Overnight Country Brown, Take 2!
I scored some Montana Wheat, Prairie Gold Hard White Spring Wheat berries while visiting a friend, and decided to try the Overnight Country Brown with the White Spring Wheat Berries for the whole wheat portion of the formula.
For this bake, to make the levain, at 9:00 p.m. I used 25 grams of my unfed starter (last fed about 10 days prior to making the levain), added 100 grams of AP flour, 100 grams of the milled Prairie Gold, and 100 grams of water.
At 7:00am, I autolysed the 604 grams of AP flour, 276 grams of white wheat, and 684 grams of water.
At 7:30 I mixed the dough, using 20 (instead of 22) grams of salt. Final dough temp was 79 degrees. I used room temp water, but the freshly ground flour brought the temperature up.
At 8:00 pm I dividend, pre-shaped and bench rested for 20 minutes
The dough hit the 5 liter mark in my bucket. I have no idea where it was when it started, but I think it was over proofed. There were large air bubbles on the surface.
I have since marked my bucket making it easier to see the volume measurements. Next time I will really know when the dough tripled. I just added 1 liter of water to the bucket and marked with a permanent marker. Then kept adding a liter and marking the bucket.
From 8:25pm to 8:30 I shaped and stuck in the fridge.
Took the dough out of the fridge at 6:20, turned the oven on with the dutch ovens inside, at 475 and baked as soon as the oven came to temperature. 30 minutes covered, 15 minutes uncovered.
Here is the dough out of the fridge:
Crumb was a bit moist and I think I could have baked longer. However, the crust was dark and the internal temp was 209 so I am not really sure it was necessary.
The bread has a nice tang to it. Very soft crumb. The wheat berries made great pancakes too.
Comments
Bet they taste better though.Well Done and Happy baking
David, looks great, perfect crumb for me as well. Must be excellent, how does the flavour compare with the previous flours you used? Great idea to experiment with different flours, what fun!
It is hard for me to compare this loaf to the last one of the same formula using different wheat. It tastes a lot like a white sour dough. The tang is fairly strong but not overpowering. I think that had more to do with using an unfed starter than a change in wheat.
Maybe the white wheat is milder so it tastes more like a white bread. May be that the whiter crumb fools me too. :)
i think the pancakes came out a bit lightwe than usual. That is easier to remember because I eat a lot of pancakes. :)
Bread looks great....send over some of those killer pancakes!
I do confess that they are made in a Blendtec blender, but imagine that a regular blender would do just fine. If you google wheatberries and pancakes you can see how much time people suggest for regular blenders.
In the Blendtec:
1.5 cups of milk
1 cup of wheat berries (here the Praire Gold Hard Spring Wheat). I always add a smattering of rolled oats.
Bring the blender speed up to 9 and let it run full cycle (50 seconds - may be 3 minutes for a mortal blender).
(I imagine if you ground the wheat berries into a flour, you could just mix the flour and milk in a bowl with a spoon)
I turn on the grill at this point and let it get hot.
To the blender, I add:
2T of sugar or honey.
2T of olive oil
2 Eggs
1/4 t kosher salt.
1T baking powder
Hit the pulse button quickly for 5-7 times and pour onto a griddle that I've oiled with coconut oil, but which you can use Pam or butter if you like.
Have you tried KF's Field Blend #2 yet? Have baked this all summer because I can mix the levain in the morning, then be out and about for the rest of the weekend day. I use Bob's Red Mill organic dark rye pumpernickel meal, KAF AP, and KAF whole wheat. Wonderful flavors.
I will get to it eventually. I thought there was some ingredient i didn't have handy. Will look at it again to double check!
The Overnight Country Brown is also a good basic formula for all kinds of fun variations with different whole grain flours.
Karin
I think that all of his formulas are good basic ones to experiment with. It is quite liberating knowing that I need 1000 grams of flour and that, for the most part, it doesn't matter what kind of flours I am using.
Of course, I suppose that can be said about almost any author's bread formula. At least, I can't see why that would not be the case.
Lovely bread. Nice work, David!
It really was a nice loaf. I baked two. The second one did not come out as nice because it stuck a bit to the basket. Actually, both did. But the second one stuck a bit more and stretched on the way out.
This note taking thing is going to make my life so much easier. I am almost ready to try four loaves of bread. I just wonder whether I should use 2 dough buckets follow the formula twice, or use one dough bucket and double everything.
The benefit of two buckets is that it will be easier to work with. In fact, I am not sure that my counter space will allow me to get four loaves of dough on the counter in a way that I can divide it in 4 and shape it. I suppose that answers my own question.
I would like to know thoughts on the following: If I wanted to make rolls, say for hamburgers or sandwiches, is there any reason I could not use this formula or any other formula for that matter, and just shape smaller balls on a baking sheet, when proofed, transfer four of them to a cold combo cooker (dutch oven), spritz with water, slash, and bake covered for 15 minutes and uncovered for 15 minutes? I imagine they would rise and stick together making them a little softer where they were touching, and make a nice roll.
Taste/tang seems to have mellowed a bit once completely cooled. I definitely love the bread. My second loaf is not as pretty due to it having stuck and deflated a bit.
Forkish is tricky because seam side down is always stickier. Getting close to making four loaves instead of two.
That't a really neat idea, David! I think it should work quite well. Why don't you lead the way and show us your results?
What recipe did you use. This seems different from the Flour Water and Salt book by KF.