The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% Preferment

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MANNA's picture
MANNA

40% Preferment

So, here is a pic of the bread this time letting the levain go 48 hours after a feeding and using 40% preferment. The acid smells were just a bit more pronounced. Still no real tart flavor to the loaf.Taste is really nice though. Im building my levain in stages and plan on baking another loaf ina couple of days with 50% preferment. Soon I will be at the 100% preferment point. What an interesting bake that will be. I will just be baking my starter, but isnt that what we do now?

Comments

Darwin's picture
Darwin

That is a fantastic looking loaf!

isand66's picture
isand66

Looks great.  How was the crumb?

FYI, I did a 100% preferment dough....it came out pretty good.   I would be curious to hear how yours comes out if you give it a try.  Here's my version: http://mookielovesbread.wordpress.com/2013/08/03/maxs-100-triple-levain-bread-with-onions/

MANNA's picture
MANNA

The crumb comes out nice. I like to keep away from holes that are to large. People like the smaller holes making it easier for sandwiches and stuff. I will be baking 3 loafs tomorrow but back at 33% hydration. I will post some crumb pics of those. These loafs are already gone.

Barbara Harris's picture
Barbara Harris

I have been using a 100% preferment, and the taste and crumb are good, but I am not getting any oven spring,  when I proof the loaves they are so sticky that I end up with a loaf that just 'slumps' in the oven.  Seems no amount of flour to insulate after forming the loaves for the final rest is enough to keep it from sticking to the t-towel I use in my little baskets.  When I turn it out onto the baking stone it sticks then is very ugly.  I am new to bread baking.  I am using 1 cup of whole wheat flour to 5 cups of white for my dough.

 

MANNA's picture
MANNA

May need to use a higher protien flour. You can also try rice flour for dusting to help prevent sticking.