, Feb 2017) 

 

 

dmsnyder's picture
dmsnyder

I have made sourdough breads with tart dried fruit and toasted nuts for many years. Recently, I have been less happy with the ones I have been making. I don't think the breads are any worse. I think my standards are higher. So, this week I tried adding figs and walnuts to my current favorite sourdough just to see how it worked. Well, it is a winner. It's my new favorite fruit/nut sourdough. It is lighter with a better aerated, moister, more tender crumb than others I have made, and the flavor is as good if not better than my previous best. The crust is nice and crunchy. Here are  the formula and methods I used:

 

Walnut-Fig Mixed Grain Sourdough Bread

(based on Ken Forkish's “Field Blend #2” from Flour Water Salt Yeast)

David M. Snyder

April, 2017

 

 

Total Dough

 

 

Ingredient

Wt (g)

Bakers' %

AP flour

350

70

Whole wheat flour

62

12.5

Whole rye flour

88

17.5

Water

390

78

Salt

10

2.1

Walnut pieces (toasted)

100

20

Dried figs (coarsely diced)

100

20

Total

1100

220.1

 

Levain

 

 

Ingredient

Wt (g)

Bakers' %

AP flour

72

75

Whole wheat flour

18

25

Water (85-90ºF)

72

75

Active starter

18

25

Total

180

200

  1. In a medium bowl, dissolve the active starter in the water.

  2. Add the flours and mix thoroughly.

  3. Transfer to a clean bowl and cover tightly.

  4. Ferment at 70-76ºF for 8-12 hours. It should have doubled in volume, have many bubbles on the surface and have a wrinkled surface. It should not have collapsed.

  5. If you are not ready to use the levain when it is ripe, it can be refrigerated for up to a couple days.

 

Final Dough

 

Ingredient

Wt (g)

AP flour

270

Whole wheat flour

42

Whole rye flour

88

Water (85-90ºF)

310

Salt

10

Walnut pieces (toasted)

100

Dried figs (coarsely diced)

100

Levain

180

Total

1100

Procedure

  1. Toast the walnut pieces at 300ºF for 9 minutes. Cool completely.

  2. Cut the figs (Calmyrna, preferred) into pieces about marble-sized. Place in a sieve and rinse under running water. Place the sieve with the figs over a bowl to drain.

  3. In a large bowl, mix the flours and the water to a shaggy mass. Cover the bowl and let it rest (autolyse) for 20-60 minutes.

  4. Sprinkle the salt over the dough, then add the ripe levain in 4-6 portions.

  5. Using a spatula or your hands, mix the dough to evenly distribute the salt and levain. Note: My preferred method is by hand. I wear a food-grade “rubber” glove, dip the fingers in water frequently and use the French technique of squeezing the dough between my fingers many times, alternating with stretching and folding the dough.

  6. When you feel the ingredients are thoroughly mixed, transfer the dough to a clean, lightly oiled clean container and cover it.

  7. Bulk ferment for 50 minutes.

  8. Transfer the dough to a floured board. Stretch is to a rectangle about 12 X 18”. Distribute the figs and walnuts evenly over the surface of the stretched out dough. Fold the dough. Repeat the stretching and folding a few times to distribute the figs and nuts evenly. Return the dough to the bowl and cover.

  9. Bulk ferment for another 50 minutes. Do another stretch and fold and return the dough to the bowl.

  10. Bulk ferment for another 50-90 minutes. The dough should be well aerated.

  11. Transfer the dough to the board and pre-shape as a ball. Cover with a cloth and let the dough relax for 10-30 minutes.

  12. Transfer the loaf to a well-floured banneton or brotform. Note: flouring the banneton/brotformen with a 50/50 mix of AP and Rice flour works best to prevent the dough from sticking to the proofing basket. Place the loaf in the basket in a food-grade plastic bag or cover well otherwise. Let the dough relax and start proofing at room temperature for a half hour or so.

  13. Refrigerate for 8-12 hours.

  1. Take the loaf out of the fridge but leave covered.

  2. With a baking stone on the oven's middle rack and your steaming apparatus of choice in place, pre-heat the oven to 500ºF for 45-60 minutes.

  3. Allow the loaf to proof for up to 90 minutes. It can be baked right out of the fridge I am told. (I never have done that.)

  4. Uncover the loaf and sprinkle it with semolina or cornmeal.

  5. Transfer the loaf to a peel and score as desired.

  6. Turn down the oven temperature to 460ºF. Steam your oven and transfer the loaf to the baking stone. Note: My method of oven steaming uses a 9” cast iron skillet filled with the kind of lava rocks used with gas grills. This is pre-heated along with my baking stone. The skillet sits off to the side on an oven rack below the one that holds the baking stone. To generate steam, I fill a perforated pie tin with a single layer of ice cubes. This is rested on top of the lava rocks just before I load the loaves onto the pizza stone.

  7. After 15 minutes, remove the steam apparatus.

  8. If you have a convection oven, switch to convection-bake at 435ºF. Otherwise, leave the oven at 460ºF conventional bake. Bake for another 30-35 minutes. Check the loaf after 30 minutes. If it is not fully baked but is getting too dark, turn down the oven temperature by 10ºF or so and bake until fully baked.

  9. The loaf is fully baked when the crust is darkly colored, tapping the bottom of the loaf gives a hollow sound and the internal loaf temperature is 205ºF or higher.

  10. Remove the loaf to a cooling rack and cool completely before slicing.

 

 

Enjoy!

David

dabrownman's picture
dabrownman

Lucy and I were talking about robots the other day.  I told her that I was pretty sure pets would be replaced by robots before people would be.  She thought about that and then said something truly profound.  She said I might be right.

No, that was not what was profound, but what amazed her about robots is that, even in their primitive stage today, robots with artificial intelligence are way better than artificial people who think they are intelligent.  I think she might be right about that too.  Then we started into Trans Humans where we do not agree on much at all and she is wrong about all of that as usual.

Monday was my daughter’s birthday, and like her Dad, she loves Indian food and is pretty much addicted to naan - especially garlic naan.  She loves Chicken Tikka Masala and I’m more of a hotter goat or lamb curry sort of guy.  I learned to make Indian food from a group of Pakistani Expat women who were in Saudi Arabia over 30 years ago – has it been that long?  Jeeze…. I feel a lot older than I am for some reason now.

I didn’t learn how to make a decent naan until a few years ago when I learned right here on TFL that you could make flatbreads on a gas grill.  Naan is an enriched yeasted flatbread that comes out perfect on the grill because it is supposed to have charred spots on it from the screaming hot Tandoori oven and the gas grill can get to 650 F and do the same thing……if you don’t walk away for even a second and the naan goes up in smoke.

Don't forget to have a salad with that Indian food

A robot would be perfect for this grill work and most grill work for that matter.  I want mine to make prickly pear margaritas too but that is another story.  My favorite naan is green onion, a touch of Indian spices and chili with some garlic but others aren’t so adventurous.  Since it was my daughter’s request on her birthday, it was CTM and Garlic Naan.  So, I made lamb stew for me the day before, it wasn’t a curry but close enough.

There are all kinds of naan out there - some with milk, cream or yogurt, some with butter or oil or both some without any, some have an egg and some don’t but most all have sugar in them.  Since the chicken in CTM is marinated in a very spicy yogurt sauce overnight before being skewered and grilled.

I put yogurt in this naan, with butter, oil, egg and sugar some fresh garlic and a larger pinch of instant yeast with enough water to get if to about 70% hydration. Word to the wise, if you are grilling naan you want to get some fat in there to keep it from sticking to the grates.   If you are making it in the oven or in a non-stick pan, you can get rid of some or all of the fats if you want. 

For this batch I took some of the dough flour and water and made a poolish while the rest of the flour was autolysing for 1 hour with the yogurt, egg and remainder of the dough water.  Since you don’t want elasticity and do want extensibility you want to use a flour that has lower protein and gluten like AP instead if bread flour – same with pizza dough.

We added the poolish and the sugar and did 50 slap and folds to get everything mixed.  For the 2nd set of 20 slap and folds we put in the softened butter and the oil in.  You always want to make sure the entire dough is well hydrated before putting in the fats.  The large clove of minced garlic went in for the 3rd set of 10 slap and folds.  Then 3 sets of 4 stretch and folds were done.  All the slapping, stretching and folding sets were done on 20 minute intervals.

Then it was shaped into a ball and placed in an oiled SS bowl for a 24 hour retard in the fridge.  We took it out 2 hours before we wanted to roll it out and put it on a heating pad to warm up and finish proofing.

We divided it into 6 pieces by eye with a dough scraper.  it takes about 300 g of flour in the mix if you are trying to get the recipes 6 naan - or up it for you needs.  I rolled it out pretty thin 3 times with a 5-minute rest in between each time to get it thin enough since the LaFama has a bit more gluten forming protein in it that most AP flours at 11.2% protein.

I did scrape the grill off and it is well seasoned so I didn’t oil it and it is a 4 burner one so I could od 2 larger sized naan at a time.  I heated the grill to 425 F and then turned it down to the lowest propane setting since my grill will hold 400 F at that setting.

I tossed them on, brushed the top with melted butter and then spun them at 1 minute.  At 1 ½- minutes I turned them over and brushed the grilled side with butter and then repeated the spinning at 1 minute more and took them off a half minute after spinning – 3 minutes total.  They were delicious as was the Chicken Tikka Masala and the Baby Girl was happy as pie.

Formula

Poolish -A big pinch of IY with 20% of the flour and a like weight in water.  Let sit for 1 hour as the Dough autolyses

Dough

80% Lafama AP

10% butter and sugar

2% oil and salt

5% yogurt

1 large clove of garlic minced fine for each 300 g of flour

Enough water to make 79& overall hydration

¼ stick of butter melted to brush on teach side while on the grill

 melted to brush on teach side while on the grill

Filomatic's picture
Filomatic

Acme in San Francisco makes a lot of different breads.  I often pick up their sourdough cheese rolls, and finally decided to attempt them myself.  Hamelman has a cheese bread with 60% hydration stiff levain.  It got very active and stickier than I expected, never having made a stiff levain before.  The dough itself was 60% hydration, considerably lower than I ever make.

Before baking I called Acme to see if I could find anything out about their method, and to my surprise they were an open book.  It seemed that their process is similar to what I was going to do, and they told me what cheeses they use.  The result was mixed.  The rolls overcooked on the bottom, and the dough was drier than Acme's.  Otherwise, the crumb was decent and the flavor quite similar to the model.

They were shaped and cold retarded overnight, and cooked on a sheet pan on parchment at 460 F for about 30 minutes.  Clearly the heat was too high.  If I make these again I'd lower the heat to 400 or 375, up the hydration a bit and the olive oil more than a bit, and possibly add more cheese.  Please let me know your thoughts.

isand66's picture
isand66

 I promised my wife last month that I would make her a version of a chocolate bread she saw posted from a bakery on-line.  I finally had a chance to bake my version.  I wanted to make a soft moist bread with plenty of flavor and several different types of chocolate.

I chose a version of a Tangzhong bread I've made in the past and used cottage cheese instead of ricotta and milk instead of buttermilk.

This ended up being a very wet dough but it created a wonderful open and moist crumb chock full of chocolate goodness.  The dough was perfectly developed and sprung up wonderfully high in the oven when baked.

Here are the Zip files for the above BreadStorm files.

 

 

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions  (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, milk and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for one hour or longer.  Next add the salt, butter, egg, oil, cheese and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 2 minutes.  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.  On the last stretch and fold, gently add the chocolate a little at a time and fold it into the dough until fully incorporated.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1/2 hour.  Remove the dough and cut into 2 equal size pieces and form into  loose rounds.  Let it sit covered for around 15-30 minutes.  Do your final shaping and place into your baskets or couche.   Let the dough proof in your proofer set at 78 degrees for 1.5 hours or on your counter for 1.5 - 2 hours until the dough has risen about 50%.  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 550 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.

Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist before digging in.  This is a good bread to eat warm with the chocolate still melting.

 

Floydm's picture
Floydm

Nothing fancy but I baked a couple white sourdough loaves this evening. Around 73% hydration, 65% AP flour, 35% bread flour.

It was sunny and beautiful but still cool today, so they rose too slowly to have them ready for suppertime. I'm looking forward to trying one of them in the morning.

nmygarden's picture
nmygarden

Stopped in to share the Focaccia we'll have with tonight's dinner, and send some home with our son and his wife. Hope you all have enjoyed a fine Spring weekend!

Cathy

Danni3ll3's picture
Danni3ll3

I really enjoy using multigrain cereal in bread and thought I would combine it with some rye sprouts. So here goes:

1. Sprout 75 g of rye berries. This took 3 days.

2. Toast 75 g of Bob's Red Mill 10 grain cereal and soak overnight in 140 g of boiling water. The next morning, stir in 30 g of kefir and let sit for a few hours.

3. Autolyse all of the above with 650 g water, 550 g no additives unbleached flour, 202 g white whole wheat flour, 100 g fresh milled red fife flour and 100 g Robin Hood Multigrain Best for Bread flour. Let sit for approximately one hour.

4. Mix in 22 g of sea salt and 266 g of 80% levain. (I recalculated to see what my levain was since I do 3 builds at 100% and one build at 80%, and it is actually a 84% levain but 80% is close enough!).

5. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 3.5-4.5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 3.5 hours, the one that I left out on the counter for 2 hours before putting into the oven took 4.5 hours. For some reason, this was faster than usual. 

6. Divide into 3 770-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof. 

7. Set the oven on convection bake, Preheat oven and Dutch ovens to 475 F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 25 minutes. I baked them a little bit darker than last week. 

Crumb shot coming later! We haven't cut into them yet!

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