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adri

Here a preview of my new bread. It has the exact same ingredients (As to flour, water, salt, spices) as my previous bread (Adrian's rustic whole rye bread with some spelt). But this time I used a different way of fermentation!

The sourdough leaven was 750g at 100% hydration, fermented for 16 hours. Compared to what I later added (390g of flour) it is a lot and the bread should have a stronger taste than last time.

This is how it looked like after 12 hours (4 hours before I used it):

If the crumb and taste is good (I can't wait until tomorrow morning), I'll post what I did in the forum section.

Adrian

adri's picture
adri

Yesterday I was a bit frustrated with a project and at cooking lunch I cut myself.
So I really needed to bake something, preferably with spelt or wheat (usually I bake rye >50%) which would give me a dough that I could really physically work with.

Problem: I don't like yeast and I had no levain built the day before. But I had a lot of starter in the fridge (about 70g / 2.5 ounces) - 100% rye and not fed for 10 days. A good time to feed it so I took 15g away and fed it with 30g of water, 30g of flour...

For my levain I needed a quick solution: Heat and high hydration and a high percentage of seed starter. For wheat you don't need the sourness, so I thought it might work:

This is the result: Wheat bread with 17.6% rye and 11.8% whole wheat and 76.5% hydration.

For the levain:
50g rye starter
50g rye flour
50g whole wheat flour.
200g water

Total: 225g water, 125g flour, 180% hydration
Kept at 28° for about 2.75 to 3 hours (28° = 82.4F)

For the autolyse:
350g levain
300g flour (I used 150g Bread flour (0.7% ash, 11,8% protein) and 150g french flour (0.55% ash))
I just let it rest for 35' after mixing it with a spoon. I already added the levain as
75g water

For the final dough I added 25g of Water and 8g of salt:
400 to 500 Slap&folds
2h of bulk fermentation with 4 Stech&Folds every 30'.
1,5h of fermentation in a banneton

In the oven:
15' at 250° (482F) with lots of steam (a huge mug of water for my small oven, poured on 1kg (2.2 pounds) of steel nails I preheated in the oven).
30' at 200° (with removed the steam)

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Overall Formula:

Levain:
50% rye starter at 100% hydration
50% rye flour
50% whole wheat flour
200% water

final dough:
70.6% wheat flour
82.4% levain (at 180% hydration)
23.5% water
1,88% salt

hydration = water + water portion in the levain = 23.5% + 82.4%*(180%/280%) = ca. 76.5%
flour = flour + flour portion in the levain = 70.6 + 82.4%*(100/280) = ca. 100,0% :)

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lg|Adrian

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