Last Bake of the Year
Or last 2 bakes of the year. Took a 2 week hiatus from my bread reservation program and put the culture to sleep in the fridge for a week. It is back out and coming back into it's own but it needs 3-4 days of regular refreshing before it's ready to build a levain. Should have thought to freeze some bread for the break. I didn't so I made French Bread based on the Tradition baguette formula incorporating 5% whole Rye for part of the flour. I made 750g batard's proofed en couche. i froze a couple as soon as cooled so i could pop em out and have some bread around for the week. -----------------------------------------------------------------------------------------------------------------------
Sweet French a la Tradition for 2 750 g Batards
645 g H20
407 g Baker's Craft (11.5% protein)
400 g Central milling AP (10% protein
42 g Fresh Milled Whole Rye
1 g Malt
3 g Instant Yeast
17 g Sea Salt
Add all to bowl and mix until a soft dough is formed and all ingredients have been well hydrated. No gluten should be developed. DDT 73-75F
Bulk 3:00 with folds @ 20,40,60
Pre-shape, rest 15 minutes, shape to floured couche.
Proof about 1:00-1:15
Bake 480 with steam for 17 minutes and vented for 30-35 more.
Flour 100% (47.5% Baker's Craft, 47.5% AP, 5 % Whole Rye)
H20 76%
Yeast .3%
Malt .1%
Salt 2%
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These soon ran out and for the last day of the year I put together a hybrid Ciabatta using my spent starter from feeding. These are based on the formula from my previous work and came out quite fantastic.
Ciabatta with Levain and Yeast 4 @ 450g
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Stiff Levain (66% Hydration - 66% White 33% Whole Wheat) 12 hours @ 73F
7g Seed
24 g H20
22 g AP
11g Whole Wheat
65g TOTAL
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Rye Sour (100% hydration 12 hours @ 73F)
5 g Seed
26 g H20
26g Whole Rye
58g TOTAL
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Final Dough : DDT 78F
779 g H20
892 g Artisan Baker's Craft (11.5% Protein)
1 g Malt
2 g Instant Yeast
22 g Sea Salt
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1) Autolyse 30 minutes holding back about 5% h20. Soak yeast in small amount of H20 to dissolve during autolyse.
2) Add levain, sour, and yeast along with some of the h20 and combine. Add salt with remaining h20 and mix to a soft dough with little development but all well incorporated into dough.
3) Bulk 2:45 Folds @ 20, 40, 1:00, 2:00
4) Turn out on a well flour board. Cut into rectangles and give a gentle letter fold. Place seams down on a well floured couche. Be sure to also give the loaf a good dusting of flour before going to couche.
5) Proof for about 40-50 minutes
6) Bake 500 with steam for 15 minutes and vented for 20-30 more.
Flour 100 % (97% Baker's Craft, 3% Whole Rye)
7% PF (4% stiff levain, 3% Rye sour)
H20 87%
Malt .01%
IDY .2%
Salt 2.25%
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Cheers and Happy New Year
Josh