SO, I havent made bread in a little while apart from my LSA mix bread that tasted great but never cook properly. I have been hankering for some good real bread.
So Monday evening I mixed together my preferment 1kg of flour in total, but a mixture of rye, wholemeal whole wheat, white unbleached wheat, semolina flour, gluten flour, salt, yeast, Rice bran oil.
I left it out all night until around 10am when I begn to make it into bread.
I added Wholemeal wheat flour, white unbleach flour, gluten flour and medium grind semolina into one bowl. I added half the preferment, 1 cup of water and 1 cup of buttermilk, 1 teaspoon of yeast and 1 of salt. mixed and kneaded and left of an oiled tray covered with a wet teatowl to rise.
I then mixed another bowl with wholemeal wheat, white unbleached wheat, gluten flour, rye flour the rest of the preferment, oil and buttermilk, salt and yeast. Mixed and kneaded this also and put aside to rise as I did for the other dough.
I left them for 3 1/2 hours. Came back, folded and left for another 2 hours.
Came back and divided and shaped the semolina dough which I came to call the Pugliese (even though a Pugliese doesnt contain rye or buttermilk.....it is my version of it now ;))
I loosely chaped it into 3 rustic loaves and 2 rolls. the rustic loaves I tried to shape into ciabatta loaf shapes and one I made my first Fendu. Turned out nicely :)
The rye I left for a third rise as I just didnt have time to shape it, so I folded it and left it covered for another 90 mins.
It became a big sandwich loaf and 5 rolls.
It all came out so well, and I am so happy with myself! What lovely bread!
The Fendu isnt in the picture because we had already eaten it!!!