I have been fiddling with flour types and quantities for my regular weekly bake using 123 as the base formula with an overnight proof in the fridge (~4C). I enjoy a mix of white and whole wheat, and recently added some rimacintata. I am really pleased with the results I am getting with 61% white, 21% whole wheat and 18% De Cecco semola rimacinata - quite a delicate, tasty and moist, but not gummy, crumb. The main pic was (slightly over-) baked this morning, the one inserted below is from mid-October.
The famed “123” formula is such a useful template for any variety of loaves, but I think it has caused be to become less adventurous since October’s anniversary bake! New year’s resolution is to renew acquaintances with Mr Hamelman 😉
In preparing for the 123 community bake on Saturday morning I hauled out my wooden dough board and gave it a brief scraping down. My usual maintenance regime is a simple scrape after use, then an airing outdoors in the sun, weather permitting, followed by a light scrape prior to next using. This time I decided apply science to the "light scrape" residue by dropping the bits (<2g) into a plastic container to which I added another <2g water, closed the lid and waited for the evening. I then added 20 g each of water and flour, and Sunday morning it presented a decent outcome as shown in these pictures.
I therefore conclude that a wooden dough board is superior to marble/other impermeable surfaces for mixing dough as it has the advantage of an inherent reservoir/store of starter should accidental destruction of the usual, maintained starter occur. It also brought to mind the item I read a while back about one or other community that did not rinse out the wooden mixing bread bowl; the locals simply added water and flour, mixed the lot which was left to ferment overnight for their morning bake.
I wonder if, in terms of sourdough genetics, this wood be called a chip off the old block?
… bakes by Lechem and leslieruf presented a personal challenge, so midweek I retrieved my aging AYW from the depths of the fridge, fed it a fresh apple and tried my hand at Hamelman’s recipe this weekend. These pictures tell half the story, and the second half will follow with a crumb shot tomorrow – my first slice will be a celebration of SA’s victory over England at rugby this evening! At first blush the raisins look a bit sun burnt notwithstanding a bake at 230C with protective stainless steel lid for the first 15 minutes followed by the balance of time at 220C.
… with good results, I decided to adapt the recipe for a 750g loaf, plus a bit.
Starting off with 120g 100% hydration rye starter (base NMNF), I built a loaf comprising a mix of 33% rye, 20% each of whole wheat, AP and HG flours, 10% spelt, 1.75% caraway seeds, 1% VWG, 2% malt powder, with a reduction in water resulting in 73% overall hydration.
Slow bake for some 40 minutes, starting at 235oC reducing to 220oC after 20 minutes, this delivered a pleasing and rather tasty loaf with a decent rise and happy crumb. Thank you Edo bread for the template!