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David Esq.'s picture
David Esq.

While making my sourdough I realized that I ran out of all purpose flour. And had only a smidgen of Rye berries left. Fortunately I had a quart of Kamut that served as a nice substitute. 

I did weigh everything to get to the 2000 grams of flour, but I didn't write down the formula. It has whatever a quart weighs of Kamut, whole white wheat, a bit of whole rye and all purpose flour in some unknown ratio. 

Schwa's picture
Schwa

I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).

Ultimately I was shooting for a great breakfast slice to sop up runny egg yolk, and I couldn't be more pleased with the result. The crumb is just a tad more delicate than my standard SD, making not only a great sponge for my morning egg, but also a softer and more pleasant sandwich bread. 

 

300g starter (100% hydration)

350g Bob's Red Mill AP flour

150g water

1 egg (50g)

10g salt

 

Mix starter, egg and water in a large bowl.

Gradually stir in flour with a wooden spoon, then using fingers to incorporate the last of the flour.

Autolyse for 30 minutes.

Slap and fold for 7-10 minutes, incorporating salt as I go, until dough goes from stretchy and sticky to a smooth, shiny, yet still tacky consistency. 

Bench rest 90 minutes, giving the dough stretch and folds every 30 minutes.

Bulk ferment for 3 to 4 hours.

Shape the dough and set it into a proofing container lined with rice flour dusted linen. 

Proof for 90 minutes.

Bake in preheated clay cloche at 500 for 20 minutes, then uncovered at 450 for 30 minutes. 

 

Danni3ll3's picture
Danni3ll3

I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.

The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan. 

1. Build a 2 stage Levain two days before baking and refrigerate to soften the bran. 
2. Mix all flours, cold water, salt the evening before. Put in fridge till bed time when I pull it out to warm up slowly overnight.
3. In morning, mix in Levain. Fold every hour until dough is 30 to 50% bigger. 4 to 6 hours.
4. Divide, preshape, rest 30 to 60 minutes, shape, proof in basket till risen about 80%.
5. Score and bake as usual.

Well life happens and the flour, water, salt mixture spent the night in the fridge. I pulled it out at 6:30 am. Forgot to pull out the levain too so it came out at 11:45 or so. Mixed the levain and dough together at 2:30 pm. Did 6 sets of folds over the next 6 hours until dough had risen about 30%. Preshaped and it rested for 45 minutes. I think I need to work on my shaping as I didn't feel I was getting a nice tight skin on my boules. Anyhow, I shaped the boules, rolled in Kamut flakes and into the proofing baskets they went seam side down. I used a bit of dough in a graduated glass to judge the proofing. 2 hours later, they seemed ready so they got baked in the dutch oven as per my usual method with a circle of parchment paper on the bottom. 

The bread turned out very substantial and moist. A good stick to your ribs kind of bread. It has a slight tangy flavour that both hubby and I like. I am not sure what happened with the oven rise but these have been the flatest loaves I have ever baked. It could have been too much time soaking the flours or my shaping technique or both. Either way, it tastes good and I am learning so it is all good. 

STUinlouisa's picture
STUinlouisa

 Last week I made a yeast water brick probably due to trying too much for a first loaf by using a yeast water preferment and incorporating a steel cut oat porridge plus misreading the gluten development and the final proof, it just wasn't my day.

This bake, apple fed yeast water was used for the majority of the liquid plus my starter which had just gone through repeated room temperature feedings ( it normally lives in the fridge during the week and I thought it had become too acid). The flour was 50% WW with half of that being Red Fife and the other white wheat and 50% AP. Some olive oil, a bit of honey and salt was added.

It's true we eat with our eyes and thought it was another failure because it wasn't pretty, I didn't taste until the whole loaf was sliced. When tasted this was one of the best wheat only loaves I have made. The true wheat flavor bursts through with a nice lingering aftertaste and little of the sour notes that I think mask flavor.

Next 100% whole grain with maybe some sprouted flour using the same technique. 

Stu

 

Ru007's picture
Ru007

This week's bake is a redo of last week's bake, 70% rye sour with sunflower seeds. 

I'm not really sure if i did better, worse or the same than last week's bake. I think i did ever so slightly better. I definitely like the look of this loaf better. 

I kept the formula and method the same, i just upped the proofing and baking time.

I weighed the water that filled the tin, divided by 1.5 and then re worked my formula to give me that weight of dough. It only I filled the tin to about the 60% mark (maybe my maths was off).

I sprinkled the top of the dough with flour, and waited... After about 5 1/2 hours it looked to me like the flour was separated. The dough was just above the rim of the tin. In hindsight, i think i could have let it go for longer.

I still haven't managed to get myself a thermometer (top of my to do list this week). But i baked it until i thought it was done, took it our of the tin, put it on a baking tray and then back into the over for an extra 5 mins :)

I wrapped it up and waited 23ish hours before slicing. 

Here's a close up of the crumb shot:

It still tastes great though, so i'm happy.

What do ya'll think? 

alfanso's picture
alfanso

In the mood for a Jewish Deli style Rye with caraway seeds but not in the mood to build a rye sour.  What is a boy to do?  Well, I used the SJSD formula as my outline and changed around a few things, as I'm wont to do on more than an occasion.

I subbed out the SJSD liquid levain for an equal portion of 100% rye liquid levain and bumped up the total rye in the formula from 5% to 20%.  Dropping down an equal amount of AP flour while doing so.  I made a pretty big mix totaling ~1800g so that I could play around with 600g x 2 batards and 300g x 2 baguettes.  Following the trail blazed by the Jewish Deli Rye, the dough took a cornstarch glaze before baking and a second slathering upon completion. I couldn't help myself and had to, just had to, sprinkle a few additional caraway seeds on top as well.

Using French Folds, I found the dough to be a little sticky thanks to the rye, and didn't add the caraway seeds until the first set of Letter Folds.  All told, the dough had a 30 minute "autolyse" (w/levain mixed in), and 4 Letter Folds spaced 20 minutes apart in my 80dF kitchen.  Then whisked into the refrigerator for an overnight nap.  Divided, shaped, couched and returned to the refrigerator for another nap.  Perhaps 16 hours from start of mix to bake.  The bake was @480dF - 26 minutes for the baguettes and 30 minutes for the batards with a 2 minute venting.

The dough was quite accommodating during the divide and shaping, and even with the rye, came off the couche without incident, clean as a whistle.  As easy as pie to score.

Using a liquid levain of 190g the percentages in the dough worked out to:

  • AP flour - 75%
  • WW flour - 5%
  • Rye flour - 20%
  • Water - 73.5%
  • Salt - 2%
  • Caraway seeds - 2.3% (plus the sprinkling on top)

 April 9 - Crumb shot added.  The two baguettes were destined for dentures and gullets other than here at home, but here is the inside of the first batard.

alan

dabrownman's picture
dabrownman

Last time we under filled the new Oriental Pullman pan so this week Lucy though she would overfill it.   It was perfectly filled until she duped in a bunch of add ins that made for about 400 g of too much dough.  From famine to feast still means the pan is struggling to do its thing because of a lackadaisical master and overly ambitious apprentice bordering on a doofus twofer.

 

So to really mess things up we decided to do an hour autolyze with a bunch of sprouted and whole grain rye and wheat too.  We decided to do a retard for a high percent rye bread – oh no! And we are doing a total 19% pre-fermented flour in two different levains which is a lot, about twice as much, for a long retarded dough on a near 100 F day or two in AZ.

 

We are hoping for 3 things I guess.  That the rye bran in the SD rye levain will make it very acidic which helps control amylase action in rye breads.  That the long cold retard temperature will also help control the amylase action in rye breads – enzyme and other wee beasties of all kinds don’t like the cold and slow way down.

 

Also, we hoped that the very long cold retard of weeks on end for the two rye starters have managed to increase the LAB to yeast ratio in the starters levain and dough so more acid will be produced helping to keep the amylase in check.  We also hoped that the separate YW wheat bran levain will help to open the crumb on this very heavy, whole grain bread as it usually does and has so well in the past.

 

Then Lucy decided to do a set of slap and folds and 3 sets of stretch and folds to do some gluten development on a bread that doesn’t have much of any of that.  She is a real renegade for sure and possibly a stealth Vicious Viking who will eviscerate you faster than vittles at best and upchuck on your toes at worst!

 

Lucy went for the really dark side with the Boulder Beer Shake Chocolate Porter for the autolyse liquid, some barley malt syrup, red malt and a bit of cocoa.  But, she went purist too by omitting the aromatic seeds we usually would put in a bread like this, so we could taste the whole and sprouted grains better which sounds a lot better than the real deal being….. that we just forgot to put them in.

 

She chucked in the add ins into the mix on the first set of stretch and folds, forgetting the squash seeds we had purchased for this bread,  which were done with a wet bench scraper and one wet hand to keep the sticky mess at bay with some luck in that regard.  Still, it was heavy, sticky at 94% hydration and gloppy going into the tall pan.

 

We shaped the top with a wet spatula and stuck more sunflower seeds to the top, bagged it and chucked it into the fridge with no bulk ferment at all since we were worried the long retard of 21 hours would likely over proof the dough anyway.  At the 11 hour mark, the dough looked fully proofed with the first cracks starting to form on the top.  Too bad we don’t bake bread at 10 pm around here, if the wife is at home, so it had to wait it out.

 

We preheated the new GE to 450 F with Mega Steam on the bottom rack once it hit temperature for another 215 minutes of getting the steam up to speed.  At the 21 hour mark it was way more cracked and possibly past its prime, so we sort of reshaped the top with a wet spatula, docked the top with a toothpick and hoped it wouldn’t collapse completely when it hit the heat.

 

We got lucky in that the bread didn’t collapse but it didn’t spring much either so I’m guessing it was fully proofed.  After 10 minutes we turned the oven down to 425 F and continued steaming for another 10 minutes.  Once the steam came out, we turned the oven down to 350 F convection and continued baking for another 80 minutes

 

We then took the loaf out of tin after 100 minutes total baking time when the loaf was exactly 195 F.  We baked it on the rack for an additional 40 minutes and took it out of the oven to cool on a rack when it hit 205 F. 140 minutes seems like a long time but this is big loaf of bread nearly a double miche at 4 pounds baked weight. Once cooled we wrapped it in plastic for the 24 hour wait before slicing.

 

It has promise crumb wise….. but it didn’t smell nearly as enticing or exotic as a loaf with aromatic seeds. Without the bread spices, the flavors of the sprouted and whole rye and wheat really stand out.  It was easy to slice in 1/4' sections with no crumbling at all.  Even with the fruits it isn't too sweet.  The crumb is moist and not as open as i would have thought it would be - bout normal for this kind of bread and all the add ins,  I don't think a bread could get moire healthy and hearty.- delicious too!.

 

Ribs and Salad don't go together well enough.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Rye Sour Starters - 5 g Each

10

0

0

10

1.29%

18% Extraction Sprouted Rye

0

0

38

38

4.90%

13% Extraction Rye

10

20

2

32

4.13%

Water

10

20

40

70

9.03%

Total

30

40

80

150

19.35%

      

YW Starter

Build 1

Build 2

 Build 3

Total

%

Yeast Water

24

28

20

72

9.29%

22% Extraction Sprouted Wheat

0

28

0

28

3.61%

19% Extraction Wheat

24

0

0

24

3.10%

18% Extraction Sprouted Rye

0

0

20

20

2.58%

Total

48

56

40

144

18.58%

      

Levain Totals

 

%

   

Bran

147

18.97%

   

YW & Water

147

18.97%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

Red Malt

10

1.29%

   

78% Extraction Sprouted Wheat

97

12.52%

   

87% Extraction  Rye

218

28.13%

   

81 % Extraction Wheat

101

13.03%

   

82% extraction Sprouted Rye

192

24.77%

   

Cocoa

10

1.29%

   

 

 

 

   

Salt

15

1.94%

   

Boulder Beer Shake Chocolate Porter

565

72.90%

   

 

 

    

Dough Hydration

89.97%

    

Total Flour w/ Starters

775

    

Total Water

712

    
      

Total Weight

2,052

    

% Sprouted Grain Flour

50.00%

    

% Whole Grain

100.00%

    

 Hydration w/ Starters & Add Ins

94.13%

    
      

Add In

     

Walnuts

100

12.90%

   

Dried Cranberries

50

6.45%

   

Barley Malt Syrup

25

3.23%

   

Prunes

100

12.90%

   

Sunflower Seeds

100

12.90%

   

Total Add Ins

375

48.39%

   

 

 

Skibum's picture
Skibum

Well I had a craving for some curry and what better to go with it than some fresh naan bread. Boy did this ever turn out well! I used honey instead of sugar and the flavour comes through well in the finished product. This did my confidence a nice boost as two of the last three bakes didn't go so well. Ever have one of those bakes where everything that could go wrong does go wrong?

40 g liquid levain, newly refreshed

141 g milk, scalded

1/3 cup + 1 Tbs high fat Greek yogurt

25 g beaten egg

330 g bread flour

1 tsp palm sugar

1/4 tsp salt

1/2 tsp baking powder

1 Tbs canola oil

I mixed the levain and wet ingredients, added the mixed dry ingredients and after combining rested for 10 minutes. I then kneaded on the counter for 8 minutes and let the dough bulk rise for 1:30 or so. I cut off 120 grams and form a ball and let this rest 8 minutes while my cast iron pan heats up to medium. The rest of the dough goes into the fridge. At the 8 minute beeper, I roll out the dough and place it in the hot dry pan and cook 3 minutes per side, then brush with butter. Very happy with the results!

I have now taken three tries at coming up with a raisin bread I like and I am reasonably happy with this one, but it still needs some work. I will call it a work in progress . . .

Happy baking,! Ski

 

Ripoli's picture
Ripoli

This is bar far, one of my most favourite tasting loaves to date. Basic sourdough loaf is transformed with the addition of the Rye porridge. By building the gluten structure and then adding the rye later has enabled this loaf to still maintain an  open crumb structure and avoid the usual dense loaf associated with rye. The sweetness of the rye still shines through. I will definitely be making this bread more often while experimenting with other grains, cracked, flaked or rolled. For more bread and general baking I would love it if you started following me on instagram @melbournebreadman. Thanks enjoy!

.

PalwithnoovenP's picture
PalwithnoovenP

NOTE: This post is NOT in anyway intended to offend, malign or make fun of anyone especially TFLers from Latin America or those who can speak and/or understand Spanish. Our country has lots of Spanish influence too and you could definitely trace it in our language; although the feminine form retained its offensive meaning, the term "puto" did not; it just always refers to a delicious treat. For the sake of clarity, all of the terms "puto" you will find here refers ONLY to steamed rice cakes. No hate comments please. Thank you! 

Our country favors rice as its staple. Everyday from breakfast, lunch, afternoon snack, dinner and even midnight snack we eat rice but for special occasions we do not settle for plain steamed white rice. We turn rice into simple to very complex festive dishes like arroz valeciana, bringhe (something like a coconut milk arroz), talulo (rice in banana leaf), hundreds of different rice cakes and puto. I know this is not as grand as other bread TFLers make but puto often takes the place of bread or sometimes even rice in festive occasions. In birthdays the famous trio of puto, pansit (Chinese style stir-fried noodles) and spaghetti is so prominent that when they are seen in ordinary days the first question is "Who has a birthday?" 



I grew up on the traditional puto with the optional topping of salted eggs or cheese that my dad buys from a town 2 hours away from us. Traditionally, top quality rice was soaked and ground in a stone grinder, mixed with sugar and water and allowed to ferment in clay jars for a day or two. When the batter has overflowed and full of bubbles, it is then poured into molds and steamed until done. When I learned about sourdough I realized that puto is essentially a steamed rice sourdough starter! When eaten, this style of puto has a slight tangy taste and a sweet but almost vinegary aroma. It is very similar to the Indian idli, the only difference is puto uses only rice.



Today there are various styles of puto, some have milk or eggs, made with part or all wheat flour instead of rice and leavened with commercial yeast or chemical leaveners. I developed this to fit everyone if that's possible; gluten free, dairy free and vegan if you do not put the toppings. It uses rice flour and baking powder, a bit modern but close to traditional puto.



I just mixed rice flour and water into a thin batter and sweetened it to taste, added salt and baking powder then I steamed it until done. I used my little llaneras that's why they're oval but they're commonly round. I also put some salted eggs and cheese on top just like they do in stores, I like the cheese more and I even hate salted eggs topped ones when I was a child. I will use a good Edam for special occasions but I doubt other gourmet cheeses, perhaps it won't taste right because my nostalgic taste screams for the processed supermarket cheese used here.



My first attempt with puto did not turn out so well. It looks okay at the top but the sides are sticky, too moist and brownish. The interior was gummy unlike the fine crumb pictured above. I used baking soda and vinegar before because I did not have baking powder on hand; I think it was the culprit, maybe there wasn't enough acid to react with the baking soda and the rice cakes have a weird salty taste and alkali smell and taste; it also didn't rise as much, maybe it's also undercooked because I was a bit excited to eat them.



Here they are while they were steaming. I put all the left over batter in my biggest llanera and topped with both cheese and salted eggs. In parties this size is considered small, puto 5 inches high and 20 inches in diameter is not uncommon in such occasions.



I also made a nostalgic snack that my dad buys from a nearby town, puto pao. I remember they were the muffin like about half the size of my fist filled with sweet salty pork and salted eggs. Puto pao is  combination of puto and siopao (which came from the siu bao in char siu bao- steamed meat buns) making them meat-filled steamed rice cakes. I filled them with my asado (soy sauce cooked pork) and topped them with salted eggs just like what I remember. Salted eggs will complement the filling better than cheese and even though I hate salted eggs before, I love them when they are on puto pao.






 
The puto is slightly sweet, extremely soft and fluffy with a very fine crumb. I think this batch is best reserved for plain puto because it is too delicate for the meat filling, maybe I should reduce the baking powder if I intend to make puto pao. Puto pao is an excellent snack though it may not sound appealing to many of you of because of the flavor combinations but they are a thousand times easier to make than char siu bao.

Maybe I should also pour the right amount of batter, I thought some are going to overflow but fortunately they did not, they just formed a muffin top.



The photo above has a good amount of batter but I like the next one better, a higher full dome without overhanging sides. It's just the nostalgia in me that wants them to look like what I used to have. (You can see how the llanera endured many of my baking adventures)



Here is the large puto, it looks like the mother of the little ones. Which camp are you? Salted eggs or cheese? There are some traitor salted eggs that allied themselves with the cheese camp! :P







The crumb was a bit dry because it was left in the fridge for 3 days but it was still good. I cooked some pancit today and paired it with the puto and we were transported immediately to a birthday party! :P



Sorry for this long post, I'm just happy with how this turned out!

Thank you very much! Job




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