The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jpchisari

This a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this.


Original formula is from Bread Bakers Guild Team USA 2002


Poolish


Flour-----------100%


Water----------100%


Yeast---------------.1%


 


Final Dough


Flour---------100%


Water----------43%


Yeast------------1.3%


Salt---------------3.3%


Malt-----------------.8%


Poolish----------1.33.4%


Process


Dissolve Yeast in water


Add flour and mix until smooth and well incorporated


Let ferment 12 -14 hrs at 70degF until poolish has risen and just begins to fall.


 


Final Dough


Place Water, Flour, Malt and Poolish in bowl of vertical mixer and mix on speed 1 for 4-5 minutes or until all ingredients are well incorporated.


Rest for autolyse for 20 minutes


Add Yeast and Salt and mix speed 1 for 2 minutes


Mix speed 2 for 1-3 minutes to develop structure


Gluten should not be fully developed


Dough will be light and lively and be on the soft side.


Ferment at 75degF 2 hrs with punch and fold at 1 hr


Divide into 12 oz pcs and gently preshape into cylinders and rest for 30 minutes


Shape into baguettes


Final Proof 50-60 minutes


Bake at 475degF for 20-25 minutes with steam( mine take approx 18 minutes in my oven)


Vent oven for last 3 minutes of baking


 


The last three photos are baguettes I retarded for approx 4 hrs before proofing and baking. To bring to room temp and proof took approx. 2 hrs.


These retarded baguettes browned much more quickly and had a more open crumb.


 


 


 


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jpchisari

 


Here's a Rustic Italian Round I baked today using straight dough method with 15% levain added.



jpchisari's picture
jpchisari

Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.


Sun Dried Tomato Bread w/Biga



 


Potato Bread-Straight Dough



 


Italian Bread-Straight Dough



 


Baguette w/ Poolish



Old Fashioned Bread w/Biga


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