Tag Archives: Baguettes

Durum Sweet Potato Bread

10 Jul

This is a pretty simple bread made with 55% fresh milled and sifted Durum flour along with a little fresh milled whole wheat and KAF French style flour.  The Instant Pot yogurt was added to soften the crumb and roasted sweet potatoes add some extra tenderness and flavor.

This was a very tasty bread, perfect grilled with some melted cheese brushed with a good olive oil.

 

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, sweet potatoes and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 525 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Pain au Levain Baguettes with WW Alfanso Style

8 Oct

dsc_0043It’s been a while since my last baguette bake and I’ve always admired the beauties coming out of fellow TFL baker Alfanso’s oven.

I decided to give his formula adapted from master baker Jeffrey Hamelman a go.  I only changed up a few things by using KAF French style flour instead of bread flour and I also used fresh whole wheat I milled myself.  The other things I changed were using a bulk ferment of the dough overnight in the refrigerator and also using my mixer on low for a nice 6 minute ride around the bowl.  I then did stretch and folds at 3 intervals over a 2 hour period before putting it in the refrigerator to sleep until the next evening.  I followed my normal procedure of letting the dough rest in my proofer set at 79 degrees for 1 hour.  I then pre-shaped into rounds, let them rest for 15 minutes, finished shaping and let them rest in a couche for about an hour before baking.

My shaping didn’t come out all that bad.  Could still use a bit of practice so I guess I need to make baguettes more often :0.

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The taste was fantastic with a nice sour tang and a nutty flavor from the whole wheat and small percentage of rye.  I couldn’t be more happy with the crumb on this one as it was as open as you can ask for without going overboard.

I will definitely be making this one again and probably changing up some of the flour combinations in the future as well.

Thanks Alfanso for your inspiration and advice.

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