Altamura Bread

http://www.thefreshloaf.com/node/52404/altamura-bread

Altamura Bread

Submitted by rebakatt on July 21, 2017 - 5:30pm.

Have you ever had the experience of falling asleep in class, only to realize on test day, that the info presented in that class was exactly what you needed to know for the test?!?!   So.... three+ years ago, I was in Puglia... visited Altamura even.  Not only that, but I visited a BREAD BAKERY IN ALTAMURA.... And I was lucky enough to be with someone who KNEW the baker... and we were there early to watch him shape and bake loaves!  

As you might have guessed, I wasn't baking bread back then.  In my own defense, I was jet-lagged and otherwise a chronically sleep deprived first time mother of an infant, so even if I had tried to pay attention, I'm not sure how much I would have learned anyway.  But OH... to be able to be back there.  I'd jump right in and demand to be shown the shaping technique.... particularly for the 'U sckuanète’... or folded loaf - which is the one that stands out in my memory from the trip.   But since I can't quite do that, I'm left to scour videos on YouTube for some hints of the shaping and then slow them down to half speed to obsessively study what is second nature to these bakers.  

My bread obsession, my sourdough obsession in particular, started about a year ago.  Recently, a friend from the Puglia trip challenged me to make the Altamura bread.  And so then down the rabbit hole I went.  I can't credit my fellow bakers on this site enough... especially Franco  and even more so Lechem, for their guidance in getting started in this process.  To date, I've made three loaves.  Each has been delicious and difficult for me to keep my mits off.  Not surprisingly, the shaping has been the biggest challenge, though I think I'm starting to get the hang of it.  

These first three loaves, I've used 100% durum rimacinata... However, reexamining the DOP guidelines, it looks like you only need it to be at least 80% durum flour, so I'm considering, next time, adding some AP or bread flour to the mix to see what happens.   And, of course, for leavening I'm using a durum sourdough starter.  I've seen in several videos I've watched that bakers use some commercial yeast as well and while it is tempting to see what would happen if I did... I am a purist at heart and I believe in the strength of my starter.  

Now that I'm gaining confidence in my ability to make this bread, all that's left to do is find a 500 year old wood burning stove to bake it in.  Hmmm.......

I'm including some pics of my bakes thus far and welcome any feedback and/or helpful hints!  

 

 

 

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Bake 3 in m y new home and kitchen. Much improved!

http://www.thefreshloaf.com/node/52402/bake-3-m-y-new-home-and-kitchen-much-improved

Bake 3 in m y new home and kitchen. Much improved!

Submitted by Skibum on July 21, 2017 - 2:50pm.

My first bake was soft pull apart dinner rolls and they didn't turn out well. Now I have moved from a kitchen elevation of 4,420 ft above sea level to 2,600 feet. I was not getting the rise with the same amount of levain. Also moving from an electric convection to a non-convection oven gave different results.

I made two adjustments that worked out will for this bake. First I increased the liquid levain by 50% fromn66 grams to 102 grams for the same recipe. I also raised the bake temperature from 350F to 375F. I baked for 14 minutes with steam and 10 without. Next bake, I will back down to 12 minutes of steam. The rolls were a little over baked today, but with all the enrichment's, milk, honey and butter, they were still quite moist.

The extra levain gave me rise similar to what I had in Canmore. Two simple fixes and I am settling in to my new kitchen and oven!

Happy baking, cooking and eating friends! Ski

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Dutch Oven Baking

http://www.thefreshloaf.com/node/52401/dutch-oven-baking

Dutch Oven Baking

Submitted by DanAyo on July 21, 2017 - 12:38pm.

I just finished baking my first Tartine Bread. I followed the directions and preheated to 500°. Placed the dough into the pot and lowered oven to 450°. Baked 20 minutes with top on and 20 minutes with top off. The bread registered 209° when I removed it from the oven. I placed on a cooling rack for an hour and a half until bread was cooled down and then cut it. Crumb was nice and the crust was (exceptional) thin and crispy.

The only problem I had was the crumb was a little moist to me. Do you think it is because it cooked in a cast iron pot?
Should I maybe remove the bread from the DO and finish baking on the oven rack?

Also, the crumb was very different from kneaded doughs. I guess the crumb of no-knead bread has very different characteristics.

Tartine bread is ok, but my favorite at this time is Hamelman's Five Grain Levain.

 

Dan Ayo

 

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Bulk fermentation ain't happening

http://www.thefreshloaf.com/node/52399/bulk-fermentation-aint-happening

Bulk fermentation ain't happening

Submitted by Zuurdesem on July 21, 2017 - 7:31am.

Hi breadlovers,

I'm a home baker from Belgium. I'm having trouble with my sourdough bread.

The facts:

The picture is from my dough 3 hours and 4 stretch and folds in the bulk fermentation. The dough stays very wet and sticky. It never becomes smooth or holds its edges. (No bubbles appear). It stays a wet mess. 

For this one I even reduced the water % to 60. 

What am I doing wrong? Can someone help me please.

 

Best regards, 

Tom

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how to make a country bread(like a Tartine Bread)_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Comb

http://www.thefreshloaf.com/node/52398/how-make-country-breadlike-tartine-breadstrong-flourpoolishinstant-yeastlodge-lcc3-combo

how to make a country bread(like a Tartine Bread)_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker

July 21, 2017 - 6:54am
mukgling's picture
mukgling

Description

a country bread(like a Tartine Bread)

Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

345 g
Strong Flour
138 g
poolish
8 g
salt
2 g
instant yeast
258 g
water

Instructions




You might want to watch the video with the process below.
(It seems to be printed out separately because it is long.)

Strong Flour + Poolish + Instant Yeast

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = Truth Input)

Dough formula: Total dough weight 750g
B's (%): 100%, Tr (g): 345 g Strong flour
B's (%): 40%, Tr (g): 138g Poolish (Instant Yeast Extremely small amount)
B's (%): 2.2%, Tr (g): 8g Salt
B's (%): 0.5%, Tr (g): 2g Instant Yeast
B's (%): 75%, Tr (g): 258 g Water

Process
0 to 43 seconds
Poolish manufacturing
1. Instant Yeast Extra Small in Plastic Container (at least a little bit)
2. Subsequently, add 69 g of water (21 ° C) and completely dissolve the yeast in water.
3. Put 69g of flour in a strong, mix well with water.
4. Cover the lid so that the surface does not dry out (final temperature: 21 ° C).

44 to 54 seconds
Poolish completion
1. 12 hours after Poolish manufacture
2. Bubbles rise up and become bulky and denser like a sponge
(Enough to float in the water)

55 ~ 1 minute 36 seconds
Step 1 of manufacturing this dough
1. 241g of water is injected into a plastic bottle with Poolish
(B's (%): only 70%)
2. Instant East 2g input
3. Evenly mixed
4. Strong flour 345g, mixed evenly
5. autolyse 40 minutes (dough temperature: 24 ℃)

1 minute 37 seconds to 2 minutes 23 seconds
The second stage
1. After 40 minutes of autolyse, salt 8 g
2. Water 17g (B's (%): 5% charged)
3. Mix the salt and water evenly with hand rubbing dough
4. 30-minute bench time (cover with lid)

2 minutes 25 seconds to 3 minutes 42 seconds
Folding (folding, punching), total 4 times
1. Place four dough edges finished with dampened hands
Fold it up in turn. (Fold first)
Folding progress every 2.30 minutes, total 4 folds
30 minute break after 3.4 fold

3 minutes 43 seconds to 4 minutes 29 seconds
Round
1. Sprinkle over the top of the board, then put the finished dough.
2. Fold the dough and make a round shape.
3. Using a scraper and a hand, the dough is rounded.

4 minutes 30 seconds to 5 minutes 50 seconds
Molding and secondary fermentation
1. Spray flour on half a barrel.
2. Rounding the finished dough again rounding the final molding
3. Panned the final molded dough in the panne parcels that have been thoroughly sprayed.
4.2 Fermentation: After 30 minutes fermentation at room temperature,
I had to go out for 3 hours to ferment refrigeration (refrigerator)

5 minutes 51 seconds to 6 minutes 6 seconds
Preheat oven and lodge 10 inch combo cooker preheat
1.2 Preheating to the highest oven temperature during fermentation
(Maximum oven temperature of 250 ° C)
2. In the pre-warmed oven, lodge 10-inch combo cooker preheat
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
3. Lodge a 10-inch combo cooker over 20 minutes warm up

6 minutes 7 seconds to 8 minutes 47 seconds
Baking Baking
1.2 Remove the fermented dough from the pan (de-paning).
2. Pull out the dough into the preheated lodge 10-inch combo cooker floor
3. Scoring on top of dough
4. Cover the lodge 10-inch combo cooker lid.
5. Oven input
After baking for 6.25 minutes, remove the lodge cover and continue baking for about 25 minutes
7. Remove the bread from the oven and cool
8. Tasting after completion of bread

Test results
1. Bread dough during oven firing (baking)
The lodge combo is so close to the top of the cooker
Dough volume was very large compared to combo cooker capacity
2. The floor was blackened
3. Top temperature is relatively low (limit of home baking oven)
2. Errors will be corrected and the process will be retested.

* Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

how to make a Country Bread like a Tartine Bread_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo

http://www.thefreshloaf.com/node/52397/how-make-country-bread-tartine-breadstrong-flourpoolishinstant-yeastlodge-lcc3-combo

how to make a Country Bread like a Tartine Bread_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker

July 21, 2017 - 6:48am
mukgling's picture
mukgling

Description

a Country Bread like a Tartine Bread

 

Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

345 g
Strong Flour
138 g
poolish
8 g
salt
258 g
water

Instructions

Bread Making(like a Tartine Bread)_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker




You might want to watch the video with the process below.
(It seems to be printed out separately because it is long.)

Strong Flour + Poolish + Instant Yeast

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = Truth Input)

Dough formula: Total dough weight 750g
B's (%): 100%, Tr (g): 345 g Strong flour
B's (%): 40%, Tr (g): 138g Poolish (Instant East Extremely small amount)
B's (%): 2.2%, Tr (g): 8g Salt
B's (%): 0.5%, Tr (g): 2g Instant East
B's (%): 75%, Tr (g): 258 g Water

Process
0 to 43 seconds
Poolish manufacturing
1. Instant yeast Extra Small in Plastic Container (at least a little bit)
2. Subsequently, add 69 g of water (21 ° C) and completely dissolve the yeast in water.
3. Put 69g of flour in a strong, mix well with water.
4. Cover the lid so that the surface does not dry out (final temperature: 21 ° C).

44 to 54 seconds
Poolish completion
1. 12 hours after Poolish manufacture
2. Bubbles rise up and become bulky and denser like a sponge
(Enough to float in the water)

55 ~ 1 minute 36 seconds
Step 1 of manufacturing this dough
1. 241g of water is injected into a plastic bottle with Poolish
(B's (%): only 70%)
2. Instant East 2g input
3. Evenly mixed
4. Strong flour 345g, mixed evenly
5. autolyse 40 minutes (dough temperature: 24 ℃)

1 minute 37 seconds to 2 minutes 23 seconds
The second stage
1. After 40 minutes of autolyse, salt 8 g
2. Water 17g (B's (%): 5% charged)
3. Mix the salt and water evenly with hand rubbing dough
4. 30-minute bench time (cover with lid)

2 minutes 25 seconds to 3 minutes 42 seconds
Folding (folding, punching), total 4 times
1. Place four dough edges finished with dampened hands
Fold it up in turn. (Fold first)
Folding progress every 2.30 minutes, total 4 folds
30 minute break after 3.4 fold

3 minutes 43 seconds to 4 minutes 29 seconds
Round
1. Sprinkle over the top of the board, then put the finished dough.
2. Fold the dough and make a round shape.
3. Using a scraper and a hand, the dough is rounded.

4 minutes 30 seconds to 5 minutes 50 seconds
Molding and secondary fermentation
1. Spray flour on half a barrel.
2. Rounding the finished dough again rounding the final molding
3. Panned the final molded dough in the panne parcels that have been thoroughly sprayed.
4.2 Fermentation: After 30 minutes fermentation at room temperature,
I had to go out for 3 hours to ferment refrigeration (refrigerator)

5 minutes 51 seconds to 6 minutes 6 seconds
Preheat oven and lodge 10 inch combo cooker preheat
1.2 Preheating to the highest oven temperature during fermentation
(Maximum oven temperature of 250 ° C)
2. In the pre-warmed oven, lodge 10-inch combo cooker preheat
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
3. Lodge a 10-inch combo cooker over 20 minutes warm up

6 minutes 7 seconds to 8 minutes 47 seconds
Baking Baking
1.2 Remove the fermented dough from the pan (de-paning).
2. Pull out the dough into the preheated lodge 10-inch combo cooker floor
3. Scoring on top of dough
4. Cover the lodge 10-inch combo cooker lid.
5. Oven input
After baking for 6.25 minutes, remove the lodge cover and continue baking for about 25 minutes
7. Remove the bread from the oven and cool
8. Tasting after completion of bread

Test results
1. Bread dough during oven firing (baking)
The lodge combo is so close to the top of the cooker
Dough volume was very large compared to combo cooker capacity
2. The floor was blackened
3. Top temperature is relatively low (limit of home baking oven)
2. Errors will be corrected and the process will be retested.

* Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)