They are from Dan Lepard’s French Bread recipe recently published in the British Baker. An interesting recipe for me which uses three-quarters of the flour to make a ferment for the bread. For the flour I’ve used King Arthur’s Organic All Purpose instead of La Campaillette Des Champs flour.
I have only used 150g water for the final dough, as I couldn’t manage slashes on wet dough well. Overall hydration is 59.2%. The crumb still got some nice holes though the hydration is not high and the preferment is stiff (50% hydration). :-)
My dough had bulk fermentation for 4.5 hours instead of 2-3 hours indicated in the recipe. There were some spots of “irregular aeration” at the 3rd hour, however I was not sure whether that was enough. Hence I just left the dough for longer time. Also I proofed the baguettes seam-side down and they were under-proof because I want to make sure they have good oven spring in the oven.
They are some mini baguettes. Dough was 80g each. Just to fit in my mini-oven. I’ve made a 100% sourdough spelt too. I’ll post it up some time later. It’s nice to end my 3-day holiday with some bread baking. :-)
This will be submitted to the YeastSpotting.
Recipe is here.
Posted by Nat on October 3, 2010
The recipe I used is from Grégoire Michaud‘s Artisan Bread. I love all the irregular holes and purple stains in the crumb which are created by the levain and walnuts. A natural beauty. Agree? :-)
The spelt and walnuts pair very well too. As always I love the taste of spelt, especially the spelt berries taste really sweet after soaking in warm water overnight. A high amount of spelt in bread doesn’t create grassy and bitter tone like whole wheat. This grain should be more pronounced in making whole grain breads.
I baked the dough on the same day instead of refridgerating at 5C for 18hours for bulk fermentation as indicated in the recipe to fit my schedule. I also made it a big loaf instead of small ones, and baked it at 235C at the beginning and then lowered to 210C after the dough gained color. The bread was taken out at 45mins. The thick crunchy crust goes perfect with the nutty flavor of the walnuts and spelt. :)
I really love spelt bread! What about making a 100% sourdough spelt with walnuts for next time? Stay tuned!
Posted by Nat on September 26, 2010
This is my first post ever on cake. It’s Dan Lepard’s recipe in The Guardian. I love coffee so much and I really like the idea of adding fine grind coffee beans to this cake. The coffee bean I used? It’s Sumatra Mandheling from my french press this week… Heehee. This cake also has 2 other ingredients that I like a lot: spelt and brazil nuts. The brazil nuts pair with the coffee very well. My cake texture seemed a little coarse, maybe I should chop the nuts finer next time? Anyway, I love the taste of this cake. Yum… :-)
I didn’t make cakes for long time and almost forgot some steps. Hope this cake looks fine. Less icing maybe? No idea about icing on a cake at all!
Recipe is from the Guardian website and the link is here
Posted by Nat on September 25, 2010
Played around with Jeffrey Hamalmen’s country bread recipe yesterday. I kept the high amount of preferment as in the recipe (164%), replaced 50% bread flour for final dough by barley flour, and added extra 50% cooked rice. I also added 28% honey. Water was increased to 77% for my desirable dough consistency.
|Preferment (60% hydration)
Baked at 220C for 35mins, left in oven for 5mins after baked
*toasted at 180C for 15mins until lightly colored to enhance the nutty flavor
I love the thick, crunchy and nutty crust which seems to be a characteristic of barley bread. The crumb is sturdy and I will bake it for long time next time as it was a bit moist. Also I would prefer less honey as the it was too sweet for me.
Not sure if I am on the right track to create a dough like this? Anyway I enjoyed playing with doughs during weekends. :-)
Posted by Nat on September 19, 2010
I forgot adding salt to the dough of this bread, haha. This was until the dough doubled so quickly during 1st fermentation, I suddenly remembered it! So I kneaded the salt into the dough immediately, and that was the time I really understood how the salt could increase the dough elasticity.
The dough without salt at the beginning was lack of gluten. I thought it was because of the rye and barley flour. However the gluten was much improved after I added the salt. Anyway, I let the dough rest for its final hour of fermentation. I’m not sure how this has affected my bread.
As Dan has suggested in the recipe, I toasted the barley flour before preparing the dough. I really love the nutty smell of it. Mmmmm :) Also a banneton is necessary for holding the dough in its final fermentation, as its strength is not as strong with the rye and barley flour in it. I could see “cracks” on the seam side after its final fermentation.
This is another tasty bread. I agree that the rye and barley have served as friendly background flavors. I also like the mild sourness. It started my week perfectly. :)
Recipe from: The Hand Made Loaf by Dan Lepard
Posted by Nat on September 6, 2010
This bread smelt really sweet when taken out from the oven. I am happy that by adding 10% spelt flour to the pre-ferment and final dough can result with a more delightful bread. Compared with rye and whole wheat, spelt can give a sweeter note to the bread and its wheat flavor is more easy going.
The gluten of spelt is weak, therefore I have only used 10% this time to give it a try. As water absorption of spelt is higher, I increased the hydration to 68%. This bread is awesome and I will have more bread experiments with spelt soon. I will submit this bread to YeastSpotting. Have fun baking!
Recipe (Makes 1 big loaf)
1/12tp instant yeast
70g bread flour
10g spelt flour
Mix and leave in the fridge for overnight.
220g bread flour
40g spelt flour
1g instant yeast
All of the biga
1)Mix all the ingredients in a bowl, cover and rest for 10 minutes
2)Brush the working table with little olive oil, and knead the dough for 10-15 seconds. Return the dough to the bowl, cover and rest for another 10 minutes
3)Brush the working table with oil again, and knead for another 10-15 seconds
4)First fermentation for 1.5 hrs (fold the dough once after 45 minutes)
5)Shape into batard, final fermentation for 1.5 hrs
6)Score the dough. Bake with steam at 240C for 10 minutes, then lower the heat to 220C and continue to bake for 30 minutes
Posted by Nat on July 25, 2010
This is a recipe from Dan Lepard again. I love his recipes which are always unique, delicious and easy to make.
Dan has suggested shaping the doughs into knots in the recipe, but I’ve made them into rolls. I roughly followed the below bread site to shape the rolls. It’s in Japanese but has many photos to follow easily.
I’ve made half of the recipe which gave 6 bread rolls (80g each). They were baked at 180C for 18 minutes.
I especially like the unique and strong flavor of the stout in the rolls. The bread is also sweet because of the alcohol and honey. It’s soft and has some bites of the oats as well… :) I will make this again, and would like to submit this post to Susan’s YeastSpotting. Happy baking!
Posted by Nat on July 11, 2010
I don’t have time to bake very often and there are a number of grains and seeds in my kitchen going to expire now. There is also a 2-day old rye sourdough in the fridge. It smelt very sour. Therefore I made this bread in an attempt to clear these stuff, and the result is not bad!
The bread contains a soaker with sesame seeds, rolled oats, linseed, semolina and sunflower seeds. The soaker had a strong semolina flavor but the flavor was not noticable in the bread. Instead the bread has a stronger sesame flavor especially in the crust.
The most interesting thing is the bread is only mildly sour. Maybe I don’t have to throw out a 2-day old sourdough now. The bread is mildly sweet because of the grains too. I quite enjoyed this bread, especially enjoyed throwing anything I have on hand to the bread and returned with pleasing result. :P
My recipe (600 g bread dough):
100% high gluten flour
20% rye sourdough (2-day old)
90% water (40% for soaking the seeds overnight with some salt added)
1% instant yeast
30% seeds (sesame seeds, rolled oats, linseed, semolina, sunflower seeds)
Baked at 230C.
Posted by Nat on May 23, 2010
This is my light rye bread for the Mellow Bakers.
Some people do not like the caraway flavor in rye bread. The caraway in this bread is light. In addition to the thin crust, soft crumb and mild sour flavor, this rye bread is an easy-going one.
I could not find medium rye flour that the recipe called for. As a result I sifted half of the whole rye flour to substitute for the medium rye that the recipe suggested as an alternative, and saved the bran for the crust. Except this, the rest of the recipe was really easy to handle.
I enjoy making bread for the Mellow Bakers. I hope I’ll have time to bake more soon!
Posted by Nat on April 25, 2010
This is my first contribution to Mellow Bakers. I like this forum where people can share their bread baking results by following recipes from the book “Bread” by Jeffrey Hamelman.
In this rustic bread, there is 10% rye, 10% wholemeal and 80% bread flour (I used King Arthur All Purpose). Hydration is 69% and the dough was pretty slack. I stopped kneading when it had medium gluten development and gave it 2 folds during the first fermentation instead.
However the dough was still too slack to make a shape except making it into a ciabatta. It spreaded out as well when removing from the couch to the baking tray. As a result the bread was resulted quite flat. I think I should use stronger flour next time!
The bread was baked at 450F for 38mins. Its taste was good with a complex flavor in the crumb and crust. Love it, except my skills in managing the dough strength is yet to be improved!
Update on Dec 11, 2010
I’ve always thought King Arthur’s All Purpose Flour can be used for bread as there was a baguette recipe on the back of its flour bag. Until a month ago I received an email reply from King Arthur as I asked them about the flour, I realized I should really use bread flour suggested in Jeffrey Hamelman’s book instead of AP, as AP is a soft flour. Now I know why my rustic bread turned flat!!
Posted by Nat on April 19, 2010