Sunday, January 5, 2014
Millers loaves by Bourke Street Bakery
This bread tastes as good as it looks! With a 60% hydration it’s easy dough. I’m happy I baked 3 loaves instead of one.
Specifics Name Millers loaves
Adapted from Bourke Street Bakery
Yields 3 loaves
Dough temp. 24°C
Autolyse 30 minutes
Mixing 4 minutes slow and 6-10 minutes medium speed
Fermentation 120 minutes
Stretch and Fold 1 time after 60 minutes
Shape batard or boule
Proof in refrigerator 12 hours and
Proof at roomtemp. 1 – 4 hours
Bake 230°C 40 minutes; 20 with steam and 20 without
This is what I used:
Bakers formula % grams
Flour 100 925
Water 60 555
Salt 2 18.5
Levain starter (2 feeds)
mature starter 100% hydration 85
unbleached all purpose flour 76 (2 feeds)
water 76 (2 feeds)
Unbleached all purpose flour 440
Whole wheat flour 145
Rye flour 145
Mature starter 100% hydration 390
This is what I did:
16 hours before I prepared the levain by mixing all ingredients in a plastic bowl, covering with pastic and leave to ferment for the night.
I fed 76 grams of flour and 76 grams of water and left it to ferment for another 8 hours.
On baking day I mixed the flours and added them with water to the mixing bowl. I mixed until well combined, about 4 minutes. I left it for a 30 minute autolyse. Then I added the salt, levain and mixed for 6 minutes in my mixer until I reached a moderate gluten development.
Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1 hour. Stretch and Fold once and leave for another hour to ferment.
Shaping: I divided the dough into 3 pieces and loosely shaped the dough into a batards, covered them with a towel and left for 15 minutes to rest. I shaped them into a tighter batards and placed them upside down in floured bannetons. Covered with plastic bags. Proofing: I proofed the loaves for 120 minutes (until they grew 2/3 in size).
Pre heating: I pre heated the oven to 230°C and prepared for steam.
Preparing and Baking: When the oven is hot enough I boil water and pour it in a glass bottle with a long neck. I pour some boiling water on the hot stones and quickly close the oven door to keep the steam in the oven. I place the loaf on parchment on a peel and scored it with one slash lengthwise. Transfer to the oven and quickly slide the loaf on the baking stone. After some minutes I add some more water to get more steam. I baked the loaves 20 minutes with steam and quickly removed the parchment paper and the steam pan. I baked the loaf for another 20 minutes. Bake the loaves until they are dark brown colored.
Cooling: Let the loaves cool completely on a wire rack.
I send this to Susan’s YeastSpotting