Champlain Sourdough with new timing
With the hot weather and no central air conditioning, I needed to be able to bake in the morning when it is still cool. Trevor helped me to work out the timing with his Champlain Sourdough. First day, in the early evening, I mixed the flour, water and salt for the long "autolyze" and popped it in the fridge. Took it out at bedtime and set on counter. In the morning I mixed in the starter and for the next six hours did hourly stretch and folds. Then I pre-shaped and let it rest for an hour. Shaped it, put in the banneton and let it rise for one hour, then popped it back in the fridge for the next 12 hours. Baked it this morning and I think the long retard really helped me with the crumb. And it tastes great!
Also wanted to use up some starter this morning so decided to wing it with some waffles.
1 cup starter straight from the fridge
1/2 c. flour
1/2 c. milk
1 egg
2 T. oil (I'm guessing. I just poured some in)
2 T. sugar (guessing again!)
3/4 t. of baking powder
1/4 t. baking soda
dash of salt
Turned out great!
Comments
Has to taste great too! SD Waffles look yummy. Well done and
Happy baking
It does taste great. And I am really pleased with the waffles. Even my son-in-law, who was never a fan of waffles, really like them!
Both of your posts on this boule are wonderful. Trevor better watch his back ;-) ! Lovely crust (some guys are leg men, I'm a crust man...).
alan
Trevor's formula and technique for this bread has worked out really well for me. Though I think I still have a long way to go to match his skill!
Wow. Your success with this one brought it to the top of my list. I have it bulk fermenting as we speak. Beautiful, Kathy!
Cathy
Thank you! Do let us know how it turns out!
A winner - light, airy, very tasty. I did overproof a bit and one edge stuck to the banneton, so it wouldn't win any beauty contests, but as mangled as it looked as it went into the heat, it sprang anyway. Once sliced, you can't tell there was ever an issue.
More of a white bread than is my typical, but this one is easy to love.
Cathy
If you go to Trevor's website he has recipes for Peasant bread and 50% whole wheat bread that might be more up your alley.
I just posted a question about how to change the timing of my baking to a 3 day process, instead of a 2 day process (with one of those days being a loooong day).
I think I am going to try your rhythm!
We also don't have air conditioning, so I'd prefer to bake in the cool of the morning. But that is also when it is most comfortable to do the garden chores. Oh, and I like going for a run in the morning. And I have a baby who has her own set of morning chores.
Maybe I need to start getting up even earlier? :-/
- When do you bulk up your starter? Also the night before, when you start the autolyse?
Where is all the time? Yeah, that's a challenge. Fortunately, I work at home and don't have small children to run after. So I can jump up to take care of my dough when I need to!
I feed my starter the night before when I take out the dough from the fridge to set on the counter for the night. It's ready to go by the morning.
Makes me hungry, and I just finished breakfast!
Congratulations on figuring out a schedule that works for you and the bread!
David