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Good result with this recipe, which includes a tangzhong. I used lemon essence instead of the larger volume of limoncello, and this worked well. 

Shaping:  I placed dough as one piece in the molds, rather than the traditional wings and body approach. I did this by laminating dough into a diamond shape and rolling it from left and right into the center. This created a batard-like shape, heavier in the center. When place in the mold, I gently reach underneath to spread the dough somewhat toward the wing edges. 

Taste, crumb, texture all very good. 11 hours first impasto fermentation, 4.78 pH at the end.  Five hours final rise at 28C. 

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OMG! These dog treats smell like Amazeballs!

Hello, dog lovers! And sourdough bread people. Today I have some sourdough discard dog treats working.  The formula I referenced is from Food 52 " Sourdough Discard dog treats"

Enjoy the pictorial formula. I went off the reservation after bring the dough together. My process is listed with the photos. Stop back later, we will have Gronky taste test.

Two eggs are missing from the wet ingredients photo.

The original formula called for no bulk fermentation I. I added one hour of bulk. Also the shaping method was different.

Last Christmas my wife bought me some wheat berries from Barton Springs Mill. Unfortunately, she started a major allergen elimination diet not long after that because we thought our newborn was sensitive to something she was eating. That turned out not to be the case, and we're all back to eating everything we want, so I was finally able to compare the two hard red wheats that she got me (Yecora Rojo and Rouge de Bordeaux) to the regular hard red wheat I get from the LDS Home Storage Center. My main curiosity was to find out if any differences in bread quality would be worth the drastic difference in price ($18 plus shipping for 5lb from BSM vs $17.61 local pickup for 25lb of my regular wheat).

I compared one BSM wheat against my control per bake. Every loaf had 392g freshly milled whole wheat flour, 8g vital wheat gluten, 9g salt, 1/4tsp instant yeast, and 340g water.

RDB was the first one I tried. Chad Robertson writes in one of his books that RDB is more extensible, and that matched my experience in this little test. The RDB dough was more slack than the control at the same hydration. The dough spread out more during baking and didn't spring as tall. The main difference in flavor was that it tasted more like wheat bran than the control. Since the berries are smaller, I'm sure that it did actually have more bran in it, rather than just having a higher polyphenol concentration in the bran or whatever.

The YR had the opposite effect on dough consistency, which also matched my expectations based on Robertson's writings. The dough was very strong and springy, and I wonder if it would produce a strong dough even without added VWG. The flavor of YR is very pleasant, but hard for me to describe. It definitely has a stronger flavor than my control, but not in the same way as RDB. It reminds me of when I had cracked wheat cereal as a kid. It tasted more like wheat without tasting more like bran. However, this flavor was only noticeable when I ate it by itself, not when I used it for sandwiches. I've been thinking about what I could make to best appreciate the flavor, but so far I haven't thought of anything that I would want to eat exclusively unaccompanied. I'd also be interested to see if the flavor difference remains as strong if I use sourdough instead of commercial yeast.

For my second round, I made the adjustments based on round 1, and used a different recipe to see the contrast. I developed the LM for about three days, but it was still very active from the series last week. 

I added some cocoa powder to the glaze, and baked on a stone in the regular static oven using convection for only the first few minutes. 

This time, recipe from Fabrizio Galla, faithfully followed so that I would have a baseline. It is a nice recipe, makes a dough that is easy to work with, and rises well. 

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I love the flavor of this crumb. There's a small amount of lemon and orange emulsion in addition to vanilla, which is subtle but good with the chocolate.

The texture is more like a traditional panettone, very light and rich.

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This dough tripled in 10 hours, as specified in the recipe. Also, final rise was 5 hours.

Here is the recipe, if anyone would like to try it. I factored it down to make enough for three 500 gram Colombas plus a little overage:

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I had a good handful of toasted sweetened shredded coconut leftover from a pie that I made a couple of weeks ago, so I decided to try adding it to a sandwich bread.  I didn’t want the bread to taste too much like dessert so other than the sugar I used for the stiff sweet levain, there were no other sweeteners added to the dough.  I did decide to add some olive oil to this dough to soften it up a bit and keep it fresh longer without having to make a tangzhong.  Yes I’m still feeling a bit lazy down here in very hot humid Florida where I’m still developing the dough fully by hand.

I like how this loaf turned out, but it could have even more coconut added to it.  I would have added more but was weary that the coconut was sweetened.

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For 1 loaf in a 9x4x4” Pullman pan.

Build stiff sweet levain, ferment at 76-78°F for 10-12 hours overnight.

In the morning, add salt to the water and dissolve.  Then add the levain and break down the levain as well as you can.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds.  Add the coconut and walnuts through a series of folds, incorporate well.  Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

Once the dough has risen 30-40% then shape the dough into a batard and place in prepared pan.

Final proof the dough until it has reached 1 cm of the rim of the pan.  pre-heat oven at 425°F .

Once oven reaches 425ºF score top of dough and then brush with water or egg wash.  Transfer to oven and bake (without steam) for 25 mins.  Rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if needed.

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My index of bakes.

The second time around. Much better than the last time. 

Hands-on laboratory practice exercise 03/14 - 03/16

Area of improvement

No unsightly burnt crust

Oven spring

Area needs improvement

Scoring 80% hydration dough is a challenge even straight out of the refrigerator

Country Bread EIB Style (Forkish) AKA

Pain de Champagne 

KA Bread flour

Hayden Einkorn Whole grain Wheat 

Hayden Gazal Whole grain Rye

Hayden Purple Barley

Hydration 80%

Prefermented flour 20%

Salt 2.2%

Yield:

Total dough 1800g

Three at 600g

The 100% biga bake was not very successful. 

Got an OK loaf at the end, but was a little too heavy and chewy.

Used 30% wholegrain rye and 70% strong white wheat. 

Used all 400g for the biga, with 40g of liquid SD starter and 180g of water. Added the remainder of the water to the biga after 24h.

Biga smelt nice and looked developed correctly.

Surprisingly, just mixing the extra water to the biga was much harder than when I did it with the extra flour for the 50% biga bakes. Already from the mixing I could tell that the dough was not the same consistency as with the 50% biga bakes. Just never quite came together well.

Then, the fermentation was way too aggressive and fast, rising so fast it started to tare the dough and looked way too bubbly. I think there was not enough time for the gluten to form properly before the fermentation kicked in.

Then, after the initial very aggressive fermentation, the gas seemed to go out of the dough a little and it grew much less impressively, even though the fermentation activity was still strong.  

It felt as if the dough was already over fermented after a couple of hours. 

Got descent oven spring, however, but the loaf was quite heavy and hard once it had cooled down.

Funnily, it actually improved substantially as it aged, becoming moist and soft in day 2 and 3 after the bake. Maximum hardness was in day 1. 

The taste was OK. Slightly tangy but nice. Nice with cream cheese and ham or smoked salmon.

I am trying a similar bake but with only 50% biga this weekend to see how they compare, but I am sure that 100% biga is not the biga sweet spot. 

I know it is 30% wholemeal rye, but I've baked much better and softer 30% loaves, even with my liquid levain.

Happy π Day 3.14159.   The year of our Lord 2024. 

The tale of the tape.

For the cracker Jack crew at Banner imaging Mesa

1. NY street slice pie

1. Queen Margarita of Savoy

Results of my first round of Colomba testing.

I think that results were satisfactory, but I learned several things:

1. Recipe: Colomba is not the same as panettone. I used my current panettone recipe, and the results were almost too soft and airy; Colomba is a long, flat cake, and so it needs a bit of structural integrity to be physically stable. Make sure your recipe isn't extreme in any direction.

2. Baking: Don't put the pans on a baking sheet, as the bottoms will either be burned or not as done as the rest of the cake. Because of the shape, Colomba bakes in less time than panettone. There is a balance between baking slowly enough for optimal dextrin formation, and fast enough to achieve good oven spring. Baking on a preheated stone seems like the best option to achieve both.

3. Sugar: This is a sweet cake, with a lot of top crust area. Between the glaze, pearl sugar and powdered sugar, it can become too sweet. So, reduce the amount of pearl sugar to a dramatic sprinkle.

4. Skewers: Make sure you have long skewers ready that can be placed in pairs diagonally through the pans right after removing from the oven, and have a place to hang the cakes. 

Crumb:

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 This was a nice crumb result, for me it is more attractive than Massari's Colomba, which is made "con metodo pandoro". I can appreciate this, as a pandoro version would have a sturdier crumb. I have had the Fiasconaro Colomba Pandorata, and don't prefer it. And so, I am working with panettone dough here.

It is a light crumb and very moist; baked in 35 minutes to 93-4C. The shape of Colomba makes it important to check internal temperature in the center of the cake.  

My paper pans are small, designed for 500g of dough. I scaled these cakes at 550g, but will go higher next time. This is more of a fashion thing.

Dough development:

My Lievito Madre was out of storage for four days, and was fed twice/day, with alternating warm/cool refreshments and also alternating water and free storage. (water for warm refreshments, free for longer, cool refreshments). I use a thermoelectric cooler for both.  I find that around day three, I usually begin to see much more dramatic rising of the LM, particularly during warm refreshment (expected). I go another day before using the LM for baking. 

I did two baking-day refreshments, 4 hours each, each one rose very well. This helps to "sweeten" the LM just prior to using it to bake.

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My first impasto was made with Pasini panettone flour, fermented at 22C for 10.5 hours. The final pH was 5.01. 

My second impasto was made with King Arthur Galahad flour because of this nice high pH, no worries about gluten damage in the dough. This was done to get the softest crumb, and indeed the crumb was very soft. Dough at the end of second impasto was extremely extensible and handled well. 

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For the next test, I will use technical flour for the second impasto as well. (It remains to be seen whether baking on a hot stone will offset the tenderness of the crumb)

Final rise was 4.5 hours at 28C in the Brod & Taylor proofing box. Glazed, pearl sugar, whole almonds and powdered sugar applied just before baking.

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Overall, this was a good test and it's always nice to eat the results! 

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If you think about it, the spicing used in falafels (cumin & coriander, garlic, cardamom...) is like a recipe for a bread spice. The thing is though, how would you put a falafel into a bread. Home made falafel mixture, with freshly minced chickpeas, fava beans or lentils? Even better still why not use a box mix which has already been dehydrated and they've done part of the work for you already!

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Method was as follows:

    50m saltolyse, complete with salt and falafel mix

    Added levain using the dough hook for 2 minutes only.  Completed this with 35 slap and folds

    30 minutes later added bassinage of 50g of water that had been held back, bringing total water to 600g. Also added 4g of leftover falafel mix here.

    20 minutes later bench fold to close the dough up

    At 4 hours 45 min after adding levain pre-shaped into rounds

    20 minutes later final shape

    20 minutes later into fridge

    (next day, 16 hours later) baked the first bread - 230C with steam for 20 min, then 200C without steam. Second bread had an hour in the proofer extra time whilst the first one baked