Eight Grain Cereal Bread

This bread used an Eight-Grain cereal mix & seeds to create an great healthy bread with a reasonably open crumb, considering the density of the grains.

I used 10% whole wheat sourdough starter, with 25% of the total flour being whole wheat. I used less whole wheat because I already had the eight grain cereal mix. The hydration is ~75%.  The overall formula is below 

Process:

• Autolyse the flour and water overnight
• Make a soaker with grain and boiling water - soak overnight
• Make the levain from mature 50gm of starter - overnight 
• Next morning mix flour, salt , yeast , levain 3-4 min speed 1 add 1tbs malt syrup
• After some gluten development then add in Soaker and mix for 3-4 min speed 1
• empty on counter and a few stretch and folds
• Ferment ~ 2hours with stretch and folds at 30min and again at 1hr.
• Shape into two large or three smaller loafs - roll in seed mix ( optional) - I used sunflower, flax, and pumpkin mix.
• Proof  ~ 1 hour
• Bake covered 475F 20 min then uncovered ~ 30min 

 

This is pasted in from my bread recipe create spreadsheet

Bread Recipe Creator		gm	OZ
Total desired Bread Weight (gm) -->	1500.0		52.8
Desired Bread Hydration %	75.00%
Desired % of Starter you want in the dough	10.00%	150.0	5.3
What is the Hydration of the Starter, biga, or poolish you are using	100.00%
To build the levain to desired % Flour to add		75.0	2.6
Water to Add		75.0	2.6
Total Flour to add at desired % hydration Minus Flour already in Starter		782.1	27.5
Total Water to add at desired % hydration minus Water already in Starter		567.9	20.0
Desired Flour Mix - (Must add to 100%)	100.0%
% AP or bread	75.00%	586.6	20.7
% WW	25.00%	195.5	6.9
% spelt	0%	0.0	0.0
% Rye	0.00%	0.0	0.0
	C8 Sum check	782.1	27.5
Dry yeast varies from 1-3%	0.50%	4.3	0.15
Don't forget the Salt (2% is common)	2.00%	17.1	0.6
If using a grain/seed soaker mix add:	% of total wt	gm
Soaker Dry weight	15.00%	225.0	7.9
total weight with water	30.00%	450.0	15.8
H20 content		202.5	7.1

Christmas present Breads

Orange Honey Polenta bread made a nice breakfast treat for my neighbors

I made four 700gm loafs which were nice gift size .  This bread makes a great morning toast with jam. The formula is below.

I used my excel spreadsheet to come up with the proportions

		gm	OZ
Total desired Bread Weight (gm) -->	2800.0		98.6
Desired Bread  Hydration %	65.00%
Desired  % of Starter you want in the dough	20.00%	560.0	19.7
What is the Hydration of the Starter, biga, or poolish you are using	65.00%
Your starter hydration contains : Flour		339.4	12.0
Water		220.6	7.8
Total Flour to add at desired % hydration Minus Flour already in Starter		1357.6	47.8
Total Water to add at desired % hydration minus Water already in Starter		882.4	31.1
Desired Flour Mix - (Must add to 100%)	100.0%
% AP or bread	65.00%	882.4	31.1
Spelt	20.00%	271.5	9.6
semolina	5%	67.9	2.4
polenta	10.00%	135.8	4.8
Orange juice	15.00%	203.6	7.2
Honey	7.50%	101.8	3.6
Vanilla	1t%	#VALUE!
Dry yeast varies from 1-3%	0.50%	8.5	0.30
Don't forget the Salt (2% is common)	2.00%	33.9	1.2

Gluten , gluten, the new satan ,

The New Yorker has an excellent, fairly well balanced article, I highly recommend

http://www.newyorker.com/magazine/2014/11/03/grain

Love that Millet !

Millet Porridge Bread

Something about the nutty taste of millet. If you toast it first then cook it into a porridge you get a great flavor.  The rest is Levan 15% and 50% AP 50% WW.

Wood fired Roasted Potato Bread

The first one is a little toasty , the Boule came out perfect.  I cooked these after pizza in a very hot oven ~ 650 dome and ~ 550 degree floor. So it is possible - mostly I was to impatient to wait another 1-2 hours for the temp to go down , and, my bread was ready to go!  So what to do?  My tip - put a diffuser on the floor of the oven - to absorb some of the heat, and cover the bread with anything that will fit - just the way you use a dutch-oven pot in a regular oven.  In my house I preheat the dutch oven or pot cover - but in the pizza oven i don't because its so fricken hot . Leave the cover on for the first 20 min or so. This way of course you don't have to deal with trying to add steam, you get plenty from the dough.

Also I know most recommendations say to sweep out the oven floor before baking - but  I don't feel like clearing out a bunch of hot coals and worrying about dropping one on my foot ! . I just diffuse the coals by spreading them around the perimeter of the oven. Also, this way you really don't have to rotate your bread.  

The recipe comes from Jeffy Hamelmans " Bread" book Roasted Potato . But I substituted Spelt Flour for the WW, and I used my SD starter for the preferment which I changed from its usual 100% to 65% stiff preferment using my starter changer spreadsheet.

 Onion and brown rice ala Peter Reinhart

Pretty much Peters recipe. I did not have buttermilk, so did the milk+ vinegar trickThis is one of my favorites breads.  Sweet and  great for sandwiches or with cheese. Its very wet and sticky, Not sure but I think there is an error in the recipe because it calls for 2TBS yeast  with an overnight fermentation !!  No way this would work. I cut the yeast in half which is still alot , but its heavy with the rice and onion. I bake it in one day because it doubles in the fridge in a few hours !

#Spelt & rye  #SourDough

If you want to add some great whole grain flour but WW is a bit much for you , try Spelt. It has a great nutty taste but not overpowering like Whole Wheat can be.  I always try to add a little Rye too - my wild yeast likes it -  maybe they think it is chocolate?

This is 75% hydration , overnight fermented. with 25% of the total dough from sourdough starter .

I 

Revised excel sheets for hydration based bread creations

https://docs.google.com/spreadsheets/d/1oc2iq3SFc1r_AKZBfpxoReQn73IWx41o56slU_94BNA/edit?usp=docslist_api

Bakers % worksheets.

Here is the link for my excel sheets I use to create most of my breads. There are two worksheets. The second one is to convert 100% poolish / starters to other  stiffer starters, such as when you need a biga but want to use your starter.

Transferring from Google plus to Blogger

Time to try something new. I will try to post using blogger instead of google plus to see If I like this platform better. Not sure yet how the overflow will work !