A selection of breads made at home this weekend...
•1. Borodinsky
Utilising a scald, as the previous attempt; see here: http://www.thefreshloaf.com/node/22439/brief-report-young-baker-competition-and-weekend-bread-baking-home
The sour was built using 2 elaborations, with 18 hour fermentation time in between. I started with 80g stock and ended up with 1040g of sour.
|
Material
|
Formula [% of flour]
|
Recipe [grams]
|
|
1. Rye Sour [see above]
|
|
|
|
Total Dark Rye Flour
|
30
|
360
|
|
Total Water
|
50
|
600
|
|
TOTAL
|
80
|
960
|
|
|
|
|
|
2. Scald
|
|
|
|
Dark Rye Flour
|
20
|
240
|
|
Malt Syrup
|
4.5
|
54
|
|
Black Strap Molasses
|
6
|
72
|
|
Coriander
|
1
|
12
|
|
Salt
|
1
|
12
|
|
Water
|
35
|
420
|
|
TOTAL
|
67.5
|
810
|
|
|
|
|
|
3. Final Paste
|
|
|
|
Rye Sour [from above]
|
80
|
960
|
|
Scald [from above]
|
67.5
|
810
|
|
Dark Rye Flour
|
23.5
|
282
|
|
Strong White Flour
|
26.5
|
318
|
|
TOTAL
|
197.5
|
2370
|
|
|
|
|
|
% pre-fermented flour
|
30
|
-
|
|
% hydration
|
85
|
-
|
Method:
- Build the leaven as above. At the same time as preparing the final elaboration, 18 hours ahead of mixing the final paste, prepare the scald. Dissolve the malt, molasses and salt in the water, and bring to a rolling boil. Stir in the flour and coarsely ground coriander. Cover and leave to cool.
- Combine scald, sour and both flours to form a paste. Bulk ferment for 1 hour.
- Prepare a Pullman pan by lining with silicone paper. Scale 2kg of paste into the pan with wet hands, and smooth to shape. Make a "steamed pudding" with the remaining paste.
- Proof time will be 2 - 3 hours. Bake from cold in an oven with a pan of water, raising the temperature to 160°C. Bake time of 2½ hours.
- De-pan and cool on wires. Wrap in linen for 24 hours before slicing.
•2. Pain au Leaven using both Rye Sour and Wheat Levain<
/p>
Refreshment regime for rye sour is as above. Wheat leaven also 2 elaborations, first of 8 hours, second of 4 hours. This dough was retarded overnight and baked off the next day.
|
Material
|
Formula [% of flour]
|
Recipe [grams]
|
|
1. Wheat Levain
|
|
|
|
Total Strong Flour
|
17.9
|
150
|
|
Total Water
|
10.65
|
90
|
|
TOTAL
|
28.55
|
240
|
|
|
|
|
|
2. Rye Sour
|
|
|
|
Total Dark Rye Flour
|
7.1
|
60
|
|
Total Water
|
10.65
|
90
|
|
TOTAL
|
17.75
|
150
|
|
|
|
|
|
3. Final Dough
|
|
|
|
Wheat Levain [from above]
|
28.55
|
240
|
|
Rye Sour [from above]
|
17.75
|
150
|
|
Strong White Flour
|
75
|
630
|
|
Salt
|
1.8
|
15
|
|
Water
|
46.4
|
390
|
|
TOTAL
|
169.5
|
1425
|
|
|
|
|
|
% pre-fermented flour
|
25
|
-
|
|
% hydration
|
67.7
|
-
|
Method:
- Elaborate leavens as above.
- Combine all the materials to form a dough, and mix until well-developed.
- Bulk proof for 2 hours, then retard overnight
- Shape and final proof for 5 hours [ I gave this maximum proof]
- Bake with steam as 1 large loaf, for 1 hour
- Cool on wires
•3. Mixed Levains and Shoyu-Roasted Sunflower Seed Boule
Leaven cultures built as detailed above.
|
Material
|
Formula [% of flour]
|
Recipe [grams]
|
|
1. Wheat Levain
|
|
|
|
Total Flour
|
36.4
|
200
|
|
Total Water
|
21.8
|
120
|
|
TOTAL
|
58.2
|
320
|
|
|
|
|
|
2. Rye Sour
|
|
|
|
Total Dark Rye
|
8.2
|
45
|
|
Total Water
|
13.6
|
75
|
|
TOTAL
|
21.8
|
120
|
|
|
|
|
|
3. Final Dough
|
|
|
|
Wheat Levain [from above]
|
58.2
|
320
|
|
Rye Sour [from above]
|
21.8
|
120
|
|
Strong White Flour
|
45.4
|
250
|
|
Dark Rye Flour
|
10
|
55
|
|
Salt
|
1.6
|
9
|
|
Sunflower Seeds
|
16.4
|
90
|
|
Water
|
32.7
|
180
|
|
TOTAL
|
186.1
|
1024
|
|
|
|
|
|
% pre-fermented flour
|
44.6
|
|
|
% hydration
|
68.1
|
|
Method:
- Build the leavens.
- Roast the sunflower seeds in shoyu under the grill, turning as necessary.
- Combine all ingredients except the seeds and mix to form a soft dough. Develop this, then add the seeds and complete with a sequence of 4 "stretch and folds" over a 2 hour bulk proof.
- Shape and prove in a brotform for 4 hours
- Bake with steam for 45 minutes.
- Cool on wires
Borodinsky is for the main College Diversity Competition.
Large Boule had to be cut into prematurely, as I needed some lunch and that was the only bread available.
The Sunflower Seed bread is only just out of the oven, but straight to the freezer. With the shoyu-roasted seeds, rye flour at nearly 20% and an ambitious 44.6% pre-fermented flour, I guess this loaf will pack a full punch in flavour. Lovely crumb to it, for sure!
All good wishes
Andy
