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CalBeachBaker's picture
CalBeachBaker

Today's bake - Orange & Vanilla Sourdough

This bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved.

 

Tasting Notes

Crumb - Sweet/Dairy with notes of milk, orange, and vanilla

Crust - Resinous with notes of french roast coffee beans and vanilla bean

Grain Character - moderate with a slight taste of cooked oatmeal

Recipe and Process are below for those that are interested.

 

 
Hotbake's picture
Hotbake

Happy almost Thanksgiving!

I'm in charge of bread this year, I had a lot of fun making this. 

The stub was made of a piece of cracker dough I saved the other day, it was supposed to be a stem with a tail, but it was too fragile it broke. Well I don't have any more cracker dough left so I'll stick with a stub!

 

And also an einkorn pan loaf for myself! Nothing fancy, the steam was created by the giant pot of soup I got going in my oven, turned out being pretty sufficient for the bloom, got a nice spring out of it. 

 

Tomorrow is Babka day!

What's on everybody's menu this year?

HeiHei29er's picture
HeiHei29er

Two fun bakes this weekend...  A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn).  All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.

LITHUANIAN BLACK RYE

Rye Sour
100g   Whole Rye flour
100g   Water
30g     Starter
1)   Combine ingredients and ferment at 76 deg F for 8-10 hours

Scald
20g    Fermented Red Rye Malt (Solod)
30g    Whole Rye Flour
10g    Caraway Seed
4g      Coriander Powder
48g    Molasses (Blackstrap)
130g  Water (boiling)
1)   Combine all ingredients in a bowl.  Add boiling water and stir until no dry ingredients present.
2)   Cover and cool on countertop for 1-2 hours

Final Dough
200g   Whole Rye Flour
150g   Whole Wheat Flour
170g   Water
10g     Salt
30g     Honey
1)   Combine flours and salt in a mixing bowl.  Whisk together and create a well.
2)   Combine water, honey, scald, and rye sour in flour well and mix to combine.
3)   Mix in flour salt blend until all flour is wet.
4)   Hand mix/knead for 20 minutes.  Dough is sticky.  Use wet hands to minimize stickiness.
5)   Place in oiled bowl and bulk ferment for 4 hours at 76 deg F
6)   Roughly shape dough and place in loaf pan.  Press dough evenly into pan with wetted spatula.  Smooth top.
7)   Final proof for 1-2 hours at 76 deg F.  Let dough roughly double in size until first few pin holes present in surface
8)   Preheat oven to 465 deg F.  Lightly mist dough surface.  Bake at 465 deg F for 40-50 minutes.

This bake went very smoothly until the very end.  I didn't quite oil my pan enough and the loaf stuck all the way around the very top edge.  It easily released when I ran a knife along it.  Made a "glossy" edge around the top perimeter, but it softened as the loaf matured overnight.  Really happy with how open the crumb is on this bread!

NOTE:  No beer was used in the recipe.  I just thought a Russian Imperial Stout was the perfect "celebratory" beverage for this bake.  :-) 

40% WHOLE GRAIN (EMMER AND EINKORN)

Levain
45g  Bread Flour
54g  Water
9g    Starter
1)   Combine all ingredients and ferment at 70 deg F for 12 hours

Blueberry Yeast Water Poolish
45g  Bread Flour
54g  Blueberry Yeast Water
1)   Combine ingredients and ferment at 76 deg F for 12 hours

Whole Grain Autolyse
90g   Whole Grain Emmer
90g   Whole Grain Einkorn
126g Water
1)   Combine ingredients and mix until all four is wet.  Cover and rest on counter for 60 minutes before final mix.

Final Dough
67.5g    All Purpose Flour
112.5g  Bread Flour
58.5g    Blueberry Yeast Water
9g         Salt
1)   Combine final dough ingredients except salt with the levain and poolish.  Mix until flours wetted.
2)   Fermentolyse 15 minutes
3)   Laminate the whole grain autolyse, final dough fermentolyse, and salt.  Thoroughly mix with pinch and squeeze.
4)   Rest 15 minutes
5)   4 sets of bowl kneading with 10 minute rests.  Bassinage an additional 2-3% water if needed.
6)   Bulk ferment at 76 deg F.  Folds at 45 minute intervals until dough is "puffy".  Roughly 3-3.5 hours.  Allow dough to bulk roughly 75%.
7)   Preshape and bench rest 30 minutes
8)   Final shape and proof at 76 deg F.  I proofed for 75 minutes and then refrigerated for 2.5 hours while we made and ate dinner.
9)   Preheat oven to 465 deg F and set for steaming.  Bake at 465 deg F (2 minutes); 400 deg F (18 minutes); vent oven; 440 deg F (20-25 minutes) until a hollow thump.

Really happy with how this loaf turned out.  Great oven spring and crumb for a 40% whole grain loaf with Emmer and Einkorn.

 

qrkid's picture
qrkid

Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes

I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.

Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.

 

Final Dough

 

Ingredient

Amount (gms)

AP flour

300

Fine Durum flour

200

Water

350

Salt

10

Honey

14

Active liquid levain

100

EVOO                                                                                             14

 

Procedures

  1. Autolyse. Mixed the flours and water and let it sit for 45min. dmsnyder recipe added levain to autolyse

  2. Add levain,honey and EVOO and mix in KA for 6min on #2 speed. Dough was not totally pulling away from bowl so I added 2 tsp AP flour

  3. Transfer the dough to a lightly oiled bowl, and cover the bowl.

  4. After 30 minutes, did coil folds. Did 3 sets at 30 minute intervals.

  5. Bulk fermented for another 90 minutes, 

  6. For me I was keeping the whole amount as a single loaf so I went ahead and pre shaped and bench rested for 25min

  7. Shaped the dough. Sprayed top with water and rolled in sesame seed and put in oblong banneton seam side up.

  8. Covered and put in fridge for 18hrs

  9. Removed from fridge and left on counter while I pre heated oven

  10. Pre-heat the oven and my clay oblong cloche to 475ºF 

  11. Transfer the loaf, on the parchment, to a peel. Score. Transfer into cloche and cover

  12. Cooked covered in cloche for 18 minutes. Turned oven temp down to 430deg on convection and removed cover of cloche. Cooked for another 23min tuning after 15min

  13. Transfer the loaf to a cooling rack. 

     

I think this turned out great. Super tasty with a great nuttiness from the sesame seeds. Very tender crumb.

HeiHei29er's picture
HeiHei29er

This is my second bake from the book.  They refer to the recipe as White French Pullman aka Pain de Mie.

I'm enjoying the book so far.  A good read, and the author does a good job with telling the history of the bakers and the bakery and how they have developed and grown.  Likewise, they do a pretty good job of explaining their methods and how their methods are used in each of the bread and pastry recipes in the book.  What I do like is that while their methods are familiar, they're different enough from what I do that I've learned from both recipes (first was a banana bread).

Three facets of this bake were new to me...  a long, refrigerated fermentation for the poolish, no folding or gluten development (only punching down the dough), and a really strong bake for a dark, flavorful crust (and I didn't go as long or as hot as called for).  The result...  Not my prettiest work.  My shaping for pan loaves is out of practice and was a lumpy mess to begin with.  And...  Learned that I either need a new razor or need to lubricate it with a little oil before trying to score a warm, fragile dough.  It stuck and pulled more than it sliced and my diamond pattern turned into...  well....   something not diamond shaped.  :-)

All the good news though...  The dark crust did smell great out of the oven.  Not sure I could have gone for 40 minutes at 500 deg, but I will push it a little harder next time.  The crumb is custardy and creamy.  It's tender, but not at all shreddable.  I would say the exact opposite.  It's firm.  I've made toast and a grilled sandwich with it.  The exterior becomes nice and crunchy but the interior stays "creamy".  A fun bake for something with only white flour, water, salt, and ADY.

Poolish
43.2g    All Purpose Flour
43.2g    Bread Flour
86.4g    Water
0.3g      Active Dry Yeast
1)  Disperse yeast in the water.  Mix in flour until completely mixed with no dry flour clumps.  Target temp = 75 deg F
2)  Ferment at 75 deg F for 2 hours.  Refrigerate for 13-14 hours.
** Poolish should be at least double in size, have some bubbles on surface, and pass the float test.**

Final Dough
156.8g   All Purpose Flour
156.8g   Bread Flour
173.7g   Water
9.4g       Salt
0.7g       Active Dry Yeast
1)   Disperse yeast in the water.
2)   When yeast is completely dispersed, mix in poolish until completely and evenly mixed
3)   Add flour and gently mix until all flours are fully wetted.  Shouldn't take more than 3-4 minutes.
4)   Fermentolyse for 30 minutes
5)   Add salt slowly and mix in using pinch and squeeze until completely and evenly mixed.
6)   Bulk ferment at 75 deg F for 4 hours.  Thoroughly punch down dough to degas after 2 hours and then again after 3 hours.
7)  Preshape into a round using a bench scraper
8)  Bench rest 20 minutes
9)  Final shape for a Pullman pan.  Gently pat down to evenly distribute the dough.
10)  Final proof at 75 deg F for 3-5 hours.
11)  Preheat oven to 500 deg F.  Quickly score the dough and place in the oven.  Throw 4 ice cubes in the oven for steam (one in each corner) and bake for 40 minutes. 
11a) I was too chicken to go that hot for that long.  I went with 450 deg F for 20 minutes with steam, vented oven, 10 minutes at 350 deg F; remove loaf from pan; 350 deg F for 5 minutes to fully set the crust (not sure this was needed though)

Next time, I will go for the full 500 deg F for 40 minutes with just a few ice cubes instead of my full steam set up.

  

Sugarowl's picture
Sugarowl

I recently baked the Vermont Whole Wheat Oatmeal Honey Bread by King Arthur. It was a delicious flop. It tore horribly during kneading even with lots of resting time. I subbed oat flour for the rolled oats, so I essentially lowered the gluten and possibly the water as well. It also didn't call for an autolyse for the whole wheat portion. I had previously used Floyd's Honey Whole Wheat on here and didn't have those issues. But my kids don't like that much whole wheat (as I found out when I made the Approachable Loaf). So the first pictures are of my failed Vermont Honey Oatmeal loaf that looks like it exploded in slow motion and if it hadn't cooked it might have ended up all over my oven.

     

Tonight I made Floyd's Honey Whole Wheat Loaf, I changed it a little bit to match my kid's preferences. I halved the ingredients to make one loaf. So instead of 8oz of whole wheat and 4oz of bread flour, I used 4 oz of whole wheat, 4 oz of bread flour, and 4oz of all purpose flour. I and my kids like the softness of an all purpose flour, the bread flour is too chewey. I used half-half creamer instead of the evaporated milk and added 1 tablespoon of olive oil. for the Honey, I  used half honey and half maple syrup (I had a some left in a jug) Other than that I pretty much made the recipe like it was. It came out much nicer than the Vermont loaf. It was easier to work with and no tearing!

             

It's probably weird to say that I like the shine on the loaf. It's like a tiny victory. I brushed some my of half-half creamer on top. My husband is not as enthusiastic as I am about there being a shine, but he did bring back pictures of what the recent rocket launch did to the launch pad. It's pretty entertaining seeing all the stuff that got blown off this time around. :D

Edit: I was going to go buy store bread but asked my kid if he wanted me to buy a loaf or make one. He said he would rather me make this again! (happy dance time!). So I made two more loaves tonight (11/19) since we had two slices left. Now to figure out why it's crumbly compared to the store bought. The crumbly part was my husband's complaint, other than it not being pre-sliced.

Hotbake's picture
Hotbake

 

Fermentolyse overlapse with levain building, save time and allow flour to hydrate. Bulk ferment was proof to maximum before cold retard. Dough was handled while cold with no need for further proofing. All it takes after shaping was to relax them for 1 hour for maximum oven spring. I still hate scoring baguette because I'm pretty bad at it. Do you use a curved lame or just the blade?

Formula:

Levain:
67g ww starter @peak
160g water
80g kamut
80g rye
1.5 hour at a very warm spot

Mix in:
300g water(use 280g and reserve 20g as needed)
13g salt
150g ap flour
260 bread flour
7g diastatic malt
7g vital wheat gluten
total bulk 8 hours(the 1.5 hour above included)

Fermentolyse 1 hour> s/f +slap and fold 50 times, add reserved water as you go> rest 30 mins letter fold> transfer to a lightly greased pyrex> 4 sets of coil foil over the next 2.5 hours> last 2 hours untouched, dough should be doubled >straight to the fridge for 16 hours



Next day:
Tip dough on a floured surface> rest 10 mins> divide dough and preshape into 4 cylinders>rest 30mins> shape 4 baguettes> rest 1 hour on a couche > tip baguettes onto parchment > score and bake@500f for 12 mins with steam> remove parchment and steam tray and bake @450 for 18mins 

 

 

earl turnipseed's picture
earl turnipseed

How can I increase tge sourness in my bread?

CalBeachBaker's picture
CalBeachBaker

Today's Bake

Roughe de Bourdeaux & White Whole Wheat Sourdough

Based on: Tartine - Book No. 3 by Chad Robertson - White-Wheat Blend (Ode to Bourdon)

I've become interested in milling my own flour but before I took the plunge I purchased some Roughe de Bourdeaux freshly ground flour from Barton Spring Mill (https://bartonspringsmill.com/products/copy-of-rouge-de-bordeaux) to check it out.

This is a dense mostly whole wheat bread that I am quite happy with and will put into my regular rotation.

Tasting Notes

Crumb - sour dairy with notes of plain yogurt

Crust - toasty with notes of nuts and malt

Grain Character - moderate with a slight taste of cooked oatmeal

Recipe and Process are below for those that are interested.

Benito's picture
Benito

I did not bring my starter with me to Florida.  Instead, I have decided that I would bake using preferments using tiny amounts of IDY.  Today I baked a loaf using a biga.  The main reason I chose a biga is that I want milk to be the main hydrating liquid for this bread rather than water, it is a milk bread after all.  I didn’t do a good job accounting for the humidity of Fort Lauderdale and the formula I wrote up ended up with a dough that was too wet.  I gradually added little bits of flour until it wasn’t so wet.  That isn’t ideal of course but next time I’ll start with milk at 5-10% less and bassinage more in if I need to.  I also do not have a mixer down here in Fort Lauderdale so did this enriched dough all by hand.  I probably didn’t develop the gluten quite enough, although in the end it looks fine.

For this loaf I wanted to incorporate some holiday flavours since we’ve decorated our apartment for Christmas already and felt in the mood.  I love cranberry and orange together and since we’re in the south, pecans of course.

This was my first time working with King Arthur Whole Wheat flour, it is quite different from the organic stoneground whole wheat I am used to which has much larger bran particles.  This also affected the hydration of the dough and is yet another thing I’ll have to adjust for the next bake.

For a 9x4x4” Pullman pan

 

The night before, prepare tangzhong and biga.  

Soak cranberries with just enough water to cover

 

Tangzhong 

In a sauce pan set on med heat with about 1.5 cm of water, place the bowl of your stand mixer creating a Bain Marie, whisk the milk and flour until blended. Then cook for several minutes until thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool.

 

In a small container, mix the flours for the biga.  In a separate container dissolve the IDY in the water.  Pour the IDY water into the container with the flours.  Mix well to fully hydrate the biga.  Allow to ferment overnight at room temperature.  In the morning it should be domed and ready to use.

 

Dough

In the bowl of a stand mixer, add the milk (consider holding back 5 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar, diastatic malt and biga.  Mix and then break up the biga into many smaller pieces.  Next add the flour.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before drizzling or adding in more butter.  Once all the butter has been added and incorporated increase the speed gradually to medium.  Mix at medium speed until the gluten is well developed, approximately 10 mins.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.  Add the strained cranberries and pecans, mix until they are well incorporated in the dough.

 

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2-2.5 hours at 82ºF.  There should be some rise visible at this stage.

 

You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.  Remember, if you do so the final proof will take longer.  Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

 

Prepare your pans by greasing them or line with parchment paper.  A tip if you’re using very soft butter to grease your pan, after greasing the pan, place it in the fridge for a bit to firm up the butter that way the butter won’t just melt into the dough.

 

For baking as rolls

Lightly flour the top of the dough. Scrape the dough out onto a clean counter top and divide it into 12. Shape each tightly into boules, allow to rest 5 mins. Using a rolling pin roll each ball out and then shape tightly into boules.  Place them into your prepared pan.

 

For baking as a loaf

Prepare your pans by greasing them with butter or line with parchment paper.  

 

Lightly flour the top of the dough. Scrape the dough out onto a clean counter top and divide it into four. I like to weigh them to have equal sized lobes. Shape each tightly into a boule, allow to rest 5 mins. Using a rolling pin roll each ball out and then letterfold. Turn 90* and using a rolling pin roll each out to at least 8”. Letterfold again from the sides so you have a long narrow dough. Then using a rolling pin, roll flatter but keeping the dough relatively narrow.  The reason to do this extra letterfold is that the shorter fatter rolls when placed in the pan will not touch the sides of the pan.  This allows the swirled ends to rise during final proof, this is only done for appearance sake and is not necessary.  Next roll each into a tight roll with some tension. Arrange the rolls of dough inside your lined pan alternating the direction of the swirls. This should allow a greater rise during proof and in the oven.

 

Cover and let proof for 3-4.5 hours at a warm temperature.  I proof at 82°F.  You will need longer than 3-4.5 hours if you chilled your dough for shaping. Proof until the dough passes the finger poke test.  For a loaf the dough should reach within 1 cm of the rim of the pullman pan.

 

Preheat the oven to 350F and brush the dough with the egg-milk wash.  Just prior to baking brush with the egg-milk wash again.

 

Bake the rolls for 30-35 minutes or until the internal temperature is at least 190F. Shield your buns if they get brown early in the baking process. You can brush the top of the buns with butter if you wish at this point while the buns are still hot and sprinkle with flaked salt.

 

For baking loaves, bake for a total of 50 mins at 350°F, remove the loaves from their pans and bake directly on the rack for an additional 5-10 mins.

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