The Fresh Loaf

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SusanMcKennaGrant's picture
SusanMcKennaGrant

A simple sourdough boule, 65% hydration, 20% liquid levain. I used 100% buratto flour from Mulino Marino and there was no cold fermentation.  I figure I've been making some version or other of this loaf now for over 25 years. I guess that means I'm getting old. Hopefully I'm getting better. That's the thing with bread, there is always another loaf and it always has something to teach you. Funny how the simplest things are the most elusive. Happy Monday everyone....

crumb shot

Elsie_iu's picture
Elsie_iu

This is what happens when I combine my top three favourite flour in one bake.

 

 

20% Sprouted Quinoa 10% Barley Sourdough

 

Dough flour (all freshly milled):

210g      70%       Whole spelt flour

60g        20%       Sprouted white quinoa flour

30g        10%       Pearl barley flour

 

For leaven:

10g      3.33%       Starter

40g      13.3%       Bran sifted from dough flour

40g      13.3%       Water

 

For dough:

260g     86.7%       Dough flour excluding flour for leaven

100g     33.3%       Whey

108g        36%       Water

90g          30%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt

 

Add-ins:

15g          5%        Toasted golden flaxseeds

 

__________

275g     90.2%       Whole grain

253g     83.0%       Total hydration

 

Combine all leaven ingredients and let sit until doubled, around 3.5 hours.

Roughly combine all dough ingredients and let it ferment for 15 minutes. Fold in the flaxseeds. Ferment for 1 hour 45 minutes longer.

Shape the dough and put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F.

Score and spritz the dough then bake directly from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

 

 

 

It has been a while since I achieved bloom like this. Cutting down on the bulk time and hydration paid off: no sign of proteases overload this time :) The bread has a lightly blistered crust and a crumb that is considerably open.

 

 

I know it sounds like an exaggeration but this bread is so tasty plain that it should be eaten as it is. No, not even butter or olive oil. Sprouted quinoa and barley flour have a strong nutty sweetness so it feels like there is ground almonds/pine nuts added to the dough.

 

 

_____

 

First high percentage rye bread: 70% whole rye SD with 10% Alt Altus (half rye half whole wheat), 20% whole spelt and toasted walnuts (Very flavourful thanks to the Alt Altus)

 

Spinach, egg white and feta pie topped with pine nuts

 

 

Mom’s birthday dinner: pan-seared scallops with gingery roasted carrot puree, pan-seared steak with rosemary garlic pan sauce & roasted cherry tomatoes, pan grilled pork sausages with caramelized onion, and Caesar salad with 50% sprouted spelt croutons (so good!) and porcini risotto  

   

Spicy breakfast: rava upma with sauteed spinach and (baby?) king oyster mushrooms

 

Danni3ll3's picture
Danni3ll3

This is baking batch #2 of the Xmas sourdough orders. 

 

I want to thank Wendy (Lazy Loafer) for outlining her method of bulk fermentation in the fridge and proofing/baking the next morning in her posts as I used this for the first time to accommodate my schedule. 

 

Recipe

Makes 3 loaves

 

696 g unbleached flour

4 g vital wheat gluten 

250 g high extraction red fife flour (I milled 285 g of red fife berries and sifted it. Save the bran for the levain)

50 g buckwheat flour (I used 50 g of buckwheat groats and milled them)

1 tbsp of dried Italian herbs

725 g water

150 g of shredded 4 cheese mix (parmesan, Asiago, provolone and mozzarella)

100 g caramelized onions

36 g full fat plain yogurt

20 g salt

200 g levain (explanation below)

Plus high extraction whole wheat flour (local Brûlé Creek partially sifted flour) for levain

 

The morning before:

  1. Take 15 g of starter and add 15 g of high extraction wheat flour and 15 g of water. Let sit for 12 hours.

The night before:

  1. In a tub, put in the unbleached flour, the bread flour, the high extraction red fife flour, the buckwheat flour and the Italian herbs. Cover and reserve for the next morning.
  2. Use the bran from the red fife as well as some high extraction whole wheat flour to equal 30 g. Add this and 30 g of water to the levain. Let sit overnight.
  3. Thaw the caramelized onions if you have some frozen in advance. (Otherwise, slice one large onion and caramelize slowly on the stove with 1 tbsp of olive oil and a bit of butter as well as a pinch of salt.) Cover and reserve.

Dough making day:

  1. Very early in the morning, feed the levain 60 g each of high extraction whole wheat flour and water. This doubled in 5 hours at room temperature (73F). 
  2. About 2 hours before the levain is ready, add the water, mix well and let sit (autolyse) until the levain is ready.
  3. Add the caramelized onions, the shredded cheeses, the yogurt, the levain and the salt to the dough. Mix well and let rest about 30 minutes.
  4. Do three sets of French slaps and folds at 30 minutes intervals. The first set has 75 slaps, the second set has 40 slaps and the last set has 10 slaps. Continuing on 30 minute intervals, do another 3 sets of folds. Then I had to go out do the dough took a trip to the fridge. By the time I got back home, it was after midnight and the dough had been in the fridge 5 hours. So I decided to take a page out of Wendy’s book and leave it in the fridge for the remainder of the night to finish bulk fermentation. 

Baking Day:

  1. In the morning, tip the dough out on a bare counter, sprinkle the top with flour and divided it into portions of ~745 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  2. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center. Finally stretch the two top corners and fold over each other in the middle and continue stitching the rest of the loaf. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  3. Place the dough seam side down in rice floured bannetons, cover, and proof on the counter for not quite an hour and a half. Total time from the dough leaving the fridge and hitting the oven was just under two hours. 
  4. Forty-five minutes to an hour before the dough is ready, heat the oven to 475F with the Dutch ovens inside. Turn out the dough seam side up onto a wide strip of parchment paper and carefully place the dough inside the pots. 
  5. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 208F or more.

 

The loaves are a bit misshapen due to the parchment paper. I have to figure that one out. 

 

the P and the C's picture
the P and the C

I'm planning on doing some regular weekend baking and started this weekend with a batch consisting of a 70% hydration sourdough shaped in several ways. This batch made a boule, batard, baguettes, dinner rolls and sandwich rolls. 12% WW flour and 7% rye flour.

dabrownman's picture
dabrownman

My wife and daughter said I had to make Thanksgiving Dinner on Sunday a few days late because they missed our dressing, sides and especially the Cognac gravy for the sweet and golden potato smashed that wasn't served at cousin Jay's.  I missed the brown sugar carrot and butternut squash and braised / baked little cabbages.known as Brussels Sprouts.  For the dressing,  we always mix some yeast white, cornbread and some sourdough for the dressing bread mix.

This time we got out the last of Yippee's Bordinsky for the sourdough portion and made the cornbread and poolish white bread from scratch.  The 123 was made to total 300 g of Lafama flour total, including the 1 of the poolish so the cocktail loaf would fit in the Mini Oven easily along with the Mega steam.

If you have ever wondered how Lucy gets her maga steam in the Mini oven she takes a Pyrex 1 cup measure and puts 2 lava rock in it and fills it nearly to the brim with water.  She microwaves it for 2 minutes to get it hot and then puts it in the back of the oven preheated at 450 F to get it really steaming after 5 more minutes - then i  the bread goes for 10 minutes before the steam comes out and we bake at 425 F convection for another 15 more minutes to get it to 207 F.

This one had no autolyse but did get 2 sets of slap and folds of 125 and 25 slaps each and then 2 sets of 4 stretch and folds all on 2 minute intervals after the 100% hydration poolish got bubbly 3 hours after it was mixed.  It went into the cocktail pan a bit small but really puffed itself up over the next 2 hours to rise 1/2 inch over the rim in the middle and then it got the 3 B;s and sprang well above the rim by 2" in the middle to look like a little bloomer in the UK - very cute.

If you are going to make foot long buns you should at least make the sausages a foot long too instead of have them come in at 10".  I really need a new apprentice :-) These are spicy Italian.  Our latest batch of Dijon mustard is still way to hot to use and needs at least another 2 months of aging and maybe even 90 days.

We won't cube it up until it cools down later so the cubes can dry out by tomorrow afternoon.  My daughter hiked to the bottom of the Grand Canyon and back up in 7 hours today so I hope she will be recovered enough by tomorrow afternoon to help make dinner or I will be very cross with her for sure.  Bloomers get me talking British it seems:-) 

 

Danni3ll3's picture
Danni3ll3

I don’t know why I do this to myself but I am doing Xmas Sourdough orders again like last year. The plan was to simplify and only offer two kinds of breads but somehow, I can’t say no and I am doing 3 kinds. And not only that… last year, I limited my orders to 36 loaves… somehow things go away on me and I am doing 48. So that means 4 baking sessions as I can only make 12 loaves at a time. 

 

On top of all of this, I have a bunch of other commitments that I can’t get out of. So the next 2 weeks are going to be crazy. Hopefully, someone doesn’t end up maimed or dead at the end of this!

 

So I apologize in advance if I am not going into as much detail as usual. First baking session is a Cranberry Wild Rice with Pepitas.

 

Makes 3 loaves

 

Wild Rice:

75 g raw wild rice

10 g buckwheat groats

Soaker:

60 g pumpkin seeds, raw

150 g cranberries

200 g water

30 g honey

Dough:

700 g unbleached flour

200 g kamut berries

200 g spelt berries

575 g water

30 g yogurt

22 g salt

250 g 100% hydration 4 stage levain

 

A few days before:

  1. Bloom the wild rice with the buckwheat groats by the method of your choice. Once bloomed, refrigerate until needed.

Two days before:

  1. Mill the kamut and spelt berries, sift the bran and reserve 125 g of bran/sifted flour for the levain. Start building your levain (10g/10g/10g).
  2. Place the flours in a tub and reserve.

The day before:

  1. In the morning, continue building the levain (20g/20g).
  2. Toast the pumpkin seeds. Add the cranberries and the water. Soak overnight.
  3. At night, feed the levain again (40g/40g).

The day of:

  1. Do your final build of the levain (80g/80g).
  2. Add the honey to the soaker.
  3. A couple of hours before the levain is ready, add the wild rice, the soaker, and the water to the flours and mix well. Let sit covered at room temp (73F).
  4. Once the levain has peaked, add the yogurt, the salt and the levain to the dough. Mix well and let sit 30 minutes.
  5. On 30 minute intervals, do slaps and folds (75/50/10), and then go to stretches and folds (3 sets).
  6. Let sit for an hour and then refrigerate for a couple of hours.
  7. Divide into portions of 800 g and round with a scraper. Let rest for 1 hour.
  8. Shape into boules and put seam side down into bannetons.
  9. Cover and place into the fridge for 9-10 hours.

Baking day:

  1. Heat pots and oven to 475 F for an hour. Bake boules seam side up for 30 minutes at 450 F covered, and then at 425 uncovered for 17 minutes.

 

I got okay but not great oven spring for some reason. Maybe I shouldn’t have soaked the cranberries and added the add-ins later...

 

kendalm's picture
kendalm

happy thanksgiving !

dabrownman's picture
dabrownman

It has been weeks since we last baked bead due to a no a carb diet where I am trying to lose 40 odd pounds and now half way there.  But Thanksgiving is upon us and there are no diets allowed by law for this holiday fete.  It is always a total carb blow out.  Many people do not now that dieting during Thanksgiving is against the law but many folks don’t know the slightest thing about physics either or that Lucy only speaks Swedish….and poorly at that.

Cousin Jay said not to bring anything as usual but we know he will want to make some turkey sandwiches tomorrow and the thought of him making them with store bought bread makes Lucy ill just thinking about it.  Plus, he will need to wash down these fine sandwiches with something decent so we are bringing him a 2008 vintage California style Bordeaux - White Oak Alexander Valley from our limited cellars.

Actually, I just got 6 bottles by UPS yesterday direct from the winery.  It was bottled in 2010 and has been cellared at the winery ever since with just a few cases released to the public right before Thanksgiving – otherwise it is only available at the winery.  I will save a bottle for Christmas and give the rest away as gifts to family and friends with bread for the Holidays.

The whole grains used for this bread were red and white wheat, rye and oat.  Lucy thought she had some Kamut and spelt in her pantry but she couldn’t find it so I see Whole Foods in her future.  The 100% hydration, 2 stage, bran levain came in at 14% pre-fermented flour which is higher than our usual because it is cold in the kitchen this time of year at 64 F.  We also did the levain build on a heating pad.  The finished, 100% risen levain,  was then retarded for 24 hours.

Lot s of soups and salads with a brisket, quesadilla and taco thrown in.

All the bran from the home milled whole grains went into the first stage along with some of High Extraction whole grains with the HE making up the entire 2nd stage.  There was 30 g of HE left over and that went into the dough flour along with the 83% Winco unbleached bread flour from the bins.

 

We did a 30 minute autolyse, adding enough water to get the hydration up to 75% overall, whit the dough flour and the Pink Himalayan sea salt sprinkled on top.  Once the autolyse was over, we added another 2% water and mixed in the salt.   Then added the levain that had been warming up on the counter for an hour and mixed it in with a spoon.

We did 2 sets of slap and folds of 150 and 50 slaps.  After 40 slaps of the first set, we thought the dough was a bit dry so we added another 2% water getting the total hydration up to 79%.  Then we did 3 sets of stretch and folds with the 10%, 3 percent each, of coarsely ground flax, pumpkin and sunflower seeds going in on the foist set.  Once again it seems a bit dry so we added another 1% water making it 80% hydration.

All the slaps and folds happened on 40 minute intervals, also longer than normal due to the cold.  We then put it into an oiled SS bowl and covered it with plastic and put it onto the fridge for a 12 hour retard at about 30% increase in volume.  The next morning it has risen another 20% in the cold.  We piut it on the counter to warm up for 2 hours before shaping it into a boule and putting it into a rice floured basket for proofing on the counter – no heating pad this time since I had plenty of time for it to proof.

 

It took 3 hours to puff itself up to 85%.  We un-molded it onto parchment on a peel and scored it hop scotch style and slid it into the combo cooker that had been preheated to 500 F.  After spritzing, we put the lid on and baked it at 450 F for 20 minutes and then 20 minutes lid off to get it to 208 F on the inside.

We got the 3 B’s of bloom, blister and boldly baked but won’t know about the OSM since it is a gift.  I’m guessing it will be OK on the inside and taste as good as it smelled as it baked. 

All the best to you and yours - Happy Thanksgiving and Baking too!

Yippee's picture
Yippee

 

Tremendous oven spring!

 

 

 

 

 

Sliced after cooling for 5 hours. 

I forgot this is a 90% rye, and the crumb was not set yet.

The hardest part of this bake was finding a light-colored medium rye flour.

I used KA's white rye (90%) and Giusto's Ultimate Performer (10%)

With Rus's instructions, the rest of the procedures was a piece of  

 

 

 

 

 

Dear food slicer, my hands thank you!

 

Springy and tangy slices, love them!

 

Thank you, Rus!

 

 

 

 

 

Rus's instructions

 

 

breadforfun's picture
breadforfun

These are such fun I can’t believe I never made them before! I substituted about 15% milled and sifted hard white wheat for part of the bread flour and increased the hydration accordingly. 

Happy Thanksgiving everyone! 

-Brad

 

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