The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another blooming boule, Forkish style again

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Skibum's picture
Skibum

Another blooming boule, Forkish style again

Total flour 300 grams, strong bread flour

Total water 231 grams

Sweet levain @ 100% hydration 25 grams

Yeast water levain @ 100% hydration 25 grams

Salt, 1 tsp or about 7 - 8 grams, should have spent the extra five bucks on the digi scale that gives me the decimal. .  I once again took extra care when pre-folding and folding the boule, making sure the full length of the fold was tucked in nicely.

the dough was proofed seam side down and baked seam side up.

I scored a crescent across the seam I thought most likely to bloom.

The crumb.


So I refreshed my yeast water yesterday and as bake s per dabrownman's directions and made some YW pancakes today with the 'spent' YW,  I also refreshed my sweet levain at the same time and left it on the counter also. 

YW pancakes

100 grams spent YW

100 grams bread flour

I left it on the counter overnight for yesterdays's mix and today's bake and had a massive amount of bubbling dough! This morning I added 1 egg beaten and mixed with 2 Tbs maple syrup adn 2 Tbs melted butter, 1/4 tsp baking powder and mixed it with the flour and YW. The mix took some doing, but when done I mixed in some fresh blueberries, fried it up in the same pan that fried my hone cured/ smoked bacon and YOWSER, some fine breakfast to celebrate myu first day skiing at Lake Louise!

Ahhh, topped with melted butter and real maple syrup.

I discarded the fruit this time. Next tie I will do something with the spent fruit

Comments

Floydm's picture
Floydm

All good stuff.

isand66's picture
isand66

Another great bake.  Those pancakes look fantastic.

Skibum's picture
Skibum

. . . a great way to use the 'spent' YW. Made for some fine eating!

Gail_NK's picture
Gail_NK

Don't you just love Ken Forkish's formulas? I have a lovely boule waiting to be cut right now that I made using his Pain de Campagne. I often add just a tad more whole wheat than he calls for and tuck in a little emmer flour because it's a little "sweeter" and helps the dough rise more.

I have been making crackers out of my "runaway" starter... Forkish ends up giving a formula that gives me lots of extra starter, so I make crackers with a cup of starter at a time. I know pancakes/waffles are a great way to use starter, but a gal can only eat so many pancakes...

trailrunner's picture
trailrunner

I  have done the fold/slash and been very pleased with the bloom too. Glad you shared the pancake recipe.Gail can you share your cracker formula? TIA, caroline

Skibum's picture
Skibum

I second calrolines request to share your cracker recipe. I tried creackers once out of one of PR's books and they were not to my taste. TIA Ski

dabrownman's picture
dabrownman

Just great all the way around.   Fastastic 'Flower' Forkish bread (FFF)  all the way around. Your bread is probably bettet than Forkish's though, from what I can see.  I see home made smoked bacon too?  Looks just like mine.

Got to do a cracker bake this Friday to go with a double chocolate stout, dark rye, pumpernickel with scald and aromatic seeds.  The girls ar set with white bread for a while.  Love your Pancakes  - don't forget about EM; with left overs of YW too . Don't throw that fruit away - freeze it so you can put it in pancakes, fruit breads, pumpkin and raisin bread, stollen,  scones and irsih soda bread  or my favorite.  Freeze then and then wake them up with some brandy and pour over ice cream  My problem is remembering I have them in the freezer...Sad really :-)

Great baking and cooking Ski!

Skibum's picture
Skibum

You are killing me dab! But hey flattery will get you everywhere! Well, Ken doesn't have dabrownman in his corner as coach and supporter and he doesn't use yeast water so perhaps we did kick it up a notch, coach!

I also like your idea about freezing the fruit and will do next feed. I was beginning to build a new YW levain this afternoon and realized I still had 25g of 2 day old leftover YW levain, so I fed it 1:1:1 with YW and flour. It is looking interesting after only 2 hours.

I am loving this stuff and yep home cured, smoked bacon ala the DMAN -- FABULOUS!!!

Anyhow, thanks coach, you have helped steer me in some amazing, very tasty and gratifying directions.

Thanks again dab! Ski

Gail_NK's picture
Gail_NK

Skibum and trailrunner

Here's my cracker recipe - and you can also find it on GoodFood World (an online magazine my husband and I publish) here: http://www.goodfoodworld.com/2013/11/sourdough-crackers-easy-and-versatile/

Sourdough Crackers

Cracker Dough Base:

1 C sourdough starter (mine is 100% hydration whole wheat)
1/3 cup melted butter
1 C flour plus small amount to roll out dough

In a small bowl, combine starter and melted butter – make sure the butter isn’t too hot.

Add the flour and stir well. When it becomes too stiff to stir, knead it in the bowl to incorporate all flour.

Cover and set aside for at least 8 hours or overnight.

Cracker Seasoning:

1/4 tsp salt
1/4 to 1/2 tsp seasonings of your choice
1/4 tsp baking soda

Knead the seasonings and baking soda into the cracker base, making sure they are incorporated throughout.

Preparation:

Divide dough into quarters. One quarter at a time, roll the dough very, very thin on a sheet of parchment paper. The thinner your dough, the quicker it will bake. Keep the remainder covered in a bowl.

When the dough is as thin as you can make it, cut into squares with a pizza cutter. Then remove any small pieces that don't make up whole crackers and toss them back in the bowl with the reserved dough. Sprinkle with Kosher salt and run your rolling pin over it once, lightly.

Slip a baking sheet under the parchment paper and put both into the hot oven (400o). Bake for 15 minutes, or so – check after 10 minutes and watch closely.

Cool on rack or paper and they will crisp up as they cool. Trust me, they will crisp up - though it may take a couple of hours. If you put them back in the oven to "bake more," you'll end up with hardtack!

Variations:

Flour – use any flour: whole wheat, Einkorn, unbleached white, rye – if the dough is too wet, add just a little more flour
Oil – use butter or olive oil or a combination of the two
Spices/flavoring – try any of these spice alternatives, remember to add the salt and baking soda; add as much spice as you like, but start with a smaller quantity, you can always add more:

1) 1/4-1/2 tsp garlic powder and mix in 1/3 C of finely grated Parmesan cheese
2) 1/2 tsp Menudo mix – contains oregano, onion flakes, coriander seed, cumin, and crushed red chili pepper
3) 1/4-1/2 tsp lemon pepper
4) 1/2 tsp Mrs Dash spice

dabrownman's picture
dabrownman

and just what i was looking for.

Thanks