The Fresh Loaf

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sastalnaker's picture
sastalnaker

A lurker finally comes out. I just baked my first loaves from my "new" (about 5 days old) wild yeast starter. They came out great. I used Shiao Ping's version of Chad Robertson's Country Sourdough. I tweaked the schedule a bit to fit my personal commitment, but generally followed her schedule and formula. I did replace about 20% of the total flour with King Arthur Traditional Whole Wheat Flour.


The loaves turned out beautifully. I was completely surprised by the amount of oven spring. I baked the first two loaves and the slashes were obliterated by the amount of spring that occurred. On the second set I slashed even deeper, but they were almost completely filled in. I know I should have waited to slice them, but I was curious about the crumb and so cut one loaf as soon as it was cool to the touch. Very pleasantly surprised by the openness of the crumb, and the crust seems nice and crisp with a bit of tooth to it. I think the "fresh" flavor was quite nice, especially for a new starter. It will be interesting to see how the flavor develops as the bread ages a bit.


 


Pre and Post bake


This is a comparison of the proofed loaves to the baked ones.


This is the second set of loaves and even though I made a concerted effort to cut deeper the slashes still filled in a lot.


CrumgAnd finally the crumb. (Sorry for the poor focus).


So there it is. My first loaves and my first blog post. I'd like to express my appreciation to the folks who make and maintain TFL website. It is truly an approachable and yet impressive resource for bread bakers everywhere. Thanks for the amazing array of expertise, the encouragement, and the inspiration.


Cheers everyone,


Scott


 


 

zpak's picture
zpak

I have a wolfgang mill and would like to know if I would be losing


much nutritional value by milling 5 pounds of wheat at a time and keeping it 


in an air tight refrigerated container.  Is there anything I should be aware of


before I do it ?...   It would be used up in about two weeks and much more 


convenient for me. 


Thanks

JoeVa's picture
JoeVa

Two months ago I bought a new oven so I had to learn how it works, I mean what is the best setup for sourdough heart baking. This led me to change my setup: no more covered baking!


Have you ever seen the incredible oven spring, great crust color, beautiful ears you have with a professional steam injected deck oven? Just take a look at these photos from Wally's excellent post "My Excellent Adventures at King Arthur Flour".


                                                      589064849_img_1023


                                                      [James scoring Pain au Levain]


                                  589147293_img_1067


                                  [Jeffrey at the oven]


                                  589150951_img_1072


Don't you think this is incredible? How can this "flat dough" spring up so well? It must me the oven+steam system!


Here is one small (470g) test loaf, nothing special, just a white liquid sourdough and stone grounded Italian Tipo1 flour - very close to T80 French flour - a medium/soft+ dough at 66% hydration. I didn't take too much care of the dough because I was focused on my setup, but ...


                                  DSC03665


                                  DSC03666


                                  DSC03673


So, the new setup is simple: free steam in the oven generated with a pre-heated bread loaf pan filled with stones and a wet towel. Preheat the oven at 250°C for about 45 minutes with the stone and the pan inserted (the pan is on the same level with the stone) and put the wet towel in the pan just before inserting the bread in the oven. My oven is very well insulated and it traps all the steam, moreover the top heating element work well and doesn't get fire-hot. When I baked this dough with the lid it was very flat with no ears ...


I think I have finally removed THE variable that gave me somewhat inconsistent baking result.

dmsnyder's picture
dmsnyder

 


I've been baking the San Francisco Sourdough from Michel Suas' Advanced Bread and Pastry frequently over the past few months. It's very good. This weekend, I decided to try a couple of his other sourdough breads.


Right after the formula for “San Francisco Sourdough,” Suas gives two other formulas for Sourdough Bread, differing in the levain used. One uses a 100% hydration levain and the other a 50% stiff levain. Both differ from the San Francisco Sourdough in using a smaller starter inoculation for a levain that ferments for 24 hours. This week, I chose to make the one with the stiff levain, which Suas calls “Sourdough Bread One Feeding.”



 


Levain Formula

Wt (oz)

Baker's %

Bread flour

3 1/4

95

Medium rye flour

1/8

5

Water

1 ¾

50

Starter (stiff)

7/8

25

Total

6

175

 

Final dough

Wt (oz)

Baker's %

Bread flour

14 7/8

100

Water

10 7/8

72.8

Yeast (instant)

1/8 tsp

0.1

Salt

3/8

2.53

Levain

6

40

Total

2 lb

215.43

Note: The over-all hydration of this dough is 64%.

 

Procedure

  1. Mix levain thoroughly.

  2. Ferment for 24 hours at room temperature.

  3. Mix the dough ingredients to medium gluten development. DDT 75-78ºF.

  4. Transfer to an oiled bowl. Cover tightly and ferment for 2 hours.

  5. Divide into two equal pieces and pre-shape into balls.

  6. Rest for 20-30 minutes, covered.

  7. Shape as boules or bâtards.

  8. Proof in bannetons or en couche for 90-120 minutes at 80ºF.

  9. Pre-heat oven to 500ºF for 45-60 minutes, with baking stone and steaming apparatus in place.

  10. Pre-steam oven. Transfer loaves to the peel. Score with “chevron” or “sausage” pattern, and transfer to the baking stone.

  11. Steam oven and turn temperature down to 440ºF.

  12. Bake for 30-35 minutes or until done.

  13. Remove loaves to a cooling rack and cool completely before slicing.

Note: My oven has a convection mode and a conventional baking mode. My actual baking procedure is to pre-heat the oven on Convection-Bake to 500ºF. After the bread is loaded and the oven steamed, I turn the oven to the recommended temperature using conventional (non-convection) baking. When the bread has started to color and has had full benefit of the steam, I switch to Convection-Bake again and lower the temperature by 20-25ºF. (This assumes I'm not baking with “falling temperatures,” as with some rye breads.)

The loaves were proofed at 80ºF for 2 ½ hours and expanded by 50-75%. I was concerned about the long proofing. One of the boules did deflate slightly with scoring, but I got very nice oven spring and bloom.  

The crust was crunchy and the crumb was soft - not very chewy. (I made this bread with KAF AP flour.) The flavor was sweet and wheaty with the barest hint of sour, and that was of the lactic acid type ... I think. Frankly, I missed the tang and the flavor tones of whole grains, which my preferred breads all have. On the other hand, this may approach the French ideal of a pain au levain, which is not sour in flavor. 

For those who prefer a not-sour-sourdough, I would recommend this bread without hesitation.

David

Submitted to YeastSpotting

 

dmsnyder's picture
dmsnyder

 


I have some experience baking Jewish Sour Ryes and German-type rye breads. Suas' formula for “Sourdough Rye Bread” (Advanced Bread and Pastry, pp. 212-213) seems to me to be for a French-style “Pain de Seigle,” although Suas does not label it as such. It uses a stiff levain identical to the one Suas uses for his “San Francisco Sourdough,” but then the final dough is 60% rye flour. Overall, the rye content is 52% of the total flour. The overall dough hydration is 70%.



 


00">

Levain Formula

Wt (oz)

Baker's %

Bread flour

2 1/2

95

Medium rye flour

1/8

5

Water

1 1/4

50

Starter (stiff)

2 1/8

25

Total

6

230

 

Final dough

Wt (oz)

Baker's %

Bread flour

6

40

Medium rye flour

8 7/8

60

Water

10 7/8

72.8

Yeast (instant)

1/8 tsp

0.12

Salt

3/8

2.53

Levain

6

40

Total

2 lb

215.43

 

Procedure

  1. Mix levain thoroughly.

  2. Ferment for 12 hours at room temperature.

  3. Mix the dough ingredients to achieve some gluten development. DDT 75-78ºF. (I mixed for 7 minutes at Speed 2 in a KitchenAid stand mixer.)

  4. Transfer to an oiled bowl. Cover tightly and ferment for 2 hours.

  5. Divide into two equal pieces and pre-shape into balls.

  6. Rest for 20-30 minutes, covered.

  7. Shape as bâtards.

  8. Proof in bannetons or en couche for 90-120 minutes at 80ºF.

  9. Pre-heat oven to 500ºF for 45-60 minutes, with baking stone and steaming apparatus in place.

  10. Pre-steam oven. Transfer loaves to the peel. Score as desired, and transfer to the baking stone.

  11. Steam oven and turn temperature down to 450ºF.

  12. Bake for 30-35 minutes or until done.

  13. Remove loaves to a cooling rack and cool completely before slicing.

This dough does develop some gluten from the 12.7% protein bread flour used, but it otherwise handles like a high-rye bread. The dough is clay-like and sticky, although less so than if it had had higher hydration. It was easy to shape with a light dusting of flour on the board.

The loaves expanded by no more than 50% after over 2 hours proofing at 80ºF on a couche, and they had modest oven spring. The cuts opened up nicely, considering.

 

The crust was hard and crunchy. The crumb was soft and moist. This is a pretty thin loaf - marginally bigger than a baguette. The ratio of crust to crumb is relatively high with a marked contrast in texture, which makes it quite interesting in the mouth.

The flavor is mildly sour with a sweetish, earthy rye flavor. Very nice. The French prefer this type of bread with smoked meats, soft cheeses and fish. We are having salmon for dinner tomorrow, and I have a nice Laura Chanel Chevre in the fridge. This rye should be delicious with both.

David

Submitted to YeastSpotting

 

hmcinorganic's picture
hmcinorganic

this is the Italian bread from Bread Bakers Apprentice, made with my Uncle's home grown olive oil.  These loaves were too long for my peel and I had a devil of a time getting them in the oven.  I had to cook them diagonally one at a time.  The 2nd one was dusted with flour before scoring because the first one almost completely deflated when scoring.  This dough was very hard to move around;  it may have over proofed but I had to run some errands.  I try to schedule bread in between all my other activities but sometimes it just doesn't work.  


They cooked up well, and I forgot to turn the oven down on the 2nd loaf from 500 to 450 (as usual) so it cooked in only 20 minutes.  The first took 25 or 30.  Not much oven spring (because of overproofing?)



my shaping is getting better, but I still can't reproduce my breads at all.  They all taste fine, but they are different every time (and no, not only when I make different kinds :) )


 

trailrunner's picture
trailrunner

We have had this ravioli plate for decades. My mother-in-law had it and when she and my father-in-law passed we inherited it. We have never used it. I often thought about tossing it but never did. The other day David mentioned ravioli on my pasta post. Well that started the wheels turning...no pun intended :) My DH made his usual pasta dough and then I looked up a few YouTube videos on ravioli and we were off. Three dozen later I can honestly say this is VERY easy. I took photos to show step by step. The filling is 4oz of baby bella mushrooms sauteed with 1/2c chopped onion and 2 minced garlic cloves till dry. salt and pepper to taste. Cool and add 1 c ricotta and 1/2c grated parmesan and some minced fresh basil. This will fill 3 dozen ravioli. 


filling: Photobucket ravioli plate, dust lightly with flour: Photobucket shape indents with plastic plate: Photobucket fill with 1 tsp filling...don't overfill and brush lightly w/water between and around eachPhotobucket top sheet of pasta: Photobucket roll over HARD with the rolling pin: Photobucket pull off extra and save to reroll: Photobucket turn over plate and drop onto semolina dusted pan: Photobucket 3 dozen : Photobucket Things to do differently. It says everywhere to use the finest setting, which is 6 on our machine. In the future we will use 5 for the first layer that the filling goes into and 6 for the cover. The reason is that I know a couple of these are going to burst. Leading to the next thing I will NOT overfill next time. Other than that it all went beautifully. It helps to have 4 hands...as David pointed out he and his DW ( dear wife) do this together. So harness a helper and get started. c

ehanner's picture
ehanner

I was in Walmart last week and noticed a new green bag on the shelf next to the bright yellow Bread Flour from Gold Medal. It could be that this isn't a new offering from GM but it's the first time I have seen the Green package. I thought I would try a bag and see how it like it compared to other AP flours I use. First, the price made me take a second look. It was priced at $4.74 for a 5 pound bag. The Bread flour next to it is $2.65.


I have been wanting to make a batch of croissants so I thought his would be a good recipe to try my new organic AP on. A better test for me will be a French bread since I'm struggling with my laminated dough skills. Next time. Some people use a stronger flour for croissants than AP. I like the tender crumb I get from the AP. I used SteveB's recipe and procedure which I have enjoyed for some time. My croissants don't look any where as good as Steves or Larry's or Andy's and probably everyone else but they are delicious! Every time I make these  I swear I'm going to buy a sheeter even if I have to put it in the garage.





Proofing after 1st egg wash, under the cover. These half sheet covers are just terrific for these.



After 1st egg wash



A little crowded for good browning:>(



A small sample with my name on it :>)



Reasonable crumb and very nice flavor!

txfarmer's picture
txfarmer


Ever since Don introduced the method to combine cold retardation and gosselin baguettes, I have been eager to give it a try. David's successful try adds fuel to the fire. First I made the original Gosselin baguettes just to compare, it was delicious. Howver my first attempt with the cold retardation version ended up with an overflowing bucket in the fridge - yup, I forgot to reduce the yeast and used a container that's too small. I probably couldn've salvaged what's left in the container, but I didn't, I was too busy wiping my fridge.


 


This time I reduced yeast to 3/4tsp (Don added to his original post that he used 1/2tsp of yeast, but I didn't see that until ... now. Oops. Sort of decided on the # of 3/4tsp randomly, luckily it's close enough to Don's 1/2tsp.), used a combo of KA bread flour (25%) and GM AP flour (75%), kept the hydration at 75% exactly. The rest is exactly like Don's formula and everything worked out well.One thing I noticed immediately is that even though I baked them as how I bake all my baguettes, these come out MUCH darker. Is it because the long autolyse and long cold retardation brought out more sugar in the flour? They sang loudly coming out of the oven.



I used more AP flour in this batch than the original Gosselin baguettes, which means the dough's even more soft. Channeled David and the chickens, scored with an angle, got ears, however tiny, but there they are!



open crumb, comparable to original Gosselin




Here's what's unexpected about this bread:I would've thought after such a long time in the fridge (36 hours), the dough would lose some of the gluten due to too much proteolysis, especially for a dough that's mainly AP flour. However, it's the opposite. It felt MORE elastic than the original Gosselin dough during preshaping and shaping, in fact, they are so elastic that I had to fight a bit to get them to the proper length. Anyone has a good explaination? Does proteolysis activity slow down a lot at low temperature? Anyway, these baguettes are very flavorful, less sweet than original Gosselin, but more "complex".



Thank you Don for sharing with us such an innovative recipe, it was fun to make and delicious to eat.


yozzause's picture
yozzause

I have just returned from a gold prospecting trip here in Western Australia, the trip was organized by my good mate Bob,and it was to be a 2 week away jaunt.


There were two vehicles and a trailer and 4 guys along with my SOUR DOUGH culture setting off from Perth on a saturday morning, we had some rain overnight but the spirits weren't dampend as we picked up the two hire detectors (minelab 4500's).


The drive took us up the Great Northern Highway which is the main route used by trucks going to the North West servicing the Mining Industry, Iron Ore being the biggest along with gold, gas and a multitude of other minerals our state is blessed with.


Everything here is big and it is not long before you are sharing the road with road trains , huge trucks pulling 3 trailers, we had our 2 way radio on and could here the colourfull truckie lingo from time to time, and very handy to let these guys know that you are ready for them to come past if they are in a hurry or if you catch them on a hill and are going past, most of thes guys are real pros.


There is also a large number of grey nomads heading north for the winter warmth and they are usually the truckies nightmare as their speed is quite a lot lower, they are often elderly and can be oblivious to faster trucks trying to earn their living. The air displacement of a truck passing can also upset caravans quite easily. How ever if trucks loose there momentum and have to slow to 80 klm it takes them a long time to build it up again.


We did come up behind an escorted load of two dump truck bodies on low loader that according to the escort vehicles were 8 and a half metres wide so therefore took up the whole of the paved roadway.


The lead vehicle travels a good way ahead with flashing lights advising over the two way the size of the following load giving traffic in the opposite direstion time to pull of to the gravel shoulder of the road this is followed by a police escort vehicle that ensures the traffic is off to the side then come the outsize load followed by tail end charlie that advises of following traffic. We were treated to the site of a triple road train passing the two dump truck bodies at about 80 klms an hour.


It started with calls between tail end charlie and the truck and then the lead escort identifying a floodway further up the road as a passing point , The Overtaker then drops back a bit and winds up ready for the manouver, it seems to take for ever. but safely past we are the called to come past as the dumpers have lost a bit of omph, but the road way is not as wide as in the floodway and we have 2 wheels in the dirt and most of the dump tray over us with various attaching items sticking out at you with dayglow flags flapping almost in your face we were baulked half way past as the roadmarkers were in danger of being flattened.The truck driver barks encourgement to go for it. Bob thought we would have a yellow mark on the side of the Prado we were that close, although he did think that it could match the brown mark on his side. Anyway our second vehicle got past unscathed and we made our first nights stop at Cue. Two of Bobs friends were joining us here and had been kind enough toput us up for the night in two of their caravans.


I was able to feed my sour dough here as i intended baking bread in the campfire oven when we were set up in camp.                          (to be continued)

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