The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Overnight Country Blonde, from FWSY

Skibum's picture
Skibum

Overnight Country Blonde, from FWSY

I have been maintaining two active levains. One white at a 1:1:1 feeding ratio and one Forkish style, 1:1:4:5 levain, ww flour, strong bread flour and unlike KF I like to go 100% hydration as it lends more to the sweet lactic acid side of the flavour spectrum. I like Ken's discussion on tailoring the flavour profile of your levains.

The first week or so with my new levains I fed daily. Then they both lived on the counter for 24 hours after feeding, then into the fridge for two days. I think my Forkish style levain is ready. I feed at 4 - 5 pm and in the morning this is what I had:

To hit the top and collapse this beast would have had to go more than 4x. I think this starter is ready! I think I need a taller starter container! Twenty our hours after feeding this levain I began the second levain build for this bake.

After my first KF style boule stuck to the brotform, I have taken great pains to use a LOT of rice flour, prior to adding the dough. Now my dough isn't sticking and the extra flour really puts some nice markings on the crust. I also love the organic bloom.

 

This formula worked rather well despite the high hydration @ 80%. I am getting better at Ken's wet hand S&F in the bowl technique and find that using an extra large bowl helpful.

This is a really tasty bread. The crumb has great chew and the crust snaps when you bite into it! I need to work on my shaping a little bit, but the holes where the baker sleeps didn't affect the taste and flavour one bit!!!

All in all a very satisfying bake.  A fun process and nice looking, great tasting bread. What is not to like? I am loving bread baking again now that I have natural levains. What a difference!

Oh yeah, it was like Christmas for this old ski bum today. A nicely turned out loaf and some soft PR style soft, pull apart dinner rolls. Stay tuned. I was so impressed with my fancy surgical steel bread knife I ordered their 100 year anniversary Chef's knife. Light and beautifully balanced with a 5" blade, this is easily the sharpest knife I have ever owned. A real pleasure to use!

Happy baking folks! Ski

Comments

dabrownman's picture
dabrownman

You are lucky twice ski!  Well done and 

Happy Baking

Isand66's picture
Isand66

Well done.  Bread looks great and what a crust!  Nice knives too!

Skibum's picture
Skibum

Great crust on this bake. It shatters even when sliced with a laser sharp knife. Crumbs all over the place. Perfect!!!

I spend a lot of time in my kitchen and truly appreciate good tools. These knives are both laser sharp, beautifully balanced tools which are a real pleasure to use. The last knives I will ever have to buy.

Happy baking friends! Ski