We bottled after 8 days in fermentation and flavored the big batch with 1/3 cup of tangerine juice (Evolution brand from Whole Foods) and 1/2 tbsp sugar. The plain we added just 1 tsp of sugar to since there was still some sweetness from the shorter fermentation. We’ll let the tangerine go 5 or 6 days in 2nd fermentation. We’ve been letting the plain go 16-20 days but for a few we’ve found that to be a bit much so we’re back to refrigerating the plain after 12-14 days in second fermentation.
This makes 2 loaves. We’re baking at 425. We did a 3 hour proof in the bread machine and then a 4 or 5 hour proof in the loft (probably a little long). The round took 30 minutes in the cloche (15 with the cover on) and the loaf took 35. This time we did not preheat the cloche. Not sure it matters. We’ve been creating steam for the loaf with ice in a preheated pan on the bottom shelf and by spraying the pan and sides of the oven with a squirt bottle.
We’ve been baking some good bread lately. Our current house recipe is:
Water: 420 grams
Starter: 320 grams
White flour: 600 grams
Wheat flour: 200 grams
Salt: 2 tsp
Sugar: 2 tbsp
We let the bread machine knead the dough with the following settings:
Rest: 10:00
Knead: 20:00
Shape: Off
Rise 1: 3:00
Rise 2: 2:00
Rise 3: 2:00
Bake: 0:00
Keep Warm: OFF
The dough can be pulled at any time. For this batch we made the dough last night and put it in the fridge overnight for a long slow proof. This morning we pulled it out and let it warm a bit. We then punched it down, warming it a little more with our hands. I think we may put it back in the machine for a faster warm up and punch down next time. (Rest 10:00, Knead 2:00, Shape: ON). We then cut it in half, placing half in our boule proofing basket and the other half in our large pyrex loaf pan. We baked them one at a time at 425 F. The round we baked 20 minutes covered and another 10 minutes uncovered. For the pan loaf we put a pan on the lower shelf and misted it with water and added a few ice cubes, creating steam in the oven. After 30 minutes the internal temperature was only 160 degrees even though the crust was brown so we let it go another 5. So the boules take 30 and the loafs 35. We are also preheating our cloche now. Our rounds have been coming out much nicer since we started putting some flour on the outside of the dough ball before shaping it and heavily dusting the proofing baskets and loaf pans.
Another Olive loaf attempt today. We went with the Irish Guy’s recipe (less 30 grams of water) and added 1 cup of sliced olives.
For two loaves kneaded in bread machine:
White Bread Flour: 600 g
Wheat Flour: 200 g
Water: 430 ml (~430 g) (down from 460 g)
Salt: 10 g
Starter: 320 g
Sliced/chopped olives 1 cup
Rest: 10:00
Knead: 25:00
Shape: OFF
Rise 1: 3:00
Rise 2: 200 (optional, usually remove after punch-down)
Rise 3: OFF
Bake: OFF
Keep Warm: OFF
Add the olives for the last five minutes of kneading. Cut in half, shape two loaves and let rise another 3-4 hours. Bake in the cloche with the cover on for 20 minutes (or some means of steaming) at 450 F. Then uncover and bake another 15-30 minutes depending on ingredients.
We’ve been looking at different recipes. Here are a few…
400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
4-5 ounces black olives (preferably Kalamata, pitted and chopped in large pieces – roughly 1 cup, loosely packed)
It’s passion fruit season so we used fruit from the liliko’i vine in our back yard to flavor our big batch. We added some sugar and water to the passion fruit puree and used 1/4 cup and 1 tbsp sugar (the buch was strong) to flavor. The small batch we made into our usual house buch with 1/2 tbsp of sugar. We’ve been letting the passion fruit go about 5-7 days in second fermentation. It has been turning out great!
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