The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Spring oven breaker bread

Abelbreadgallery's picture
Abelbreadgallery

Spring oven breaker bread

This winter I have made lots of kilos of panettone in bakery, so I had to refresh an specially made solid sourdough almost everyday and I had to discard a part of that ferment everytime I had to feed it. I decided to freeze this sourdough leftover and use it later.

This bread is made with 300 gr of defrozen stiff sourdough, 300 gr of stoneground wheat flour, 200 ml water, 9 gr salt and 0,2 gr instant yeast.

ANNA GIORDANI's picture
ANNA GIORDANI

Strraordinaria fioritura del taglio.....

Come sempre lavoro impeccabile. BRAVO!!!!!

Con ammirazione, Anna

Ford's picture
Ford

Why do you add instant yeast?  Try baking without the added yeast; the rising time will increase, but I'll bet the flavor will also!

Ford

Abelbreadgallery's picture
Abelbreadgallery

0,2 gr of instant yeast is almost zero. I added yeast because I was not 100% sure of the power of my defrozen sourdough,

golgi70's picture
golgi70

Good looking loaf of bread and good use of scraps.  

 

@ Ford - I disagree and think the added yeast was smart and safe.  The starter used was discard from a variety of batches and frozen so therefor not totally dependable like a starter that has gone through builds.  this will keep the acid in check and assure a good rise while still plenty of flavor will be developed.  

Cheers

Josh

 

a_warming_trend's picture
a_warming_trend

Incredible ear! I love to find ideas for using large amounts of discard starter, so thank you!