The Fresh Loaf

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pmccool's picture
pmccool

Although this past Saturday morning was wet and dreary outside, things were lively inside the Culinary Center of Kansas City.  Twenty students showed up to try their hand at a Swedish-style bread and practice several shaping techniques.  

One student arrived a few minutes early.  She has attended other classes that I have taught, too.  While we were chatting, she said to me "You've created a monster, you know."  I asked what she meant.  She said, "Well, I bought that book (meaning ITJB) and I've been baking a lot from it."  When I replied that that sounded like a good thing, she said she had killed her Kitchen Aide double ovens and had to replace them.  Apparently her steaming method had cooked the electronics and the cost of replacement was high enough that she figured it would be better spent on a new appliance, so she bought a high-end prosumer brand.  Since she bakes for markets, it's probably justifiable but her husband has apparently been grumbling somewhat.

Other familiar faces included Fuzzy Whiskers and her daughter.  The rest were as new to me as I to them but it didn't take long to break the ice and start having some fun.

The bread itself is lovely, rich with milk and eggs and butter and redolent of cardamom and cinnamon.  Just for good measure, some almonds made their way into the mix, too.  Contrary to most American sweet breads, this bread is just slightly sweet, making it an excellent accompaniment for tea or coffee.

As part of preparation for class, I had made up a double batch of dough and baked it off in four different shapes so that the students could see how the finished product looked.  And then, of course, we served it up so that they could see how it tasted, too.  There were only a few pieces left by the end of class.

Class began with a demonstration of mixing and kneading the dough while fielding questions from the students.  One part of the demonstration included the slap and fold method of kneading, since the dough is quite soft.  It's almost magical to see the dough firming up and gaining body after just a couple of minutes of this treatment, while losing its stickiness at the same time.  The students then went to their workstations and set to work with a will.  As they worked, I moved from station to station to answer questions and offer tips.  It's in this stage that I am often reminded of just how many small things we learn as we develop our skills.  Examples: "See how the dough sticks to your hands less if you pick it up with your fingertips instead of in your fist?"  "Yes, slapping it down is necessary but look at how we stretch the dough outward, too."  "It's okay that the butter isn't perfectly dispersed at this stage of mixing; you will finish blending it in as you add the flour."  And, always, reading the dough's consistency.  

Once the doughs were prepared, I had the students leave them on the bench, covered with the mixing bowls.  Then it was back to the teaching station to demonstrate four different shaping techniques.  The first was just a simple, three-strand braid.  Everyone felt confident that they could handle braiding without practicing in class, so we moved on to the next shape, which was the epi.  Although the epi is usually associated with baguette doughs, it makes a lovely presentation for a cinnamon roll, too.  Everyone wanted to try their hand with this shape, so it was back to the workstations for practice.  None of the practice shaping included the filling, since I wanted the students to gain confidence with the mechanics of the shaping method rather than having to worry about spoiling their bread.  I noticed that a few went ahead and made some braids, too.

The third shape will be familiar to anyone who has made Floyd's Blueberry Cream Cheese Braid.  As before, I demonstrated the method, then the students went back to practice it with their own dough.  It is pictured, below.

The fourth shape was inspired by breadsong's A Rose for Christmas post.  For the class, I treated it as a simple twist rather than coiling it into a rosette.  Following the previous pattern, I demonstrated the technique and then the students practiced it at their workstations.  It is also pictured, below.

What I heard, repeatedly, was "I had no idea something that fancy was that easy!"  People were surprised, and impressed, that they could turn out some very pretty breads all on their own.

At the end of the shaping practice, everyone's dough was bagged up so that they could take it home for shaping and baking as they wished.  We concluded with some further Q&A and then our time was up.

Since I had some take-home dough of my own, I baked it that afternoon.  Here's a picture:

Most of it went to friends at church this morning.

The other thing that I did this weekend was verify the formulae and run some test bakes for an upcoming class on October 14.  Here's a preview, PG:

Paul

 

foodslut's picture
foodslut

I was reading online this week about baking bread in slow cookers (more here and here), so I decided to make a 3.2 kg (~7 lbs) batch of my house loaf - here's the formula ....

.... and bake three 800 gram (~28 ounce) boules in the oven, and one in our trusty old slow cooker/crock pot.

Whipped up the dough, fermented it overnight in the fridge, shaped up the boules and proofed them (three in cane bannetons, one in the slow cooker ceramic insert lined in parchment paper) for about 90 minutes at coolish room temp. 

I baked the oven boules on a stone, 500 degrees for 9 minutes with steam followed by 45 minutes at 400.  I baked the proofed crock pot boule at "high" for two hours.  In both cases, the internal temp of the bread ended up ~200 degrees. Here's what the slow cooker version looked like out of the pot:

 

 

 

 

 

 

 

 

After removing the crock pot loaf, I crusted up the top for 3-4 minutes under a high broil.

Here's a compare and contrast shot, with the boule trio on top, and the crock pot loaf down front.

 

 

 

 

 

 

 

 

 

 

The boules came out with the usual nice crust.  The crock pot loaf came out VERY soft - when I first poked it after the two hours, it didn't feel quite done.  Checked the internal temp, though, and it was up to 200.

The crumbs?  Not a gross amount of difference ....

Both tasted about the same, with the oven version (not surprisingly) having a much nicer crust to chew on, and the slow cooker version being moister overall (again, not surprisingly, given its cooking in a steam environment).

Bottom line? 

Yes, you can bake bread in a slow cooker using artisan formulas, and it comes out like a nice, soft sandwich loaf - probably close to how I imagine it might come out in a bread-making machine. 

No, the crust won't be anywhere near as nice as doing it in a hotter oven.

That said, it might make an interesting "steam bread" tool, or could be a last resort for someone truly desperate for some home-made bread without access to an oven.

CeciC's picture
CeciC

this weekend I've been super productive, I've bake a sourdough chocolate cake, 50% ww English muffins and a Norwich.

with the help of TFLers I've finally pull together a not too sour sourdough. But I still can't taste the subtle sweetness as describe in others post. Probably I should get one and use it as a benchmark.

 

nicodvb's picture
nicodvb

I'm more and more convinced that flour was born to be used as butter  carrier!

The formula for this bread is very simple:

100% bread flour (13% proteins) (300 gr)

83% whole eggs (250 gr)

40% sugar (120 gr, something more wouldn't hurt)

28% firm starter (80 gr)

83% butter (250 gr)

3% milk powder (9 gr)

2% salt (6 gr)

flavors (I used 10 gr of Marsala liquor). Orange zest and vanilla are very good candidates. Flavors are essential.

As usual: mix everything together with the paddle at high speed until the dough comes together, mix in butter in 6 portions waiting until each block is embedded, develop gluten than replace the paddle with the hook and perfect gluten development (still at high speed) until the dough cleans the sides of the bowl. It took me almost 1 hour.

The dough should rest at room temperature for 3 hours with few folds every 60 minutes, then retarded at 10°C. After   4 days fold once more and insert the dough (seams down) in the mold until the sides reach the rim. Bake  at 170°C in static mode starting from cold oven until a skeeter inserted in the middle comes out clean and dry, then hang head down until the bread is completely cold, just like for panettone. Don't bake too long of teh crumb will be too dry.

The glaze requires 20 gr of hazelnuts and 20 gr of almonds ground with 80 gr of sugar and mixed with enough egg whites to get a smooth paste.

 

 Before baking

baked and cooled

 

crumb

 

Rather than oven spring I should speak of oven burst:). The dough weighted 980 gr, supposedly perfect  for a 1 kg mold, but evidently it was too much.

The crumb is ethereal, weightless, the taste is rich, very buttery (guess why?). It's dangerously good!

 

Foodzeit's picture
Foodzeit

(The following bread recipe can also be found on my blog, over here.)

A local ingredient, which we can find in most Chinese dishes, is the spring onions (and that not only in spring). The freshness of the spring onion always makes me think of the kind of fresh cheese with herbs that I love to spread on a slice of fresh bread and enjoy with some tomato as a topping, it’s a perfect light spring / summer kind of a spread. So in order to incorporate the spring onion into my bread I wanted to make a lighter kind of bread. So rye flour is out of the question this time. So I am creating a recipe for a sourdough based loaf of artisan bread, which has a higher percentage of wheat flour in it. So as homage to the spring onion I am presenting my light and fluffy home-made spring onion wheat bread.
Sourdough

  • Rye Flour 62 g
  • Water 62 g
  • Rye Flour starter 6.2 g

Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.

Yeast sponge

  • Whole wheat flour 75 g
  • Water 75 g
  • Yeast 3.0 g

Mix ingredients until smooth. Then let dough rest for about 12 - 14 hours, 22–25°C.

Swollen piece

  • Roasted pumpkin seeds 45 g
  • Linseeds 20 g
  • Water 65 g
  • Salt 13.3 g

Immerse everything in the lukewarm water, cover it up and let them swell for 12 to 14 hours at room temperature.

Main dough

  • Rye Sourdough flour 130 g
  • Sponge 153 g
  • Swollen piece 216 g
  • Rye Flour 186 g
  • Whole wheat flour 342 g
  • Water 250 g
  • Dried yeast 2.4 g
  • Spring onion 13.3 g
  • 1 Tbsp honey

Put all ingredients in the mixing bowl

dough with spring onions

and mix them well together and knead them for about 5 – 7 minutes until the gluten in the dough is set free, the dough is a bit soft and gluey. Let the dough rest for 30 – 45 minutes. During this, stretch and fold the dough once or twice.
We now form two breads out of the dough mass. If you are not sure how to form / shape bread, please follow my link on "bread baking basics + know how". This is another one of my free formed bread and so, it has to rest in a form in order to not run flat on you. So normally you would put in a bread fermentation basket it you have one. This is a basket that bakers will let their breads ferment in for a while to get in form while fermenting. As I don't have a special basket for this, I am just taking a normal high bowl (I am still using the same on that I used when I made this bread) with a round bottom that gives my bread more or less the form that I desire for the bread. I flour the bowl well before I add the dough, this way later it won't stick to it. Now I add the formed dough bottom side up into the bowl. Let the bread ferment another 45 - 60 minutes (actually there is a finger test to check if the bread is ready for the oven or not. I will post this method another time because it’s really helpful at this stage).
Once the breads have been fermented, I drop them upside down from their bread baskets on my permanent Teflon baking foil on which I already sprinkled a bed of flour. Also sprinkle a layer of flour on top of the bread before putting in the oven. The oven should be pre heated on 250°C. Now pour a cup of hot water in the oven (if you do not have this inbuilt steaming program in your oven at home), pop the bread in the oven and also place a cup of water on the floor of the oven to give some additional steam later on. Quickly close the door so the hot steam will be caught within the oven. Having all that steam in the oven is, like mentioned many times before, extremely important for a scrumptious crust and a great consistency of the bread.
Bake the breads for 10 - 15 minutes like this until it reached the right brown color that you are looking for in a bread crust, then open up the door, let the steam out, lower the heat on 200°C and continue to bake the bread for another 45 - 50 minutes. Now switch off the heat, keep the door open and let the bread cool down slowly. I always spray a bit of water on top of the fresh loaf when it's still hot. It gives a nice and shiny surface the fresh baked crust.
So, after baking this nice bread, it's time for me to head off to my holidays. Enjoy all and happy baking to you as well.

round loaf

golgi70's picture
golgi70

Hello All.  Gettin ready for a storm here in the Pacific Northwest.  Fortunately it was a beautiful morning and bread traded swiftly.  I'm still unsure how I feel about this loaf.  I couldn't really decide what to make this week so Thursday night I figured I'd build a rye starter to work a second build off of and until the last minute I was just gonna make a 40% rye sour.  Couldn't do it.  Had to see what I could add for fun.  Cardamom is where it all started, then the almonds came into play and then the candied citrus (maybe a bad idea????).  Someone mentioned using cinnamon in dough at 1% which I thought would be quite intense.  I used .3% for the cardamom which was quite nice.  I knew to bring this crunchy lean dough together a small amount of sugar would meld flavors.  I used maple syrup cause it was on hand. (honey would be a better choice I think).  Once again the jury is still out on this one.  On its own its certainly not bad but maybe a little odd.  With a smear of butter its very good and with almond butter and honey its a delight.  I'd like to get some cured meats to see how that goes.  I guess I'll start thinkin bout next week now so I don't do another kitchen sink loaf next week. 

Cardamom Toasted Almond Rye

Rye      (37.5%)
White   (58.3%)
Barley  ( 3.3%)
Wheat  ( .9%)

total flour 1200
total h20    924  (77%)

Build 1 (12 hours)

20 Starter
80 Rye
80 H20
-------------------
180

Build 2 (37.5% preferemnted flour)
180 Rye Starter
360 Rye
360 H20
---------------------
900   (4-6 hours)


Final Dough
700 Central mill hi protein
40 Barley Flour
10 Wheat
 4 Cardamom
472 H20
24 Maple Syrup
------------------------
25 Salt
------------------------
120 toasted sliced almonds
15 Candied Orange Peel
15 Candied Lemon Peel.
------------------------
1426

Total Dough: 2326 
3 @ 775 

1)  Mix Levain, H20 (hold back 10%), maple syrup, flours and cardmamom to shaggy dough.  Let rest 30 minutes

2)  Add h20 and salt and mix on speed 1 for 5-8 minutes (until dough is starting to show some signs of gluten development)

3)  turn to speed 2 and mix until dough starts to gather and pull from bowl slightly.  

4)  Add fruit and nuts and mix briefly on speed one just to incorporate. 

5)  Bulk Ferment 3 hours:  Two gentle folds at 1 hour and 2 hour mark.   *** if I were to do this loaf again I think I'd bulk      ferment the dough  and maybe give one fold after an hour.  This will improve the crumb and make shaping much          easier

6)  Divide, rest, shape, and retard.  

7)  Bake 500 with steam for 11 minutes and vented for 25 more rotating as necessary.  

I took less as the lady is out of town and I wouldn't want to waste any food.  Its the tail end of summer veggies into some winter veggies.  Up front are what they call ground cherries.  in the tomatillo family.  sweet and a familiar taste that I just can't place but its reminiscent of something.  Asian pears, walla wallas, butternut squash, some greens, fennel, Butternut squash soup here i come.  

 

Happy Baking

Josh

Juergen Krauss's picture
Juergen Krauss

The other evening I was watching the sweet dough episode of The Great British Bakeoff and when it got to the technical challenge (a product which the contestants don't know in advance and only basic directions are given) - Paul Hollywood's Apricot Couronne - my wife said: I WANT THAT.

This morning I downloaded the recipe

 http://thegreatbritishbakeoff.co.uk/paul-hollywoods-apricot-couronne-technical-challenge/

and made it.

A fairly easy enriched dough, an interesting filling and a stunning result.

Highly recommended.

Notably is the absence of sugar in the dough, all the sweetness comes from the filling, balancing texture and fruity taste very nicely.

Here some more pics:

 

Happy Baking,

Juergen

namadeus's picture
namadeus

Hi

I have made a number of Spelt Wholemeal loaves ranging from 100% Spelt Wholemeal flour to 50% Spelt Wholemeal and 50% Canadian Strong White flour.

On a bnumber of occassions the loaf has emerged from the oven with a "flat" or "flattened top crust. Can anybody enlighted me  as to what is happening ?

 

 

pmccool's picture
pmccool

I like good bread.  This is not good bread.  This is seriously good bread!  And I like it a lot.

This is Hamelman's Potato Bread with Roasted Onions.  It's a rustic bread featuring a preferment, roasted potatoes, and roasted onions.  While the photography isn't anything to write home about, the bread is.

Hamelman starts off with a pate fermentee that works overnight; a new chunk of old dough, if you will.  He also has you oven-roast some potatoes with absolutely no seasonings.  They show up in the bread as a slight variation in texture and flavor.  The onions are lightly coated with olive oil and then also oven-roasted to a deep brown, almost black, thoroughly caramelized state.  They don't need any seasoning!  I roasted the potatoes and onions after putting the pate fermentee together, so that they could be cooled and ready to go into the bread the next morning.

Since I was mixing by hand, instead of by machine, I mixed all of the final dough ingredients together and then kneaded in the pate fermentee until everything was uniformly distributed.  Then the chopped up potatoes were folded in and kneaded to distribute, followed at last by the onions.  Since I stopped short of working the onions to an absolute pulp, they left streaky traces throughout the dough.  

Fermentation, shaping and baking were by the book.

All of this happened last weekend and it was this Thursday before I stirred myself to grab a camera.  Here's what's left of the loaf:

And here's how the crumb looked:

The flavor is absolutely delightful.  There is the gentle aroma and flavor of the onions, more sweet than pungent.  The potatoes are very much in the background, unless you happen to bite into a chunk.  Then you get the roasted notes of both starch and skin.  The bread itself is surprisingly rich in flavor for being a lean dough; the deeply browned crust is very enjoyable.  It's been a fabulous base for sandwiches all week long.  No doubt it would make an excellent savory French toast.

Although the hydration is a nominal 61%, the crumb feels moister in the mouth.  No doubt the moisture from the potatoes and onions contributes to that.  It is a firm bread but not tough.  Given the hydration level and the amount of kneading, the crumb is fairly close-textured, rather than open.

This is a definite two thumbs up bread.  

Paul

dabrownman's picture
dabrownman

I started out to see what the keeping qualities and crumb structure of a YW /SD combo levain and a straight YW levain would be compared to a SD levain bread.  I figured that if YW alone couldn’t supply a decent keeping quality and was better in combination with SD for this while still mellowing the sour and providing YW’s unique crumb structure - there was no sense making a straight YW bread if you could get the benefits of it and still get the SD keeping quality with a combo levain.

  

Sounds great except my apprentice wanted to do an even more important retarded proofing test too, a test she sort of snuck in there while I was asleep.  At first I was a little miffed but heck, life is too short and after contemplating it, I thought the YW overYW / SD melon recovery test was a great idea. Why not kill 3 breads with two melons!

 

We took one of favorite 100% whole grain, home milled multigrain SD breads with whole berry 24 hour soak and 4 seeds, and made it 3 ways: SD, SD /YW Combo and YW levains.  To mix things up a little bit, 1 hour after the 3rd feeding, we retarded all 3 for 72 hours to bring out the sour in the SD portions.

  

As per our usual when home milling we took the 25% sifted out portion of bran germ and what nots and feed that to the levains.  They don’t seem to care and nit is a great way to get the hard bits of the wholegrain wet for as long as possible.  The grains used were 20% each whole berry: barley, Kamut, spelt, rye and wheat.  The AP in the formula was brought up to whole grains with the inclusion of the appropriate amount of Toadies.

 

We let the levains finish doubling after removing them from the fridge which took 3 hours.  We started the autolyse for everything else less the soaked whole berry, pumpkin and sunflower seeds 1 hour before the levains came out of the fridge to warm up.  We used exactly 2 bottles (11 oz each at 5.4% alcohol – no tasting) of Full Sail’s Session Black Lager for the autolyse liquid resulting in a 4 hour autolyse  for the 75% extraction flours, malts, VWG, sesame and flax seeds.

 

We divided the autolyse in half.  One half we mated with the SD levain to make a straight SD bread.  The other half we divided in half again and made one into a straight YW bread and the other half go the SD/YW combo levain.  All of these whole grain breads came in at over 90% hydration but less than 92%

 

Each got our new 3 sessions of slap and folds that Lucy shamelessly stole from Josh – this time 10 minutes, 5minutes and 3 minutes and 3 sets of S&Fs where the left out soaker and seeds were incorporated on the 1st one and fully distributed by the end of the 2nd set.

 

We were starting to like this method but doing 3 breads at a time was 46 minutes of slap and folds – whey.  But, at least I know that with the holidays looming, I’m ready for Michael Wilson’s required 30 minute minimum of panettone slap and folds. 

 

After a very short 30 minute rest the 3 separate dough balls were shaped.  The two smaller ones were going into cocktail loaf pans, due the high hydration and sized to have a 1 pound finished weight.  The larger lump was shaped into an oval and placed into a rice floured basket.  Once shaping was complete all 3 went into a used trash can liner and into the fridge for a 20 hour retard.

 

When I checked them at the 12 hour mark; midnight and all was well.  All three had already doubled and the cocktail loaves had risen above the rim in the middle.  I was worried that they would over proof in another 8 hours but figured they were good and cold after 12 hours and that the yeast would shut down while the dough got a little more sour.

 

About here is when I think things started going strange.  Lucy got out of bed and went out the doggie door next to the kitchen to do her business.  Right after she came back in I heard a thump coming from the family room or kitchen.

 

Lucy says everyone should start their day enjoying a good breakfast featuring Hanseata's Challenge Bread and have a fine lunch in the middle of the day of seafood pho, feta salad and Tzitzel pastrami sandwich.

When I investigated I couldn’t find anything wrong other than Lucy had a satisfied look on her mug.  Normally she would bark if a thump happened in the darkened house but not a peep came out of her this time.  So I figured it wasn’t an evil intruder and it was probably just the ghost of my previous baking apprentice; Gretchen, who sometimes comes out to play with Lucy late at night.

 This weeks smoked meat is maple and brown sugar cured, apple wood smoked bacon.  If you don't make your own bacon, you are missing out on what real bacon should taste like when made properly without nitrates and used to make a BLT.

At the 20 hour mark I went to get the trash can liner and bread out of the fridge and I noticed that the cantaloupe and Honey Dew melons I had purchased at the Sprouts were sitting right one top each of the two tinned loaves.  Both had been smashed down from their midnight high marks!

A mixed apple and stone fruit crisp is a fine desert for any dinner and no dinner is complete without a salad.

 

I though it was an accident since I had piled them up above and behind the bread in the fridge and perhaps they were unsteady and just rolled onto the bread, but nnnoooo!  Lucy had decided to do a Mashed by Melon Test on the YW and YW / SD tinned loaves to see if one could recover better than the other in the heat of the mini oven when baked.

 

YW left SD right and the combo in the middle.

We decided to bake the two tinned melon mashed loaves first so they couldn’t recover at room temperature.  They were placed in the tins seam side up hoping they would crack naturally on the seam anyway - if they cracked at all.  We chucked them onto the 500 F mini oven with 1 of Sylvia’s steaming cups and 1/3 C of water thrown into the bottom of the oven’s the door was shut to supply an instant burst of steam. 

 

Sourdough

After 2minutes the temperature was turned down to475 F and then down to 450 F 2 minutes after that.  After a total of 15 minutes, the steaming cup was removed and the oven turned down to 425 F, convection this time.

YW / SD combo 

5 minutes later, we removed the bread from the tins and turned them upside down in the mini oven to make sure the bottom got as well done as the top. After 5 minutes upside down the bread was rotated 180 degrees and flipped back over.

 

Yeast Water

In 5 more minutes the bread was 203 F and the mini oven was turned off.  When the bread hit 205 F on the inside it was removed to the cooling rack.  32 minutes total time in oven was all it took.

 

They both recovered somewhat from the Melon Mashing but the straight YW one recovered fully and not a hint of the MM was observable.  Plus one - for the YW over the YW / SD for the full Melon Mash recovery.

 

Combo YW / SD

We redid the entire process again with the oval in the basket.  This time the bread stuck in the basket and was deformed in one place so we immediately had a Basket Deformation test going for this loaf.   Lucy wanted to drop a melon on it too but we caught her just in time.

 

Soudough

The SD oval was out of the fridge for 45 minutes to warm up but was still cool when it was un-molded and slashed. Before going into the mini with 2 of Sylvia’s steaming cups this time.  We used the same schedule as before including the flipping over and rotating; 15 minutes of steam and 17 minutes with out steam - with a falling temperature and convection with the no steam portion.

 

YW / SD

The oval spread mostly, but did spring and bloom a little.  All the bread browned well on top but the big blisters were hiding somewhere else this time for some reason - Tiny ones were there agin though.   The crust was crisp as usual though.  Can’t wait to see the crumb of these 3 different but similar breads and how much different the taste is and how the keeping qualities compare.  As you can see the crumb is fairly open for these 100% whole grain breads.  All are soft, moist and tender. with the YW more so.  The YW has no sour and the SD / YW has a light tang and the SD is tangy as one could want.

Lucy voted this the best bread for a sandwich ever - especially when it is paired as a brie, homemade pate & bacon lettuce and tomato sandwich.

We love SD so it is no surprise we like SG bread the best - by far -  with the SD /YW second but those who don't like sour would likely prefer the YW.  They are excellent breads and would likely be nearly as good without the Session Black Lager and,  without the beer, the bread would have a lower GI and perfect for those with diabetes.   The crust stayed a little crisp but cooled much softer but it was very tasty on all 3 versions.  Now to see if the YW versions can withstand a week of counter and still be edible.

The last monsoon dust storm was yesterday for the year it seems and today feels like the first day of fall with a high of 90 F 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.44%

Whole Rye

3

6

11

20

4.88%

Whole Kamut

3

6

11

20

4.88%

Whole Barley

3

6

11

20

4.88%

Whole Wheat

3

6

11

20

4.88%

Whole Spelt

3

6

11

20

4.88%

Yeast Water

15

30

55

100

24.39%

Total

40

60

110

210

26.83%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

105

25.61%

 

 

 

Water

105

25.61%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

22.29%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

50

12.20%

 

 

 

Whole Kamut

50

12.20%

 

 

 

Whole Barley

25

6.10%

 

 

 

Dark Rye

50

12.20%

 

 

 

Whole Wheat

50

12.20%

 

 

 

AP

80

19.51%

 

 

 

Dough Flour

305

74.39%

 

 

 

 

 

 

 

 

 

Salt

7

1.71%

 

 

 

Black Lager 283, Water 29

312

76.10%

 

 

 

Dough Hydration

102.30%

 

 

 

 

 

 

 

 

 

 

Total Flour

410

100.00%

 

 

 

Black Lager 283, Water 29

417

101.71%

 

 

 

T. Dough Hydration

101.71%

 

 

 

 

% Whole Grain Flour

48.63%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

91.05%

 

 

 

 

Total Weight

942

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

4

0.98%

 

 

 

White Malt

4

0.98%

 

 

 

Toadies

20

4.88%

 

 

 

Ground Flax, Sesame Seed

20

4.88%

 

 

 

Pumpkin, Sunflower Seed

40

9.76%

 

 

 

VW Gluten

20

4.88%

 

 

 

Total

108

26.34%

 

 

 

 

 

 

 

 

 

Multigrain Black LagerSD and YW with Soaker & Seeds

 

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.44%

Whole Rye

3

6

11

20

4.88%

Whole Kamut

3

6

11

20

4.88%

Whole Barley

3

6

11

20

4.88%

Whole Wheat

3

6

11

20

4.88%

Whole Spelt

3

6

11

20

4.88%

Yeast Water

15

30

55

100

24.39%

Total

40

60

110

210

26.83%

 

 

 

 

 

 

This is the total weight for bothe levains.  Each levain was 105g total one

had 10 g of SD stater and the other didn't.  All the liquid for both was YW.

 The Melon Mashing Mama

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