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Well, just to prove that my mind can get a bit fuzzy after long hours and stressful situations, for the life of me, i thought the title of this was simply "Farmer's Bread" - but it wasn't.

Some people expressed interest in some formulas, I am posting here.  These do come from a German baker's manual (I had to fire up the German translation skills...and get some help...) and I did bake at least one of them (no pictures - I'm back to my old habit of no pictures.)

First the method:

Final Mix desired dough temperature - 82-84F (yep. no typo)

Bulk Ferment - 5-10 mins (Again, no typo)

Loaf size - 1150g (oh, the horror! I'm now using at least some metric!) Shape round proof in floured brotforms. Dock prior to baking which is not poking holes in it with a fork - it is using a dough docker or other blunt instrument to make dents in the surface of the dough.)

Mix time:

Spiral Mixer 1-2mins

Planetary mixer - 6 mins

Diving arm mixer - 10 mins (if you have such a thing, I'm looking at you, Phil!)

(First speeds all)

Final proof

Temp 86-95F

Humidity - 70-75%

Time - 50 - 60 minutes

Bake with normal steam (Pre steam, load, steam, vent after 2 mins)

Temperature - start at 536 F (might have to just be 500F for most home ovens) let fall slowly to 410F

Time 60 mins.

I will give the formula for a 3 build and a 2 build formula

3 Build (Called Detmolder 3 phase)

Freshening Build

0.040 kg rye starter

0.080 kg Whole rye flour

0.120 l water

Ripening temperature: 77-79F

Ripening Time 5-6 hours

After ripening, remove 0.040kg to perpetuate the rye starter

2nd build

All of the freshening sour

1.000 kg whole rye flour

0.600 l water

Ripening Temperature - 75-80F

Ripening Time 15-25 hours

3rd build

All of the second build

2.700 kg Whole Rye

2.700 l water

Ripening temperature - 86F

Ripening time 3 hours

Final Dough

All of the sour

5.2200 kg Whole Rye flour

1.000 kg white flour (The German manual calls out T1050 - but use any white flout that is suitable for bread)

0.080 kg fresh yeast (optional)

0.180 kg Salt

3.589 l water

Two stage rye (called Detmolder two stage)

First Sour

0.100 kg rye starter

1.600 kg Whole Rye

0.800 l water

Ripening Temperature - 75-80F

Ripening time - 15-24 hours (remove 0.100 of the sour to perpertuate the starter)

Second sour

All of the first sour

2.400 kg Whole rye

2.400 l water

Ripening temperature 84-87F

Ripening time 3 hours

Final Dough

All of the sour

5.000 kg whole rye flour

1.000 kg white flour (again T1050 is called out, but use any white (wheat flour) good for bread making)

0.130 kg fresh yeast (and you probably should add the yeast on this bread)

0.180 kg salt

3.800 l water

So, the quantities are pretty large - use your calculator or your spreadsheets to reduse sizes to something more suitable.

And there you are. I'm posting this with a sincere belief that I have violated no copyrights, but if I have done, I'll be told soon enough.  I'm not a big rye bread baker or eater, although this formula is begining to change my mind. Turns out, the carroway so many people are fond of in rye causes me shooting headaches - so this may be why I avoided rye.  This particular bread is lovely and quite tasty - although not exactly a fluffy sandwich loaf! It still is a bit like putty to handle, but wasn't as bad as I remembered the stuff to be (maybe the shooting headaches from the carroway...)

As for the video that the OP references that inspired this posting, I've got to say that I will never understand the urge that people have to make videos of themselves as a "how to" - without any assurance that they should be doing it. I always have a certain hesitance to put myself in front of folks as a teacher, becasue I think that I should at least be an expert - but the individual in the video - he didn't have those qualms.

Peace.

http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently. 

my first 85% hydration loaves...

 i used grape yeast water after 4 days of fermentation. 

used Stone-Buhr Whole Wheat Flour and Dove's malthouse mixed grain flour

nice sour with hint of sweetness.. airy texture made it so crunchy. light yet hearty. 

made a simple sandwich ... just lovely

evon

I used the SD method, sorry the dabrownman method once again on this one, using 10% organic rye, 10% duram semolina and 5% WW.  All aspects of this bread went together well and I can't wait to taste the results. So I did an overnight autolyse on the whole grain flours @ 100 hydration and another hour of 100
% auto when the bread flour was added.  I did manage to add the rest of the bread flour  this time.  Mixed in the levain @ 20% and rested it with the aslt on top of the dough, in case I forget to add it.  Four S&F's with 10 minutes rest then 3 more with 30 in between, 1:20 on the counter, then into the fridge for an 18 hour bulk retard.  One hour rest on counter, then pre-shape, rest 15 and shape.  I find boules much easier to shape than batards and baguets and have consistently got great results baking boules in a hot dutch oven.

I also baked a batard today and even with 35 minutes proof as per my last batard bake, I was not able to get a clean score with the lame and though got a tasty loaf, the score was not deep enough to open the grigne. . .   :-(  

I have another batch going for tomorrow morning's batard bake and will proof for only 30 minutes and see if the lame works.  It seems feeding the starter daily and baking daily creates a very active starter!  

Here is the crumb on today's multi-grain boule:

Sorry folks, only 2 out of 4 ears today, but the loaf did bloom beautifully!  

Along with the batard dough that is bulk proofing, I have a first half batch of sourdough Pulla.  Now this will be an interesting bake on two levels:  1.  1st crack at SD pulla;  2.  I ran out of my strong bread flour I buy from the local artisan http://jkbakery.ca/ and ended up using about 10% pastry flour and another 10% duram semolina to get things together. I really, really hope head baker Angela is working tomorrow so I can get another 20 kg of fresh bakery level flour!

Happy baking TFLoafers!

Brian

We took last week's more tame bake and decided to gussie it up some.  There is just no way to hold my apprentice back when it comes to gussieness.  She decided to add some walnuts and re-hydrated black mission figs (one of our favorite combinations for fruit and nuts in bread) and some pumpkin and sunflowers seeds

These new additions went along with last week’s ground sesame and flax seeds, Toadies, red and white malts and VWG.  We cut back on some of the whey and white whole wheat flour and replaced them with more water and our special mix of 75% extraction home ground flour consisting of 25% rye, 25% spelt and 25% Kamut and 25% farro.

Since we again used the 25% sifted out bran portion to feed a smaller levain, we ended up with 85% whole grain bread instead of 100% like last week.  With all the fruit, nut and seed additions, I didn’t honk that Lucy would notice that some of the whole grain was missing.  We need some sifted bran and middlings for the next batch of Toadies.

Even though the 85% hydration was the same as last week’s bake the dough felt more wet and sticky.  This was probably due to some of the whole gain missing and that the re-hydrated figs may have carried some extra water with them.  In any even the dough was more slack for sure and hopefully this will open the crumb some more and still provide proper lift.

We followed a similar method to last week with one exception. We built the levain on Tuesday instead of Wednesday so that it could sit in the fridge for 48 hours to get more sour.  Since all of the whole grain bits were in the levain we autolysed the dough flours for 3 hours while the levain was warming up and finishing in final doubling.  The levain was refrigerated when it showed a 25% volume increase after the 3rd feeding.

We did 12 minutes of slap and folds since the dough felt slacker.  We incorporated the ground sesame and flax seeds, along with pumpkin and sunflower seeds, during the first set of (3) S&F’s that were performed 20 minutes apart.  The figs and the walnuts went in on the 2nd set and by the end of the 3rd set everything was well distributed.

After a short 15 minute rest the dough was pre-shaped and then shaped into a short squat batard to fit our oval basket and then it was placed into a used trash can liner and immediately retarded in the fridge for 20 1/2 hours.  It wasn’t quite were we wanted it when it came out of the fridge so we let it warm upon the counter an hour.

The dough was then un-molded on the parchment covered mini broiler top, slashed and  placed into the 500 F preheated mini oven that was steaming with 2 of Sylvia’s steaming cups and a ¼ cup of water thrown into the bottom of the mini oven as the door was closed.  Three minutes later we turned the oven own to 475 F.

We let the bread steam for 16 minutes before removing Sylvia’s steam generators and turning the oven down to 425 F, convection.   We rotated the bread every 5 minutes and in 25 minutes the bread tested 203 F when it was removed to a cooling rack.  So, this time the total bake was 41 minutes.

The bread bloomed OK but didn’t spring that much.  It might have been over proofed a little bit. It must have been that extra half and hour in the cold.  It browned well and had the crust that the mini oven puts on bread nearly every time but without the blisters.  The kitchen smelled like bake day for sure even without any aromatic seeds in the mix  - I knew my apprentice forgot something!

This bread is one that you won't forget.  Earthy, nutty, seedy, with a hint of sweet figs.... just plain tasty.  The crust is boldly baked, thick and it stayed crunchy too.  the crumb is soft moist and fairly open for a near whole grain bread with lots of stuff in it.  If you are all alone on a deserted island, this is the bread you want to have in your knapsack.  It made one of the tastiest grilled chicken sandwiches with the typical fruits and veggies, some pickled veg from the sausages last night and a slice of brie - Yummy!

Formula

Brunch with this bread the next morning.  Delicious!