blueberry this bread is a nice blend of sour and soft with ......blueberry sourdough total dough...

BLUEBERRY

SOURDOUGH

Total dough weight 11.345 kg Total fermented 26.32%

Ingredients % Kilograms % Kilograms % Kilograms

Bread flour* 100.00 5.738 100.00 1.511 100.00 4.228

Water 63.15 3.624 60.00 0.906 64.27 2.717

Salt 1.90 0.109 2.58 0.109

Corn grits 6.32 0.363 8.58 0.363

Blueberries, fresh 15.81 0.907 21.46 0.907

Starter† 10.53 0.604 40.00 0.604

Levain 71.46 3.021

Totals 197.71 11.345 200.00 3.021 268.35 11.345

*Hard winter wheat (11%–13% protein)

†Same composition as levain

TOTAL FORMULA LEVAIN FINAL DOUGH

This bread is a nice blend of sour and soft with the added crunch of

corn grit, and a hint of sweetness from the blueberries.

PROCESS- Blueberry Sourdough

Preferment Levain

Mix Type of mixer Spiral

1st speed 0:05

2nd speed 0:01

Dough temperature 70°F–75°F

Ferment Time/temperature 12:00 at 38°F

Final Dough


Mix style Improved

Hold back Salt, corn grit, levain

1st speed 0:05

2nd speed 0:02–0:03

Autolyse 0:30

Add Salt, corn grit, levain

1st speed 0:03

2nd speed 30 sec



Add Blueberries with first fold

Fold 0:45, 1:15, 1:45

Shape Divide 624 g

Preshape Round

Rest 0:10

Shape Boules

Proofing device Couche with corn grit

Proof Time/temperature 5:00–6:00 at 75°F

Bake Oven type Deck

Score Yes

Steam 5 sec

Time/temperature 0:23 at 425°F

Process Notes

(No process notes for this formula)

COUNTRY

SOURDOUGH

Total dough weight 10.000 kg

Total fermented

in levain 7.50%

Bread flour 8.83%


Total flour 100.00 5.355 100.00 0.402 100.00 4.953

Bread flour* 85.00 4.551 100.00 0.402 83.78 4.150

Whole wheat flour 10.00 0.535 10.81 0.535

Dark rye flour 5.00 0.268 5.41 0.268

Water 1 79.00 4.230 100.00 0.402 77.30 3.829

Water 2 5.00 0.268 5.41 0.268

Salt 2.00 0.107 2.16 0.107

Starter† 0.75 0.040 10.00 0.040

Levain 17.03 0.843

Totals 186.76 10.000 210.00 0.843 201.90 10.000

• *Hard red winter wheat (11.5% protein, .6% ash)


A daily bread, naturally leavened with a moist, open crumb, slightly

sour flavor, and caramelized crust.

• †90% bread flour (10.5% protein), 10% whole wheat, 100% hydration, 10% culture,

mature in 6 hours

Country Sourdough

Preferment Levain

Mix Type of mixer Hand

Length of time Until incorporated


Final Dough


Hold back Salt, water 2


Autolyse 0:45

Add Salt, water 2

Length of time 0:01 (slap and fold)

Dough temperature 78°F


Fold 0:50, 1:40, 2:30

Shape Divide 600 g

Preshape Tight round

Rest 1:30

Shape Bâtard

Proofing device Couche

Proof Time/temperature 18:00 at 38°F

Bake Oven type Deck

Score No

Steam 4 times, 3 sec each

Time/temperature 0:20 at 500°F then 0:30 at 470°F

Process Notes

Water 2 may be adjusted as needed to achieve desired hydration.

EL GARROTE DEL SANTO



Organic unbleached white flour* 100.00 2.085 100.00 2.085

Water† 68.00 1.418 68.00 1.418

Salt 1.80 0.038 1.80 0.038

Organic dried figs, chopped‡ 20.00 0.417 100.00 0.417

Sesame seeds, toasted‡ 10.00 0.209 50.00 0.209

Anise liqueur** 6.00 0.125 30.00 0.125

Mature levain†† 10.00 0.209 10.00 0.209

Soaker 36.00 0.751 36.00 0.751

Totals 251.80 5.251 180.00 0.751 215.80 4.500

Wheat bran As needed As needed

• *Soft winter wheat (10%–12% protein), preferably stone-milled

• †Preferably from Madrid; hydration in final dough may range 68%–75% depending on flour used

• ‡Minimum quantity listed in formula

• **Spanish Rioja (red) wine may be substituted; use enough to soak figs without drowning them

• ††100% hydration; levain in final dough may range 10%–15%

TOTAL FORMULA FINAL DOUGHSOAKER

This is an original sourdough bread, created in 2018 by eight

artisan bakeries in Madrid, Spain, to celebrate the Feast of San

Isidro. It contains sesame seeds and figs soaked in anise liqueur,

and is coated with wheat bran. This is a sweet, crunchy loaf that

goes well with cheese.

PROCESS – El Garrote del Santo

Preferment Soaker


Length of time Until coated

Soak Time/temperature 12:00 at 78°F

Final Dough


Mix style Short

Hold back Soaker

1st

speed 0:08

2nd speed (optional) 0:02–0:03


Add Soaker

1st speed 0:01–0:03 or until incorporated

Ferment Time/temperature 2:00 at 82°F or 18:00–22:00 at 39°F

Fold 0:40, 1:20 or none if retarded in bulk

Shape Divide 450 g

Preshape Torpedo

Rest 0:10

Shape Long baguette

Garnish Roll in wheat bran

Proofing device Couche dusted with wheat bran

Proof Time/temperature 2:00 at 82°F or 7:00-8:00 at 82°F if retarded in bulk

Bake Final Shape Walking stick (see process notes)

Oven type Deck

Steam 2 sec

Time/temperature 0:20–0:22 at 480°F (see process notes)

Process Notes

Final Shape

• Load onto peel or loader. Extend to 79 cm or as long as possible, for the most spectacular effect.

Bake

• Bake at slightly lower or same temperature as for baguettes.

HOUSE

SOURDOUGH

BREAD

Total flour

fermented in

levain 7.69%


AP unbleached

flour 100.00%

% Kilograms % Kilograms % Kilograms

Total flour 100.00 0.650 100.00 0.050 100.00 0.600

Bread flour 76.92 0.500 83.33 0.500

Spelt flour 15.38 0.100 16.67 0.100

AP unbleached flour 7.69 0.050 100.00 0.050

Water 67.69 0.440 100.00 0.050 65.00 0.390

Salt 1.23 0.008 1.33 0.008

Starter* 7.69 0.050 100.00 0.050

Levain 25.00 0.150

Totals 176.62 1.148 300.00 0.150 191.33 1.148

TOTAL FORMULA

This has a soft creamy interior with a firm crust. Sweet with just a slight

tang depending upon the strength of your sourdough.

LEVAIN FINAL DOUGH

*Same composition as levain

PROCESS–House Sourdough Bread

Preferment Levain


Time Until incorporated

Ferment Time/temperature 12:00–16:00 at 70°F

Final Dough


Fold 4–6 times

Rest 0:03

Fold 6–8 times

Rest 0:10

Fold 6-8 times

Rest 0:10

Fold 6–8 times

Ferment Time/temperature 3:30–4:30 at 70°F

Shape Divide 575 g

Shape Round

Proof Proofing device Banneton or tea towel lined bowl

Retard Time/temperature 12:00–16:00 at 38°F

Bake Oven type Home

Preheat 500°F

Steam 3–4 sprays using spray bottle before loading and once

again 0:04 after loading

Time/temperature 0:45–0:50 at 450°F

Process Notes(No process notes for this formula)

MICHE

Total flour

fermented in

levain 16.36%White

Kamut® Flour 16.36%

Total dough weight 3.263 kg Whole 16.36%


Total flour 100.00 1.793 100.00 0.293 100.00 1.500

White Kamut® Flour* 90.00 1.614 90.00 0.264 90.00 1.350

Whole Kamut® Flour 10.00 0.179 10.00 0.029 10.00 0.150

Water 74.91 1.343 100.00 0.293 70.00 1.050

Salt 2.09 0.038 2.50 0.038

Starter†4.91 0.088 30.00 0.088

Levain 45.00 0.675

Totals 181.91 3.263 230.00 0.675 217.50 3.263

TOTAL FORMULA

Adapted from a formula that I acquired while attending a workshop at the

San Francisco Baking Institute, this bread is a wonderful experience to make

and bake. For that reason I use it in my sourdough workshops as the first one

to bake. While you are going through the bulk ferment you can see and feel

the dough transforming from a sticky, shaggy mass into a wonderful elastic

coherent dough.

• +100% organic unbleached bread flour, 100% water, 40% starter

LEVAIN FINAL DOUGH

• *Khorasan wheat; Kamut is a trademark of Kamut International

PROCESS–Miche

Preferment Levain


Time Until incorporated


Ferment Time/temperature 8:00 at room temperature

Final Dough


Length of time Until dough has a loose consistency


Ferment Time 3:00

Fold 0:36; 1:12; 1:48; 2:24

Shape Divide 800 g

Preshape Round

Rest 0:20–0:30

Shape Round

Proof Proofing device Banneton, seam side up

Time/temperature 08:00–36:00 @38°F; The longer it retards, the more

sour the bread will be, especially after 12:00.

Bake Oven type Home

Preheat 500°F

Scoring As desired


Process Notes

Home oven users

• Baker's with just a home oven can use a Dutch oven that has a flat lid. The lid is the smaller piece and

will become the baking surface. The larger bottom then becomes the cover.

• Place the dutch oven, open, in oven and preheat for 1:00 at 500°F

• Remove baking surface and place inside up on a heatproof surface. Place loaf of bread seam side down

on inside surface of lid.

• Score as desired. Place Dutch oven cover on. Place entire Dutch oven in oven. Lower temperature to

450°F. Back 0:25. Remove cover, bake another 20 minutes.

• Repeat for remaining breads

OAT AND HONEY

BREAD

Total flour

fermented in

levain 6.76%

Total dough weight 0.941 kg Bread flour 9.61%


Total flour 100.00 0.469 100.00 0.032 100.00 0.437

Bread flour 70.34 0.330 100.00 0.032 68.19 0.298

Whole wheat flour 15.15 0.071 16.25 0.071

Rolled oats 14.51 0.068 15.56 0.068

Water 38.76 0.182 100.00 0.032 34.32 0.150

Salt 1.28 0.006 1.37 0.006

Porridge 45.87 0.215 49.20 0.215

Honey 8.11 0.038 8.70 0.038

Starter* 6.76 0.032 100.00 0.032

Levain 21.74 0.095

Totals 200.78 0.941 300.00 0.095 215.33 0.941

Rolled oats As Needed

TOTAL FORMULA

A slightly sweet, creamy flavored, naturally leavened loaf with oats

three ways: as a porridge, toasted, and as a coating on the crust.

LEVAIN FINAL DOUGH

• *Same composition as levain

PROCESS–Oat and Honey Bread

Preferment Levain



Ferment Time/temperature 7:00–8:00 at 64°F–77°F

Final Dough


1ˢᵗ speed 0:05–0:08 not mixed to full

Ferment Time/temperature 4:00 at room temperature or place in

refrigerator overnight

Number of folds 3

Timing for folds 1:00; 2:00; 3:00

Shape Preshape Round

Shape Bâtard

Proof Make-up Roll on wet towel and then in rolled

Proofing device Couche, seam side up

Time/temperature 3:30–4:00 at room temperature

Bake Oven type Convection

Scoring Place on baking sheet with whole

ryemeal. Slash length of bâtard.

Time/temperature 0:50 at 400°FProcess Notes

• Toasted Rolled Oats• Toast the oats in the oven for 0:10–0:15 at 350°F. Oats will lose moisture in toasting so

start with more than the amount in the formula. Cool

PORRIDGETotal weight 0.215 kg

% Kilograms

Rolled oats 21.00 0.045

Water 79.00 0.170

Total 100.00 0.215

Porridge

TOTAL FORMULA

• Make the porridge well in advance

because it takes a long time to cool. • Bring the water and oats to the boil

stirring constantly until it thickens. I usually

add the honey to the porridge because it's

the easiest way to distribute it through the

dough. Cool completely.

PAIN AU LEVAIN


Bread flour

fermented in

levain 8.33%


Bread flour* 100.00 5.676 100.00 0.473 100.00 5.203

Water 1 66.08 3.751 100.00 0.473 63.00 3.278

Water 2 6.42 0.364 7.00 0.364

Salt 2.02 0.114 2.20 0.114

Starter† 1.67 0.095 20.00 0.095

Levain 20.00 1.041

Totals 176.18 10.000 220.00 1.041 192.20 10.000

*Type 85 (12.5% protein, .85% ash, blend of hard red winter and hard red spring wheat)

†Same composition as levain


This signature pain au levain is an organic, whole grain country loaf

baked on a stone deck oven. It is emblazoned with the Bob's Well

Bread logo, a Victorian-era bread fork.

Pain Au Levain

Preferment Levain


1st speed Until incorporated

Preferment temperature 72°F


Final Dough


Mix style Improved

Hold back Salt, water 2

1st speed 0:05

Autolyse 0:45

Add Salt, water 2

1st speed 0:05

2nd speed 0:02



Fold 0:45, 1:30, 2:15

Shape Divide 1.000 kg

Preshape Round

Rest 0:10

Shape Bâtard

Proofing device Basket, lightly floured

Proof Time/temperature up to 18:00 at 45°F

Bake Oven type Deck

Score Yes

Steam 6 sec


Open damper Last 0:10

Process Notes

(No process notes for this formula)

PECAN CINNAMON

BABKA DOUGH


Ingredients % Kilograms

AP unbleached flour 100.00 0.425

Whole milk, 105°F 40.00 0.170

Salt 1.65 0.007

Instant yeast 4.47 0.019

Unsalted butter 20.00 0.085

Sugar 20.00 0.085

Egg yolk 20.00 0.085

Vegetable oil 6.59 0.028

Vanilla extract 1.65 0.007

Totals 214.35 0.911

Fondant Icing As needed

A twist on the traditional chocolate babka, this

yeasted coffee cake is the ultimate comfort food.

Rich dough swirled with pecans and cinnamon, it can

be baked in decorative paper pans, standard loaf

pans, or free-form on a baking sheet.

Total weight 0.147 kg


Pecans, chopped, toasted 48.95 0.072

Sugar 46.15 0.068

Cinnamon 4.90 0.007

Totals 100.00 0.147

PECAN CINNAMON BABKA FILLING

Pecan Cinnamon Babka

Mix Type of mixer Planetary with hook

Mix style Baker's choice

Add Milk, butter (let butter melt in warm milk)

Add Rest of ingredients

Length of time 0:04

Ferment Time/temperature 8:00–12:00 at 38°F, covered

Shape Divide 453 g

Preshape 15ʺ x 15ʺ, ¼ʺ thick

Fill See process notes

Shape See process notes

Proofing device Loaf pan, covered

Time/temperature



Cool 0:30 in pan

Finish Remove from pan then glaze with fondant icing

Process Notes

1. Spread filling evenly over dough leaving a border.

2. Roll dough sealing loaf at both ends and at seam.

3. Cut roll lengthwise. Turn cut edges up.

5. Cut twist to fit pan. Seal cut ends.

4. Hold edges together during shaping (the layers will try to separate). Twist both lengths of dough

around each other, exposing filling. Squeeze twist together to complete shaping.

0:30–0:40 at room temperature (until dough

reaches room temperature)

PUMPERNICKEL



Total flour 100.00 2.155

Bread flour 47.37 1.021

Stone ground rye flour 52.63 1.134

Water 71.38 1.538

Salt 2.89 0.062


Vital wheat gluten 15.79 0.340

Molasses 10.86 0.234

Canola oil 5.10 0.110

Potato starch 2.63 0.057

Vinegar 2.63 0.057

Ground caraway 2.63 0.057

Lecithin 1.48 0.032

Sugar 1.97 0.043

Cocoa 0.66 0.014

Coffee powder 0.66 0.014

Ground ginger 0.13 0.003

Mature pâte fermentée 31.58 0.680

Totals 251.70 5.423

A rich, dark bread

with a hint of

caraway. The

hearty crust is

decorated with the

image of a rye

stalk; customers

frequently

comment “this loaf

is too pretty to

eat”.


Add Mature pâte fermentée, yeast, water

Autolyse A few minutes

Add Remaining ingredients

1st speed Until incorporated

2nd speed Until windowpane


Shape Divide 524 g

Preshape Round

Rest 0:10

Shape Bâtard

Proofing device Couche

Proof Time/temperature 0:20–0:35 at 80°F with humidity in proofer


Garnish Spray with water then cover in flour

Score Yes

Time/temperature Until done at 350°F

Process Notes

Pumpernickel

Mixing times are not given as mixers vary. Keep watch and mix until

incorporation and desired dough development is achieved.

RYE MICHE

Total flour

fermented

in rye

sourdough 35.00%


Whole rye

flour 70.00%


Total flour 100.00 10.000 100.00 3.500 100.00 6.500

Type 80 rye flour 50.00 5.000 76.92 5.000

Whole rye flour 50.00 5.000 100.00 3.500 23.08 1.500

Water 78.00 7.800 83.00 2.905 75.31 4.895

Salt 2.00 0.200 3.08 0.200

Rye starter* 1.75 0.175 5.00 0.175

Rye sourdough 98.54 6.405

Final dough subtotal 18.000

Excess levain 0.175

Totals 181.75 18.175 188.00 6.580 276.92 18.175

TOTAL FORMULA RYE SOURDOUGH

This is a flavorful German-style rye bread made with 100% rye

flour.

FINAL DOUGH

*Same composition as rye sourdough

PROCESS–Rye Miche

Preferment Rye sourdough

Mix Type of mixer Any

Time Disperse starter into water. Mix until smooth.

Ferment Time/temperature 14:00–16:00 at 72°F–76°F

Final Dough

Mix 1ˢᵗ speed 0:10 There will be no gluten development


Ferment Time 0:30

Shape Divide 1.2 kg

Preshape Round

Proof Proofing device Floured brotform seam side down

Time 0:50–0:60 Don't fully proof

Bake Oven type Deck

Load Seam side up

Time/temperature 0:10 at 520°F, then 0:60 at 430°F

Steam Yes

Vent After 0:03

Process Notes• In the BBGA calendar photo, the dough was mixed by hand.

SEA-ZU HOPF BREAD



Total flour 100.00 1.200

Bread flour* 50.00 0.600

Type 110 flour† 50.00 0.600

Heavy cream 30.00 0.360

Whole milk 10.00 0.120

Salt 2.30 0.028


Sea-Zu rice porridge 50.00 0.600

Unsalted butter 30.00 0.360

Egg 30.00 0.360

Sugar 10.00 0.120

Totals 266.30 3.195

*Hard winter wheat, 11.5% protein

†Hard red winter/spring blend, 12.5% protein, 1.10% ash, high extraction

Austria meets Japan – congee rice porridge

flavored with seaweed and ponzu (Sea-Zu) are

untraditional flavors for this Kugelhopf. The

result is delicate treat with a sweet and savory

flavor in every bite.

Mix Type of mixer Planetary

Mix style Short

Hold back Butter, porridge, sugar

1st

speed 0:03

Add Butter, porridge

1st speed 0:03

Add Sugar

1st

speed 0:02


Ferment Time/temperature

Shape Divide 120 g

Preshape Round

Rest 0:20

Shape Round

Proofing device Kugelhopf mold

Proof Time/temperature 1:30 at 80°F

Bake Oven type Rack

Steam 5 sec


There are no process notes for this formula

PROCESS – Sea-Zu Hopf Bread

1:00 at 72°F then 12:00 or

more in cooler

Process Notes

SEA-ZU RICE PORRIDGE

Total weight 0.800 kg


Water 750.00 0.619

Sushi rice 100.00 0.082

Ponzu 90.00 0.074

Dry seaweed 30.00 0.025

Totals 970.00 0.800

Boil water.

Add rice and cook 20–30 minutes or until rice is super-soft.

Remove from heat.

Cool to room temperature.

Refrigerate overnight.

Process Notes – Sea-Zu Rice Porridge

Add zest of one lemon, ponzu, and dry seaweed and stir until combined.

SONNENBLUMENBROT

WITH SOURDOUGHTotal flour

fermented in

levain 25.00%

Total flour

fermented in

soaker 16.50%

Total flour

prefermented 41.50%Bread flour 29.94% Bread flour 0.00% Bread flour 29.94%

Total dough weight 19.980 kg Rye chops 0.00% Rye chops 100.00% Rye chops 100.00%

% Kilograms % Kilograms % Kilograms % Kilograms

Total flour 100.00 10.000 100.00 2.500 100.00 1.650 100.00 5.850

Bread flour 83.50 8.350 100.00 2.500 100.00 5.850

Rye chops 16.50 1.650 100.00 1.650

Water 74.00 7.400 65.00 1.625 125.00 2.062 63.46 3.712

Salt 2.00 0.200 2.00 0.050 2.00 0.033 2.00 0.117

Instant yeast 0.30 0.030 0.51 0.030

Sunflower seeds, toasted 18.00 1.800 30.77 1.800

Malted barley syrup 3.00 0.300 5.13 0.300

Starter* 2.50 0.250 10.00 0.250

Levain 71.37 4.175

Soaker 64.03 3.745

Final dough subtotal 19.730

Excess levain 0.250

Totals 199.80 19.980 177.00 4.425 227.00 3.745 337.26 19.980

Sunflower seeds As Needed

TOTAL FORMULA LEVAIN

This is a flavorful German-style bread.

SOAKER FINAL DOUGH

*Same composition as levain

PROCESS–Sonnenblumenbrot with Sourdough

Preferment Levain Soaker

Mix Type of mixer Any Hand

Time Until smooth Until uniform

Ferment Time/temperature 14:00–16:00 at 72°F–76°F 14:00–16:00 at 72°F–76°F

Final Dough


1ˢᵗ speed 0:03

2ⁿᵈ speed 0:04 to moderate development


Ferment Time 2:00

Number of folds 1 or 2 as necessary

Shape Divide Desired weights

Preshape As desired

Shape Strong final shaping

Comments If desired, moisten tops of loaves and

press them into raw sunflower seeds.

Proof Time about 1:00

Bake Oven type Deck

Time/temperature 700 g loaves 0:36 at 440°F

Steam Yes

Vent When bread begins to show color

Process Notes

• The yeast can be omitted if a naturally leavened bread is desired.

• In the BBGA calendar photo, the dough was mixed by hand.

blueberry this bread is a nice blend of sour and soft with ......blueberry sourdough total dough...

Documents