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--- recipes:cccamp_bread_by_lotte [2023/07/30 14:29] – created vishnee
+++ recipes:cccamp_bread_by_lotte [2023/08/06 14:10] (current) – vishnee
@@ Line 1: / Line 1: @@
 ====== CCCamp bread by Lotte ======
-Famous bread by Lotte from Milliways' bakery.
+Famous bread by Lotte from [[https://wiki.milliways.info/index.php?title=CCCamp_2023-kitchen#bakery|Milliways' bakery]]. Planning for CCCamp23 can be found [[recipe:bread-planning|here]].
-This recipe if for one round that just fits in the mixer.
+This recipe was originally designed that it just about fits in the mixer at Milliways, which makes 11 loafs.
-Makes around 11 loafs with a dough weight of one loaf being 940g.
+Measurements are for 1, 2, and 11 loafs of about 940g each.
 ===== All Ingredients =====
-^ Ingredient ^ Weight ^ Notes
+^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
-| Sourdough starter | 500g | |
+| Sourdough | 45g | 90g | 500g | | |
-| White flour (Wheat ) | 4800g | Type 550/ Volkoren bloem / Strong White |
+| White flour (Wheat) | 436g | 872g | 4800g | Type 550/ Volkoren bloem / Strong White |
-| Wholemeal | 1200g | Wheat wholemeal / Weizenvollkornmehl
+| Wholemeal (Wheat) | 110g | 220g | 1200g | Wheat wholemeal / Weizenvollkornmehl |
-| Water | 3500g | 28°C/78°F, or luke warm |
+| Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm |
-|Salt | 120g | |
+|Salt | 11g | 22g | 120g | | |
 ===== Step-by-step instructions =====
-==== Sourdough ====
+==== Step 0: Sourdough ====
+^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
+| Starter | 5g | 10g | 55g | |
+| White flour (Wheat ) | 10g | 20g | 110g | Type 550/ Volkoren bloem / Strong White |
+| Wholemeal (Wheat) | 10g| 20g| 110g | Wheat wholemeal / Weizenvollkornmehl
+| Water | 20| 40g | 220g | 28°C/78°F, or luke warm |
+Mix all ingredients and leave overnight (8-12h) at room temperature.
+Best covered with a kitchen towel.
+==== Main Dough Ingredients ====
+^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
+| Sourdough | 45g | 90g | 500g | |
+| White flour (Wheat) | 436g | 872g | 4800g | Type 550/ Volkoren bloem / Strong White |
+| Wholemeal (Wheat) | 110g | 220g | 1200g | Wheat wholemeal / Weizenvollkornmehl |
+| Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm |
-Starter/Sauerteig |55 g|
-(Starter)
-(0,88 %)
+==== Further process ====
-g
-Weizen Vollkornmehl
-(Wholemeal (Wheat))
+^ Step ^ Description ^ Notes |
-(1,77 %)
+| 1 | One bowl: mix flours. Second bowl: Mix starter and water. Add around 1/3 each of flour and water mix into the mixer. Add bits of water and flour mix alternating into mixer, ending with water. | |
-g
+| 2 | Mix for 3 minutes. | |
-Weizenmehl 550
+| 3 | Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well. | |
-(Strong White )
+| 4 | Mix for another 3 minutes. Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well. | You can always add more, but never take stuff out. Start with less and add more if needed. |
-(1,77 %)
+| 5 | Rest for about 30 minutes (Autolyse) | |
-g
+| 6 | Add salt and mix for 4 minutes. | |
-Wasser
+| 7 | Transfer to plastic boxes and bulk proof for about 4h. | |
-(Water (approx. 28°C/78°F))
+| 8 | Stretch, fold and turn each hour. How-to-videos [[https://www.yewtu.be/watch?v=JJVLaR8dgwQ|here]] and [[https://www.yewtu.be/watch?v=jold5N-7v_g|here]] | |
-(3,53 %)|
+| 9 | Put dough on a work surface, cut into even pieces and pre-shape the dough. | Cover with kitchen towels |
+| 10 | Let rest for 15 minutes. | |
+| 11 | Shape the doughs and place in lightly dusted proofing baskets or bannetons. How-to-videos [[https://www.yewtu.be/watch?v=ZxZwNOZzcmg|here]] and [[https://www.yewtu.be/watch?v=-iOoMJnCDeg|here]] | |
+| 12 | Option 1: Leave at room temperature for 3-4h. Option 2: Leave in fridge overnight for about 8-12h. | |
+| 13 | Pre-heat oven to 260°C (500°F). Have water ready for steam. If left overnight: take out the fridge 20 minutes before baking (best when oven is pre-heating). | |
+| 14 | Place doughs on trays/baking stone, lightly dust and cut them. Back with steam for 10 minutes. | |
+| 15 | Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown. | Temp and time might need adjustment, if baking stone gets too hot it'll burn the bread bottoms. |