Formulas
American Harvest Bread
Process
Grain Soaker: Mix all ingredients together. Place in covered container at room temperature 12 hours.
Cranberry Soaker: Chop cranberries; mix with orange juice. Store, covered at room temperature 12 hours.
White Levain: Mix all ingredients until smooth and well combined. Ferment 12 hours at room temperature.
Final Dough: Place water, bread flour, rye flour, water, salt, honey, and the levain in bowl of vertical mixer. Mix in 1st speed 4 minutes or until all ingredients are well incorporated. Mix in 2nd speed 3 to 4 minutes until dough is smooth. (Dough should feel sticky; gluten will not be fully developed). Return mixer to 1st speed and add remaining ingredients. Add the cranberries, grain soaker and wild rice and mix for 2-3 minutes in 1st speed until well incorporated. Desired Dough Temperature: 75°F.
First Fermentation: 2 hours with 1 punch and fold after 1 hour.
Divide dough into 500g (1 lb 2 oz) pieces and pre-shape as balls. Rest 25 minutes, shape into batards. Rest 10 minutes, shape as a fendu. Gently angle tips of fendu in opposite directions to form an understated "s." Place top side down on linen dusted with rye flour.
Final Proof: 1 hour 40 minutes. Bake floured side up in steam-filled oven, 440°F for 25 minutes. Vent oven and bake additional 10 to 15 minutes to dry out crust.
Yield: 11 loaves
Formula provided by The Bread Bakers Guild of America
| Ingredients | Std Weight (oz) |
Metric Wt. |
Baker's % |
|---|---|---|---|
| Grain Soaker | |||
| Rye Chops | 7.21 oz |
.202 kg |
23% |
| Cracked Wheat | 7.21 oz |
.202 kg |
23% |
| Polenta | 3.96 oz |
.111 kg |
13% |
| Water | 12.93 oz |
.362 kg |
41% |
| Total | 1 lb 15.31 oz |
.877 kg |
|
| Cranberry Soaker | |||
| Dried Cranberries | 10.11 oz |
.283 kg |
84% |
| Orange Juice | 1.93 oz |
.054 kg |
16% |
| Total | 12.04 oz |
.337 kg |
|
| White Levain | |||
| Bread Flour | 13.71 oz |
.384 kg |
100% |
| Water | 6.86 oz |
.192 kg |
50% |
| Stiff Levain | 1.43 oz |
.040 kg |
10.5% |
| Total | 1 lb 6 oz |
.616 kg |
|
| Final Dough | |||
| Bread Flour | 3.4 lbs |
1.534 kg |
87.8% |
| Medium Rye Flour | 7.61 oz/div> |
.213 kg |
12.2% |
| Water | 2.8 lbs |
1.257 kg |
72% |
| Salt | 2.07 oz |
.058 kg |
3.3% |
| Yeast | .43 oz |
.012 kg |
0.7% |
| Honey | 1.82 oz |
.051 kg |
2.9% |
| Orange Juice | 2.68 oz |
.075 kg |
4.3% |
| Wild Rice,Cooked | 1 lb |
.475 kg |
27.2% |
| Cranberry Soaker | 12.04 oz |
.337 kg |
19.3% |
| Grain Soaker | 1.9 lbs |
.877 kg |
50.2% |
| White Levain | 1.9 lbs |
.878 kg |
50.3% |
| Total | 12 lbs 10.65 oz |
5.767 kg |
|