trailrunner's blog

Had to wait for the flour which was in a shipping container on its way from France. Worth the wait! Gorgeous flour with flecks of brown . Same formula as before. Absolutely lovely to work with and great flavor and crumb. These are 20% Semola . 

White Bean Marcella soup beans from Rancho Gordo, worth the price they are incredibly tasty with baggie

Making SD YW T65/Semola pizza crusts in my Detroit pans. Prep with sauce and parmigiana and then par bake and freeze. Better than Costco 😂😬. The little one on my 40 yr old steel pan ( can’t get it anywhere anymore) will be gone almost immediately after coming out of the oven fully topped. Let me know if you want the best crust formula. 1700 g of yum

And it’s only Tuesday  

par baked goodness ready for freezer when cool

A variation of previous bakes. More pleased than ever with shaping and scoring…thank you TFL . This iteration has home milled 300 g spelt, 300 g Yecora Rojo and 400 g AP Arrowhead Mills flour. 40 g  rye storage starter used to make 280 g YW  and home milled rye levain at 100% hydration. I do not feed my stored starter prior to bakes and my stored YW hasn’t been fed in weeks. Both present with rapid growth so I have let them be. 

This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea . 

This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends . 

2150g dough 2 boules 450 /20 min covered graniteware 

   400/30 min uncovered 

levain: 110g freshly ground rye sourced Breadtopia

            110g active  YW 

               60g stored Rye SD starter mixed all and left for 4 hrs was tripled. Left on counter til morning. 

Dough:

400g fresh milled  Spelt- Breadtopia

300g fresh milled Sonora - Barton Springs

300g Arrowhead Mills bread flour (+ 50 g extra if dough doesn’t form perfect non sticky ball in KA mixer) 

280g levain mixed into 740g buttermilk, 22 g salt ,60g EVOO and 60 g date syrup can substitute honey but crust/ crumb color will be lighter

mix on 1 till thoroughly wet. Let rest 1 hr. Mix on 2 four minutes. Should clean bowl completely dust in extra 50g +/-  to make this happen. Shape in ball into oiled large bucket. 30 min then one s&f. 30 min another s&f. Let rise til 30%. Shape and into  floured banneton rise approx 4 hrs in fridge. Can continue retard overnight or bake . I usually retard overnight but the dough was huge so I decided to try something new to me. Beautiful flavor crust and fine crumb much like the Pullman crumb. So much flavor. 

Crumb pics . 😊

Haven’t baked this in awhile. It’s so easy that it’s almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13” Pullman REALLY WELL…. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. That’s it. The bulk is done in the pan . Dan was the first to popularize this method. 

335g AP 

335 WW ( milled Rouge de Bordeaux and Turkey Red) 

70g Semola Rimacinata 

28g Rye ( milled Danko Rye)

400-460 g H2O- watch your dough and adjust as needed

( I used 100g YW as part of my water. ) 

42 g each honey, EVOO, Buttermilk = 126g trinity

13g salt 

126 g active YW levain 

Don suggested I try scoring with 3 slashes. Hm… I was in a huge hurry trying to shape preheat oven and get to Yoga then race back home to slash and bake. Not bad but certainly can be better and I have a better idea of how to proceed. 

This is the best flavor and crust/crumb so far so I think 40% is the sweet spot. Everything handled the same. I’m going to lower temps to preheat 475 and then 450 after the 13 min  covered bake. Otherwise the cold shaping etc and YW levain are great. 

A great dough to work with. Followed Alan’s spreadsheet numbers. I used AP fed YW levain did a double feed to be sure I got an open crumb. 3 folds - I do lamination with letter fold and then roll it up from the short side form a ball and back in container. Did this about every 45 min then left it till quite puffy. Retarded overnight and it filled a 2 qt bucket. Very light and airy. Patted out quite firmly while cold and shaped and let rise 90 min. Beautiful gold from the flour. Very very fragrant crisp crust with a soft but chewy crumb. Very happy with this one. Thank you thank you for all the suggestions and support! 🙏

Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring. 

Thank you to those of you who have offered wonderful suggestions and support. It’s really paid off. Crumb to follow these are for family dinner tonight. Couldn’t be happier with crumb! The extra fold and 15 min of final rise paid off handsomely. Only a wee bit of the two loaves left. 

Everything the exact same just added more Semola Rimacinata . Incredible crackling out of the oven. Gorgeous grine. Crumb shot in a bit. 

M

 Not quite as open with the increased Semola but given the incredible flavor and crust I’ll take it. 

Well batch 4 and I couldn’t be happier. Snap crackle pop! Gorgeous color crust and grine all along the slash. I’m using a single edge razor blade and being intentional instead of the fraidy cat I used to be. It’s also making sure to not let these loaves proof longer than 45 min. I remove the dough from the fridge immediately divide and pre shape and only rest a few minutes and shape right to couche.