Making Whole Wheat Bread on Saturday, just because

When you hear the term “artisan bread,” do you automatically think preferment, overnight sponge or sourdough (aka wild yeast)?

Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor.

However, this past Saturday, I decided to answer the question: Can you make a whole wheat artisan loaf in one day and will it taste good?   

I started the effort late morning. I chose a multi-grain bread which utilizes the straight dough method. Straight dough means it doesn’t include any preferment such as an overnight poolish or a sponge or sourdough. It’s just a straight dough.

This bread is based on the method for the 75% Whole Wheat Saturday Bread from Flour, Water, Salt & Yeast by Ken Forkish.  The total amount of whole grain flour used (375 grams) is seventy-five percent of the total flour used (500 grams). I used a combination of hard red spring wheat, Durum wheat and rye flour for the whole grain portion.

I’m happy to report that you can make a whole wheat artisan loaf in one day and it does taste pretty good, especially with peanut butter, which is my litmus test to see if I like a bread.  It also tastes great with butter or  cheese. I haven’t tried it other ways because I ran out of it.

 

75% Whole Grain Saturday Bread

Adapted from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Makes: One loaf (about 1 1/2 pounds)

Ingredients:

• 125 grams (~ 7/8 cup) unbleached all-purpose flour
• 35 grams (scant 1/3 cup) coarse rye flour
• 200 grams (scant 1 1/3 cup) whole wheat flour
• 140 grams (scant 7/8 cup) Durum wheat flour
• 360 grams (~ 1 3/4 cup) warm water (90 degrees F. to 95 degrees F.)
• 10 grams coarse sea salt
• 1/2 teaspoon instant dried yeast

Directions:

1) Mix the flour and water

Combine the all-purpose, whole wheat, Durum and rye flours and water and mix by hand using a wooden spoon or a Danish dough whisk until thoroughly incorporated.

2) Autolyse (rest the dough)

Cover the dough and let it rest for 20 to 30 minutes.

3) Mix in the Salt and Yeast

After the dough has rested, sprinkle the salt and yeast over the top of the dough. Mix by hand until the salt and yeast are fully incorporated into the dough. Using wet hands for this part makes it really easy. Continue to wet your hands as necessary throughout the mixing process.

 

4) Fold and Turn the Dough

Instead of kneading the dough, Mr. Forkish uses the pincer method.  I love the name of his method, but I’m more proficient with the fold-and-turn method from Chad Robertson’s Tartine Bread so that’s the method I usually use for mixing dough.

With the fold-and-turn method, you basically do a series of turns and folds in the bowl to develop the gluten structure.

Refer to my Tartine Bread post for a photo tutorial on performing the fold-and-turn method.

   

5) Bulk Fermentation

Cover the dough and let it rise. Do two folds during the first 1 1/2 after mixing. The first fold should be done about 10 minutes after mixing and the 2nd fold should be done within the next hour.  When you see the dough spread out in the bowl, you’ll know it’s ready to be folded 

You can fold the dough a little later if necessary, but be sure to let the dough rest during the last hour of rising. The dough should be triple it’s size in volume after about 5 hours after mixing. I started this process at Noon and the dough was ready to be shaped at 5 pm.

 

6) Shape the Loaf

I only made one loaf so I didn’t need to divide the dough. I just shaped it into a ball and placed it in a well-floured banneton basket. A mixture of all-purpose and rice flour works really well for this purpose.

   

 

7) Final Proof

Lightly flour the top of the dough. Cover the basket with plastic wrap or a kitchen towel. Let the loaf proof for an hour to an hour and a half. If your kitchen is warm, it will only take about an hour.

Use the finger dent test to see when the loaf is fully proofed and ready to be baked.  Watch a demonstration by Ken Forkish of the finger-proof test.

 

8) Prepare the Oven for Baking

45 minutes to an hour before baking the loaf, preheat the oven to 500 degrees F.  Remove the middle rack from the oven and place a Dutch oven on the bottom rack. I used the Dutch oven combo baker for this bread but you can use any Dutch oven.

 

9) Transfer the Loaf to the Dutch Oven

When the loaf is fully proofed and the oven is sufficiently preheated, carefully remove the Dutch oven using heavy oven mitts. Be careful not to burn your arms or hands on the sides of the oven or the pot. Gently invert the loaf from the proofing basket onto the bottom of the Dutch oven combo baker or into the large part of a regular Dutch oven.  I sprinkled the bottom of the combo baker with cornmeal before inverting the loaf onto it.

 I didn’t score this loaf, but you can if you like.

 

10) Bake and Enjoy!

Place the Dutch Oven on the bottom rack of the oven and cover it with the lid. Turn the oven down to 450 degrees F. Bake the loaf for 20 minutes with the lid on.

Remove the lid and bake for an additional 20 minutes or until the loaf is a medium dark brown.  Just be careful not to burn the bottom of the loaf. 

Remove the loaf from the Dutch oven to a wire rack to cool completely before slicing and serving.

 

 

I’m sending these loaves to be Yeastspotted and to Bake Your Own Bread.

Happy Baking!

Cathy

Sourdough Asiago Rosemary Spelt Bread

The fragrant aroma of rosemary used to greet me every time I walked out my front door and down the walkway. Until this past winter that is, when my huge rosemary bush bit the dust.

The rosemary bush grew beside the rose bush which is right next to the driveway. It started out as a little plant, but kept growing and multiplying until it got huge. I had to prune it and dry the herbs frequently so it didn’t take over the front walkway.

Whenever I baked bread or made a dish that called for fresh rosemary, it was so convenient to just walk out the front door and cut a few springs. The plant had faired well the past several years, but this winter was just too much for it. It froze and never came back to life. I had to let it go. (Sad face)

I miss my rosemary bush so I just bought a new plant. This time, I’m going to plant it in my herb garden so it has plenty of room to grow without my neighbors wondering what has taken over my front walk. The herbs in my raised bed are doing very well so I think the rosemary plant will like it there.

Now I’ll have to walk around the corner to cut a sprig or two, but it’ll be nice to go for a walk in the garden even if that garden is just a few raised beds.

 

Sourdough Asiago Rosemary & Pepper Bread made with Spelt

Adapted from: Asiago Rosemary Pepper Bread from April 2014 edition of Coastal Living Magazine and Rosemary Bread from Classic Sourdoughs by Ed Wood and Jean Wood

Makes: 1 large loaf

I enjoy using rosemary in breads because it enhances the flavor, especially when paired with olive oil.  Ever since we made the Potato and Rosemary Bread in the BBA Challenge, I’ve had a fondness for breads flavored with rosemary.

This bread is infused with flavor due to the fresh rosemary, but it also includes cracked black pepper and Asiago cheese. I super charged it further by making it with sourdough instead of dried yeast.

The dough is filled with cheese and herbs on the inside and sprinkled with more cheese on the outside. This gives it a crispy and cheesy crust and a fluffy crumb.  It tastes great plain or used as a sponge for dipping in olive oil.

 

Ingredients:

• 2 cups sourdough starter, 100% hydration, recently fed
• 1/2 cup warm water (105° to 110°) *
• 1/4 cup extra virgin olive oil
• 2 cups white Spelt flour, more for sprinkling if necessary
• 1 cup whole grain Spelt flour
• 1-2 tablespoons chopped fresh rosemary
• 1 tablespoon cracked black pepper
• 1 teaspoon sea salt
• 1 1/2 cups (6 ounces) shredded Asiago cheese, divided
• 1 large egg, lightly beaten

* If you use regular bread flour instead of Spelt, you may need to increase the amount of water used, but add it gradually, 1 tablespoon at a time.

Procedure:

Day 1 Morning: Feed your Sourdough Culture

Refer to this post on how to activate a starter or feed your starter according to your feeding schedule.  Just make sure it’s 100% hydration.

Day 1 Evening: Mix the Dough/Bulk Ferment

Combine the active sourdough starter, warm water, and olive oil in a large bowl. Mix with a wooden spoon to break up the starter. 

Stir in the flours and next 3 ingredients until a soft dough forms. Turn dough out onto a lightly floured surface. Knead in 1 cup cheese; knead 5 minutes or until smooth and elastic.

Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover with plastic wrap and let it proof overnight at room temperature, about 70 degrees F. The loaf should double in size during the bulk ferment.

Day 3 Morning: Shape & Retard Loaf in Refrigerator

Ease the dough out of the bowl onto a floured working surface. Let it rest for 30 minutes, then shape the dough into a round loaf and place it in a lined or unlined floured banneton basket. Place the basket in the refrigerator to retard for at least 5 hours. I did this in the morning and baked the loaf in the afternoon.

Day 3 Afternoon: Score and Bake the Loaf

Preheat the oven to 450 degrees F. for at least 30 minutes with the Emile Henry Bread Cloche on the bottom rack.

Remove the loaf from the refrigerator and gently flip it onto a round piece of parchment paper cut to fit the bottom of the bread cloche. 

Score the loaf using the pattern of your choice. Make 3 or 4 (1/4 inch wide) slices into top of loaf. The dough is really easy to score after it’s been retarded in the refrigerator.

Combine the egg and 1 tablespoon water and brush on top of dough. Sprinkle the loaf with the remaining 1/2 cup cheese.

Carefully remove the bread cloche from the oven and gently slide the loaf (on the parchment paper) onto the preheated cloche base.  I used a pizza peel to do this.

Bake covered with bread cloche dome lid, 30 minutes, then remove the lid and continue baking for 10 to 15 minutes longer, or until loaf sounds hollow when tapped.  Let it cool completely on a wire rack.

 

 

This sourdough bread is a cheesy and rosemary delight.  Because of the oven spring, the loaf took over the base of the cloche.

Happy Baking!

Cathy

 

Sing to me my bread & crackle sweetly in my ear

Every now and then you run across a gem. You know you’re onto something because it just resonates inside of you. It’s not something you can really explain, but you just know it when it happens. Well, it happened to me this past weekend.

I didn’t go to the Asheville Bread Festival and I was really bummed, but I had been pushing myself too hard recently, and I just had to rest. Instead of fighting it like I normally do, I took a break from everything and spent time catching up with myself. It rained most of the weekend so it was a good time to just hibernate.

While I was sitting there trying to relax (which if anyone knows me, is a feat in and of itself), I picked up a bread book that I had gotten recently. The book is called Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. Note: They are not paying me to say this and they did not send me a free copy of the book. I bought it myself, and I just love it.

 

Mr. Forkish’s method is inspired by the processes of Jim Lahey (My Bread) and Chad Robertson (Tartine Bread). I think that’s one of the reasons I like this book so much. All of his formulas are based on 1000 grams of flour which makes it so easy to follow and adapt. In fact, he provides tips on how to adapt his recipes. Nothing is left to chance.  

I was so inspired by the book that of course I had to bake some bread. I chose a bread that utilized an overnight poolish so it didn’t require much hands-on time the first day. I finished it Sunday afternoon and it totally lifted my spirits.

I fell in love with this bread the minute I took it out of the oven. I placed it on the wire rack to cool and as I was taking photos, it started to sing. It was a delightful melody. It crackled ever so lightly like a lover whispering in my ear.  I don’t know if I was just so spacey from exhaustion or what, but all I could think at the time was “I’m in love.”

 

White Bread with overnight Poolish

Adapted from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Makes: One Loaf

Poolish:

Ingredient	Quantity
White bread flour	250 g	1 7/8 cups +1 tbsp.
Water	250 g 80 degrees F.	1 1/8 cups
Instant dried yeast	0.4 g	scant 1/8 tsp.

 

Final Dough:

Ingredient	Final Dough Mix Quantity
White bread flour	250 g	1 7/8 cups + 1 tbsp.
Water	125 g 105 degrees F.	1/2 cup
Fine sea salt	10 g	~1 3/4 tsp.
Instant dried yeast	1.6 g	1/2 tsp.
Poolish	500 g	all of the above

 

Baker’s Formula:

Ingredient	Quantity in Poolish	Total Recipe Quantity	Baker’s Percentage
Bread flour	250 g	500 g	100%
Water	250 g	375 g	75%
Sea salt	0	10 g	2.0 %
Yeast	0.4 g	2 g	0.40 %
Poolish			50%

 

Process:

1) Make the Poolish

The night before you plan to bake the bread, whisk the flour and yeast together in a large bowl and add the 80 degrees F. water. Mix by hand or with a wooden spoon until it is thoroughly blended. Cover the bowl with plastic wrap and let it sit at room temperature (65 to 70 degrees F.) for 12 to 14 hours.  When the poolish is ready, it should be bubbly and almost tripled in volume.

 

2)  Mix the Final Dough

The next day, after the poolish is fully mature, whisk together the flour, salt and instant yeast in a large bowl.  Pour the water (105 degrees F.) around the edges of the poolish to loosen it from the bowl. Then using a wooden spoon, pour the water/poolish mixture into the flour mixture.

 

For the next part, you’ll need to get your hands wet. Using wet hands, mix the dough by folding it to thoroughly incorporate all of the ingredients (refer to my post on making Tartine Country Bread) The dough should be around 74 - 75 degrees F.

 

3) Bulk Fermentation

Let the dough rest for 2 to 3 hours after mixing.  During this time, do two or three folds during the first hour after mixing the dough. I forgot to use 105 degrees F. water when I mixed the dough so I extended the bulk fermentation another hour to compensate for the overall temperature of the dough being lower.  I did several folds and turns during the first hour, then I let the dough rest for the remainder of the proof.

 

4) Shaping the loaf

Mr. Forkish has a slightly different process because he bakes his loaf in a Dutch oven and he shaped his loaves into a fendue shape. I shaped my loaf differently and baked it in my combo baker so this is the process I used.  If you choose to use a different baker, you might need to adjust the shaping/scoring part so you don’t burn yourself when inverting the dough into the pot.

I only made one loaf so I didn’t need to divide the dough. I removed the dough to a lightly floured surface.

 

Then I shaped it into a medium-tight ball and placed it seam-side up in a floured banneton basket.

 

5) Proof the loaf

I lightly floured the top of the loaf and covered it with a kitchen towel.  Then I let the loaf proof in the basket for an hour.  Use the finger-dent test to know when the dough is fully-proofed and ready to bake. This just means you press your index finger lightly into the dough and if the indention remains, the dough is ready.

 

6) Prepare the oven for Hearth baking

While the loaf is proofing, at least 45 minutes before it’s time to bake, preheat the oven to 475 degrees F. with the combo baker or Dutch oven or other bread baker on the bottom rack.  There’s no need to place a steam pan underneath because the covered pot will provide it’s on steam.

 

7) Scoring the loaf

For this part, be very careful that you don’t burn yourself because you’ll be working with a very hot pan. Keep your fingers, forearms and anything else away from the hot pot. I large heat-resistant oven mitt works great for this.

Carefully remove the preheated combo baker (using gloves) and invert the proofed loaf onto the bottom of the baker.  My loaf didn’t plop exactly centered in the pan so I shook the pot a little bit to even it out but it was still a bit uneven.

 

Then I carefully scored the loaf using a lame.  Even though the rings of flour were a bit off in the pan, I thought the scoring turned out pretty well.

 

8)  Bake the loaf

Cover the combo baker with the lid and place it on the bottom rack to bake. Bake the loaf for 30 minutes, then uncover the baker and bake the loaf for an additional 20 to 30 minutes. This is what the loaf looked like when I removed the lid.

 

The finished loaf should be at least medium dark brown all around the loaf. This has always been the hard part for me because I don’t like to burn my bread, but I was a good girl and left the loaf in for the suggested amount of time. However, if your oven is hot like mine, you might want to check the loaf sooner.

 

9) Cool the Loaf

Carefully remove the combo baker from the oven and gently tilt it to remove the loaf. I just reached in using my oven mitt and lifted it out. Place the loaf on a wire rack and let the loaf rest for at least 20 minutes before slicing.

 

After I let the loaf cool, I just couldn’t bring myself to slice it just yet. I wanted to look at it a bit longer. It’s very photogenic don’t you think?  I placed the cooled loaf in a paper grocery bag and let it sit overnight.

 

10) Slice and Enjoy!

The next day, I sliced the loaf and sampled it.  I was not disappointed.  It tastes great with butter or dipped in oil and particularly good toasted with sharp cheddar cheese. It also makes a great sandwich bread.  I’ve been enjoying it all week.

 

And so, my love affair with bread begins anew with this White Bread with Poolish.

I hope you enjoy this bread as much as I did.

 

This bread has been YeastSpotted in the weekly bread roundup hosted by Susan of Wild Yeast.

 

Happy Baking!

Cathy

Asheville Bread Baking Festival 2011

A couple of weeks ago, I attended the Asheville Bread Baking Festival.  It was wonderful!  The event, held annually since 2004, began with local artisan bread bakers showcasing their breads at the Greenlife Grocery in downtown Asheville.

More than a dozen bakeries, from the Asheville area and Eastern Tennessee, offered samples of bread for sale. My boyfriend and I enjoyed sampling the breads.  All of the breads were great, but I must say we got “breaded out” if that’s possible. 

I hope to feature some of these bakeries in the near future. For now, I’ll just showcase their works of art.

A lot of the vendors were located outside the Greenlife Grocery so there were other items competing with the breads in these photos.  For example, the bike in the photo above and the top soil in the photo below.

As you can imagine, a lot of folks wanted to taste and buy bread.  I was just about to take a photo of some focaccia when someone decided to get some bread from this bakery.  I don’t blame them.  It looked delicious!

Here is the focaccia without an arm reaching across.

This bakery had some delicious pastries. We sampled a Pineapple Danish. I wasn’t able to get a photo, but it was delicious!

 

Look at this gorgeous Miche from the Hillside Bakery.

More beautiful breads.

And even more.delicious breads to choose from.

 

 

Here is some beautiful sprouted wheat bread. The baker who makes this bread used to be a carpenter but now he and his wife bake bread.  I love it!

 

 

There were more vendors inside but it was kind of dark and there were too many people sampling the wonderful breads to be able to get very many photos, but I did capture a few.

This is a beautiful bread from Farm and Sparrow Bakery.  It’s made with heirloom wheat that they grow themselves.  Very cool!

Rising Creek Bakery, from Mount Morris, PA also attended the festival. I got so busy talking with them about their method of bread-baking that I forgot to take a photo.  I’ll be sharing more about their salt-rising bread soon.

This part of the festival was really fun.  We enjoyed viewing and tasting all of the great breads.  I definitely want to do this again. The bakers were so friendly and their breads were exquisite.

The next part of the Asheville Bread Baking Festival included workshops with bakers. I will highlight that experience in another post.

Happy Baking!

Cathy