New Yeast, New Kitchen

Today’s Bread Recipe
7.5 oz natural yeast starter
2.5 oz whole wheat flour
1 oz rye flour
15.6 oz white flour
.3 oz salt
.1 oz yeast
11.2 oz water

The Process

So much changed in this batch! I used name brand flours rather than my normal Trader Joes. My original yeast died off because I was not able to feed it for a couple of weeks. Note, the yeast I grew also got contaminated, so I have had to start over again. Also, I used a Kitchen Aid mixer instead of hand kneading.

The grain bill changed up, I believe because of the change in brand. I made two half loaves and two baguettes. This recipe should be close to a 70% mixture. I thought the salt adjustment would give the yeast oven actions. However, it didn’t give it enough to cover my quick rise schedule. As a result, the loaves did not expand as much as I would like. They were dense but really great flavor. Sorry, no pictures.

I made my dough, kneading it about 10 minutes, until tacky. I then rolled it in olive oil and did a retarded rise in the refrigerator overnight. The next day, I gave it 45 minutes to rise and then divided the dough into boules and let rise 20 min. I shaped them into loaves, transferring them to a bake tray. I then proofed in a steamed oven for 30 minutes. I left them on the counter while the oven (now gas) heated, about 10 minutes.

I set my oven to 500 F for baking hearth-style on a baking pan with 2 cups of water in a pan in the lower broiler as the oven heated up. Great steam action! I put in the loaves and changed the heat to 475 F after 10 minutes, then baked another 5 – 7 minutes.

Really good flavor, soft but too dense and yet with a great crust. Too bad the natural yeast got contaminated, so I have to start over again.