The Fresh Loaf

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Danni3ll3's picture
Danni3ll3

While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!

 

I have Peter Reinhart’s Artisan Breads Every Day and  between Ian’s posts and this book, I managed to put this one together. 

 

Recipe

 

Makes 3 loaves

 

Dough:

700 g unbleached flour

255 g Kamut berries 

155 g Rye berries

20 g dried onions flakes

85 g dry Lundberg Wild Blend Rice (~240 g cooked)

585g water + 30 g

125 g buttermilk

50 g honey

24 g salt

200 g of 4 stage 100% hydration levain (procedure below)

 

Two nights before:

  1. Mill and sift the Kamut and Rye berries. Reserve 200 g of the sifted Kamut flour and 100 g of the sifted rye flour in a tub. Add the unbleached flour and the dried onion flakes to the tub. Cover and reserve.
  2. In separate containers, save the bran and leftover Kamut and Rye flour for the levain.
  3. Take 5 g of refrigerated starter and feed it 5 g water and 5 g of the bran. Mix well. This will be quite thick. Note: I use the bran for feedings first to soften it up and when all the bran is used up, I start feeding with the leftover flour. 
  4. Cover and let sit overnight at room temp (73F).

The morning before:

  1. Feel the levain 15 g of water and 15 g of bran.
  2. Cover and let sit 12 hours at room temp.

The night before:

  1. Cook the rice mix in plenty of water until the rice is tender. I just put it on a low boil uncovered. Drain, cool and reserve covered in the fridge until the next morning.
  2. Feed 30 g of water and 30 g of bran or leftover flour to the levain. Let sit covered overnight at room temp. By the way, because the mixture is so thick, there won’t be a lot of rising. There will be a lot of holes and it will smell mature in the morning. 

Dough day:

  1. In the morning, prepare the final stage of the levain. Add 60 g of water and 60 g of leftover flour. Mix well and let sit at room temperature (73F) until it peaks; this took 4 hours. 
  2. At the same time, take the rice out of the fridge to bring to room temperature.
  3. An hour or two before the levain is ready, add 585 g water to the bowl with the rice, stir to loosen, and pour it all into the tub with the flours. Add the honey and the buttermilk, and mix until all the flour is hydrated. Autolyse (let sit) for an hour or two. 
  4. Once the autolyse is done, add the salt, 30 g water (dough felt stiff, hence the extra water), and 200 g of levain. Mix well and let rest for 30 minutes.
  5. Do three sets of French slaps and folds (75/40/10) at 30 minutes intervals. Again on 30 minute intervals and in a warm spot (oven with light on), do 3 sets of stretches and folds in the tub.
  6. Let rest an hour and a half and then retard the bulk for two or three hours. If you can see bubbles through the walls of the tub, the dough feels jiggly and there are some bubbles along the walls of the tub, you could go ahead and divide the dough at this point but I wanted to extend the bulk without it rising too much so I decided to refrigerate the dough for a few hours. The dough rose about 20%. Total bulk fermentation was 7.5 hours (4.5 hours on the counter and 3 in the fridge). 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~765g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  8. 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 patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. 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 right boule.
  9. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. 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 205F or more.

And if you are interested in the soup recipe, here it is:

 

CREAMY CHICKEN WILD RICE SOUP [SLOW COOKER]

YIELD: 8-10 SERVINGS

 

INGREDIENTS:

 

1 cup uncooked wild rice blend (NOT parboiled) I use Lundberg Wild Rice Blend.

1 pound boneless, skinless chicken breast

1 cup onions, chopped

3/4 cup celery, chopped

3/4 cup carrots, chopped

4-5 cloves garlic, minced

2 bay leaves

6 cups low sodium chicken broth

2 cups water (or additional chicken broth)

1 tablespoons salt-free seasoning blend (such as Trader Joe’s 21 Seasoning Salute OR Mrs. Dash’s Original Blend)

1 tbsp Thyme

1 tbsp sage

1/2 tbsp Old Bay Seasoning

1 tbsp Chicken Bovril (concentrated chicken bouillon)

3 tablespoons butter

2 tablespoons olive oil (or substitute more butter)

1/2 cup all purpose flour

2 cups milk or light cream

Seasoning salt and pepper to taste

 

DIRECTIONS:

 

Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, Bovril and all the spices and seasonings (do not add the seasoning salt or pepper at this time) in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.

When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

 

Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with seasoning salt and pepper to taste.

Edo Bread's picture
Edo Bread

Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.

I often forget how much wonderful flavor that can add.  kamut, spelt, barley, buckwheat groats, triticale berries, oats

pmccool's picture
pmccool

Ian asked that I post something from my bakes (it has been ages).  So, here's today’s bread, a simple pain de compagne.  It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class.  The other bread the students will make is pain a la ancienne.

This was all one batch of dough and the loaves went into the oven at the same time, so I’m not sure why there is such a difference in the amount of oven spring.  The most likely explanation, other than shaping differences, is that one pan was on the lower shelf to begin with. That put it closer to the steam pan.  Even though the pans were rotated halfway through the bake, the other loaves never expanded as much.     

Anyway, I do still bake, even though I don’t post nearly as much as I used to.

Paul 

trailrunner's picture
trailrunner

 I fold the dough ove\

 

 

 

 

 

I made three 1-2-3 loaves . Each had 100 g of your wheat along with home milled  durum, spelt and my local mill provides my unbleached flour. I used 3 different levain. #1 was my 10 yr old SD starter fed with unbleached  ,#2 was my 7 yr old Apple YW fed with unbleached and #3 was my SD starter fed with semolina. Amazing rising power with almost no hands on time. Process for each bread:  I place all the salt in a thin area and spray well on top of the dough as it rests.  It is  left to rest for 1-2 hours. I then pat the dough to a 1/2" thickness  with sprays of additional water on the countertop and the dough surface. I fold the dough over and over left to right like strudel and then end to end. Rest for one hour. Repeat patting and fold once more. Leave till puffy.. only took 2 hrs.in the oven with a light on. I don’t shape so much as I pull in the edges and pinch lightly and retard pinched side down. My oven is broken so I have to be careful of temps . It was supposed to be fixed today but that didn’t happen! I am so pleased with the fragrance of the breads and the addition of Lee's  flour made the dough a pleasure to work with. 

 The first crumb shot is the Semolina fed SD levain. Flavor is VERY wheat and only a tiny bit sour. Crumb is extremely tender almost cake like and the crust is shatteringly crisp and caramelized. We love it. The second is the Apple YW crumb. Slightly sweet with no sour at all which is typical of YW. Very tender crumb as well and crust also delicious. The wheat flavor comes through amazingly well. I didn’t cut the batard it is a gift but I will let you know when it is cut on Nov 25th at a dinner we will attend. The crumb is so perfectly fine and uniform. The amount of time spent touching the dough is less than 10 min total.  after the initial mixing of levain/water/flour. All of the gluten development is due to time . The dough is SO extensible after 

Thank you again and I look forward to using Lee's flour . 

isand66's picture
isand66

I had some leftover purple sweet potatoes and caramelized onions so threw this bread together.  I thought the cranberries would make a nice addition to the flavor profile along with the nice nutty fresh milled spelt flour.

I gave a loaf to my good friend who happens to be a professional photographer at Wes Steinberg Studios.  He did me a favor and did some head-shots for my LinkedIn profile which came out excellent (or at least as good as the subject matter would allow :)).  I asked him to shoot some photos of the bread as well and I added some of them in this post.  I think you can easily tell which ones he did and I did using my Iphone.

Well, I guess the bread tasted pretty good since he called me up the next day and asked me to bake 3 more loaves for Turkey Day!

The crumb was nice and moist from the yogurt, sweet potatoes and onions and the loaf was perfect for grilled cheese sandwiches or turkey.

Formula

Note: Water content of the Sweet Potatoes is approximately 59 grams which is not reflected in the overall hydration but was taken into account when formulating the amount of water to use.

Download the BreadStorm File Here

Levain Directions

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and 85% or so, of the 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 30 minutes to 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes, yogurt, and the rest of the water and mix on low for 4 minutes.  Now add the cranberries and onions and mix until incorporated about 25 seconds or so.  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.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour (Spelt tends to proof very quickly, so if you don't use Spelt I would leave the dough out for 1.5 to 2 hours).    Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take about 1 hour depending on your room temperature (if not using Spelt it will take 1.5 to 2 hours).  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 540 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.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then 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 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

pul's picture
pul

Hello Everyone

 

Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.

 

Levain

20 g starter (10 g from each starter I have been keeping)

50 g white flour

50 g water

Dough

All levain

160 g white

20 g semolina

70 g whole wheat

157 g water

4 g salt

Process

Dissolve the levain in water, add all flour and mix into a shaggy mass. Wait 30 min and add salt, knead a bit (<1 min). Wait for another 30 min and add another 10 g water and knead to incorporate. Apply 3 stretches and folds every 30 min, and bulk ferment for another hour. In total, the bulk fermentation was about 4 hours in the oven with lights on. Shape and retard in the fridge for 4.5 hours. Baked in a 230 C oven starting with a cold pot, 42 min with lid on + 10 min with lid off.

I have not scored, so I tried to get a more rustic look like Danni's. And success! Crumb is moist, meshed, and soft with a slight tang but nothing overwhelming. I have been baking bread that takes less than 10 hours from mix to bake and the results have been gratifying without sacrificing any flavor (at least to my tasting buds).

Elsie_iu's picture
Elsie_iu

Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?

 

 

Pane Tipo Altamura

 

Dough flour:

300g     100%       Semola di grano duro (re-milled semolina)

 

For leaven:

30g       10%       Starter (mine is half whole rye half whole wheat)

30g       10%       Semola di grano duro from dough flour

30g       10%       Water

 

For dough:

270g       90%        Semola di grano duro from dough flour

206g     68.7%       Water

90g         30%        Leaven

5g         1.67%       Salt

 

__________

315g      100%       Total flour

251g     79.7%       Total hydration

 

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

Roughly combine the flour and water under dough ingredients, autolyze for 1 hour. Knead in the salt and starter, let the dough rest for 15 minutes. Construct a set of stretch and fold at the 30 and 60 minutes marks. Ferment for 1.5 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 8 hours.

Remove the dough from the fridge to warm up for 30 minutes. Preheat the oven at 250°C/482°F.

Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 20 minutes more or until the internal temperature reaches a minimum of 203°F. Let cool for at least 2 hours before slicing.

 

This bake was inspired by quite a few bakers (David, Breadsong and Brad). Tom introduced Pane Tipo Altamura to me as he brought it up in our conversation. I was curious about the taste of 100% durum bread and was intrigued by its golden crumb so I gave it a try.

 

 

I have likely over-proofed the dough so the scoring doesn’t really show. However, the crust developed quite a lot of blisters, which is pretty shocking to me. It makes me shiver after staring at them for too long…not that I am complaining.

 


 

The dough felt quite stiff so the crumb isn’t too open as I have expected. The bread has a bit of chew despite its moistness. It is subtly sweet with very little sourness.

 

 

Have a bright week!

 

Filomatic's picture
Filomatic

I knew these would likely over-proof, but I pushed it anyway.

Hamelman multigrain - 50% five whole grain, sifted with a bran levain, of course (kamut, red and white wheat, emmer, last of the sprouted spelt), with honey, a few tbs of my faux red rye malt, and a soaker containing whatever was lying around:  the last of the dried Borodinsky from last winter, teff, chia, and sunflower seeds.  I added lots of extra water during the mix.  It's all relative when working with whole grains and a soaker, but I'd be surprised if this was under 85% hydration.

The dough was oh so slack at first, but tightened nicely with a few folds every half hour.  I fermented at 80 F for the first hour or so then lowered to 76, which didn't cool it down much.  I should have shortened the bulk but didn’t, and it got 2.5 hours before shaping.  Shaping went well, but I knew what was coming.  When I checked the cold-proofing loaves before bed they were already quite inflated.  Not surprisingly they didn’t get good lift during the bake.  But the results are good anyway, and from the crumb you'd hardly know what a knucklehead I am.  In fact, one person on the ferry said it was her favorite of my breads so far.  Go know.

Eye-level shot tells the story - over-proofed loaves that spread.

leemid51's picture
leemid51

It is science, but no rockets. Unless, of course, you haven't gotten off the ground. Then everyone who has looks like they're flying rockets.

I've been making bread since forever. I actually taught the Egyptians the process ;-)

No, really, I've been either watching my mother or making bread myself on and off for at least 60 years. I've been making sourdough for twenty-ish years. The rewarding and fulfilling part of this is that I get to eat really good bread all the time. In addition to that, all of my friends think I'm the bread king. The accolades are nice but at the end of the day it's my own satisfaction that matters. After all these years I can now create completely new formulas (formulae?) like my latest coconut bread made for a friend, or go sideways with an old formula to try something new. 

So why do I sound so braggadocious? Because this post is my promise to those who are just starting, or restarting, or just struggling for what ever reason, you can do this. Remember, it doesn't require rockets. If you just keep trying, and by that I mean you need to make bread on a regular and consistent schedule, it will come. After years of making yeasted bread successfully I wanted to make that legendary and mystical sourdough stuff. So I did my research, long before this great site appeared, so in some ways it should now be easier, and gave up making a scratch starter when I found a source for a free one that had a good reputation, got said starter, and started making bread. Of COURSE the beginning attempts were horrific. It's a different world working with flour and acids. 

I made my formula, made adjustments, made it again, twice a week for 4 - 6 months before it got good. So there's nothing to boast about concerning my learning speed. If it was edible, I ate it. If it was more than I could eat I gave it away, and that's a key part of this process for me. And if it wasn't edible I chucked it. Eventually I got to the point where even my screwups made good bread. Maybe not great bread but better than that stuff in the stores.

Why is it important to give bread away? Tonight I'm borrowing a free dump-trailer from a friend I give bread to, to haul free soil given to me by a friend I give bread to, to increase the value of my property. I haven't even started to calculate how much value is involved in this little transaction, but it's more than the cost of a few loaves of bread.

Anyway, this last weekend I made my signature sourdough. I almost always make two batches of two loaves. I had prepared two portions of starter and when I began assembling the doughs, I discovered I had too little of white bread flour. So rather than throwing one starter out, I made a half-and-half white/wheat. I know wheat takes more moisture than white so I adjusted the hydration level on the fly from 75% to 79% and followed my standard process. After overnight cold retardation, I let it rise to room temp, portioned and baked.

 

The picture above is the whole wheat result. I'm not a photographer, the picture was just taken with my phone, but it turned out better than the intended turned out. The example below is the original formula. It's a little under developed but it will eat just fine. I'm not entering it in any contest. 

I think the whole wheat loaves are a little under developed too. Here's that crumb:

Personally, I don't like a crumb that is so open you can't make a sandwich to take to work because everything inside will fall out, but I like it a little more open than this.

I love making bread, or baking in general, and love eating the products of my efforts even more. I also love teaching people how to do it. That's the reason for this post: to encourage you stugglers. If you persist in your efforts, post your results, give your bread away so you can make more, study and learn, eventually it will be easy and even your 'failures' will delight you and your friends. Occasionally you might post some good looking images of what your pain and suffering taught you how to make. It won't take 60 years either.

One other encouragement: it's not rocket science and it's not religion. You don't have to believe everything you read. I almost never throw away starter. I feed mine once a week or two. I can hear the masses inhaling, aghast. Sometimes I go too long and have to resurrect it after three months of inactivity. It takes a whole day. You don't have to make only sourdough. A really superb yeasted bread is satisfying too. When I don't have two days to make SD, I make WW sandwich bread. It takes 4 hours. The only down side to all of this is I can't eat store-bought bread anymore. So if I have time I make SD, if I have less time I make WW. If I have no time, I go without. And that sucks.

zombie127's picture
zombie127

So, I made "Paulina Abascal's pan de muerto" recipe (https://laroussecocina.mx/receta/pan-de-muerto/ is spanish, but it is easy with google translate I think). Here are the results:

 

I wanted to post my results with it for reference for anybody who wishes to make this recipe. I did everything as stated except that i prinkled sugar before baking rather than after as i didn't wanted to pour melted butter at the end in order to sprinkle sugar later. I was feeling lazy about that.
For my personal preference I think that it was lacking sugar, and instead of 100 g of sugar i would add between 120 and 150 (I require more experimentation). Also I like it a bit more soft so I would also add more butter and eggs.

There is also the serious eats take on the recipe (here: https://www.seriouseats.com/recipes/2011/10/dulces-pan-de-muerto-day-of-the-dead-recipe.html#comments-40056). In it they add an egg yolk more reduce the butter and flour evenly (1/2 cup less flour, but still 20% butter (with bakers percentage)), and they leave the rest ingredientes as is. Maybe we have similar preferences, so I will have to try their modification in order to determine the differences to achieve a more moist result. All in all, it was fun and tasty, but It could be better.

Here is a shot of it rising in the oven, because it looks pretty:

 

I will try again the recipe without the shape given that I will be off season, but it is insane to experiment once each year. I don't know when though.

 

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