A Lucky Mistake. Carlos’ Newsletter 011

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This last Monday I was in my bakeshop measuring the ingredients to make Spelt-Sourdough bread. The Rye Sourdough (fermented rye) was already in the mixer. Then I had to add Spelt flour.

So, I did it. . . Well, I thought I did.

The dough looked good but not the same. I was intrigued and wondering why the dough was so different yet so good.

I did not know what was going on until 3 hours later or more, when the dough was already risen and ready to make up the loaves.

Then I saw the reason: I had added rye flour instead of spelt flour! How could that happen? Unbelievable! I felt like dying. I had no chance to make things right. Sourdough process takes almost two days to complete. And all my ferment was already mixed with the wrong flour!

Definitely, I had no chance to make another sourdough mix.

For one hour or more I was so confused, repeating over and over: “Oh my God, Oh my God!”.

But I was not left to perish in my dissapointment. When I looked at the “wrong” dough I noticed it had a very good consistency and strength. So I decided to keep on with it and made up the loaves.

To shorten the story, the resulting bread was, to my great surprise, the best 100% Rye Sourdough bread I ever baked in my life.

I had spent years and all kinds of experiments to get the right proportion, with no success. Now, like coming out of a magician’s hat I had in front of me such a good 100% Rye Sourdough loaf.

But I still had a problem to solve: What about the orders I had for Spelt-Sourdough. Well, I did my best apologising as humbly as I could, and–believe it or not–my customers were so happy with the mistaken bread that I hardly could cover the orders.

Now, I have a new specialty in my product list: 100% Rye Sourdough.
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Carlos’ Artisanal Bakery

Newsletter 011

October 6th, 2016

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A Bible jewell for today:

“I waited patiently for the Lord;
   he inclined to me and heard my cry.
He drew me up from the desolate pit,

out of the miry bog,
and set my feet upon a rock,
   making my steps secure.
He put a new song in my mouth,
   a song of praise to our God”.

Psalms 40.1-3

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Today I am adding a new member to our gluten free bread family:

Sorghum and Corn gluten free bread.(non certified)

This bread takes Sorghum instead of Garbanzo (Chick Pea).

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Carlos’ Bakery in the web:

In Facebook:

https://www.facebook.com/CarlosArtisanalBakery/?ref=aymt_homepage_panel

In my Website:

https://carlosartisanalbakery.wordpress.com/

Please: visit and share.

I am ready to answer your questions on bread.

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Our baking schedule for next week

Baking day: Monday October 10th, 2016

Pick Up day: Tuesday October 11th, 2016.

Order and Pick Up location:

THE HEALTHY LIFESTYLE STORE

4123 Catherine Street

(519) 268-7551

(closed Sunday & Mondays)

Our classical specialties

Bread

Ingredients

Weight

Price

German White

Unbleached White Flour; Water; a small amount of light Rye Flour; Grapeseed Oil; Brown Sugar; Salt; Yeast.

720g

6$ a piece

Oats and Sunflower Seed

Water; Unbleached White Flour: Whole Grain Wheat Flour; Steel Cut Oats; Sunflower Seeds; Brown Sugar; Salt; Yeast.

720g

6$ a piece

Weeto’s Bread

Whole Grain Wheat Flour; Water; Grapeseed Oil; Brown Sugar; Salt; Yeast.

720g

6$ a piece

Dark Rye Sourdough

Water; Whole Grain Rye Flour; Unbleached White Flour; Natural Yeast Culture; Molasses; Salt; Commercial Yeast (very little).

720g

6$ a piece

100% Rye Sourdough

Rye flour; Water; Grapeseed Oil; Salt; Sourdough Starter.

Garbanzo (Non certified gluten free)

Water; Garbanzo Flour; Tapioca

starch; Eggs; Xanthan Gum; Grapeseed Oil; Salt; Yeast.

540g

7$ a piece

Sorghum and Corn (Non certified gluten free)

Water, Sorghum flour; Corn flour; Tapioca Starch; Xantham Gum; Salt; Yeast.

 

A tip for today:

 

Fermentation made simple

Fermentation in bread is all about yeast.

More than 2000 different kinds of yeast were descripted scientifically, but only two of them are the most used–by large–in bread making.

One of those, the oldest one, named “Candida Milleri”, is found in cereals and several grains used in bread.

The other one, named “Saccharomyces”–in several different varieties–comes from fruits.

Candida Milleri is the yeast found in sourdough. If you make a paste with rye or wheat and water and leave it alone in a cool place, after two or three days it will be bubbling due to the action of yeasts and bacteria. Now, if you make another batch equal to the first one and add a little portion of the already fermented one, you will see this new paste fermenting in lesser time. This action is called “refreshment”. After 4 or 5 refreshments your sourdough will be very active.

This yeast–Candida Milleri– feeds on the natural sugars in the grain.

If you put a handful of grapes in your blender and make a smoothie, and leave it two or three days alone, you’ll find it bubbling at the end due to the action of Saccharomyces. This yeast feeds on the naturally occurring sugars in the blended grapes and also on other kinds of sugar non existing in the grapes, like cane sugar and maltose.

In the sourdough process, by an enzymatic action the starch of the flour is broken into maltose, a naturally occurring sugar in the flour when mixed with water. Now, Candida Milleri is completely negative to maltose. Simply ignores it. This causes the lactic bacillus–which feeds on maltose and not on the natural sugars of the flour–to procreate with no competition in great manner causing the dough to turn sour.

Lactic acid kills bacteria and yeasts. Candida Milleri is resistant to lactic acid and at the same time produces alcohol. This alcohol acts like a disinfectant in the dough keeping it sound and healthy. Lactic bacillus is resistant to alcohol. In this fashion they protect each other. By refreshing the sourdough mix frequently, the ferment can be kept for years and centuries, generation to generation. It will smell like yogurt and wine.

It is very difficult to make a non acidic sourdough only with flour and water. Over the centuries and millennia several techniques were developed in bakeries to reduce acidity in bread. One of them was the addition of fruits to the fermenting dough. Saccharomyces from fruits competes heavily on the maltose with the lactic bacillus, thus limiting drastically its procreation. At the same time, it produces alcohol which kills any strange yeasts and bacteria.

Saccharomyces in its different varieties is found mostly in the skin of fruits. The common yeast used every day in bread baking is named “Saccharomyces Cerevisiae” meaning literally: “Sugar eater from beer”. It was used in beer brewing for centuries before being used for bread. It is used also to ferment wine.

My sourdough is a balanced combination of natural sourdough ferment with a very little amount of “Saccharomyces Cerevisiae” to control acidity and a bit of Blackstrap Molasses to feed Candida.

This combination, working quite a few hours in the dough, develops an incredible rich and complex taste in the bread that is impossible to obtain using baker’s yeast only.

 

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