The Fresh Loaf

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August 20, 2022 - 5:50am
Benito's picture
Benito

Blueberry Lemon 50% WW SD Rolls

Heading to some friends for a celebratory lunch, one of whom is retiring. We cannot possibly arrive with only some flowers and a card, so what better to bring than some home baked bread. In this case I wanted to use fresh Canadian grown blueberries and enhance them with lemon.

Using the 50% WW SD sweet rolls recipe I’ve made now a couple of times, I added the zest of one lemon into the dough. The filling is butter, lemon sugar (ensure you zest the lemons into the sugar and rub it all together to get the lemon oils into the sugar) and fresh blueberries. Finally for some extra lemon zing they are finished with a lemon drizzle icing.



Sweet Lemon Glaze

 

juice from ½ large lemon* this makes more than needed
½ cup (60g) confectioners’ sugar

1 Tablespoons (15-30ml) milk, half-and-half, or heavy cream

Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you’d like it thinner, add more lemon juice or cream. Pour over sweet rolls.

FOR THE FILLING:

30 g Butter melted and slightly cooled

3/4 c. Sugar

The zest of two lemons 

2 c. (Heaping) Fresh Blueberries

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Brush melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth.

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak. For my starter I typically see 3-3.5 times increase in size at peak. The levain will smell sweet with only a mild tang.

Tangzhong

In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl. Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature. You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.

Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain. Mix and then break up the levain into many smaller pieces. Next add the flours. I like to use my spatula to mix until there aren’t many dry areas. Allow the flour to hydrate (fermentolyse) for 20-30 minutes. Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins. You may want to scrape the sides of the bowl during the first 5 minutes of mixing. Next add room temperature butter one pat at a time. The dough may come apart, be patient, continue to mix until it comes together before adding in more butter. Once all the butter has been added and incorporated increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins. You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane. You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat. Next add the zest of one to two lemons, that way they do not interfere with the gluten development. Mix until they are well incorporated in the dough.

On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2 - 3 hours at 82ºF. There may be some rise visible at this stage.

Optional cold retard overnight or just 1.5 hours to chill the dough for easier shaping.

Prepare your pan by greasing it or line with parchment paper.

This dough is very soft. Act quickly to roll, spread the filling, and cut before the dough warms and softens further. If it begins to soften, place it in the fridge to firm.

Remove your bulk fermentation container from the fridge, lightly flour your work surface in a large rectangle shape, and the top of the dough in the bowl. Then, gently scrape out the dough to the center of your floured rectangle. Lightly dust the top of the dough with flour, and using a rolling pin, roll the dough out to a 15″ x 15″ square or larger rectangle.

Brush melted butter on rolled dough. Sprinkle lemon sugar mix then blueberries on top.

Starting at one of the long sides of the rectangle in front of you, begin rolling up the dough as you move across. Be sure to tightly roll the dough by gently tugging on the dough as you roll.

Once finished rolling up the dough, divide it into nine 1 1/2″ pieces using a sharp knife. Transfer the pieces to the prepared baking pan and cover with a large, reusable bag, place in a warm spot. I use my proofing box set to 82°F. Final proof may take 2.5-4 hours, be patient and wait until the dough passes the finger poke test.

Be sure to start preheating your oven about 30 minutes before you feel the rolls will be fully proofed. For me, the final warm proof time was about 3 hours in my 77°F (25°C) room.

Bake

Preheat your oven, with a rack in the middle, to 400°F (200°C). After the warm proof, uncover your dough and gently press the tops of a few rolls. The fully proofed rolls will look very soft. The texture of the dough will be almost like a whipped mousse. Be sure to give them extra time in warm proof if necessary. If the dough needs more time to proof, cover the pan and give the dough another 15 to 30 minutes at a warm temperature and check again.

Once your oven is preheated, remove your pan from its bag, place it on a lined cookie tray and then slide it into the oven, and bake for 30 to 35 minutes.

Once fully baked, fully cool on a rack before glazing.



My index of bakes.

August 19, 2022 - 5:41pm
WatertownNewbie's picture
WatertownNewbie

Emmer Bread (leslieruf) -- My Bake

A place where I order rye chops also has emmer flour, and I decided to get some.  Looking for a recipe, I found one on TFL by leslieruf.  By and large I followed his description, although there were a few fairly minor differences.

Instead of a starter build, I simply used 50g of my starter combined with 50g of bread flour and 50g of water for the levain the night before.  Overnight this did the usual of turning into a frothy bubbly mixture.  The next morning I put emmer flour (113g), bread flour (262g), and water (250g) into my 6-quart Cambro tub and worked them into a unified mass, which sat covered for 45 minutes.  The next step was to add  most of the levain (125g) and a small amount of salt (6.75g).

Leslie used a mixer, but I opted for working the dough by hand.  After a few minutes I had merged the levain and salt into the flour and water mix sufficiently that I felt comfortable dumping the dough onto a granite countertop on which I did 125 French folds (eighty-five and then a pause for a minute or two before the remainder) to build some gluten and strength.  The kitchen was 72F, and the dough temperature was 74F.

This is a soft dough (as Leslie described), not quite like ciabatta dough but tending in that direction.  Four stretch-and-fold sessions followed at thirty minute intervals, and the dough did gain strength during that process.  An hour after the fourth S&F I gave the dough another S&F and thereafter left it to sit while it expanded a bit and showed the presence of some bubbles.  For this I looked not only at the surface and sides but also lifted the container and looked at the bottom, which I have found to be a reliable way to judge the growth of bubbles during bulk fermentation.  Total time for the bulk fermentation was exactly five hours.

The dough went back onto the granite countertop for a pre-shape.  Leslie had omitted this step, and I felt that 20 minutes was about right given the extensible nature of the dough.  Shaping into a boule was straightforward, but I needed to flour the top surface and my hands to keep the dough from sticking during that process.  Next time I will also be sure to flour my banneton sufficiently.

The banneton went into a plastic bag and then into the refrigerator for an overnight proofing, which lasted a bit over fifteen hours.  The dough had expanded a little overnight and was sticking to the sides of the banneton more than dough usually does (hence the reminder to flour the banneton a little more next time).  The dough was also a challenge to score as can be seen from the top view photo.  Nonetheless, I managed to get the dough into the Dutch oven and placed into the 465F pre-heated oven.  After 15 minutes I removed the lid, and the total baking time was 42 minutes.

The loaf weighed 649 grams, has a nice soft but chewy crust, and has a pleasing crumb.

Here is another view of the crust.

Here is the crumb.

Leslie remarked in his post that he could not really detect the emmer flour at 30% of the total flour and felt that more the next time might change that.  I agree, but the next time in addition to slightly increasing the portion of emmer I will likely also slightly decrease the hydration.  This recipe is about 71.4% hydration, and given the nature of emmer I am wary of reducing the gluten and strength provided by bread flour without also adjusting the amount of water.  (Leslie, did you bake this bread again with any alterations to your first bake?)

This was a nice alternative to my typical bakes, and I will definitely try it again.  Thanks to Leslie for posting his bake and giving me the opportunity to try a bread with emmer flour.

Happy baking.

Ted

August 19, 2022 - 10:10am
Benito's picture
Benito

Poppy Seed Onion Deli Rye

Inspired by a recent post by Eric Hanner’s daughter, I decided to have another go at the deli rye recipe that Eric has shared with us.  As you may know he passed away before his time and although I didn’t know him, I know many of you did here on TFL.  Based on my previous bakes of this recipe, I’ve made small changes which are reflected in the spreadsheet and instructions.  If you’re worried that the onion flavour will be too much, you can just used filtered water instead of the water used to rehydrated the onions.



Build levain overnight 74°F for 8 - 10 hours

Boil filtered water about 250 g and use to rehydrate the onions overnight. When ready to start the dough in the morning, strain the onions and use the water to make the dough. If you’re worried there might be too much onion flavour, use regular filtered water than wasn’t used to hydrate the onions.

Mix bread flour, VWG, onion water (minus holdout water), yeast and sugar using a mixer. Once incorporated let rest for 15 mins. This is a stiff dough. Then mix on low speed to build gluten. If the dough seems just too stiff for your mixer to develop, add some of the levain since it is 100% hydration.

Once gluten well developed add levain mixing again until well incorporated and gluten well developed, the dough will be a bit loose at this point. Then add the salt and holdout water (if needed) gradually and again mix until well developed. The salt will tighten up the dough. Add the rehydrated onion and mix until well combined.

Transfer the dough to a well oiled bowl and continue bulk fermentation 82ºF for about 1-2 hour or until the dough has at least doubled.
Once bulk is complete and the dough has at least doubled pre-heat the oven to 500ºF with the dutch oven inside.
Dust the surface of the dough and the countertop with flour and release the dough onto the countertop. Degas the dough by patting it down with the heel of your hand. Shape into a batard.
Transfer the batard to your final proofing device. I used a cookie tray with bottles of wine on either side, then my couche and then a sheet of parchment paper. I placed the dough seem side down onto the parchment supporting the sides of the dough. I brushed the surface with water and put poppyseeds on the outside of the dough.

When oven pre-heated to 500ºF, brush the dough with the cornstarch glaze then score with the bread knife and load into the dutch oven to bake with steam for 15 mins at 450ºF then remove the lid and drop temperature to 420ºF for 20 mins and then drop temperature again to 350ºF and bake for another 10 mins. Make sure the loaf is fully baked, remove it from the oven and tap on the bottom to ensure that it sounds hollow. If hollow then it is done. Place on a cooling rack and brush once again with the cornstarch glaze.

Cornstarch Glaze - (makes more than needed)
Bring 125 g water to a boil in a small sauce pan.
In a 1 cup measuring cup, whisk together ⅛ cup (31 g) water and ¾-1 tbsp cornstarch. Slowly add the dissolved cornstarch mixture into the boiling water, whisking constantly until the glaze has thickened slightly. Take it off the stove and set aside until needed. It will be quite thick by the time it is needed.




My index of bakes.

August 17, 2022 - 9:35am
idaveindy's picture
idaveindy

99th bake. 08/16/22. WW, rye, BF, starter, malt, IDY.

Aug. 16, 2022.  99th bake.

WW, rye, bread flour, red rye crystal malt, starter, IDY.

I used 20 grams of ground red rye crystal malt for 350 g total flour, which gave a good malty taste, but perhaps a tad too much.  Next time I'll back it off to 5%.

Inspired by other rye formulas, notably Ilya's, this time, immediately prior to baking,  I painted the top of the loaf with a mix of 6:5 ratio of water to dough.  Then after baking, I brushed on a thin layer of a gelatinized mixture taken from a small batch of about 1 tsp corn starch in 1/4 cup water. (I only used a tiny fraction.)

Soaker:

  • 200 g home-milled hard white spring wheat, Prairie Gold. 
  • 30 g home-milled hard red winter wheat, generic, from 2008. 
  • 20 g Simpson's Red Rye Crystal malt, ground from whole kernals. 
    See: https://www.thefreshloaf.com/node/70085
  • 6.5 g salt. 
  • 210 g bottled spring water. 
  • mixed above at 10:24 am.

Othe ingredients, mixed together and added as a whole to above:

  • 26.5 g 100% hydration starter, using white bread flour. 
  • 4.1 g discard (wanted to use 30 g of starter but didn't have enough.) 
  • 40 g bottled spring water. 
  • 7.1 g bread spice[1]. 
  • 15 g Gold Medal bread flour. 
  • 70 g home-milled whole rye. 
  • 1/8 tsp Fleischmann's instant dry yeast. 
  • 6.5 g bottled spring water. 
  • Mixed the dry ingredients together. Mixed the starter and water. Then right before adding the soaker, the wet and dry were combined, and then added the 6.5 g water to get hydration right. 

Then:

  • 11:45 am - 11:53 am: mixed the above with the soaker. And added another 5 g water. 
  • 12:32 pm: kneaded some. 
  • 1:30 pm: kneaded some. 
  • 2:30 pm: kneaded some. 
  • 2:53 pm: shaped and panned in a Lodge cast iron loaf pan 4LP.  Pan was greased with melted vegetable shortening (generic Crisco) and dusted with durum semolina. 
  • Top of loaf was painted with a 6:5 mixture of water:dough (same dough as loaf.) 
  • 3:59 pm: Covered in aluminum foil.  Baked in toaster oven, 400 F, with both upper and lower heating elements, "Toast Mode". Oven had been pre-heated to 450 F. 
  • There is a 9" round pizza stone sitting on top of the metal guards of the lower elements, but underneath (and not touching) the oven rack. The stone does not touch the heating elements. Being round, it does not cover the entire heating elements, maybe 3" of each one. This is enough to shield the bottom of the loaf pan from direct radiant heat of the lower elements. The loaf pan sits on the oven rack, a fraction of an inch above the stone. 
  • 4:16 pm: Rotate 180 degrees.
  • 4:22 pm: uncover, turn off upper heating elements, leaving bottom elements on, "bake mode."
  • 4:33 pm: turn back on the upper elements, "toast mode."
  • 4:44 pm:  Previous loaves took only 45 min to bake, but inner temp was only 188 F.   De-panned and put back in oven on rack.
  • 4:58 pm: 206 F.
  • After baking, I brushed the top with a cornstarch glaze. Approx 1 tsp cornstarch in 1/4 cup water, heated until gelatinous. 

The only difference from the previous loaf  I can think of that made it require 14 more minutes of bake time is painting the top with water+dough.

 


 


 


 


 


 

 

[1] A batch of my bread spice is:

  • 1 tbsp whole dry anise. (Use another tbsp of fennel if you don't have anise.) 
  • 1 tbsp whole dry fennel. 
  • 2 tbsp whole dry caraway. 
  • 4 tbsp whole dry coriander. (It's hollow and lightweight.) 
  • Toast the whole spices in a pan until aromatic. 
  • Let cool. 
  • Grind in a whirly spice/coffee grinder. 

I originally got it from Hanseata. She used 1 part fennel, 1 part caraway, 2 parts coriander. Toasted first, then cooled, then ground. I split the fennel into 1/2 anise, 1/2 fennel.

August 16, 2022 - 8:32am
trailrunner's picture
trailrunner

WW YW Pullman 13” with trinity

 

Crumb pics . 😊

 


Haven’t baked this in awhile. It’s so easy that it’s almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13” Pullman REALLY WELL…. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. That’s it. The bulk is done in the pan . Dan was the first to popularize this method. 

335g AP 

335 WW ( milled Rouge de Bordeaux and Turkey Red) 

70g Semola Rimacinata 

28g Rye ( milled Danko Rye)

400-460 g H2O- watch your dough and adjust as needed

( I used 100g YW as part of my water. ) 

42 g each honey, EVOO, Buttermilk = 126g trinity

13g salt 

126 g active YW levain 

 

August 15, 2022 - 8:13pm
Yippee's picture
Yippee

20220815 Malted sandwich bread with CLAS

 

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

 

 

 

This bread is very easy to make once you get all the ingredients.

 

 

 

 

 

Making malted wheat flakes

 

 

 

We can flake it using Trailrunner's method 

 

 

 

or 

 

 

using  a pasta maker

 

 

Either start with non-diastatic wheat malt, such as this one:

 

https://www.brewingwithbriess.com/wp-content/uploads/documents/Briess-PISB-Caracrystal-Wheat-Malt.pdf

 

 

 

or 

 

 

Moisten diastatic wheat malt with water not more than twice its weight, steam it under pressure in an Instant Pot for 30 minutes to soften and convert it to non-diastatic malt, and flake it with a pasta maker. Using this method, 55g of wheat malt yields ~ 89g of flakes.

 

 

 

 

 

 

 

 

 

 Click to enlarge

 

 

 

 

Ingredients

 

A.

3% whole wheat CLAS

4.5% water - CLAS

84% Beehive AP

4% sugar

0.2% barley malt powder

46% water

 

 

B.

2% salt

0.6% dry yeast

 

C.

5% butter

 

D.

13% wheat bran

12% water

 

E.

25% malted wheat flakes

 

Total dough weight 680g

DT 31C

 

 

 

Mix

+A. above and mix until a dough forms

continue to mix,

and +B. to fully incorporate and develop gluten

+C., continue to mix to combine 

gradually +D.(could have incorporated more water, but I was in a rush today)

gradually +E.

 

 

 

Bulk

~32C x 90 mins

 

 

Shape

9x4x4 tin

 

 

Proof

38C x 50 mins

 

 

Bake

446F x 40 mins, no steam

unmold

446 x 5 mins, rotate

446 x 5 mins or until it taps hollow

 

 

 

 

 

 Click to enlarge

August 15, 2022 - 11:06am
CrustyJohn's picture
CrustyJohn

July/August Notes

I've been way behind about typing up notes on my past few loaves.  A couple were nothing new and worth making notes on, but two are worth jotting down even if I've forgotten the details.

Lavender Loaf

This loaf was pretty bread flour heavy.  I think it was maybe 80% bread flour and 20% white spelt flour.  The notable aspect of this is that I incorporated a pretty good amount (maybe 20g) of lavender (some fresh, mostly dried), probably a good bit more than the two or three previous times I've tried adding lavender.  For the first time the lavender flavor came through distinctly- a very nice but not overpowering flavor. Paired nice with cheese and the fresh figs that were ripening then.

 Brown Rice Loaf

Other notable loaf was a brown rice loaf.  I regret that I forgot to weigh the cooked rice before I added it, but I used 1 cup if cooked brown rice.  I think I was a 600g loaf, with some rye and some whole wheat.  I was pleasantly surprised that the rice did not seem to change the moisture and handle-ability of the dough when added anywhere near as much as with other porridge and soaked grain additions.  The flavor was quite nice and the texture excellently creamy. 

One thing I did for both loaves was coat the outside in cornmeal rather than flour.  I really like the result: a bit more texture and the crust seemed to come out crunchier.

August 14, 2022 - 10:17pm
StevenSensei's picture
StevenSensei

Sesame Coconut Matcha Milk Bread

I decided I wanted to do something different and fun so why not make a multi-flavor sweet milk bread and see what happens. I found out that deliciousness happens!

FULL RECIPE AND CALCULATIONS HERE

 

I started with a basic milk bread recipe that I use for dinner rolls / hotdog buns / hamburger buns. Scaled it to 900 grams and then divided the dough into 3 parts. Added mix-ins of black sesame, matcha powder, and dried coconut into each. 

Once proved I stretched out each dough and gave it a light sprinkle of sugar, a mist of water from a spray bottle, and then layered the next one. That stack of dough was then shaped and put into a pan for the final proof. 

Finally the whole thing got baked and the results were pretty on the inside and out!

Sensei's Report Card

Tasting Notes: Soft and sweet. This would make amazing French toast for breakfast. I've enjoyed it lightly toasted with some butter and even just as is. The sesame is a bit strong and can overpower the other flavors, however if I pull a part of the bread apart and eat the flavors individually they are present. I could honestly see doing this again as just coconut...or just matcha or maybe even a coconut pineapple bread.  

 

Time/Effort: Takes about 4 to 6 hours from start to finish as it is a yeasted bread that is risen twice and baked the same day. Low effort as it can be made completely in a stand mixer other than shaping.    

 

Would I make it again: Yes, I would make this one again. I would leave out the sesame as it can be a very strong and dominating flavor. Or just do it as a sesame bread. I love coconut so I'll likely do it with just coconut or maybe as a coconut pineapple bread next time. This is a fun sweet breakfast bread for sure. 

August 14, 2022 - 7:56am
Benito's picture
Benito

Vegan Sour Cherry Rhubarb Steusel Pie

One of our closest friends are vegan so it is a fun challenge to have them over for dinner.  I still have frozen rhubarb from another friend who lives in the countryside so decided that the sour cherry rhubarb combination was so good it needed to be repeated, but this time without my all butter crust.

Following Rose Beranbaum’s vegetable shortening recipe in her book I made a shortening based crust.  I much prefer the flavour of butter to shortening’s lack of flavour, but shortening has some positive attributes as well.  It is softer at fridge temperature so starts to roll out extremely well right out of the fridge.  It also doesn’t melt on you as easily as you roll it out and handle the dough.  It browns more quickly than butter based pastry which is a positive or a negative as long as you are aware of this.  Despite shielding the edge of the crust after it was par-baked, fill and topped it still ended up more brown with slight bitterness I associate with over baked crust edge.  In the future, I’d shield it even soon maybe even right from the start of par-baking.  Finally it can make a flaky crust if you give the dough enough folds, but it easily is much more tender than an all butter crust.

For the streusel topping, I used a vegan butter.  Once again I missed the flavour of butter in the topping, however, the streusel’s flavour had hints of butter in it from the vegan butter.  I browned nicely without over baking.

Final note to self, when pre-cooking the filling there is no need to fully heat and fully thicken it.  I would probably just cook until it just starts to thicken and leave it loose as it will fully cook in the oven in the pie.

I added some almond extract to the filling along with lemon juice, both these additions really enhanced the pie.  As you know almond and cherry go extremely well together so a bit of almond extract just makes the cherry sing without making itself been known.  Lemon juice is almost always a positive from making fruit pies sing that that is no different there.




My index of bakes.

August 13, 2022 - 11:43am
Isand66's picture
Isand66

100% Durum with Harvest Grains

3AUG

    I haven’t made a 100% (or pretty close) Durum bread in quite some time.  After seeing some excellent posts of recent Durum bakes on TFL I decided to try a new version myself.

I decided to do a 2 step build for the levain to make sure it had a lot of strength to give some nice rise and structure to the Durum flour and it really did make a big difference.

I recently went on vacation to Vermont and of course stopped by King Arthur Flour and stocked up on some goodies including their Harvest Grain Blend.  This includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  I soaked these in hot water for a couple of hours and drained them completely before adding them to the final mix.  I’m sure it added some extra hydration to the dough which is not included in the formula.

I was very happy with how this one turned out.  The golden crumb is nice and fluffy and open.  The crust was perfect and overall the bread tasted fantastic.  This was incredible grilled, brushed with some olive oil and topped with some fresh mozzarella.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  Harvest Grains drained and mix on low for 5 minutes.   If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, Harvest Grains and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

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