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--- recipes:cccamp_bread_by_lotte [2023/07/30 21:48] – [All Ingredients] 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 (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes ^
+^ 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 |
@@ Line 18: / Line 18: @@
 ===== Step-by-step instructions =====
-==== Step 1: Sourdough ====
+==== Step 0: Sourdough ====
-^ Ingredient ^ Weight ^ Notes
+^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
-| Starter | 55g | |
+| Starter | 5g | 10g | 55g | |
-| White flour (Wheat ) | 110g | Type 550/ Volkoren bloem / Strong White |
+| White flour (Wheat ) | 10g | 20g | 110g | Type 550/ Volkoren bloem / Strong White |
-| Wholemeal | 110g | Wheat wholemeal / Weizenvollkornmehl
+| Wholemeal (Wheat) | 10g| 20g| 110g | Wheat wholemeal / Weizenvollkornmehl
-| Water | 220g | 28°C/78°F, or luke warm |
+| 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.
-==== Step 2 ====
+==== Main Dough Ingredients ====
-^ Ingredient ^ Weight ^ Notes
+^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
-| Starter | 55g | |
+| Sourdough | 45g | 90g | 500g | |
-| White flour (Wheat ) | 110g | Type 550/ Volkoren bloem / Strong White |
+| White flour (Wheat) | 436g | 872g | 4800g | Type 550/ Volkoren bloem / Strong White |
-| Wholemeal | 110g | Wheat wholemeal / Weizenvollkornmehl
+| Wholemeal (Wheat) | 110g | 220g | 1200g | Wheat wholemeal / Weizenvollkornmehl |
-| Water | 220g | 28°C/78°F, or luke warm |
+| Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm |
-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.
-==== Step 3 ====
-Mix for 3 minutes.
-==== Step 4 ====
-Check and turn the mixture to make sure all dry ingredients are mixed in well.
-==== Step 5 ====
-Mix for another 3 minutes.
-Add up to 18g of lukewarm water if needed to make the dough come together well.
-==== Step 6: Autolyse ====
-Rest for about 30 minutes.
-==== Step 7 ====
-Add salt and mix for 4 minutes.
-==== Step 8 ====
-Transfer to plastic boxes and bulk proof for about 4h.
-Stretch, fold and turn each hour.
-==== Step 9 ====
-Put dough on a work surface, cut into even pieces and pre-shape the dough.
-Let rest for 15min.
-==== Step 10 ====
-Shape the doughs and place in lightly dusted proofing baskets or bannetons.
-==== Step 11 ====
-Option 1: Leave at room temperature for 3-4h.
-Option 2: Leave in fridge overnight for about 8-12h.
-==== Step 12 ====
-Pre-heat oven to 260°C (500°F). Have water ready for steam.
-If left overnight: take out the fridge 20 minutes before baking.
-==== Step 13 ====
-Place doughs on trays/baking stone, lightly dust and cut them.
+==== Further process ====
-Back with steam for 10 minutes.
-==== Step 14 ====
+^ Step ^ Description ^ Notes |
+| 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. | |
+| 2 | Mix for 3 minutes. | |
+| 3 | Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well. | |
+| 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. |
+| 5 | Rest for about 30 minutes (Autolyse) | |
+| 6 | Add salt and mix for 4 minutes. | |
+| 7 | Transfer to plastic boxes and bulk proof for about 4h. | |
+| 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]] | |
+| 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. |
- Reduce temperature to 230°C (446°F) and let steam escape. Bake fpr 20-25min until golden-brown.