La Cloche round 3

Formula

-Flour:

1200 g Montana High gluten + malt flour,

600 g atta flour from the hard-white cultivar Winsome

400 g 12.3% protein whote flour from the hard-white cultivar Palamino

flour temp 19 deg C

-- TOTAL 2000 g / 100%

-Water 43 deg C [hottest I could get] 1300 g – 65% -- nice dough, still coulda been wetter !!!

-Saf instant yeast added directly to flour 20 g / 1%[part 1 of trying to slow down the fermentation even more]
-Salt 30 g / 15%

Process

Mixed 10 minutes on speed 2 in 20 quart hobart. Kneaded and shaped on bench 1 minute.

Fermented 120 minutes @ 25 deg C – punched / folded @ 75 min. Did not run out of lift in the oven this time either.

The doughs 45 min after being punched

Divided into 4 largish dough pieces ~825 g each.
Moulded and folded gently into round.
Rested 15 min. under a damp towel at room temp [note 3x increased floor time]

Molded into a round and placed, seam up, in oiled and wheat-bran lined rattan proofing baskets.
Covered with damp towel and proofed 60 min @ 25 deg C and in a cabinet controlled to 85% RH.

Turned 2 dough pieces out onto sole of preheated [450 deg F; 228 deg C] La Cloche stoneware domed clay baker.

Two other dough pieces were left free in the oven; no clay dome, but with Julia's steam generator once again.

Preheated oven to 220 deg C then decreased temperature to 190 deg C as soon as doughs loaded. Baked La cloche 25 min lidded and 15 min unlidded. All loaves baked 40 min total.

Final crumb temperatures 98 deg C.

Crust was SOFT, obviously temperature was too low for crispy crust. This is especially noticeable in la cloche. BUT the crust was really nice. But it was like the bread the baker at Sunrise bakery in philomath makes with a very mice softness to the crust.

For crispy crusts - Next time try – 250 deg C preheat and turn oven doen to 200 deg C for baking.

Really nice bread with the added flavor of the fresh stone ground atta flour. Longer fermentation with even less yeast also helped. And so I think did the slower & cooler baking.

La Cloche round 2 and Julia Child's steam generator

Formula

-Flour -- (Ran out of Montana High gluten - used General Mills baker's flour with unspecified amount fungal amylase @ 19 deg C) 1000 g
-Water 41 deg C [hottest I could get] 580 g -- messed this up a bit today -- dough was too dry after fermenting; seams wouldn't hold together. Gotta be brave enough to get sloppy with the doughs.
-Saf instant yeast added directly to flour 7 g [part 1 of trying to slow down the fermentation]
-Salt 15 g

Process

Mixed 12 minutes on speed 2 in 20 quart hobart. Kneaded and shaped on bench 1 minute.

Fermented 120 minutes @ 25 deg C this was better than the last time; but still the doughs tripled -- should've been punched at 75 min. Did not run out of lift in the oven this time.

Divided into 2 largish dough pieces ~750 g each.
Moulded vigorously into round [I want bread i can spread stuff on -- so small holes]].
Rested 5 min.
Molded into a round and placed, seam up, in oiled and wheat-bran lined rattan proofing baskets.
Covered with damp towel and proofed 60 min @ 25 deg C and in a cabinet controlled to 85% RH.

Turned dough pieces out onto sole of preheated [450 deg F; 228 deg C] La Cloche stoneware domed clay baker. Two other dough pieces were left in the oven; no clay dome, but with Julia's steam generator a heavy cast iron griddle plate in the bottom of the oven - preheated - and onto which I poured boiling water just before loading the loaves. This is shot of the 1st generation steam generator, I actually used a bigger griddle so there was more surface area for evaporation.


Baked @ 450 deg F; 228 deg C for a total of 30 min and 4o0 deg F; 200 deg C for 10 min for a total of 40 min. For the la cloache bread 30 with lid on, 10 with lid off. Final crumb temperature 98 deg C.

Crust crackled and cracked nicely on cooling for both baking methods although the uncovered breads were much darker. Should've turned down the temperature after 10 minutes.

Did get better oven spring this time. have not seen the crumb nor tasted it yet.
Day 2: Got to eat the bread now, glad of the longer fermentation and the tighter molding before proofing -- nice dense and chewy crumb.


Started the Injera fermentations - 100 g Teff flour to 90 ml water, mix well by hand.

Added
1- secret sourdough starter
2-0.1 g Goldrush SanFrancisco sourdough starter
3-nothing to see if it ferments naturally.

La Cloche bread version 1

Formula

Flour
(Montana High gluten plus premixed and unspecified amount of malt flour 20 deg C) 1000 g
Water 41 deg C [hottest I could get] 600 g -- boy can this [white] flour suck up the water, the dough felt good, certainly not too sticky to handle, could've even taken a bit more [62% ?] !!! --
Saf instant yeast added directly to flour 10 g
Salt 15 g

Process

Mixed 8 minutes on speed 2 in 20 quart hobart, could've used 2 min more. Kneaded and shaped on bench 1 minute.

Fermented 90 minutes @ 29 deg C this was a bit fast [but could be useful for classroom demonstrations], could cut down yeast or drop temperature to 25 deg C It showed up in the flavor profile, nice bread but a bit lacking in yeasty flavors. The dough surely more than doubled and could be why it ran out of "steam" in the oven and did not have a lot of oven spring.

Divided into 2 largish dough pieces ~800 g each.
Folded in thirds and molded GENTLY into a round.
Rested 5 min.
Molded into a round and placed, seam up, in oiled and wheat-bran lined rattan proofing basket.
Covered with damp towel and proofed 45 min @ 85 deg F and in a cabinet controlled to 85% RH. Also would liked a longer proof time to make sure final flavor and crust development in oven were optimum. But they grew too big.

Turned dough pieces out onto sole of preheated [400 deg F; 200 deg C] La Cloche stoneware domed clay baker. Forgot to slash the tops. Bit freaked-out with handling the 200 deg C stoneware.

Baked @ 400 deg F; 200 deg C for a total of 40 min. 30 with lid on, 10 with lid off. Final crumb temperature 98 deg C. Crust crackled and cracked nicely on cooling. Great bread except maybe could use more flavor. Interesting crumb structure with effectively no real molding. Didn't get the oven spring i expected, but not slashing the tops didn't help.

A sourdough resource

http://sourdough.com.au/

http://sourdough.com.au/?q=blog/sourdom/1025

http://www.textbookofbacteriology.net/B.cereus.html

http://www.breadtopia.com/make-your-own-sourdough-starter/

http://www.latimes.com/features/printedition/food/la-fo-sourdough30jan30,1,5833083.story

Vejledning i bagning med surdej

http://www.aurion.dk/00019/00036/00165/

Den klassiske metode at starte en surdej på er at blande rugmel og vand i forholdet 1:1 og lade blandingen stå i nogle døgn, hvor man hver dag frisker dejen op ved at tilføre mere mel og vand. På denne måde får man efter nogle dage en normal surdej.

Rug grundsurdej

1.dag. Grunddej I
1 dl. Tempereret vand ca. 37ºC
½ g økologisk gær (kan udelades)
80 g fint formalet rugmel
Gæren skal være i økologisk kvalitet da denne har en bedre sammensætning af mælkesyrebakterier og gærceller.
Gæren må gerne have stået i stuetemperatur i 1 ½ døgn, for derved øges mængden af mælkesyrebakterier.

Det hele blandes sammen til en lind grød. Henstår lunt (22-24° C) i et døgn i et glas med let påsat låg.

2.dag. Grunddej II
1 dl tempereret vand ca. 37ºC
Ca. 80 g mel
Vand og mel blandes til en lind grød og iblandes grunddej I; henstår igen i et døgn på et lunt sted. Surdejen er derefter færdig til brug og kan opbevares i køleskab.
Husk altid at tage surdej fra ved fordejen til næste bagning.

Active V Instant yeast

http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast

http://www.wildyeastblog.com/2008/01/12/instant-yeast/

and some science

http://www.lesaffreyeastcorp.com/SoY/index.html

Yeasty beasties

Thanks to http://www.exploratorium.edu/
cooking/bread/activity-yeast.html

for the idea.

and

http://www.sciencebuddies.org/
science-fair-projects/project_ideas/MicroBio_p011.shtml

for the title


We will explore other permutations [glucose, maltose, very dilute NaCl, flour, flour plus malted barley flour] in class to see what is fastest.

Pink balloon;
water 250 ml ~ 36 deg C
1 packet [15 g] Fleischmann's fresh compressed yeast
10 g sucrose

Green balloon;
same as above plus 6 g NaCl to slow yeast activity


Time zero
Time 45 mins at room temp
Time 90 min at room temp
Clearly the concentration of salt has slowed the rate and amount of gas production in the green balloon.

Pacific Northwest Wheat Quality Council test-baking workshop

Test baking workshop at the Wheat Marketing Center Portland OR.

It was run by the USDA Agricultural Research Service Western Wheat Quality Lab people who are based in Pullman Washington.

Remember you can see larger versions of the pictures if you click on them.

Mixing in a small scale mixer
The dough ready is well mixed and ready to go, see how nice and smooth it looks
Rubbing hands with a little oil to help in taking the dough out
Into the moulder for the first time
Out of the moulder
Folding before fermenting

Finished products: the small unattractive loaf is not bad baking, it is the wrong type of flour, too weak, can't add enough water because it was made with soft wheat. It small, pale, and not glossy like its counterpart beside it and the little loaf will be stale in a matter of hours if it wasn't "stale" straight out of the oven.