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golgi70's picture
golgi70

So I've been hooked to "The Ogre" adaptation of Steve Scott's Grain de Lin from Breadlines   Recently it was brought to my attention indirectly that the hydration is actually supposed to be 109% while I've been thrilled with the loaves I made @ 102%.  I've made a couple small batches of this and decided I should share with my farmer friends as it is so good.  My adaptation replaced the "Lin" with "Oger" or flax with barley along with the decrease of hydration by 7%.  I'm calling it The Ogre Loaf.  

For my Tuesday Bake I went with my 70% Whole Wheat which I've done in previous Farmer's Markets but this loaf has given me trouble.  The resulting loaves were okay but not up to my standards and I apologized to my "tasters" but none seemed to mind.  The following day I made a small batch to remedy the situation.  I simply wanted to decrease the bulk ferment (which is where things got away from me).  I ended up doing that and increasing the hydration quite a bit.  The resulting loaf is in the books after one more trial proves it wasn't just a fluke.  You can find this formula here http://www.thefreshloaf.com/node/38393/farmers-market-week-31-70-ww-take-2-plus-kamut.  The changes to formula shown in below photos are decreased PF to 7% but still a 12 hour overnight build.  Decreased bulk to 2:20 with 4 folds @ 20 minute intervals.  And increased hydration to 110%. I think I'll increase the PF to 10% and that'll be the final change if all goes well.  

 I wanted a snack and made some 100% whole grain Anginettes.  I just subbed soft white wheat for AP flour and got pretty good results.  An Anginettes is a cakey vanilla cookie enrobed in a lemony flat icing.  

Levain: 3-4 hours @ 78-80F

---------------------------------

13 g   Seed Starter (66% hydration)

16 g  H20

13 g  Whole Wheat Flour

-----------------------------------

Soaker: 4 hours (make at same time as final levain)

------------------------------------

150g     Pearled Barley

100 g    Boiling H20

-------------------------------------

Final Dough DDT: 80F

-------------------------------------

672 g     H20

204 g     T85

455g      AP

17 g       Salt

-------------------------------------

Autolyse:  Mix levian with final h20 and flours until combined.  Sprinkle over salt and let rest 30 minutes

Mix  Squeeze and fold through to incorporate salt.  Add soaker (drain any excess h20) and continue squeezing and folding to combine evenly. 

Bulk Fermentation 4:00 with 5 folds @ 30 minute intervels.  Each fold consists of two letter folds followed by a fold from both sides. So three folds in all.  

Divide into 2 750g pices and tightly preshape.  Rest 30 minutes.  Flour your lined bowls generously with rice/ap mix

Shape using the folding technique:

turn out onto flour board and fold bottom half up short of the top.  Stretch from the left and over to middle and repeat from the other side.  Take the top and stretch and bring down and underneath.  tighten slightly using a scraper and your table and let rest a minute or so to seal up.  flour tops and place tops down into bowls.  Retard 15 hours.

Bake @ 500 with steam for 17 minutes and vented for 30-40 more.  A deep full bake is essential here. 

Cool Completely

---------------------------------------------------------------------------------------------------------------------------------------------------

The OGRE Loaf

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Improved 70% WW

And the lemony delicious Anginettes

Cheers

Josh

dabrownman's picture
dabrownman

These sort of cinnamon rolls are similar to the one’s here:

 http://www.thefreshloaf.com/node/32275/yeast-water-cinnamon-rolls

 With some differences  The 72%  Ghirardelli Dark chocolate that replaced the original chocolate chips.  We used a 70% whole grain wheat spelt and rye flour mix and the dough weight is about 400 g grams less making there ‘mini’ rolls.

 

On the process side, we did 3 stets of slap and folds on 15 minute intervals of 5. 1 and 1 minute each, let the dough rest 15minutes and then rolled it out 1/4 “ thick and added the fillings.  Once the dough was rolled up and cut into 9 rolls, we placed them in an 8x8 pan and immediately retarded then for 4 hours to fit our next morning bake schedule..

 

Once they came out of the fridge, they were allowed to proof on the counter for 10 hours overnight before baking them at 375 F until they hit 195F on the inside middle.  After a 10 minute rest they were glazed with the GMA’s Lemon powdered sugar glaze.

 

These don’t relly taste or have the texture of puffy soft white flour cinnamon rolls. While the bread part is still soft and very moist, these are less sweet, fruitier and have the dark chocolate undertone which changes the flavor to one all its own.  We like them better than cinnamon rolls and these are healthier too.

 

Formula

Yeast Water Cinnamon Rolls

 

 

 

 

 

 

 

Yeast Water Build

Build 1

Total

%

Yeast Water

100

100

30.77%

AP

100

100

30.77%

Total

200

200

61.54%

 

 

 

 

Yeast Water Starter Totals

 

%

 

AP Flour

100

30.77%

 

Water

100

30.77%

 

Starter Hydration

100.00%

 

 

Levain % of Total

31.80%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole: Wheat, Spelt & Rye

225

69.23%

 

Total Dough Flour

225

69.23%

 

 

 

 

 

Salt

6

1.85%

 

Water

85

26.15%

 

Dough Hydration w/o starter

37.78%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

Sugar

15

4.62%

 

Egg

56

17.23%

 

NF Dry Milk powder

12

3.69%

 

Butter

30

9.23%

 

Total

113

34.77%

 

 

 

 

 

Total Flour w/ Starter

325

 

 

Water

185

 

 

 

 

 

 

Hydration w/ Starter & Adds

71.69%

 

 

Total Weight

629

 

 

% Whole Grain

69.23%

 

 

 

 

 

 

Filling

 

 

 

100 g of 72% Cocao Chocolate

 

 

3/4 C Cranberries, Raisins & Apricots Rehydrated in 2 T Bourbon

1/2 C Brown Sugar + 1 T White Sugar

 

 

1/2 T Pumpkin Pie Spice

 

 

 

1 YT Cinnamon

 

 

 

 

 

 

 

Glaze

 

 

 

1/4 C Powdered Sugar and 1T of Lemon Juice

 

 

hungryscholar's picture
hungryscholar

If you have thought about getting a sourdough culture going but don't feel up for a lot of watching and waiting, I highly recommend the method outlined by Ian on his now rather empty Ars Pistorica blog. I nearly posted yesterday, because it sure looked like sourdough starter and tasted like it, and had lots of little bubbles. But, I feel, the proof is in the pudding, or my old friend, sourdough bread. So, here I am Sunday morning with two little loaves that managed to surprise me with some solid oven spring 10 hours after bulk fermentation start.

And here's how I built the starter, Ian's method more or less to a T:

Wenesday, 10 PM, 20g Bob's Red Mil Dark Rye + 240g tap water(warm, around 77 F, possibly filtered) both weighed into a ziploc baggie, mixed and then the sealed baggie placed in a plastic container of warm water and that placed in my proofer set at 99 F. I know it is starting to sound a bit like I am making a turducken here, but bear with me. Anyway, that sat in the proofer for around 18 hours, at which point the proofer had lots of condensation and the water in the container the ziploc bag was in was a toasty 108 degrees. And there was clearly lots of activity inside the bag with active bubbles. Which takes me to...

Thursday, 4PM, Open ziploc briefly to add a premeasured 100 g of Whole Wheat Bread flour, from Great River Milling. I do note some less than pleasant smell at this point, hence the quick open of the bag to add the fresh flour. Then back it goes into the plastic container, now emptied of its water, and the proofer set down to 88 F. 20 hours later...

Friday 12 Noon. Into a new container, measure out 45 g water + 100 g more of the Great River flour and then take 30 g of the mixture from the baggie, where again there were plenty of bubbles. I knead this into a lump of dough and return it in its container to the proofer now set down to 80 F and wait another 20 hours or so...

Saturday 8:30 AM At this point the lump of dough shows all signs of looking like and quacking like the sourdough starter which I know and love, so I take some and use it to bake my approximation of SF Sourdough by way of my interpretation of some very helpful posts around these parts on the Larraburu Brothers Bakery...

Saturday Noon- I get around to feeding some of the remaining new starter, 1 part starter: 1 part water : 1 part AP : 1 part Whole Wheat.

Saturday 9:30 PM, Bake.

Sunday, 9:17 AM, Eat.

 

Jane Dough's picture
Jane Dough

Crumb Shot Five Grain SoudoughHere is the crumb shot from the Hamelman Five Grain Sourdough with Rye Sourdough. 

Jane Dough's picture
Jane Dough

This weekend I baked Jeffrey Hamelman's Five Grain Sourdough with Rye Sourdough.  I followed the instruction carefully.  It is a very slack dough but handles very nicely. It has a very pleasing taste, but not as pronounced as I would have liked.  Next time I make it I will investigate how to make the starter more tangy.

I have been curious about different baking methods so I tried a little experiment.  I made each loaf 725 grams.  Two I baked at the same time and one I allowed to prove at a slightly lower temperature than the 80 degrees called for in the recipe.  Much as I love my convection oven I begrudge the loss of space that the convection fan takes up.  Therefore two loaves at a time.  The loaf in the upper left was baked in a Lodge Dutch Oven.  The loaf in the upper right was baked in a Sassafras Bread Dome.  The foremost loaf was baked freestanding on a stone with what little steam I was able to muster up.  It was a last minute call to put that one on the stone so I didn't do justice to the steaming portion of the bake.  I did spray the oven walls  with water (I hope my husband never reads this!) a couple of times in the first 5 - 10 minutes.  I was hoping that would augment the weak steam that was being produced in a miserly fashion from my less than adequate steam pan - without much success.

If this was a contest "So you think you can bake" I would definitely give the #1 place to the Lodge bake.  The color of the loaf, the rise and the overall appearance of the loaf seems to me to be far more pleasing than either of the other two.  The Bread Dome does not brown as well although the loaf itself promises to be fine.  I could have left it open a few minutes longer than the Lodge bake.  Next time.  As for the poor neglected stone bake, there is not much to say.  While it will be fine to eat it doesn't stand up at all to the others. 

All in all it was a good bake.

 

ElPanadero's picture
ElPanadero

From Daniel's "Local Breads" book, this was a recipe for Auvergne Rye Baguettes with Lardons but having no lardons or pancetta to hand, I chose to use a tasty Iberico Chorizo that I had been gradually working my way through. There's never a bad time to eat chorizo in my books!

The additional flavour of rye in a baguette appealed to me and as I needed to check the viability of my recently rescued rye starter, this seemed like a good bake to attempt.

The rye content in the recipe was 50g in 450g of white flour with the overnight preferment being made with white flour and rye starter. I chose to use all rye for the preferment so my overall rye content was higher. I diced the chorizo finely and cooked in a pan for 5 mins or so before draining the oil off.

With main dough hydration of 70% this made for a very sticky wet mass. I autolysed for 30mins before adding the salt, chorizo and preferment, then did 3-4 stretch and folds over a 2 hour period which helped to pull it all together. Daniel retards his shaped baguettes in the fridge for 12-24hrs but I chose not to do this as I knew the chorizo would pack plenty of flavour.

Resulting baguettes are very tasty indeed, and the chorizo is in fact not at all overpowering but rather a more subtle flavour running right through the bread (presumably from the residual oils that have soaked in). The rye element affords a lovely nuttiness which goes well with the chorizo. A nice lump of Spanish Manchego cheese and this is a delightful snack, definitely to be a regular bake.

CAphyl's picture
CAphyl

When I first made this bread (recipe currently on the top right of FL), I froze two loaves.  I baked the first of the frozen loaves today, and it really came out well. I defrosted the dough in the fridge during the day yesterday, and did a stretch and fold and shaping before putting it into the covered baker to retard in the fridge overnight.

 

The crumb was a little more open on the frozen loaf than the loaf baked right away. The frozen loaf crumb is above; the crumb baked freshly is below.  I continue to have decent luck with frozen loaves.  This dough was frozen May 12, so it was frozen for about five weeks. This dough seems to hold up very well from frozen, as it was easy to deal with when it thawed. The baked bread today was very moist and tangy, and got the thumps-up from my husband.  Both loaves were excellent; I have one more frozen, so we will see how that is after baking.  I am sure I will continue to experiment.

Catomi's picture
Catomi

I just bought and started experimenting with Tartine Book No. 3. I don't have the others, but I did some reading online (especially tartine-bread.blogspot.com, now girlmeetsrye.blogspot.com). Based on her recommendation, I'm working with a 100% rye, 100% hydration starter that I started at the end of May. So far I've made 3 recipes from Book No. 3, and decided to sign up here in order to start a record of my loaves where I can relate photos to recipes.  I have a handy dandy notebook to put down any notes as I go, but I know I'm not going to get around to printing out photos and taping them in.

My first recipe was actually a crispbread, the oatmeal porridge crispbread. I would not attempt making it without my pasta maker, but with the pasta maker it was actually pretty easy. The three year old did most of the handle turning for me. I found I could fit 1/5 of the dough, rolled to the thinnest setting, on one baking sheet (I had to cut it in two to handle it). The crispbreads seemed kind of bland to me, but my family is eating them very happily. They stand up to hummus and peanut butter, as long as you're gentle. 

My second recipe was the white wheat blend (Ode to Bourdon). I decided for purposes of timing to do a simultaneous leaven and autolyse, so mixed the leaven in the morning, and also mixed the autolyse (minus salt). I forgot to add the additional 50 g water when mixing the leaven and autolyse. Oops. I also needed to rotate the loaves halfway through; the first one was unevenly browned. Texture was fine. Flavor to me seemed unexceptional, but I'm using store bought flour and it's possible it's older. Again, the family is eating it quite quickly and happily. 

Here is the white wheat blend:

I found some spelt flour, so my third recipe was the spelt-wheat bread. Again, I did a simultaneous leaven and autolyse. Once the leaven was ready I mixed the two together, added the salt and additional 50 g water recommended by Robertson, and started my bulk ferment. Then I went online and read about how spelt doesn't absorb water as much as other flours, and that decreased hydration is recommended. Whoops. Sure enough, it was a very wet, sticky dough. Shaping was extremely difficult for my inexperienced hands. I gave it my best shot and let the dough do the final rise overnight in the fridge. When I baked it the next morning, even though it was cold it was still quite soft. It baked up OK, though I should have checked temp. The crumb of loaf #1 was very moist, almost a little tacky. It makes excellent toast, though.

The spelt wheat bread is the main photo for this post, as I couldn't figure out how to resize pics on an ipad and the main photo is allowed to be larger. 

 

Up next, I want to try turning the brown rice porridge bread into crispbreads and slathering them in sesame seeds. Robertson says this is a simple matter of decreasing the hydration to 50-60% (and cutting the recipe in half, so as to not wind up with a ridiculous number of crispbreads). We'll see. I may also try making the oatmeal porridge bread, as I'd like to get a couple more loaves baked before we go out of town for a week. 

dmsnyder's picture
dmsnyder

Yesterday, I baked a bread based on Ken Forkish's "Pain de Campagne" from Flour Water Salt Yeast. Forkish's is basically a white bread. Mine is made with 500g AP, 200g WW and 100g Rye in the final dough. (The levain contains 160g AP and 40g WW flours.) I also omit the instant yeast. We really like this bread.

 

 

Today, I made a German-style rye bread. 

This 70% rye was inspired by Hansjoakim’s “Favorite 70% Rye.” It is basically the same as his formula which I first baked in September, 2009. The baking protocol has been modified slightly and gives a better result, I think.

 

Total formula

Amount

Baker's percentage

Medium rye flour

436 g

70

All purpose flour

187 g

30

Water

467 g

75

Salt

11 g

1.8

 

Rye sour final build

Amount

Baker's percentage

Medium rye flour

218 g

100

Water

218 g

100

Ripe rye sour

11 g

5

  

Final dough

Amount

Baker's percentage

Medium rye flour

218 g

54

All purpose flour

187 g

46

Water

249 g

61.5

Salt

11 g

2.7

Rye sour (all of the above)

447 g

110

Note: 35% of the total flour is from the rye sour.

Procedures:

  1. The day before baking, mix the final rye sour build. This should ferment at room temperature for 14-16 hours. 
  2. Mix all the ingredients in the final dough in a large bowl. If using a stand mixer, mix for 3 minutes with the paddle at Speed 1. Switch to the dough hook and mix for 2-3 minutes more at Speed 2. The dough at this point is a thick paste with little strength (gluten development providing extensibility and elasticity). Optionally, after mixing, you can knead briefly on a floured board with well-floured hands.
  3. Transfer the dough to an oiled bowl, cover it tightly, and ferment for 1 hour.
  4. Transfer the dough to a floured board and pre-shape it into a single round. Cover with plasti-crap or a damp kitchen towel and rest for 5 minutes.
  5. Shape the dough into a boule and transfer to a well-floured brotform or banneton. If you want the rustic look of this bake, place the boule seam-side down in the brotform, so, when you flip it on to the baking stone, the seam-side will be up and will open with oven spring. If you want a less rustic look, place the boule in the brotform seam-side up. Then, just before baking, flip it onto a peel and dock the loaf.
  6. Cover the boule with plasti-crap or a damp towel and proof for two hours. (My loaf was fully proofed in 1 hr and 45 min.)
  7. One hour before baking, pre-heat the oven to 250dC/480dF with a baking stone and your steaming method of choice in place.
  8. When ready to bake the bread, turn the oven down to 460 dF. Then transfer the boule to a peel. Score or dock it. if you proofed seam-side up. Otherwise, don’t.  Transfer the boule to the baking stone. Steam the oven.
  9. After 10 minutes, remove your source of steam from the oven.
  10. After 15 minutes, turn the oven down to 225C/440dF.
  11. Bake another 20 minutes, then turn the oven down to 205dC/400dF and bake yet another 20 minutes.
  12. The loaf is done when the crust feels firm, it gives a “hollow sound” when the bottom is thumped and the internal temperature is 205F or greater.
  13. When the loaf is done, turn off the oven, but leave the loaf in it with the door ajar for an additional 10 minutes.
  14. Transfer the loaf to a cooling rack and cool thoroughly. Leave it 24 to 36 hours, loosely wrapped in linen, before slicing.

 

70% Rye, cooling

This loaf is now cooled and wrapped in bakers linen. It was "cured" for 36 hours before slicing and eating.

Rye in Linen

 

70% Rye profile

 

70% Rye Crumb

 

My idea of a proper Sunday breakfast

Happy baking!

David

P.S. If a medieval German knight had a very good baker, he might be lucky enough to have a bread like this on his table. 

 

emkay's picture
emkay

David's (dmsnyder's) San Joaquin sourdough is my new go-to bread. I've made it on four separate occasions over the past 2 weeks. I love the convenience of the method that David developed based on Anis Bouabsa's baguettes. My only change is to use more rye. I use about 15% whole rye in the final dough and in my levain. My hydration is usually around 76-77%.

I mix my levain in the morning (or the night before) and the dough in the evening. I stretch and fold the dough to develop the gluten over a 3 hour period and then bulk retard in the refrigerator for 18 to 24 hours. The next evening, I do a quick preshape of the cold dough and a 60 minute bench rest. The final proof is about 45 minutes. Hot and fresh sourdough for dinner!

The GOOD...

Glorious simplicity.

sjsd_june9_ci1

sjsd_unadorned

With a tiny bit of kalamata and castelvetrano olives.

sjsd_olive_jun20_a

sjsd_olive_jun20_d

sjsd_olive

The BAD...

Here's the same batch of olive dough but underproofed. I circled the blown out portion that is typical of an underproofed loaf.

sjsd_olive_jun20_under_a2

sjsd_olive_jun20_under_b2

sjsd_olive_jun20_under_c

And the UGLY...

Failed attempt at shaping a blunt baguette. Looks ugly, but the taste and texture were amazing. It made the best sandwich roll.

sjsd_june17a

sjsd_june17b

A big shout out to David for sharing his wonderful Central-Valley-meets-Paris sourdough. Thanks!!!!!

Mary

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