Baking for the Powburn Show, 2012. My Account of Codruta's Visit

Hello All,

I began writing this account travelling back to the UK, as follows:

Monday 21^st August 2012; 14:32, UK time.

 

As I start to write up this blog entry, Alison and I are sitting inside a somewhat cold steel tube, high up in the sky, somewhere over France, on our return to the UK.   We have just spent 2 weeks on the lovely Greek island of Paxos, enjoying a wonderful holiday together and basking in temperatures into the high 30s, with permanent daytime sunshine.   We believe we will be returning to the ubiquitous showers which we left behind, and which have constantly afflicted most of the UK all Summer-long, thus far.

 

At this time, I fear there could be some delay to my being able to post this entry for you all to read on the Fresh Loaf.   Our Broadband Router had failed on the day of Codruta’s departure and the day before we left for Greece.   I expect I will have to wait a few days for BT to send out a replacement device, so we can once again re-connect with the internet.   Certainly our time on Paxos has kept me away from the worldwide web.   I have just about managed to keep an eye on incoming e-mail, but not been able to reply to any.   The dongle provided for me by Vodafone is a complete waste of time; I had more success with my very ordinary mobile phone accessing the internet, most of the time.   Ho hum!

 

Side note, added later: Now back home in Ananda, and the Broadband is working fine; excellent!

 

Still, this post is meant to be positive, indeed celebratory, so enough of the negativity.   Alison and I greatly enjoyed the company of Codruta for a week of relatively intense baking…and she even brought sunny weather for us to enjoy for the first time properly since March!   Here is my account of our baking activities and other matters during Codruta’s visit back at the very beginning of August.

 

I met Codruta at the airport late on the Monday evening, having completed all the final plans for our baking activities leading to the Powburn Show, over that weekend, then fired my oven in preparation on the Monday, as well as building leavens, sourdoughs and other pre-ferments.

 

I rose early on Tuesday to fire the oven once again, with Codruta joining me soon after so we could begin to mix the 3 doughs for that day’s production, and enjoy fruit and coffee for breakfast before my bakery kitchen became too overwhelmed by dough matters!   The first day we made Five Grain Levains, which is a Hamelman formula, moreorless but without the addition of bakers’ yeast; some Wholemeal Bloomers and some brown tinned loaves, both of which utilise a biga.   Recipes and formulae for these products are included below, although I have not included detail of the levain and sour builds:

 

1. Five Grain Levain.

Yield: 8 loaves scaled @ 700g and 3 loaves scaled @ 960g

 

Material/Stage	Formula [% of flour]	Recipe [grams]
1a. Levain
Marriage’s Organic Strong White Flour	25	900
Water	15	540
TOTAL	40	1440
1b. Hot Soaker
Organic Flaked Rye	10	360
Flaxseed Blond	10	360
Organic Sunflower Seeds	7.5	270
Pinhead Oatmeal	7.5	270
Salt	0.67	24
Boiling Water	41	1476
TOTAL	76.67	2760
2. Final Dough
Levain [from 1a]	40	1440
Hot Soaker [from 1b]	76.67	2760
Marriage’s Organic Strong White Flour	50	1800
Marriage’s Organic Strong Wholemeal	25	900
Salt	1.5	54
Water	44	1584
TOTAL	237.17	8538
% pre-fermented flour	25	-
% overall hydration	98 [on flour]	72.6 [on flour + grain]
% wholegrain	25 [on flour]	40.74 [on flour + grain]
FACTOR	-	36

 

 

2. Wholemeal Bloomers

Yield: 8 loaves scaled @ 1030g.

 

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Overnight Biga
Marriage’s Organic Strong White Flour	25	1200
Water	15	720
Fresh Yeast	0.2	9
TOTAL	40.2	1929
2. Final Dough
Overnight Sponge [from 1]	40.2	1929
Marriage’s Organic Strong Wholemeal	75	3600
Fresh Yeast	1.52	73
Salt	1.52	73
Water	56	2688
TOTAL	174.24	8363
% pre-fermented flour	25	-
% overall hydration	71	-
% wholegrain flour	75	-
FACTOR	-	48

 

 

Method:

• Make the sponge the night before and leave covered to ferment.
• Calculate water temperature needed for DDT of 28°C.   Combine Water and Wholemeal in the mixer, then autolyse for one hour.
• Add the Salt, Fresh Yeast and Sponge and mix in an upright mixer with the hook attachment for 3 minutes on first speed and 6 minutes on second speed.   Scrape down as necessary during mixing.
• Bulk proof, maintaining the dough temperature @ 25°C for 2 - 3 hours with S&F after 1 hour, and 2 if needed.
• Scale and divide. Mould, pre-shape and final shape.
• Final proof @ 25°C for 1 hour
• Bake in the wood-fired oven with steam.
• Cool on wires.

 

3. Tinned Brown Bread

Yield: 7 loaves scaled @ 600g; 1 Pullman Pan @ 1100g and 1 small loaf with the remainder

Biga

 

Material	Formula [% of flour]	Recipe [grams]
Marriage’s Organic Strong White Flour	50	1650
Fresh Yeast	0.18	6
Water	30	990
TOTAL	80.18	2646

 

Material	Formula [% of flour]	Recipe [grams]
Biga [as above]	80.18	2646
Gilchesters’ Organic Farmhouse Flour	50	1650
Salt	1.8	60
Shortening	1.8	60
Yeast	1.8	60
Water @ 23°C	38	1254
TOTAL	173.6	5730
% pre-fermented flour	50	-
% overall hydration	68	-
% wholegrain flour	50 [85% extraction]	-
FACTOR	-	33

 

Method:

 

• Mix biga with all other materials to form a strong dough: 3 minutes first speed, 5 – 6 minutes on second speed.
• Bulk proof 1½ hours.
• Scale and divide.   Mould round and rest covered for 10 minutes.
• Shape and place in ready-greased loaf tins.
• Final Proof for 1 – 1½ hours.
• Bake in wood-fired ovens.
• Cool on wires

 

These are the photographs from our first two days of production.   All of the photographs have been taken on Codruta’s very fine camera, by someone with far greater photography skills than I possess.   I am very grateful to Codruta for giving me full access to the photographs she has taken.

 https://www.youtube.com/watch?v=TDzTyngIFH0

As we worked away through our first days of production, I realised how much time Codruta devotes to social networking, sharing her baking activities and keeping up with so many other fine fellow-practitioners.   Alison quickly realised that maybe, I am not quite such an obsessive as she had previously believed!   Codruta posted photographs of the oven and of the breads as they emerged baked, straight on to her Facebook account.   I was amazed as she told me just how many people were following our activities and contributing either by making comments on the photos, or listing them as “favourites”.   The numbers kept on rising throughout the 4 days of baking too.

 

We managed to finish baking in good time on the first day; 27 loaves from 3 different doughs.   Since 2 of these used bakers’ yeast, and the oven had benefitted from firing the day before, Alison encouraged us to get out into the sunshine and enjoy the lovely Northumberland countryside on our doorstep.   We took a short drive, around 5km, to the head of the Ingram Valley to enjoy a lovely walk to Linhope Spout waterfall.   The following 2 slideshows give great account of our walk.

 https://www.youtube.com/watch?v=r9RfzZ7Znw8

https://www.youtube.com/watch?v=GGuger-A4Ys

The following 3 days were taken up entirely with baking.   Whilst Wednesday’s production was similar in some ways to the previous day, we had 2 large batches of sour-dough based breads to make, and we had to prepare large amounts of levain, rye sourdough, biga, etc. to take to Leeds the next day.  We made 29 loaves altogether, 3 different doughs, as shown below:

 

4. Roasted Brazil Nut and Prune Bread

Yields 8 loaves scaled @ 490g

 

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Biga
Marriage’s Organic Strong White Flour	20	400
Water	12	240
Fresh Yeast	0.2	4
TOTAL	32.2	644
2. Final Dough
Biga [from 1]	32.2	644
Marriage’s Organic Strong White Flour	55	1100
Marriage’s Organic Strong Wholemeal	25	500
Butter	5	100
Salt	1.6	32
Fresh Yeast	1.3	26
Water	56	1120
Soft Prunes	12.5	250
Brazil Nuts - toasted and chopped	12.5	250
TOTAL	201.1	4022
% pre-fermented flour	20	-
% overall hydration	68	-
% wholegrain flour	25	-
FACTOR	-	20

 

Method:

• Prepare the Biga the night before.
• Combine all the ingredients in the mixer except the fruit and nuts.   Mix on first speed until clear, scraping down as needed.   Mix for 6 minutes on second speed with the hook attachment.   Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter.   DDT 28°C.
• Bulk Ferment 1½ hours.
• Scale and divide and mould round.   Rest 15 minutes then shape as bloomers.   Glaze with beaten egg.
• Final proof 1½ hours.
• Score the tops of the loaves with 3 diagonal cuts and bake in a pre-heated deck oven at 180°C with steam for 45 - 50 minutes.
• Cool on wires.

 

 

5. Sourdough Seed Bread

 

Yield: 8 loaves @ 700g and 3 loaves @ 1000g

Material/Stage	Formula [% of flour]	Recipe [grams]
1a. Wheat Levain
Marriage’s Organic Strong White Flour	20	840
Water	12	504
TOTAL	32	1344
1b. Soaker
Organic Flax Seed Blond	7	294
Cold Water	21	882
TOTAL	28	1176
1c. Tamari-Roasted Seeds
Organic Sunflower Seeds	6	252
Organic Pumpkin Seeds	6	252
Organic Sesame Seeds	6	252
Organic Tamari Soy Sauce	-	-
TOTAL	18	756
2. Final Dough
Wheat Levain [from 1a]	32	1344
Soaker [from 1b]	28	1176
Tamari Roasted Seeds [from 1c]	18	756
Marriage’s Organic Strong White Flour	30	1260
Marriage’s Organic Strong Wholemeal	50	2100
Water	45	1890
Salt	1.79	75
TOTAL	204.79	8601
% pre-fermented flour	20	-
% overall hydration	78 on flour	63seeds + flour
% wholegrain flour	50	-
FACTOR	-	42

 

Method:

• Build the levain from stock.   Prepare the soaker the night before.   Roast the seeds ahead of time to allow them to cool before adding to the dough.
• In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear.   Autolyse for 1 hour.
• Add the salt and levain and mix 3 minutes on first speed and 5 minutes on second speed, scraping down as needed.   Add the roasted seeds and mix on first speed to clear.   DDT 28°C.
• Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
• Scale, divide and mould round.   Rest 15 minutes and prepare bannetons.   Re-mould.
• Final proof 2 hours
• Bake in the wood-fired oven.
• Cool on wires.

 

 

6. Caraway Rye with Blackstrap Molasses

 

Yield: 2 Miche @ 1350g, 4 loaves @ 960g, 4 loaves @ 700g; all scaling weights

Materials/Stage	Formula [% of flour]	Recipe [grams]
1. Rye Sourdough
Bacheldre Organic Dark Rye Flour	25	1325
Water	41	2173
TOTAL	66	3498
2. Final Dough
Rye Sour [from above]	66	3498
Marriage’s Organic Strong White Flour	75	3975
Salt	1.8	95
Caraway Seeds	1.2	64
Black Strap Molasses	8	424
Water @ 40°C	26	1378
TOTAL	178	9434
% Pre-fermented flour	25	-
% Overall hydration	64.8	-
% Wholegrain flour	25	-
FACTOR		53

 

Method:

• Build the sourdough as above.
• Dissolve the molasses into the warm water.   Add the sourdough, seeds and salt, and then add the flour.   Use an upright mixer with hook attachment, and mix for 12 – 15 minutes on first speed only.   Scrape down the bowl as needed.   DDT 25°C.
• Bulk ferment 2 hours.
• Scale, divide and mould and rest 15 minutes, covered.   Re-mould dough pieces and place in prepared bannetons.
• Final proof 2½ hours.
• Tip out onto a dusted peel and score a diamond pattern on the top of the loaf.   Bake in a wood-fired oven.
• Cool on wires.

 

 

We made a very early start the next morning, and managed to park up at the loading bay at Leeds City College, Thomas Danby Campus at exactly 08:00, as planned, after a rapid journey over 130 miles/210km in not much over 2 hours.   Codruta slept some of this time, but we also planned what we needed to do immediately on arrival to set up the secondary fermentation process for all 3 rye breads we wanted to make, by mixing scalds and sponges.   After that it was a quick breakfast and into full production.

 

Our time at Leeds was agreed and arranged with my long-time friend and colleague, Joe Cavalier, who manages all the Bakery provision at the College.   We set the 2 days up so that some of his key teaching staff were able to work alongside Codruta and I, and thus gain important CPD [professional development], with specialist dough work aplenty on offer.   Over the next 2 days, we made 3 types of Rye Bread [100% rye], 3 leavened breads in bannetons [2 with Gilchesters’ flours and one with a Type 80 Farine Biologique which Codruta’s Sister-in-Law had very kindly posted to me from Paris]; AND, we made Chollah, Spicy Buns, Laminated Pastries, plus Ciabattas and Focaccias.

Day One went by like a dream, and we drove east to visit my parents, near Bridlington, for an all-too-brief, but very enjoyable and comfortable overnight stop.   Day Two proved to be more challenging for a number of reasons; however, this is all part of working life within the bakery, and I wanted Codruta to experience as much as possible during her time in the UK.   Codruta has a great temperament; she is relaxed, yet totally hard working and dedicated.   I know her bakery will be a great success when she finds a venue and begins production; it was a joy to have her to visit us, and I truly hope she learned all she hoped to when she first asked to come over.

 

Here is the detail on what we produced at Leeds; and a massive thanks to Joe and his teaching colleagues for making this happen, and for all the enthusiasm and expertise given during our time at the College; very much appreciated.

 

 

7. Gilchesters’ Farmhouse/Miche

30kg dough scaled off as loaves of 1350g, 950g and 700g

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Wheat Levain
Marriage’s Organic Strong White Flour	25	4375
Water	15	2625
TOTAL	40	7000
2. Final Dough
Wheat Levain [from above]	40	7000
Gilchesters’ Organic Farmhouse Flour	75	13125
Salt	1.6	280
Water	58	10150
TOTAL	174.6	30555
% pre-fermented flour	25	-
% overall hydration	73	-
% wholegrain flour [approx 85% extraction]	75	-
FACTOR		175

 

Method:

• Build leaven as schedule.
• Using a Spiral Mixer, combine the Farmhouse flour and water for 3 minutes on first speed, then autolyse for 1 hour.   Add leaven to Autolyse and mix for 5 minutes on first speed.   Add the salt and mix a further 4 – 7 minutes on first speed.   Scrape down the bowl as necessary.   DDT 26°C.
• Bulk proof 2½ hours; S&F after 1 and 2 hours.
• Scale, divide and mould round.   Rest 15 minutes, covered, and prepare the bannetons.   Re-mould dough pieces and place upside down in bannetons.
• Final proof 2 – 3 hours.
• Score top with an “A” and bake on the sole of a deck oven with steam.
• Cool on wires.

 

 

8. Gilchesters’ White Levain

 

17kg dough scaled off as loaves of 1350g, 950g and 700g

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Wheat Levain
Marriage’s Organic Strong White Flour	35	3500
Water	21	2100
TOTAL	56	5600
2. Final Dough
Wheat Levain [from 1 above]	56	5600
Gilchesters’ Organic Pizza/Ciabatta Flour	65	6500
Salt	1.6	160
Water	47	4700
TOTAL	169.6	16960
% pre-fermented flour	35	-
% overall  hydration	68	-
% wholegrain flour	-	-
FACTOR	-	100

 

Method:

• Build leaven as described.
• Combine all the final dough materials in a spiral mixer on first speed for 3 minutes, scraping down the bowl and rotating as necessary.   Mix a further 5 minutes on second speed to develop the dough.   DDT 26°C.
• Bulk ferment for 2½ hours.
• Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.   Retard overnight.
• Final proof 1½ hours.
• Tip each loaf out onto the peel and score the top.   Bake on the sole of a deck oven with steam.
• Cool on wires.

 

9. Pain de Campagne with Wheat Levain and Rye Sourdough

 

14kg dough scaled off as loaves of 1350g, 950g and 700g

Material/Stage	Formula [% of flour]	Recipe [grams]
1a Wheat Levain	60% hydration
Marriage’s Organic Strong White Flour	28	2333
Water	16.8	1400
TOTAL	44.8	3733
1b Rye Sourdough	167% hydration
Bacheldre Organic Dark Rye Flour	2	167
Water	3.3	275
TOTAL	5.3	442
2. Final Dough
Wheat Levain [from 1a]	44.8	3733
Rye Sourdough [from 1b]	5.3	442
T80 Biologique	60	5000
Gilchesters’ Organic Farmhouse	10	833
Salt	1.5	125
Water	50	4165
TOTAL	171.6	14298
% pre-fermented flour	30	-
% overall hydration	69	-
% wholegrain flour	11.6	-
FACTOR	-	83.3

 

Method:

• Prepare the levains as schedule.   Make an “autolyse” with final dough flour and water plus the rye sourdough
• Combine wheat levain and autolyse in the mixer on first speed for 5 minutes.   Add the salt, mix 2 minutes on first and 3 minutes on second speed.
• Bulk ferment for 2½ hours; S&F after 1 and 2 hours.
• Scale and divide; mould round.   Rest 15 minutes and prepare large bannetons.   Re-mould and set for final proof in bannetons.
• Final proof 1½ hours.   Pre-heat oven.
• Tip onto peel, Bake in deck oven with steam.
• Cool on wires.

 

10. Moscow Rye Bread

6 panned loaves

Material/Stage	Formula [% of flour]	Recipe [grams]
1a] Rye Sourdough
Bacheldre Organic Dark Rye Flour	30	960
Water	50	1600
TOTAL	80	2560
1b] “Scald”
Bacheldre Organic Dark Rye Flour	13	416
Red Rye Malt	7	224
Blackstrap Molasses	1	32
Caraway Seeds	0.1	3
Boiling Water	35	1120
TOTAL	56.1	1795
2. “Sponge”
Rye Sourdough [from 1a]	80	2560
“Scald” [from 1b]	56.1	1795
TOTAL	136.1	4355
3. Final Paste
“Sponge” [from 2]	136.1	4355
Shipton Mill Organic Light Rye Flour	50	1600
Salt	1.25	40
TOTAL	187.35	5995
% pre-fermented flour	30 + 20 = 50	-
% overall hydration	85	-
% wholegrain flour	50 + 50[997]	-
FACTOR	-	32

 

Method:

• Build the sourdough as described above.   Make the “scald” as follows:   combine the caraway and the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
• Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 4 hours.
• For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Scrape down the bowl to ensure thorough mixing.
• Bulk proof for 1 hour with DDT at 28°C.
• Scale and divide, shape and place in bread pans prepared with lining of shortening and coating of rye flour.   Smooth off the top and attach lids.
• Final proof for just 1 hour at 28°C, then bake.
• Pre-heat the oven to 280°C.   Load the pans, apply steam, and leave for 10 minutes.   Then turn the oven down to 100°C.   Keep a supply of steam in the oven and bake for a total of 6 to 16 hours.   Or bake in the dead wood-fired oven.
• Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

 

11. Borodinsky using the Auerman Process

 

6 panned loaves

Material/Stage	Formula [% of flour]	Recipe [grams]
1a] Rye Sourdough
Bacheldre Organic Dark Rye Flour	30	900
Water	50	1500
TOTAL	80	2400
1b] “Scald”
Bacheldre Organic Dark Rye Flour	15	450
Red Rye Malt	5	150
Blackstrap Molasses	6	180
Crushed Coriander Seeds	1	30
Boiling Water	35	1050
TOTAL	62	1860
2. “Sponge”
Rye Sourdough [from 1a]	80	2400
“Scald” [from 1b]	62	1860
TOTAL	142	4260
3. Final Paste
“Sponge” [from 2]	142	4260
Shipton Organic Light Rye Flour [997]	50	1500
Salt	1.2	36
TOTAL	193.2	5796
% pre-fermented flour	30 + 20 = 50	-
% overall hydration	85	-
% wholegrain flour	50 [+ 50 type997]	-
FACTOR	-	30

 

Method:

• Build the sourdough as described above.   Make the “scald” as follows:   crush the coriander and add it to the red rye malt and dark rye flour.   Weigh the molasses into a pan, add water and bring to a rolling boil.   Tip this onto the flour mix, and add any extra boiling water if there is evaporation.   Stir well to ensure full gelatinisation.   Cover and cool.
• Once sufficiently cool, add the scald to the sour to make the sponge.   Cover and leave to ferment for 4 hours @ 35°C.
• For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed.   Scrape down the bowl to ensure thorough mixing.
• Bulk proof for 2 hours with DDT at 28°C.
• Scale and divide into 6.   Shape and drop into Sandwich Pans, prepared with lining of shortening and coating of rye flour.   Smooth off and top with freshly crushed Coriander seeds, then apply lids.
• Final proof for 2 hours at 28°C, then bake.
• Pre-heat the oven to 280°C.   Load the pans; apply steam, after 10 minutes turn the oven down to 110°C.   Keep a supply of steam in the oven and bake for 6 hours.
• Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

 

12. Black Pumpernickel Bread

6 panned loaves

Material	Formula [% of “flour”]	Recipe [grams]
1a. Rye Sour Dough
Dark Rye Flour	30	900
Water	50	1500
TOTAL	80	2400
1b. “Altus”
Old Rye Bread	11	330
Hot Water	15	450
Blackstrap Molasses	4	120
TOTAL	30	900
1c. Soaked, Cooked Rye Berries
Whole Rye Berries	20	600
Water	20	600
TOTAL	40	1200
2. “Sponge”
Rye Sourdough [from 1a]	80	2400
“Altus” [from 1b]	30	900
Soaked, Cooked Rye Berries	40	1200
TOTAL	150	4500
3. Final Paste
Sponge [from 2]	150	4500
Salt	1.6	48
Rye Flakes	25	750
Light Rye	25	750
TOTAL	201.6	6048
% pre-fermented flour	30	-
% overall hydration	85	-
% wholegrain	75 [+ 25]	[Light Rye 997]
FACTOR	-	30

 

Method:

• Build the sour according to the schedule.   For the “Altus”, dissolve the molasses in the hot water, then soak the bread in the liquor overnight.   Soak the whole rye grain overnight in cold water.   Wash the grain through, and then simmer for 45 minutes.   The cooked grain should have no residual liquid, and it should double in weight from original weighing.
• To make the “sponge”, combine sourdough, Altus and cooked grains and store, covered, for 4 hours at 35°C.
• To make the final paste, add salt, light rye flour and chopped rye grains to the sponge.
• Bulk ferment at 32 - 35°C for 1 hour.
• Scale and divide into large Pullman Pans and attach lids.
• Final proof for 1 hour at 35°C, then bake.
• Pre-heat the oven to 280°C.   Load the pan, apply steam, and turn the oven down to 110°C.   Keep a supply of steam in the oven and bake for a total of 4½ - 6 hours.
• Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.

 

In the end it was not possible to bake the loaves overnight.   So we baked them through before going on to East Yorkshire.   I am afraid I rather over baked these loaves as a result!

 

13. Ciabatta/Focaccia

Material/Stage	Formula [% of flour]	Recipe [grams]
1a. Biga
Marriage’s Organic Strong White Flour	30	1380
Water	18	828
Fresh Yeast	0.2	9
TOTAL	48.2	2217
1b. Rye Sourdough
Bacheldre Organic Dark Rye Flour	3	138
Water	5	230
TOTAL	8	368
2a. Final Dough – “Bassinage”
Biga – from 1a above]	48.2	2217
Rye Sourdough – from 1b above]	8	368
Marriage’s Organic Strong White Flour	20	920
Gilchesters’ Organic Ciabatta Flour	40	1840
Gilchesters’ Organic Farmhouse Flour	4	184
Gilchesters’ Organic Coarse Semolina	3	138
Salt	1.78	82
Fresh Yeast	2.72	125
Water	43	1978
TOTAL	170.7	7852
2b Final Dough – super-hydration
Final Dough – “Bassinage”	170.78	7852
Water	19	874
TOTAL	189.78	8726
% pre-fermented flour	33	-
% overall hydration	85	-
% “wholegrain”	9	-
FACTOR	-	46

 To make: 12 “Ciabatta” loaves and 2 full sheets of “Rosemary and “Rock Salt Focaccia”

 

14. Spicy Buns

 

48 buns @ 70g each

Material	Formula [% of flour]	Recipe[grams]
1. FERMENT
Strong White Bread Flour	20	240
Caster Sugar	5	60
Fresh Yeast	8	96
Water @ 38°C	45	540
TOTAL	78	936
2. FINAL DOUGH
Ferment [from above]	78	936
Strong White Bread Flour	80	960
Salt	1	12
Milk Powder	8	96
Butter	15	180
Egg	15	180
Caster Sugar	15	180
Cinnamon	1	12
Nutmeg	1	12
Sultanas	33	396
Raisins	17	204
Mixed Peel	17	204
TOTAL	281	3372
3. STOCK SYRUP
Caster Sugar	-	150
Water	-	150
FACTOR	-	12

 

Method:

• Make the sponge [flying ferment]: Weigh out the water, making sure temperature is correct.   Dissolve the yeast into the water.   Add the flour and sugar, and whisk to a smooth batter.   Cover and leave in a warm place for 45 minutes
• Weigh the other ingredients: blend the flour with the other dry ingredients.   Cut the butter into small pieces and rub roughly through the dry ingredients.   Weigh the egg separately.   Weigh the dried fruit separately.
• Add the egg and dry ingredients to the risen sponge, and combine to form a soft and strong dough.   Mix for 3 minutes on first speed and 8 minutes on second speed to develop, scraping down the bowl as necessary.
• Rest the dough for 20 minutes, and then use a metal cutter to cut through the dough and add the fruit.
• Rest the dough for 40 minutes.   Scale and divide into 70g pieces
• Mould each dough piece round, and rest covered for 15 minutes.   Prepare 3 baking sheets for the oven.   Pre-heat the oven [180°C, or, 160°C for a fan oven]
• Re-mould dough pieces and tray-up on baking sheets lined with silicone paper [baking parchment].   Brush the tops of the dough pieces with beaten egg and cover.
• Final proof in a warm environment for 1½ to 2 hours.
• Bake for 15 – 20 minutes
• Glaze with sugar syrup immediately after baking.
• Cool on wires.

 

15. Chollah; 6 and 8 Strand Plaits

 

4 of each

 

MATERIAL	% OF FLOUR	GRAMS
1. FERMENT
Strong White Bread Flour	20	800
Water @ 38°C	32	1280
Fresh Yeast	8	320
Sugar	5	200
TOTAL	65	2600
2.FINAL DOUGH
Ferment	65	2600
Strong White Bread Flour	80	3200
Milk Powder	5	200
Salt	1	40
Sugar	5	200
Butter	10	400
Eggs	28	1120
TOTAL	194	7760

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oven profile: bake in the deck oven at 175°C, top heat 6, bottom heat 5 for 28 minutes.   No steam, draw the damper for the last 5 minutes

 

Method:

• Whisk all the ingredients for the ferment together in a steel bowl.
• Cover with cling film and set in a warm place for half an hour.
• Mix all the ingredients, together with the ferment, in an upright machine with a hook; 2 minutes on first speed, then scrape down; 6 minutes on 3^rd speed.   A spiral mixer is a good alternative.
• Rest, covered, for 15 minutes, then scale into 970g pieces and divide each into 2, 3, 4, 5,  6, 7, or 8 equal sized pieces, depending on the number of strands in your plait.   Try to avoid using any flour on the bench during this and subsequent stages.
• Mould round, cover and rest 5 minutes.
• Line trays with silicone paper.   Roll out strands to 11” and plait according to instructions.
• Double brush with beaten egg.   Top with poppy seeds.  Set to prove.
• Prove 50 – 60 minutes at 35 - 40°C, 85%rH.
• Bake as oven profile.
• Cool on wires.

 

16. Croissant Dough

We made a selection of Croissants, Pain Amandes, Pain aux Chocolats and some Palmiers.   We made the croissant dough on day one, and refrigerated overnight, laminating the dough to make the final products on day two.

MATERIAL	FORMULA [% OF FLOUR]	RECIPE [GRAMS]
Strong White Flour	100	2400
Salt	1.3	32
Milk Powder	5	120
Yeast	6	144
Cold Water	63	1512
SUB-TOTAL	175.3	4208
Concentrated Butter	41.7	1000
TOTAL	217	5208

 

Method:

• Mix the ingredients for the dough to form cool, developed dough.
• Put in a plastic bag in the chiller and retard overnight. Roll out the slab of butter and put back in the chiller.
• Roll the dough out to a rectangle 8mm thick.   Put the butter slab onto 2/3 of the rectangle, and fold in 3, letter style.
  • Turn the dough piece clockwise through 90°.   Roll out to the same size as before, fold as above, and turn.   Repeat once more.
  • Chill the billet for half an hour and give 2 more folds and half turns as described.   This gives 168 layers of butter in the croissant dough.   Chill again for half an hour.
  • Roll the dough piece out to 5mm and use a croissant cutter to cut out triangle shapes.   Stack into piles of 6 and rest covered for 2-3 minutes.
  • Tease out each triangle, fold up the top edge and roll up tightly.   Roll out the feet to pointed ends and move round so these feet join up to make the classic shape.
  • Place on silicone lined baking sheets and brush with beaten egg.
  • Prove at 38-40°C, 80%rH for 40 minutes.
  • Bake in a hot oven, 235°C for 12-15 minutes

   

   

  This is a longer slideshow covering our baking activities in Leeds.

   https://www.youtube.com/watch?v=qVtUz_2I_jY

  We hurried back up north after a completely full-on day to rendezvous with Alison plus her Sister, Beverley, and her daughter, Eve.   They go to Powburn Show every year, with Eve keen to take part in a number of the competitions taking place; including the wrestling!   We went to our nearest good pub, the Tankerville Arms, at Eglingham, for some great food and I enjoyed some fine local ale.

   

  However, I had to rise very early in order to finish off all of the display work and the price list to take to the Show the next day.

   

  The weather was perfect, in contrast to last year.   It took 2 car loads to transport all the bread to the Show, and I had a customer in between deliveries, coming to visit me at home, all the way from Edinburgh.

   

  Our next-door neighbour, Anna, has been a great supporter of the Bread and Roses venture, and she came along as a key part of the day’s sales team….I can’t thank you enough, Anna!

   

  And, we sold a lot of bread and baked goodies on the day.   To finish a very long post, here are some photographs of the stall, and the team in action.

   https://www.youtube.com/watch?v=8D8IT4n_crI

  Thank you so much to all involved: Joe and the Leeds team, my parents, Anna, to Shuffles, Beverley and Eve.   To Alison of course, for her love, and never-ending patience.   And to Codruta; we so enjoyed having you to stay.

   

  My very best wishes to you all

  Andy