The Fresh Loaf

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Pataqueta's picture
Pataqueta

A warm greeting to all the people those passionate about the art of the bakery and pastry.

With the due permission of the administrators of thefreshloaf.com, we would like to ask you to support our project, which is exposed in the crowdfunding platform Kickstarter, with the intention of raising the necessary funds to be able to carry it out.

It's an innovative attachment that will radically change for the better the way to knead bread at home.

The attachment is designed to fit comfortably and quickly to the head of the stand mixers for domestic use, and as they say, an image is worth a thousand words, here we leave one with all the important details.

And finally to say you that we would greatly appreciate your collaboration, either contributing some money, and / or sharing the link of our crowdfunding campaign on Kickstarter platform through the leading social networking and other media, related to the bakery and pastry.

https://www.kickstarter.com/projects/kn-tool/the-kn-tool-convert-your-stand-mixer-in-the-best-k?ref=user_menu

Thank you very much in advance.

The Kn-Tool team

 

P.S. It's in your hands, in those of everyone's lovers of the bakery, that this project sees the light or stays in the book of oblivion forever.

leslieruf's picture
leslieruf

I am still jet lagged after 2 longhaul flights but we were running out of bread.  so over the weekend I dug my starter out of the refridgerator, refreshed it and then built enough 100% hydration levain for 2 loaves.  I used some bran left over from earlier bakes as well.  My brain isn’t yet upto much so I stuck with the 1:2:3 formula making 1 all white loaf and 1 loaf with 25% rye.  

After 30 minute autolyse I added levain to the rye dough, mixed it a bit then did 100 SLAFs. Dough was quite sticky but came together well enough. At this point I left it to rest and repeated the process on the white dough.  The white dough was very soft but easy to work with. 

Now I went back to the rye dough, added salt with about a tspn extra water and did another 100-110 SLAFs.  Dough much better now, not so sticky and the little extra water helped with the texture.  Left to rest while I repeated the process with the white dough but did not need to add any further water.  

During bulk ferment I did 4 sets of coil folds 30 minutes apart then left dough to did it’s thing.  Once dough was looking a bit poofy, I decided I had to risk it as the jet lag was kicking in again so I preshapped and bench rested for 30 minutes. I tried extra hard with shaping - trying for good structure so dough would hold it shape. Planned on bench rest of at least and hour after shaping but at 45 minutes I hit the wall and needed to go to bed.  so popped both lots into he fridge and baked them early this morning. Preheated oven to 250°C but turned it down to 225° C with convection, 15 mins lid on DO and 15 mins lid off.   Really happy how they came out of the oven.  Cut one for lunch too.

Crumb shot. left hand one is 25% rye.

Happy with the crumb on both. Yes they were both simple loaves but I paid extra attention to several things.

 Maturity of levain - not sure if I understood this right, will reread but the overal levain weight had dropped by 2 grams and it certainly looked good to use.

The number of slap and folds. Last bake I did 300 SLAPs  but felt it was too many so dropped back. I think it is better this time.

Timing of salt addition. Normally I would add salt when I add the levain. This time I did it i. the middle of the SLAPs and I could see the dough tightening up.

Shaping - really keen to get good volume and height and minimize spreading. The white in particular had come out well with nice rounded shoulders. The rye one a little flatter but not too bad.

Final proof - my fridge is colder these days and I think fermentation is slowing a bit to fast. I think the bench rest after shaping before retarding is helping.

So still much to think about, but overall this was a good bake.  It is sooo good to bake again.

Bake happy everyone.

Leslie

 

 

Elsie_iu's picture
Elsie_iu

A simple formula that’s perfect for busy days.

 

20% Germinated Red Rice Oat Porridge Sourdough

 

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Whole white wheat flour

60g        20%       Germinated red rice flour

 

For leaven:

5g        1.67%       Starter

20g      6.67%       Bran sifted out from dough flour

20g      6.67%       Whey

 

For porridge:

15g          5%       Extra thick rolled oat

30g        10%       Hot water

 

For dough:

280g     93.3%       Dough flour excluding bran for leaven

165g        55%       Water

100g     33.3%       Whey

45g          15%       Leaven

9g              3%       Vital wheat gluten

5g         1.67%       Salt

 

___________

302.5g      100%       Whole grain

287.5g     95.8%       Total hydration

 

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest (I got 19g) in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Pour the hot water over the oats and leave it aside, covered, for at least 2 hours.

Roughly combine all dough ingredients except for the salt, leaven, and soaked bran, autolyse for 20 minutes. Knead in the reserved ingredients and oat porridge. Ferment for 3 hours longer.

Preshape the dough then let it rest for 15 minutes. 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.

The crumb is pretty open for 100% whole grain porridge bread though the dough was probably over-proofed. 

This bread has a nice balance between sweetness and sourness, with the unique aroma of red rice coming through. It is moist and soft thanks to the porridge.

____________

Stir fried glass noodles

Pea pesto pasta salad

copynumbervariant's picture
copynumbervariant

8:30pm toast 68 g oats, soak in 133 g cider and 3 g salt, refrigerate

9:00pm mix levain: 28 g starter, 33 g bread flour, 33 g water

9:00pm mix autolyze: 85 g oat flour, 340 g bread flour, 282 g cider

 

7:30am remove oats from fridge

8:15am knead together autolyze, levain, oats, and 9 g salt

8:50am S&F

9:30am S&F

10:15am S&F

11:15am S&F

12:25pm S&F

1:25pm S&F

3:50pm shape, coat outside with quick oats

7:20pm bake covered

7:40pm uncover

8:20pm done

 

Bob's Red Mill steel cut quick oats for the soaker (they're still fairly coarse), regular quick oats for the crust.

The crumb is a bit tight, possibly because of the oat flour? The flavor of oats definitely comes through, but I couldn't taste apple or anything else from the cider, which was Portland Cider Company Apple.

I followed dabrownman's instructions and used parchment paper to get from banneton to combo cooker, which made scoring less stressful.

Yippee's picture
Yippee

 

 

was one of the best things that ever happened!!!



 

 

Rus's Borodinsky 1940

 

 

 

 

 

A perfect birthday gift for mom....slicing birthday bread for son (the baby in my avatar, the one who called me "evil mom")...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Tartine Country 

not.a.crumb.left's picture
not.a.crumb.left

I could save the crumb somehow but this was a tricky bake...literally the dough stuck on the couche and I had to peel it off..you can see how  the optimist inside me even tried to score.....ha. ha. ha......one baguette I ate out of frustration straight away to destroy evidence while it was warm and Pat was my partner in crime! Barney needs to loose  weight and was not allowed a crumb and Jacob was at school!

Two remained...

It all started so well...nice looking dough from over night cold bulk....

but it was sticky like...and just about managed it on the floured kitchen towel...and yes I did have to use flour Alan!

Well....the towel was so well floured and maybe an indication how sticky this dough was at 73% hydration. It was ok last time so who knows what happened...my hunch is that I let the warm bulk go too far...

Oh, I was so flustered by the whole thing that I steamed the oven too early and because the sticks ended up too long I almost botched up the loading too and dropped the dough. If anyone would have filmed me it would have been a good laugh....

Well...I have to try that again....another day!

alfanso's picture
alfanso

Or at least upping the hydration.  My first two runs had the hydration at the prescribed 73% and then 70%.  That first at 73 presented issues with a too sticky dough being difficult to shape and then to extricate from a heavily floured couche.  The subsequent run at 70 yielded much better results as I documented earlier.

Not being satisfied enough with not being satisfied enough, and with a "lot" more experience, I threw some caution to the wind and ran with a 75% hydration.  The dough unsurprisingly was wetter to begin my pinch and folds and then French Folds, but once I breached the 20 FF mark everything settled down and continued as documented before.  

I could have had some better scores on two of these, particularly at the first two entries of the blade, in fact on the initial scores of all four baguettes.  But overall I'd classify this run as a success.

The dough was as soft and compliant as could be during the shaping and maintained a very workable and soft slackness to it.  In many ways it was quite a positive experience shaping these.  As soft as newly-fallen snow and the dough just about rolled itself out.

Again onto a well floured couche.  No problems releasing them from the couche to get onto the hand peel.

Notes:

  • The levain was mixed and then placed into my wine cooler at 65dF for approximately a full calendar day.  It was very bubbly on the surface and had just begun to recede as it approached its limit of food supply.  
  • The levain was added to the final mix at that 65 degree temp. So the final mix completed at 76dF instead of my typical 78.
  • An increase from 10 to 30 min. between pre-shape and shaping.  I'll continue doing this going forward as the shaping has shown signs of improvement with the additional rest period.
  • Less flour on the bench for shaping.
  • 20-25 min. out of retard vs. my typical 0 min. before placing them onto the baking peel.
  • The crumb still maintains that creamy color, likely due to an all-white flour bread where the FFs can't approximate anything more than a short mix.
  • The area that has a tight crumb corresponds exactly with the two scores that had minimal oven spring.

Takeways.

  • A third run was "necessary to understanding" this dough.
  • I don't see much advantage of going from 70% to 75% hydration, except for the challenge of doing it.
  • I continue to get better at handling slack doughs at shaping time.  But I still prefer to work with stiffer doughs.
  • I've learned to let the dough rest longer between pre-shape and shape phases.
  • Another in the growing list of understanding control of the process through time and temperature.  Re: the levain build in the wine cooler. 
  • I never stop learning.

Getting ready to load

Steam released, baguettes rotated.

Top view.

Waveforms.

Bird's eye view of crumb.

Snail's eye view of crumb

Considering the difficulty experienced in the first 73% run, I can say that I am pleased with the outcome.

alan

trailrunner's picture
trailrunner

 

I have started feeding my levain with semolina. I had forgotten how much it loves it... grows so fast triples in a couple hours. This is another 1-2-3  tripled with additional water . I don’t measure but probably 100 g . The barley ,I think, is responsible for the incredible taste of the last bake and the color of the finished bread. Will report when it is cut. 

300g 100% hydration semolina fed levain

600g water ( no YW ) at least 100g extra to hydrate flour and salt and countertop

900 g mixed flours——- 100 g milled barley, 200g milled rye,  

 and 600g KA bread flour 

40g yogurt

60g honey

18 g salt

Mix all but salt just til wet. Let set one hour. Fold in salt misted with water using a large rubber spatula.  Place in PAM sprayed bucket and let rest 30 min. Dough turned out on wet counter patted out to huge rectangle about 1/2” thick. Dough very extensible and had gotten poofy in bucket. Folded up left to right like strudel then folded top over and bottom up and placed in bucket one hour. Removed and patted out again.... amazing gluten sheath at this point and dough very poofy. Same folding procedure and back in bucket for one hour. Barely 25% growth but very very light. Turned out onto floured counter divided two approx 900 g pieces. Lightly shaped by pulling in four sides to make boule and folding to make rough shaped batard and placed in banneton seam down. Covered and retarded 12 h. 

Pictures tell the rest. Graniteware roaster at 500 while oven preheats approximately 15 min. Bake 10 min at 500 covered then 10 min at 475 still covered then 25 min uncovered at 475. Ears and musical crackles . Stopped using ice cubes awhile back... not needed. Amazing gluten development with almost no hands on. Very little bulk proof. 

 

 

 

 

 

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