The Fresh Loaf

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JBT's picture
JBT

Recently I encounter someone attempting to make a beet infused bread. It was greatly disappointing for the baker to discover that the beautiful color of beets did not survive the baking process. 

Well, this got me thinking about what vegetable could be incorporated into bread to make a purple loaf. One answer is the mighty purple sweet potato. I have successfully used a potato water sourdough recipe from Northwest Sourdough before, so when I saw that she also had a Purple Sweet Potato sourdough I was decided. After a special trip to the upscale grocer to find a purple sweet potato and feeding up my fridge-napping starter I was ready to go. 

Purple Sweet Potato Sourdough from Northwest Sourdough

Levain: 150 grams starter + 75 grams AP Flour + 75 grams water

Dough: 600 grams AP flour + 360 grams water + 420 grams pureed sweet potato + 18 grams salt

I created a levain mid-afternoon and when it was vigorously bubbling away (about 5 hours in my warm kitchen) I added the flour and water for autolyse. An hour later the pureed sweet potato and salt were added, squishing and folding everything together until the dough started to stiffen. Then bulk ferment about three and half hours with stretch and fold every 45 minutes. It was well into the evening when I pre-shaped, shaped, and put in the refrigerator for a 9 hour overnight retard.

Early this morning I heated the oven to 500F along with the pizza stone and my stainless steel mixing bowl cloche. Baked the loafs one at a time, turning the oven down to 450F, covered for 15 minutes, then 18-20 minutes uncovered. The loafs hung out in the oven with the door propped open while it cooled, in attempt to dry out the crumb a bit more.

 

 

The color held in the baked bread very well. The crumb is soft and moist, and the crust has a bit of chew. There is a distinct and unique flavor. Overall a fun bake. My dough handling could be improved as I think I deflated one of the loaves taking it out of the proofing bowl, and probably they needed to go in the fridge a bit sooner.  Also, I think the dough could have really benefited from some additional gluten either with a stronger flour or with the addition of VWG. My tendency to try everything with AP flour is probably not ideal for a bread with so much added vegetable.

algebread's picture
algebread

 

A version of Trevor Wilson's Champlain bread.

Thank you to the community bake thread for this bread for a lot of good advice.

Process

Ambient temperature was 80--82F throughout.

Two days before:take starter from fridge, leave out on counter, feed at 1:3:3 around midnight

One day before: feed 1:3:3 around noon, then 1:3:3 at midnight with 5g start, half whole wheat, half AP

945 Mix dough: 315g water at 90F, 200g KA AP (11.7% gluten), 189g KA bread flour (12.7% gluten), 38g spelt, 19g rye, 315g water. Rubaud to develop. Took 100g of dough and mixed with 50g leaven.

1115 Add leaven to dough

1145 Add 9g salt and 10g water

1215 Fold

1300 Fold

1330 Fold

1400 Fold

1515 Preshape. Care was taken to avoid deflation, and the ball was a little bit looser than usual.

1550 Shape. The round had mostly flattened, but there was noticably tension left in it. Used careful letter folds, then tightened on the counter, then let stand for 5 minutes to seal the seam. It seemed a little bit soft when in the proofing basket, so some light stitching was done to fix it.

1845 Bake. Dutch oven preheated to 475F and lower temperature to 450F. Bake for 20 minutes, then uncover, then bake for 20 more minutes.

 

Results

I normally bake at 500F, but in an effort to avoid scorched crust, a lower temperature was used. The bottom crust is golden but not burnt. The crumb of this loaf is light and had a noticable chew due to the bread flour. The flavor was mild, with only a hint of sourness.

 

interior

  

Future work

While the crumb was fairly light in this loaf, it would be nice to make it lacier. To this end, it might be worth lengthening the bulk a little and perhaps pushing the folds back, since in this schedule, only the final hour of bulk is fold-free.  More generally, my preshaping and shaping skills need work. I think that being more careful than usual on both of those steps was very helpful for this loaf.

I am also unsure of about the impact of the "pseudo-preferment" that was allowed to ferment for just 1.5 hours during the autolyse. The goal was to kick-start the bulk fermentation a bit without having to add more leaven. At the very least, the impact does not seem to have been negative, although further testing is needed to see if it is actually beneficial.

 

isand66's picture
isand66

I promised a couple of my friends that I would bring them some bread when we met up for lunch this week.  I had a few purple sweet potatoes in the pantry and wanted to use them in this bake.  The last time I used them the color did not come through very well, so I upped the amount of potato to 35% and the color really came out perfect.  The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

I also used some freshly milled whole wheat flour with the bran sifted out using a #40 sieve as well as some spelt, also sifted.  My procedure is to then re-mill the flour at the finest setting which I have been finding really works well.

Since I was gifting these I didn't get a crumb shot of the loaves, but I made one small roll to try for myself and you can see the wonderful purple tinted open crumb further below.

Here are the Zip files for the above BreadStorm files.

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.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   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 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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.

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.

Below is the nice moist and colorful crumb.

Some photos from the gardens for your viewing pleasure :).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hotbake's picture
Hotbake

Levain:20g ww starter +20g whole einkorn flour +20g water

Dough:

Whole Einkorn flout 220g
bf 220g
water 330g(plus extra 25g for salt)- Autolyse 3 hours in room temp

mix> rest 30mins
add salt and remaining water as needed(I use most but not all, follow by 5mins of slap and fold> rest 30 min
4 sets of s/f 30 mins apart 
Left untouched for 1hr- 1hr 15 mins

Shape and retard for 12-18hrs

Bake@500f covered 20mins

450f uncovered 25 mins internal temp 205f

Help...can someone teach me how to do a double slash properly?

There's a reason why I stick to single slash for batards and either square/circle/ cross for boules. Because I'm incapable of doing everything else right😅

It just ended up growing free style everytime and the designs are gone.

Anyway this is the first time I tried using a wheat germ and parmesan crust on a loaf.

Half wheat germ and half parmesan, by volume not by weight. I just eyeballed it so no measurements.

I chose the wrong technique(attempted to pick up a sticky einkorn loaf and roll it on the crumbs...for the experiment and ended up having to reshape and recoat it with the crumbs after the initial fail. The second time around I reshaped> brush the top and sides with some egg white>sprinkle crumbs on top and sides and flip it with a bench scraper 

http://www.thefreshloaf.com/node/60854/anyone-had-experience-coating-loaf-wheat-germ#comment-438463

P.S. Thanks Mini oven for suggesting a much better method by using a towel, I'll definitely try that next time instead!

The result was a win tho, the crust was incredibly crisp, nutty with a hint of caramelized cheese! Like a super thin cheese cracker! Definitely a great addition to one of my favorite loaves!

It's lost a tiny bit of volume compared to my usually bake with the same recipe, but I think it has more to do with the reshaping rather than my awful scoring.

I think my slashes were too shallow, not straight and not long enough. But I'd appreciate any advices as I've never got a good result making a double slash

My single slashes aren't always that good either 

This is as clean as I could ever managed and it only happens maybe every 5 bakes...if you look at it closely you'd notice it's still not clean.I always hesitate before slashing and having to adjust it, that's definitely one of my problems.

Danni3ll3's picture
Danni3ll3

CM made this a couple of weeks ago and it looked absolutely scrumptious! And since I have quite a bit of Khorasan (Kamut) berries on hand, this was perfect. 

I slightly tweaked his ingredients by adding a bit more porridge (didn’t want to waste what I had made) and a touch of yogurt. I suspect that CM salts his porridge as he uses a lot less salt in his recipe. I like sticking around 2 %. The mixing method is mostly mine since I use a stand mixer. 

 

Recipe

 

Makes 3 loaves

 

Porridges: 

50 g large flake oats plus 100 g water (I got 148 g of porridge)

50 g very coarse ground Khorasan (I put the dot of my Komo mill to the middle back of the machine) plus 100 g water (I got 138 g of porridge)

 

Dough: 

300 g fresh milled high extraction Khorasan (Kamut) flour (315 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

 

The afternoon before:

  1. Mill the Khorasan berries for the main dough and sift to obtain the needed amount of high extraction flour. Place the required amount in a tub. Save the bran for dusting the bannetons. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. I had very little left over. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g whole grain flour (Rye/Spelt/Khorasan/wheat). Let rise in a warm place. 

The night before:

  1. Add the water to the rolled oats and cook on low until very creamy and all the water has been absorbed. Cover and put into the fridge for the night. This can be done in the morning if you wish.
  2. Do the same with the coarse ground Khorasan and the water. This took a lot longer than the oats before all the grains were tender. I believe it took about 45 minutes. Cover and refrigerate as well. 
  3. Before going to bed, feed the levain 36 g of water and 36 g whole grain flour. Let that rest in a warm spot overnight.

Dough Making day:

  1. Early in the morning, feed the levain 72 g of filtered water and 72 g of AP flour and let rise 4-5 hours in a warm spot. Mine doubled in 4 hours. 
  2. One hour after feeding the levain, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 2.5-3 hours at room temperature (73F).
  3. Remove the porridges from the fridge and let them warm up to room temperature.
  4. Once the levain is ready, add the salt, the yogurt, the first 25 g of water and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 7 and a half minutes. Add both porridges as well as the last 25 g of water, and mix for another 2 and a half minutes until well distributed.
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise for another hour and a half for a total bulk of 4 hours. My dough was moving really fast for some reason and was ready after 45 minutes. 😳The dough had risen by about 30 % and had irregular bubbles visible through the sides of the container and  bubbles on top as well. It felt especially silky and aerated. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  8. Do a final shape by 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 or big bubbles. 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 as tight boule as you can.
  9. Sprinkle some Khorasan bran and large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. My total proof time was 14 hours for the first batch and 15 for the second.

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. The dough rose quite a bit and felt very soft. I was afraid that it might have overproofed. 
  3. 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 but quickly place the dough seam side up inside. 
  4. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
  5. Happy to see that there was decent oven spring! I’ll cut back on the proof a bit next time though. Crumb shot when we cut into one! 

Benito's picture
Benito

I baked the Seeded Sourdough recipe from The Perfect Loaf.  I didn’t get the oven spring that I should have because I tore the skin on the dough when I was pre-shaping.  I was having too much fun and did too much during pre-shaping, there was no need whatsoever to try to get it as perfectly round as I was doing.  Silly mistake.  Unfortunately that meant that when I unloaded the dough from the banneton, I kind of flattened more than it should have and of course, it didn’t get the rise it should have as well.  Fortunately, I read the fermentation well enough and the crumb and crust are both to my liking.

 

Ingredients for 750 g loaf (not including seeds)

296 g bread flour

62 g semolina

29 g whole wheat flour

301 g water (reserve 44 g for mixing later)

8 g salt 1.41 tsp salt

55 g levain

16 g flax seeds

16 g toasted dark sesame seeds

5 g fennel seeds

22 g raw sunflower seeds (not roasted or salted)

Zest of one lemon

 

Levain build for 750 g loaf

20 g starter

20 g whole wheat flour

20 g bread flour

40 g water

 

Method

1. Levain – 9:00 a.m.

Build the liquid levain (everything listed in the Levain Build section above) in the morning and store somewhere around 75-78ºF ambient.

2. Autolyse – 3:00 p.m.

Mix flour and water (reserve 100g water for the mix, later) in a bowl until all dry bits are hydrated. Cover bowl and store somewhere warm (around 75-78ºF) for 2 hours.

3. Prepare Seeds – 3:10 p.m.

After you’ve mixed your autolyse, prepare the seed mixture. Turn on your oven to 350ºF and let it preheat while you measure out all the called for seeds.

Once your oven is preheated spread the dark sesame (only these) on a quarter baking sheet and toast in the oven at 350ºF for 10 minutes. Keep an eye at the end of this to prevent any burning. Remove and set somewhere to cool.

Set a kettle of water to boil on the stove. Once it’s just about boiling pour 150g of hot water (not boiling) over the flax seeds in a bowl and let sit to cool. Once this water is cool to the touch, mix in the cooled sesame and fennel. Let this mixture soak until called for in the bulk fermentation step.

Note that I didn’t incorporate the raw sunflower seeds into the water soaker, you could do this if desired.

4. Mix – 5:00 p.m.

By the time we will use the seed mixture they will have absorbed the entire 150g of water they were soaking in. Knowing this, you should expect the dough to be a little slacker later in bulk when the seeds are incorporated as they start to release a little water into the dough. To combat this we will build additional strength in this dough at the start.

Add the 55 g levain to the top of your dough and using some of the reserved 44 g water wet your hands and mix the levain in thoroughly.

I chose to do slap and fold for about 5 minutes, just until the dough starts to show signs of a smooth surface and it’s catching some air. If you aren’t comfortable with slap/fold method or don’t like it, you can do stretch and folds in the bowl until your dough tightens up and slightly hard to stretch out and fold over. Medium development.

When finished mixing, sprinkle the salt on top of the dough and use the remaining water to help dissolve. Pinch through a few times and fold the dough over itself to help incorporate.

Transfer dough to a tub or thick-walled bowl for bulk fermentation.

5. Bulk Fermentation – 5:10 p.m. to 8:50 p.m.

At 76-78ºF ambient temperature bulk fermentation should go for a little less than 4 hours. Keep an eye on the dough, for me, fermentation was moving rather rapidly and the dough became extremely puffed up (see preshape photo below).

Perform a total of 4 sets of stretch and folds during the bulk, spaced out by 30 minutes. If the dough feels extremely slack to you at the end of the 4th set, do another set for a total of 5. After the fourth or fifth set of stretch and folds let the dough rest for the remainder of bulk. Keep an eye on the dough nearing the three to three and a half hour mark during bulk fermentation, it will rise quite a bit and could rise up all the way to your plastic or towel covering your bowl. It helps to use a larger sized bowl for this dough!

After the second set of stretch and folds (1 hour into bulk) add in the seed soaker and zest of two lemons (optional).  (I think I’ll add the seeds and lemon zest during the second set of folds layering them in portions during each stretch and fold). I’ll typically do my folds, spread the seeds evenly on the top of the dough and then with wet hands massage it gently into the dough. Fold it in thoroughly

6. Divide & Preshape – 8:50 p.m.

Dump out the dough from your bulk container onto an un-floured work surface. Pre-shape the dough into two round boules and let rest 20 minutes uncovered.

I want to warn you that the dough can be very sticky here at this point. Use plenty of flour on your hands and rely mostly on your bench knife to bring the dough into two taut boules.

7. Shape – 9:10 p.m.

To coat the outside of your loaves with seeds (optional) as I’ve done, lay out a towel next to the shaping area that’s covered with a seed mixture. Take equal parts raw black sesame (don’t use the toasted ones, these will bake in the oven on the outside), flax and fennel, and mix together in a bowl. Spread this mixture out in the center of the towel evenly into a thin but cohesive layer. I didn’t include sunflower seeds in this mixture as I prefer the look of this bread with only small seeds on the exterior — personal preference. After the dough is shaped we will quickly roll the top of each batard or boule in this mixture.

I prefer to shape these as a batard, as follows:

  1. Flip pre-shaped round
  2. Fold bottom up to about halfway
  3. Fold the left side over to about 3/4 to the right
  4. Fold right side over to cover left
  5. Stretch top up & away from the center and fold down to about half (you’ll now have a “letter”)
  6. Grab a little of the dough at the sides near the top and stretch it over the center so the dough crosses. Imagine lacing up a shoe where you first grab your laces and cross them over
  7. Repeat 3 times from top to bottom (the result will look like a laced up shoe)
  8. Take the bottom and gently roll the dough up to the top and try to seal it slightly when done rolling

For more instruction on how to shape this dough as an oblong loaf, see my post on how to shape a batard (with video!).

Once you’ve shaped your dough lightly spritz the top with a water mister, this helps the seeds stick to the exterior. Then, using your bench knife scoop up your dough and invert it so the seam side is facing up onto the towel with the seed mixture. Roll it around gently to coat and then transfer seam-side-up to your final proofing basket.

Coating the outside is a little hectic at first, but you get the hang of it after a few tries.

8. Rest & Proof – 9:15 p.m.

Cover your baskets with plastic and then retard in the refrigerator at 38ºF for strictly 10 hours. Even at such cool temperatures this dough can quickly overproof so keep an eye on it in the fridge in the morning. By the morning my dough was very gassy and had risen quite a bit in the fridge.

9. Bake – Next Morning: Preheat oven at 6:15 a.m., Bake at 7:15 a.m.

Preheat oven for one hour at 500ºF.

Scoring this bread can be difficult because the seeds form a hard crust on the outside. Get the blade into the dough and move quickly down to make a score. If the blade slips out of the cut just continue where it left off and keep it going.

To make a double-score as you see below, make two straight, vertical slashes on the top of the dough. The top one starts near the top-left of the dough and goes down halfway, the second one starts a little higher than where the first one left off and goes down straight almost to the bottom of the loaf. To visualize this hold your two index fingers out in front of you so the tops of your fingers are at the same height. Then shift your right hand down until your right fingernail lines up with your left finger’s middle joint — your two scores are the entire length of your index fingers.

 

Bake the loaves at 500ºF for 20 minutes, then remove the steaming pans from inside the oven. Turn the oven down to 450ºF and bake for an additional 30-35 minutes until done to your liking. Remove from the oven and cool on a wire rack for at least 1-2 hours.

Hotbake's picture
Hotbake

I'm on a mission to try out every beanny combo in sourdough baking!

Using canned cannellini beans this time, and slightly more bean to dough ratio.

I was amazed how differently the dough felt with white beans vs black beans, I'm not sure if it's the canned process or the types of beans really...

-fermention speed was rather normal compared to black beans last time, which picked up the speed real fast. 

-  I was able to perform the traditional folds as opposite to having to slap and fold 3 times! The starch in black beans seemed to be a lot "heavier" it slacked right down quick and gets extremely sticky.The starch in white bean was quite a bit lighter and holds it's shape between s/f, a lot easier to work with!

Both loaves got wonderfully tender crumb thanks to the beans, but they're different.....

The crumb in the black bean sourdough was a starchy kind of soft. With the white bean sourdough, it's more of a custardy kind of soft, if you look at the close up crumb shot, it looks a lot like an oat porridge bread, and the texture is very similar to one as well!

Recipe:

60g levain(20g ww starter fed with 20g rye 20g water)
120g whole kamut 
220 g bread flour
260g water plus extra 30g for salt(I used 20g)
8g salt 
220g white bean- (canned ,rinsed and drain, mashed)
1/2 tsp Italian seasoning(not packed!) 
1/2 tsp dried sage (not packed!) 
10 cracks of black pepper
4 stalks of green onions (toasted with bacon fat)
2 slices if thick cut bacon(chopped, crisped, drained out excess fat)
30g red Leicester chesse cubes

4 hour ish warm bulk:

1 set of slap and fold 30 mins after mixing,salt was added 

3 set of folding 45 mins apart, fold in add-ins during the first set

left untouched for 1hr15-30 mins

Shape and retard for 15 hrs

Bake@500f 25mins covered

450f 25mins uncovered 

 

What kind of beans should I try next time?

Japanese adzuki bean for a sweet loaf is already on my list! But that's gotta wait till my next trip to an Asian grocery store 

 

Hotbake's picture
Hotbake

Method is very similar to my chai sourdough, dust with cocoa instead of tea leaves. Crumb is more open than that despite increased whole grain because I ran out of milk and used less(less enriched, more open), and less of the swirling effect I usually get because of that too(less milk, darker color crumb> cocoa swirl less pronounced)

 

Elsie_iu's picture
Elsie_iu

This week’s durum was a bit over-sprouted due to the hot weather. The grains thus smelled very sweet after dried, almost like caramel. I made two loaves (one whole grain, one white) with these candies and gave the white one away.

 

 

Durum & Kamut Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

265

100

35

100

302.5

100

Sprouted Durum Flour

75

25

 

 

 

 

75

24.79

Whole Durum Flour

75

25

 

 

 

 

75

24.79

Whole Kamut Flour

75

25

 

 

 

 

75

24.79

Sprouted White Wheat Flour

60

20

 

 

 

 

60

19.83

Whole Golden Quinoa Flour

15

5

 

 

 

 

15

4.96

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

37.5

100

288.7

95.44

Water

 

 

176

66.42

35

100

213.5

70.58

Whey

 

 

80

30.19

 

 

80

26.45

 

 

 

 

 

 

 

 

 

Salt

4.5

1.5

4

1.51

 

 

4

1.32

Vital Wheat Gluten

9

3

9

3.40

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

14.29

 

 

Levain

 

 

75

28.30

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

609

229.81

75

214.29

609

201.32

 

Sift out the bran from dough flour, reserve 25 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 5.5 hours (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 2.5 hours (27.8°C). Construct a set of Rubaud mixing for 5 and 3 minutes at the 30 and 50 minute mark respectively. Shape the dough then put in into a banneton directly. Retard for 10 hours.

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

 

 

The fermentation went quicker than usual as the levain was quite ripe when used. The dough already reached its maximum volume after the retard so there was no oven spring.

 

 

From past experience, yellow grains such as kamut and durum are naturally sweet. The sweetness would be vastly intensified when sprouted, sometimes even more than desired. However, this bread isn’t dominantly sweet, rather it has quite some acidity as well. The use of mature levain probably accounts for this.   

 

______

 

Sweet and salty sautéed pork & veggies with rice

 

Curried pork & cabbage pot stickers

 

Miso lamb shank ragu with homemade alkaline ramen

 

Korean fried rice with crispy pulled pork knuckle

 

Jerk chicken & roasted sweet potatoes, nectarine salsa, stuffed eggplant, masa crusted hoki fillet, sautéed green beans & red peppers, rice with black beans

 

White bread of the week: 10% toasted corn porridge 15% sprouted kamut 8% kamut 5% each sprouted rye & sprouted white whole wheat

 

Stiff dough (70% excluding porridge) yet crumb isn't too close

 

 

cuzzy's picture
cuzzy

Hi everyone, I was wondering if anyone know of a site where I can download a manual for a Breville bakers oven breadmaker BB200?. Thankyou in advance

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