My wife ran out of her Oroweat Whole Wheat bread yesterday so she asked for two pieces of bread for her bag lunch. So I found some frozen Duram Atta SD for her we baked Mastaba Style here:
She said she really liked it when she got home and asked for the same thing for her lunch sammy the next day. Sadly, that was the last of it and the last of any white or nearly white SD breads on hand in the freezer. So she had to settle for 67% Rye Whole Wheat SD with seeds and sprouts we called Twisted Sisters Chacon that we baked here
We also wanted to make a near white bread with seeds and soaker on the lines of our last bake - Ian’s Mocha Disaster Chacon. Instead of using mocha coffee for the liquid we wanted to use a just as deep adn dark chicken stock since we were making that at the same time anyway. Our stock is made from roasted bones and clinging meat, no skin and saved suitable veggie ends and pieces of all kinds that are frozen for this purpose. It is totally de-fatted and unsalted.
After posting on the forum and checking the TFL search, only a few folks have used chicken stock for the liquid in bread with Glenn Snyder and Shaio-Ping among them. HeidiH did too but considers it one of her failures due to its poor and unusual after taste they did not like. We wanted to lighten the load a little to reflect the whiter flours used, so only 30% whole grains this time and by reducing the seeds and soaker by 2/3rds to a measly 45%.
The flours picked for this loaf were; dark rye, spelt, WW, quinoa, steel cut oats and flax seeds all ground at hole in the little Krups coffee mill and AP. No potatoes this time because we forgot to add the flakes. The soaker consisted of; rye, red winter wheat and spelt berries with cracked barley and bulgar. The seeds included; sunflower, pumpkin, chia, hemp and millet.
We also wanted to bake this in the mini oven (MO) and use our new heavy aluminum Goodwill 4 ½ qt DO’s as a cloche. We made the largest boule which experience to date says will still fit in the MO. It doubled in volume while chilling out in the fridge for 12 hours.
Finally the sun came out after 4 days of rain - half a year's worth at my house.
Ian's T-Rex claw poorly slashed this time.
The bread slashed nicely, T-Rex style. The crust baked up deep brown, blistered and crunchy with the thick crust going soft and chewy as it cooled. We didn’t expect the crumb to be wildly open due to the 30% whole grains and 45% soaker and seeds but we were happy with the fairly open crumb that was very moist as usual - the YW trademark.
Thanks to Hanseata, my favorite hemp seed roae to the top. Blisters, blisters adn more blisters thanks to MO and the DO.
It sliced well, tasted nutty, meaty and healthy with the quite a bit of seeds and soaker. These add in’s really made the chew of this bread exceptional – its hallmark. Hope the wife likes this for her work day sandwiches or we will have to bake up one of our white SD favorites, David Snyder’s Pulgiesi Capriosso or San Joaquin. But we will have to see how she handles the subtle chicken stock taste which I found perfectly OK - probably because there was no fat or salt in the stock.
This bread is more moist and soft than any we have baked before. The chicken stock comes through in good way and the blistered, chewy MO crust is back! This is another bread unlike any other. Just delicious, any way you want it or need it.
Breakfast of this fine bread with dragon fruit and prickly pear cactus tuna, sausage, egg, colby jack cheese and home made English muffin. The lunch also features this bread with 1/2 ea. peach, mango and plum, cantaloupe chunks, black grapes, cherries, lettuce with feta cheese, brie cheese slices, carrot sticks and a strawberry. The sandwich bread is spread with home made dijon mustard, then lettuce, tomato, grilled chicken slices, colby jack and brie cheese are piled on.
Method
We used a combo YW and SD starter with 10 g SD seeds taken from the rye sour, desem and multi-grain starters. We used AP flour for each of the (2) 3 hour and (1) 2 hour levain builds and we built the YW and SD communally, instead of separately, this time.
The soaker was made and set aside for 6 hours by covering the grains with water and microwaving them until the water boiled. The flours, honey, malts, VWG and salt were autolysed with the chicken stock for 2 ½ hours. We no longer leave the salt out of the autolyse.
With autolyse complete we mixed it with the levain and kneaded it with the dough hook for 8 minutes on KA 2 until the dough pulled away from the sides of the bowl. The dough was allowed to rest for 20 minutes covered with plastic.
After resting the first of (3) S & F’s was performed 15 minutes apart on a well oiled surface. On the 2nd S & F the soaker was drained and dried with a paper towel and incorporated into the dough. A little bench four was required to get the dough back in shape. The dough was rested in an oiled, plastic covered bowl. On the 3rd S & F the seeds were incorporated.
The dough was then allowed to develop and ferment for 90 minutes before being pre-shaped and then shaped into a boule stretching the skin tight as we piulled ot across the un-floured surface. The dough ball was placed seam side up in our favorite, larger sized, rice floured basket. The basket was placed into a tall kitchen trash can liner and retarded in the fridge for 12 hours.
The MO was preheated to 500 F and (1) of Sylvia’s steaming towels in a half water filled Pyrex measuring cup was heated to boiling in the microwave. We decided to bake the bread on parchment on the unheated, solid, lower portion of the MO’s broiling pan and cover it with the unheated aluminum DO bottom.
The dough was removed from the fridge and tipped out onto a parchment covered peel, slashed in Ian’s T-Rex Style and slid onto the broiler pan bottom leaving room to cover it with the DO bottom while still leaving room for Sylvia’s steam in the back corner.
The whole cold apparatus, with cold contents, was placed into the MO and a half cup of water was tossed into the bottom of the MO when the door was closed. When the MO beeped that is was back up to 500 F, about 5 minutes, the temperature was turned down to 450 F and the bread was allowed to steam covered for 20 minutes. When the steam was removed, the bread uncovered and the temperature turned down to 425 F, convection this time. The bread was moved to the vented top of the broiler pan.
The bread was rotated 180 degrees every 5 minutes until it reached 205 F on the inside – About 15 minutes and 40 minutes total. The MO was turned off but the boule was left inside it with the door ajar for 10 minutes to further crisp the crust. It was then moved to a cooling rack for 1 hour until cool.
The formula follows the pix’s as usual.
Multi-Grain Sourdough & Yeast Water Combo with Chicken Stock, Soaker & Seeds
Mixed Starter
Build 1
Build 2
Build 3
Total
%
Multi-grain SD Starter **
30
0
0
30
5.57%
Yeast Water
50
0
0
50
13.74%
AP
90
40
30
160
43.96%
Water
40
40
30
110
30.22%
Total Starter
210
80
60
350
96.15%
** 10 g each Rye Sour, Desem and Multi-Grain Starter
My wife loves focaccia. One of her favorite snacks is a naked piece of focaccia topped only with its pre-bake sprinkling of coarse sea salt. We've been making focaccia for about a decade, using a bread machine recipe, and our Zo on dough cycle. Once fermented, I'd stretch the dough onto a half-sheet pan, and bake it in the oven. Here's a link to a focaccia bake I posted in the first month after I'd joined TFL.
Shortly, following I became obsessed with sourdough, baguettes and, to a lesser degree, challah. That trinity has kept me busy for the past three years, and although we didn't abandon our bread machine dough making, we only use it routinely for tried-and-true sandwich bread dough, and on occasion the reliable, but uninspiring focaccia which we also like for sandwich making.
Now, reasonably certain I can produce a satisfactory loaf of any of the trinity, my curiosity has turned to reexploring other bread styles. My thoughts had settled on either ciabatta, or focaccia when my wife settled the matter, asking for focaccia. When questioned, she allowed she wanted it mostly for sandwiches. At that momemt I decided I'd bake focaccia buns, in lieu of the usual single flat rectangle.
I first considered making the well-known, and safe, bread machine recipe and incorporating an overnight retarded bulk fermentation, striving for additional flavor. However, searching further I found Maggie Glezer's formula for Acme Bakery Herb Slabs: a styleized focaccia in her Artisan Baking book. She had adapted Acme's four-hour poolish to an overnight twelve-hour poolish, finishing with a making the dough and subjecting it to an approximately six-hour bulk fermentation, with early S&Fs, at room temperature.
I've become an advocate for overnight retarding at low temperature (54°F) so I planned an eight-hour poolish, followed by mixing the dough (DDT 54°F) and invoking a fifteen-hour retarded bulk fermentation, with early S&F. I followed Ms. Glezer's ingredient ratios to the letter, with two very small variations: 1.) I used Instant Dry Yeast, mixed directly into the poolish flour (1/8th tsp) and the final dough flour ( 1/4 tsp), and 2.) I made the poolish hydration exactly 100%. Ms. Glezer specifies a main water ingredient amount that yields a hydration of 98%, and some manipulation of the yeast in 1 cup of water--only a quarter of a cup of the yeasted water is used--resulting in 1/16th tsp of yeast, and additional grams of water, which leads to 118% poolish hydration. This percentage is annotated parenthetically after the main water ingredient as "(eventually 118%)". Frankly, I didn't understand all this unusual baker's math at the time I was mixing the poolish. Using the K.I.S.S. principle I simply made it 100%. Only, now writing this blog, did I piece together her instructions. Oops! 3.) I also left out the herbs--intentionally.
When I retrieved the dough in the morning, after 15 hour bulk fermentation, it had tripled in volume. I turned it out, degassed it, and pre-measured 4, 180g; 2, 120g; and 1, 270g dough pieces. These corresponded to 4 large oval baking dishes, 2 small oval custard dishes, and 1, 8"x 8", square baking pan. I preshaped the dough into balls, and let them warm in the proofing box (82°F) for 1 hour. After panning I brushed the tops with a generous coating of olive oil. After proofing I poked finger-holes in the top and sprinkled two large ones, the two small ones and the square with coarse sea salt, the remaining two large ones with black pepper and grated parmesan. I baked them at 425°F for twenty-two minutes (Convection mode). I didn't use steam, thinking the loaves, coated with olive oil wouldn't benefit. I've also found salt begins to dissociate in steam.
This dough was wonderful to work with (although slightly sticky), however, my not understanding the directions resulted in a dough that was 62% hydrated. Had I followed directions correctly the the dough's hydration would have been 75%, and I would have had a crumb very different than what I got (and a much sticker dough). Nevertheless, not all mistakes lead to bad results. This crumb is more than acceptable, for us, in a sandwich bun, and the flavor is excellent.
I'll make these again. I will likely increase the dough hydration, but probably only to 68%, the same hydration I now typically use for baguettes. This dough, with the exception of 6% olive oil, is essentially the same as the baguette dough I make in both ingredients and handling. I achieve a very open crumb in baguettes, not a crumb I especially like in a sandwich bun. Subsequently, I'll raise or lower the hydration as it fits our tastes. I also will experiment with using the baking dishes and custard dishes as bannetons, and bake the unpanned loafs on the baking stone. I had to use two racks for this bake, which gave me a two differing browning depths and patterns.
I began writing this account travelling back to the UK, as follows:
Monday 21st August 2012; 14:32, UK time.
As I start to write up this blog entry, Alison and I are sitting inside a somewhat cold steel tube, high up in the sky, somewhere over France, on our return to the UK. We have just spent 2 weeks on the lovely Greek island of Paxos, enjoying a wonderful holiday together and basking in temperatures into the high 30s, with permanent daytime sunshine. We believe we will be returning to the ubiquitous showers which we left behind, and which have constantly afflicted most of the UK all Summer-long, thus far.
At this time, I fear there could be some delay to my being able to post this entry for you all to read on the Fresh Loaf. Our Broadband Router had failed on the day of Codruta’s departure and the day before we left for Greece. I expect I will have to wait a few days for BT to send out a replacement device, so we can once again re-connect with the internet. Certainly our time on Paxos has kept me away from the worldwide web. I have just about managed to keep an eye on incoming e-mail, but not been able to reply to any. The dongle provided for me by Vodafone is a complete waste of time; I had more success with my very ordinary mobile phone accessing the internet, most of the time. Ho hum!
Side note, added later: Now back home in Ananda, and the Broadband is working fine; excellent!
Still, this post is meant to be positive, indeed celebratory, so enough of the negativity. Alison and I greatly enjoyed the company of Codruta for a week of relatively intense baking…and she even brought sunny weather for us to enjoy for the first time properly since March! Here is my account of our baking activities and other matters during Codruta’s visit back at the very beginning of August.
I met Codruta at the airport late on the Monday evening, having completed all the final plans for our baking activities leading to the Powburn Show, over that weekend, then fired my oven in preparation on the Monday, as well as building leavens, sourdoughs and other pre-ferments.
I rose early on Tuesday to fire the oven once again, with Codruta joining me soon after so we could begin to mix the 3 doughs for that day’s production, and enjoy fruit and coffee for breakfast before my bakery kitchen became too overwhelmed by dough matters! The first day we made Five Grain Levains, which is a Hamelman formula, moreorless but without the addition of bakers’ yeast; some Wholemeal Bloomers and some brown tinned loaves, both of which utilise a biga. Recipes and formulae for these products are included below, although I have not included detail of the levain and sour builds:
Make the sponge the night before and leave covered to ferment.
Calculate water temperature needed for DDT of 28°C. Combine Water and Wholemeal in the mixer, then autolyse for one hour.
Add the Salt, Fresh Yeast and Sponge and mix in an upright mixer with the hook attachment for 3 minutes on first speed and 6 minutes on second speed. Scrape down as necessary during mixing.
Bulk proof, maintaining the dough temperature @ 25°C for 2 - 3 hours with S&F after 1 hour, and 2 if needed.
Scale and divide. Mould, pre-shape and final shape.
Final proof @ 25°C for 1 hour
Bake in the wood-fired oven with steam.
Cool on wires.
3. Tinned Brown Bread
Yield: 7 loaves scaled @ 600g; 1 Pullman Pan @ 1100g and 1 small loaf with the remainder
Biga
Material
Formula [% of flour]
Recipe [grams]
Marriage’s Organic Strong White Flour
50
1650
Fresh Yeast
0.18
6
Water
30
990
TOTAL
80.18
2646
Material
Formula [% of flour]
Recipe [grams]
Biga [as above]
80.18
2646
Gilchesters’ Organic Farmhouse Flour
50
1650
Salt
1.8
60
Shortening
1.8
60
Yeast
1.8
60
Water @ 23°C
38
1254
TOTAL
173.6
5730
% pre-fermented flour
50
-
% overall hydration
68
-
% wholegrain flour
50 [85% extraction]
-
FACTOR
-
33
Method:
Mix biga with all other materials to form a strong dough: 3 minutes first speed, 5 – 6 minutes on second speed.
Bulk proof 1½ hours.
Scale and divide. Mould round and rest covered for 10 minutes.
Shape and place in ready-greased loaf tins.
Final Proof for 1 – 1½ hours.
Bake in wood-fired ovens.
Cool on wires
These are the photographs from our first two days of production. All of the photographs have been taken on Codruta’s very fine camera, by someone with far greater photography skills than I possess. I am very grateful to Codruta for giving me full access to the photographs she has taken.
https://www.youtube.com/watch?v=TDzTyngIFH0
As we worked away through our first days of production, I realised how much time Codruta devotes to social networking, sharing her baking activities and keeping up with so many other fine fellow-practitioners. Alison quickly realised that maybe, I am not quite such an obsessive as she had previously believed! Codruta posted photographs of the oven and of the breads as they emerged baked, straight on to her Facebook account. I was amazed as she told me just how many people were following our activities and contributing either by making comments on the photos, or listing them as “favourites”. The numbers kept on rising throughout the 4 days of baking too.
We managed to finish baking in good time on the first day; 27 loaves from 3 different doughs. Since 2 of these used bakers’ yeast, and the oven had benefitted from firing the day before, Alison encouraged us to get out into the sunshine and enjoy the lovely Northumberland countryside on our doorstep. We took a short drive, around 5km, to the head of the Ingram Valley to enjoy a lovely walk to Linhope Spout waterfall. The following 2 slideshows give great account of our walk.
https://www.youtube.com/watch?v=r9RfzZ7Znw8
https://www.youtube.com/watch?v=GGuger-A4Ys
The following 3 days were taken up entirely with baking. Whilst Wednesday’s production was similar in some ways to the previous day, we had 2 large batches of sour-dough based breads to make, and we had to prepare large amounts of levain, rye sourdough, biga, etc. to take to Leeds the next day. We made 29 loaves altogether, 3 different doughs, as shown below:
4. Roasted Brazil Nut and Prune Bread
Yields 8 loaves scaled @ 490g
Material/Stage
Formula [% of flour]
Recipe [grams]
1. Biga
Marriage’s Organic Strong White Flour
20
400
Water
12
240
Fresh Yeast
0.2
4
TOTAL
32.2
644
2. Final Dough
Biga [from 1]
32.2
644
Marriage’s Organic Strong White Flour
55
1100
Marriage’s Organic Strong Wholemeal
25
500
Butter
5
100
Salt
1.6
32
Fresh Yeast
1.3
26
Water
56
1120
Soft Prunes
12.5
250
Brazil Nuts - toasted and chopped
12.5
250
TOTAL
201.1
4022
% pre-fermented flour
20
-
% overall hydration
68
-
% wholegrain flour
25
-
FACTOR
-
20
Method:
Prepare the Biga the night before.
Combine all the ingredients in the mixer except the fruit and nuts. Mix on first speed until clear, scraping down as needed. Mix for 6 minutes on second speed with the hook attachment. Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter. DDT 28°C.
Bulk Ferment 1½ hours.
Scale and divide and mould round. Rest 15 minutes then shape as bloomers. Glaze with beaten egg.
Final proof 1½ hours.
Score the tops of the loaves with 3 diagonal cuts and bake in a pre-heated deck oven at 180°C with steam for 45 - 50 minutes.
Cool on wires.
5. Sourdough Seed Bread
Yield: 8 loaves @ 700g and 3 loaves @ 1000g
Material/Stage
Formula [% of flour]
Recipe [grams]
1a. Wheat Levain
Marriage’s Organic Strong White Flour
20
840
Water
12
504
TOTAL
32
1344
1b. Soaker
Organic Flax Seed Blond
7
294
Cold Water
21
882
TOTAL
28
1176
1c. Tamari-Roasted Seeds
Organic Sunflower Seeds
6
252
Organic Pumpkin Seeds
6
252
Organic Sesame Seeds
6
252
Organic Tamari Soy Sauce
-
-
TOTAL
18
756
2. Final Dough
Wheat Levain [from 1a]
32
1344
Soaker [from 1b]
28
1176
Tamari Roasted Seeds [from 1c]
18
756
Marriage’s Organic Strong White Flour
30
1260
Marriage’s Organic Strong Wholemeal
50
2100
Water
45
1890
Salt
1.79
75
TOTAL
204.79
8601
% pre-fermented flour
20
-
% overall hydration
78 on flour
63seeds + flour
% wholegrain flour
50
-
FACTOR
-
42
Method:
Build the levain from stock. Prepare the soaker the night before. Roast the seeds ahead of time to allow them to cool before adding to the dough.
In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear. Autolyse for 1 hour.
Add the salt and levain and mix 3 minutes on first speed and 5 minutes on second speed, scraping down as needed. Add the roasted seeds and mix on first speed to clear. DDT 28°C.
Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
Scale, divide and mould round. Rest 15 minutes and prepare bannetons. Re-mould.
Dissolve the molasses into the warm water. Add the sourdough, seeds and salt, and then add the flour. Use an upright mixer with hook attachment, and mix for 12 – 15 minutes on first speed only. Scrape down the bowl as needed. DDT 25°C.
Bulk ferment 2 hours.
Scale, divide and mould and rest 15 minutes, covered. Re-mould dough pieces and place in prepared bannetons.
Final proof 2½ hours.
Tip out onto a dusted peel and score a diamond pattern on the top of the loaf. Bake in a wood-fired oven.
Cool on wires.
We made a very early start the next morning, and managed to park up at the loading bay at Leeds City College, Thomas Danby Campus at exactly 08:00, as planned, after a rapid journey over 130 miles/210km in not much over 2 hours. Codruta slept some of this time, but we also planned what we needed to do immediately on arrival to set up the secondary fermentation process for all 3 rye breads we wanted to make, by mixing scalds and sponges. After that it was a quick breakfast and into full production.
Our time at Leeds was agreed and arranged with my long-time friend and colleague, Joe Cavalier, who manages all the Bakery provision at the College. We set the 2 days up so that some of his key teaching staff were able to work alongside Codruta and I, and thus gain important CPD [professional development], with specialist dough work aplenty on offer. Over the next 2 days, we made 3 types of Rye Bread [100% rye], 3 leavened breads in bannetons [2 with Gilchesters’ flours and one with a Type 80 Farine Biologique which Codruta’s Sister-in-Law had very kindly posted to me from Paris]; AND, we made Chollah, Spicy Buns, Laminated Pastries, plus Ciabattas and Focaccias.
Day One went by like a dream, and we drove east to visit my parents, near Bridlington, for an all-too-brief, but very enjoyable and comfortable overnight stop. Day Two proved to be more challenging for a number of reasons; however, this is all part of working life within the bakery, and I wanted Codruta to experience as much as possible during her time in the UK. Codruta has a great temperament; she is relaxed, yet totally hard working and dedicated. I know her bakery will be a great success when she finds a venue and begins production; it was a joy to have her to visit us, and I truly hope she learned all she hoped to when she first asked to come over.
Here is the detail on what we produced at Leeds; and a massive thanks to Joe and his teaching colleagues for making this happen, and for all the enthusiasm and expertise given during our time at the College; very much appreciated.
7. Gilchesters’ Farmhouse/Miche
30kg dough scaled off as loaves of 1350g, 950g and 700g
Material/Stage
Formula [% of flour]
Recipe [grams]
1. Wheat Levain
Marriage’s Organic Strong White Flour
25
4375
Water
15
2625
TOTAL
40
7000
2. Final Dough
Wheat Levain [from above]
40
7000
Gilchesters’ Organic Farmhouse Flour
75
13125
Salt
1.6
280
Water
58
10150
TOTAL
174.6
30555
% pre-fermented flour
25
-
% overall hydration
73
-
% wholegrain flour [approx 85% extraction]
75
-
FACTOR
175
Method:
Build leaven as schedule.
Using a Spiral Mixer, combine the Farmhouse flour and water for 3 minutes on first speed, then autolyse for 1 hour. Add leaven to Autolyse and mix for 5 minutes on first speed. Add the salt and mix a further 4 – 7 minutes on first speed. Scrape down the bowl as necessary. DDT 26°C.
Bulk proof 2½ hours; S&F after 1 and 2 hours.
Scale, divide and mould round. Rest 15 minutes, covered, and prepare the bannetons. Re-mould dough pieces and place upside down in bannetons.
Final proof 2 – 3 hours.
Score top with an “A” and bake on the sole of a deck oven with steam.
Cool on wires.
8. Gilchesters’ White Levain
17kg dough scaled off as loaves of 1350g, 950g and 700g
Material/Stage
Formula [% of flour]
Recipe [grams]
1. Wheat Levain
Marriage’s Organic Strong White Flour
35
3500
Water
21
2100
TOTAL
56
5600
2. Final Dough
Wheat Levain [from 1 above]
56
5600
Gilchesters’ Organic Pizza/Ciabatta Flour
65
6500
Salt
1.6
160
Water
47
4700
TOTAL
169.6
16960
% pre-fermented flour
35
-
% overall hydration
68
-
% wholegrain flour
-
-
FACTOR
-
100
Method:
Build leaven as described.
Combine all the final dough materials in a spiral mixer on first speed for 3 minutes, scraping down the bowl and rotating as necessary. Mix a further 5 minutes on second speed to develop the dough. DDT 26°C.
Bulk ferment for 2½ hours.
Scale, divide and mould. Rest 15 minutes and prepare bannetons. Re-mould and put into bannetons. Retard overnight.
Final proof 1½ hours.
Tip each loaf out onto the peel and score the top. Bake on the sole of a deck oven with steam.
Cool on wires.
9. Pain de Campagne with Wheat Levain and Rye Sourdough
14kg dough scaled off as loaves of 1350g, 950g and 700g
Material/Stage
Formula [% of flour]
Recipe [grams]
1a Wheat Levain
60% hydration
Marriage’s Organic Strong White Flour
28
2333
Water
16.8
1400
TOTAL
44.8
3733
1b Rye Sourdough
167% hydration
Bacheldre Organic Dark Rye Flour
2
167
Water
3.3
275
TOTAL
5.3
442
2. Final Dough
Wheat Levain [from 1a]
44.8
3733
Rye Sourdough [from 1b]
5.3
442
T80 Biologique
60
5000
Gilchesters’ Organic Farmhouse
10
833
Salt
1.5
125
Water
50
4165
TOTAL
171.6
14298
% pre-fermented flour
30
-
% overall hydration
69
-
% wholegrain flour
11.6
-
FACTOR
-
83.3
Method:
Prepare the levains as schedule. Make an “autolyse” with final dough flour and water plus the rye sourdough
Combine wheat levain and autolyse in the mixer on first speed for 5 minutes. Add the salt, mix 2 minutes on first and 3 minutes on second speed.
Bulk ferment for 2½ hours; S&F after 1 and 2 hours.
Scale and divide; mould round. Rest 15 minutes and prepare large bannetons. Re-mould and set for final proof in bannetons.
Final proof 1½ hours. Pre-heat oven.
Tip onto peel, Bake in deck oven with steam.
Cool on wires.
10. Moscow Rye Bread
6 panned loaves
Material/Stage
Formula [% of flour]
Recipe [grams]
1a] Rye Sourdough
Bacheldre Organic Dark Rye Flour
30
960
Water
50
1600
TOTAL
80
2560
1b] “Scald”
Bacheldre Organic Dark Rye Flour
13
416
Red Rye Malt
7
224
Blackstrap Molasses
1
32
Caraway Seeds
0.1
3
Boiling Water
35
1120
TOTAL
56.1
1795
2. “Sponge”
Rye Sourdough [from 1a]
80
2560
“Scald” [from 1b]
56.1
1795
TOTAL
136.1
4355
3. Final Paste
“Sponge” [from 2]
136.1
4355
Shipton Mill Organic Light Rye Flour
50
1600
Salt
1.25
40
TOTAL
187.35
5995
% pre-fermented flour
30 + 20 = 50
-
% overall hydration
85
-
% wholegrain flour
50 + 50[997]
-
FACTOR
-
32
Method:
Build the sourdough as described above. Make the “scald” as follows: combine the caraway and the red rye malt and dark rye flour. Weigh the molasses into a pan, add water and bring to a rolling boil. Tip this onto the flour mix, and add any extra boiling water if there is evaporation. Stir well to ensure full gelatinisation. Cover and cool.
Once sufficiently cool, add the scald to the sour to make the sponge. Cover and leave to ferment for 4 hours.
For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed. Scrape down the bowl to ensure thorough mixing.
Bulk proof for 1 hour with DDT at 28°C.
Scale and divide, shape and place in bread pans prepared with lining of shortening and coating of rye flour. Smooth off the top and attach lids.
Final proof for just 1 hour at 28°C, then bake.
Pre-heat the oven to 280°C. Load the pans, apply steam, and leave for 10 minutes. Then turn the oven down to 100°C. Keep a supply of steam in the oven and bake for a total of 6 to 16 hours. Or bake in the dead wood-fired oven.
Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.
11. Borodinsky using the Auerman Process
6 panned loaves
Material/Stage
Formula [% of flour]
Recipe [grams]
1a] Rye Sourdough
Bacheldre Organic Dark Rye Flour
30
900
Water
50
1500
TOTAL
80
2400
1b] “Scald”
Bacheldre Organic Dark Rye Flour
15
450
Red Rye Malt
5
150
Blackstrap Molasses
6
180
Crushed Coriander Seeds
1
30
Boiling Water
35
1050
TOTAL
62
1860
2. “Sponge”
Rye Sourdough [from 1a]
80
2400
“Scald” [from 1b]
62
1860
TOTAL
142
4260
3. Final Paste
“Sponge” [from 2]
142
4260
Shipton Organic Light Rye Flour [997]
50
1500
Salt
1.2
36
TOTAL
193.2
5796
% pre-fermented flour
30 + 20 = 50
-
% overall hydration
85
-
% wholegrain flour
50 [+ 50 type997]
-
FACTOR
-
30
Method:
Build the sourdough as described above. Make the “scald” as follows: crush the coriander and add it to the red rye malt and dark rye flour. Weigh the molasses into a pan, add water and bring to a rolling boil. Tip this onto the flour mix, and add any extra boiling water if there is evaporation. Stir well to ensure full gelatinisation. Cover and cool.
Once sufficiently cool, add the scald to the sour to make the sponge. Cover and leave to ferment for 4 hours @ 35°C.
For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed. Scrape down the bowl to ensure thorough mixing.
Bulk proof for 2 hours with DDT at 28°C.
Scale and divide into 6. Shape and drop into Sandwich Pans, prepared with lining of shortening and coating of rye flour. Smooth off and top with freshly crushed Coriander seeds, then apply lids.
Final proof for 2 hours at 28°C, then bake.
Pre-heat the oven to 280°C. Load the pans; apply steam, after 10 minutes turn the oven down to 110°C. Keep a supply of steam in the oven and bake for 6 hours.
Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.
12. Black Pumpernickel Bread
6 panned loaves
Material
Formula [% of “flour”]
Recipe [grams]
1a. Rye Sour Dough
Dark Rye Flour
30
900
Water
50
1500
TOTAL
80
2400
1b. “Altus”
Old Rye Bread
11
330
Hot Water
15
450
Blackstrap Molasses
4
120
TOTAL
30
900
1c. Soaked, Cooked Rye Berries
Whole Rye Berries
20
600
Water
20
600
TOTAL
40
1200
2. “Sponge”
Rye Sourdough [from 1a]
80
2400
“Altus” [from 1b]
30
900
Soaked, Cooked Rye Berries
40
1200
TOTAL
150
4500
3. Final Paste
Sponge [from 2]
150
4500
Salt
1.6
48
Rye Flakes
25
750
Light Rye
25
750
TOTAL
201.6
6048
% pre-fermented flour
30
-
% overall hydration
85
-
% wholegrain
75 [+ 25]
[Light Rye 997]
FACTOR
-
30
Method:
Build the sour according to the schedule. For the “Altus”, dissolve the molasses in the hot water, then soak the bread in the liquor overnight. Soak the whole rye grain overnight in cold water. Wash the grain through, and then simmer for 45 minutes. The cooked grain should have no residual liquid, and it should double in weight from original weighing.
To make the “sponge”, combine sourdough, Altus and cooked grains and store, covered, for 4 hours at 35°C.
To make the final paste, add salt, light rye flour and chopped rye grains to the sponge.
Bulk ferment at 32 - 35°C for 1 hour.
Scale and divide into large Pullman Pans and attach lids.
Final proof for 1 hour at 35°C, then bake.
Pre-heat the oven to 280°C. Load the pan, apply steam, and turn the oven down to 110°C. Keep a supply of steam in the oven and bake for a total of 4½ - 6 hours.
Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.
In the end it was not possible to bake the loaves overnight. So we baked them through before going on to East Yorkshire. I am afraid I rather over baked these loaves as a result!
13. Ciabatta/Focaccia
Material/Stage
Formula [% of flour]
Recipe [grams]
1a. Biga
Marriage’s Organic Strong White Flour
30
1380
Water
18
828
Fresh Yeast
0.2
9
TOTAL
48.2
2217
1b. Rye Sourdough
Bacheldre Organic Dark Rye Flour
3
138
Water
5
230
TOTAL
8
368
2a. Final Dough – “Bassinage”
Biga – from 1a above]
48.2
2217
Rye Sourdough – from 1b above]
8
368
Marriage’s Organic Strong White Flour
20
920
Gilchesters’ Organic Ciabatta Flour
40
1840
Gilchesters’ Organic Farmhouse Flour
4
184
Gilchesters’ Organic Coarse Semolina
3
138
Salt
1.78
82
Fresh Yeast
2.72
125
Water
43
1978
TOTAL
170.7
7852
2b Final Dough – super-hydration
Final Dough – “Bassinage”
170.78
7852
Water
19
874
TOTAL
189.78
8726
% pre-fermented flour
33
-
% overall hydration
85
-
% “wholegrain”
9
-
FACTOR
-
46
To make: 12 “Ciabatta” loaves and 2 full sheets of “Rosemary and “Rock Salt Focaccia”
14. Spicy Buns
48 buns @ 70g each
Material
Formula [% of flour]
Recipe[grams]
1. FERMENT
Strong White Bread Flour
20
240
Caster Sugar
5
60
Fresh Yeast
8
96
Water @ 38°C
45
540
TOTAL
78
936
2. FINAL DOUGH
Ferment [from above]
78
936
Strong White Bread Flour
80
960
Salt
1
12
Milk Powder
8
96
Butter
15
180
Egg
15
180
Caster Sugar
15
180
Cinnamon
1
12
Nutmeg
1
12
Sultanas
33
396
Raisins
17
204
Mixed Peel
17
204
TOTAL
281
3372
3. STOCK SYRUP
Caster Sugar
-
150
Water
-
150
FACTOR
-
12
Method:
Make the sponge [flying ferment]: Weigh out the water, making sure temperature is correct. Dissolve the yeast into the water. Add the flour and sugar, and whisk to a smooth batter. Cover and leave in a warm place for 45 minutes
Weigh the other ingredients: blend the flour with the other dry ingredients. Cut the butter into small pieces and rub roughly through the dry ingredients. Weigh the egg separately. Weigh the dried fruit separately.
Add the egg and dry ingredients to the risen sponge, and combine to form a soft and strong dough. Mix for 3 minutes on first speed and 8 minutes on second speed to develop, scraping down the bowl as necessary.
Rest the dough for 20 minutes, and then use a metal cutter to cut through the dough and add the fruit.
Rest the dough for 40 minutes. Scale and divide into 70g pieces
Mould each dough piece round, and rest covered for 15 minutes. Prepare 3 baking sheets for the oven. Pre-heat the oven [180°C, or, 160°C for a fan oven]
Re-mould dough pieces and tray-up on baking sheets lined with silicone paper [baking parchment]. Brush the tops of the dough pieces with beaten egg and cover.
Final proof in a warm environment for 1½ to 2 hours.
Bake for 15 – 20 minutes
Glaze with sugar syrup immediately after baking.
Cool on wires.
15. Chollah; 6 and 8 Strand Plaits
4 of each
MATERIAL
% OF FLOUR
GRAMS
1. FERMENT
Strong White Bread Flour
20
800
Water @ 38°C
32
1280
Fresh Yeast
8
320
Sugar
5
200
TOTAL
65
2600
2.FINAL DOUGH
Ferment
65
2600
Strong White Bread Flour
80
3200
Milk Powder
5
200
Salt
1
40
Sugar
5
200
Butter
10
400
Eggs
28
1120
TOTAL
194
7760
Oven profile: bake in the deck oven at 175°C, top heat 6, bottom heat 5 for 28 minutes. No steam, draw the damper for the last 5 minutes
Method:
Whisk all the ingredients for the ferment together in a steel bowl.
Cover with cling film and set in a warm place for half an hour.
Mix all the ingredients, together with the ferment, in an upright machine with a hook; 2 minutes on first speed, then scrape down; 6 minutes on 3rd speed. A spiral mixer is a good alternative.
Rest, covered, for 15 minutes, then scale into 970g pieces and divide each into 2, 3, 4, 5, 6, 7, or 8 equal sized pieces, depending on the number of strands in your plait. Try to avoid using any flour on the bench during this and subsequent stages.
Mould round, cover and rest 5 minutes.
Line trays with silicone paper. Roll out strands to 11” and plait according to instructions.
Double brush with beaten egg. Top with poppy seeds. Set to prove.
Prove 50 – 60 minutes at 35 - 40°C, 85%rH.
Bake as oven profile.
Cool on wires.
16. Croissant Dough
We made a selection of Croissants, Pain Amandes, Pain aux Chocolats and some Palmiers. We made the croissant dough on day one, and refrigerated overnight, laminating the dough to make the final products on day two.
MATERIAL
FORMULA [% OF FLOUR]
RECIPE [GRAMS]
Strong White Flour
100
2400
Salt
1.3
32
Milk Powder
5
120
Yeast
6
144
Cold Water
63
1512
SUB-TOTAL
175.3
4208
Concentrated Butter
41.7
1000
TOTAL
217
5208
Method:
Mix the ingredients for the dough to form cool, developed dough.
Put in a plastic bag in the chiller and retard overnight. Roll out the slab of butter and put back in the chiller.
Roll the dough out to a rectangle 8mm thick. Put the butter slab onto 2/3 of the rectangle, and fold in 3, letter style.
Turn the dough piece clockwise through 90°. Roll out to the same size as before, fold as above, and turn. Repeat once more.
Chill the billet for half an hour and give 2 more folds and half turns as described. This gives 168 layers of butter in the croissant dough. Chill again for half an hour.
Roll the dough piece out to 5mm and use a croissant cutter to cut out triangle shapes. Stack into piles of 6 and rest covered for 2-3 minutes.
Tease out each triangle, fold up the top edge and roll up tightly. Roll out the feet to pointed ends and move round so these feet join up to make the classic shape.
Place on silicone lined baking sheets and brush with beaten egg.
Prove at 38-40°C, 80%rH for 40 minutes.
Bake in a hot oven, 235°C for 12-15 minutes
This is a longer slideshow covering our baking activities in Leeds.
https://www.youtube.com/watch?v=qVtUz_2I_jY
We hurried back up north after a completely full-on day to rendezvous with Alison plus her Sister, Beverley, and her daughter, Eve. They go to Powburn Show every year, with Eve keen to take part in a number of the competitions taking place; including the wrestling! We went to our nearest good pub, the Tankerville Arms, at Eglingham, for some great food and I enjoyed some fine local ale.
However, I had to rise very early in order to finish off all of the display work and the price list to take to the Show the next day.
The weather was perfect, in contrast to last year. It took 2 car loads to transport all the bread to the Show, and I had a customer in between deliveries, coming to visit me at home, all the way from Edinburgh.
Our next-door neighbour, Anna, has been a great supporter of the Bread and Roses venture, and she came along as a key part of the day’s sales team….I can’t thank you enough, Anna!
And, we sold a lot of bread and baked goodies on the day. To finish a very long post, here are some photographs of the stall, and the team in action.
https://www.youtube.com/watch?v=8D8IT4n_crI
Thank you so much to all involved: Joe and the Leeds team, my parents, Anna, to Shuffles, Beverley and Eve. To Alison of course, for her love, and never-ending patience. And to Codruta; we so enjoyed having you to stay.
Last Friday I finally returned from my latest trip to China and was eager to try my hand at a rye bread after reading about some interesting ones on The Fresh Loaf. I wanted to make one utilizing a Yeast Water starter per my baking friend DA Brownman who recently baked a master piece using a combination of a Yeast Water starter and traditional SD starter.
Since I have been having some fairly successful bakes using coffee in place of the water in my multi-grain bakes I decided to try again and used a simple dark roast coffee for the soaker and for the final dough. I made a soaker using rye berries and cracked wheat. I mixed the hot coffee with the dry ingredients and let sit for 24 hours covered at room temperature.
For the Yeast Water starter I wanted to develop a Pumpernickel starter so I built up the starter in 3 stages. The first stage was left for 4 hours at room temperature and the second stage was left overnight for about 8 hours at room temperature. The final build was left for around 5 hours at room temperature. I tried to make exactly 425 grams of starter, but be sure to weigh your final starter and adjust as needed.
Make sure you drain the grains from the soaker, but be aware that they will absorb a great deal of the liquid. Even though the hydration of this dough is only 70%, it is really much higher when you take the soaker into consideration.
Soaker
485 grams Hot Coffee
100 grams Cracked Wheat
150 grams Malted Rye Berries
Mix coffee in a bowl with other ingredients and let sit covered at room temperature for 24 hours.
Yeast Water Starter Build 1
60 grams Yeast Water
60 grams Pumpernickel Flour
Mix ingredients in a bowl and cover. Let sit at room temperature for 4 hours or until you see some activity and your starter is almost doubled.
Yeast Water Starter Build 2
100 grams Yeast Water
100 grams Pumpernickel Flour
Mix above into starter from Step 1 and let sit covered for 8-10 hours or until the starter has almost doubled.
Yeast Water Starter Build 3
15 grams Yeast Water
100 grams Pumpernickel Flour
Mix above into starter from Step 2 and let sit covered for 4-5 hours or until starter has almost doubled. You can also put in the refrigerator and leave for up to 1 day if necessary until you are ready to bake.
Main Dough
Ingredients
425 grams Starter from above
150 grams Graham Flour (I used Bob's Red Mill)
200 grams White Rye Flour
100 grams Pumpernickel Flour or Dark Rye Flour (I used KAF)
70 grams Roasted Wheat Germ (adds a nice nutty flavor)
370 grams Dark Roast Coffee (90 degrees F.)
14 grams Sea Salt (or table salt)
10 grams Walnut Oil (substitute any oil desired)
Procedure
I mixed the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes. I then added the Yeast Water Pumpernickel levain, oil and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. Note that since this dough was extremely sticky it was not very easy to do a stretch and fold. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 2 hours. I had planned to make 2 boules but since this dough was so moist and did not come together like a bread made with white flour I decided to form it into a large Miche. Alternatively I could have formed it into loaves and baked in a bread or Pullman pan.
Cover the dough in your pans or basket and let it sit at room temperature for 2 hours or until you notice some lift to the dough and it can pass the poke test.
Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until the loaf was golden brown and reached an internal temperature of 200 - 210 degrees F.
I had to bake this bread for almost 50 minutes since it was so moist and the final dough came out with an excellent crust and moist crumb but a little denser than I would have preferred. It is an excellent bread for some sharp cheese and/or a nice grilled cheese sandwich.
I've been back from a week's vacation in lovely cool Aspen and just getting things caught up.
The day before I left. I got a sudden urge to bake in my wfo. I don't know what brings on these urges, I'm sure there is some disfunctional reason, maybe fear of not being able to bake for a whole long week.
I did manage some soda bread, upon request. First baking I've done at such a high altitude. A few minor adjustments and other than not turning the heat up a little higher on the oven, which I found out later about, it turned out wonderful and everyone was pleased. Sylvia's 'mom's' Irish Soda Bread is one of my most family requested breakfast breads.
I order my Italian Antimo Caputo Tipo '00' flour from 'Taylor's Market' on Amazon.com. I just love it..the flour and the Market. They ship me 10 small bags for $37.95 plus $7.25 shp. The price is market fair and the shipping is well worth my time and gas money and it's delivered to my door...I love it.
I baked and roasted chicken.
As the oven fired up, good and hot I roasted a chicken, one of my favorite things to do. A lovely little organic chicken flavored with organic lemon, lemon juice, fresh rosemary, garlic, O.Oil, salt and pepper.
Mike say's this is my very tastiest pizza crust and his favorite. It's very thin, super crispy, flavor like no other flour and does bake up best in a very hot wfo...I like about 750+F and 500+F floor, seems to work best in my wfo.
I made 4 pizza balls and stretched them out to make nice sized Margherita pizza's.
This flour is very extensible and makes stretching the dough thinly a pleasure.
This is a pretty standard recipe for the Pizza Margherita Dough comes from the 'Forno Bravo.com'. you can add a little more hydration depending on your on personal preference.
500g Tipo '00' Italian Flour
325g Water 65% hydration
10g salt
3g ADY I used IADY and reduced a little for overnight fermentation
Stand Mixer, add all ingredients, mix slowly for 2 minutes, faster 5 minutes, slow 2 minutes.
I use my own judgement hand or machine mixing to get a good gluten formation to shape the dough balls.
Form into 3 dough balls - I made 4 and stretched the dough thinly to make 10 to 12 inch pizza's.
Refrigerated overnight and warmed up the 4 dough balls 2 hours before shaping and baking.
Organic Lemon Rosemary Chicken and Pizza Margherita with EVOO and garden basil
Pizza Margherita
This is my Sourdough Semolina Country Bread I posted on my blog earlier and also made some rolls with same formula. Sorry no crumb shot. This was bread to leave home in the freezer.
Only single shot..sorry not very good!
Aspen site seeing at over 11,000ft.
Bottoms up!
OMG I almost forgot..our traveling companion and new addition to the family.. A mini Pom her name is 'Lolly Pop' and the adored little hamster 'Fluff'.
Update: The round boule was wrapped in parchment and a towel for 30 hours to see what difference it might make. It cut much cleaner and tasted twice as sour. A quartered pix and another one with one of the quarters sliced.
This one is for Ian. After coming back from China his first bread viciously turned on him and became a disaster. We have wanted to bake off his wonderful looking Mocha Multi-Grain SD bread for some time.
He spoke highly of how it tasted and it sure looked tasty even though it didn’t have his newly brewed cherry YW in it. David Snyder’s take on Horst Bandel’s Black Pumpernickel from a year and half ago popped up this past week. txfarmer’s chocolate 36 hour baggies from a year ago came up too and they too looked delicious. Breaducation’s wonderfully over-seeded and add in’s take of Chad Robertson’s Rugbrot appeared. It was just beautiful. Then Mebake’s Multi-grain Struan with soaker and seeds showed up. Very nice indeed. All were inspirational for this unique bread.
So, we thought we would combine something from all 5 and commemorate Ian’s recent bread disaster with a long retarded, ‘Mocha Disaster Chacon’ in multi-grains, mega seeds, super soak with YW and SD combo starter. You have to pay homage to the bread gods as the Maya did to their gods when it didin't rain enough for their liking and needs. gods like the attention when things go bad and if you don't comply with a suitable offering then who knows what bad and terrible things will happen to you. So we hope the bread gods will accept this gift and let Ian's future bakes be fruitful, delicious, well risen with blistered, dark, crispy, thick crust and moist, airy crumbs.
The flours used included durum atta, semolina, dark rye, whole wheat and AP. The soaker included rye, WW and spelt berries, buckwheat groats, cracked bulgar and barley, steel cut oats and quinoa. The seeds included; pumpkin, sunflower, millet, hemp and flax.
Ian loves his pistachio oil but we used walnut oil here. What would an Ian bread be without potatoes? So we put some in. Sorry no caramelized onions, I feel a little guilty since they too would have been a nice addition. In this case, grilled left over red and sweet potatoes were sautéed in butter, olive oil, and herbs.
We had some possum pelt and armadillo nectar but decided not to use them thinking they might get lost in the mix. My apprentice was heartbroken since she had risked life and limb to catch these critters. We will leave these exotic ingredients and those from the auto parts store to the Ian – the master of bread ingredient combinations, if not, scientific oddities.
These boules were not total disasters, were deeply browned and cracked as Chacons are wont to do. Sadly, no blisters as Big Old Betsy just doesn't provide them as well as the mini oven does. Small is beautiful they say and, when it comes to ovens, they are correct. Can’t wait to cut into one to see how open the crumb promises to be - even with 122% soaker and seeds.
Well we didn't wait long. The crumb was open and so moist. Had the heel plain and a slice toasted with butter. Delicious! Then it was time for lunch. This bread called for a nice limoncello for lunch, being a special occasion and all- and some fine pate too. Life is good. Another great sunset last night.
The formula follows the pix’s as usual.
The Method
The method for this bread is a little complicated but not difficult if you don’t mind really sticky dough. The sourdough and yeast water starters were built together ‘en combo', instead of separately, over (2) 3 hour and (1) 2 hour builds.
The SD portion was seeded with 10g each of our rye sour, desem and multi-grain starters. The levain was then refrigerated overnight for 10 hours. The next morning it was allowed to come to room temperature before incorporating into the autolyse.
The soaker was made by pouring hot mocha coffee over the mix and allowing it to steep for 6 hours. The mocha coffee was made by putting 5 heaping teaspoons of Ghirardelli’s Double Chocolate mix in our standard brew. It was yummy on its own.
The dough, mocha, malts, potato and salt were autolysed for 2 hours. The levain was added and incorporated into the autolyse in the mixing bowl on KA 2 for 2 minutes and then 2 minutes on KA 3. The dough was allowed to rest, covered, for 30 minutes.
This is sticky dough so it was hand kneaded on a lightly floured surface for 4 minutes until it was smooth. The dough was allowed to rest for 20 minutes before the first of 3 S&F’s were done 20 minutes apart. The first one should have incorporated the soaker and the 2nd one the seeds. But I dumped them all in on the first one and then struggled to preserver against impending disaster.
There is a lot of mocha, soaker and seeds in the Mocha Disaster Chacon! Don’t give up, they will all get in there eventually. I had to add some bench flour and knead the dough to get it to work well for me. The dough was then allowed develop and ferment for 1 hour in the oiled, covered bowl.
The dough was divided in half for two 800 plus gram boules. 102 g of this was pinched off for a knotted roll that was placed in the middle of the rice floured baskets (a Chacon directive) and the remainder of the dough was formed in the Chacone style and placed over the roll.
The 2nd oblong boule has a knot in the center but, instead of folding the edges up for the remainder of the dough, it was formed into a short fat batard (as opposed to a short, fat ba*tard) with a depression in the middle - just so it wouldn’t look the same as the round but it ended up looking the same anyway.
Once the baskets were loaded, the loaves were allowed to proof on the counter for 90 minutes in a tall kitchen trash can liner before being retarded overnight for 14 hours. They doubled in fridge – a good sign.
Since it rained last might, it was 75 degrees this morning so we decided to bake these boules off together in the big GE for a change with (2) of Sylvia’s steaming pans in place below the stone. The oven was preheated to 500 F.
The boules were removed from the fridge and overturned onto a peel covered with parchment – no sticking. The Chacon never requires scoring since it is allowed to naturally open up as it sees fit. Into the oven they immediately went, as cold as the fridge could make them.
They didn’t seem to notice the heat. These boules sprang very well, cracked nicely and baked up deeply brown. They were steamed for 15 minutes with the temperature being turned down to 450 F after 5 minutes.
The steam was removed at 15 minutes and the temperature turned down to 425 F convection this time. The Chacons were rotated every 10 minutes until they were done, 205 F inside, about 20 more minutes or 35 minutes total.
The boules were allowed to rest on the stone for another 10 minutes with the oven of and door ajar before being removed to cooling racks.
Ian's Mocha Disaster Chacon
Mixed Starter
Build 1
Build 2
Build 3
Total
%
SD Starter, ( Desem, Multi-grain, Rye)
30
0
0
30
5.16%
Yeast Water
20
50
0
70
16.83%
Durum Atta
10
20
0
30
7.21%
WW
20
20
0
40
9.62%
AP
0
0
50
50
12.02%
Dark Rye
20
10
0
30
7.21%
Water
30
0
50
80
19.23%
Total Starter
130
100
100
330
79.33%
Starter
Hydration
100.00%
Levain % of Total
19.84%
Dough Flour
%
Non - Diastatic Malt
3
0.72%
Dark Rye
50
12.02%
Ground Flax Seed
10
2.40%
Semolina
50
12.02%
Durum Atta
50
12.02%
AP
200
48.08%
WW
50
12.02%
Diastatic Malt
3
0.72%
Dough Flour
416
100.00%
Salt
9
2.16%
Mocha Coffee
256
61.54%
Dough Hydration
61.54%
Total Flour
581
Mocha Coffee
566
T. Dough Hydration
97.42%
Whole Grain %
56.97%
Hydration w/ Adds
96.62%
Total Weight
1,663
Soaker
%
Quinoa
20
4.81%
Hard Red WW Berries
10
2.40%
Rye Berries
10
2.40%
Buckwheat Groats
20
4.81%
Steel Cut Oats
20
4.81%
Cracked Bulgar
20
4.81%
Cracked Barley
20
4.81%
Spelt Berries
10
2.40%
Mocha Coffee
145
34.86%
Total Scald
275
66.11%
Add - Ins
%
Barley Malt Syrup
10
2.40%
Walnut Oil
10
2.40%
Millet & Hemp Seeds - 25 ea
50
12.02%
VW Gluten
10
2.40%
Mashed Grilled Potatoes
72
17.31%
Pumpkin & Sunflower - 45 ea
90
21.63%
Total
232
58.17%
(5) heaping tsps of Ghirardelli Double Chocolate Mix
You haven't seen me here for the last 5 month because I don't like baking or bloging anymore, no the opposite is the case. I can't wait till end of October to be back in my own kitchen and have again the time to bake and follow the Fresh Loaf. If you are wondering what I was doing during this time, klick and have a look:
Folding process is always to feel whenever novelty. Instantaneously to increased durability, hand feel, that is the magic seems as if. But why did was just folding, increased durability for any reason?
And, Everyone, Use some cheese on your pizza? If you use a variety of cheese, what cheese combination?
This is my second attempt at the multigrain Struan from Peter Reinhart’s wonderful book: Whole grain Breads. This is no easy dough to deal with, and I remember now why i have chosen to put it off for a second trial. The high proportion of soaked grains (I used some seeds too), held loosely by 100% whole wheat flour, some butter, and honey; makes for a very sticky dough.
I have used a sourdough preferment instead of a yeasted preferment, to give my dough a boost of strength, and flavor. The final dough was leavened with commercial yeast @ 2.5tsp. I also chose not to add any more flour, so the dough was stickier but soft. Ultimately, the dough should come together coherently and form a ball.
Notes to self:
1 – Use a mixer. Your hands will get messy with this one.
2 - Add some more whole wheat flour to the final dough.
2 – Bake it in pans, NOT free form.
3 – Apply egg wash prior to Poppy seed garnish. Water will not do the job properly.
4 – Bake *4 the recipe quantity, as this bread disappears almost immediately.
Soaker: (Millet, Cracked Oats, Buckwheat, flaxseeds, Sunflower seeds, toasted sesame) in Hot water.
Formed Batards:
The flavors, texture, aroma are all out of this world. The crust is sof, yet crunchy from all the popp seeds. The crumb is soft, crunchy, isn't chewy at all, and very aromatic. Overall, the bread isn't dense it is just closed textured.
The bread was praised by all members of my household. The extra crunchiness brought by the addition of millet was just the right addition to compement the rest of the textures. This is one absolutely magnificent recipe from a magnificent bread book.
In a way, today was “really” the first day of my retirement. Our granddaughters are back in their parents' keeping. I'm not teaching this week. I discovered a couple of changes in my cooking and baking, compared to my approach pre-retirement.
The only quasi-business items on my to-do list involved phone calls only. So, I had lots of discretionary time. On Saturday, at the farmer's market, we had decided ratatouille omelets sounded like a great dinner for Monday night. I have always made a somewhat shortcut version in the past. Today, I did it “right,” following Julia Child's recipe to the letter - the eggplant, zucchini and onions/peppers/garlic mix each sautéed separately. No canned tomatoes, but a mix of vine-ripened heirloom tomatoes, peeled, seeded and hand cut in strips. No need to compromise to save time.
This morning, it occurred to me that our omelets really needed to be accompanied by fresh-baked baguettes. If I'd thought about it last night, I'd have made a poolish, but I didn't, so they needed to be “straight dough” baguettes. No need to run errands or prepare for the next work day. No problem at all.
I had made some surprisingly good straight dough baguettes before. They had lovely flavor but not very good crumb structure. Today, I made the version from Advanced Bread and Pastry. It is 70% hydration and calls for a very short mix and (for a yeasted baguette) a long, 3-hour bulk fermentation with 2-3 folds.
Ingredients
Baker's %
Wt (g)
AP flour
100
262
Water
70
184
Yeast (instant)
0.3
0.8
Salt
2
5
Malt (powdered, diastatic)
0.5
1
Total
172.8
452.8
Mix flour and water to a shaggy mass. Cover and autolyse for 20 minutes.
Add the yeast, salt and malt to the dough. Mix on low speed for 1-2 minutes, then on Speed 2 for 3.5 minutes.
Transfer the dough to a lightly oiled bowl and cover.
Bulk ferment for 3 hours with folds at 50, 100 and 150 minutes.
Divide into two equal pieces and pre-shape as logs.
Rest, covered, for 20-30 minutes.
Shape as baguettes.
Proof en couche, seam-side up, for 45 to 60 minutes.
Bake at 460 dF for 22-25 minutes, with steam for the first half of the bake.
The loaves sang loudly when they were taken out of the oven. The crust was very crisp and thin. The crumb was somewhat open, more so than the other straight dough baguettes I've made. The flavor was quite good with noticeable sweetness. Really a classic baguette taste.
In hindsight, I think two folds would have been sufficient.
