Bread from my wood-fired brick oven, made 15th/16th March 2012

Bread from my wood-fired brick oven, made 15th/16th March 2012

1.    Caraway Rye with Blackstrap Molasses

I haven't made this in a while, but returned to it when contemplating doing a Pain de Siegle de Thezac, and remembering I had plenty Molasses and Caraway Seeds in stock.

Rye Sour Refreshment:

Method:

• Build the sourdough as above.
• Dissolve the molasses into the warm water.   Add the sourdough, seeds and salt, then add the flour.   Attach a dough hook and mix on first speed for 5 minutes, scraping down the bowl as needed.   Leave to rest for 10 minutes.   Mix for 2 minutes on first speed and 3 minutes on second speed, again, scraping down the bowl as needed.   Rest a further 10 minutes.   Mix 3 more minutes on second speed.   DDT 25°C.
• Bulk ferment 2 hours.
• Scale, divide and mould as 2 large loaves.   Re-mould dough pieces and place in prepared bannetons.
• Final proof 2½  hours.
• Tip out onto a dusted peel and score a diamond pattern on the top of the loaf.   Bake in a wood-fired oven.
• Cool on wires.

2.    Gilchesters’ Miche

More Gilchesters breads for the market!

Levain Refreshment

Method:

• Combine Farmhouse Flour and water in a mixer until clear.   Autolyse for one hour.
• Add Levain and mix in speed one with the hook attachment for 8 minutes.   Add the salt and mix on first speed a further 7 minutes.   DDT 26°C.
• Bulk Proof Times 2½ hours.   S&F at 1 and 2 hours.
• Scale, divide and mould.   Rest 15 minutes.   Prepare Bannetons.   Re-mould.
• Final proof 2½ to 3 hours.
• Score tops and bake in wood-fired oven.
• Cool on wires.

Wheat Levain Refreshment:

3.    Pain de Campagne

I wanted to use up the last of the T55 Farine de Ble which my brother brought back for me from the Loire at the end of January, and to make something more robust with it.   Two big loaves!

Method:

• Build the leaven according to the schedule above.
• Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
• Bulk ferment for 2½ hours, S&F after each hour.
• Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
• Final proof 2 to 2½ hours.
• Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
• Cool on wires.

4.    White Bread – Gilchesters’ Style
ie. not very white

Method:

• Build leaven as described.
• Combine all the final dough materials in a mixing bowl and mix on first speed using a hook attachment for 3 minutes, scraping down the bowl.   Rest for 5 minutes.   Mix a further 5 minutes on first speed, scraping down as needed.   Rest another 5 minutes.   Mix on second speed for 4 minutes, again, scraping down the bowl as needed.   DDT 26°C.
• Bulk ferment for 2½ hours.
• Scale, divide and mould.   Rest 15 minutes and prepare bannetons.   Re-mould and put into bannetons.
• Final proof 2 to 2½ hours.
• Tip each loaf out onto the peel and score the top.   Bake in a wood-fired brick oven.
• Cool on wires.

All four varieties have turned out well; the oven is firing well at the moment and the milder weather has really helped proof times too.

Alnwick Farmers’ Market is very late this month.   But I’m ahead of schedule as my freezer is now just about full, and there is a broad selection of bread made; mostly naturally leavened items too.   I’ll be on the hunt for fresh yeast very soon now so I can make Hot Cross Buns for the stall as it will be so close to Easter!

Andy