What can I say.. I like bread. Just some from the last two weeks.. Tartine style, others with honey..
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What can I say.. I like bread. Just some from the last two weeks.. Tartine style, others with honey..
Those are gorgeous in and out! Please share your recipe and method!
And I am glad you posted. Hope you and your family are safe and healthy.
Hi Danni..
I've been watching your posts on TFL emails and think I've been stuck in a time warp.. they all look the same ! :) You are the master of consistency!
Quarantine has me baking every few days and I've been dialing in my method and loaves. The recipe is basically a play off Tartine but with some modifications. Hydration is 70% vs 76 for Tartine, leaven was 20% and I added 1/2 of 1% of both gluten flour and diastatic malt (I made my own with wheat berries). The flour has 10% whole wheat. Salt is 2%. Use cool water (about 60F).
One key difference in my baking now is that I'm using my kitchenaid mixer which I've never done before. I'd always do it by hand but find the results dramatically better with a mixer as I'm getting much better window-pane and frankly it's just easier to use the mixer!
#1 - [Edit] - mix the water and starter together well (reserving some water to be used when adding the salt), then add all the flour and mix to combine; let rest for 30 minutes
#2 - add the salt and reserved water; mix on 2 for 4-6 minutes and let rest covered for 10 minutes;
#3 - mix on 4 for about 6-8 minutes until i get window test; I sometimes let it rest of a minute or two if I'm feeling it's not there yet and give it a few more minutes;
#4 - add additions now and fold in with mixer (I've at times added about 7% honey at this stage to great effect);
#5 - at this point I place the dough in a square shallow pyrex dish and into my proofer at 78 degrees - i stack two dishes if I'm making two loaves and do coil folds several times based on how strong or slack the dough seems; I wait until they start to get puffy - maybe about a 75% rise; if honey was used happens faster;
#6 - shape and into the basket and in the fridge overnight, baked in the morning straight from the fridge. I have a thick pizza stone on a rack right under the middle rack I'm using for the pot and I take the bread out of the pot when the lid comes off. When baked i turn the oven off and leave the loaf in there for 15 minutes (I open the door fully for about 15 seconds to let out some heat and then close the door) to help crisp up the crust.
This loaf had no honey. I mixed the water and flour together at 5pm and shaped the loaf just after 11pm. With honey It would have been at least an hour earlier.
The crust needs the last 15 minutes in the 'dead oven' or it's too soft for my liking, but the crumb is amazingly soft. I'm baking the best bread I've made to date using this method. I'm going to work towards a 90-100% whole wheat loaf. Will post when I dial that in.
Enjoy - frank!
I’ve reread the recipe and don’t see where you do that.
I edited the instructions. It's added in step 1 with the water and flour, then let rest for 30 minutes. Thanks!
?
Hydration is 70% overall or before adding the levain?
I didn't include the water or flour content as part of my flour/water math.. so if it was 1000g flour (900g bread + 100g ww), use 700g 60F water (650g at the start + 50g used with salt), use 200g levain (100% hydration), 5g gluten flour, 5g diastatic malt and 20g salt.. Enjoy.. !!
I am going to give it a shot at the end of the week. Got to wake up my starter first. Thank you!
Take pictures along the way in case you don't get the results you want.. that way I can trouble shoot with you. Good luck!
Those are spectacular. I love the blisters you were able to get, really remarkable.
Benny
Thanks Benny. I don't have an answer as to the blistering other than to say I'm much better at developing widow pane when mixing now; I'm really making sure my starter is well fed and rising consistently; and pushing bulk and proof to about 85-95% of original dough size more consistently.. and somehow blister magic happens. Thanks.. bake well - frank!
Who can argue that some good does not come out of a quarantine?
Congrats, alan
Much appreciated!
I forgot to add the malt and the vital wheat gluten and the dough is mixed already. ?
I also used 71F water, a bit more wholegrain flour and my starter is all wholegrain. What grain you might ask? Dunno cause it’s whatever I had left over from my last few bakes. So aren’t I off to a good start!
To be continued... ?
And the window pane is not happening.
The numbered text is Frank’s recipe, the bullets are what I did. ? Yes, I am rolling my eyes because I messed up right off the bat!
Please note that I have no clue what the wholegrain flour I used because it was left over flour milled from prior bakes. I always mill a little extra to feed my levain for the next time I bake.
This makes three small loaves
700 g cool (60F) water (650g at the start + 50g used with salt) (My water was at 71F)
200 g levain (I used about 225 g 100 hydration levain. It was fed all wholegrain flour. I don’t know what Frank uses to feed his levain)
1000g flour (900g bread + 100g ww)(I used about 127 g of wholegrain flour and the rest bread flour)
5g gluten flour (Oops, forgot this!)
5g diastatic malt (Oops, forgot this too!)
20g salt (This is the only thing that I got right!)
#1 - Mix the water and starter together well (reserving some water to be used when adding the salt), then add all the flour and mix to combine; let rest for 30 minutes
#2 - Add the salt and reserved water; mix on 2 for 4-6 minutes and let rest covered for 10 minutes;
#3 - Mix on 4 for about 6-8 minutes until I get window test; I sometimes let it rest of a minute or two if I'm feeling it's not there yet and give it a few more minutes;
#4 - Add additions now and fold in with mixer (I've at times added about 7% honey at this stage to great effect);
#5 - At this point I place the dough in a square shallow pyrex dish and into my proofer at 78 degrees - i stack two dishes if I'm making two loaves and do coil folds several times based on how strong or slack the dough seems; I wait until they start to get puffy - maybe about a 75% rise; if honey was used happens faster;
#6 - Shape and into the basket and in the fridge overnight, baked in the morning straight from the fridge. I have a thick pizza stone on a rack right under the middle rack I'm using for the pot and I take the bread out of the pot when the lid comes off. When baked i turn the oven off and leave the loaf in there for 15 minutes (I open the door fully for about 15 seconds to let out some heat and then close the door) to help crisp up the crust.
This was definitely an interesting experiment. The dough that I get after 2 hours of autolyse seems smoother than the dough I got after doing all that mixing in the machine although this one smoothed out nicely during the bulk fermentation. Even though I didn’t get a nice window pane, the dough felt very strong.
As to the method, I won’t be able to do this with my regular routine of 4 batches because this particular dough took 35 minutes to develop the gluten. It would be an exercise in organization trying to keep track of four different batches of dough all at different stages of development.
That being said, I’ll certainly use it to make loaves just for the family as it was all done in 5 hours rather than the usual 8 or more hours I usually spend. I can’t wait to see how these bake up in the morning.
Danni - all is not lots! I'm entirely sure you'll have some beautifully edible bread! That said I was wondering if dough size matters. I've been focusing on doing a one bread dough batch at a time to dial in everything properly into a single size loaf. I've yet to experiment with bigger dough sizes that i would then divide later. It's more work for me at the outset but I don't mind. Also my mixer is standard so I could never do a four bread batch size. I'm not sure why you didn't get windowpane but try it again with the gluten and malt on a single size and let me know. Also if your multigrain flour isn't fine ground then it could be that the bits of grain are cutting the dough? Don't give up - try agian with a single batch. It's so worth getting this recipe dialed in. Send bake/crumb pics!! Be good, frank!
I just put the loaves in the oven. They are going to be pretty small. I could have divided in two only. Next time, I’ll make a half batch and try to stick to your method a little more closely. I’ll post as soon as the bread is done.
I got amazing oven spring! The boules were very small and they sprung up to almost the top of the Dutch ovens! I even got blisters! Can’t wait to see the inside!
They look so amazing! I can't wait to see your crumb! The crumb on mine is SO soft.. if you aren't giving them away, when one cools completely wrap it in cling wrap and then put it in a freezer bag and freeze it. In a few days take it out the day before you want to eat it and leave it wrapped but on the counter. Then heat the oven to 350 and place the loaf unwrapped on the middle oven rack without a tray and leave it in there fore 15 minutes.. truly amazing..
Post the pics and let me know about the crumb softness.
You're making me hungry ! I need to make some more bread tonight!
But the openness of the crumb needs work. Lovely contrast of the crispy crust to the soft crumb. I would swear it’s a porridge bread!
I think the crumb on this bread is pretty great!
I use coil folds and think that making single loaves and coil folds makes it easier for me to develop structure. Still a work in progress for me.
Your bread looks amazing! Well done! Happy Easter! frank!
Your loaves look amazing Danni, you are the most consistent baker!
Benny
Is consistent with my usual loaves! ? Unfortunately, that’s not what I was aiming for. I want what Frank got! *Pout*
Not to worry.. when we all get released from quarantine I'll bake you some bread! :)
However, it might not be for a long time. My dad’s cardiologist said that this could go on for 2 or 3 years! ? In my mind I thought: “Great! Aren’t you just a ray of sunshine!” )Actually there was an expletive in there too but I didn’t want to put it in here.)