julie99nl's blog

I started this at the same as my post with  champlain leavened with yeast water, but this one fermented as expected.

Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.

For 4 dough balls of 230 grams for a total of 920 grams

Build 1 :

81 grams 5 stagione tipo 00

51 grams apple yeast water

Fermented for about 6 hours at RT where it tripled in size and had a nice dome

Build 2 :

120 grams 5 stagione tipo 00

76 grams regular water

137 first build

Fermented overnight for about 10 hours at RT where it more than tripled and had just peaked

Final dough:

308 grams 5 stagione tipo 00

217 grams water

10 grams salt

51 grams discard (for some extra flavor)

333 grams apple yeast water levain

Started with 1 hour autolyse but felt the dough needed a little more time so I could mix by hand. Ended up with a 2 hour autolyse.

I added the rest of the ingredients in one go to the autolyse dough. It was  a little strong so I had do some old fashioned elbow grease mixing and kneading, then gave it a 1 hour rest and then did one fold. Since it still felt strong and tight, I decided to leave it at 1 fold. I used a good glug of nice olive oil in my bulk container as a sort of double hydration/bassinage. Which the dough absorbed by the end of bulk. It really started to take off and at 3 hours had almost doubled so I decided to divide and shape.

After shaping it wasn't slowing down so after 15 minutes it went into the fridge at for about 26 hours. This afternoon at around 2 I took them out for dinner around 7. It was lovely and easy to stretch.

I'm not great with pizza, as I'm still trying to figure out the best settings in my oven. This is baked on a baking steel approximately 10 inches away from the top element. It started closer, but the dough rose so much it tore when I wanted to turn it.

I gave it a 1 minute par bake so I wouldn't have  a soggy bottom and then finished topping with tomato sauce, grilled mushrooms, onions, tomatos and chorizo and fresh mozzarella and a little pecorino romano.

Delicious!

I thought this would be a good bread to test out my yeast water. Problem is, I weighed and mixed it while a crisis was unfolding and I must have weighed my water wrong. The dough was a sloppy mess and fermented so fast I didn't think I could do anything with it. I threw it into the fridge to try and reign in the out of control fermenting going on. It was 2 hours in bulk and already very proofy and I had only done 1 fold and it was just spiraling out of control. In the fridge after 1 hour it was still growing and growing, so I decided to just throw in the towel and shape and bake.

I didn't even take photos during the process because it was just a crazy mess. This bread normally ferments 5-6 hours for me. This is how it turned out with 3 hours total bulk.

It actually didn't turn out that bad, and it was delicious with a very slightly sweet scent. I'm making it again tomorrow with more care to my weighing..