CumPanis: Blacksmith Hell (part II)

In the search for flour, we found a bag of Pillsbury Whole Wheat Flour. The idea for today is to recreate a more rustic bread by mixing 10% whole wheat plus 90% of Amapola bread flour in a higher absorption ratio recipe of approximately 65% (65 parts water per 100 parts of total flour).

Pre-Treatment (biga)

The evening before, mix (this is a 60% absorption ratio):

360 gm WW flour
640 gm Amapola Harina por Pan

The above makes a total of 1000 gm of flour

600 gm water
8 gm La Vahiné yeast

The following morning, the biga, has fallen and is ready for mixing.

Mixing, and the overdose of whole wheat

The total recipe was designed around a 65% absorption ratio. Ideally this would mean:

3600 grams of flour
2340 grams water (0.65 x 3600 = 2340)
72 grams salt (2% of flour weight)
yeast

Since 1000 gm of flour were already in the mix, all we needed was 2600 gm of bread flour.

We did not have 2600 gm of bread flour. And, since the only store that carries Amapola bread flour is 40 minutes away, the only option was to add whole wheat with this result.

3600 gm flour = 360 WW + 800 WW (due to lack of bread flour) + 2440 gm bread flour
2340 gm water
72 grams salt
yeast

The overdose of whole wheat

So, rather than 10% whole wheat, we have 32% whole wheat. Whole wheat takes more water and so the dough becomes drier. The additional water that should have made the final bread very 'open' was used instead to wet the whole wheat. I have normal bread.

Rising, Forming and Filling

There is one divine ingredient that does exist in Puerto Rico that does not exist in other parts of the US and it is Tomate Frito. This is tomato sauce that has been fried in olive oil and spices until it thickens, then finished with a touch of real sugar (not high-fructose corn syrup). The result is a true ketchup, referring back to Carver's orginal recipes for the tomato. Add spices or chipotle peppers and you have an adult hot sauce.

The great Vitter Tomate Frito

A filling was made by olive oil sauteeing onions, garlic, and diced carrots (for sweetness), then adding a dash of habañero sauce and a can of Tomate Frito with additional sugar.

Sauteing onions, garlic, and carrots in olive oil

The dough was allowed to rise for 2 one-hour proofings at 27C with intermediate knock-downs.

Dividing was into a variety of forms:

24 x 100 gm boules for filled rolls, made Parkerhouse style
10 x 150 gm pizza discs that will be half baked, then frozen
4 x 500 gm batons that will be stretched and made in to ciabatta

For a total of ~5900gm

First division of dough prior to weighing

Baking and finished product

The finished rolls were allowed to proof 20 minutes and baked in a 450F (230C) for 18 minutes. The pizza discs were coated with oil, vinegar, salt and pepper, then baked for 4 minutes to set the dough. Crumb was good, although unremarkable due to the overloading of the dough with whole wheat.