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CalBeachBaker's picture
CalBeachBaker

Today's bake: Weinheim Carrot Rye   Weinheimer Mohrenbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: None

Substitutions:  None

Discussion: This is another bread from The Rye Baker by Stanley Ginsberg. When I was mixing I delayed adding the scald to the mixer and added a little more water to the dough to make it easier to mix which was a mistake. In spite of my error I am quite happy with the taste and texture after a day of letting it dry a bit.

I used baby carrots so I think the bread was a little bit sweeter than it would normally be but I found it to be quite pleasant. The crust and crumb are nice and soft with oat and nutty flavors from the sunflower, pepita, and flax seeds.

Make again? - Yes, definitely.

Changes/Recommendations:  A little less hydration, score earlier.

Ratings:

 

 

 

fredsbread's picture
fredsbread

During my experimentation on grinding durum into semola rimacinata, I found out that the 50 mesh sieve I bought got me about 85% extraction on hard red wheat (not sure if it's spring or winter) after a single pass through my stone mill, so I decided to try a bake with it.

The dough was wonderful to work with. Very sticky when I first mixed it (75% hydration), but it got much better after resting 30 minutes. It probably could've used a little more water.

The crumb isn't quite as open as I usually get with white flour, but much taller and more open than when I do whole wheat, even I sift out the largest bran pieces (about 95% extraction). The flavor is robust and wheaty, and the crumb is very soft. Overall I'm very pleased with this loaf, though I think I need to go back and see why my scores aren't as consistent as they used to be.

fredsbread's picture
fredsbread

Inspired by Will's Altamura and Matera bakes made with 100% semola rimacinata, I wanted to try a durum loaf again. A couple of years ago I acquired a 50lb bag of durum berries from Central Milling while I was up in Logan visiting family, so I wanted to see if I could replicate his results with freshly ground flour.

I have Komo Mio stone mill and a 40 mesh sieve from Breadtopia (I bought the combo with a 50 mesh sieve but that one got ruined trying to drain some overwatered rice last year), so I started sifting out most of the bran and the largest endosperm particles after one pass at the finest setting. I tried to do the gentle mixing Will mentioned, but my mixer is a KitchenAid, and by the time the 65% water was incorporated and I let it fermentolyse, the dough already felt pretty developed. I increased hydration to 70%, but even though the dough felt soft and extensible, by the time it finished bulk ferment the top was all split.

I don't have a picture of the first loaf I made, but it was very small and the crumb was very close, nothing like what I've seen from semola remacinata.

For my second bake I bought another 50 mesh sieve off Amazon to try to get a lower extraction of finer flour. I experimented with  starting coarse and regrinding the retentate, but the flour had less bran when I did one pass at the finest setting (one click before the stones touch) and didn't regrind anything. This time I hand mixed, starting at 75% hydration and ending up at 85% when I felt like the dough had the right consistency. Once again the dough felt very good, soft and extensible, but cracked during bulk ferment and proof. The resulting loaf was better than the first, but still nowhere near where I'd like it to be.

The extraction rate was much higher with the 50 mesh than I expected, about 87%. The old Breadtopia sieve I had would get closer to 50%, so maybe I need to get another sieve at 60 mesh to really get that fine flour.

My current baking schedule uses 3-5% prefermented flour (stiff starter) and a 12-14 hour room temperature bulk ferment, then a 8-10 hour retarded proof. My next step in the project is to see if the durum just doesn't handle long fermentation as well as hard red or white wheat, so I'll do a higher preferment and shorter bulk ferment to see if I get less breakdown. I'm also going to try tempering the durum to see if that helps grind it finer. If neither of those work I'm investing in a 60 mesh sieve and using whatever doesn't go through as semolina for peel dusting and/or fresh pasta.

The Roadside Pie King's picture
The Roadside Pi...

Phase one

Newfoundland savory spice ordered & incoming. For this first attempt I will be substituting basil for the main flavor component.

Test bake #1 using sweet basil.

Phase #1

The mix

All the players are assembled.

The dry ingredients flour, salt, yeast, and sugar 

The wet ingredients. Milk, egg, and tang zung

Combine in the Bosch bowl

Add the basil and pepper, then a short mix to hydrate. The shaggy dough is left to rest covered for 20 minutes.

 

After a 5 minute ride a cohesive elastic, albeit sticky dough is achieved. 

A few grandma style kneads, then the dough is shaped into a tight little ball.

The dough is placed in a lightly oiled fermentation container. Kitchen timer set for one hour. At that time the fermentation progress will be accessed. 

After two hours, the dough achieved the required doubling. Sadly I forgot to incorporate the butter before the begining of bulk fermentation. I will have to add this step during the final shaping. That's why I do a test bake.

Divide

Pre-shape.

What a freaking mess I made. I was supposed to pre-shape 12 balls and end with 24. 

 I pushed on anyway. Till the last few I was beat and combined the balls.

The butter and flour rub.

 The shaping.

The end game.

The misques not withstanding, they turned out pretty okay. These sweet basil & pepper taste amazing! Don't you know the Newfoundland savory was in today's mail. I can't wait to taste the Thanksgiving batch!

Kind regards,

Will F.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

yozzause's picture
yozzause

Previously i have posted about this ghost town in outback Australia which is being rebuiilt by volunteers, One of the first restoratiuons was the underground bakery which contributes  many needed dollars for further restoration .

The works programme  lasts  a short time when volunteers gather to perform their work. Bakers are essential services and volunteers  are always needed so if you want a real adventure  a holiday in Australia and fancy a unique baking experience this could be for you in 2024. attached is the news letter recently arrived 

https://farinarestoration.com/?na=v&nk=1592-370f7fa9c3&id=141 

https://farinastation.com.au/photo-gallery/

Benito's picture
Benito

I was going to add cinnamon to the purple sweet potato but realized that I wanted this bread for sandwiches so the cinnamon wouldn’t be a good idea.  However, if this bread was for toast, adding some cinnamon to the purple sweet potato would have been delicious.  To make this bread, you’ll need to prepare some mashed purple sweet potato.  I did this a while back, then portioned and froze the portions in ziplock bags.  Once defrosted I blend the mash with a combination of sugar and flour.  I have found that when there is a sweet filling in my breads that the sugar draws out water from the dough.  This ends up causing problems with separation between the filling and bread and also collapsing or a pinched waist in the baked bread.  To counter this, I have found that adding some flour to the filling helps absorb the water coming out of the dough, so far this has worked every time.

For one 9x4x4” Pullman pan loaf.

 

Purple Sweet Potato Filling

100 g mashed sweet potato

12 g granulated sugar

12 g flour

Mix together and set aside.

 

Egg/milk wash: 1 yolk and 1 tbsp milk, beaten

 

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.

Tangzhong 

In a sauce pan set on medium heat, stir the milk and whole wheat flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

 

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

 

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  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 adding in more butter.  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.

 

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 4 hours at 82ºF.  There should be some rise visible at this stage, I typically shape once there is 20-40% rise.

 

Butter a large baking pan.  Punch the dough down and then divide into 2 equal portions.  Form each into tight boules.  Stretch and then roll each piece of dough into a large rectangle, approximately equal sizes.  Spread the prepared purple sweet potato filling evenly over one of of the rectangles of dough leaving about 1cm at the edge of dough without mashed potato.  Place the other rectangle of dough onto the other sandwiching the sweet potato between them.  Using a rolling pin, roll the dough out a bit more aiming for more than 12” in length and just under 9” in width.  

 

Using a ruler and pizza cutter, cut the dough into evenly wide strips about 1.5-2 cm wide along the length of the dough but leaving about 2-4 cm of dough uncut at the end furthest away from you.  When all the strips are cut, twist the strips in alternating directions, clockwise and then counter clockwise.  Once all the strips are twisted, roll the whole thing into a log starting furthest away from you getting a nice tight roll at the start.  Transfer the dough into your prepared pullman pan with the seam side down.

 

Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof until the top of the dough reaches within 1 cm of the rim of the pan.

 

When there is about 30 mins left of proofing time, prepare your egg and milk wash and then brush the top of the loaf.

 

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.

 

Bake the bread for 50 minutes or until the internal temperature is at least 190F. Cover if your loaf gets brown early in the baking process.

 

Remove the bread from the pan and return to the oven baking directly on the rack if the sides of the loaf aren’t yet crisp baking for another 5-10 mins.  Cool on a rack, enjoy.

My index of bakes.

albacore's picture
albacore

A slightly experimental bake, with a stiff French levain (for raising power), a liquid levain (for pH reduction) and an overnight yeasted sponge (for flavour).

All went well, but bulk (to 60% vol increase) was rather fast at 2hrs 10m. Retarded, shaped and baked the following day.

As soon as I turned out the loaves from the bannetons onto the peel they started to spread and I realised the loaves were "classically" overproofed.

Sure enough, the ears and loft were poor and the crumb was closer, more regular and more "frogspawn" than I like.

The hazards of experimental bakes, I guess. next time I would reduce the yeast in the sponge and eliminate the bench rest and ambient (pre-retard) proof.

 

 

 

Lance

 

SueVT's picture
SueVT

With Callebaut Gold and white chocolate. 

This is the highest-rise panettone I've baked yet, due in part to some changes in the way I'm maintaining the lievito madre, and some alterations I'm making to the recipe to improve the first impasto.  

The crumb is soft, moist, lofty, shreddable. There is no trace of acidity, or of toughness, dryness or other common problems. The flavor comes from 1. mellow complexity from the 12-hour rise on first impasto (which tripled in exactly 12 hours at 22-24C), the Vanilla, toffee, pecans, and chocolate. 

The gluten was maintained in very good shape going into the second impasto, which was the first hint at the quality of this batch. It had lots of strength and stretch at this point:

Based on the strength of this, I went ahead and used King Arthur Galahad for the second impasto. This was to permit a freer final rise and oven spring. Mixing went well and produced an extensible dough that was non-sticky and cleared the mixer bowl:

Dough rested 30 min, preshaped and rested for another 30 min, then final shaped and raised for 4 hours at 28C. 

Glazed and baked to 94C internal temperature to ensure doneness while preserving texture/quality. Inverted overnight to set.

 

 

Benito's picture
Benito

I was pressed for time and was tasked with bringing bread to my family’s Thanksgiving dinner yesterday.  The previous time I made rolls with Nfld savoury I didn’t use enough to taste them as much as I would have liked.  This time the Mt Scio savoury flavour was lovely and the milk rolls were enjoyed by all.

For 13 x 9” pan 24 rolls 

egg wash: 1 yolk, 1 tbsp milk and a pinch of salt, beaten…

 

Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.

 

Bring butter to room temperature or warmer.

 

Whisk together dry ingredients flour salt and yeast. 

 

To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the flour, black pepper and Nfld savoury and mix with a silicone spatula until no dry flour remains.  Rest 10-20 mins.  Next perform French folds until the dough is well developed.  Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth and place in a warm place until doubled (about 1hr 30 mins).   You can do a cold retard to bake the next day if you like.

 

Butter a large baking pan or line with parchment.  Punch the dough down and then divide into 12 equal portions.  Form each into tight boules.  The following is the same as what I do to shape the lobes of dough for my milk bread, except that each gets cut in half.  Roll out each boule into a square, then letterfold.  Elongate rolling each out into a long rectangle.  Do another letter fold, then roll out again much longer.  Roll the flattened dough up.  Use dental floss to cut each long roll into two small rolls, place each into the prepared pan cut side down.  Repeat until you have 24 rolls arranged 4x6 in your pan.

 

Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof about 1 hour to 1 hour and 20-30 mins, they should pass the poke test.  If you did a cold proof it may take longer to complete final proof.

 

After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.

 

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.

 

Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

 

Remove the bread from the oven but not the pans, brush the tops with butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary, although it might make removing all the rolls from the pan without having to flip them twice easier.  Sprinkle with fleur de sel if you wish after brushing with butter. 

My index of bakes.

The Roadside Pie King's picture
The Roadside Pi...

Day#1

The natural yeast leiven, and the soaker

 

Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.

 

The final dough ingredients at the ready.

Final dough ingredients are prepped for the mixing

The dough after one minute at Bosch speed #1

After an additional two minutes at Bosch speed #2, the dough is very tacky. That being said, it just about passes the window pane test.

 Straight out of the mixer. The dough came out clean. It required only a minimumal amount of bench flour. After just two hand kneads the dough ball is gaining strength.

 After only ten or so nana style hand kneads, the dough is looking shiny, soft, and just a bit tacky.

 Bulk fermentation is initiated.

After 1:15 the dough ball is gaining volume. However, the target has not yet been achieved. Ambient temperature inside the fermentation container 78°F.

After a total of 1:45 the volume goal increase is achieved.

The dough ball is preshaped using bench resistance. Then a ten minute rest, before the final shaping.

 

The pre-shaped dough ball is shaped into a batard, with a nice tight skin. The shaped batard is put to proof. Oven, (preheat 550°F) and steaming apparatus are ready 

45 minutes of proofing,and the poke test reveals a slightly under proofed batard. Moving on to the end game score, and bake.

 

 

 

Conclusion:

Everything about this bake is wonderful.

1. The dough was surprisingly user friendly, and easy to handle. What a pleasure.

2. For all intents and purposes no adjustments were needed during any of the stages. Out of the mixer maybe 1/2 a teaspoon of flour that made its way on to the bench was used. No extra water. No wet hands needed 

3. Did I mention the oven spring? Remember, this is 100% whole wheat, with inclusions too! Amazing formula. The master formula, that only a master could develop.

3. The rich dark mahogany color is making it very hard to let this beauty cool properly. However, I will exercise restraint. 

Special thanks to Mariana, a knowledgeable, excellent baker in her own rite for pointing me to a part of whole grain breads, I otherwise would have passed up. For sure I would have went straight to the formula section.

That concludes another live play by play bake. Thanks for reading.

Your friend,

Will Falzon 

 

 

 

 

 

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