1-2-3 with some twists and turns...
Haven't posted much as we spend a lot of time on our bicycles touring in the Summer as well as traveling and now babysitting for a week for our 8 month old granddaughter ! Life is always interesting.
This is a 1-2-3 with several ideas added from other posters as well as my own adaptations. I will try and be as complete as I can but feel free to ask questions.
300g white levain made from 10g stored frozen rye NMNF
600g liquid ( 500 water and 50 yogurt 50 honey)
900 g flour ( 400 unbleached KA,100 Mock Mill ground rye,100 Rimacinata ---just got 9# from Brick Oven---300 Red FIfe )
18g kosher salt
Mixed water with levain till thoroughly blended then added all the flour and left to sit for 1 hour. Folded in salt using a rubber spatula and spraying each of 3 additions with water to moisten....this additional water is not accounted for. Tried the lamination approach instead of s and f. I had done this in the distant past to develop gluten and had forgotten about it. Patted the dough out to about a 1/2" thickness on a lightly floured table. Started at the short end and gently folded over and over till reached the other side then folded top down and bottom up. Placed in a PAM sprayed bucket covered and left for one hour. Did this patting lamination 2 more times q 40 min and then left the dough in the bucket at room temp till about 75% risen. Removed and divided into approx 900g boules and lightly folded into shape and placed seam down in floured banneton. I never do a pre-shape or hard shape or pinch etc as I want the free form look to finished loaves. Left at room temp for 45 min then placed "shower cap" covered banneton in the fridge. Removed 16 hr later. Preheated oven with large FISK graniteware roaster at 500 degrees. Roaster weighs 2800 g. It is from the 1940's and has a lift out liner. When oven sounded pre-heat finished I turned out each loaf on parchment, tore the paper into sling shape. Sliced across one time with serrated bread knife to aid the opening of the loaves. Removed the GW from the oven opened and placed the two loaves side by side....dropped in 3 ice cubes and covered. Baked at 500 degrees covered for 15 min. Removed cover to see massive spring and completed bake at 475 for 30 min. Temp 212 internal. Loaves are gorgeous. Will post crumb shot later. Wanted to get all of this down while fresh in my mind.
just out of the fridge
turned out onto parchment that is torn to sling shape and scored with serrated bread knife
into preheated 500 degree GW roaster with liner in place, 3 ice cubes thrown in
baked to 212...15 min 500 degrees covered and 25 min at 475 uncovered
finished loaf
crumb is VERY moist and chewy due I think to the Italian flour. Even though it is only 100g that is the Rimacinata's biggest characteristic. I have used the yogurt/honey before and never had a crumb like this. Love it !! The flavor is tangy but not like my usual SD. I think it is due to changing to a white levain. I used it very young as well and store it in my freezer in a thick dry crumbly form by adding a lot of rye flour. I also did all of the bulk at room temp rather than in the oven with the light on. It didn't get any where near 100% proof which I usually do and you could see that overnight it didn't grow at all in the fridge...so all new territory for me. I hope I can reproduce this !
Those are lovely loaves. And thanks for reminding me about ice cubes!
Enjoy the eating and the summer!
Carole
yes it only takes 2-3 " half moon" shaped cubes to provide plenty of steam.
Does the dough need to be elevated off the bottom of the roaster when using ice cubes?
I like your sling design. Those babies sure did open nice.
Danny
I use 2-3 " half-moon" shaped cubes for the huge roaster. With the parchment and the 500 degree heat they become steam very very quickly which is also gone when I open the roaster at 15 min so I have concluded from that that I am using the right amount. I don't want excessive water in the bottom or excessive steam to pour out when I open the roaster . The two loaves themselves of course are giving off a large amount of water as noted by the internal temp of 212. I have baked with no ice cubes and still had amazing bloom of the loaves. Hope this helps your research. c
Those are gorgeous!
I've never tried using frozen starter, do you have to give it a couple feeds to get it back to full strength? How long had it been frozen for?
Can't wait for the crumb shot!!
Happy baking
Ru
The crumb is described in the text now with pics. I just don't bake as much anymore as well as traveling so much. I added enough fresh ground rye to my mother starter to make a very crumbly dry mix. I take out 10-15 g and add 30g white/30g water. Soak it and then stir. I waited about 2 hrs and did that again . Left at room temp. Before bed I fed it up to the 300g I needed and left over night on the counter. Was full of bubbles. I like a young levain and one that hasn't doubled etc is just fine. It performs very well as you can see. It's been frozen now for several months. I am going to just leave it that way from now on. WIll see how it does over the coming year.
These turned put great. You know the crumb is going to be grand Well done and congrats on the new grand daughter. They grow up so fast!
Happy baking trail.
She is a delightful girl. A lot of work for 6 days !! We return her tomorrow to GA. All new territory for us as we have never ever kept a baby this young as our daughterinlaw never leaves our other grandson except for an afternoon. So after 35 yrs we had our eyes reopened to how much work babies are !! Don't know how we did it.
Posted crumb description and pics. It is wonderful ! My best SD yet after 10 yrs of working on it !! c
Thank you dab !
gorgeous loaves. like your version of laminations too.. can’t wait for crumb shot!
bake happy
Leslie
I had done it in the past years by patting out and just folding 3 times like a letter. This time I did pretty much what you did and patted much thinner and folded a lot of times till I had a long narrow strudel like roll then folded in the ends. Will continue to do this for sure.
...and a neat freezing technique for the starter.
I like that you half dried the starter by mixing to crumble with flour before freezing. I think that helps the yeast adjust to a changing environment. I think it works by wrinkling the outer cell membrane before the cell liquids expand in the freezer thus preventing bursting (which would kill cells.)
Mini
i was getting tired of my mother molding in the times I would leave for months. I would make a very stiff starter but that didn’t seem to speak to the problem.
I must say this “ works a treat” as a favorite British baker here on TFL says. It looks like the crumble topping for a dessert. It is stored at -2F. So far after a couple months all is well.
i figure if they can take spores out of tombs in Egypt and grow them I am probably good to go! ?
you've got quite a pair! Just a really lovely set of twins. One of these days I'll have to get around to baking a 1-2-3.
alan
Haha they are quite nice as you say. 1-2-3 with variations is pretty much what many folks end up doing. A few grams here and there and add ins. I like the simplicity of it and still play with hydration for sure and timing. I am notoriously poor at record keeping so duplication is unlikely. But what the heck it’s a fun journey.
Thank you Alfonso for a good chuckle