Weekend baking :)

This weekend's baking was totally different from my normal style. 

I dug out a package of IDY that I bought a year ago (it's been that long since i've used it) and made a focaccia.

It turned out good. I didn't manage to get a crumb shot, because i made it for a dinner party and, you know, its a bit awkward to stop everyone from eating while I take a few photos! LOL! But the crumb was nice and open, full of bubbles and I think that's how it's supposed to be. 

I put olives and rosemary on one side and garlic and rosemary on the other (for those who don't like olives for some reason). 

Formula: 

370g white unbleached bread flour

60g whole wheat flour

360g water

1tbps olive oil

10g salt

1tsp IDY

I mixed everything until it was well incorporated and then left to rest for about 15mins. Then began the stretches and folds. I kept going until the dough stopped giving me a hard time and was quite smooth.

I left the dough to rise for an hour and then stretched it out as gently as I could over my baking sheet. I put the dough in the fridge for about 2 1/2 hours before removing it and letting it rise for another hour at room temperature.

Dimpling the dough was fun, I just dipped my fingers in olive oil first to avoid sticking. 

After putting on the toppings and a generous amount of olive oil, i baked the bread for 30mins at 240dC. 

Here it is....

Next, I made a basic sourdough. A while ago i was challenged to make a loaf going on instinct alone, no scales no measuring cups no recipes. So I finally mustered up the courage to do it. It was a huge success but i'm pleased with the result. 

I did a one stage levain build using some NMNF rye starter, whole wheat flour and water. I let that mature overnight.

In the morning i did a one hour autolyse of some white bread flour and some whole wheat flour, water and some olive oil. I think this is where things went a bit wrong. I overshot with the water, so the dough ended up too wet for my handling skills. I carried on anyway, because once i've started i don't like adding extra flour. 

When it came to adding the salt and levain, I realised I hadn't though this the whole way through. How much salt do you add when you have no clue how much flour you have in the mix? Do you taste the dough? Raw flour? Raw sourdough? Living on the edge right? Well, that's what I did, only a tiny bit though. To be honest, i'm not sure tasting the dough was that helpful, raw dough and a baked loaf are not the same. Anyway, I did add a bit more salt. 

I did a bunch of slap and folds until the dough looked smoothish, then one fold maybe about an hour into the bulk fermentation (I wasn't timing).

I shaped the dough (at least i tried too) and then retarded overnight. 

The loaf spread A LOT in the oven and hardly sprang at all. Probably because i'm not used to handling such a wet dough so I didn't get the surface tight enough.

The crust and crumb came out really good for my liking. 

I think the flavour is great, it could use a touch more salt though. The crumb is nice a soft, I think the addition of olive oil is to thank for that.

I had so much fun making this loaf, this is something i'll definitely be doing again. 

Happy baking all.