Monday, June 23, 2014

A Nice Pan Loaf


I was trying to learn more about the Gold Medal B4B flour and have a new loaf around the house when I decided to do this little freestyle loaf. I started out with RLBs blanket sponge method and a 64% hydration in mind. An addition of a 1/2 Tbs of water during the mix did move the hydration up an insignificant amount.

The first step was to set up the initial mix of all the water, 28% of the total flour, and 1/8 tsp of ADY in my mixer bowl. I then spooned the remaining flour with another 1/4 tsp of ADY blended in over the initial sponge mix. After covering the bowl, I just let it set at room temperature for about four hours. I could have also stashed the bowl in the fridge for several hours after an hour counter time but that can wait until next time.

Initial Mix

72 g Wheat Montana Prairie Gold flour
28 g Gold Medal B4B flour
230 g water at 80F
1/8 tsp ADY

Cover with
260 g Gold Medal B4B flour
1/4 tsp ADY

Mix three minutes at first speed, add salt, and resume mix at second speed for four minutes.
7 g kosher salt

Place in an oiled container and perform 3-4 stretch and folds at 30 minute intervals. Leave dough to rise until doubled. Shape dough for placement into a small loaf pan. Cover with oiled plastic wrap, leave on counter until dough reaches top edge of pan and place in refrigerator overnight. Remove pan from fridge to warm up. Preheat oven to 425F. When dough crowns or rises to about 1" above the top of the pan, slash and place into oven. Bake at 425F for 15 minutes, turn pan around continue baking at 400F for 20 minutes. Turn oven off, knock loaf out of the pan, and place on the rack in the oven with the door cracked open for 5 minutes. Cool on a wire rack.

While the snow peas in the garden are about to make their exit even faster than their arrival, I'm baffled but amused by my chilies AKA peppers. The plants are starting to produce  pods worth picking before the tomatoes have shown any signs of ripening. I picked a single "Big Chile" pepper last Friday and have been avoiding a couple of mature jalopenos in the hope that a little more vine time will spice them up. I may be deluded on that. There are a few chile d'arbol worth picking as well. The lettuce has almost run its course for the Spring. We're still encouraging the cucumber vines to produce and tomatoes to ripen but I haven't found the right language as of yet. I wonder if Google Translate can help.

There's a pain de Campagne in bulk fermentation presently and I'll be baking it tonight. The contractor for tile work for our kitchen's back splash is supposed to be here tomorrow so that loaf will just have to go to its appropriate reward tonight.

Comments, humor, and questions are welcome.

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