The Fresh Loaf

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ifs201's picture
ifs201

I tried to make Shiao-Ping's recipe for chocolate sourdough and I added walnuts and 160g chocolate stout to replace sone of the water. This recipe had a 37% starter % inoculation so I was really curious about how it would work. It smells amazing, but the oven spring was a little underwhelming. In the fridge, the dough kind of cracked which is something I hadn't experienced before. I think in part it was because the dough was lower hydration and much stiffer than I'm used to, but also maybe it was a sign of overproofing - not sure. 

I think I made  a mistake when incorporating the chocolate and walnuts during lamination is I ended up tearing the gluten. Next time I would probably use slap and fold to add the chocolate and really develop the dough. I feel like this dough could have used even more mixing/gluten development as the cocoa powder really impedes the process. The crumb is definitely different - a bit crumbly and moist in parts although I'm pretty sure it's fully baked. The taste is very good, but it's more like cake than bread. At first I thought it was overproofed, but now I think that maybe there just wasn't enough gluten development and that I did some damage during lamination. What do you think my looking at the crumb? 

Fun to try something new! This was also my first time using coil folds and I enjoyed it. 

 

Day 18:00 AMBuild 1 
 6:00 PMBuild 2 (put in fridge overnight) 
 Day 29:00 AMBuild 3 (FINAL) 
 2:30 PMAutolyse 
 3:00 PMMix 4 min autolyse, levain, vanilla, honey 
 3:45 PMMix 4 min adding salt 
 4:20 PMStart Coil Fold on counter 
 5:00 PMLamination on counter and add chocolate chips 
 5:30 AMCoil fold 2x 30 min apart 
 6:00 PMshape & leave on counter for 1.5 hours 
 7:20 PMInto fridge 
Day 35:30 AMBake 

Cedarmountain's picture
Cedarmountain

 

 A stalk of Marquis heritage wheat still standing tall in the field after last week's harvest.  The picture is courtesy of Cedar Isle Farm - Organic Grains CSA, Agassiz, BC.  The Marquis and soft spring wheat were harvested last week just before a rare late summer rain storm passed through the valley. This wheat was in short supply last year but after a successful growing season and harvest the farm will be offering it again this year to all the *CSA members....very good news, happy baking ahead!

*Community Supported Agriculture

gavinc's picture
gavinc

My second bake of the Swiss Farmhouse Bread. This time I was able to source organic raisins and make the raisin yeast water successfully.  My first attempt at yeast water failed due to impurities on the raisins, so I resorted to making the yeast water using kumquats and honey.

This time I made the raisin yeast water using organic raisins and was successful. I also changed the container setup using an airlock lid and a cling film layer in contact with the water. I observed the development daily and on the sixth day, the bubbles were very active.

Setup day 1

Day 6 - ready for build 1

Brenda Dodd's picture
Brenda Dodd

This is the recipe I use as my "Go to" for WW sandwich bread. The recipe belongs to Jani Boys but I added the Ground Flax seed as well as the vital gluten and dough enhancer (this gives my bread not only vitamin C but keeps my bread fresher on the countertop. This bread can be frozen for up to a month by putting a paper towel over the top of the cooled loaf then put into a large plastic bag like a gallon size Ziplock. 

 

SOFT 100% WHOLE WHEAT SANDWICH BREAD

 Author: Jami Boys  https://anoregoncottage.com/whole-wheat-sandwich-bread-101/

★★★★★

An easy, soft 100% whole wheat sandwich bread with only 1 rise that will free you from buying loaves at the store!

Prep Time: 1 hour 30 mins

Cook Time: 30 mins

Total Time: 2 hours

·      Notes from BJD: I used 2 1/2 cups KA bread flour 12% Protein with 4 c KA WW 14% protein flour.

·      I used all the optional; vital gluten, dough conditioner & flax seed. Her original didn’t have these and it makes a very nice soft bread as well.

Yield: 2 loaves 

INGREDIENTS


·      6 to 6-1/2 cups whole wheat flour (ww regular, ww bread, or white whole wheat all work great)

·      2–1/2 cups warm water (between 105–110 degrees)

·      1–1/2 tablespoons instant active dry yeast (not rapid rise) – regular active dry yeast can be used as well

·      1/3 cup honey

·      1/3 cup oil

·      2–1/2 teaspoons salt

·   1-1/2 tablespoons vital wheat gluten- OPTIONAL

·      1-1/2 tablespoon Dough Enhancer- OPTIONAL

·      1/2 c ground Flax seed (optional)

INSTRUCTIONS

1.    Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

2.    Add honey, oil, salt, (gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), (No need to change to dough hook if using the Bosch mixer), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

3.    Form into two loaves and place in greased 9×5″ pans ( I use 803g of dough per loaf in my 9x5 pans). Allow to rise in a warm place for about  40-60 minutes, or 15-30 min. longer if needed to reach 1/2 to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

4.    Bake for 30 minutes, rotating halfway through if needed.

5.    Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

NUTRITION   Serving Size: 1 Slice

·      Calories: 110

 

·      Sugar: 2.8g

 

·      Sodium: 136mg

 

·      Fat: 2.4g

 

·      Saturated Fat: 0.3g

 

·      Carbohydrates: 19.7g

 

·      Fiber: 0.7g

 

·      Protein: 2.4g

 

·      Cholesterol: 0mg

 

leslieruf's picture
leslieruf

It’s been quite a while since I posted except for the CB earlier this week.  I pulled my starter out of the fridge on Sunday and did one refresh. Then 9:15 pm mixed the levain

9 g starter + 44 g water + 44 g flour and left on the bench over night.

Monday am popped it in the microwave to warm up as room temp was only 12°C, brrrrr. once it was nice and bubbly mixed final dough

335 g bread flour + 6 g gluten flour

94 g Durum

60 g freshly milled whole wheat

37 g freshly milled spelt

360 g water.

brief mix by hand followed by 100 SLAFs.  Added salt and an additional 10 g water followed by 120 SLAFs. Dough left to bulk ferment. After 45 minutes I did 1 set of coil folds  then 2 more an hour apart.  It was not warm so last hour or so the BF was done in microwave with door cracked open.  Once I had 30% increase in volume and bubbles were visible with a slight domed look I divided dough into 2 x 550 g loaves, pre shaped and rested for 30 minutes.  At 7:15 pm I decided dough was ready so baked in preheated DO for 15 minutes at 430°c fan with lid on and 15 minutes lid off.

Crumb shot

It is good to bake again.  happy baking everyone

Leslie

 

Elsie_iu's picture
Elsie_iu

Since I started working with white dough, I’ve come to recognize the importance of gluten development in bread. Whole grain dough tends to be stiffer even when fully hydrated, which gives a delusion that dough mixing is neglectable. Wrong. I was so wrong! Two rounds of 3 minute mixing and 1 set of lamination contributed enormous elasticity and extensibility. The dough felt completely different and it does show in the crumb.

 

 

30% Sprouted Sorghum SD

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

273

100

27

100

303

100

Sprouted Sorghum Flour

90

30

 

 

 

 

90

29.70

Whole Kamut Flour

105

35

 

 

 

 

105

34.65

Whole Durum Flour

105

35

 

 

 

 

105

34.65

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

30

100

283.78

93.66

Water

 

 

172

63.00

27

100

202

66.67

Whey

 

 

87

31.87

 

 

87

28.71

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.83

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.30

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

22.22

 

 

Levain

 

 

60

21.98

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

606

221.98

60

222.22

606

200

 

Sift out the bran from dough flour, reserve 27 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 


Combine all leaven ingredients and let sit until ready, about 5 hours (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours (27.8°C) or until quite proofy. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 30 minute mark. Do a set of lamination at the 40 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze the dough for 30 minutes then retard in the fridge for 9 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 


 

Sorghum tastes pretty mild. Not really much to be excited about. It makes the crumb a tad dense and dry as well… It’s too early to judge though. Let’s see how it performs in wheat/spelt dough later.

 

Last week’s bread. No freezing and thus slightly over-proofed.

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

272

100

28

100

304.5

100

Sprouted White Quinoa Flour

60

20

 

 

 

 

60

19.70

Sprouted Black Quinoa Flour

30

10

 

 

 

 

30

9.85

Whole Red Fife Wheat Flour

150

50

 

 

 

 

150

49.26

Whole Spelt Flour

60

20

 

 

 

 

60

19.70

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.25

0.74

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.25

0.74

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

274.1

90.02

Water

 

 

157

57.72

28

100

189.5

62.23

Whey

 

 

90

33.09

 

 

90

29.56

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.84

 

 

5

1.64

Vital Wheat Gluten

9

3

9

3.31

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

9

32.14

 

 

Levain

 

 

65

23.90

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

54

18

54

19.85

 

 

54

17.73

Toasted Almonds

30

10

30

11.03

 

 

30

9.85

Halloumi, Cubed

24

8

24

8.82

 

 

24

7.88

 

 

 

 

 

 

 

 

 

Total

 

 

652

239.71

65.00

232.14

652

214.12

 
Collapsed in the oven 

 

Because of the increased extensibility, there’s a higher tendency for the dough to spread out in the oven. Letting it become quite proofy before shaping improves its strength. Yet, this leads to another problem of over-proofing… Freezing it briefly before the retard helps solve the issue by lowering the dough temperature.

_____

 

Korean japchae topped with a fried egg

 

Garlicky linguine with salmon & brussel sprouts

 

Scrambled eggs with shrimps & Stir fried leeks and cabbages with steamed rice

 

Spicy grilled chicken breast with pan grilled zucchini & bell peppers, and potato rosti

 


Dry brined

 

Shrimp & spicy chorizo paella, rutabaga & leek casserole, pressure cooked pork chop braised in a tomato-carrot-onion-caperberry sauce, and pan grilled asparagus & brussel sprouts with boiled eggs & diced red peppers

 

Tomato herb (rosemary & thyme) soft bread

 

Huge thanks to my friend who kept bugging me to work the dough more :)

 

ifs201's picture
ifs201

I used the Honey Spelt Oat recipe from Sourdough by Sarah Owens. I followed her ingredients exactly, except I swapped out the spelt for whole wheat. The loaves in her book are a little small for my liking, but given my poor prior attempts with this recipe, I was happy to make less dough. 

I used slightly lower hydration than in prior attempts, but the main difference in process was not including oats in the autolyse. Something about doing a long autolyse that included the oat soaker just destroyed the gluten structure for me and turned the final dough into a stringy mess. I was also very nervous about over proofing the dough based on prior results, so I let the bulk go only 3 hours (versus 4 the day before). Glad I finally figured out (I think) the source of my porridge bread sorrows! If it tastes as good as it looks I'll definitely make this again (plus I have 9lbs of oats)! 

Next time I think I won't do an autolyse of flour + water and instead do a very short (20 min) autolyse with everything but the salt. I'll make this change because there wasn't enough water without the soaker so the autolyse created hard bits. 

 

8:30 AMLevain Build & make oat soaker w/ boiling water    
1:00 PMAutolyse flour and water    
2:20 PMMix soaker, levain, honey, and autolyse (no salt) and let sit for 20 min. Do series of folds Trevor Wilson style    
2:35 PMAdd salt and mix Trevor Wilson style    
3:10 PMDo first stretch and fold - do total of 5    
5:30 PMpre-shape    
6:00 PMshape & fridge overnight    

dabrownman's picture
dabrownman

Lucy was thrilled to make 2 breads in one week for a change and she really came up with a dusey too - a  Lebanese, Greek, Italian and Mexican Focaccia.

This one was made with 10 g of half year old NMNF rye starter used to make a 10% pre-fermented whole rye levain at 100% hydration that was retarded for 24 hours.

After mixing in the Kroger dough flour, a clove of minced garlic, some really thick Lebanese Lebneh, enough water to make an overall 72% hydration and 2% Pink Himalayan sea salt, we did 125 slap and folds followed by 3 sets of stretch and folds all on 30 minute intervals.  Total flour was 520 grams including the levain.

After a 30 minute rest we shaped it onto a ball and put it into an oiled stainless steel bowel and covered it in plastic wrap for a 120 hour retard  yep 5 whole days.

We let it sit for an hour and half on the counter before stretching it a couple 3 times into a PAM sprayed jelly roll pan.  Then we dimpled it with our finger tips and left  it sit fir a half an hour.

We sprinkled on a tablespoon each of dried oregano and rosemary and then crushed the last of the home grown cherry tomatoes by hand over the top.  Lucy found them in the back of the fridge where they have been waiting to be used for something interesting.

Rockfish Baha Tacos

Then we put on 4 different kinds of olives, half black and half green from Greece, Italy, Lebanon and Mexico.  Then we grated on some Italian Parmesan and drizzled on some olive oil also from Italy.

Bake Day Breakfast

We seamed it with Mega Steam for 8 minutes at 450 F then took it out and spread in the 4 Mexican shredded cheese fairly thin and put it back in the dry oven at 425 F convection for about 15 more minutes.

Indian Chicken and Veggie Curry

When it came out we garnished with Thai Basil.  We cut it with a pizza wheel and u=it was crisp on the bottom and soft on top.

It was great as it was fir sure but with some fresh Mozzarella, smoked sausage and pepperoni, spicy pizza sauce, mushrooms red bell peppers and onions, this would make a nice Pan Pizza that Chicago would be proud of.

I could tell you how great this will b e for lunch tomorrow's sandwich with Lucy's home made pork, beef, lamb gyro meat and Tzadziki sauce but I haven't made it yet and it might not happen

 

Hotbake's picture
Hotbake

Been baking so many breads with lots of add ins, back to basic but keeping my new favorite wheat germ parmesan crust.

I got a new lame finally, oh it made a world of a difference! Cutting through dough like butter, I'll so try the double slash again

 

Nothing beats the 50% einkorn in the whole grain hearty department. But this is way cheaper and perfect for sandwiches:)

 

 

 

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