Danni3ll3's blog

I managed to find some of Cedar Mountain's recipes on Tapatalk and since hubby had requested a rye loaf for this week, I thought I would give it a shot. It didn't get the oven spring that Cedar Mountain gets but it sure smells wonderful. Crumb shot will be forthcoming once we cut into it.

As to the method, I changed a couple of things. I included  the add-ins in the autolyse, I subbed out the red fife for local partially sifted wheat flour and I sprinkled the loaves with rye flakes just before putting in the oven. I sprayed the loaves with water to get the flakes to stick. 

Cedar Mountain's Sprouted Rye Sourdough 

A few days before:

Sprout - 215 g rye berries 

Method and quantities 

Toast - 15 g black sesame seeds

Chop/grind - 150 g of the rye sprouts

Autolyse - 150 g ground sprouted rye, 150 g rye sprouts, 15 g toasted bl sesame seeds, 700 g water, 300 g local dark rye, 100 g partially sifted local flour, 50 g Kamut flour, 550 g all purpose flour. - Let sit for one hour. Next time , let autolyse longer to help develop gluten. 

Mix - 22 g salt, 220 g young levain (100% hydration  50%rye/50% AP), 30 g water - Pinch and fold to incorporate and develop gluten. Next time I think slaps and folds would be helpful. 

Ferment - Do 4 sets of stretch and folds a half hour apart and let rise till just past double. That took about 1:15 minutes. 

Divide and rest - The dough was sticky and soft but it shaped nicely with minimal handling. I let rest maybe 10-15 minutes before shaping. 

Shaping - I used the envelope fold method and popped the dough into baskets seam side down. I really did not get a tight skin in these at all. 

Proofing - The loaves went into plastic bags and then into the fridge for 14 hours. 

Baking: I spritzed the loaves with water and sprinkled rye flakes on the loaves before putting them in the Dutch ovens lined with parchment paper. Baking was done as usual with 20 min at 500 F, 10 min at 450 F and 30 minutes uncoverse at 450 F. 

Spritzing the loaves got the mix of rice/AP flour wet and I ended up with a nice sheen on the crust. 

I am at a pottery workshop all weekend so I baked ahead. I have a friend who put my bread on her bucket list and when I asked her what kind of bread she wanted, she said cranberries. So I thought I would tweak my previous Apple Cranberry recipe. Unfortunately, I don't think that this was an improvement. The crumb looks very tight. Maybe I put in too many add-ins as the dough did not seem to incorporate the ingredients. It was more of a case of add-ins with some dough in between the ingredients. Even so, she said it was the best bread she had tasted in a long time so at least the flavour is there. The other 3 loaves will definitely be a stick to your ribs kind at the soup kitchen. 

I had to go out of town for a funeral so my usual routine of making dough on Saturday and baking on Sunday didn't work. So a yeast bread with multigrain flour and some black sesame seeds that could be done in one day was what happened. The recipe is loosely based on Forkish's Saturday breads.

This was an interesting experiment on watching the dough rather than the clock. I made two recipes but for some reason, the one batch was really slow at rising. Maybe the water I used with it was cooler but bulk fermentation took a whole hour longer than the other one. That was actually perfect since I was able to bake one pair of loaves first and then baked the next pair without having to resort to the refrigerator to slow things down. The final proofing time and oven spring was the same for both.

All four loaves are going to the Soup Kitchen so no crumb shot but the loaves got great oven spring so I suspect that the crumb is pretty open as well. 

You are all going to think that I keep posting the same loaf of bread over and over again because they all look so much alike! Ha ha! I promise that they are all different. 

I am gifting these loaves so instead of dividing the recipe into two loaves, I divided it into 3. I was really pleased with the size of these and will do this again when giving loaves away. The monsters I make for the soup kitchen really are too big for someone who has a small family. I end up freezing half of the loaf we keep because we just don't eat that much bread in a week. 

Here is the recipe:

Okay the picture did not post where I wanted it! Posting on a phone really is not ideal. At least you do have the recipe above and it isn't sideways!

These aren't the best looking baguettes in the world but they did taste pretty good for an all white flour baguette. I originally planned to sub out some of the flour for some whole grain flour but being in a rush to do things, I completely forgot. I needed these to go with a caramelized onion, bacon, cheese dip that I was bringing to a friend's house for New Year's eve.

Here is the link where I got the recipe:

80% Hydration Baguettes

Here is the crumb shot!

First bake of 2017! I have quite the collection of ingredients in my downstairs fridge so I need to start using it up. One shelf has grown to two and if I don't thin it out, it will take over the fridge. ;-)

One is for us, and the others are for my favourite soup kitchen. Crumb shot will happen when we cut our loaf.

Before I got into making bread by hand, this is the bread that I made in the bread machine. The original recipe is for a 1.5 lb loaf from the CD Kitchen website. I played with it adjusting the quantities for a 2 lb loaf since that is the minimum size loaf for the bread machine I have.

My daughter requested that I make this for Xmas dinner. So this weekend's bake was not very exciting. I did make 3 of these loaves for the soup kitchen as well. 

1. 1 1/2 cups water 
   2 tablespoons and 2 teaspoons honey 
   2 tablespoons and 2 teaspoons butter, softened 
   1 2/3 teaspoon salt 
   2 tablespoons and 2 teaspoons powdered milk 
   2 1/4 cups multigrain flour 
   1 1/3 cup whole wheat flour 
   1/2 cup rolled oats 
   1 1/8 teaspoon yeast

2. Directions: Choose whole grain or whole wheat setting, regular crust. Add ingredients to bread machine in order directed by machine manufacturer.

I apologize for the volume measurements. One day, I will convert these to weights. I am also thinking of trying this with sourdough rather than yeast. 

These were also done for Xmas dinner tonight.

I really liked how the Triple Kamut loaf turned out so I repeated it and also made up a Triple Spelt loaf. I used fresh ground spelt flour so I am really curious to see what it tastes like. We are having Xmas dinner today so I was busy baking all kinds of bread. Here is the recipe for the Triple Spelt loaf.

And this is what the Triple Kamut loaves turned out like. Same recipe as above but using Kamut instead of spelt in all three ingredients.

One of my pilates instructor is going to a party and she has to bring a homemade gift. The problem is that she isn't very domestic so I volunteered to make her one of those soups in a jar and a loaf of bread. While I was at it, I made up enough dough to give the soup kitchen 3 loaves next Monday. I usually bake for them on Sunday but I can't make up the dough on Saturday as usual since my family is having Xmas dinner on Saturday and I won't be home. So this worked out well.

In case you are wondering, yes, I am bringing bread for Xmas dinner. I will be making the dough Friday and baking early Saturday morning. The plan for that is Triple Kamut Sourdough with Flax, Triple Spelt with Flax and hopefully, some San Joaquin Baguettes. I have the Kamut and the Spelt sprouting now. I hope to mill some Kamut and Spelt in the next couple of days.

Anyhow, back to the homemade gift. I was looking for something that would go well with soup and that even the most picky person would like. Oats are always a winner in bread and the taste of toasted faro and toasted flax should be a pretty good tasting combo. Here is the recipe (too lazy to type it all out so you get a picture):

All four loaves on the island:

And then lined up cooling on the counter.

I cleaned a couple of baskets from their thick layer of flour so those are the ones with less flour on them. I have to get the other two scrubbed out.

Sorry, no crumb shot since they are all destined for someone else. However, judging from the great oven spring I got, the crumb should be wonderful.