Farmer's Market Week 12 Sesame Levain Revisited (from week 3)
So last week the cool guy who trades me goat cheese requested the sesame levain I made on week three. I was hesitant as I didn't intend to go back and replicate or improve any recipes but I reconsidered quickly and thought it would be nice to fulfill a request. I had to make a few changes though. I cut the lemon idea entirely as I dont' want to find out how much zest I'd need to actually taste it and the loaf was so good when I couldn't taste it. Secondly I doubled the levain and reduced the final dough ingredients to keep the formula the same. Finally I used Kamut in place of the spelt. It's been nearly 2 1/2 months since I made the first variety which I recall being very good but honestly I can't really compare them as I just don't remember the taste well enough. As far as the dough goes: This dough came out much nicer. The previous dough had some lumpy flour which I didn't not have a problem with this time. I actually backed off and gave 1 less stretch and fold and allowed a 4 hour bulk ferment to help with development. I think this was achieved. The dough was soft and smooth with great extensibility It sprang in the oven very nicely and has a lovely shiny crumb. Looking at the previous pictures and the spelt certainly made the loaf browner than the kamut and the kamut added some more red tones.
The formula can be found at Farmer's Market Week 3 with few revisions:
1) Double the levain and remove those numbers from the final dough.
2) Cut the lemon zest.
3) replace kamut for spelt
4) only 2 stretch and folds at 45 minutes and a 3:45 bulk fermentation.
Farmers market is booming with great stuff now. So they were more giving than usual. We got sweet corn, brocolli, zukes, carrots, baby cabbage, fennel, variety of pluots, the same most amazing pears (last of em and the new varieties are next), heirloom tomatoes, spring onions, spring mix lettuce, local mushrooms (shitake and maitake),
Now to build a levain for some 30% ryeguettes to bake tommorrow