The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mad baking

yozzause's picture
yozzause

mad baking

With a forecast temperature of 42 degrees CENTIGRADE  for the following day you would have to be mad to even thinking of lighting the oven, BUT that's what i did, my sourdough starter was looking pretty vigourus so i decided to put it to use. This bread EVOLVED,  i decided to use 500g white flour and 200g of my starter i then thought i would add my home brew lager beer, unfortunately i opened my dark stout by mistake. Not normally a problem to drink but it was warm and aussies do like their beer cold.especially in hot weather so rather than waste it and open a lager i decided to add it to the dough. I then thought it would be a good idea to add some course rye that i had.


so what went in


500g white flour    


200g s/d starter


100g course rye


14g salt 30g olive oil


412ml dark stout


dough was mixed and given a bulk ferment for 3 and a half hours then given a stretch and fold it was about half proofed at that time. Much later that night i devided the dough into 2 pieces and shaped 1 piece went into the fridge and was retarded the other was formed and allowed to rise (slowly).


At 5.00am i got up and popped the oven on  and 30 minutes later it went into the oven  the other dough was pulled from the fridge and was going to be baked at work later.


The end result was acceptable i thought there might have been a more noticable difference between the two, there was a difference in the taste and the consensus was the retarded one was slightly better tasting.  


  so we had a dough that was 12 hours from start to finish and the other half was a further 5 or more hours


 THE


 


TEMPERATURE OUTSIDE HAS NOW REACHED 42 AS THEY FORECAST, COOLER FOR THE NEXT FEW DAYS 36,36 & 35


kind and warm regards especially those that are in the snow YOZZA

Comments

ehanner's picture
ehanner

Beautiful!


Eric (in the cold North-land)

cgmeyer2's picture
cgmeyer2

this bread looks & sounds like it tastes wonderful.


i live in phoenix, az. i'll definitely try to make it b4 summer arrives. thanks for the recipe.


take care, claudia

Shiao-Ping's picture
Shiao-Ping

These are lovely loaves.  I would love to have a slice.  You are very brave to bake.   We are more lucky on the eastern side; our temperatures have ranged from 23 to 28 degree C. 


Regards, Shiao-Ping

yozzause's picture
yozzause

Hi SHIAO-PING, But yet again the state of high hydration. We have still only had .2 of a millimeter in 80 odd days. i baked again the other day at work so i am about to post that one now!