Posts from The Fresh Loaf blogs for 05/18/2021

Updates from http://www.thefreshloaf.com/blog The Fresh Loaf blogs In the 05/18/2021 edition: Gluten Free Sourdough Sandwich Loaf 2 hour timed dough test "Boomerangs" Durum bread Gluten Free Sourdough Sandwich Loaf By HeiHei29er on May 17, 2021 10:22 pm Gluten Free Sourdough Sandwich Loaf Submitted by HeiHei29er on May 17, 2021 - 7:22pm. With my daughter that's gluten sensitive back from college, I decided to see if I could come up with a sourdough GF loaf. I started by creating a brown rice starter.  I cheated though and used scrapings from my AP/WW starter.  My first mix was the scrapings left over from a refresh of the AP/WW.  Best guess is there was less than 1 gram left in the jar.  To that, I added 25g of brown rice flour and 25g of water.  After 24 hours, it was quite bubbly and showing at least 50% expansion.  So far for me, the rice starter doesn't go much beyond that for expansion no matter how long I leave it.  Subsequent feedings were 1:5 (water:flour) at 90% hydration.  After the 4th feeding, the wheat flour in the starter was below the limit for a 1kg loaf to be determined GF.  On all subsequent refreshes, the mature starter has a wonderful aroma that's somewhere between fruity and buttery.  It is a sweet smell that doesn't remind me of sour at all. This recipe uses two GF flour blends.  Why...  I had both brands in the pantry and wanted to use up one before opening the other the first time I tried it.  Had reasonable success and didn't want to mess with it.  :-)   The hardest part is getting the consistency right.  My guess is this will work just fine with other GF flour blend brands.  You'll just have to play with the hydration until you get that heavy cake/brownie batter consistency. I'm not sure how long you can safely ferment a dough with egg whites in it, so I've been adding a bit of ADY to the final mix to make sure the final proof moves along.  I't been getting done in 2-3 hours.  Need to do some digging to see if the ADY can be dropped further and extend ferment/proofing out to 3-4 hours.   Levain: 142.5g Domata 1-for-1 GF flour blend 178.1g Water 20g brown rice flour starter culture Ferment 12-16 hours at 70-72 deg F   Final Dough: 285g KAF GF flour blend 47.5g Bob's Red Mill GF Oat Flour 239.9g Water 9.5g Pink Himalayan Salt 26.1g Salted Butter (room temp) 60-65g Egg Whites (2 large eggs) (room temp) 1.2g Active Dry Yeast 16.6g Honey   Method: Combine final fours and salt then mix with a whisk Rub room temperature butter into the fours using a fork until butter is evenly distributed.  (Flour will get something like a coarse sand look to it.) Combine final water and honey.  Warm to 80-85 deg F and then activate the ADY in that mixture.  Set aside for 5-10 minutes to let ADY wake up. Whip room temp egg whites slightly until they get a little aerated and bubbly on top.  I haven't been going all the way to fully whipped. Create a well in the center of the flour/butter blend. Add activated ADY/water/honey mixture to the levain and mix thoroughly.  Pour mixture into well and add whipped egg whites.  Slowly stir mixture with a spoon and gradually incorporate flour to it.  Thoroughly mix and make sure any lumps are broken and batter is smooth  It should have the consistency of a very heavy cake or brownie batter. Spoon batter into a buttered/GF floured loaf pan and smooth top with a wetted spatula. Put loaf pan in a sealed bag (I use a large clear plastic bread bag I got from Amazon) and put in final proof at 81 deg F.  Let rise until center of the loaf is approximately 1" above the pan rim. Approximately 30 mins prior to final proof finishing, pre-heat oven to 350 deg. When dough has finished rising, GENTLY spread melted butter on top of loaf.  (I use a silicone bristle BBQ brush) Oven set-up: Cookie sheet on very top rack shielding upper element.  Cookie sheet on very bottom rack shielding bottom element.  Pizza stone on rack one slot above bottom rack.  Bake for 30 minutes at 350 deg F with steam (I put in GW roaster pan) and then 30 minutes without steam.  After the 60 minutes, I remove the loaf from the pan and place it directly on the baking stone for another 15 minutes.  Final internal temp is usually about 210 deg F.   Turn off oven and leave loaf in the oven with the door cracked for another 10 minutes.  Let loaf fully cool on a wire rack at room temp before putting in a bag.   Egg whites   Levain/Water/Honey/ADY/Egg Whites combined in flour well before mixing   After removing lid.  Good oven spring! Read in browser » 2 hour timed dough test "Boomerangs" By yozzause on May 17, 2021 06:22 pm 2 hour timed dough test "Boomerangs" Submitted by yozzause on May 17, 2021 - 3:22pm. i posted the other day about a chart for yeast quantities for conventional timed  doughs  https://www.thefreshloaf.com/node/68214/yeast-quantities-for timed-doughs Anyway we, a local facebook page group of bread enthusiasts here in Fremantle Western Australia are soon to be having  a baking day get together at a fairly new local bakery on Sunday the 13th June and as we will be making large doughs for the 13 participants in the commercial spiral mixer i wanted to check out the chart yeast quantities / times  so i made a dough using the chart. On our bake day get together we will be making my 50% wholemeal stout dough. I have already brewed the stout and we will need 18 and a quarter litres of it, the dough will require just over 14kg of w/m and the same of white flour. 48kg dough  Anyway the test bake went very well with finished dough temperature  being spot on at 27deg C The dough was mixed by hand  and the bowl was placed in the microwave oven out of drafts etc. When i went to check it just before its scheduled 2 hours it had just popped the lid off of the tupperware container  so i decided to take it there and then so the chart was fairly accurate.     I will have time to do a couple more checks in the next week or so and will go for a 4 hour dough next hit out. I had intended these loaves to be Epi's, i had to Banana bend them to fit on the tray by that was no matter .Anyway I got distracted and when i went to scissor cut them i found that they had really passed the point where i could scissor cut them and push them around so i changed plan and i washed them with the boiled cornflour paste, poppy seeded and scored them. I hadn't even turned the oven on at this stage so cranked it up full and prepared the steaming towel for the tray on the floor of the oven and got them into the oven 10 minute later reducing the temp dial to 220 and then removing the steaming towel after 10 minutes of the bake. The loaves finished up having a nice soft interior and very tasty too the flour used was the last of my Caputo Manitoba Ora about 25% augmented by cheap Black and Gold brand supermarket flour.    Really looking forward to the bake day where most of the participants will not have had the chance to see a 48 kilo dough being made and fermented they will then be processing 3 kgs each into loaves of their choice, we will also be making a 32 kg fruit dough that they will make into a loaf and cinnamon scrolls. All of this is being made possible by the generous offer of the use of the facility on what is a quiet day at the bakery. The owner also wants to open a retail outlet as well as a shop that sells everything baking as he too is a very keen baker. Kind regards Derek                   Read in browser » Durum bread By jl on May 17, 2021 03:55 pm Durum bread Submitted by jl on May 17, 2021 - 12:55pm. Durum is something I've wanted to try for a while. The color of the loaves you usually see in pictures is so intense and the flour in itself is not that common, which also makes it fascinating. There is a recipe for durum bread in Jeffrey Hamelman's book (you all know and love), which is 90% durum and 10% bread flour at 80% hydration. 80% sounded intimidating, so I made a little ball of dough at 70% hydration to see what it would feel like (this is something I learned from a Full Proof Baking video) and maybe add water later to reach 80%. But even at 70% the dough felt really sticky and I thought I would't be able to handle anything higher. Basically, this is 100% durum at 70% hydration with 20% pre-fermented flour. (Hamelman uses a biga and a liquid levain to pre-ferment 40% of the flour, but I'm a lazy bum with a stiff starter.) 0,5h autolyse mix in starter and salts knead until smooth. Quite surprisingly the dough wasn't sticky at all. Quite elastic though, but not hard to knead. 4 h bulk with folds 0,5h apart. This may have been excessive. Once every hour is probably enough, a dough this elascit doesn't really need structure building. Hamelman likes to describe some doughs as "having muscle". This dough definitely had it (and then some). I think regular AP flour dough would have been ready after 3-3.5h, but this dough didn't really feel soft and puffy even after 4h. divide, pre-shape 0,5h rest (didn't seem to relax or spread at all) roll into something not entirely unlike batards, place in bannetons 1h proof (again, this would have most probably been shorter for other flours) pre-heat oven to 250 C, bake at 220 C with steam for 20 min, ~15 min without steam Took one loaf to work expecting the taste to be something very distinct. Was somewhat disappointed. Got the crumb shots for both loaves this time though. It was pretty nice with olive oil and balsamic vinegar though. Even if nobody ever brings nice olive oil to break rooms.   (Again, the pictures are really flattering. The bread is really quite dense.) Of course, Jeffrey Hamelman was right all along. 80% hydration would have been more appropriate. That's something to try next.   Read in browser » Recent Articles: Durum Buckwheat with Toasted Groats Cheddar Jalepeno sourdough 48th bake. 05/15/2021. Bread machine, 90% WW durum. Apple Sourdough Bagels

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