The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Mebake's picture

Being a new member in this cool informative site, i would like to share my newest attempt to bake a Mild Rye loaf (50% AP). Pictures attached will do the talking. However, the crumb was gilatinous and rubbery, beacuse the dough was very hydrated. The end result, had a bland taste rubbery crumb, though airy and somewhat spongy. I'll reduce hydration next time.

I don't have any vital gluten, so i kneaded the dough in runnung water to get rid of some starch.

Iam learning as i go..


dmsnyder's picture

I made another batch of the baguettes described previously in

The only significant changes in the procedure were:1) I did not add the salt until after a 50 minute autolyse, 2) I was more meticulous in gently pre-shaping and shaping and 3) I let the loaves proof more fully. 4) I also poured about twice as much water over the pre-heated lava rocks to steam the oven.

Well, there's good news and bad news: The bad news is that I seem to have over-proofed the baguettes a bit, resulting in my scoring not opening up real well. The good news is, first, the flavor of this batch is equal to the first. I'm ready to conclude this recipe is reproducible in my hands. Second, the crumb is significantly more open. And third, I have finally achieved the crackley (rather than crunchy) crust I have been seeking on my baguettes! I am really delighted.

The crust is thin and it sang loudly for a long time while cooling. Cracks developed in the crust. It breaks off in thin, sharp-edged flakes when you bite it! Woo Hoo! I am pretty sure the cause was the extra steam created by the combination of lava rocks and extra water.

Now, I have to test the steaming enhancement with other baguette formulas.


jj1109's picture

Firstly, thanks to those who welcomed me to TFL!

Recently, I inherited some rather large loaf tins - 12" x 5". At the time, the person that passed them on said "I wouldn't even bother using them, I just can't get a loaf baked in the middle!" to which I scoffed a little. Hah! I am quite the baker now! I won't have those problems!

Now, these tins look big. You could drop the Grand Canyon in one of them. Well, compared to the cute little 9x5, that is. And I now have four. What to bake first?

Ah, my old favourite, Multigrain Extraorinaire, from BBA. with some minor tweaks - formula below. I cut the sugar in the recipe in half, as for my taste the original amount makes almost a sweet dessert bread. I also increased the flour - this is probably more due to my flour compared to someone elses, however I did increase it by almost 10% which seems quite a lot just to account to regional differences.

I've made this recipe a number of times - it's my standard loaf, I make one or two every weekend. So it was no big deal making the dough, shape it, dump into the new tin. Pause. I've done something wrong here, the loaf looks like a little sausage in the bottom of this tin. It must just be perspective, this being a big tin and all... leave to rise - not as much rising as I'd expect. What's wrong? Ah, I split the dough (as always) into two one pounders. This is a huge tin! I won't post the photo of the final result - it was a relatively flat loaf, and extremely embarassing!

Here's the formula I used for to make two one pound loaves (as posted in another thread, based on Multigrain Extraordinaire in BBA):

Final dough (amount ingredient / bakers %)

449g Bread Flour / 100%
105g multigrain soaker / 23.5% (below)
26g brown rice / 5.9%
18g brown sugar / 4.1%
10g salt / 2.2%
9g yeast / 1.9%
105g buttermilk / 23.5%
26g honey / 5.9%
158g water / 35.3%

Multigrain soaker: (amount ingredient / bakers %)

25g polenta / 50%
19g rolled oats / 37.5%
12g wheat bran / 25%
50g water / 100%

which works really nicely.

However, every time I scaled it up to make one three pound loaf, I would get big holes in the middle. Insufficient mixing, not enough gluten development? Not enough cooking time? I'm not sure. Anyhow, I thought this weekend, "I will make this big loaf one more time and if it doesn't work, it's back to nice easy small loaves." To be sure of the gluten part, after I used my dough hook for 6 minutes, I then did 3 stretch'n'folds in the course of an hour, then left it to rise to double. Shaped, left to rise again and baked at 190C (~375F) for around 30-40 minutes.



dmsnyder's picture

My "San Joaquin Soudough" formula grew out of explorations of the technique used by Anis Bouabsa for his prize-winning baguettes. I have discussed this in detail in earlier blog entries on TFL. This remains one of my favorite breads, but I'm always looking for ways to improve on it.

Last week, I made some straight dough baguettes that had a wonderful flavor. I used 90% Guisto's Baker's Choice and 10% KAF White Whole Wheat in that batch. I wondered how this flour mix would work in the SJ SD. I made this as before, but slightly drier than I usually do when adding whole wheat - 70% hydration.

This was a very nice bread, as usual. The flavor of the flour mix used was not a noticeable improvement over the AP/Rye or AP/Rye/WW mixes I've used before.

I plan to make another batch of baguettes with this flour mix tomorrow, with a few minor tweaks to the procedure. I'm eager to see if last week's flavor is reproducible.



dmsnyder's picture

Hamelman's 5-grain Levain and Seeded sourdough from "Bread" have been among my favorites for some time, but his 5-grain Sourdough Rye somehow had escaped my attention, in spite of several posts by others, until LindyD recently made it. At first, I was not clear that this was a different bread from the 5-grain Levain, but I eventually caught on. When I looked at the formula, I knew I would love it, and I do.

Thanks, Lindy! This is a wonderful bread.


MaryinHammondsport's picture

David Snyder's thread on these baguettes seems to be closed so I will post this in my blog instead. Here is his recipe, in case you missed it the first time around.

I just got around to making these baguettes today, as I have been concentrating on something else lately. I made a couple of substitutions, using King Arthur Artisan flour instead of Guisto's (hard to get on the East Coast) and kosher salt instead of sea salt. Other than that I followed his recipe to the letter.

David, they were great, and I will make them again. they went down real well with some "almost bouiliabaise" I threw together. My other half ate even more of them than I did, and since he is not much of a bread eater, that's a compliment.

We didn't take pictures; my camera is on the blink, I don't know how to use Howard's, and he was out in the garage lying on his back under the lawn tractor trying to re-attach the blade. I didn't dare ask him for help.

I've been quiet for quite a while -- that doesn't mean I'm not baking nor does it mean I'm not reading TFL. As I say, my head has been elsewhere of late. But I couldn't pass up this opportunity to thank David for this easy recipe that has such good results.

AnnieT's picture

I found a vintage waffle maker by Munsey at the thrift store this morning, and of course there was no manual included. I have never owned a waffle maker of any type but plan on making sourdough waffles when the grandgirls spend the night. Does any member own a Munsey, Model BW-4, and what are the basic rules for making waffles? Apart from not putting in too much batter, that is. There is no light so how will I know when it is ready? Maybe I'll stick to pancakes... A.

DrPr's picture

I forgot that I could post photos right here on this site!  This is my aromatic rosemary olive oil bread.  I think I overbaked it, considering the dark coloring even in the scoring.  I think it's beautiful, but did I bake it for too long? It registered 205F when I took an internal temperature after baking.


Rosemary Olive Oil Bread

wellbeing12's picture

I just purchased a Magic Mill grain grinder, Model 001, which also has a bread-making bucket and bred mixer attachment.

Does anyone have any experience with this type of equipment, and can you give me some tips?  

I am new to this.  Am now living on a farm where they grow wheat (soft) and other produce, and just finishing up a course at the local Ag. Extension office on Food Safety, learning canning, freezing, pickling, and dehydrating.

This is a terrific course! 



lakelly's picture

This afternoon I had some starter left over from a refreshment and decided I would make something from my newly acquired BBA. Aha! Poolish baguettes sound good. Until halfway through I realized I had no ww flour. So I substituted the 4oz of spelt flour left from my co-op shopping spree and some rye, spiked with 1 tbsp of vital wheat gluten. I also noticed I was out of instant yeast. Oh well, I used a tsp off of the block of active dry I got at Costco. Then I saw I was out of filtered water (our tap water is unpredictable as far as hardness goes). Oh well, too late to turn back. I had to hand-knead since the bowl to my KA mixer was being used for other purposes. I put the dough in my 8 quart Cambro and left to run errands.

To my delight, it had doubled when I got home an hour later. When hubby asked what I was up to, he was less than delighted with more baguettes (I've been experimenting a lot with them lately). He was hoping for something big enough for sandwiches. So a batard it is.

The dough was really nice to shape, very supple. I used an old pillowcase and some clothespins to approximate a couche and preheated the oven to 450F. The loaf was proofed by the time the oven was hot (the tiles in there take a long time to get hot). I scored it once down the long axis with a serrated knife and baked for 10 minutes on a stone covered by a roasting pan. When I took off the "cloche" I couldn't believe the oven spring-the most of any loaf I've made lately.

After 20 more minutes with a 180 degree turn halfway through, the internal temp was 205F. Now it is cooling on a wire rack in the kitchen, looking very lovely.

Usually I try to follow recipes to the letter since I am relatively new to bread making. Now I wonder, with all I thought I had done wrong, what did I do right?




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