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yozzause's picture
yozzause

and the temperature in Perth was 40 degrees  and i made bread for Christmas day at our daughter's home. I have been wanting to bake a curry bread, the inspiration was from Shiao Ping (http://www.thefreshloaf.com/node/13018/curry-rustic-bread) and a bit like going back to visit Erics posts, was inspired to have a shot.

  A few major differences was that i used Caputo Integrale and an unexpected early Christmas present to myself  some Wallaby Bread Flour  flour from Lauke which was on special when i was at the supermarket this morning. Another departure was that i didnt have Cashew nuts so used all mixed nuts,

I also figured while i was having the oven on i might also make some baguette / sticks  for those that might not like the Curry loaf  This 2nd dough also featured Caputo Integrale and Wallaby  flours i also used fresh compressed yeast.  The curry loaf was plaited and final proofed in a banneton, and could have possibly gone into the oven a bit earlier than it did with that one.

The sticks were retarded  after shaping so that the would slow and go in the oven after the Curry loaf came out. 

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

Benito's picture
Benito

Since it is Christmas I decided to try baking sticky rolls for the first time having never attempted cinnamon buns in either yeasted or sourdough form ever before.  I was particularly interested in this recipe because he uses a Yudane.  This is similar to a Tangzhong except that the flour isn’t cooked with a liquid.  Instead boiling water is added to the flour and then mixed until it has gelatinzed.  This is a simpler process than a Tangzhong and I think I’ll apply it to sandwich bread in the near future.

Maurizio recently posted his recipe for these sweet roll on theperfectloaf.com website.  I will repost the recipe here.

Total Dough Weight

1,200 grams

Sourdough starter in final dough

30.00%

Yield

Nine large cardamom rolls (baked in an 8 x 8″ square pan)

Total Dough Formula

Desired dough temperature: 76°F (24°C).

Weight

Ingredient

Baker’s Percentage

101g

Yudane: All-purpose flour (~11% protein, King Arthur Baking All-Purpose)

20.00%

106g

Yudane: Water, boiled

21.00%

404g

All-purpose flour (~11.7% protein, King Arthur Baking All-Purpose)

80.00%

136g

Butter, unsalted and at room temperature

27.00%

131g

Milk, whole

26.00%

131g

Eggs

26.00%

25g

Sugar, caster

5.00%

3g

Cardamom, ground

0.60%

10g

Salt

1.90%

152g

Sourdough starter

30.00%

1 large egg is about 50 g 

 

Cardamom Rolls Filling

Make this filling when your dough is chilling in the fridge. Be sure to give it enough time to let the melted butter slightly cool.

Weight

Ingredient

30g

Butter, unsalted and melted

90g

Brown sugar

2g (1 teaspoon)

Cinnamon, ground

1g (1/2 teaspoon)

Cardamom, ground

Total yield: 157g.

Cardamom Simple Syrup

Instead of topping these sourdough cardamom rolls with icing (which you totally could, if you wanted), I opt for a cardamom-infused simple syrup.

Weight

Ingredient

100g

Sugar, granulated

45g

Water

2g (1 teaspoon)

Cardamom, ground

Cardamom Rolls Method

1. Pre-cook Flour (Yudane) – 8:00 a.m.

Be sure to make this yudane ahead of time to give it time to cool before mixing. The texture of the mixture seems to improve if left to rest for at least one hour.

 Do ahead:  Alternatively, you could make the yudane the night before, let it cool, then cover and place it in the fridge. The next morning, let it warm to room temperature before mixing it into your dough.

 

Weight

Ingredient

101g

All-purpose flour

106g

Water

Yudane

Boil the water and pour it over the flour in a small heat-proof mixing bowl. Stir with spatula (not a whisk as the Yudane will get stuck in the tines) until the mixture tightens up and all dry bits are incorporated. Let the pre-gelatinized flour cool on the counter until you mix the main dough.  I prepared the Yudane when the 2nd stage of levain was built.

2. Mix – 9:00 a.m.

Because I used a KitchenAid stand mixer to quickly and efficiently mix, and because I'm not looking for added extensibility, I decided against using an autolyse for this enriched dough.

Weight

Ingredient

200g

Yudane (from above)

404g

All-purpose flour

136g

Butter, unsalted and at room temperature

131g

Milk, whole

131g

Eggs

25g

Sugar, caster

3g

Cardamom, ground

10g

Salt

152g

Sourdough starter

Dough mix.

First, take out your butter and cut it into 1/2″ pats. Set the butter on a plate to warm to room temperature and reserve until the end of mixing.

To the bowl of a stand mixer fitted with the dough hook attachment, add the milk, flour, sourdough starter, eggs, sugar, yudane, cardamom, and salt. Mix on speed 1 (STIR on a KitchenAid) for 1 to 2 minutes until the ingredients come together. Increase the mixer speed to speed 2 (2 on a KitchenAid) and mix for 6 to 7 minutes until the dough starts to strengthen and clump around the dough hook.

This dough doesn't need to be fully developed in the mixer, but it's better to mix longer than shorter—you want a strong dough before adding the butter. It won’t completely remove from the bottom of the bowl, and it will still be shaggy, but the majority of the dough should clump up around the dough hook.

Let the dough rest in the mixing bowl for 10 minutes.

Your butter should now be at room temperature; a finger will easily slide in and leave an impression. Turn the mixer on to speed 1 (I mixed on speed 2) and add the butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. Adding all the butter could take around 5 to 8 minutes.

The sourdough cardamom rolls dough is soft but mostly smooth and holding its shape at the end of mixing. The dough will be further strengthened through stretch and folds during bulk fermentation. Transfer your dough to a bulk fermentation container and cover.

3. Bulk Fermentation – 9:30 a.m. to 12:30 p.m.

At warm room temperature, around 76°F (24°C), bulk should take about 3 hours. If your kitchen is cooler, place the pan to rise in a small dough proofer, or extend bulk fermentation as necessary.

Give this dough three sets of stretch and folds during bulk fermentation at 30-minute intervals. The first set starts after 30 minutes from the start of bulk fermentation. For each set, wet your hands, grab one side and stretch it up and over the dough to the other side. Rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). Then, rotate the bowl 90° and do another stretch and fold. Finally, turn the bowl 180° and do one last stretch and fold. You should have the dough neatly folded up in the bowl.

After the third set, let the dough rest, covered, for the remainder of bulk fermentation.

4. Chill Dough – 12:30 p.m. to 1:30 p.m.

At this point, your dough should have risen in your bulk container, be puffy to the touch, and have smoothed out. If the dough still feels dense and tight, give it another 15 minutes and check again.

Place your covered bulk fermentation container in the refrigerator for at least one hour to fully chill the dough.

5. Roll and Shape – 1:30 p.m.

Before removing your dough from the refrigerator, make the filling. In a small mixing bowl, combine the following. It may seem like it's not enough filling to cover the entire surface of the dough—spread it thin.

Weight

Ingredient

30g

Butter, unsalted and melted

100g

Brown sugar

2g (1 teaspoon)

Cinnamon, ground

1g (1/2 teaspoon)

Cardamom, ground

Next time consider not using melted butter for filling, only the dry ingredients.

Then brush melted butter on the dough then applying the dry filling might be easier because it was hard to spread the filling on the dough which was sticky and clumped because of the melted butter in the filling. The dough should be cold and firm to the touch; give it more time to chill if necessary.

Next, butter your baking pan (even if it’s nonstick) to ensure the rolls remove cleanly after baking. My 8 x 8-inch nonstick pan has never had issues, but I still lightly butter the pan just in case.

This dough is very soft. Act quickly to roll, spread the filling, and cut before the dough warms and softens further. If it begins to soften, place it in the fridge to firm.

Remove your bulk fermentation container from the fridge, lightly flour your work surface in a large rectangle shape, and the top of the dough in the bowl. Then, gently scrape out the dough to the center of your floured rectangle. Lightly dust the top of the dough with flour, and using a rolling pin, roll the dough out to a 15″ x 15″ square. use a small offset spatula or your hands to spread on the cardamom and cinnamon filling evenly. It may look and feel like not enough filling, but there's plenty when the dough is rolled up.

 

Starting at one of the long sides of the rectangle in front of you, begin rolling up the dough as you move across. Be sure to tightly roll the dough by gently tugging on the dough as you roll.

Once finished rolling up the dough, divide it into nine 1 1/2″ pieces using a sharp knife. Transfer the pieces to the prepared baking pan and cover with a large, reusable bag.

 

6. Cold Proof – 2:00 p.m. to 7:00 a.m. (Overnight) As you can see above, the nine cut pieces are placed into the square pan, ready for their overnight proof in the refrigerator. Also noticeable is how soft the dough is—it's ok if they're not neatly placed into the pan. As they rise, they'll fill the nooks and crannies.

Place the covered pan into the refrigerator and proof overnight.

7. Warm Proof – 7:00 a.m. to 10:00 a.m. (next morning)

In the morning, take the pan out of the refrigerator about three to four hours before you want to bake the rolls, depending on the temperature in your kitchen.

Be sure to start preheating your oven about 30 minutes before you feel the rolls will be fully proofed. For me, the final warm proof time was about 3 hours in my 77°F (25°C) proofer, so I started preheating around 9:30 a.m.

8. Bake – 10:00 a.m.

Preheat your oven, with a rack in the middle, to 400°F (200°C). After the warm proof, uncover your dough and gently press the tops of a few rolls. As you can see above, the fully proofed cardamom rolls will look very soft. The texture of the dough will be almost like a whipped mousse. Be sure to give them extra time in warm proof if necessary. If the dough needs more time to proof, cover the pan and give the dough another 15 to 30 minutes at a warm temperature and check again.

Once your oven is preheated, remove your pan from its bag, slide it into the oven, and bake for 30 to 35 minutes.

While your rolls are baking, prepare the simple syrup. Combine the following in a saucepan and heat until boiling. Remove from the heat and let cool until ready to use. You will have some leftover syrup.

Weight

Ingredient

100g

Sugar, granulated

45g

Water

2g (1 teaspoon)

Cardamom, ground

Cardamom-infused simple syrup.

The rolls are finished baking when the tops are well-colored and the internal temperature is around 195°F (90°C). Remove the rolls from the oven and brush on the cardamom-infused simple syrup. Let the rolls cool for 5 to 10 minutes in the pan, then serve.

These are best the day they're made, and certainly fresh from the oven, but can be reheated in a warm oven a day or two after.

dmsnyder's picture
dmsnyder

My San Joaquin Sourdough originated in Anis Bouabsa's baguettes which had won the prize for the best baguette in Paris in 2008. Bouabsa's baguettes departed from convention in utilizing a 21 hour retardation after bulk fermentation and before dividing and shaping. Jennifer Stewart (Janedo on TFL) and I initially modified Bouabsa's formula by adding a bit of rye flour and some sourdough starter for flavor. I then omitted the commercial yeast altogether and began using the modified formula to shape as bâtards. Over time, I have tweaked the formula and method in various ways, but have settled on the current one as providing the best product. 

I have used this dough and method for many breads - baguettes, demi-baguettes, ficelles, pain rustique, boules and even for pizza crust. It is quite versatile and always has a delicious flavor. Of course, the baking times and temperatures require appropriate adjustment for each size and shape of loaf.

I have been gratified by the popularity of my San Joaquin Sourdough bread. It has been baked and enjoyed on every continent except Antarctica, at least as far as I know. Based on TFL posts, it seems that the SJSD has been most enjoyed as baguettes. Over the years, I have baked it in many forms, but the original shape was a bâtard of about 490gms. 

I baked a couple San Joaquin Sourdough bâtards today. One went to an appreciative (and appreciated) neighbor.

 

Total ingredients

Wt (g)

Bakers %

AP Flour

479

89

WW Flour

33

6

Medium rye Flour

29

5

Water

392

72

Salt

10

1.8

Liquid starter

17

3

Total

960

176.8

9.2% of the flour is pre-fermented

 

Liquid Levain ingredients

Wt (g)

Bakers %

AP Flour

29

70

WW Flour

8

20

Medium rye Flour

4

10

Water

42

100

Liquid starter

17

40

Total

100

240 

Final dough ingredients

Wt (g)

AP Flour

450

WW Flour

25

Medium rye Flour

25

Water

350

Salt

10

Liquid levain

100

Total

960

Method

  1. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
  2. Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
  3. Add the salt and mix to incorporate.
  4. Transfer to a clean, lightly oiled bowl and cover tightly.
  5. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
  6. Refrigerate the dough for 18-24 hours.
  7. Take the dough out of the refrigerator and transfer it to a lightly floured board.
  8. Divide the dough into 4 equal pieces for demi-baguettes or into two equal pieces fro bâtards, and pre-shape as logs or round.
  9. Cover the pieces and allow them to rest for 60 minutes.
  10. Shape as baguettes or bâtards and proof for 45 minutes, covered.
  11. Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
  12. Transfer the loaves to your peel. 
  13. For baguesttes, turn down the oven to 480ºF. For bâtards, turn down the oven toe 460ºF. Score the loaves and load them onto your baking stone.
  14. Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes for baguettes or 20 minutes for bâtards.
  15. Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.

Enjoy!

David

headupinclouds's picture
headupinclouds

Aspergillus Oryzae is at the heart of many delicious East Asian ferments, including miso, tempeh, sake, etc.  I have been reading through The Noma Guide to Fermentation, where Rene Redzepi and David Zilber of Noma fame lay out a number of aspergillus oryzae ferments critical to much of the success of their restaurant.  This is really a fusion of a culinary practice with an incredibly long history in East Asia, with local ingredients and flavors of Denmark -- their culinary terroir.  Somewhat surprisingly, bread is almost completely lacking from the book, except as a "food" for their ryeso recipe.  From my understanding, it produces little to no CO2 as a byproduct, and is therefore not effective as a levain in bread making.  It isn't clear this exclusion indicates they haven't used it.   After some online searches, it seems a sakadane starter can be produced from koji that apparently can be effective at raising bread.  This is apparently commonly paired with a yudane practice (similar to the commonly used tangzhong scald approach used for soft fluffy loaves). 

One of my favorite breakfasts is overnight miso oats or muesli.  In this dish, oats or muesli are cooked to make starches accessible and a small amount of active miso (I like sweet white rice miso) is introduced to the mixture after cooling to a warm temperature.  If left overnight in a warm place (estimated 80-90 F), come morning the oats will have a lovely mildly sweet miso taste.  I've been curious about ways to introduce this as a complementary flavor oriented fermentation in sourdough bread making.  Some searches have pointed back to some interesting miso flavored sourdough breads posted on TFL.  Active miso seems particularly effective at breaking down grains, and I'm not sure whether it will be detrimental to starch quality and/or gluten development required for proper loaf form, oven spring, etc.  It would be nice to find more literature discussing this aspect.

Miso test dough:

Overnight saltolyse of two dough mixes at approximately equal hydration with matching sodium content, where mix 1 contains 15 g miso and mix 2 contains none.

100 g flour, 75 g water, 15 g miso, 1.7 g salt (sodium = 2g)

100 g flour, 90 g water, 0 g miso, 2.0 g salt (sodium = 2g)

I made some poppyside buns to make this an edible experiment.  The one on the right had the miso.  They were extremely similar -- this miso had no noticeable adverse affects on the dough, although II didn't notice a significant different at 15% (bakers percentage).  I can push it further next time.  Things to try:

* increase the percentage of miso

* increase the temperature so the miso culture will be more active

* include a scald or porridge soaker so the miso culture

This was a very quick before pre-bedtime experiment, but it seems that including 15% miso (baker's percentage) at room temperature for 12 hours or so does not lead to noticeable dough degradation.  If anything, the dough with the miso seems a fair amount stronger, although this was a fairly hasty experiment and my quick assumption that miso paste was approximately 100% hydration is obviously not correct.  I was primarily interested in how dough would hold up over long periods of time with miso in the mix.  It seems to be fine.

Since there is apparently already a tradition of making bread with a koji based sakadane culture, it would make sense to try to reproduce this next, and perhaps see how this combines with my current sourdough starter.  It will be a good excuse to use the koji in my freezer I originally intended to use for tempeh.

How To Make Sakadane

 

TFL bakes:

Benny's Koji Rice Porridge Sourdough: http://www.thefreshloaf.com/node/65332/koji-rice-porridge-sourdough

 

Resources:

https://youtu.be/sEUokdUqE2M : How To Make Sakadane

https://sourdough.com/posts/japanese-sourdough-1-koji-sakadane-and-yudane

https://www.eater.com/2018/10/1/17923034/richard-hart-rene-redzepi-hart-bageri-sourdough-copenhagen

https://www.questforsourdough.com/sourdough/recipe/100-sakadane

https://cookpad.com/us/recipes/151189-natural-leaven-made-with-amazake-sakadane

https://hiro-shio.blogspot.com/2013/05/sakadane.html

http://www.provence.com.sg/new-products/

https://sourdough.com/forum/rice-koji-mold-used-ferment-bread

kendalm's picture
kendalm

Now let your minds wander. Last few bakes I been getting kinks in my loaves.  It all seems to start at the preshape. 

texasbakerdad's picture
texasbakerdad

100% AP flour, sourdough risen, 8 hour bake, 70% hydration 

Took a break from baking bread for a few days to work on Christmas presents out in the shop and fail to fix an unruly toilet.

Got to bake pizza tonight. My favorite type of bake. My wife is out of town, so I got to take a departure from my 100% whole grain bakes. Tonight, we dine on 100% Central Milling Organic Unbleached All Purpose Flour. Bag says it is a mixture of wheat flour and malted barley flour.

Since I was baking for 5 kids and myself, I ended up baking 7 different pizzas (one small bonus pizza at the end because I didn't weigh something right when dividing my dough). Having so many different pizzas to bake is nice because I get to experiment with bake times and other variables. I also get to see how the oven bloom changes throughout the bake.

Lessons to be Learned from this Bake:

  • Going back to processed flours after almost a year without using them in bread or dough was interesting. More different than I had remembered.
  • 70% hydration when using 100% AP flour was too wet to handle in a fun way for pizza. I like to throw my pizza in the air while shaping. This dough was a cloud, wonderful dough, but it needed gentle hands. I think next time I'll drop it to 65%... My guess is that the perfect hydration level would change if I were to change to a different brand of flour.
  • The crust was too chewy. I mean, it was excellent, but I would prefer less chewy. Two solutions: Shape a thinner crust (which was difficult at 70% hydration and because the gluten was fighting too much shaping at one time), use a different flour type that isn't as strong. When I make pizza with home milled 100% WW, the crust is never this strong. I guess another solution would be to add a little bit of another type of flour to the mix to knock down the strength just slightly, like spelt.
  • This is a personal preference thing... but I shaped the dough to have about a 5/8" thickness throughout. Which when baked properly produced a very nice crunch and a nice piece of pie. But, if you like those blistered cornicione, you had to leave a lot crust when adding toppings, and the crust would just be SOOO tall compared the topped parts of the pizza. The lesson here is... if you want a blistered and cornicione, a thinner pie is probably better, something closer to 1/4". If you have a pizza more than 1/2" thick, it is probably a good idea to get those toppings as close to the edge as possible.
  • I usually have thinner pies (1/4" to 3/8") and I usually bake my pies at 550dF convection. Well, with these thicker pies, 550dF was too high, the top burned before the middle of the pie had enough time to bake properly. One of these days I am going to buy or build a pizza oven and cook some pizzas at super high temps. When that happens, it think it will be interesting to see how thicker pizzas do in a super hot pizza oven (800-1500dF)... I bet they don't bake too well unless covered, or unless you have very specific toppings... or maybe the heat transferred from the stone bakes from the underside so quickly that the results would be surprising. Anywho, since I got to bake 7 pies tonight, I got to zero in on the a perfect bake temp... started at 550dF convection at 6 minutes, and ended up at 500dF non-convection for 12 minutes.

Comparing what I did to Vito Iacopelli:

I had watched this youtube video on hydration levels a few weeks ago. Vito recommends 70% hydration in the video. I'd say my 70% dough behaved much like his 70% dough. Vito was much more assertive with his dough handling than me, and a big difference between his shaping and mine... Vito pie is thinner in the middle and has a thick ring around the edge. I went for even thickness throughout. I wonder though... maybe there is some benefit to that approach... basically you get the fast cooking thin crust in the middle where the toppings will be, and the cornicione can be big and blister on the edge. I don't know... seems like you would end up with a lot of untopped cornicione, but maybe some people love that.

https://www.youtube.com/watch?v=tTas4Fn9xk4

Recipe:

  • 120g (13%) sourdough starter (50:50 hard white wheat:well water)
  • 916g Central Milling Organic AP Flour
  • 23g (2.5%) non-iodized salt
  • 51g honey

Toppings:

  • drained canned crushed tomatoes as the sauce, after putting on pie, sprinkled with salt, dried basil/oregano/thyme. This was a last minute pizza sauce, tasted quite good once I got the salt right.
  • fresh mozzarella from costco.
  • some OK sausage from costco, sliced diagonally to look cooler.
  • sliced pickled jalapeños
  • red pepper flakes
  • large granule garlic powder

Process:

  • 11:30a: Mix all ingredients till combined evenly and transfer to container for bulk proof, I siphoned off 20g for my aliquot jar.
  • 12:00p: The dough had no strength, stretch and fold about 5 times.
  • 1:00p: Very very mild increase in strength, stretch and fold about 5 times.
  • 2:00p: Some strength, stretch and fold about 5 times.
  • 3:00pdefinite strength, stretch and fold about 5 times.
  • 4:00p: I think I was at maximum strength at this point, stretched and folded 5 times.
  • 5:30p: Dumped onto bench and separated into 7 pies. Preshaped each pie.
  • 6:00p: Shaped each pie, gluten was strong, so I decided to shape in two steps. First pass got dough halfway to final size.
  • 6:15p: Shaped each pie to final size.
  • 6:20p: Preheat oven with pizza stone. (500dF non-convection is ideal)
  • 7:00p: Top and then load first pie into oven and bake until done (ideally 12 minutes)
  • 7:00p - 9:00p: Baked all pies topping while oven empty giving the oven about 10minutes to recover between pizzas.

6th out of 7 Pizzas

Crumb shot of 6th Pizza

Underside of 6th Pizza

Aliquot at 9pm

4th of 7 Pizzas

3rd of 7 Pizzas

1st of 7 Pizzas (My youngest chose the non-uniform topping distribution... he insisted)

Aliquot when the first pizza went in at 7pm

The pies after shaping and my son topping his.

Ilya Flyamer's picture
Ilya Flyamer

After my previous 40% Beremeal (barley) sourdough (http://www.thefreshloaf.com/node/66746/40-beremeal-vssdr), I repeated it almost exactly - but with half amount of Beremeal, and I slightly reduced the hydration, in line with reduced amount of whole grain flour. Also doubled for two loaves. Formula: https://fgbc.dk/149f

Additionally, I bulked during the day, shorter but warmer (8.5 hrs at 24C). It grew A LOT, and became very wobbly. Felt like it fermented more than the previous time. Then shaped and proofed, around 2-2.5 hrs, at 24C. I think it was on the verge of overproofing, but I guess I caught it before - still got some some oven spring, although not huge.



The crumb is much more "normal". Taste is more delicate than with 40% Beremeal, but otherwise similar. Less acidic, the previous one had a clear tang, I guess shorter bulk reduced acidity this time.

gavinc's picture
gavinc

This is Hamelman's Golden Raisin Bread. The baked loaf tasted very nice. I used organic raisins and some seemed to erupt through the surface in the oven. I increase the raisins next time. The crumb was nice and light for this bread. I'll post the formula below.

Process – Golden Raisin Bread  
PrefermentsLiquid levain  
MixingType of mixerby hand  
First FermentationLength of time12-16 hrs 
  Temperature21C 
Final DoughDDT25C  
MixingType of mixerHand 
 Mix style    
 3 speed    
 Stretch & fold15 mins  
Bulk Fermentation    
 length of time1 to 2 hours 
 number of folds1 if 2 hour fermentation
 timing for folds1 hr  
 dough temp25C  
ShapingOblongDivide 680g 
  Pre-shaperound 
  Resting time20 mins 
  Shape round or oblong
  Proofing devicebanneton 
Proof & BakeFinal Proof time50-60 mins25C
  Oven typeMiele with steam
  Steam 5 mins prior 
    & first 10 minutes
  Total bake40-45 mins 
  Temperature238C15 mins
    221C25-30 mins
headupinclouds's picture
headupinclouds

This is the basic process for a just-sprouted whole urad idli w/ coconut tamarind chutney.  See the making-dosa-starter discussion for more detailed writeups.

  • 1:2 ratio of white rice to whole just-sprouted urad dal -- I believe 1:3 is most commonly reported, but I typically aim for 1:1 or 1:2 to increase overall protein (I used 4 cups rice to 2 cups urad, which makes a very large batch so I can keep left over batter in the fridge for dosas)
  • pre-soaked urad overnight, drained, and waited for micro-sprouts in a colander w/ frequent rinsing throughout the day (I placed the just-sprouted urad in the fridge overnight to slow things down, as my experiments with longer sprouts have resulted in a mushy mess w/ an excessively sour taste)
  • parboiled 1/2 of the rice for three minutes and strained it (first attempt at DIY approximation of parboiled rice)
  • blended urad and rice separately to create thick batters in small batches with w/ one or two ice cubes per batch to lower temperature -- in lieu of a wet grinder, having a high power blender with enough power to blend dense grains to a thick batter w/o over-hydrating is critical, and an attachment to prevent batter build up on the side prevents frequent occurrence of a free spinning blade and makes things go much more smoothly (BlendTec Twister Jar, Vitamix w/ tamper, etc)
  • mixed batters together w/ 1/2 tsp salt per cup of whole dry ingredients
  • fermented overnight in crock placed on top of the warm fridge (the addition of a lid and small light bulb on top under an inverted mixing bowl kept the temperature around 80 F) w/
  • bring large pot of water to boil, oil idli tins liberally w/ semi-solid coconut oil using a silicon brush, fill idli molds to approximately 2/3 leaving room for expansion, lower pot to moderate boil, keep covered and steam idlis 10-15 minutes until firm, then remove and carefully scoop out idlis (a silicone spatula is helpful here) and let them continue to dry and set for a few minutes in a strainer or similar

 

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