April 28, 2015 - 6:07pm
Hybrid dough - Forkish field blend #2
Just a question - would like to make this with just sourdough, no additional yeast. Do I need to adjust recipe or just carry on without yeast. specifically would I need to increase amount of levain? I expect I would need a longer fermentation though? the dough dictates doesn't it!
Leslie
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Commercial yeast will change the properties but you can rise a loaf without it. You are correct that you will probably need more time to proof. In my opinion that extra time will dial in a lot more flavor too. Give it a try and keep your eye on things. It should be a fun adventure.
Check the 'making your own bread' chapter of the book, Forkish talks about this there. Basically, as noted above, bulk fermentation/final proof will be longer and/or you might need to increase the amount of levain in your recipe.
to find this. I thought I had read something a out this but couldn't remember where. thanks
Keep the same recipe and adjust the timing allowing the dough to dictate.
Add in a bit more levain to compensate for the added yeast. But I highly doubt you'll get it exact anyways to bring it back in line with the hybrid and you'll still have to watch it allowing the dough to dictate.
Either way you'll get a bread. But with different results when it comes to flavour and timing. Enjoy experimenting.
not sure yet, maybe Field blend #1 as per recipe, and field blend #2 no added yeast. See what the day brings and if levain build is active enough, it normally is. This week it is all about Forkish bread!
recently, you can certainly lose the yeast and just use the properly active levain to rise your dough. It just takes a a little longer. Bulk ferment at least 4 hours and I recommend at least an 8 hour overnight in the fridge in their bannetons.
Another thing I did differently...this was the first time I did a slap & fold. I wasn't sure what that was exactly...I'd been doing stretch & folds....so I watched on Youtube and it really helped the wet dough come together.
Bake cold from the fridge, taking them out when the you preheat the oven. The cold loaves make scoring easier although I still have issue getting in right. I think my loaf that I cooked in my oval dutch oven does a little more spreading which takes away from the scoring.
These just came out of the oven...left scored correctly, right only has the swirl but not deep in the cut...which was baked in oval DO bake.
Still to hot to cut but who wants to wait....someone who shall remain nameless (hubby) just can't wait. The big hole at the top is from the slicer.
Hope mine turn out as good! I make batards in preference to boules.
Yesterday made 2 yeasted forkish loaves, white with poolish and 50% wholewheat with biga. The wholewheat I did slap & fold as well as stretch & fold, but still really hard to shape - very sticky. Baked ok though. will post later when I have time but for shaping the white I got a little smarter (light bulb moment!!) and used rice flour and it was much better. Am about to start the two SD recipes and plan to overnight in the fridge and bake first thing in the morning. will see how I go. :)