1st March 2012 Premature Springtime Baking

1st March 2012 Premature Springtime Baking

Today I made some breads to begin re-stocking the freezer for the next market.   It has been a beautiful day; a real pleasure to get out onto the patio and work on the oven.

The 3 wholemeal bloomers are yeasted, made with an overnight sponge.   The Gilchesters’ loaves are the same as the last few batches; a mixer and oven full!   The Pumpernickel is an authentic one.   Thank you to Mini for clarifying this; these loaves contain only RYE.   There is “altus” from Borodinsky bread, then there is Whole Rye berries, Cracked Rye grain and Dark and Light Rye Flours.   Add a little Blackstrap Molasses and Salt to complete the formula.   Apologies, but I don't have photos as this bread isstill in the oven just now.

1.    Wholemeal Bloomers

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 with the hook attachment for 2 minutes on first speed and 4 minutes on second speed.   Scrape down, rest for 10 minutes, then mix a further 1 minute on first speed and 2 minutes on second speed.
• Bulk proof, maintaining the dough temperature @ 25°C for 2 hours with S&F after 1 hour.
• Scale and divide: 3 bloomers @ 1160g
• Final proof @ 18°C for 2 hours
• Bake in the wood-fired oven for 45 minutes.
• Cool on wires.

2.    Gilchesters’ Miche/Boules

Makes 9 loaves: 2 @ 1350g; 3 @ 950g; 3 @ 650g and 1 @ 350g

Levain build:

Method:

•  Build the levain, see description above.
• For mixing, first of all mix the Gilchesters flour with the water, on first speed for 3 minutes with a hook attachment, then autolyse for 1 hour.
• Add the levain and the salt.   Mix on first speed only for 10 - 15 minutes.   Dough Temperature Calculation worked out as follows: WT = 3[DDT – FRH] – Leaven Temp – Flour Temp.   3[28 – 1] – 18 – 20 = 43.   Water temperature required at 43°C.   The gentle nature of the mixing action is evident here with just 1°C rise in temperature due to friction!
• Bulk prove the dough maintaining DDT of 26°C for 2 hours, one S&F after one hour.  
• Scale and divide as above.   Mould round and rest for 15 minutes.   Prepare bannetons, re-mould dough pieces and set to final proof.
• Final proof DDT maintained at 26°C, for 3 hours.
• Bake in the wood-fired oven.
• Cool on wires.

3.    Black Pumpernickel Bread

Method:

• Build the sour as schedule
• Prepare the “altus” by dissolving the molasses in the water and soaking the bread pieces in the sweet liquor.
• Soak the whole rye grain in cold water for 8 hours; strain off and wash the grain, then cook it for half an hour.   Reserve any spare cooking liquid.   Cover and cool.
• For the final paste, combine the rye sour, “altus” and cooked rye berries, then add the cracked rye, light rye flour and salt into a mixing bowl.   Use the paddle beater and mix to combine on first speed for 2 minutes and second speed for 4 minutes.   Scrape down as needed and add the cooking liquor to let the paste down if needed.   I added a further 200g at this stage, meaning overall hydration of 101%.   I added flour, cracked and wholegrain to come to 100% for the formula but did not include the “altus”.   So, there is 2000g rye and 2020g water in the recipe used.   DDT is 28°C.
• Bulk proof 1 hour.
• Scale and divide.   I used 1 Pullman Pan and 2 other tins with foil lids.
• Final proof 3 hours.
• Bake in the "dead oven", covered, in the wood-fired oven, with steam, for  12 to 16 hours.
• Cool on wires
• Wrap in linen and leave undisturbed ambient for 36 hours before slicing

A very enjoyable day making good bread!

Best wishes

Andy