This is the last of the straight dough recipes in the book.
Ken is right when he says of this recipe’s schedule , that starting a Sunday morning with bread coming out of the oven is pretty nice. Mix by hand just until incorporated. The bread will be out of the oven just after 5 p.m. 1. Baking my way through a lazy weekend afternoon…, bread #4 – overnight 40% whole wheat bread. As with my last bread bake I used the Avra flour for both types. Adapted from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. All of the steps are thoroughly illustrated and the results for the two formulas I have tried so far have been amazing. Like the last entry for the overnight white, this was a variation on the theme of overnight fermentation.
Ingredients in No-Knead Bread. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. It was from the San Francisco Baking Institute.
But that too is probably a function of my preference for big air pockets in my bread! Unlike the overnight white where loaves where shaped only after a night long ferment at room temperature, this week’s bread involved a five hour afternoon room temperature bulk fermentation, which was then shaped into loaves for a long slow refrigerated proof. The aroma is beautifully nutty.
But I’m left with a lingering wonder – how the Avra flour, if at all, is impacting my bread. Thirty minutes later I took off the lids, and let them cook for an additional 20 minutes. As with my last bread bake I used the Avra flour for both types. After a travel absence last weekend, it was time to get back to the book. Enter your email address to follow this blog and receive notifications of new posts by email. Here is what I did, I cut the recipe in half so I used 500 grams of bread flour (next time will probably use KA All purpose), 360 grams of water at 94 degrees and 11 grams of salt and 2 grams instant yeast. Here’s how they looked after the bake. The crust on the first bread was probably still better – it could also be impacted by the addition of some Caputo as I was in a pinch. Change ), You are commenting using your Twitter account.
And with just the right amount of bitter/burnt after taste from the crust his bread really does have a great flavour! ( Log Out / As I move away from straight dough bread this week I would say that the first bread I made – the Saturday white – had the best rise and crumb in many ways (lots of air pockets, high rise, glossy crumb and probably the best crust). The pictures below show the loaves before and after their time in the fridge – about 14 hours. Weights and measurements: 600 grams of white flour; 400 grams of whole wheat flour; autolyse called for 800 grams of water which was added at 91 degrees; 22 grams of fine sea salt and 3 grams of instant active dry yeast.
Timeline: autolyse at 11:36am Saturday morning; first folding in of yeast and salt by 12:05pm; two more folds were completed by 12:16pm – having a temperature of 84 degrees at this point; and as I had to run out, I couldn’t get to the last fold until 1:50pm – the temperature had dropped to 81 degrees at this point; shaped the loaves at 5;15pm and rested them into banneton baskets; placed in plastic bags and into the fridge shortly thereafter. Given my family schedule this week, it involved an early wake up call to get the bread into the oven.
The third – the overnight Saturday white didn’t work out too well for some reason, but this weeks – overnight whole wheat – was probably the overall best tasting of the group.
Hopefully my technique will improve with time. Cover and let rest for 20 to 30 minutes.
As to the crumb, the holes weren’t as large as I would have thought. The first two same day breads in the book seemed much easier to handle and shape after fermentation than these last two overnight breads. That’s it!
By Sunday morning the oven was pre-heated to 475 degrees by 7:15am and in they went on the middle rack (dutch oven method). Here’s my story for the bake this week…. I have an additional thought that’s going to have me give the overnight white another try – more on that below. https://www.yummly.com/recipes/homemade-bread-flour-salt-water-no-yeast
I’m not sure if it’s due to the finely milled Avra flour or how the dough develops with such a long fermentation.
At some point I think I’ll pick a bread and make a loaf with it and a general purpose Robin Hood flour and see how it compares directly.
The book is worth buying. Change ), You are commenting using your Google account.