mwilson's blog

Random Bakes with Natural Yeast

Profile picture for user mwilson

For a few weeks now I have been maintaining my typical Italian style sourdough, experimenting, trying to increase the pH level at it's maturity. I've managed to go from 4.1 - 4.6.
Depending on which schooling of Italian sourdough you follow, methods and guidelines vary slightly. But according to one source optimum pH at maturity is 4.5 but can vary between 4.3-4.8.

Lately I have taken to the method of keeping this sourdough in cold water over the tied in cloth method. But I still use both to keep the acidity under control.

Birthday

Profile picture for user mwilson

Hello fellow Fresh Loaf'ers.

I would like to announce that today is my birthday. Thanks to everyone here that has made me feel welcome in this wonderful forum. This is a great community full of enthusiastic bakers and I wouldn't be where I am today without you all.

Cheers and Merry Christmas.

Pandoro 2012

Profile picture for user mwilson

Christmas is fast approaching and life has been quite hectic recently... 

I simply don't have time to maintain my beloved lievito 2.0. So instead with the little time I have had, I made my regular yeasted version of Pandoro.

It has a wonderful aroma thanks to the cocoa butter, vanilla, lemon, and fancy pandoro sugar. Although this version lacks the softness typical of the real thing made with natural yeast.

Perfect Panettone

Profile picture for user mwilson

To me, the pinnacle Panettone. Formula comes from Iginio Massari.

This is the most challenging formula for Panettone, hence why I have been so drawn to it. I rise to technical challenges. I followed the formula, timings and temperatures without compromise.

New Yeast Water and Loaf

Profile picture for user mwilson

I've always been intrigued by the yeast water method of raising bread.

Although yeast water is started with fruits I did something (just can't help it) different...

I created yeast water from sourdough!

Sourdough Ciabatta Experiment

Profile picture for user mwilson

Biga acida

  • 20g lievito naturale
  • 200g '00' flour
  • 80g cold water

Lievito dissolved in water first then mixed with flour to create a very dry dough. Pin rolled until smooth. Rolled flat, ~4mm thick, wrapped in cling film and refrigerated for 2 days before removing and left overnight until mature.

Final dough

The Best Panettone from Iginio Massari

Profile picture for user mwilson

I couldn't resist making my favourite Panettone again!

As I wrote previously my regular Italian sourdough has been dried up and stored away in the fridge so that I could focus on making rustic sourdough breads. I created a new, wet 100% hydration starter but the temptation to convert it into a new Italian starter was too strong. And after bringing it to maturity I couldn't resist making Panettone again!

Soft & Voluminous Loaf

Profile picture for user mwilson

Whenever I make bread my main goal is volume. Admittedly this isn't the most rewarding feature of bread but I am a technical junkie and love taking things to the limit. Not to mention, I love super-light bread.

This loaf is somewhat akin to the improved loaf I made a few months ago but uses acidity from sourdough to boost volume. Milk and diastatic malt are used to soften the crumb.

Super Sour White Spelt Loaf

Profile picture for user mwilson

Here I am again with another highly hydrated white spelt loaf. This time around it's sourdough raised...

I didn't set out to make this sour but boy, I mean wow is this sour!

If ever proof was needed that warm and wet makes for a more sour bread, then this is it!