An impulsive blog, SFBI and feeding schedules
Last month was SFBI's Artisan 2 class, and I was there! I have no idea if there were any other TFL people in attendance, but there was one group who decided to name themselves, "the loafers" so I did wonder. Then again, nobody mentioned anything about an internet forum, so who knows.
At any rate, I came out of the class and made this,
72% hydration, 25% pre-fermented flour, and 0.08% yeast, with a retarded final proof.
I was motivated to make it partly because I wanted to put my starter back to good use after spending so many days away from it as well as to try some different feeding schedules and feeding percentages for said starter. I'd always stuck to a 10% seed for feedings with a once daily feeding schedule, but armed with a few new perspectives I played around a little.
The starter was ready, at 8 hours compared to my previous feedings, so it got a 6 hour retardation until I was ready for it; as far as I can tell, that worked out fine. I must say though, it smelled amazing during the mixing and folds, it had plenty of aroma. Even at 72% hydration, the dough was a bit dry, this is perceptible in the crumb as well.
While nice, the crumb is just ever so slightly dry and crumbly, though that might be due in part to a lack of strength in the mix
While not a particularly dramatically beautiful bread, the crust, flavor, and aroma are all pleasant and appealing. Yet the texture of the crumb is somewhat lacking, and that is one of the things to love about bread.