Thank you, Syd!
I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.
Syd's comment here : http://www.thefreshloaf.com/node/23590/pane-con-semola-rimacinata-di-grano-duro#comment-170093
I made Susan's Norwish Sourdough with raisin yeast water. I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..
Susan's Norwish Sourdough here: http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ This is my favorite, too. Thank you, Susan!
Here is how I made:
Ingredients:
Levain
- 113 g KA AP
- 68 g Raisin yeast water with alcoholic raisins
Final dough:
- 450 g KA bread flour
- 58 g rye flour
- 331 g water DDT 74F
- 10g Salt
Method:
- Make the levain mix and leave it at room temperature 70-72F for overnight.
- Mix with final dough except the salt.
- Autolyze 30 minutes.
- Add the salt and knead until pass a window pane.
- Bulk fermentation 4 hours ( 1 time S&F after 45 minutes) at 73-74F. * When I saw the dough in 45 minutes, the dough rose doubled already ( I would do S&F even the dough didn't rise much ), I did punch down and make a ball shape like doing S&F in the bowl gently because my family doesn't like to taste strong gluten developed in the crumb.
- Preshape
- Bench time 20 minutes
- Shape
- Proof 1 hour at 76F
- Retard 4 hours at 42.8F.
- Proof again at 76F for 40 minutes.
- Bake 465F 12 minutes with steam, decreased the temperature to 420F, continue to bake 30 more minutes.
I tasted good sourness from the rye flour. The crumb is softer. I wonder if I retarded it overnight?
I finally got the crumb that I was hoping for. Thank you so much, Syd!
Happy baking,
Akiko
Comments
The boule looks so round, so precise. Your attention to details is second to none.
Those crumbs look great too.
Sue
http://youcandoitathome.blogspot.com
Thank you so much for your kind word, Sue!
The video really helped me. :P
Happy baking,
Akiko
As always, your breads provides a good benchmark for me and many other novice bakers on TFL to follow. The ingredients are simple and instructions straightforward enough to follow. Another recipe that's going into my recipe holder! Thanks for sharing this on TFL.
- Judy
Thank you for your compliment, Judy. I am glad that my recipes are easy to follow, that is what I wish for.
Best wishes,
Akiko
Color, crust, crumb and scoring are spot on. Lovely!
Howard
Thank you very much, Howard :)
Best wishes,
Akiko
Lovely shaping, Akiko! Only, you ought not have mixed it to pass a window pane test, as at that stage , the creamy flavorful pigment will be oxidized, and so will the flavor with it. That is why Hamelman advocvates the use of S&F to develop the dough while maintaining the flavors within the flour.
However, your boule looks lovely akiko.
Thank you for your kind word and generous point. I just thought that raisins are high in antioxidants so that was okay simply. I will try not to knead too much when I do S&F next time. Thank you, Khalid. I also gently did S&F. I will update the detail.
Best wishes,
Akiko
Hello Akiko, That sure is a beautiful boule - one of the nicest I've ever seen!
Well done :^)
from breadsong
Thank you for your thoughtful words, breadsong!
I am happy to hear that words from you who is a great baker! :)
Happy baking,
Akiko
you ! Beautiful :)
Thank you for your big compliment, AnnaInMD :)
Happy baking,
Akiko
Wow! Akiko, you are a fast learner! That is one lovely boule. You got the shaping and dough tension just right. I love the way the fermentation bubbles all swirl upward to the top. Shows a healthy leaven and a firm but gentle hand when shaping. 10/10 :)
All the best,
Syd
I don't know how to thank you enough, Syd! I don't think that I can get the crumb again honestly :) But I will keep reminding the video that you told me when I shape a boule. Thank you for your diagnosis, Syd. I didn't know about that. I will take a look my crust carefully from now on and study well like you. :)
Best wishes,
Akiko
Akiko, you certainly got what you were striving for - beautiful !
Ron
Thank you, Ron!! :P
I will keep practicing to get the crumb again. :)
Happy bubbles :P
Akiko
Akiko,
You continue to amaze me with how quickly you are learning how to use your RYW and the results are always amazing!
This new loaf is no exception - what a lovely crumb it has.
You are a very gifted baker and I am so grateful that you keep posting all of your recipes here. I keep copying them and adding them to my 'to bake' list but I can't keep up :-0.
I love that you post pictures and list all that you so meticulously. Makes it so easy for me to follow in your footsteps but my loaves do not turn out like yours do!
Thanks for sharing all of your work so generously here for us all!
Janet
Thank you for your very thoughtful words, Janet :)
I also appreciate for your feedback, too. It is very good to know what I am missing for my posts.
Thank you again, Janet!
Akiko
Akiko,
Frist of all thank you for the detailed recipe and I’m writing them down on my notebook right now for further bake. Secondly your boule looks very nice and the crumb is amazing. You are fast leaner and gifted baker too.
Kimmy
Kimmy,
I am so glad to hear that from you! :P I am learning from you, too Kimmy! Thank you so much!
Akiko
So beautiful to look at I can almost taste it!
Toni
Hi Toni,
Thank you for your kind word :) I appreciate it!
Best wishes,
Akiko
You say you withheld salt...when did you add it in? they look wonderful...i shouldn't read this forum when i am hungry!!!!
Becky
Hi Becky,
I am sorry that I forgot to write about the salt in the method. I added the salt after the autolyze.
Thank you for your kind word, Bechy! I am glad that you like it. :)
Happy baking,
Akiko