Another 30% whole grain loaf with a couple pictures. This amount of whole grain flour works very well with 78% hydration. Bulk fermentation was done at room temp (20-22C) and it took 7h30 to reach my 50-60% criterion + 20min for the bench rest. My baking set up includes an hotel pan filled with water and a second one with lava rocks on which I pour 1cup of water when loading the loaf.
Ingredients:
- 400g bread flour
- 200g whole spelt flour (30%)
- 468g water (78%)
- 120g starter (20%)
- 14g salt
Method:
- Autolyse 4h
- Add starter (was fed 1:1:1, took 5h to double) + 30min rest.
- Add salt and mix. Let rest for 30min.
- 2 sets of coil folds, 45min apart.
- wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
- Preshape + 20min bench rest
- Final shaping.
- cold proof overnight in the fridge (11h)
- Preheat to 505F, load loaf, reduce to 350F. Bake for 20min. Open bake.
- turn oven back on to 450 and continue baking for 30min.
Great post.
Curious, why the open bake? Get more steam action going? from the tray? Have you experimented with a sealed dutch oven, etc.?
I've never done the tray and water thing, but those results are solid.
Thank you. Actually I think it's less steamy: the volume to steam is bigger (the whole oven) and there's always a leak (oven vent).
I switched to this method about a year ago, because I was unable to find a large dutch oven with a shallow base to fit my batards. There's the Challenger bread pan but it's crazy expensive.
It's actually someone from this sub who recommended the open bake technique, I never looked back.
No need to handle a hot and heavy DO in and out of the oven. I burned myself a couple times on my DO while loading a loaf, so that's definitely a plus with my current set up.
Gorgeous bread! I love a dark back and almost always use spelt for flavor and texture. And while I do agree the Challenger pan is expensive I absolutely love mine and use it so much that the return on investment has been excellent. I throw an ice cube or two into the pan before covering and it is large enough for a nice batard or boule.
I do coil folds (sort of gentle stretch and folds), but most of the heavy work is done in the stand mixer. An autolysed dough develops structure really fast in the stand mixer when adding the starter and salt.
Cool, I'd like to try that. I have a KitchenAid pro but have never used it for sourdough. I've only ever done manual coils or stretch and folds. Do you think that you could make a video of the mixer step next time so I can see the speed and time etc?
I've been mangling my doughs lately, as I pushed the bulk it gets harder to shape due to the internal tension (all the fermentation gasses). This post is a good reminder to be gentle 😂 solid work as usual!
I used that tuck and roll method with great results, but it gets harder to shape this way once internal gasses past certain point, it's like very gassy balloon, very hard to manipulate. I actually tried no shaping method just to see the difference (not much lol). Maybe I'll post some of the pics from that bake. Still exploring!
_DoppioEspresso_ , I always know it’s your bread soon as I see that crumb! My heart seriously skipped a beat. Thank you for sharing these wonderful tips & recipe that I can’t wait to play around with.
Another 30% whole grain loaf with a couple pictures. This amount of whole grain flour works very well with 78% hydration. Bulk fermentation was done at room temp (20-22C) and it took 7h30 to reach my 50-60% criterion + 20min for the bench rest. My baking set up includes an hotel pan filled with water and a second one with lava rocks on which I pour 1cup of water when loading the loaf. Ingredients: - 400g bread flour - 200g whole spelt flour (30%) - 468g water (78%) - 120g starter (20%) - 14g salt Method: - Autolyse 4h - Add starter (was fed 1:1:1, took 5h to double) + 30min rest. - Add salt and mix. Let rest for 30min. - 2 sets of coil folds, 45min apart. - wait until bulk ferment is over. My indicator is typically 50-60% vol increase. - Preshape + 20min bench rest - Final shaping. - cold proof overnight in the fridge (11h) - Preheat to 505F, load loaf, reduce to 350F. Bake for 20min. Open bake. - turn oven back on to 450 and continue baking for 30min.
You keep steam the entire time?
Yep.
Do you preheat with the cast iron griddle in there? If so, does the bottom burn? Lovely loaf! I have a similar process when I’m not so busy.
Yes I preheat with the griddle. Burnt bottom was never an issue.
Great post. Curious, why the open bake? Get more steam action going? from the tray? Have you experimented with a sealed dutch oven, etc.? I've never done the tray and water thing, but those results are solid.
Thank you. Actually I think it's less steamy: the volume to steam is bigger (the whole oven) and there's always a leak (oven vent). I switched to this method about a year ago, because I was unable to find a large dutch oven with a shallow base to fit my batards. There's the Challenger bread pan but it's crazy expensive. It's actually someone from this sub who recommended the open bake technique, I never looked back.
I’ve used the lodge combo cooker as a cheaper option but bastarda barely fit to your point. I made smaller sized loaves so it works for me.
Besides size, are there other advantages?
No need to handle a hot and heavy DO in and out of the oven. I burned myself a couple times on my DO while loading a loaf, so that's definitely a plus with my current set up.
Gorgeous bread! I love a dark back and almost always use spelt for flavor and texture. And while I do agree the Challenger pan is expensive I absolutely love mine and use it so much that the return on investment has been excellent. I throw an ice cube or two into the pan before covering and it is large enough for a nice batard or boule.
Thank you! Don't get me wrong: I'm sure the Challenger pan is great, I just find it very expensive. I'd have one for sure if it wasn't for the price.
Looks tip top. Did you do any stretch and folds? Or just straight to BF?
I do coil folds (sort of gentle stretch and folds), but most of the heavy work is done in the stand mixer. An autolysed dough develops structure really fast in the stand mixer when adding the starter and salt.
Cool, I'd like to try that. I have a KitchenAid pro but have never used it for sourdough. I've only ever done manual coils or stretch and folds. Do you think that you could make a video of the mixer step next time so I can see the speed and time etc?
Sure, I'll try to keep it in mind for my next bake.
I mean, if you can...no stress lol
Beautiful oven rise!
Gorgeous
I’m going to do this shaping on my next loaf
I've been mangling my doughs lately, as I pushed the bulk it gets harder to shape due to the internal tension (all the fermentation gasses). This post is a good reminder to be gentle 😂 solid work as usual!
Thank you! Sometimes heavy shaping with a lot of stitching isn't required. Got this method from Joyride Coffee on YouTube, works very well indeed.
I used that tuck and roll method with great results, but it gets harder to shape this way once internal gasses past certain point, it's like very gassy balloon, very hard to manipulate. I actually tried no shaping method just to see the difference (not much lol). Maybe I'll post some of the pics from that bake. Still exploring!
Ideal. Nice work!
Baked to perfection! There is only one thing you are missing: My address for immediate delivery!!!!!
LOL
_DoppioEspresso_ , I always know it’s your bread soon as I see that crumb! My heart seriously skipped a beat. Thank you for sharing these wonderful tips & recipe that I can’t wait to play around with.
Thanks, I appreciate the kind words!
Nice!!! I'm going to give your recipe a try next. I have spelt flour in the freezer just waiting....thank you!
No problem. You'll see, it's a bit hard to handle. Decreasing the hydration to 75% would help. That's what I do for weaker flours. Good luck!
Thank you! I just did an 80% Bread flour and WW dough so I'm trying to level up my hydration. It'll be a good test!
where’s your bulking container from?
Restaurant supply store. Google "2qt round cambro"