The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hornedfox's blog

  • Pin It
hornedfox's picture
hornedfox

Today's loaf started out as a "what have I got here" after a party I had some pitted black and green olives in oil and basil and sun dried tomatoes in oil left over. So I thought they would go in a loaf

Monday was the Levain build 

Bread flour.    100%

water.             125%

rye starter.        20%

after 16 hrs I made the final dough 

Bread flour in this case Canadian white. 1 lb 7 oz

whole wheat flour stone ground organic. 3.2 oz

water 13oz

salt 0.5 oz

olives 4 oz sundried tomatoes 4 oz

Levain 13 oz

 

I mixed everything on first speed except olives and toms for 3 mins and then second speed for three mins until gluten was moderately developed. I mixed in the olives and tomatoes on speed 1 until they were evenly disbursed. 

Bulk fermentation was 2.5 hrs stretched and folded every 50 mins. I shaped them into 1.5 lbs boules  and retarded them in the fridge for 12 hours at 50 F This morning as I heated the oven up for 1 hr at 460 F I took the dough out of the fridge Cooked for 40 mins reducing the heat to 400 after 25 mins as I was worried they'd burn.

 

hornedfox's picture
hornedfox

While I move ovens around and getting a bit of withdrawl from baking I have decided to start a blog. Today was sourdough maintenance day. I have three sourdoughs on the go, first is an organic dark rye which I sweated over to start a year ago; a white sourdough which originally came from the rye one and I switched to french 55 flour to turn it white and T55 which I was given from clive at Shipton Mill UK. (at the time I was struggling to convert the rye to white and I called for advice. So he kindle sent me this) As an after thought I weighed what I normally throw away. To my horror it was 290g!

So here I have a mixture of all three. I used the 1,2,3 sourdough technique

290g starter

580g water

put them in the mixer and gave a quick whisk

870g of white french 55 flour

2.5% salt (Bakers percentages based on the flour being 100%)

and just for giggles 25% 5 grains

I left them on the window sill for 8 hrs

I then did a spot of stretching and folding and poped it into a pullman tin This tin is big it takes 2 kg of dough

I am now waiting to pop it in the oven. I will post the results later

so here is the finished loaf

and the crimb shot, wish it was more open, I think it could have used a little longer in the oven tough

Still not bad considering it was from something I was going to throw out

 

Ian

(still not sure wether I like the taste of sourdough. But I am perservering)

Subscribe to RSS - hornedfox's blog