The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake with new levain

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MANNA's picture
MANNA

First bake with new levain

After getting my levain into some warmer temps it has finally gotten strong enough to bake with and the acetone smell is gone. I mixed it 70% hydration and let it ferment for 12 hours then made a loaf. Loaf is 1 kilo at 65% hydration, 20% levain and 2% kosher salt. I did not account for the levain hydration in the final dough total hydration. Just go with it. Results were great.

Comments

sue cardiff's picture
sue cardiff

That is a beautiful loaf. Congrats. Your new starter will just keep getting better with time.

varda's picture
varda

Here's to a lot more baking with it!  -Varda