Rustic Bread

This recipe in The Fresh Loaf probably has one of the longest list of comments. In fact comments and questions span over a good 15 years, from 2005 to 2020. I admire the long term commitment of the OP who still answers questions about his recipe tirelessly.

This recipe can be a bit daunting. The overnight preferment is stiff and it felt impossible to even get started ( what with my bad wrist ) without my Kitchen Aid. The dough to be added the next day was almost a disaster ( flying flour !) as I tried to take a shortcut and added the main dough into the preferement that was left to ferment in the mixer bowl overnight.

One of the things I took pains to do was to weight every item instead of using volume which is dicey for this recipe, considering the amount of comments about it being too wet, too dry etc.

Overall, I approached this recipe with much care and trepidation, making sure to give it enough time to proof from start to finish. Also, I have adopted the pull and fold method instead of punch down and knead. I have a weak spot for open texture in my bread and pull and fold seems to bring out the artisanal baker in me better! 

Verdict: Wee bland due to reduced salt in the main dough (my fault), uneven open texture that is sort of artisanal and a slight banana flavor of a ripe sour starter.

Alright, enough of this talk.  Let's get back to the action. The following are my own actions and some insights as to how I can do better the next time.

Credits: The Fresh Loaf by Floydm

Makes 1 big loaf.

Time: 2 days

Method:

The night before,

1. Dissolve 1/8 tsp of instant yeast to 280ml of tepid boiled water. 
2. Separately, combine 450g of bread flour and 1/2 tsp of sea salt.
3. Tip flour into the yeast mixture, combine using the mixer until everything comes together.
4. Cover. Leave to ferment overnight. I used this preferment the next day, 12 hours later.

The next morning, combine:

1. 280g of bread flour + 170g wholemeal rye flour + 1/2 tsp salt + 1/2 tsp instant yeast 
2. Tip mixture over 370ml of water. Mix. 

(Note: 1/2 tsp salt is my bland version. Floyd used 1/2 tbsp which should be more optimized )

With the preferment still in the mixer, use a hook to loosen up the now slightly poofy overnight preferment.

Add the dough mixture mentioned above.

Knead in the mixer for a good 10 minute until gluten forms, on low.

Transfer the kneaded dough to a greased pot.

Cover. Let it rise, about 1.5 hours.

...wait....

Tip the shaggy dough onto a clean worktop.

Pull the left end of the dough and fold back to the middle.

Repeat for the other side.

Pull and fold the dough at the end farthest from you.

Repeat with the end nearest to you.

I enjoyed pulling and folding this monster and so did a couple of times.

Transfer the dough to a prepared (greased, dusted) Pullman.

Cover with oiled cling wrap, loosely.

...wait...

When dough is about 1 inch from the top of the Pullman boix, preheat oven to 230C.

Score the dough as well as you possibly can ( as you can infer from here, I did quite poorly, with a token 4 inch score ).

Preheat the oven to 230C. I preheat the oven with a shallow rack with half a cup of water to encourage oven spring.

...wait...

Just before baking, mist the dough using a mist spray.

Bake the bread at 35 min. It should be very tan.

Remove the bread whenever possible to cool it further on a rack.

Only slice the bread when bread is completely cool to avoid eating a gummy mess.

Light rye bread with fennel

Ever since I heard that rye bread is a better option than regular bread, I have been churning loaves of the crusty staple for dinner. It would have been a feat using my bare hands but the stand mixer make light work kneading the rye dough. It is a heavy duty task my bread machine could not handle.

This recipe is a light version of rye bread, with almost 5 parts of bread flour to 1 part rye. There is a substantial amount of refined flour so moderation is advised for those who need to cut back on carbs.

I like the addition of caraway because it gives the occasional burst of sweet, refreshing sensation to the palate. The sturdy nature of the rye bread works well with curry, which is how I eat it.

I have simplified the procedures first seen at Smitten Kitchen but for the details, hop over to Smitten and check out the very well documented process.

Adapted from Smitten Kitchen.  

Sponge :

117g bread flour

95g rye flour

3g instant yeast

20g coconut  sugar granules

10g malt syrup

360g cooled, boiled water

Flour Mix :

350g bread flour

2g instant yeast

2 Tbsp fennel seeds

Others :

1 Tbsp canola oil

cornmeal for handling

Method :

Sponge –

To make the sponge, combine and mix the dry ingredients. Add malt and water.

Mix until mixture is sludge like and aerated.

Assembly -

Combine and mix the flour mix.

Lightly pour the flour ix onto the sponge. Do not stir.

Put contents aside, covered, for the sponge to work through the top dry layer, about 4 hours.

When the top portion of the flour mix is bubbled through, add oil (others).

Knead using a stand mixer until dough comes together.

Leave to ferment in an oiled container, covered, about 1-2 hours.

Remove fermented dough on worktop dusted with cornmeal.

Lightly shape the dough using a pastry cutter.

Transfer the dough to a Silpat lined tray dusted with cornmeal.

Leave dough to rise until it doubles in bulk or until finger pressed on the dough springs back.

Preheat the oven to 230C.

While heating, lance the dough with deep cuts. Mist the surface of the dough.

Bake in the preheated oven at 230C for 15 min.

Lower the temperature and continue to bake the bread at 200C for 30-40 min or until the internal temperature of the bread is 88C.

Cool thoroughly on the rack before slicing. Keep chilled in an airtight bag to prolong freshness.

Peasant bread - wholemeal flour and rye

A biga is a type of bread starter, used often for Italian breads. One example of the biga-based bread is the Italian ciabatta.


Biga normally has a hydration of 60%, that is, it contains 6 parts water to 10 parts flour. This composition is the reason for its light, open texture with a moist crumb.


Unlike other normal breads, biga takes longer to rise, but the end result is totally worth the wait. The unusually long fermentation helps form lactic acid, which not only enhances the keeping quality of the bread, but also gives it a nutty aroma and a complex flavour.


Like its cousin sourdoughs, biga -based bread is sturdy and robust, making it a good sandwich base to hold gamey meat, strong cheeses and heavy sauces.
 
My perfect sandwich out of this is to spread a thin layer of blue cheese,  slap on some sliced avocado,  chicken breast and German sausage, throw a picnic mat on a grassy patch, bring out the champagne and watch the world go by.


Makes 1 loaf.


Ingredients :


Biga ( overnight ) :

Water- lukewarm	85g
Bread flour	95g
Whole wheat flour	27g
Rye flour	14g
Instant yeast	1 pinch



Final dough :

Water ( lukewarm )	221g
Malt syrup	2g
Overnight biga	221g
Bread flour	136g
Whole wheat flour	82
Rye flour	54g
Instant yeast	3g
Salt	5g



To prepare overnight biga :


Mix dry ingredients in a bowl.
Create a hollow in the center of the flour.
Add water. Mix and knead. 2 minutes.
The dough will start off rather dry but becomes more knead-able and holds together after some kneading.
Transfer the dough into an oiled bowl, covered.
Chill for 2 hours.
Remove the biga dough and leave it at room temperature, 12 hours.
After 12 hours, the bida will loosen up and look more like bread dough.




Final dough :
Break up biga manually.
Combine dry ingredients of final dough, except salt ,  in a separate bowl. Set aside.
In a mixing bowl, add water, malt  and biga. Mix , 2 minutes.
Add dry ingredients into biga mix and knead, 3 minutes.
Cover dough and let rest for 15 minutes.


Add salt to the rested dough. Knead again, 3 minutes.
By now, you should expect gluten formation in the dough.
Transfer dough to an oiled bowl and let it ferment for 1 hour, covered.
Dough is ready for the next stage when it springs back when lightly touched.


Shaping your loaf :


Transfer dough from bowl to a floured worktop.
Make into a round mound.


Line a bowl with a floured cloth.
Transfer dough to cloth, seam side up.
Cover and let it ferment again, about 40 minutes.
It is ready when springs back when lightly touched.


Baking preparation :


Preheat oven to 250C, with a shallow tray of water to create steam.
Invert dough from cloth to a baking tray, seam side down.
Mist spray with water.
Wait for 5 minutes.
Score the bread with a very sharp knife.
Mist spray again.


Bake the bread at 230C for 20 minutes.
Bread is ready when it doesn't yield when pressed.


Cool thoroughly before cutting.


Credits : from 'Artisans Breads' by Eric Kastel

Rye and wholewheat sourdough

Rye bread

The starter hibernating in the fridge has begun to produce hooch, a yeast alcohol. It is a sign that food for the residing yeast is running low. And so a 4 day process began because it's feeding time for my starter and there's always excess after feeding. Without fail, the excess fed starter would become food for us instead.


A forage at PH caused me to cart back 2 packs of rye flour, which will go with the fed starter. Hubby and girl2 love rye and it would be the most natural thing to bake them a rye loaf, in 4 days' time.


Here goes :

Ingredients :



Water	234g
Sourdough starterq	136 g
Malt syrup	3g
Bread flour	241g
Rye flour	54g
Whole wheat flour	54g
Salt	5g



Day 1 :
Bring the starter to room temperature, overnight.


Day 2 :
Feed the starter : 1 part sour, 2 parts water, 3 parts bread flour. Stir well.
Cover. Leave to let yeast grow overnight.


Day 3:
Combine day 2's starter, water and malt. Mix to break up starter. 3 minutes.


Add flours. Knead on low speed, 2 minutes. Dough is sticky but you should see gluten formation. Rest dough for 15 minutes.


Add salt. Knead to incorporate salt. 2 minutes.


Transfer dough to oiled bowl , cover and let ferment. Dough should almost double in bulk and springs back halfway with poked.  60 minutes.


Transfer dough to floured worktop. Fold dough to thirds, like a letter. Rest 10 minutes.


Flour well a cotton cloth. Transfer rested dough to cloth.


Lift dough into a bread tray. Drape cloth over floured dough.


Proof 60 minutes.


Transfer dough to fridge, still in tray and cloth. Leave it overnight.


Day 4 :
Bring dough back to room temperature. 60 minutes.


20 minutes before baking, transfer risen dough to baking tray. Remove cloth and proofing tin.


Preheat oven to 250C, with a tray of water.


Mist spray dough. Rest 5 minutes.


With a very, very sharp knife, make a deep score on the dough. Mist spray again.


Transfer to oven. Bake on 230C for 12 minutes.


Remove water tray. Bake on 230 C for 18 minutes.


Cool sourdough well before serving.


Adapted from Eric Kastel's "Artisan Breads at Home" with the Culinary Inst. Of America