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WatertownNewbie

This bread continues my adventures with rye bread, having done a couple of Borodinsky recipes as well as Lithuanian recipes.  The inspiration to give it a try came from the recent posting by alcophile, and I actually began this loaf before Benito posted his bake.  The process differs from almost anything else that I have baked and involves essentially a forty hour poolish followed by one hour for the final mixing, shaping, and proofing.

For the most part I followed the steps outlined in Stanley Ginsberg's recipe.  One deviation was to mix the final dough by hand, but I could feel the dough gain some strength as I worked it and do not believe that a hand mixing cost me anything.  The dough is fairly dense and could be done in a stand mixer for those who prefer that approach.  I also did not return the loaf to the oven after applying the cornstarch glaze.  The heat from the loaf itself seems sufficient to set the glaze.

Here are views of the top from an angle and of the side.

There were more cracks than in the other types of rye bread that I have made, and my general sense is that perhaps a slightly longer final proofing (mine was 43 minutes) might get the bread closer to its final height and avoid the sudden expansion from oven spring.  The loaf weighed 1537 grams, and the dimensions are 10" x 6-1/2" x 3".  Despite being fairly dense, the bread has a tender crumb and great flavor.

Here are views of the crumb and of a slice.

This is yet another rye bread that I will be baking again.  Thanks to alcophile for his posting and for the others who have baked this bread and shared their experiences.

Happy baking.

Ted

WatertownNewbie's picture
WatertownNewbie

A few weeks ago, Abe posted a 100% emmer loaf.  Earlier this year I baked a 30% emmer loaf from a posting by leslieruf, and that was followed by one of 60%.  When Abe posted his, I was intrigued to give it a go.

Abe's formula involved a water yeast, however, and I have only a typical sourdough starter.  That began a few modifications to his approach (and an exchange of private messages with Abe, who was very helpful with his advice and suggestions -- thanks).  My first attempt was not bad, but I decided to make a few more changes before posting my result.  This is for those of you who want to bake a 100% emmer bread by using a sourdough starter.

Inspired by trailrunner and Isand66, I visited the Barton Springs Mill website and ordered some emmer flour.  The flour (along with some rye) arrived nicely packaged, and I will give Barton Springs more business in the future.

For the biga I found that a hydration of around 64% was needed (and aiming for 60% left some flour dry and unmixed).  I combined 20 grams of sourdough starter, 450 grams of emmer flour, and 284 grams of water.  As Abe commented, the result resembles wet sand.  It is easy to mush into a cohesive mass, which I left in a covered bowl overnight at room temperature.  To encourage the flavor, I left the biga for about fourteen and a half hours.

The next morning I combined the biga, 150 grams of emmer flour, 11 grams of salt, and 150 grams of water.  That was fairly simple, and after about eight minutes of kneading by hand (think of the Forkish pincer method) the dough seemed ready.  I took the temperature (72F) of the dough and covered the bowl.  After an hour I did a stretch-and-fold.  Abe waited a bit and then put his dough into the refrigerator, but I decided to do the bulk fermentation entirely at room temperature.  After another three hours the dough had expanded nicely, and I removed the dough from the bowl onto the countertop.

The shaping was essentially merely removing a bit of the gas and then forming the blob of dough into a roughly cylindrical form.  In my first attempt I had flattened the dough and then rolled it up, but this dough isn't sticky enough and doesn't bond at the interfaces, so that approach was a mistake.  The way I did it this time will be the one for the future bakes.  I loaded the dough into a loaf pan and covered it for the final proofing.

The dough had risen well in a couple of hours, and I decided to bake.  The loaf pan went into the 410F oven and stayed there for 40 minutes.  Abe had taken his loaf out of his pan to let the crust bake a bit more, but I opted to leave the loaf in until the end.  That doesn't seem to have hurt anything, so either way is probably okay.

Here is a view of the crust.

Here is the crumb.

My goal was a fairly tight crumb (similar to what Abe described), and perhaps a more open crumb is possible, but I am happy with this one.  The bread has a distinctive flavor, was nice the first day just sliced with nothing added, and was excellent the second day toasted with some butter.  Certainly not what you get with standard all-purpose flour.  This bread has the feel of an old world flour (which I suppose it should).  The loaf weighed 988 grams.

If you are after a 100% emmer bread, I recommend this one.  You have the option of water yeast (see Abe's post) or sourdough starter.

Happy baking.

WatertownNewbie's picture
WatertownNewbie

After several years of thinking about making a loaf of Portuguese Sweet Bread, I finally did so today.  The recipe came from Bread Illustrated (produced by the folks at America's Test Kitchen) and is very simple.

All-purpose flour, instant dry yeast, and salt are placed in the bowl of a stand mixer.  Separately some water, eggs, sugar, and vanilla extract are combined in a container that can be used for pouring and mixed until the sugar is dissolved.  On low speed with a dough hook the fluid is slowly poured into the mixing bowl until there is no longer any dry flour.  The speed is upped to medium-low until the dough begins to pull away from the sides, at which point some butter is added in small pieces.  When the butter is fully incorporated and the dough is elastic and sticky, the dough is dumped onto the counter, formed into a ball, placed in a lightly oiled bowl, and covered.

The recipe estimates that two to two-and-a-half hours will elapse while the dough roughly doubles, but my 78F kitchen saw a billowing dough mass after an hour and forty-five minutes.  The dough is then deflated, shaped into a boule, placed into a greased 9" cake pan, given a light spray of cooking oil, and lightly covered with plastic wrap.

When the dough is 1.75" above the lip of the cake pan, it is ready for the oven.  In my case that occurred after about an hour and a half.  Using a paring knife, I scored the dough around the circumference at the lip level of the pan (to create uniform oven spring) and then brushed the top with a wash of egg, water, and a pinch of salt.

The dough went into a 350F oven and stayed in for forty minutes (longer than the estimated 30-35 minutes in the recipe), but I wanted to hit the 190-195F range stated in the recipe and avoid an undercooked center.  Apparently this was fine based on the results.

Here is another view of the crust.

And here is the crumb.

What a soft crumb this bread has!  The thin mahogany crust is nice too.  If you are looking for a change of pace from your usual sourdough breads, consider this one.  I omitted details on the amounts so as to give a general overview of the bread, but if anyone wants the full recipe just let me know.

Happy baking.

Ted

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WatertownNewbie

A place where I order rye chops also has emmer flour, and I decided to get some.  Looking for a recipe, I found one on TFL by leslieruf.  By and large I followed his description, although there were a few fairly minor differences.

Instead of a starter build, I simply used 50g of my starter combined with 50g of bread flour and 50g of water for the levain the night before.  Overnight this did the usual of turning into a frothy bubbly mixture.  The next morning I put emmer flour (113g), bread flour (262g), and water (250g) into my 6-quart Cambro tub and worked them into a unified mass, which sat covered for 45 minutes.  The next step was to add  most of the levain (125g) and a small amount of salt (6.75g).

Leslie used a mixer, but I opted for working the dough by hand.  After a few minutes I had merged the levain and salt into the flour and water mix sufficiently that I felt comfortable dumping the dough onto a granite countertop on which I did 125 French folds (eighty-five and then a pause for a minute or two before the remainder) to build some gluten and strength.  The kitchen was 72F, and the dough temperature was 74F.

This is a soft dough (as Leslie described), not quite like ciabatta dough but tending in that direction.  Four stretch-and-fold sessions followed at thirty minute intervals, and the dough did gain strength during that process.  An hour after the fourth S&F I gave the dough another S&F and thereafter left it to sit while it expanded a bit and showed the presence of some bubbles.  For this I looked not only at the surface and sides but also lifted the container and looked at the bottom, which I have found to be a reliable way to judge the growth of bubbles during bulk fermentation.  Total time for the bulk fermentation was exactly five hours.

The dough went back onto the granite countertop for a pre-shape.  Leslie had omitted this step, and I felt that 20 minutes was about right given the extensible nature of the dough.  Shaping into a boule was straightforward, but I needed to flour the top surface and my hands to keep the dough from sticking during that process.  Next time I will also be sure to flour my banneton sufficiently.

The banneton went into a plastic bag and then into the refrigerator for an overnight proofing, which lasted a bit over fifteen hours.  The dough had expanded a little overnight and was sticking to the sides of the banneton more than dough usually does (hence the reminder to flour the banneton a little more next time).  The dough was also a challenge to score as can be seen from the top view photo.  Nonetheless, I managed to get the dough into the Dutch oven and placed into the 465F pre-heated oven.  After 15 minutes I removed the lid, and the total baking time was 42 minutes.

The loaf weighed 649 grams, has a nice soft but chewy crust, and has a pleasing crumb.

Here is another view of the crust.

Here is the crumb.

Leslie remarked in his post that he could not really detect the emmer flour at 30% of the total flour and felt that more the next time might change that.  I agree, but the next time in addition to slightly increasing the portion of emmer I will likely also slightly decrease the hydration.  This recipe is about 71.4% hydration, and given the nature of emmer I am wary of reducing the gluten and strength provided by bread flour without also adjusting the amount of water.  (Leslie, did you bake this bread again with any alterations to your first bake?)

This was a nice alternative to my typical bakes, and I will definitely try it again.  Thanks to Leslie for posting his bake and giving me the opportunity to try a bread with emmer flour.

Happy baking.

Ted

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WatertownNewbie

Paul (pnguyen951) recently posted a recipe for a spelt loaf, and I decided to give it a try.

His recipe calls for 100 grams of a 60% hydration levain, and I maintain my starter at 100% hydration.  The evening before the bake I mixed 40 grams of my starter, 25 grams of bread flour, 20 grams of spelt flour, and 20 grams of water.  While he used a stand mixer for the initial mixing, my preference is to mix by hand when possible.  After a brief bit of moving the dough around in my Cambro tub, I went to slap-and-fold (French folds) and felt the dough was ready after 125 of those.  The total bulk fermentation was 5 hours and 25 minutes.  After the twenty minute bench rest I shaped the dough into a batard and put it into a banneton, which went into the refrigerator for an overnight retard that lasted a bit over 15 hours.

Rather than using my Dutch oven, I opted for the baking stone.  In addition, my wife and I like crispy crust, and the bake of 47 minutes produced a darker loaf than Paul's but a similar crumb.  Essentially my bake followed Paul's recipe (same amounts of ingredients, 15 minute rest after the initial combination, three sets of stretch-and-fold at 30 minute intervals, and oven preheated to 475F and then dropped to 430F for the bake).

Here is the loaf,

and here is the crumb.

This bread is really easy to make.  The hydration and bread flour counterbalance the tendency of spelt to spread, so shaping is not a challenge.  The spelt flavor really comes through, and I intend to bake this bread again.  Thanks, Paul, for posting this bread and for providing the recipe.

WatertownNewbie's picture
WatertownNewbie

Having found a good source for solod (the fermented red rye malt), I have been baking several different rye loaves recently.  This one is a Lithuanian bread based on a recipe from Stanley Ginsberg (http://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/).

As I described in another post, this dough did not behave well for me when I tried mixing it with a stand mixer (per Stan's recipe), but mixing by hand works perfectly fine (along the lines of what Rus Brot does with a Borodinsky dough).  So far I have used a mix of medium rye and dark rye flour, but the next time I might go with all dark rye flour.

Here is a top view of today's bake.

This loaf is going to a friend, so I will not have a photo of the crumb, but here is one from my preceding bake of this bread.

WatertownNewbie's picture
WatertownNewbie

Recently I posted about baking the Borodinsky 1940 bread.  This bake is the Borodinsky Supreme based on the recipe in a TFL post from February 2014.

Our kitchen was 72F yesterday, and the whole process took a bit longer than in the original post.  Nonetheless the final result was pleasing (although I am still struggling with the gelatinization of cornstarch and did not get the glaze I was seeking).  Perhaps the inclusion of molasses rather than malt extract made the taste different from the Borodinsky 1940 version, but this bread seemed a little sweeter and not as sour.  I intend to bake both types of Borodinsky in the future.

Here is a view from the top.

And here is the crumb.

My wife really liked the flavor of the top crust with the coriander seeds.  Although rye is a dense bread, this loaf is springy too and not at all a brick.

WatertownNewbie's picture
WatertownNewbie

Yesterday I baked a Borodinsky loaf using the 1940 formula in the video by Rus Brot (thanks, Ilya, for posting that link in your blog).  In the final dough, I combined 100 grams of all-purpose flour with 50 grams of whole wheat flour (a substitution mentioned by Rus Brot) and otherwise pretty much followed the approach in the video.

Although there are some large time gaps in the process, I was kept busy at times cleaning up from the preceding step and preparing for the next step.  I wonder how they made this bread in the old country?

The final result was pleasing.  This was the first time I ever gelatinized cornstarch, and I could have waited a bit more toward the end of the bake to do that (which would have made the gelatin a little runnier when I brushed it on), but the shine is on the crust.  There was a crack in the top and another about two inches long on one lower side, but the appearance seemed good overall.  The crumb is dense, but not a brick.  The crust is a little tough but nicely chewy.  Over the next several days I am curious about whether the flavor will develop.

Here is the crumb.

If anyone wants to bake this and save themselves the trouble of writing down all of the ingredients and steps from the Rus Brot video, let me know.  (But definitely watch that video -- several times perhaps -- if you are going to make this bread.)

Happy baking.

WatertownNewbie's picture
WatertownNewbie

Inspired by one of Ilya's recent posts about a rye bread, I decided to try a recipe from Maurizio Leo's site (The Perfect Loaf) for a rye bread with some seeds.  The night before the bake I prepared the levain, which consists of mature starter (47 g), rye flour (234 g of King Arthur White Rye Flour), and water (234 g).  At the same time I put roasted unsalted sunflower seeds (65 g), roasted unsalted pumpkin seeds (65 g), and whole flaxseed (30 g) in a bowl and added enough hot tap water (214 g) to submerge the seeds.  Both the levain and the soaker were covered with plastic wrap and left on the counter overnight.

The next morning the levain had tripled after about twelve hours.  First I put water (322 g) into a large bowl and added the levain, which I stirred until it dissolved.  To that I added dark rye flour (176 g), spelt flour (176 g), sea salt (12 g), and the soaker (after draining through a mesh sieve).  I used a dough scraper to mix everything, which had the consistency of cake batter, took the temperature (75 F), and then covered the bowl and let it sit for a half hour.

Maurizio used a Pullman loaf pan in his bake, but I don't have one of those and instead used a 9"x5"x3" loaf pan, which I sprayed lightly with oil.  Using a spatula, I then scooped the dough into the loaf pan, smoothed the top, and covered the pan with plastic wrap for the proofing.  After ninety minutes the dough had risen to about a half inch below the rim, and I then put the loaf into a 400 F oven that had been steamed in my usual way (lava rocks in aluminum pie pans).

After thirty-five minutes I reduced the oven temperature to 350 F and then continued the bake for another ninety minutes.  In the meantime the loaf rose nicely and took on a dark brown color.  A crack formed around the upper perimeter just below the top crust (something Maurizio mentioned in his description of the recipe), but was more cosmetic than anything else.  By the end of the bake the internal temperature of the loaf was 209 F.  I put the pan on a cooling rack for a little over an hour and then removed the loaf, which I weighed (1215 g) and then wrapped in a tea towel and left on the counter.

Maurizio says to leave the loaf wrapped for 24-48 hours to avoid having a gummy crumb from slicing too early.  I opted for about twenty-five hours and then curiosity got the better of me.  Here is the loaf after being unwrapped.

Here are two photos of the crumb.

The bread has a crisp crust and is easily sliced.  The crumb is moist but not gummy.  The seeds provide a nice addition to the flavor of the three different flours.

This is an extremely simple bread to make and offers a lot of flexibility.  You could vary the types of flours and types of seeds and really play around with the possibilities.  The presence of white rye and spelt makes the crumb lighter than a totally dark rye bread and is not dense at all.  Consider this bread if you are looking for something that combines rye and seeds.

WatertownNewbie's picture
WatertownNewbie

Abe recently posted about a bread he put together from some flour and seeds, and the combination appealed to me as a change of pace from the usual breads that I bake.  Here is my version (pretty much following his steps).

     The ingredients in my version of his bread are:

Spelt Flour -- 400 g

Whole Rye Flour -- 100 g

Salt -- 8 g

Pumpkin Seeds -- 15 g

Sunflower Seeds -- 20 g

Flaxseeds -- 10 g

Sesame Seeds (white) -- 15 g

Starter -- 23 g

Water -- 420 g

As Abe described, I mixed the flour, seeds, and salt and made a well, into which I added the starter (which had been fed about five hours earlier).  I then poured in 350 g of water and mixed a bit until that water was absorbed.  More water was needed, and I added a little more until the consistency felt right (sticky, but holding together).  In all, I used 420 g of water.  I mixed the dough some more while feeling a bit of gluten development.  The dough temperature was 76 F, and I covered it for the first of the thirty-minute periods between four stretch-and-fold sessions.

After the fourth S&F the dough went into the refrigerator, and then about five hours later I took it out for an overnight bulk fermentation at room temperature.  In the morning, the dough had sat for a tad over ten hours (but had not expanded much).  I wet my hand and worked the dough gently to feel some resistance in it, shaped the dough into a log, and put it into a 4-1/2" x 8-1/2" loaf pan that I had greased with butter.  The loaf pan then went into a plastic bag for a little over an hour-and-a-half while the dough proofed.

Meanwhile I heated the oven to 450 F.  After the proofing, during which the dough expanded noticeably, I put the loaf pan into the oven and left it there for 47 minutes (rotating after twenty minutes).  After thirty minutes the internal temperature was only 179 F, which did not surprise me because of the hydration level, but by the end the internal temperature was about 208 F.  The loaf split on its own along one side (no scoring).

The crust is very crispy and crunchy in a good way.  The crumb is a little dense, but not heavy like a pure rye bread.  Instead, the crumb is soft and allows the various seeds to be tasted.

This is a neat bread.  My wife is not a fan of spelt, but she really liked this bread.  It is simple to make, and I will do so again sometime. If you are looking for a bread with spelt and rye and some seeds, you will enjoy this one.  Thanks, Abe, for your post about this bread.

Happy baking.  Stay safe and stay healthy.

Ted

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