The Fresh Loaf

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trailrunner's picture
trailrunner

The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven . 

Nothing new to add about my t65 bake except it gets better and better. I made 2 baguettes without a retard  and 2 boules with retard.  The baguettes were shorter and stubby but oh my the crumb. Perfect holes . They got eaten right away but pictures next time . Boules just came out of oven . Unlike my usual self I have actually been doing the same formula every bake. Haha. Crumb pics  when they are cut.

t65 boules

 

 

 

 

 

 

 

rye bread 

trailrunner's picture
trailrunner

1-2-3 bread with 20% Caputo Semola Rimacinata. Add ins as part of liquid EVOO/honey / buttermilk( ran out of yogurt) levain all raisin YW. Crumb shot later. 

Edited to add crumb shot from 2 baguettes that I shaped with some of the dough just to see what would happen. Wow… cool custard open. Perfect. The book couldn’t be judged by the cover! 



 

 

trailrunner's picture
trailrunner

Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over ! Amazing from pancake to probably my most beautiful loaf in almost 50 years of bread baking. 

Crumb shot to follow when cool. 
dough:

t65 515g 

rye 130g

heaping 1/4 tsp ADY

13 g salt 

465g water KA mixer 5 min. Fold a couple times on floured counter round and place in well oiled container ( use olive oil). Room temp 6 hrs. Fridge overnight. Shape very lightly by folding in 4 sides round and plunk in clothlined banneton. Let rise 2 hrs. Turn out onto parchment ( drop on floor) place in 450 degree preheated graniteware roaster. Covered 15 uncovered 30. 
Outstanding flavor! The rye adds so much depth. Lovely tender crumb. A little compressed at the bottom but given the huge drop to the floor I’m impressed with the dough resilience. Will definitely make again. The 5 mi. KA at “1” is a great way to get a lovely loaf. 

trailrunner's picture
trailrunner


With a few alterations in method and hydration.

645g T 65

465g  filtered water

13g salt

heaping  1/4 tsp ADY

mixed on “1” for 5 min KA. Room temp 3 hrs. Placed outside on patio at 50 degrees 9 pm- 8 am. Removed from container beautiful gluten strands had quadrupled. Floured counter folded four four sides in rounded and placed in heavily floured clothlined banneton. Let rise 2 hrs refrigerator for 90 min preheated Le Creuset 450- 30 min. Turned out loaf onto parchment. Baked covered 30 min and uncovered 25 min. Perfection , the crumb is like a croissant as far as form. Soft and very light with a shattering rich crust. Have more experiments in the future. 

trailrunner's picture
trailrunner

Outstanding from the ease of working with it to the fragrance, glistening crumb fantastic crust. Not a complaint to be heard. 

trailrunner's picture
trailrunner

 


 


Will post photos as able from my phone. Didn't have time to make baggies today but wanted to use this flour !! So made pizza. A wonderful experience. Unlike any other flour I've used in 40 + years of baking breads. 

1 1/2 c warm water

1 tsp ADY

1 tsp salt

2 tsp sugar

2 Tbsp EVOO 

1/2 c RImacinata 

2 1/2 c T 65 

Stir vigorously , Place in bowl with lots of EVOO. Let rest for 1 hr. Take out and fold gingerly . Let rest 30 minl Spread out with a  dimpled surface on a buttered ( this is very important to use butter if you want the Detroit pizza rich crust flavor)  large thin cookie sheet. Let rise till puffy. Brush with EVOO and let it pool as if making focaccia. Bake blind crust  in preheated 500 degree oven 10 min or till lightly brown. Remove top with grated whole milk mozz ( important use cheese first to preserve crust appearance) then top with more toppings and last sauce. Bake 7 min. Yum. Hopefully pics to follow., 

trailrunner's picture
trailrunner

 

 



I flaked 335 grams of premoistened whole Emmer. and then toasted in my 100 yr old iron skillet with 5 T butter. Made porridge with 670g H2O. Cooled. The main dough was 968g Bread Flour, 416g Whole Wheat ground in Mock Mill, 219g  mixed grain levain , 400g AYW and 400g H2O .  add ins 80g honey, 80 g yogurt and 36 g salt were  Added to cooled  porridge  then into KA mixer with the fermentolysed  dough. Very very wet dough but heavy floured counter and after a couple S &F ‘s  q 30 min x 3 it was gorgeous. Let grow 30%  bulk ferment then shaped gently into 4 loaves let rise 30 min then retarded 24 h. Baked covered 15 min in my antique Granite Roaster at 475 for 15 min and uncovered for 30 min. Beautiful oven spring. Couldn’t wait to cut! Incredible flavor and crumb. No sour at all due to YW. 

trailrunner's picture
trailrunner

Door county Wisconsin cherry pie filling. Outstanding! This the cast iron pie iron from Uno Casa. Excellent heavy preseasoned. Perfect in every way! Cooked up hot crisp and delicious on the charcoal grill. We are taking it camping and did this run through effort in the back yard. 

 

 

 

 

trailrunner's picture
trailrunner

Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water .  Flaked Einkorn was toasted  in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules. I bake in an antique graniteware roaster preheated as long as it takes the oven to preheat to 500 about 15 min. Place 4 ice cubes in my custom foil dish to create steam ? . Bake is 10 min covered at 500, 10 min at 475 then uncover and bake 20 min 475. 

 

Once again photo inclusion problems... oh well. It’s a great bread. 

 

trailrunner's picture
trailrunner

I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga  Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper. 

I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself. 

I tossed 2c dry grains with 4 tsp water 24 hrs ago. It took several shakes of the qt container over a 30 min period to get them to stop sticking to the bottom and sides but after that I left the container at room temperature. 

In the picture you will see the difference between the setting “3” at the top and “2.5” bottom half. I wanted to show that you have a choice in the outcome. It’s extremely easy and fast and as you can see in the video to turn the handle and there is absolutely no clogging or clean up after the process which took only a few minutes. I’m not sure if I can post a video but if I can’t hopefully someone will tell me how! 

thanks for looking                                       https://www.youtube.com/watch?v=hqW09uJIky4

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