The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet starter

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sewwhatsports's picture
sewwhatsports

Wet starter

I got home this morning from work and decided to refresh my wet starter in preparation for making some more bread.  I had 140 gms of starter in the refrigerator that I mixed with 150 gms of water and 150 gms of organic white flour after letting it warm up.  Popped it into the closed oven with the light on and 6 hours later I had a nicely bubbled starter.  Divided that to do 2 different breads.  I am doing the Vermont Sourdough with added whole grains (rye flour) from Hamelmann's book and am trying the Pane Siciliano again.  My first attempt there was less than successful so this time I am going to try to be more diligent with it.  I now have good semolina flour as well as the organic white flour.  I have both preferments in the closed oven right now.  Last I looked the temp was about 78-82 degrees.  The Pate fermente' is rising nicely and the Vermont sourdough is just beginning to bubble.  I plan to retard the sourdough to bake late  tomorrow in the evening.  I think it will also be that way with the Siciliano but with a bake earlier in the day.  I will have to check the temperature in my laundry room.  It is very cold outside (18 degrees here in Delaware) and supposed to get into the single digit temps so my laundry room may be just right to retard the dough tonight. 

I will try to remember to get pictures along the way with these loaves.  I don't go back to work until Wednesday at 7pm so I should have lots of time to get these loaves done.

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sewwhatsports's picture
sewwhatsports

Well, the Pate Fermente' is done and the dough has been mixed.  I followed the instructions and am not sure about how wet the dough is supposed to be.  I did knead it to gt a little more strength into the dough.  I plan to do at least 2 folds an hour apart and see how that works.  It is 56 degrees in my laundry room and I imagine by the time I go to shape these loaves that it will be even cooler.  Should be a good place to retard them overnight. I will check the temperature again before I am ready to go to bed and if necessary put the shaped dough into the refrigerator.

I will put all the pictures up when I am done with the breads... 

Rena in Delaware

sewwhatsports's picture
sewwhatsports

Another 10 minutes and I will be ready to shape the dough for the Pane Siciliano.  It is rising beautifully.  I used the French fold on it a few times and the dough strength is now very soft but elastic.  It was the first time I really understood how to do it right.  Thanks for the video, it really helped.  I just checked the temperature in my laundry room and it is 52 so I am sure it will be alright to put the shaped loaves there.  As for the Vermont sourdough, the levain is bubbling nicely.  I took it out of the oven and set it on the stove for the rest of the rise to cool it off slightly.  I do not want to have to be up at 4a to make the dough.  I went ahead and scaled the flours in the mixing bowl and the salt in a small container ready for the morning.  I will get the water out of the Brita pitcher in the morning as well so all is on schedule.

A few more pictures and some shaping and off to bed for tonight--both me and the dough.

Rena in Delaware

sewwhatsports's picture
sewwhatsports

Well the results are in.  The Pane siciliano tastes great and has wonderful crumb but...  It did not give much oven pop.  Not sure how much ist is supposed to have.  It certainly is not a flatbread but it did not rise to my expectations...pun intended.  It is the same for the Vermont sourdough.  I got beautiful fermentation but when it went into the oven I did not get that pop.  I am concerned that it is one of 2 things, the organic flour I am using or the methodology of the steam.  I am planning on getting one of the SteamMaker Bread baker and see how that will improve my bread.  Well, I will do 2 more posts to show the progression of the 2 bakes.  As always, I would love some feedback as to what you all think, good or bad. 

Rena in Delaware

sewwhatsports's picture
sewwhatsports

   

 

Rena in Delaware

sewwhatsports's picture
sewwhatsports

  

 

Rena in Delaware

demegrad's picture
demegrad

I like the dark crust on your breads. Your pane siciliano look like some monster loaves! I think in the recipe peter specifies a range for the water of 10 to 12 ounces. I remember the dough being right with just the 10 ounces but I don't know if it had more to do with the day or the flour or so on and so on...

demegrad

http://www.demegrad.blogspot.com