The Fresh Loaf

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March 6, 2012 - 6:28pm
sweetbird's picture
sweetbird

Buckwheat-Apple-Cider Sourdough

While reading the article in New York Magazine on artisinal bakers in New York City that I posted in the forums yesterday (http://nymag.com/restaurants/features/new-wave-breads-2011-12/), I saw the photo of a buckwheat-pear bread and was reminded of this one that has become a favorite in our house. It's a buckwheat-apple bread dreamed up by a Swiss baker/blogger and posted on yeastspotting a few years ago. The blog post was so charming that I had to try it immediately. I have loved it and baked it many times since.

Here is the original blog post that captured my imagination:

http://oventv.wordpress.com/2009/08/27/buckwheat-apple-sourdough/

I've made some minor changes based on what I have available. Here is the formula that I use:

Buckwheat Apple Sourdough

(by oventv.wordpress.com)

Liquid levain:
100 g buckwheat flour
125 ml hard cider
15 g mature starter (mine was 100% hydration)

Dough:
385 g bread flour
15 g vital wheat gluten
230 ml hard cider (start with 200 ml and add more cider as required)
12 g salt
a little less than 1 tsp. instant yeast (I used SAF)
1 tsp. pear honey ("Birnel"), can be substituted by any sweetener
40 g dried apple rings, chopped
85 g (½ cup) whole buckwheat groats

 

Mix the ingredients for the liquid levain and leave at room temperature for 12 hours.

Pour 1 cup of boiling water over the whole buckwheat and let it soak for 10 - 15 minutes, until cooked through.  Drain well and set aside.

Mix the liquid levain, flour, vital wheat gluten and cider and let it autolyse for 15 to 30 minutes. Check the consistency and adjust as necessary; you’re looking for a tacky but not sticky dough.

Mix the final dough, but don’t add the apple chunks and the buckwheat yet. I processed for about 6 - 7 minutes on medium speed in my KitchenAid. At the end, mix in the apple pieces and about 2/3 of the soaked buckwheat groats. The rest are reserved for the top of the loaf, if you like (if not, go ahead and add them all to the dough).

Let the dough ferment in a warm environment (I kept it at a temperature in the mid-80sF) for about 1½ to 2 hours, with two folds at 30 and 60 minutes. The original recipe calls for one fold at 40 minutes, but I thought my dough needed more. I let it ferment about 2 hours.

This dough weighs about 1,050 g, and I bake it as one large hearth loaf. It can be divided into two smaller boules if you like. Bench rest and shape, and start your oven and stone preheating to 430°F at this point. I found that the final rise was fairly quick -- about 40 minutes. In fact, it took me by surprise and my oven wasn’t quite ready, so I ended up over-proofing slightly.

I used the dough ball trick that I mentioned in my previous post.

    

Bake the loaves on a preheated baking stone with steam at 430°F, checking and turning at around 20 minutes and lowering the temperature if the loaves are taking on too much color. I turned off the oven when the loaf reached an internal temperature of 205°F and let it sit on the hot stone with the oven door ajar for 10 minutes.

 

Ingredient notes:

I use a wonderful hard cider from my part of the world, the northeast U.S.  It's Woodchuck Hard Cider from Vermont and comes in a 355 ml bottle, which is just exactly the amount that is needed for this bread. About one-third goes into the levain and the rest is used in the dough. I use it at room temperature.

The flour I used in this loaf (besides the buckwheat flour) was King Arthur AP, even though the formula calls for bread flour. I would have been better off using the Sir Lancelot I had, or something else to offset the weak buckwheat flour, but even so this came out very well.

I use a raspberry honey from a local beekeper instead of the pear honey in the original formula.

This bread has a deep, somewhat nutty and subtly sweet flavor. It is outstanding as toast. I tried to capture the extra depth of color that it has when it comes out of the toaster. It's spectacular with butter and marmalade or with cheeses. I encourage you to try it! Thank you to the sweet baker from Switzerland (who doesn't seem to be blogging any longer, sadly). I'm grateful for this very special bread.

  

All the best,

Janie

I'll send this back where it started from, to Susan's yeastspotting:

http://www.wildyeastblog.com/category/yeastspotting/

 

March 6, 2012 - 5:16pm
dabrownman's picture
dabrownman

Pain Rustique au Levain du Sud-ouest - Retarded

Baked off the 20 hour retarded boule that was identical in every way to the non retarded one  baked yesterday.  The crust on this bread is even better than the non retarded one.  But the crumb is more airy on the non retarded one.  The taste is better on the retarded boule but the texture is better on the non retarded one.  I have to call this a draw.  Both have their strong points and both are very good SD breads.  It was a nice experiment to complete and not what was expected.  I though that the retarded loaf would win hands down but this was not the case.  Here are some pix's.

A nice grilled cheese w/ beer can chicken sandwich for lunch

 

 

March 6, 2012 - 4:39pm
Isand66's picture
Isand66

Italian Country Style Sourdough

I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did.  Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice.  I started with the recipe for Italian Bread and changed the biga to using  my sourdough starter or levain and used European style flour, rye, barley and whole wheat flour instead of bread flour.  I also added some organic cracked wheat bran to make it interesting and used molasses instead of sugar.  Oh...and I used buttermilk instead of water...but other than that it's like I copied the recipe from the book!

The bread is rising in 2 bannetons as I write this, so I will let you know how it comes out at the end of this post....or if it doesn't turn out very well you may never read this  :).

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

6 ounces European Style Flour from KAF (you can use bread flour in place of this)

3 ounces Medium Rye Flour

2 ounces Barley Flour

2 ounces Whole Wheat Flour

2 ounces Organic Cracked Wheat Bran

11 ounces Luke warm buttermilk, 90 - 95 degrees Fahrenheit

1  2/3 Teaspoons Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Molasses

Directions

Using your stand mixer or by hand, mix the buttermilk with the starter to break up the starter.

Add the flours, salt, olive oil, and molasses and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

I do have to say the crust came out excellent on this bake and the bread had a nice flavor with a slight sour and nutty overtone.  The crumb could have been a bit more open but overall I would consider this one a success.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

March 6, 2012 - 11:51am
Franko's picture
Franko

Old Style Sicilian Bread Roll- Nfigghiulata Antica

A book I've owned for many years and still one of my all time favourites for Italian cooking is Carlo Middione's 'The Food of Southern Italy'. Middione's Sicilian Bread Roll in the Old Style or Nfigghiulata Antica he believes may predate calzone, going back to the Saracen occupation of Sicily in the ninth century. The preparation of this dish takes slightly more time than a typical calzone or pizza but it's a nice change from the norm with the variety of meats and vegetables Middione uses in his recipe, and the fact that tomatoes, so typically found in these types of dishes, is not a component. Other than the exclusion of tomatoes, there doesn't appear to be any strict guidelines to what you might use as a filling, but I stuck close to the recipe given, with a few minor additions of my own. The filling in this roll was ground pork and veal lightly sauteed, sauteed onions and fennel, blanched chard and cauliflower flowerettes, black olives, julienne strips of salami and small cubes of provolone cheese.  My own inclusions were the fennel, some ground black pepper, scant amount of salt, some oregano and grated parmagianno . The dough can be whatever your favourite pizza dough happens to be, but recommend keeping the hydration to somewhere in the low 60% area to make the dough strong enough to hold the filling without tearing when it's rolled up. Roll or stretch the dough out to a rectangular shape as for cinnamon buns and brush all but the bottom 2 inches with olive oil. Spread the filling evenly over the dough and roll towards you tightly as you would for cinnamon buns.

Once rolled, ensure that the seam and ends of the roll are tightly sealed so that the filling wont leak out during baking, transfer to a paper lined cookie sheet, seam side down, and brush with olive oil. Gently bend the roll in a wide curve or crescent, the crescent shape being an important symbol in Saracen culture. While Middione doesn't mention this in his recipe, I took some scissors and snipped small steam vents along the length of the roll to keep the roll from getting soggy during baking.

Proofing time was 30-35 minutes at 75F/23C, and best to have the roll slightly under proofed to keep it intact during baking. Bake in a pre-heated 350F/176C oven for 15 minutes, brush with any oil that may be in the pan or use fresh, and continue baking and brushing with oil periodically until it takes on an appetizing colour and there is some evidence of melted cheese. Baking times are approximate based on the size of the roll made, so your senses and individual preferences are the best guides to use for when it's time to remove the roll from the oven.

Let the roll cool for 15-20 minutes to firm up before slicing, make a salad in the meantime, pour a glass of wine and enjoy!

Ciao,

Franko  

March 6, 2012 - 8:34am
proth5's picture
proth5

Our Far Flung Correspondents (again)

It's been a while - but here I am, right where I need to be - in Paris at the Coupe du Monde de la Boulangerie.  After a day of tour guiding "adventures" (including the return of the "Naked Baker" - a story for which the world is not prepared) I thought I would go over to the competition area, check out the day 3 baking and snap some photos.   Then rest my tired tootsies and post them to TFL.

This is me, taking photos - which I never do in Paris - not even at my Sunday dinner at a famous landmark - so set expectations accordingly - but here they are for you...

Team Italy - baguette fantasie and other breads

Team Italy - crumb shot

Teanm France - Crumb shot

Team France - Decorative scoring

Team France - Decorative piece

Team South Korea - Decorative piece

Team Taiwan - Decorative piece

Team Peru - Decorative piece

Team USA - Decorative piece

At the Judges Tables

I could go on and on about the nuances of the competition - the fact that Taiwan was the only team the first day to finish on time - that this year Team USA finished on time, also - that the Austrian judge saw both me and the guy standing next to me almost spit out a piece of the bread from Team Taiwan (seaweed in bread - this is a love it or hate it deal - which, in a competition, is always a gamble)- the reaction of Team USA to French flour (they don't much like it) - but you don't want the blow by blow - you want the pictures...  and I took all my camera could hold.

Tomorrow we learn the results.  Let me tell you, there is some tough competition (the scoring on Team France's breads just kills me...), but I will stay true to my team.  Go Team USA!!!!!!!!!!

March 6, 2012 - 2:19am
sonia101's picture
sonia101

Big day making Pasta ( Maultaschen )

I'm soooooo tired!

I made my favourite Pasta today, I only do this a few times a year and spend the whole day making them. I always make them in bulk and freeze them, tho most of the time my extended family end up taking most of my stash!lol.....Hmmm I made 100 Maultaschen today, I wonder how many I will get to freeze and eat?

This is a bulk recipe that makes approx. 100 large Maultaschen.

Maultaschen

Pasta Dough

2 kilos of type oo flour

2 dozen eggs

salt

Filling

500 grams minced bacon (minced)

8 medium sized onions (minced)

6 cloves of garlic (minced)

1 kilo pork sausage meat ( I used pork sausages and squeezed them out of their castings)

3 stale rolls soaked in water and then squeezed to remove the water

1.5 kilo cooked spinach ( I used finely chopped frozen spinach and removed all the water)

1.5 kilos ground lean beef

9 eggs

10 tablespoons chopped fresh parsley

salt, freshly ground pepper and freshly grated nutmeg to taste

1 egg and 3 tablespoons milk mixed (for brushing the pasta sheets )

Make the pasta dough and refrigerate until needed (depending on the size of eggs you might need a touch more flour). Mince the meat, bacon, garlic and onions and add all the ingredients and mix really well.

 

Season to taste with salt, pepper and nutmeg...I recommend placing a tablespoon of mixture onto a plate and popping it into the microwave and having a taste test to make sure it is  tasty enough. I had to taste the mixture 3 times before I got the taste to my liking.

 

Roll out the Pasta into long strips ( Thank god I have an electric pasta machine, I used setting#7 as my final pass) Top with meat mixture (just under 1cm thick approx) and brush the edges with egg/milk wash and top with another strip of pasta. At this stage I normal have a mess everywhere and today I even got flour on my camera lens LOL

Using a wooden spoon handle make impressions to seal each individual Maultaschen.

Using a zig zag pastry cutter cut them into individual Maultaschen.

Drop a few (depending on the size of your pot, I cook 10 at a time) into boiling (soft boil or they might split open while cooking) salt water and cook for 15 minutes, then drain. Refrigerate or freeze until needed.

 

Reheat in stock and serve with either a beef or vegetable stock and top with slow dry fried onions. You can also slice and fry them in butter, or  scramble an egg over them.

 

My reward after a hard day of cooking :-)

Cheers Sonia

March 5, 2012 - 7:24pm
PiPs's picture
PiPs

Autumn baking - Fresh bread for friends

Mornings appear a little darker here after we quietly slipped into autumn with little fanfare or apparent change in day-to-day weather. Both Nat and I have been waiting so impatiently for the cool change of a winter’s day. And although we don’t get the biting cold and snow here in Brisbane, it will make such a refreshing change from the sticky humid weather of late.

While initially my baking centred on our home life, there has been an increasing amount of bread being baked for friends. And with each bake I am becoming less and less interested in baking with white flour. For me, one of the most exciting aspects of these bakes has been the opportunity to bake bread for our friends using wholly fresh milled flour.

Saturday was an example of one of these baking days … a bake day that started a few nights earlier. The bake list for Saturday included a batch of Wholewheat banana and choc-chip muffins, Desem Wholewheat x 2, Country Bread x 2, Walnut and Sage Wholewheat x 2 and a Vollkornbrot.

For our desem bread this week I wanted to use the white wheat fresh from my aunt’s farm near Dalby. This meant spending an evening during the week sorting through a kilogram of wheat picking out impurities and non-wheat material. My eyes were certainly a little blurry by the end of this process.

 

 

Something I have noticed is the correlation between the how well planned a bake is and the amount of mess I seemingly generate. Let’s just say I am rapidly improving on both counts! And as seems to be my usual process, Friday afternoon was spent milling, sifting, soaking, building starters and then cleaning up. The desem dough was soaked overnight with the salt added ready for mixing first thing in the morning.

When Saturday arrived it felt hot and humid though Nat assures me it wasn’t that bad. The morning sun poured through our kitchen window bumping up the temperatures into the high 20s by breakfast time. This was going to be fast paced day. I mixed the doughs cool but found everything fermented quicker than normal and it was safer to prove the shaped bread in the fridge for and hour or so before baking. My oven is still proving to be a bottle neck in these situations.

It has been sometime since we have cut a loaf still warm from the oven and stopped for lunch to enjoy it. We cut open one of the desem loaves, enjoying one of the best bread experiences we have had in a long time – a simple fresh lunch with many sighs and nods of approval.

By mid afternoon the Vollkornbrot was baking in the slow oven while friends arrived to collect cooling breads. With the kitchen clean, we stopped, sat outside, enjoyed a cup of tea and watched the world race around us for a change.

Cheers,
Phil

 

 

 

March 5, 2012 - 7:22pm
dabrownman's picture
dabrownman

Pain Rustique au Levain du Sud-ouest

I wanted to create a rustic rye, whole wheat, SD bread that was based on David Snyder's  technique for Pugliesi Capriccioso where it is baked upside down and no slashing is involved - since my slashing is primitive to say the least.  I also wanted to incorporate some rye, whole wheat and berries of each as as a boiled soaker to improve the taste, sour and texture of the SD bread while keeping the crumb open, soft and specked with brown bits.   The crust I wanted crunchy right out of the oven and turning to chewy as it cools and ages over 24 hours.  Well this it and it is named after the great Southwest of America - Rustic Southwest Sourdough Bread.   I am trying this with and without overnight retard to see which one I like better.  These pictures are from the none retarded bread that actually stuck to the benetton causing it's odd scar.  Wish I could do that every time.  This loaf also might have over proofed since I didn't get the oven heated in time to bake the bread when it was ready. It tastes terrific anyway.   The recipe follows the Pix's

Pain Rustique au Levain du Sud-ouest

 Yield: Two 850 g Loaves

Ingredients

Levain Build

50 g KA AP flour

50 g Whole wheat flour

50 g Whole rye flour

150 g water, cool (60 For so)

25 g active starter (100% hydration)

Boiled Soaker

25 g rye berries cracked

25 g WW berries cracked

25 g 6 grain cereal

Final Dough  (77% hydration, including levain excluding the soaker)

600 g KA AP flour

300 g KA bread flour

645 g warm water (80 For so)

14 g pink Himalayan sea salt (1.5%)

325 g  Levain

Boil and Soak – soaker ingredients in twice as much water by volume.  Bring to a boil and turn off heat and let soak overnight covered with plastic wrap.  Drain any excess liquid off in the morning.

Directions

1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt or the soaker. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA 3. The dough should have a medium consistency. Add the scalded and caramelized berries and mix on KA 3 for 1 minute

3. Ferment with S&F: 2 hours. Stretch and fold the dough in the bowl 5 strokes at the 30minute mark. Stretch and fold again, 5 strokes, at the one hour mark folding it into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes.  Divide dough in two.  Form into ball stretching the skin tight and place in floured benetton or shape into batard leave to ferment 1-2 more hours until the dough is at least 75% larger than when you started the ferment.  Remove from benneton and bake as below.

4. If retarding: do 1 S&F in the lightly oiled bowl forming the dough into a ball again. Refrigerate 8-20 hours, depending on how much time you have and sour your taste.

5. Divide and Shape: take dough out of refrigerator and let it come to room temperature about 1 ½ hours. Divide the dough into what 2 pieces and pre-shape, then shape into boules or batards 20 minutes later.

6. Proof: Approximately 1.5 to 2.5 hours a t82 F. Ready when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above. When the loaves go in, I throw 1 cup of boiling water into the cast iron skillet right after loading the bread on the stone.

8. Bake: Do not slash loaves. Bake seam side up on stone at 500 F for 5 minutes, turn down temperature to 450 and bake for another 10 minutes. Remove steaming apparatus after 15 minutes. Turn down oven to 425 F convetion  now and bake 15 minutes more, turning loaf every 5 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaves on stone with oven door ajar, oven off for 10 minutes. Move to cooling rack until loaf is room temperature.

 

 

  
March 5, 2012 - 2:39pm
ananda's picture
ananda

Sourdough Seed Bread; Leinsamenbrot; Roasted Almond and Raisin Bread

Monday 5th March 2012



The sunshine returned to Northumberland today, allowing me to enjoy myself firing the oven and baking these different breads.

The sourdough seed bread takes inspiration from the Hamelman formula, but uses a stiff levain, very different leavening procedure and flour combination.   The flavour from the tamari-roasted seeds is intense.

I made the Leinsamenbrot in bread pans, although this is probably not authentic.   I used my liquid rye sourdough plus a flax seed soaker with 3 times water to seeds.   So the hydration in the formula is very high; intentionally so.   I'm pleased with the final result at 40% rye, 60% white flour.

The Roasted Almond and Raisin Breads have a biga pre-ferment and I finished off my current supply of fresh yeast in the final dough.   There is butter in the formula, but no sugar, or spice.   They baked beautifully in the brick oven too!

Recipe/formulae details given below, plus photographs.

1.    Sourdough Seed Bread

Levain Build:

Day

Time

Stock

Flour

Water

TOTAL

Sunday

10:30

40

250

150

440

Sunday

15:30

440

250

150

840

Sunday

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

800

Water

12

480

TOTAL

32

1280

 

 

 

1b. Soaker

 

 

Flax Seed Blond

7

280

Cold Water

21

840

TOTAL

28

1120

 

 

 

1c. Tamari-Roasted Seeds

 

 

Organic Sunflower Seeds

6

240

Organic Pumpkin Seeds

6

240

Organic Sesame Seeds

6

240

Organic Tamari Soy Sauce

-

-

TOTAL

18

720

 

 

 

2. Final Dough

 

 

Marriage’s Organic Strong Wholemeal

50

2000

Marriage’s Organic Strong White Flour

30

1200

Water

45

1800

Soaker [from 1b]

28

1120

Salt

1.8

72

Wheat Levain [from 1a]

32

1280

Tamari Roasted Seeds [from 1c]

18

720

TOTAL

204.8

8192

 

 

 

% pre-fermented flour

20

-

% overall hydration

78 on flour

63seeds + flour

% wholegrain flour

50

-

FACTOR

40

-

 

Method:

    • Build the levain as shown.   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 2 minutes on first speed and 6 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.
    • Final proof 3 hours
    • Bake in the wood-fired oven.
    • Cool on wires.

 

 

2.    Leinsamen Bröt

Rye Sourdough Build

Day

Time

Stock

Flour

Water

TOTAL

Saturday

18:00

40

450

750

1240

Sunday

10:30

1240

435

725

2400

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

40

880

Water

66.7

1467.4

TOTAL

106.7

2347.4

 

 

 

1b. Soaker

 

 

Flax Seed Blond

10

220

Cold Water

30

660

TOTAL

40

880

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

106.7

2347.4

Soaker [from 1b]

40

880

Marriage’s Organic Strong White Flour

60

1320

Salt

1.3

28.6

TOTAL

208

4576

 

 

 

% pre-fermented flour

40

-

% overall hydration

96.7

-

% wholegrain flour

40

-

FACTOR

22

-

Method:

      • Build the Rye Sourdough as shown, and prepare the soaker the night before.
      • Mix the soaker, sourdough and white flour using a paddle beater, on first speed for 3 minutes, scraping down, until clear.   Autolyse for 1 hour.
      • Add the salt and mix for 2 minutes on first speed and 4 minutes on second speed.   Use the hook if it picks up the dough, otherwise stick with the paddle beater.   DDT 28°C.
      • Bulk Ferment for 2 hours.
      • Scale and divide into prepared bread tins.
      • Final proof 2 hours.
      • Bake in the wood-fired oven.
      • Cool on wires.

 

 

 

3.    Roasted Almond and Fruit Bread

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Biga

 

 

Marriage’s Organic Strong White Flour

20

300

Water

12

180

Fresh Yeast

0.2

3

TOTAL

32.2

483

 

 

 

2. Final Dough

 

 

Biga [from 1]

32.2

483

Marriage’s Organic Strong White Flour

55

825

Marriage’s Organic Strong Wholemeal

25

375

Butter

5

75

Salt

1.67

25

Fresh Yeast

1.33

20

Water

56

840

Selection: Raisins, Dates, Figs

12.5

180

Almonds –skinned, toasted and chopped

12.5

180

TOTAL

200.2

3003

 

 

 

% pre-fermented flour

20

-

% overall hydration

68

-

% wholegrain flour

25

-

FACTOR

15

-

 

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 into 3 x 1kg pieces; mould round.   Rest 15 minutes then shape as bloomers.
  • Final proof 1½ hours.
  • Score the tops of the loaves, glaze with egg and bake in the wood fired oven.
  • Cool on wires.

 

Very best wishes

Andy

March 5, 2012 - 7:39am
page2's picture
page2

focaccia

was looking for a focaccia formula. Had a friend who used to make focaccia. His was very wet and had to be folded several times before baking. Does anyone know what im looking for. thanks

 

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