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yozzause's blog

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yozzause

This morning i had porridge left over from breakfast and i wanted to do something a little different so i decided to sort out the cupboard a bit and ended up with these 3 lovely loaves that would be ideal company for a cheese board its ended up being Apricot and Porridge Oat Bread with 26% Wholemeal Spelt. 3 X 510g loaves. it was going to be 2 x 750g loaves but thought 3 x 500g was easier for sharing. I didn't make this a sweet dough , there is not sugar or high fats usually associated with fruit breads. I worked out my dough formula but modified it as i went along as i only had 195g of w/m spelt so instead of 50/50 it ended up being 26% w/m spelt and 74% black and gold plain flour. cooked porridge was 20% and chopped apricots were 20% also butter ,salt, malt, milk powder, and yeast were all 2% each so it was a fast dough 1 hr Bu;k Fermentation the water was added at 50% but more was required which would have equaled another 4%. i was cautious as both the spelt and the porridge tend to give a sticky dough, but i did need to have a reasonably slack dough because of the dried apricots sucking in some of that moisture. Very happy with this stage just the cooling and taste testing to be done, oh and to break out the cheeses!

 

 

 

 

yozzause's picture
yozzause

Yesterday i made a dough with a long bulk fermentation in mind, to achieve this for the single loaf dough of 750g the amount of fresh yeast required would a mere 2.2g. The minute amount was able to be accurately weighed on the set of jewelers scales, the dough was mixed at 8.10am and was ready for the oven at 8.40pm the first slice this morning confirms the theory that long slow fermentation equals enhanced flavour. The flour used was Supermarket Black and Gold Plain Flour that lists the protein level at just 9.5%The dough was slower than anticipated due to the cool conditions in the kitchen and not using warmed water to get the dough off to a good start with the desired dough temperature. but i was pleased that it fitted into my day and was out in time for bed! and even better ready for breakfastFLOUR 100% 440gsalt 2% 9gbutter 2% 9ggolden syrup 2% 9gfresh yeast 0.5% 2gwater 65% 286g       the cats are showing you how to relax on a cold wet wintery day here in Perth and reminding me to come back in the next life time as my wife's cat. They are full brothers from the same litter Jess and Tigger

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yozzause

First day of lockdown stayed home and made some bread, i called these Semi sour dough milk sticks.This was a 3 hour bulk fermentation using fresh full cream milk as the liquid, 1% dried yeast and 20% of sour dough starter this was a case of using up the starter as a flavour boost, being fermented flour rather than for its rising capacity. i also used 100g ofSemolina flour and 545g of Millers Bakers Flour. We have had one for tea tonight with a very nice Pate, and it was excellent!  

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yozzause

 Italian La Molisana "00" DI GRANO TENARO 75% and il Molino Durum Wheat Fine Semolina. @ 75% and 25% respectively. 2 x Epi's out of the oven now and what a great day to have it on too! This is a 5 hour bulk fermentation using just 1% compressed yeast, it did finish at the desired dough temperature but did loose a bit of temperature during BF but was quite happy Final proving in the back of the station wagon which was quite a bit warmer than the house! i am very pleased with the results from these longer fermented doughs.

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yozzause

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months bake day and i used that as the liquid component of the dough. The spent grain was at the rate of 25%. i was well pleased with the way the dough handled although id probably decrease the liquid content as the spent grain is well saturated. At the completion of the bake i took a sample Brewers Loaf down for the Head Brewer and guys at Running with Thieves to try , it was a bit warm then so suggested they give it half an hour before slicing. i have since cut mine and i'm pretty sure its going to blow their socks off!

 

 

 

colour from the Stout

 Shaped

octocaped

dozen  segmented cap

 sliced for the taste testing at home

 

yozzause's picture
yozzause

It must be the cooler weather that is encouraging more baking or perhaps the desire to check out breads that im going to be taking to functions or checking yeast quantities for timed yeasted doughs, but here is another. This is a dough using a mix called Super food blend from Aldi. i didnt make it a sweet dough as i envisage it being used on a cheese board at an 80 year old birthday celebration. happy with it but may end up making it into thinner sticks just right for cheese or plain butter. it should go well alongside the Parmesan and onion bread i did prior to this one 

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yozzause

Checking on the yeast quantities required for a 4 hour bulk fermentation 1.3% fresh compressed yeast seems to be about right The dough is a cheese and onion bread which i will be making again on the weekend for an 80th birthday celebration for one of my gym class mates

 

  5% raw brown onion and 10% shaved Parmesan cheese

 1.3% compressed fresh yeast  finished at 27 deg C  for a 4 hour BF

 

 

 

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yozzause

i posted the other day about a chart for yeast quantities for conventional timed  doughs 

https://www.thefreshloaf.com/node/68214/yeast-quantities-for timed-doughs

Anyway we, a local facebook page group of bread enthusiasts here in Fremantle Western Australia are soon to be having  a baking day get together at a fairly new local bakery on Sunday the 13th June and as we will be making large doughs for the 13 participants in the commercial spiral mixer i wanted to check out the chart yeast quantities / times  so i made a dough using the chart.

On our bake day get together we will be making my 50% wholemeal stout dough. I have already brewed the stout and we will need 18 and a quarter litres of it, the dough will require just over 14kg of w/m and the same of white flour. 48kg dough 

Anyway the test bake went very well with finished dough temperature  being spot on at 27deg C The dough was mixed by hand  and the bowl was placed in the microwave oven out of drafts etc. When i went to check it just before its scheduled 2 hours it had just popped the lid off of the tupperware container  so i decided to take it there and then so the chart was fairly accurate.     I will have time to do a couple more checks in the next week or so and will go for a 4 hour dough next hit out.

I had intended these loaves to be Epi's, i had to Banana bend them to fit on the tray by that was no matter .Anyway I got distracted and when i went to scissor cut them i found that they had really passed the point where i could scissor cut them and push them around so i changed plan and i washed them with the boiled cornflour paste, poppy seeded and scored them. I hadn't even turned the oven on at this stage so cranked it up full and prepared the steaming towel for the tray on the floor of the oven and got them into the oven 10 minute later reducing the temp dial to 220 and then removing the steaming towel after 10 minutes of the bake. The loaves finished up having a nice soft interior and very tasty too the flour used was the last of my Caputo Manitoba Ora about 25% augmented by cheap Black and Gold brand supermarket flour.

 

 Really looking forward to the bake day where most of the participants will not have had the chance to see a 48 kilo dough being made and fermented they will then be processing 3 kgs each into loaves of their choice, we will also be making a 32 kg fruit dough that they will make into a loaf and cinnamon scrolls. All of this is being made possible by the generous offer of the use of the facility on what is a quiet day at the bakery. The owner also wants to open a retail outlet as well as a shop that sells everything baking as he too is a very keen baker.

Kind regards Derek

 

 

 

 

   

 

 

 

yozzause's picture
yozzause

Baked another 50% Wholemeal Spelt this time without the Porter and a very small amount of fresh Yeast just 1/4 of a 1% 1.5g to be exact. Got things under way at 10.30am with 216g of W/M Spelt and all the water 301g plus fore mentioned 1.5g fresh yeast brought it together and set aside for 4 hours then added the 215g of Caputo Manitoba Ora white flour and 8.6g of Saunders liquid Malt mixed this on the bench by hand for 15 minutes and then allowed 15 minutes rest before adding the butter 8.6g and salt 8.6g and working it into the dough and then setting aside in a covered bowl to bulk Ferment. at 8.15 the dough was well fermented and taken so it was just over 4 and a half hours BF. the dough piece was shaped and rolled in flakey bran before being placed seam side up in a banneton it was then placed inside a plastic bag and consigned to the fridge for the night. I was up at 5.00 and cranked up the oven with the Schlemmertoph clay baker. the loaf was tipped out onto some baking paper and scored it was then slung into the hot clay baker the lid put on and consigned to the oven at 5,40am . The dough did show some sign of deflating from the scoring but when i took the lid off the clay baker at 6.05 it had sprung nicely. The bake was for 40 minutes at around 220C. I have just eaten the slices that i cut for the photo and have to say that the longer slower fermentation has contributed to a great taste. I am able to compare it to the very similar loaf i made with a small amount of Porter in it. Both great tasting loaves, Just need to do a slow all Porter loaf to cap it all off     View insights0 post reach  Like   Comment  

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yozzause

i recently mentioned the need to get a new donor starter as mine was unreliable and was destined for the compost tumbler. Several member of the local bread enthusiasts group kindly offered me some of theirs. i chose someone close by  and put it to work straight away. i decided to mix the dough well and do the bulk ferment undisturbed for its entirety. Things didnt go quite to plan and a family emergency meant the dough was needing to be retarded, i chose the back verandah as the nights have been getting cool and i didnt want fridge temps. In the morning the dough was shaped  and proved in a banneton and then baked in a heavy pot slow cooker insert  initially with the lid on,i did have to remove the plastic knob and just covered the hole with some foil. i do have some metal knobs in the shed somewhere that i will use to make lid removal easier.

The pot worked really well and pleased with the way the loaf came out. also pleased with the adopted starter.

  

 

  

 

The dough was from the Bourke street Bakery,  The ultimate baking companion and its their standard S/D 

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