Bake, bake and bake, the time passes and you demand more, you want more, you are more exigent.
In my previous post I shared with you a good looking bread but I admitted it was not to my taste. I have to say you that even in my last trip in Paris (March 2010) I didn't find a really amazing bread. I tasted a lot of bread from famous and not so famous bakeries and a lot of bread at Europain Exhibition. Some bread was really good, most of them good, someone bad. Till now I take with me, in my memory, just two or three bread I can say - that's a perfect sourdough!
So I planned a new formula to try the flavor potential of this sourdough bread. It was based on the previous one (85% white bread flour, 10% whole wheat, 5% whole rye. 66% hydration. 25% pre-fermented flour (100% hydration). Short mix with S&F ...
- The preferment was feed (and it is feed) with 97% bread flour 3% whole rye, 100% hydration. This adds a fruity smell.
- Tested a new white bread flour. This is a strong "type 00" flour (50% extraction rate, low ash content), I think W 340. It could be used for long fermentation. Proteins contents 14% with European measurements (11.8% USA measurements).
- Longer cold proof. This was not planned but I didn't want to bake early morning before work. So I adjusted the process to accommodate a 20h cold proof at 5°C.
I wanted to take a few shots of the process but I was tired so I took just a photo of my super cheap mixer while waiting my water cools down 2°C.
And here the levain almost ready to go:
Do you think it is to my taste? ...
I'm thinking these very light (empty) bread cannot be to my taste. It seems that the aroma escape from the loaf together with the water.
Next loaf? Maybe a T80 organic miche.