qrkid's blog

been a while since I posted anything. Been baking about 1 loaf a week of various breads but this is my new go to for weekly sandwich bread.

Final dough:

AP Flour (Shepherds Grain low gluten)           250g

Semolina (Bob's Red Mill)                                250g

Water                                                                350g

Salt                                                                   10g

EVOO                                                               14g

Levain                                                               100g

Black Sesame                                                   3tsp

Everything Bagel Seasoning                             3 tsp

- Mixed ripe levain with flour and 300g water and fermentalysed for 1hr

- mixed dough in stand mixer for about 3min

- added EVOO and mixed until well incorporated

- dissolved salt in last 50g of water and added to dough 1Tbl at a time letting it fully absorb before adding next  Tbl.

- Place in clean covered bowl and begin bulk ferment for around 3hrs. Stretch and fold x3 every 30min.

- added black sesame and everything seasoning on first set of stretch and fold.

- After bulk ferment pre shaped bread and let rest for 25min

- Shaped loaf, rolled in black and white sesame and placed in banneton. Let proof for 1hr

- placed in fridge for 16hrs

baked in covered clay cloche @ 475f convection oven for 20min. Turned oven down to 430f and baked for another 26min.

Super tasty bread with a creamy soft crumb. Sesame adds great flavor and everything seasoning adds nice bursts of garlic.

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Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes

I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.

Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.

Procedures

1. Autolyse. Mixed the flours and water and let it sit for 45min. dmsnyder recipe added levain to autolyse

2. Add levain,honey and EVOO and mix in KA for 6min on #2 speed. Dough was not totally pulling away from bowl so I added 2 tsp AP flour

3. Transfer the dough to a lightly oiled bowl, and cover the bowl.

4. After 30 minutes, did coil folds. Did 3 sets at 30 minute intervals.

5. Bulk fermented for another 90 minutes, 

6. For me I was keeping the whole amount as a single loaf so I went ahead and pre shaped and bench rested for 25min

7. Shaped the dough. Sprayed top with water and rolled in sesame seed and put in oblong banneton seam side up.

8. Covered and put in fridge for 18hrs

9. Removed from fridge and left on counter while I pre heated oven

10. Pre-heat the oven and my clay oblong cloche to 475ºF 

11. Transfer the loaf, on the parchment, to a peel. Score. Transfer into cloche and cover

12. Cooked covered in cloche for 18 minutes. Turned oven temp down to 430deg on convection and removed cover of cloche. Cooked for another 23min tuning after 15min

13. Transfer the loaf to a cooling rack. 

     

I think this turned out great. Super tasty with a great nuttiness from the sesame seeds. Very tender crumb.

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Got a sourdough starter up and living about 3 weeks ago. That had some challenges. The biggest being when my wife didn't realize it was happy inside the oven and she turned the oven to 400 deg. Needless to say my new little starter and the plastic container it was living in did not fair well.

Tried baking my first loaf using a 85% hydration dough. That was a little too much to handle for a 1st try. Took a step back and went with a 72% hydration dough, Maurizio's beginner sourdough. I cooked this in a clay cloche. I think it turned out pretty well.

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