I'm wondering if anyone can proivde me insight as to how do I know if my levain is ready? I'm trying to make Vermont Soudough by Jeffrey Hamelman. My kitchen is measuring 28 degree celsius. Much higher than the recommended temperature. The levain looks healthy and bubbly. It's been in my closed cool oven (not on) for the past 6 hours.
jeffrey hamelman's challenge
I've been trying this for the last 2 days. The only thing I can do with this, is to make it into at best a ciabatta type - too soft, and difficult to hold together dough.
1st try - using the home formula, I divide by 3 to get the measurement, as i didn't want to make too much. Well, after the 1st rise, the dough was sticky and there was no way I could hold it together. It just slumps down every time I try pulling it together. So, I thought perhaps I got my water and bread mixture all wrong.
I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago. However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.
I'd really love to do the bagels, can anyone suggest an alternative that I can use? or if I exclude it, will it make a difference?