Boules made with Gilchesters Flours and Different Pre-ferments
White Boules with Gilchesters Flour and a Poolish
Made in College on 26th January 2011 [1]
Material |
Formula [% of flour] |
Recipe [grams] |
1. Poolish |
|
|
Special CC Flour |
30 |
900 |
Water |
30 |
900 |
Fresh Yeast |
0.07 |
2 |
TOTAL |
60.07 |
1802 |
2. Final Dough |
|
|
Poolish [from above] |
60.07 |
1802 |
Special CC Flour |
50 |
1500 |
Gilchesters Pizza/Ciabatta Flour |
20 |
600 |
Salt |
1.8 |
54 |
Fresh Yeast |
1.8 |
54 |
Water |
36.67 |
1100 |
TOTAL |
170.34 |
5110 |
Pre-fermented Flour |
30% |
|
Overall Hydration |
66.67% |
|
Oven Profile: Use a deck oven set at 235°C, top heat 6.5, bottom heat 5. Apply steam set at 4. Turn heat down to 225°C after 15 minutes and bake a further 10 minutes. Open the dampers, and bake out a further 5 - 8 minutes, reducing the heat to 220°C.
Method:
- Prepare the "Poolish" 16 hours in advance and ferment covered at 21°C
- Combine all the final dough ingredients in a small spiral mixer and mix on slow speed only for 15 minutes. Scrape down the bowl as required
- Ferment in bulk for 45 minutes, covered, at 28°C.
- Scale and divide into 1000g pieces, and mould round.
- Place upside down in prepared banettons, and prove for 1 hour 45 minutes at 30°C, 80%rH.
- Tip out onto a peel and cut the top of the loaf for coburg style with a cross. Set in the oven and apply bake profile.
- Cool on wires
Large Boule with Gilchesters Farmhouse Flour and a Biga
Made in College on 26th January 2011 [3]
Material |
Formula [% of flour] |
Recipe [grams] |
1. Biga |
|
|
Special CC Flour |
28 |
840 |
Water |
16.8 |
504 |
Fresh Yeast |
0.07 |
2 |
TOTAL |
44.87 |
1346 |
2. Final Dough |
|
|
Biga [from above] |
44.87 |
1346 |
Special CC Flour |
50 |
1500 |
Gilchesters Farmhouse |
22 |
660 |
Salt |
1.8 |
54 |
Yeast |
1.8 |
54 |
Water |
49.9 |
1497 |
TOTAL |
170.37 |
5111 |
Overall Hydration |
66.7% |
- |
Total Pre-fermented flour |
28% |
- |
Method and Profile:
As above, except change cutting to cuts covering the whole of the loaf top; 5 parallel cuts.
The crumbshots of the finished loaf made with biga and farmhouse flour:
Good, honest and tasty bread. Not tried the white coburgs yet, but I have a loaf in the freezer ready to sustain us for next week.
As a ps. a Level One student wanted to make Tiger Bread on Friday. This is what we came up with as a joint effort. I'm hoping he'll go far!
All good wishes
Andy