Better scheduling through "science"
I've been spending my recent last few months' bakes frequently feasting on a small handful of Mr. Hamelman's formulae. In general they seem to center around a 125% hydration bread flour based levain, or are modified from IDY to levain, as my recent take on his potato bread was. As often as not, I'll use rye instead of bread four.
He emphasizes a 2 stage build, and initially that is what I was doing. However, I've been creating a lot more of the 125% hydration levain than I know I'll need to use, and just store the remainder in the refrigerator for next time. Sometimes next time is a week or more away.
When it is time to prep for a mix, I refresh that remaining levain from the refrigerator. In essence, I'm only performing a single stage build as the mix time nears and using the prior levain's build excess as my first stage of the build. Even if that occurred a week or more prior. But I'm getting the value of a 2 stage build.
My most recent mix had this 2nd stage of the levain build double in size in just over 4 hours. Robust, healthy and ready to go to work, although I retarded it for a few hours until I was ready to mix - further control of my schedule.
The more I play with these minor changes and shifts, the more I feel confident that I can go off the rails and modify the process to my schedule.
The bake pictured features a new entry. More of the Hamelman sesame semolina, alfanso-style. I decided to make some "small" rolls - I really don't have a classification for them - maybe baby batards? I really like the size and the way that they came out.
1x700 batard, 2x375 baguettes, 2x275 baby batards