The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fun with a mistake

grind's picture
grind

fun with a mistake

Not sure what happened last night but as I was weighing ingredients for some dough I was planning to make, I had a mental lapse and lost track of what I was doing.  So instead of throwing out the stuff in the mixing bowl, I decided to try a very wet dough, fermented at room temp with a very small amount of levain.  Luckily, I remembered the flour weight so I could get the salt right and the diastatic malt (.75%).  Also, the inoculation was no more than 15%.  This fermented for about 18 hours in my unheated shop.  The dough was very wet and "shaping" the dough was a bloby affair.  The bread is tasty and is reminiscent of corn flakes.   Must be the malt that making it taste that way.

 

 

Mini Oven's picture
Mini Oven

The malt tends to speed up fermentation.  Must be cold indeed in your shop. What I think you did was bring out the flavours inherent in the flour.  

What flour(s) did you use?

Mini

grind's picture
grind

550g white

30g whole grain whole wheat

30g whole rye

This is my current favorite blend for white bread.

I've done retarded fermentation many times, but this tastes different than my usual refrigerated doughs.  My shop is around 10 Celsius or 50 F.  Fun times.

 

Mini Oven's picture
Mini Oven

I say, "you done good"  at 10°C    :)

dabrownman's picture
dabrownman

I can't make when I try to make it!  It has to taste as good as it looks inside and out.

Nice baking

mgbetz's picture
mgbetz

Serendipity!  Looks delicious...