The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread from dough 6 days young

Tommy gram's picture
Tommy gram

bread from dough 6 days young

Weekends I mix 1200 grams of flour at 69-74% hydration, 2% salt.

Its fermented, all my bread is made without commercial yeast. The first dough goes in on sunday afternoon and the other part of the dough stays in the fridge till thursday when we make pizza or saturday when I make a loaf that ends up looking like this. Getting on in age it tastes so good. 

No flour is thrown away in my process, I use the same bowl the dough rises in to get the new starter going. Just add flour and water and keep the ball rolling.

Same strain of starter since 2009. Grams of flour thrown away to feed this starter-zero. One summer when I got real busy with work I put a cup of the starter in the freezer and in fall when I got back to the bread biz I woke it up. It took a while to get the rhythm going again. If you dont have bread going all the time its hard to hit the marks when you start from zero or almost zero.

Comments

IceDemeter's picture
IceDemeter

loaf, and a lovely reminder that having a relaxed approach to maintaining starters and dough has been successfully and happily done for millennia, and that all of the science and data and precision are a useful adjunct if we want it, but not absolutely necessary.

Nice job on all fronts!

Tommy gram's picture
Tommy gram

For your Beautiful words