60%+ Whole Grain Tomato Batard

March 2, 2014 - 7:22am

CeciC

60%+ Whole Grain Tomato Batard

Original Formula
36+ hour 60% whole grain tomato batard
Source

Total Weight	1025
Serving	4
Weight per Serving	256.25

Total Flour		500
Total Water		450
Total Hydration		90.00%
Multi-grain %		67.50%


	Build 1	Build 2	Build 3	Soaker	Final Dough	Add-In	Total
Levain
White Starter (100%)	75						75
Wholewheat Starter	75						75
Rye Starter							0
Yeast Water Levain (100%)							0
							150
Flour							0
Extra-High Protein Flour (>14%)							0
French Bread Flour					125		125
AP Flour							0
		0	0	0	125	0	125
Wholemeal Flour							0
Wholewheat Flour					150		150
Rye Flour					75		75
Barley Flour					75		75
	0	0	0	0	300	0	300
Liquid
Iced Cold Water					375		375
Milk							0
Dark Ale							0
Yeast Water							0
Water							0
							0
							0
	0	0	0	0	375	0	375
Others							0
Yeast							0
Salt					10		10
Honey							0
Sun Dried tomato and Herbs						65	65
							0
	0	0	0	0	10	65	75
ADD-IN							0
							0
							0
							0
							0
	0	0	0	0	0	0	0


Direction
Mixed All ingridient except Salt, tomato paste and levain
Refridgerate the dough for 12 hours
Add Salt, levain and tomato paste
S&F (4 time @ 30mins Interval)
Cold Bulk Fermentation	24 hours
Bring it back to room temp and continue to ferment till its double in size (4 hours)
pre-shape into batard till it relaxed
Bake with Steam	10Min
Bake without steam	20Min

Having made a 60% Whole Grain foccacia last week, this week I incorporate DABOWNMAN ideas adding sun dried tomato and herbs into the dough during the initial mixing. This gives it a nice hint of tomato flavor, adding 1 tsp each of dried basil and dried oregano doesnt seem to be enough (as they are a year old by now, i should probably get some new herbs when I head to the market)

This is my very first time of achieving an ear!! Excited!!

Crumb is not too bad, its moist and light but I was hoping for a more open crumb. Some more work to do next week.

WoodenSpoon

March 2, 2014 - 7:38am

Nice ear, and awesome crumb!

Nice ear, and awesome crumb! I bet it tastes good as well.

CeciC

March 2, 2014 - 10:03pm

Thank you WoodenSpoon it

Thank you WoodenSpoon it tastes pretty good. Last night I finished one whole loaf uncontrollably even after dinner.

Darwin

March 2, 2014 - 8:46am

Looks good to me

A very nice looking loaf and it sounds very tasty. :)

CeciC

March 2, 2014 - 10:20pm

Thanks Darwin. Its a very

Thanks Darwin. Its a very nice idea of DAB to incorporate Sun Dried Tomato in bread!! Very Tomato, much better than incorporating sodium rich tomato paste.

dabrownman

March 2, 2014 - 8:50am

Nothing like ears

to make the baker hear better! Well done

I don't use dried herbs in bread because of what you mention - they have very little flavor left in them no matter how fresh dried they are. I grow my own fresh ones though and prefer rosemary with sun dried tomato and garlic and then there is pesto bread with all the basil and oregano in it. I like to fold them into the dough on the next to last fold. so they are evenly distributed by the last one. For 500g of dough I would put in 1 tablespoon each of SD tomato and Rosemary chopped fine, so in you bread it would be twice that much. The fresh herbs should come through then.

I was looking through your process and see that you mix everything together except the salt and the levain then do a 12 hour retarded autolyse.

Then I assume you take it out of the fridge and let it warm up before adding he salt and levain? If so, how long? Then you do 4 S&F's in 2 hours with no warm bulk ferment and then retard for 24 hours as a bulk ferment. Then take out and warm up and let double. Is this double the size it came out of the fridge or double the size it was when it went into the fridge for the 24 bulk ferment? I assume it rose quite a bit during the cold 24 hour bulk ferment like mine does?

Your baking has come a long way very quickly CeciC so that open crumb you seek can't be far away but, at 60% whole grains it will never be like a SFSD white bread.

Happy baking

CeciC

March 2, 2014 - 10:16pm

Thanks for your complement.

OMG!! I only put 1 teaspoon of each herbs, no wonder why it doesnt come through. I better go n buy a few pots of herbs as i have murdered all of mine last year.

I didnt let it warm up before I add the salt n Levain, which I think makes it easier to do the S&F and it feels much stronger in compare to room temp dough. Coz last week wasnt that warm so by the end of 2 hours, it hasnt grown a bit so I shove it back into the fridge. The next day when its out, it has grown about 20-30%. My starter doesnt like cold i think It barely move when its below 16C SIGH!!

Actually I was looking at TxFarmer picture when I sliced up mine, which makes me feel really really bad. Mine is completely out of the league when compare to hers. Hers is insanely open. Im gonna have another go at this next week. Hopefully my new banneton will arrive by then.

golgi70 (not verified)

March 2, 2014 - 1:59pm

Amazing

Thats a fantastic looking loaf of bread. I don't think you ask for a better crumb with such a dough. I concur that you have come a long way very fast. Fantastic looking bake.

Now for your version of a Pane Maggiore

Josh

CeciC

March 2, 2014 - 10:18pm

Thank you so much josh. What

Thank you so much josh. What is Pane Maggiore? Does it have any special formulae, method or ingredient to make it Pane Maggiore?

Mebake

March 3, 2014 - 12:21am

That looks and sounds soo

That looks and sounds soo delicious, Ceci! Well done!

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60%+ Whole Grain Tomato Batard