The Fresh Loaf

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All is forgiven plus my preferred levain build

Anonymous baker's picture
Anonymous baker (not verified)

All is forgiven plus my preferred levain build

My wheat starter (50:50 bread and whole-wheat flour @ 100% hydration) has been neglected for a while. About a month ago I made a whole rye starter which has been at the forefront of my baking. The flavour of this new starter was excellent and decided to concentrate on that one. In the mean time I hit upon a levain build which I now prefer. 

Night Before: 1:2:2. Leave for 12-14 hours.

Day Of: 1:1:1. Leave for 6-8 hours. 

This suits my schedule and produces a flavoursome loaf. The dough can be started late afternoon and ready for the long final proof in the fridge that evening. Lovely results. 

Feeling a little guilty about my neglected starter which I've had for 3-4 years now I decided to bake a Tartine Country loaf with it and using my newly preferred levain build method. 

I did the basic country loaf recipe but at 72% hydration instead of the 77% hydration. Thought this would be better but while I was half way through the recipe I could see that the original hydration could be done. Whether it's the flour I used or I'm simply getting the hang of higher hydration I'm not sure. Anyway, I proceeded and the results were very good. Excellent oven spring and a lovely tasting loaf. The crumb speaks for itself. All is forgiven. 

 

 

bread1965's picture
bread1965

Great looking oaf.. it's remarkable just how 'forgiving' starters can be! I believe they're much more indestructible (once well developed) than most of us would assume..

Lechem's picture
Lechem (not verified)

I have been feeding it once every week or two (at most), I just neglected making bread with it. It's been sitting ignored at the back of the fridge while my new starter got most of the attention and breadmaking. I have to say though that whether it's my timing or new levain build this loaf I've just baked with it is tastier than previous bakes. That's why I've been concentrating on the new one. Perhaps it was jealous and decided to up its game :)

Gill63's picture
Gill63

Wow, so that looks so good

Gill

Lechem's picture
Lechem (not verified)

A very enjoyable bake. I like it when all just seems to fall into place. Now all I need to do is replicate this. 

dabrownman's picture
dabrownman

enough to make the owner pay deary for their neglect:-)  That is very nice loaf of bread Abe.  Well done and happy baking

Lechem's picture
Lechem (not verified)

Was their owner smart to neglect them though? :) 

Now I've got two starters perhaps I need to do more than one bake a week. Thinking caps on. 

BreadBabies's picture
BreadBabies

My levain behaves similarly to yours with respect to times (assuming your times correspond to peaking).  I'm still doing something wrong, however, and getting flat loaves.  How long did you ferment and proof and at what ambient temp?  I'm attempting to troubleshoot my times.

The old "watch the dough" adage doesn't work here, since apparently, I don't know what I'm watching for. Because when I watch the dough and make decisions...I get flat loaf.

Lechem's picture
Lechem (not verified)

If mine peaks but doesn't smell delicious I wait till I get that great starter smell. Peaking just means it's risen to the maximum where it can't hold the gas anymore. Depending on flour, hydration and starter percentage it'll peak at different times and levels. Peaking doesn't necessarily mean it will now run out of food. There might be some life in it yet! And indeed! If it's a typical Hamelman build then it'll just froth at 125% hydration bread flour levain. 

The 1:2:2 will of course take longer than 1:1:1. Plus, the first build is after a week in the fridge. So a 1:2:2 takes around 12-14 hours at room temperature. Now of course temperature will either speed it up or slow it down. I have no way of controlling the temperature exactly so I wait until it feels and looks right. To me a bubbly starter which smells great is a great indication it's done. Then the second build is with a highly active starter and is a lesser feed. It'll peak quicker and fits nicely into my timetable. Again, it should be bubbly and smell great. I have gotten used to my starter and know how it behaves. Less say you jump the gun a tad this isn't the end of the world. It'll just need more time in the dough to do its work. If you leave it for too long then also don't worry as it doesn't run out of food and die off within minutes. There is a range from a young to a mature levain. But to me... A great smelling and bubbly starter/levain will make a great tasting bread. 

When you follow a recipe try and be aware of how things look and feel at different stages. From the starter to the dough. Is the dough aerated, billowy and feels silky smooth? Then the bulk ferment is done. Don't just stretch and fold but get to know how it feels when you take that portion of dough. Does it hold together nicely? Does it resist more with each fold? This is also an indicator the gluten is developed well and the bulk ferment is done. Be aware instead of just following the recipe. 

Thank you and hope you find this helpful. When I started to do the above, which comes with practice, then it becomes easier. 

BreadBabies's picture
BreadBabies

All those things you're saying is what I've been doing and not getting a good result.  My latest hypothesis is that I've been bulking too long.  But I am waiting for that feeling of smooth billowy dough, which is taking me to about 5 hour bulk in a 3-2-1 recipe, which sounds reasonable to me. (I have no problem making great bread when I spike the dough.) I wonder if I'm feeding my starter too soon.  I've been operating under the impression that to maximize lift, I need to feed it just as it barely recedes.  I'm totally anal retentive about it and I feed it twice a day at room temp (100% hydration.)  I actually like sour, but I'm just trying to get a loaf that rises first, then I'll work on compromising some of that lift for more flavor.

By the time I get that billowy-ness, the dough seems lifeless and spent. I know that could mean a LAB-yeast imbalance, but my starter rises beautifully and I would expect that more if I fed too long after peak.  I had a similar problem about six months ago.  It seems to be my curse.

Anyway, photo-documenting my woes. Waiting for Hameleman sourdough to proof right now...and it ain't looking promising. No rise and I'm already getting very little spring back on a poke test.

Grr.

Anyway, bread like yours keeps me motivated. Thanks for all the advice you give to everyone on this site. You're a constant contributor and I see you always offering help to everyone.