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Danni3ll3

 

 

I recently made a Brie appetizer that was topped with a combo of cranberries, pecans, orange juice, maple syrup and spices. I decided to use similar flavours in this bread. 

 

Recipe

Makes 3 loaves 

Add-ins

 

  • 150 g Dried Cranberries 
  • 30 g Grand Marnier
  • 150 g walnuts, chopped 
  • Zest of 1 orange
  • 30 g maple syrup
  • 1 tbsp cinnamon 
  • 1/8 tsp nutmeg 

 

Dough

  • 770 g Strong Bakers Unbleached flour
  • 160 g freshly milled Selkirk wheat flour
  • 70 g freshly milled Rye flour
  • 700 g Water + 50 g
  • 21 g Pink Himalayan Salt
  • 250 g levain (Procedure in recipe)

 

The night before:

1. Mill the grains if you are using Selkirk wheat and Rye berries. Otherwise use the freshest wholegrain flours that you can find. Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise in a warm spot until doubled (about 5 hours). 

2. About two hours before the levain is ready, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse a couple of hours at room temperature. 

3. In a small bowl, layer all the add-ins making sure that the cranberries are soaking in the Grand Marnier at the bottom of the bowl. (This could definitely be done the night before)

4. Once the autolyse is done and the levain has doubled, add the salt, the add-ins, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. Drizzle the extra water in at the beginning of the mixing time. 

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then another two sets at 30 minute intervals. Then let rise about 30%.

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~805 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 10-11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

Danni3ll3's picture
Danni3ll3

 

Simple but delicious. One of my most popular loaves. 

 

Like last week, dough was moving really fast and it got 3 folds rather than 4. It also spent more time in the fridge than usual. 

 

Recipe

Makes 3 loaves

 

Porridge 

100 g rolled oats

200 g water

45 g honey

40 g butter

 

Dough

700 g unbleached flour

200 g freshly milled whole grain Red Fife flour (200 g Red Fife berries)

100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)

50 g flax, freshly ground

700 g water +25 g

23 g salt

30 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain flour of your choice for feeding the levain

 

The night before:

1. Mill the grains and place in a tub. Grind the flax seeds in a bullet and add to the tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours). However, today, my levain peaked at 4 hours and 30 minutes. I caught it just as it flattened and was about to head back down. 

2. About two hours before the levain is ready, put 700 g of water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 

3. Make the porridge: Add the water, the butter and the honey to the rolled oats and cook on medium heat until the liquids are absorbed and porridge is very thick and creamy. Let cool. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, and the levain to the bowl. My dough needed an extra 25 g of water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 1 more set after 30 minutes. Let rise about 30%. This dough was moving fast so I skipped the fourth fold I would normally do. This is the second week this has happened. I’m not sure why. Maybe I just have a super happy starter these days. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~810g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours, however, due to life happening, the first batch went in after 14 and a half hours and the second after almost 16 hours. 

 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

 

Danni3ll3's picture
Danni3ll3

I wanted something simple and uncomplicated. Can’t get more simple than flour, water and salt. And sourdough of course!

 

 

Recipe 

 

Makes 3 loaves

 

Dough

670 g strong bakers unbleached flour

405 g freshly milled wholegrain Red Fife flour 

750 g water (700 + 50 g)

23 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour of your choice for feeding the levain

 

The night before:

1. Mill the grains if you are using Red Fife berries. Otherwise use the freshest wholegrain Wholewheat flour that you can find (freshly milled flour does make an incredible difference in flavour). Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise in a warm spot until doubled (about 5 hours). 

2. About two hours before the levain is ready, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. 

3. Autolyse a couple of hours at room temperature. 

4. Once the autolyse is done and the levain has doubled, add the salt, and the levain to the bowl. Add 50g water as well if needed. My dough definitely needed the extra water. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then another set after 30 minutes. Let rise about 50-60%. This dough was moving really fast. I had planned to do another set of coil folds and let the dough rise only 30% but by the time I was ready for the fourth fold, the dough was well on it’s way to doubling. So I preshaped it instead of folding. Total bulk was less than 3 hours.  

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~700 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

Danni3ll3's picture
Danni3ll3

Decided that a combo of Parmesan and Rosemary is what was needed for this weekend’s loaves. Of course, this has porridge in it. I added olive oil to it and skipped my usual yogurt in the dough. 

 

 

Recipe 

 

Makes 3 loaves

 

Porridge 

100 g large rolled oats

200 g water

30 g Virgin olive oil

 

Add-ins

200 g Parmigiano Reggiano, grated coarsly 

3 g rosemary, chopped finely 

 

Dough

800 g strong bakers unbleached flour

200 g freshly milled wholegrain Red Fife flour 

700 g water (650 + 50 g)

20 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour of your choice for feeding the levain

 

The night before:

1. Mill the grains if you are using Red Fife berries. Otherwise use the freshest wholegrain Wholewheat flour that you can find (freshly milled flour does make an incredible difference in flavour). Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours). 

2. About two hours before the levain is ready, put 650 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 

3. Make the porridge: Add the water  and the olive oil to the rolled oats and cook on low until the liquids are absorbed and porridge is very thick and creamy. Let cool. 

4. Once the autolyse is done and the levain has doubled, add the salt, the porridge, the cheese, the rosemary, and the levain to the bowl. Add 50g water as well. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then two more sets st 30 minute intervals. Let rise about 30%. This was done after 30 minutes for a total bulk of 3 hours. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~835 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

 

  • I baked these after exactly 12 hours in the fridge. I didn’t get any ears but they still turned out huge! These are the biggest loaves that have come out of these new cast iron pots. The recipe for the last three weekends have basically been the same aside from the add-ins. I’m not quite sure why these are so big but I’m not going to complain. Unfortunately, these are all sold so no crumb shot. 


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Danni3ll3

It was time to try replacing all the water in the main dough with beer. I looked for a locally made lighter tasting golden beer. And of course, this is another porridge bread. The porridge is made with water, butter and honey. I blame Ian for getting me hooked on porridge breads! 

 

 

I’m also experimenting with doing only 2 builds of my refrigerated starter instead of 3. I make sure to give my refrigerated starter a good stir before putting it back in the fridge. If it’s getting low, I feed it so that it’s quite thick and pop it back in the fridge without counter time. Since I bake once a week, the beasties have time to build up, but still have lots of food. I don’t want it going too acidic again. It definitely smell better with this routine. I don’t have any hootch on top and no acetone odours. So far, so good. 

 

Recipe 

 

Makes 3 loaves

 

Porridge 

100 g large rolled oats

200 g water

40 g Honey

40 g butter

 

Dough

800 g strong bakers unbleached flour

200 g freshly milled wholegrain Red Fife flour 

650 g Sleeping Giant Northern Logger Beer + 25 g

23 g pink Himalayan salt

40 g yogurt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour of your choice for feeding the levain

 

The night before:

1. Mill the grains if you are using Red Fife berries. Otherwise use the freshest wholegrain Wholewheat flour that you can find (freshly milled flour does make an incredible difference in flavor). Place the required amount of flour in a tub. Add the unbleached flour to the tub as well. Cover and set aside.

2.Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours). 

2. About two hours before the levain is ready, put 650 g beer in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 

3. Make the porridge: Add the water, the butter and the honey to the rolled oats and cook on medium heat until the liquids are absorbed and porridge is very thick and creamy. Let cool. 

4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, the extra 25 g of beer, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more set at 30 minute intervals. Let rise about 30%. 

7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 

8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

9. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep proof under 12 hours. 

 

Baking Day

1. The next morning, about 11 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.

Danni3ll3's picture
Danni3ll3

 

 

My starter is back to its old self! Love the oven spring I got on these. 

 

Recipe

 

Makes 3 loaves

 

Add ins:

150 g dried cranberries

75 g crumbled feta

60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)

 

Main dough:

700 g Strong Bakers Unbleached Flour

200 g freshly milled Spelt flour 

100 g freshly milled Durum flour 

700 g filtered water 

20 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe) 

Extra wholegrain and unbleached flour to feed levain

 

The afternoon before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours. 

 

The night before:

  1. Mill the Spelt and Durum berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight. 

 

Dough Making day:

  1. In the morning, feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 5 hours). 
  2. Two hours before the levain is ready, put 700 g of filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for a couple of hours at room temperature (73F).
  3. After the autolyse, add the salt,  the cranberries, feta and toasted sunflower seeds, the yogurt, and the levain to the dough. Mix on the second speed for 9 minutes. 
  4. Remove dough from bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  5. Do 2 sets of coil folds at 30 minutes intervals and then 2 more sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 3 and a half hours. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~770 g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes on the counter. 
  7. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle a mix of rice  and all purpose or baker’s flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

Danni3ll3's picture
Danni3ll3

I’ve been working on strengthening my starter for the last two weeks. I found fascinating info from Doc Dough on determining when a starter was ready for a feed or to be used. Link here: https://www.thefreshloaf.com/node/67214/2-weight-loss-method-judging-levain-maturity 

 

Long story short, your starter including the container should lose 2% of the weight of flour added for the feed. I’ve been using this to judge my feeds and my starter has more than doubled each time. I also no longer have that acetone smell when it came to the next feeding. Feeds were generally 12 hours apart as I left very little in the container and fed between 40 and 50 g of some rye and mostly unbleached flour. 

Now that my starter seems back up to speed, I fed it pure rye and put it in the fridge. I made it a bit thicker but not as thick as Doc Dough stated in his post as I plan to do builds with it rather than using it right away. I’ve learned my lesson about neglecting my starter! Never agsin

 

Recipe

 

Makes 3 loaves

 

Add ins

130 g Kalamata Olives, sliced

40 g Sun Dried Tomatoes, chopped, not in oil (See note in recipe)

100 g crumbled feta

30 g olive oil 

 

Dough

700 g unbleached strong baker’s flour

200 g freshly milled Red Fife flour

100 g freshly milled Spelt flour

50 g freshly ground flax seed

700 g tomato soaking liquid/filtered water

21 g salt

250 g levain (Procedure  in recipe)

 

 

The afternoon before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the rest of day. 

 

The night before:

  1. Mill the Red Fife and  Spelt berries. Place the required amounts in a tub. Add the unbleached flour to the tub. 
  2. Grind the flax seeds in a bullet and add to the flours in the tub. Cover and set aside.
  3. Soak the sun-dried tomatoes in 300 g of lightly salted (pinch of salt) hot water until the skin is easily pierced with a knife (~2 hours). Place in the fridge overnight.
  4. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

  1. Early in the morning, remove the tomatoes from the fridge and let warm up on the counter. 
  2. Feed the levain 100 g of filtered water and 25 g of wholegrain flour as well as 75 g of strong baker’s flour. Let rise until doubled (about 6 hours). 
  3. Two hours before the levain is ready, drain the tomatoes but be sure to save the tomato water. Put the tomato water in a stand mixer’s bowl and add filtered water until you have 700 g. Add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 
  4. Chop the olives and crumble the feta if needed. Add to the tomato mixture (no point having a million bowls out). 
  5. Once the autolyse is done, add the salt, the olive oil, the olives, the drained tomatoes, the feta, and the levain to the mixing bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.
  6. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on). 
  7. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 25-30%. This took about another 45 minutes on this particular day.It should have irregular bubbles visible through the sides of the container and bubbles on top as well. 
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. 
  9. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  10. Sprinkle a  mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

I can’t complain about these loaves considering the amount of add-ins. I’m quite happy with the oven spring. 

Danni3ll3's picture
Danni3ll3

This is one of my very favourite breads. It is so creamy and delicious.

 

On another note, a couple of my breads in the last few weeks crashed and burned as far as I was concerned. The dough overproofed and started falling apart when I went to shape it. Both of these doughs had dried fruit in them but these are recipes that have been successful in the past so I became suspicious that my starter was going proteolytic. I’ve been very lackadaisical in feeding the starter in the fridge. I used to keep it very thick but for a while now, I’ve been tossing in left over levain from my baking instead of giving it a proper feeding. It tasted extremely acidic and was quite runny. 

 

I read up on proteolytic starters and I am trying to get it back into balance. I’ve been discarding 50 to 90% of the starter and feeding it a bit of wholegrain flour with the majority being unbleached flour. I’ve been doing mostly 1:2:2 feeds with one 1:5:5 feed at the beginning to try to get rid of a lot of the acid. I’ve been doing at least two feeds a day at room temperature, and feed as soon as I feel the starter peaked which is when it’s about triple in volume. As per Mini Oven in her posts, I’ve been tasting the starter and the acidity has definitely improved over the 6 days I’ve been doing this. The texture has improved as well as now I see gluten strands rather than just liquid cake like batter. I’ll continue for another week but I did use it for this bake to see where we are at. 

 

Finger crossed that this will help!

 

Recipe

 

Makes 3 loaves

 

Porridges: 

50 g large flake oats and 150 g water

50 g coarse milled Khorasan and ~200 g water

 

Dough: 

300 g fresh milled Khorasan (Kamut) flour (300 g Kamut berries)

700 g strong bakers unbleached flour

700 g water 

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 

Flaked khorasan and oats for topping

 

The afternoon before:

  1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for the day. 

 

The night before:

  1. Mill the Khorasan berries and place the required amount in a tub. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Mill the khorasan berries for the porridge and set aside for the morning. 
  4. If you wish, you can cook the porridges now and refrigerate overnight. Take them out of the fridge a couple of hours prior to mixing the levain with the dough.
  5. Before bed, feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough Making day:

  1. In the morning, feed the levain 100 g of filtered water and 50 g of whole grain flour and 50 g of unbleached flour. Let rise in a warm place until doubled (about 5 hours).  Mine almost tripled during that time so maybe the work I did with the starter paid off. 
  2. About 2 hours before the levain is ready, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 2 hours at room temperature (73F).
  3. Add the water to the rolled oats and cook on low, uncovered, until very thick and creamy. All the water should have been absorbed. Set aside to cool. 
  4. Do the same with the coarse ground Khorasan and the water. I started with 100 g of water and found out fast that this needed to be watched closely. Mine started sticking after 15 minutes so I added about another 100 g of water. It took about 25 minutes to soften the khorasan. In the past, this has taken up to 45 minutes. Add to the oat porridge and let cool. 
  5. After the autolyse, add the salt, the yogurt, the porridges, and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.
  6. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  7. Do 1 set of coil folds after 30 minutes and then 3 sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 3 hours and 15 minutes. 
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let it rest 20 minutes on the counter. 
  9. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  10. Sprinkle some large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side up in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.

 

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. Turn out the dough seam side down onto a cornmeal sprinkled counter. Score dough. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side down inside. 
  3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

Well it looks like my suspicions were correct. These definitely got decent oven spring! I’m going to keep my starter on the counter for the next week and keep doing the discard and feed when at peak to ensure maximum strength and reduction of those proteolytic enzymes. 

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Danni3ll3

This recipe is from Jon (Golgi70). I changed the quantities to make 3 loaves and added honey upon his suggestion as well as my usual bit of yogurt to tenderize the crust. Original recipe is here: https://www.thefreshloaf.com/node/35320/farmers-market-week-17-raisin-levain

I changed a few things in the method and those are noted. 

 

ETA: I probably should have left things alone when it came to bulk proofing. I over fermented them again. Lately, I’m really struggling when it comes to loaves with dried fruit in them. 

 

Rye levain: 6-8 hours

254 g freshly milled Rye Flour

254  filtered water

78 g Starter

 

Raisin Soak:

156 g  Raisins

156 g  hot water

1/2 tsp vanilla extract 

 

Dough:

780 g  Strong Bakers Unbleached Flour

98 g  Freshly Milled Red Fife Wheat

4 g Cinnamon

404 g  filtered water

50 g honey

30g whole milk yogurt 

23 g pink Himalayan Salt

 

Afternoon before:

1)Take 6 g of refrigerated starter and feed it 12 g each of filtered water and rye flour. 

 

Night before:

1)Feed the levain 24 g each filtered water and rye flour. 

2)Put the flours in a tub and set aside. 

 

Early on dough making day:

1)  Make the Rye levain and let sit in a warm spot for 6-8 hours. 

    - In the meantime, soak raisins with hot water and vanilla. Cover and let sit.

2)  One hour before the levain is ready, drain raisins and save the raisin water. 

3) When levain is ready, in a stand mixer’s bowl, add the levain, water, raisin water, dough flour, honey, yogurt, and cinnamon. Mix until combined. Let rest for one hour. 

4)  Add salt to bowl and mix on speed one to combine well (3 minutes)

     -Turn to speed 2 and continue mixing for 5 minutes.

     -Add raisins and mix on low until well dispersed, about 2 minutes. 

Note: After the first batch was climbing the hook, I added the raisins in with the salt, did 3 minutes on speed 1 and 5 minutes on speed 2. This seemed to help with the climbing dough issue. 

5)  Bulk ferment at room temperature (77F) for 4 hours with coil folds at 45 and 90 minutes. 

Note: After the first coil fold, the doughs felt cool and were stiffer than I liked so I popped it into the oven with the light on (~82F)to finish bulk. I also added 30 minutes to the bulk so the dough would reach 50% rise. In retrospect, this whole thing was a mistake. 

6)  Divide into 3 equal portions oh 760 g and preshape.  Let rest on the counter for 20 minutes.  (Dough felt off so I didn’t let it test very long on the counter). 

   -Then do a final shape, place into bannetons and into the fridge for the night. 

 

Baking day:

  • Set the oven to 475F and heat the Dutch ovens for an hour. 

   - Bake straight from the fridge at 450 F covered for 25 minutes, then uncovered at 425 F for 22 minutes more.

   

 I need to get my act together when it comes to loaves with dried fruit in them. The dough just feels so heavy while doing the coils folds that I let it bulk for longer than I would normally. Any hints out there? Should the dough feel that heavy?

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Danni3ll3

I was looking for something different and I stumbled on this recipe: https://bewitchingkitchen.com/2012/07/22/there-will-be-bread/ I had saffron sitting in a cupboard so this was a good opportunity to use some up. I expected my dough to be bright yellow like in the original recipe but that did not happen. I wonder if it was because I’ve had the saffron for a while. 

 

The one departure from my usual method is that I decided to score these loaves so final proof was done seam side up rather than my usual seam side down. 

Recipe. 

 

Makes 3 loaves

 

700 g strong bakers unbleached flour

200 g freshly milled Kamut flour

100 g freshly milled rye flour

3 large pinches of saffron

700 g water (divided)

2 tsp fennel seeds

22 g salt

30 g whole milk yogurt 

250 g levain (procedure in recipe)

 

Extra unbleached and wholegrain flour to feed levain 

 

The day before:

1. About 8 hours before bedtime, take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain rye flour. Let sit in a warm spot. 

 

The night before:

  1. Mill the Kamut and Rye berries if using, on the finest setting of your mill or measure out commercial whole grain rye and whole grain wheat flour if you don’t mill your own.
  2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. Cover and set aside.
  3. Feed the levain 20 g of water and 20 g of wholegrain flour. Let it rise at room temperature for the night.

 

Dough making day:

  1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Place in a warm spot. Let rise until doubled (about 4-5 hours).
  2. In the meantime, boil some water and soak the saffron threads in it. Let cool. 
  3. About two hours before the levain is ready, strain the saffron water into a stand mixer’s bowl and add enough filtered water to measure 700 grams. Add the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.
  4. Once the autolyse is done, add the salt, the yogurt, the fennel seeds, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes. 
  5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
  6. Do 2 sets of coil folds at 30 minute intervals and then 2 other sets at 45 minute intervals, and then let the dough rise to about 40-50%. It should have irregular bubbles visible through the sides of the container and quite a few large bubbles on top as well. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into 3 equal portions. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
  8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule. Let sit for a few seconds to deal the seam. 
  9. Sprinkle a mix of rice and all purpose flour in the bannetons. Place the dough seam side up in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep this between 10 and 11 hours. 

 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side down onto a cornmeal sprinkled counter. Score your loaves. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side down inside.

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

 

 

Not bad for a newbie scorer. 

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