I came home to see that my levain was doing quite well in my Doraemon bowl! The CO2 got trapped by the cling wrap. Interesting.
I mixed some unusual cassava flour this time. Cassava flour is gluten free stuff and this one was not toasted. I would like to try the toasted one sometime later on. The cassava flour needs to be hydrated before mixing. Since it was the first time I used, I hydrated with boiling water, but I think tap water would work just as fine.
I did not keep a good track of all ingredients, but here it goes:
80 g levain at 100% hydration
25 g cassava flour at 200% hydration
170 g flour (12% protein)
30 g semolina
80 g WW
4.5 g salt
177 g water
Total flour: 350 g
Total water: 267 g
I have done the standard procedure that I have followed lately: (1) Dissolve levain in water as well the cassava blob. It was a little gummy after hydrating, so I had to dissolve it by hands. (2) Add all flour and mix into a shaggy mass. (3) Wait for 30 min and add salt, kneading for 30 sec to 1 min. (4) Apply 3 sets of stretches and folds every 20-30 min. (4) Bulk fermentation needs to be about 4 hours. (5) Shape and retard in the fridge for about 6 hours. (6) Bake straight from the fridge on a 230 C deg oven for 45 min with lid on + 10 min with lid off (I started baking on a cold pot). (6) Wait to cool and slice
Crust and crumb were quite good. Since the cassava flour is mild in taste I could not identify it in the final loaf. Note that cassava flour and tapioca starch are different things. The cassava flour is not fermented, so the flavor is mild. Since I scalded the cassava in boiling water, it felt as the tangzhong method. Being gluten free, cassava flour is becoming a good option for those with celeriac decease. You will find other names for the product including: cassava, manioc, mandioca, yuca, ...).