May 4, 2024 - 7:03am
New recipe from Mark Sinclair
Mark Sinclair (mcs) has long been a contributor here on TFL. He operates Sinclair's Bakery in Bozeman, MT.
He posted a recipe for walnut bread on his bakery's Facebook page. Anyone who makes the bread is welcome to post their pictures in the comments section of that post.
Paul
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Sponge
Soaker
Final
Total 201.1
I included all the flours, cornmeal, oats, and 1/2 the starter in the basis
Hi, Gary.
I am trying to calculate the total hydration of this dough, to have an idea of what to expect. My calculations assume the soaker grains are totally hydrated. I included 100g of the soaker water in the total water. Using this method I come up with a worst case scenario hydration of 75%. Not to hard to handle at all. What are your thoughts about the total hydration? Thanks for your help.
Will F.
I get 79.2%
total flour = 134 + 9 + 41 + 41 + 369 + 206
total water = 134 + 9 + 196 + 295
Thanks for joining the conversation. 79% hydration including the soaker grains. That still not to bad. However, since the idea of a soaker is to hydrate the grains to the point of saturation. ( can no longer absorb additional liquid) It is my contention that the soaker grains would not effect the total dough hydration. That's mostly a guess on my part. These are my hydration calculations.
Total flour - 718g = 100%
From levian - 143g
Bread flour - 369g
W.W. flour - 206g
Total water - 538g = 75%
From levian - 143g
From final dough - 295g
Left over from soaker (estimate) 100g
I choose to divide all water by all flours and like components for simplicity and consistency.
My loaf is baking now. The dough was stickier than I expected so I added 10% more whole wheat flour. That was probably more than needed.
If I like the taste of this one, the next one will use fresh milled flour which should result in a less sticky dough.
My flegling walnut bread has just under gone the first set of stretches. It does seem rather "wet". I attribute this to the rye flour. I am shooting for an 8- 10 hour overnight proof. Then bake before the cows wakeup.
I am going to try this with the fresh "discard" levian from today's Forkish EIB Style country bread bake. The initial inoculation of the levian is 50% rye 50% bread flour. The build is with bread flour.
Photo... Well, just because.
Pain de Campagne EIB (Forkish) style. Modified to E.V. AZ. Sourdough Foundation spec. Entering the final retardation proof phase.
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I'm anticipating good things when I get around to tasting it.
Paul
I plan to bake a tiny loaf tomorrow.
Nice job. McCool!
The East Valley Sourdough Foundation variant. The still strong unfed starter is ready. I am only going to soak the soaker for two hours. This way my wife can take them to work for make your own taco day tomorrow.
I used AP and white whole wheat from King Arthur along with home milled rye. Good flavor and texture. More sour than I expected.
I'll bake this again using fresh milled hard white and hard red wheat.
Kudos to you my friend!
Halfway home with my inspired by, interpretation. Feeling very optimistic.
I tweaked the recipe by omitting the oats from the soaker and saccharifying the polenta. The texture and flavor are great.
I saccharified the polenta the lazy way as discussed earlier in another thread. I simply poured boiling water over the polenta, let it cool to 150F, added the diastatic malt and let it cool to room temperature. The polenta became surprisingly sweet.
My tweaked baker's %
Soaker:
Sponge:
Final:
Inclusions:
Gary