Overnight Heirloom Red
Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the final mix. Real happy with how they turned out externally. Nice blisters and bloom. On one of the doughs, I tried using a modified version of Danni's shaping method to use with an oval banneton, and I think it has potential! No idea if I can repeat it, but I'm happy with how the first one turned out. :-)
Crumb shot tomorrow after it's sat for 24 hours.
Makes one loaf...
Final Dough
225g All-Purpose Flour (KA) - 50%
135g Bread Flour (KA) - 30%
36g Turkey Red (Janie's Mill) - 8%
36g Red Fife (Janie's Mill) - 8%
18g Barley Flour (Food to Live) - 4%
68g Raisin Yeast Water - 15%
248g Water - 55%
9g Himalayan Pink Salt - 2%
18g Mature Starter Culture - 4%
1) Mix: Combine all ingredients and mix until flour is wetted. Place in covered bowl.
2) Saltolyse: 60 minutes to hydrate whole grains
3) Moderate Gluten Development: 2 x 50 FF with 5 minute rest between sets
4) Bulk Fermentation: 76 deg F, Coil folds every 60 minutes until dough starts to get puffy (8-9 hours). Continue bulk until dough has expanded 75-80%.
5) Preshape: Shape into a boule. Tighten the boule as needed to assure dough has some structure.
6) Bench Rest: 15-20 minutes
7) Final Shape: Boule or Oval
8) Final Proof: 76-77 deg F until the dome of the dough is slightly above the top of the banneton. (It's hard for me to convey a good end point to others. I go by visual expansion (50-75%) and the dough being "jiggly"). Usually takes 1.5-2 hours.
9) Cold Retard: Refrigerate overnight
10) Bake: Pre-heat oven at 460 deg F for 45 minutes with baking steel in place and oven vent plugged; turn out dough on parchment, mist dough surface, and score; place dough on baking steel and pour 3/4 cup boiling water in steam tray; bake 450 deg F (10 minutes), 425 deg F (10 minutes); vent oven; 425 deg F (10-15 minutes).
Comments
Really nice bakes Troy, you got great blisters on the crust, wonderful bloom and oven spring. Can’t wait to see the crumb and to hear what you think about the flavour.
Benny
Crumb shot of the natural scored loaf...
Still haven't figured out how to get the larger holes more evenly distributed, but it smells great with a definite sour tang. Will be a good tasting bread (although for me, that's a pretty low bar. They all taste good. :-) )
That is another challenge isn’t it, even distribution of irregular sized holes. When you figure that out share it with us all. That crumb looks great to me, no faults there Troy.
Benny
You're being humble. Don't have to go back very far in your bake list to find it. ;-)
https://www.thefreshloaf.com/node/69699/100-whole-wheat-sourdough-four-grain-porridge
Thank you for the kind words. I am happy with how it turned out and even happier that the modified shaping approach worked! I had a few tries with the natural score before this one that opened up like soup bowls. :-)
WRT Danni it looks like you are approaching Danni territory with 7 loaves in a single bake. If I recall, you don't have a mixer, a side benefit/defect being Popeye forearms. And that's a mighty task in itself. With the exception of your showcase batard, which has a beauty all its own, they all exhibit what I consider to be an important trait - consistency of look.
And they look really appetizing. For about as long as I've been a TFLer, the pages have been peppered with references to both Red Fife and Turkey Red, neither of which I've ever used, or even seen. I suppose I'm not looking in the right places! Kudos on taking that next step and adding a mill to your arsenal.
Alan
Thank you Alan! Nope. Don't have a mixer, and ironically, yes, I do have the Popeye forearms. Come by it naturally. Dad has them too. :-) But, this isn't a single 7-loaf batch. My largest mixing bowl can handle enough dough for four loaves without spilling over too much. So, this was a four and three loaf mix.
Appreciate the comments and observations. One thing I have been trying to get better at is consistency. I'm usually not the best at keeping my timing between folds, number of FF, amount of kneading, etc. consistent from one bake to the next. Have been trying to get better at it, and handling two batches simultaneously has been helping a lot with that.
Home milling has added a new chunk to the learning curve, but I'm biting that off in smaller chunks. :-)
Seen it too many times on TFL, the amount of folks who believe that timings have to be down to the second - or else what exactly? I've never been one to drop everything and run to the kitchen within 5 seconds of the timer going off. Another minute or three means nothing - except in the late stages of the bake, and even then. These days my FFs are usually a standard 25, or 40 or 50 FFs x 2 with a 5 minute rest between. It all depends on the few of the dough and past experience.
I've baked with a 100% AP levain directly from the back of the refrigerator and which hadn't been refreshed for 4 or 5 weeks. Once the guidelines are established and the knowledge is in place, there's a lot of wiggle room that one can get away with.
I'm certain you're learning what constitutes wiggle room and how that makes life easier when relating to not being anal about timings or tasks.
Hear you and agree 100% on the down to the second timing. My problem was sometimes I'd do a fold every 30 minutes. Sometimes every hour. This loaf would get 2 folds. The next one 6. This would get letter folds. The next coil folds. In the end, not sure how much of it matters. I rarely bake the same recipe back-to-back, so like you mentioned it likely depends far more on the dough and recognizing what it needs.
I went through a stretch a few months ago where my bakes were all over the map. All tasted good, but some were flat. Some dense. Some overly moist. Etc. Trying to get a little more consistent without being overly regimented. Think I'm finding a balance. :-)
We need a LIKE button on this site, as these are gorgeous loafs. Agree with Alan that doing all these loafs manually without a machine aid is super impressive. One unique thing about all your bakes that I have seen is the golden crust, definitely my favorite type of finish as I am not a fan of dark crust. Thanks.
Thank you Ming! We're in the same boat there. I like enough color into the crust to give it an extra flavor boost but not super bold or dark. I also have to be careful with the baking steel. It transfers heat really well to the loaves, and I've had a couple cases where the bottoms were almost black. So, my bottom crusts are usually a bit darker than the top.
Glad that trying the new shaping method worked out!
I’m impressed that you did all those loaves by hand. It’s a lot of work. I know since I used to do my 12 by hand as well: 4 batches of 3 loaves. I was thrilled when the family gave me a Proline KitchenAid for xmas.
Thank you Danni!