Monday, February 24, 2014

Rugbrod Take One

Rugbrod! I have to be honest with you, I am not pleased with the way this bread came out and I know deep in my bakers soul that it has nothing to do with Misky's formula! I think it needed to be baked longer. I wanted more color and more crust. Its good, nice light fennel flavor but considering this is a heavy rye bread I had higher expectations. I will bake it again soon.

I make it sound like it was a total failure; it was not! I am pleased with the crumb the flavor and hydration are perfect, just the crust needs a bit more love!


More to come this week. I am thinking of a hearth rye bread to try out my new combo cooker!

-DW

Sunday, February 23, 2014

Sourdough Whole Wheat with Dark Chocolate, Cranberries and Pistachios

I am proud to say that this is a hearthbakedtunes original, and what a bread it is. I got this idea from these little dark chocolate morsels they have been carrying in the cafeteria at work, and I must say I put them to might good use in this creation. The richness of the dark chocolate the salty-nuttiness of pistachios and the sweet-tartness of cranberries. A moist but tight crumb, a subtle tart flavor. This is a going to be going in my future bread book. The only thing it needs is a touch of Rye, as that is my focus!

This bread is 73% hydrated and contains a poolish like levain build which contains white whole wheat flour. Any whole wheat flour will do. The build is meant to go 10-12 hours but I fudged this up, my sister and her boyfriend Darren were in town for a surprise visit, and I forget to prepare the build at 6 am, I had everything all weighed out and ready to go, and still i bumbled it up. And of course I did not realize this until 11 am at the hospital. I picked up my cell and gave Kelly a call! "Quick, bread emergency,take the flour and water on the counter mix it with 1.5 ounces of levain and stir it up with a pinch of yeast and throw that on the water heater." Had I not forgot, I think the bread would have been a touch more sour, but it all worked out in the end. I will be making this bread again soon. A bread associate of mine recommended a honey, flax, dark chocolate and candied orange which would also be great, the future hold countless crust and crumb potential.



The bread is quite simple. autolyse all of the flour without the levain for 25 minutes, and then the levain build is added with the salt ( I added a pinch of yeast because of my thoughtlessness, but assuming you are not a bumbling tired hooligan you don't knead it.) The bread then mixes on first speed for three minutes and two to three minutes on second speed. The dough has a two and a half hour bulk fermentation with two folds and 50 minute intervals. The bread is then scaled and pre-shaped into rounds. It rests for twenty minutes and then is shaped into 16 oz batards. Which are dusted with flour and then proofed in brotforms or couches seam side up for 60-90 minutes. The bread is then slashed four times and baked with normal steam for about 40-45 minutes. Watch closely because the chocolate and cranberries and some serious browning potential. 



The bread is a winner, I mean its GOOD! Great crust! I also want to share that I have fixed my steam predicament. My oven has a steam vent in one of the burners. So now I place my kitchen-aid mixing bowl upside down over the burner and steam stays in the oven. My last to crusts have been wonderful. Staying crisp and it is improving the shelf life of my breads. Still sliceable after five days. I also like this small loaf size. I can fit three on the stone and its more manageable to eat with just two people.

Stay tuned for more exciting original loaves!

Bake On
-DW, The Rye King

Sunday, February 9, 2014

Five Grain Honey Levain

A proud moment! Great oven spring, wonderful coloration from the honey and a brilliant imprint from the brotform
This is my adaptation of Richard Miscovich's Seven Grain Bread. There were 2 major differences in my adaptation. First, I used a five grain soaker which included: rye chops, pressed barley, flax, cracked wheat and oats. My second change was the use of white whole wheat flour rather than red or winter whole wheat. I will walk you through the complete process as this bread has a soaker, a levain, and a long fermentation time. 

Lets start with the soaker: the soaker combines two of my favorite things: fresh cracked grains and honey! The soaker is 114% hydrated and contains 30% honey by weight, which is a considerable addition. The soaker is mixed uising room temperature water at the same time that the sourdough build is prepared. It is allowed to sit at room temperature. In summer months or in very hot climates it is possible to add salt to the soaker but since this soaker is in the autolyse, I would try to hold off on adding salt to this soaker. I did cheat and take a taste of this soaker prior to the autolyse and it is sweet and nutty and absolutely delicious! It tasted so sweet and good that it has motivated me to make some Muesli for breakfast tomorrow

The levain Build: The sourdough build contains 25% of the flour in the final dough and is 100% hydrated and contains 50% of the bread's bread flour. It is left at room temp for about 8 hours, but I left mine for ten because Kelly and I were working out in a planned exercise session. Ever since I started feeding Jack Straw with white whole wheat, I am enjoying the taste of my breads a little more. You should see the growth it gets in only 6 hours time; it is incredible. 

Jack straw is my liquid levain which is fed with home ground white whole wheat flour
Autolyse: All of the flour, the soaker and the water are combined in the autolyse. I poured the measured water into the levain to loosen it, and then added the mixture into the mixing bowl with the flour. Then I added the soaker. I then mixed this for about 45 seconds just until a shaggy mass was formed. Then it is allowed to rest at room temp covered for about 35 minutes. 

Soaker: 80g Rye chops, 15g golden flax, 25g pressed barley, 20 g rolled oats, 20g cracked wheat


The mix for this bread is actually quite simple. After the autolyse, the salt is sprinkled on the dough mass and the dough is then mixed on first speed for 3 minutes and then second speed for 3 minutes. The dough is bulk-fermented for 2.5 hours with 1-2 folds. I used only one fold.

Right before the mix!
The bread is then pre-shaped into rounds and then shaped into batards/boules. It then proofs for two hours. The bread is then scored in a simple square pattern if boules are used or the bread is give 5-7 diagonal slashes. It is important to slash through the shoulder of the loaf to get great openings. This bread is baked in a 450 oven for 45 minutes, but can also be made in a combo cooker with great results. 

The boule came out just as beautiful!
I pulled these out of the oven and I can honestly say that I have never ever made a more stunning loaf of bread! This bread had a long ferment, a good mix and a healthy soaker. I am ecstatic. This bread came out amazing. I think that it is the most beautiful bread that I have made to date. This is a loaf to remember and it's definitely going into the Rye King's Hall of Fame.

Bake On!
-DW, The Rye King