As I said when I issued the 123 challenge, I needed an easy dough that I could use to test out new ingredients and compare techniques, etc. So to that end, I decided the other day to make dough for two 123 loaves. I was going to mix them together, then divide them and bulk ferment one in the fridge overnight, then shape and bake the next day, while the other was to be bulk fermented for a few hours, then shaped and proofed in the fridge overnight. I wanted to see if there was a significant difference between retarding the bulk ferment and retarding the shaped proof stage. The formula was:
- 200 grams of fresh young 100% hydration starter
- 400 grams of water
- 400 grams of bread flour
- 150 grams of whole wheat flour
- 50 grams of coarse whole rye flour
- 12 grams of sea salt
So far so good. However, I was stuck in a meeting that went an hour overtime, then had to make the dough for the following days' regular bake, so by the time I got to make the 123 dough, I didn't have enough hours to let it rise enough in bulk. I was falling asleep before it had risen much, so I gave up and put the dough for both loaves downstairs where it is quite cool right now.
This morning, the dough had definitely risen! It was very, very soft and pillowy, obviously over-proofed. It collapsed in a puddle when I dumped it out onto the counter.
So I decided to do something interesting with it, while at the same time finally responding to Murph's Honey Challenge. I had some leftover soaked 10-grain cereal (Bob's Red Mill; maybe about half a cup). I mixed this with a tablespoon or so of honey, the last currants remaining in the bottom of a bag and a bit of my new-favourite bread spice, cardamom.
I figured the cereal would soak up the honey so I wouldn't have the same problems Murph had, and the currants just seemed like a good idea. The dough was so soft and stretchy that I had no problem stretching it out into a rectangle. I spread the filling across two thirds of it, then letter folded and spread the rest of the filling, letter folding the other way and leaving it to rest (beside the other loaf, which had no filling).
Note the new bread rising frame, ready to be used!
The poor dough was so fragile by this point that when I rolled it carefully off the proofing mat onto the peel it nearly collapsed into another puddle. In fact, the un-stuffed loaf stuck to the peel even though it was floured and sprinkled generously with farina. I had to scrape it off onto another peel so I could get it into the oven. Sheesh!
However, then the magic of bread happened. Oven spring wasn't as great as it would have been if the dough hadn't been over-proofed. However, it was still good and the loaf burst dramatically along the single score I managed to put in it.
It smelled so good, I had to restrain myself and wait until it was at least mostly cool before slicing. I should have left it longer, as it was a teeny bit gummy, but it was so incredibly, wonderfully good that I didn't care. I could have eaten the entire loaf right then and there. It's moist, sweet and chewy, and I must make it again! The honey is very much there and everything else contributes to the overall goodness. Overall, a lovely mistake!
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I've noticed that you and other posters mix the seeds only after the dough has developed.
I don't know if I read Hamelman's instructions correctly, but he says to add the seeds with soaker water and all in the beginning. Your approach makes a lot more sense... my seeded loaves always turn out difficult to shape and hold together. Do you happen to have a link to earlier discussions about how and when to mix the seeds?
Antonio
Hi Antonio. This was definitely not my usual way of doing things; it was more a recovery-mode technique after the dough had overproofed for too long in a too-warm environment.
I often mix add-ins directly into the dough while I'm mixing it. Contrary to many recipes, this includes things like cheese, onions and raisins. Seeds and grains also get added in at mixing stage in many cases. In other kinds of bread (usually the wetter doughs where I will do more stretching and folding, and less mixing) I will add the soaked grains or seeds after the first couple of folds. I almost never put a filling in after bulk fermentation and fold/roll it in, as I did here. I find that often leaves large voids in the bread and also it takes too much time at the point of shaping (I'm often baking to a timetable and with several different kinds of bread). This time, it was something to try to see if I could make something good out of something not so good!
I don't have a mixer, so this is probably also part of the reason why my doughs usually lack strength. I'll try your method of adding seeds after a couple of folds.
I love a good rescue story! im almost tempted to let a batch of dough go to goo just so that i can have my own story, LOL.
The final product looks really good :)
The addition of currents and cardamom must make the flavour of this loaf incredible.
Enjoy !!
Haha, I don't think letting the dough overproof to the point of collapsing into goo was part of what made this so good! :)
I would like to try it again with the same technique (i.e. rolling/folding the grains, honey, currants and cardamom into the finished dough after bulk ferment), without letting the ferment get out of hand first.
And just as a footnote - the loaf without the filling turned out okay too! We're having it for lunch today. Which is all very good, but still leaves the original intent unfulfilled - is there a significant difference between retarding during the bulk ferment versus retarding during the final proof? :)
even if it doesn't go to plan, what you end with is more often than not still delicious!
The crumb shot of the plain loaf looks great!
Let us know how round two of this experiment goes. I'd also like to know if there is a difference. I always retard during the final proof, its just a habit that's stuck :)
What a great looking bread. And you are able too continue breaking in the frame and cradle too. Great bake.
So, remember I baked one loaf with the add-ins, and the other loaf plain? The plain one was the one that stuck to the peel when I tried to load it into the oven, so I had to literally scrape it off the peel onto another one and scoot it onto the stones quickly. It was flat and sticky and, by this time, pretty mis-shapen. Well, we ate it anyway, and it was delicious! And looked pretty good too. :)