trying something new
What an interesting and tasty experiment. I usually don't bulk ferment my dough but I decided to try it due to time and space constraints. I made the dough and did a couple s &f's q 20 min .then rest for 1 1/2 hrs then in the fridge it went. I removed it this AM and shaped cold. I always shape cold when I make Ian's buns and love the way the cold dough feels and handles. I made 3/650g boules. It is incredibly easy to shape and get the "free form" burst when the dough is cold as it doesn't really want to stick terribly well. Into the banneton and rising time of 2 1/2 hrs. Lovely..but then I had to go out again ! So back in the fridge for a couple hours. Home and preheat pots 500 degrees. Into the hot pot...down to 460/15 min covered and 15 uncovered. Lovely shape, great rise and wow...the color of the crust and very blistered and nice crunch. Then there is the crumb...oh...my....tender doesn't even come close. The AYW makes magic of the crumb while leaving the crust very crisp and thin and oh so caramelized. The crumb is quite cool and more sour than usual. I am sure it is the extra time in the fridge, the flour combos, the amount/type of levain etc. Whatever...it is so good and I love the very soft fine texture. It went perfectly with the vegetable curry, Basmati rice and toasted almond/pineapple/coriander chutney/raisins/siracha sauce.
I have been feeding my starter durum and AYW, nothing else. Love the way it is responding. 544g AP King Arthur 100g Sprouted spelt 100g Semolina 163g whole wheat 510g whey from my cheese making 14g EVOO 14g honey 22g salt 453g kamut AYW levain 100% hydration mix auto lyse add oil/honey/salt. speed 1 for 1 minute and speed 2 for 3 minutes. s & f as needed..this dough was so responsive out of the mixer that it could have done without any additional s&f so these were token gentle shapings. Rest at room temp for 2 - 2 1/2 hrs. Into fridge overnight. Shape cold...rise 2 or so hours..watch the dough. Bake as noted above. Enjoy ! c