The Fresh Loaf

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idaveindy's picture
idaveindy

For handy reference. Courtesy of Duckduckgo.

Celsius Fahrenheit

  • 180   356
  • 185   365
  • 190   374
  • 195   383
  • 200   392
  • 205   401
  • 210   410
  • 215   419
  • 220   428
  • 225   437
  • 230   446
  • 235   455
  • 240   464
  • 245   473
  • 250   482
  • 255   491
  • 260   500

C x 1.8 + 32 = F

 

ifs201's picture
ifs201

I've really been enjoying reducing my levain to 10% and doing a longer bulk ferment this winter. I wanted to make some loaves to give away and to serve at a party, so I tried mixing dough for 6 loaves at once. Boy, that was a mistake! My scale couldn't handle the weight so all of my measurement were thrown off, but somehow the breads may be my best ever (at least visually).

The dough was 10% levain, 2% salt, 45% KABF, 50% T85, and 5% rye. I would guess the hydration ended up being around 80% but my calculations were thrown off. I find my Farmer Ground Flour T85 to be very thirsty. At the lamination stage I divided the dough into two cheddar/jalapeno, two leek/mustard seed/shallot, one rosemary olive, and one raisin/walnut. 

The autolyse was about 2.5 hours. I kneaded the dough on the counter to add the levain and then kneaded salt and extra water (about equal amounts salt and water) 15 minutes later. I did one set of S&F before the lamination. I think I did 2 sets of coil folds, but it is possible that I did 3. The bulk ferment at 69 degrees went for about 8.5 hours, shaped, on the counter for 30 minutes, and then 13 hours in the fridge. 

I can't figure out why these loaves came out so well! I just hope I can repeat it. I think having a slightly higher hydration versus my last bake with the same flours helped. I also think I got the length of the bulk ferment about right.

 

Rhody_Rye's picture
Rhody_Rye

This is my first time attempting the couronne Bordelaise. I followed the instructions given by Susan at Wild Yeast Blog, using her Norwich Sourdough recipe as well, though I scaled the recipe down by 25% to produce two (roughly) 750 gram loaves. I did a test run two days ago, which turned out pretty well, though I had some problems with execution. I rolled the center disk out too much, and that piece didn't separate to produce the "crown" effect. The first of the two I baked this morning similarly failed to crown thoroughly. Third time is the charm. These are going with me to a New Year's Day party this afternoon.

I don't have a couronne proofing basket, so I rigged two up using cake pans and small ramekins covered by cloth napkins.

Proofing in the proofing "basket"

Couronne #1, ready to go into the oven.

Couronne #1 baking.

Couronne #1 - this one didn't "crown" much.

Couronne #2 - success!

 

PalwithnoovenP's picture
PalwithnoovenP

Same as last year's, the only differences are I used the best butter I found and I already got hold of the traditional Edam Cheese (Queso de Bola) used for a Filipino Ensaymada. Of course, I served it with traditional Filipino hot chocolate.

My colleague makes the best cooked ham so I made a version with ham, similar to our province's style of making ensaymada—the only thing missing is salted egg. Queso de bola is also saltier and more pungent/flavorful than most cheeses so a sprinkling is all that is needed for both versions.

It is already just a few more minutes before 2020 here! I wish all of us a happier, healthier, and more blessed 2020!


Happy New Year!

idaveindy's picture
idaveindy

12/29/2019.  Goal:  1200 g boule, all WW except for what's in starter.  Overnight bulk ferment in cold (71 F falling to 67 F) kitchen.

9:00 pm. Mix: 500 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 11.7 g salt, 56 g levain of 125% hydration ( 25 g flour, 31 g water), 472 g bottled spring water.

11.7 / 625 = 1.87% salt.

25 / 625 = 4.0% prefermented flour.

9:19 pm. Mix in 26 g additional water, 2 heaping tsp of ground  chia seed, 1 tsp caraway seed. (I'm guessing  add-ins are 3 gr.)

529 / 625 = 84.6% hydration.  Total weight:  1168.7 g.

Leave in bowl. cover with plastic wrap.  Two series of stretch and folds. 

12/30/2019.

6:30 am. Fold/shape put in floured lined banneton.  Slowly pre-heat oven.

Put in deep part of 3.2 qt Lodge cast iron combo cooker.  Bottom of pot lightly oiled with refined coconut oil, sprinkled with corn meal.  Dust top (seam side) of boule with corn meal and cover with round piece of parchment paper.  Invert pot over banneton, flip both over.  Removed banneton and scored with a circular cut all around the edge, plus X on top.

7:56 am.  Bake covered, 495/475 F, 5 min.

8:01 am. Covered, 475/455  F, 10 min.

8:11 am. Covered, 430/410 F, 20 min.

8:31 am. Uncover,  bake at 400/380, 35 min.

9:06 am. Internal temp: 209.1 F.

Turned off oven, place pot and loaf back in for 5 minutes.

9:12 am. Internal temp 208.8.  Remove, start cool.

Some oven spring, acceptable.  Probably over fermented a bit.  4% was too much innoculation for an overnight bulk ferment outside the fridge.

Good crumb.  Chia darkened the color.  Caraway taste goes well with whole wheat.

 

PalwithnoovenP's picture
PalwithnoovenP

When I was a little kid, when parents want to show off how good their kids were in spelling (it's a double-edged sword actually for it is also often used when you want to give someone a hard time :D), they will make them spell "Czechoslovakia." Being so foreign sounding and with a peculiar arrangement of consonants for our eyes and ears, it was really difficult for kids in this side of the world to spell and really shows how good they were in actually "memorizing" letters for the correct spelling.

We only know the word but we really don't know what Czechoslovakia actually was. It was only in high school during geography class I finally knew that it was a country that has peacefully became two independent countries. While browsing bread videos, I randomly saw this cute little buns called buchty and was surprised that it came from those countries The memories just came rushing back. If you want to know more about it, here is an excellent information and recipe. It is also popular in neighboring countries and goes by many other names.

Here is my sourdough version. (Pardon for the rushed photos and lumpy icing sugar, I did not have my little sifter with me...)





I did not have plum butter so I filled them with a dark raisin jam. I did not have the chance to cut one bun in half (because they were demolished so quickly) but you can see the filling peeking in the lower right corner of the next photo.



I served the way it is served in Austria, with vanilla sauce. So delicious!

alfanso's picture
alfanso

It’s been so long since I made this bread that I forgot how delightful it is.  My initial go-to instinct was to build a 125% AP levain and then run a most reliable Hamelman Vermont SD.  This, after waltzing with Maurizio’s Cinnamon Raisin SD baguettes and my Sesame Semolina baguettes.  Intermixed with learning the tricks of the trade re: croissants, pain au chocolate, pain aux raisins and some cinnamon buns with raisins and walnuts.  Still work to be done on all fronts there.

However, time to return to something more simple.  Until, with visions of golden raisins dancing in my head, I decided to return to the pain au levain with WW and then add raisins to it.   I had already built my 125% levain and was ready to go when I had this revelation.  And then noticed that the Hamelman formula calls for a 60% hydration levain.  I altered the hydration of the levain in the formula sheet to match my now bubbly 125% concoction, printed off the formula and was on my way.  Along with the addition of 20% golden raisins.

The raisins make this somewhat dessert-like, and the crust has a good snap to it.  It will make superb fresh bread as well as superior toast - either with a soft cheese like Brie or with the morning butter.

Although I’ve published this twice before here and here, as there were two mods to the formula I decided to put three on a match.

Hamelman Pain au Levain with Whole Wheat, 125% AP Levain and 20% Golden Raisin.

 

350g x 4 baguettes/long batards

Elsie_iu's picture
Elsie_iu

No. You didn’t read that wrong. This bake was inspired by the delicate, melt-in-your-mouth biscuits from Macau. I had no intention to put almonds or seaweed in the dough at first. Yet when the grains were being milled, the aroma of roasted nuts filled the kitchen. It totally blew my mind! Ahem, I came so close to adding pork floss to the dough. 

 

 

Macau Almond Cookie SD

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

303

100

Toasted Buckwheat Flour

60

20

 

 

 

 

60

19.80

Ssprouted Einkorn Flour

90

30

 

 

 

 

90

29.70

Whole Spelt Flour

150

50

 

 

 

 

150

49.50

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

36

100

269

88.78

Water

 

 

233

87.27

33

100

269

88.78

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4.00

1.50

 

 

4.00

1.32

Vital Wheat Gluten

9

3

9

3.37

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

18.18

 

 

Levain

 

 

72

26.97

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

39

13

39

14.61

 

 

39

12.87

Roasted Almonds

36

12.00

36.00

13.48

 

 

36.00

11.88

Anonori powder

3

1.00

3.00

1.12

 

 

3.00

0.99

 

 

 

 

 

 

 

 

 

Total

 

 

624.00

233.71

72.00

218.18

624.00

205.94

 

Combine all leaven ingredients and let sit until ready, about 6 hours (24°C).
Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Roughly combine all dough ingredients except for the almonds. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the nuts by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 8 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.

 

 

It had been a while since the starter was refreshed so it was rather inactive. The dough appeared sluggish that it struggled to rise. You can see that the crumb is on the dense side. Microbes can’t be rushed. I should have known this by now…

 

 

Nut lovers would go nuts over this bread. It tastes and smells like roasted nuts & seeds. The toasted buckwheat intensifies the nutty aroma undoubtedly. With the addition of Anonori, this loaf is bursting with umami flavor.

 

______

 

Homemade gnocchi with kipper & garlicky spinach

 

Garides Tourkolimano (Greek shrimp) with 50% mixed grain SD pita

 

Gobi (cauliflower) chicken Makhani with SD naan

 

XO sauce fried cheung fun (Chinese rice noodle rolls) with Chinese sausage

 

Homemade noodles with mushrooms & sugar snap peas in a coconut cream sauce

 

Pressure cooked lamb shank with mushrooms, bean curd sticks & carrots (Chinese fermented red bean curd seasoned). So good...

 

Top blade steak chili, oven fried BBQ drumettes, seared scallops with sweet potato fries, Yorkshire pudding, Sautéed brussel sprouts & radishes with toasted walnuts, and pepper rice pilaf      

 

See? The chili wasn't burnt! 

 

And lastly, two green bread for Christmas: 

 

Matcha bagels (30% rye & Red Fife)

 

Basil pesto SD (40% atta)

 

Happy New Year to all! 

 

idaveindy's picture
idaveindy

I just wanted a convenient searchable reference for this figure.  How much sodium per gram of salt?

393.4 mg of sodium in 1 g (gram) salt.

according to http://en.wikipedia.org/wiki/Sodium_chloride

That figure is for _pure_ sodium chloride.  Additives, such as anti-caking ingredients, will alter it slightly.  "Sea salt" and various "gourmet" salts may also include minerals, and may have included moisture, both of which would render a lower portion of sodium (and chloride).  393.4 would then be a maximum figure.

dabrownman's picture
dabrownman

Well, it sure has.  Thanksgiving has come and gone and so has Christmas.  The photo above is a very white SD Chacon of 7% rye and the rest KA bread flour at 78% hydration using 15 g of long stored Rye NMNF starter  -that was lurking at least 4 months in the bottom of the fridge.

Chacon crumb

The great and wonderful Son in Law was her e so I finally got to showing him how to make a SD bread using very wet dough to boost his knowledge and experience,  The Chacon shaping was new for him but we covered slap and folds stretch and folds and shaping the non Chacon part if the dough.  This one was proofed on the counter after a 4 hour retard.    The 2nd loaf was a gift that my daughter was giving to a friend in Seattle with 120 g of newly refreshed 66% hydration NMNF rye starter.  

This friend wanted a loaf and astarter to get her on her way to making great SD bread too!  Hers was a mix of red and white wheat with some rye at 10% whole grains.  We let this one proof in the fridge for 14 hours and we took it out as we fired up the oven to bake it.  This one was scored.

The brisket flat sliced perfectly.  The decadent point disappeared so fast I couldn't get a shot.

Both were baked in a Combo Cooker since I got one for my SIL last Christmas.  20 min at 465 F lid on and 15 min at 425 F convection.  Forgot to spritz them so at least that didn't change.  They both came off the bottom of the cooker 5 min after the lid came off and finished right on the oven racks and baked to 208 F 

Mabel the Magnificent. She's and 11 month old AussieDoodle.  The sweetest Baby ever! And the nearly 16 year old Lucy sound asleep.

78% hydration is too much for a Chacon with 72-763% about right so it didn't really pop like it normally would to reveal the design.  The score also sort of sealed itself up because it was so wet -  so no gringe on the other one either.  The crumb was just the way we like it.  Soft, moist and glossy with various hole sizes.  Both of these would be called classic SFSD 's,  The Chacon tasted terrific.

Puff Paste for Chocolate Cinnamon Rugelach!

We used the Chacon for Christmas Eve Prime. Smoked Beef Brisket made just the way Aaron Franklin describes in his book with the following exceptions.  We used my new vertical pellet smoker using a competition blend if cherry, apple and hickory instead of post oak,  We all agreed that it was the best brisket we have ever had so hats off to Aarron Franklin of Austin Texas!

Extra thin tortilla pizza with a nice Chianti and my daughter's Christmas Eve salad that made Lucy proud.

The SD bread was the perfect white bread for such grand smoked meat.  I love that new smoker it has made everything; ribs, turkey breast, chicken thighs, sausage and pork butt perfectly every time.  Only available exclusively at Lowe's - Pit Boss Pro Series 4, vertical pellet smoker - highly recommended and only $379 - half the price of a Traeger, horizontal barrel .

Son In Law's Christmas Breakfast SD Cheese and Scallion Popovers - Yummy with home made Lox and Nova Lox ! The Arizona Sunsets are still the same but this was a Christmas Eve Sunrise.

Happy New Year to the all the Fresh Lofians from Lucy and I

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