The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A little less rapid...

March 29, 2006 - 12:22am
KazaKhan's picture
KazaKhan

A little less rapid...

I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns. I wasn't sure at first if it was going to work out today trying a sponge and bulk ferment. So no bread improver and less yeast than usual. I started mixing the sponge at 12:30 and the first loaf was into the oven at 4:00. Now that I'm using two cast iron trays on the bottom of the oven to which I add a tray of ice between them, I'm getting a very nice bloom. Despite the ugliness of the buns they were quite nice. I couldn't post a picture of the loafs crumb, I've used up my monthly quota at flickr :-(

Flax PlaitNice Bloom Choc-Chip Hot Cross BunsBaguette & Pieces Flax Seed Crumb

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Comments

Suiseiseki's picture
Suiseiseki
March 29, 2006 - 5:06am

Your posts always make me hungry! You could always post your other pictures as "scrap" at www.deviantart.com. I don't think they have a space, size, or bandwidth limit. The site is fairly stable, and a free account is more than enough for the purpose of hosting photos.

I also have a question: when you formed your doughs using the proofed sponge, did you add more yeast? If so, how much (%)?

Edit: Actually, since your photos are hi-res, they can go in the photography section as deviations and they'd show up in the dA galleries!

KazaKhan's picture
KazaKhan
March 29, 2006 - 3:18pm

As the nice comments continue so will the photos, thank you ;-)
I'll loook into deviantart. Extra yeast was used for the easter buns to make up for the extra sugar. Next time I'll use less water for the sponge so I'll have a little more for picking up the ingredients when mixing the dough with the sponge.


Sponge

  • 70% -- Bakers Flour

  • 52% -- Water

  • 0.75% -- Yeast

  • 1% -- Sugar

  • 2% -- Gluten


Standard Dough

  • 30% -- Bakers Flour

  • 5% -- Water

  • 2% -- Salt

  • 1% -- Olive Oil

  • 1% -- Light Dry Malt


Flax Seed Dough

  • 5% -- Bakers Flour

  • 10% -- Rye

  • 10% -- Wholemeal

  • 5% -- Wholemeal Selenium Premix

  • 1% -- Olive Oil

  • 1% -- Light Dry Malt

  • 2% -- Salt

  • 1% -- Lecithin

  • 15% -- Water


Easter Bun Dough

  • 30% -- Bakers Flour

  • 2% -- Salt

  • 1% -- Yeast

  • 5% -- Sugar

  • 2% -- Olive Oil

  • 1% -- Lecithin

  • 14% -- Choc-Chips

  • 2% -- Light Dry Malt

  • 5% -- Water


All percentages relate to the total of the sponge and one of the doughs.
Suiseiseki's picture
Suiseiseki
March 29, 2006 - 8:20pm

I've been trying to develop a recipe for sandwich bread that's very high in fibre. Looked around recipes that involved a poolish and found that in most of them, yeast is added in both the sponge and the dough; however I couldn't find any info or explanation on why that's the case. Extra yeast for extra sugar - now that clears everything up, thank you very much! I'm going to post the recipe I've come up with so far in my blog.