i´ve done it! whole wheat whole spelt and seeds basic bread.
so to put a long story short (and what better way to do it then photos?)
the result:
the recipe i followed:
- 150g spelt (20%)
- 300g white wheat flour (40%)
- 300g whole wheat flour (40%)
- 525 grams water (70% hydration)
- 15 g salt 2%
- 15 g instant yeast 2%
- 45 g flex and sesame seeds 6% (after a night´s soak in 80 gram water)
- total flour 750g (100%)
the poolish
- 150g spelt (20%)
- 150 g water
- 3 g yeast (20%)
so that leaves for the final dough
- 300g whole wheat flour
- 300g white flour
- 375g water
- 15 g salt
- 12g yeast
- 45g flex and sesame seeds with around 200% hydration
now i still have to fix a lot of things but bueno... i´m quite pleased with the outcome as it is, its mostly cosmetic from now on (well more or less) first off it was certainly too wet (i originally thought to hold on on the water for after putting the seeds inside but i accidentally spilled all the water in before... also i think i made a mistake thankfully and put only 350g instead of 375g) and hard to work with but finally it was rising! i baked for 50m at 190C which wasn´t enough! and trying to shape the dough was almost impossible for me...
i think i under mixed the poolish but it seemed to be working just fine! here´s a photo of the poolish after about 16 hours outside (at low temps) you can click the thumbnail to view the full one...
the essential crumb shot:
i like this consistency but it was a little under baked and a little too wet, i also had a few problems with the shaping which resulted in broken loaves :O/
its hard to see but there´s a tear going through all the side (maybe my fault for how i took it out of the pan but still...)
all in all, better then the bricks i produced last time! using a slightly altered recipe (here they are)
further conclusions...
- a little less water (accounting for the seed water anyway)
- mix the seeds in with all the ingredients
- maybe knead more as i´m not sure i had it developed enough...
- bake on 240 for 20 minuets and then go down to 190.
- split the dough into 1/4 and 3/4 so that they fit into the small and big molds and i could bake them together!
any comments are more then welcome!
Simisu
Comments
Hi Simisu,
Overall it looks like you ended up with a good bread. Next time if you end up with what you think is too wet of a dough, after you finish mixing and kneading the dough, form it into a ball using wet or oiled hands on your work surface and let it sit for 10 minutes. Do some stretch and folds every 10 minutes keeping the dough covered with oiled plastic wrap or a slightly moist kitchen towel. Use a bench scraper to help you do this to make it easier.
If you are not sure if the bread is done when baking, I strongly suggest you buy an instant read thermometer (try to invest in a good one, not one of the $2.99 varieties) and take your bread temperature. It should be around 200 - 210 degrees F. when done. I find this is the easiest way to tell if your bread is really done.
Keep baking and it will get easier and easier. I still screw up some of my bakes sometimes but keep coming back for more!
Regards.
Ian
Do some S&F's. If the dough is too wet you can do the S& F's on a lightly floured surface too. How are you steaming? The loaf appears a little flat, possibly undersprung and not very dark? Yes, get a digital probe thermometer cut the oven when middle of bread hits 205 F, take the loaf out of pan and let un-panned bread sit in the oven with the door ajar. I usually take the bread out of the pan at 198 F and finish baking to 205 F with it out of the pan - to get the sides and bottom dry. Do you use a stone ? How long do you pre-heat?
Here is how I steam. Pyrex loaf pan half full of water on the left bottom placed in oven before hour pre-heat at 500 degrees. On the right a 12" cast iron skillet that also goes in at beginning of pre-heat. When the bread goes in, I throw a cup of boiling water in the skillet. I also have a stone in the oven all the time not just when I am baking. Here is a pix.
You are making headway. Lovely bread will soon be yours any time you want.
Happy Baking
thank you both for the suggestions...
thing is i´m on a zero budget so right now i won´t be spending any money!
i am baking in a mini electrical oven, this time i put my iron skillet to preheat (maybe not enough although for the second loaf it was much better) the dough goes into a pyrex pan and placed on the skillet. i wait untill it reaches the max temp and then lower the temp to 190 and put the loaf inside. as for steaming i just pured a little boiling water unto the bottom pan of the oven, it didn´t do much though... i did take the bread out of the pan and returned to the oven for a couple of minuets but not enough i guess (it was already 1 AM... next time i´ll start the poolish at noon and not at night!)
as for stretch and fold... i did quite a few of those through out the bulk fermentation (3-4) maybe i should have done more? thing is the dough wasn´t rising too much and i figured by doing the S&F i´m degassing it somewhat so i didn´t want to over do it... i used my home made dough scraper (which came in handy!) to make the S&F inside the bowl.
more lessons i can draw are trying to get a good timing, doing all the calculations befor starting (ie mais en place or how ever you spell that) and making a reminder of the proper technique right before applying it...
IF the dough is not rising as it should, it could be the levain isn't strong enough or being fed properly before making bread? S & F's should be done about 30 min to 1 hour apart during development or fementation depending on what you call it. The idea is to gently do them without degassing if possible. But if therr is no gas to degas then the sour starter or levain is the problem. You are making great strides from on loaf to the next and will get it all right before you know it.
Happy baking