First 1:2:3 Recipe - A Success
Hello all. Past couple of weeks have been busy with RL issues, including a week away from home teaching classes and some family issues. But back in the kitchen now and things are working fairly well.
So, I found the 1:2:3 "recipe" and thought "This is too simple", so yesterday I tried it out of plain curiosity.
Base number was 180 gms of 100% starter (with mostly WAP flour), 360 gms of water and 540 gms of WAP flour (Robin Hood, which states 12% protein).
I will say this was the most comfortable I've felt shaping a boule. That fact is most likely due to a number of factors; the dough, and I'm learning, reading and watching.
I will say I have some experimenting to do with T&T (Temperature & Time), this loaf wasn't as dark as I'd like but internal was 210 Deg F so I yanked it. Still quite pleased with the result though.
Crust was nice and "sang" when I took it out but not as brittle as others I've done. The crumb was quite moist, which surprised me considering it got to 210. It had a nice mild tang to it and was chewy without being doughy.
I just put a loaf on the basket to proof overnight in the fridge that is the same, except for one thing, I bought some vital gluten and added a tbs to see what it does. We'll see tomorrow morning.
Jamie
its wonderful and the crumb is sooo good!
may I ask you, how did you succeed in shaping of the boule (making the tight surface)?
Thank you!
....comes from lots of reading here and watching plenty of videos.
Basically:
Scrape the dough out to a well floured surface.
Do an S&F at 4 points, pinch the seam and flip, rest for 10 minutes (at this point, I find it always sags).
Turn over so smooth surface is down on a little fresh flour and gently flatten to a rough square. Take the 4 corners and pull to the center. Now you have a diamond, take the points of the diamond and pull to the center, pinching seams closed.
Flip the dough again, so now smooth is up. (This part is easy for me because I have big hands.) Lay your hands with pinky down on the bench, cupping the sides of your dough @ 3&9. Turn 90 deg while drawing your fingers under the ball, so essentially you're pulling the top surface tight. Let the ball rest as you move your hands back to the starting position, and repeat. Repeat again, and again, etc (I do this at least 8 times).
Now your ball of dough will have a fairly tight surface on top, but if you want you can make it a bit tighter, cup your hands (again, easy for me) around the ball from 10-2, so around the part of the ball away from you. Pull the ball towards you (essentially, drawing the side towards you underneath the ball) while holding the part that's away from you so the ball doesn't roll. Turn the ball 90 deg (CW or CCW looking down at the dough, your preference) and repeat.
Hard to explain, and I'm not even sure if it's right, but it works for me.
Jamie
thisbis very helpful thank you!
i agree readomg and watching videos helps a lot so I have been doing it sonce I started my starter - about 3 weeks ago.
I do feel a bit more comfortable with my skills by my third time baking a loaf. I also have watched a lot of scoring boules videos. Practice makes perfect :-)
thank you very much!
happy baking
couple of more questions, if you don't mind
do you use mixer to mix all the ingredients?
What flour brands do you use? I used KA bread and WW flour and Arrowhead mills rye flour.
i feel, my dough doesn't have enough strength.
I used Trevor's pre-dough method for gluten development. And I think, for one or the other reason, the gluten is not fully developed to provide enough structure. I do 3 sets of S&F during bulk fermentation.
thank you!
allie
I use my stand mixer for most yeasted breads, but only so I can multi-task for the most part.
With sourdough, I always mix by hand so I can learn a feel for the dough.
I'm using a Canadian grocery store brand, "Robin Hood all purpose". The label says 12% proteins, but I don't know the accuracy of that.
Jamie
Thank yiu for the reply!
That's great, I agree, this allows to better dough handling!
i have heard of this flour. It's made in Canada, right?
thank you!
recipe for white bread. Another one is that it is the minimum hydration for learning how to do slap and folds and once you get good at them you can up the hydration a bit. Yours looks grans as it is. Well done and Happy baking