The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Abel's Superlevain; More Tangy

pul's picture
pul

Abel's Superlevain; More Tangy

TFLers,

I have followed Abel's superlevain idea. Built only 100% levain (of the total flour) during the day, mixed ingredients around 7pm, bulk-fermented till 6am on the counter (21C room temp), shaped rolls, proofed for 1 hour and baked in a clay pot.

Abel's original post:

http://www.thefreshloaf.com/node/54913/superlevain

 

 

Levain   
starter10g3%
APF100g32%
spelt50g16%
water150g48%
    
Final Dough  
All levain310g100%
APF50g16%
Red Fife35g11%
Spelt70g23%
Water62g20%
Salt5g2%
    
Total Flour310g100%
Total water217g70%

I modified the formula as compared to Abel's, and it took more time for me to complete the process since I made the whole thing at night (5 hours Abel's vs 12 hours me after levain build). The result was a much more tangy taste than I am used to get. I believe the result is due to a longer levain build as well as longer fermentation. So if you like it, that might be the way to get it. I have enjoyed it for breakfast today! Happy!

peter

trailrunner's picture
trailrunner

Love the look !! You did add another 155 g flours before bed/after levain build, and it fermented all night , right ?  There are minimal  stretch and folds nothing but mixing ? I have thought about this minimalistic mixing idea  ever since the great pizza crust I made. I have a rye levain already to go for tomorrow. May build another and give this a whirl. Thanks for posting. c

pul's picture
pul

Hi Caroline, I added all the remainder ingredients after levain build and mixed together, but I have applied 3 stretches and folds every 30 min after mixing. Sorry I forgot to mention about it.

peter

 

trailrunner's picture
trailrunner

I am planning one of Ian's formulas for rolls but will make extra levain and give this a try too. We love sandwich rolls. 

eddieruko's picture
eddieruko

i've been curious to use his technique too, mostly because i had been using smaller amounts of my starter lately in my builds and discarding more than i prefer.

did you simply make 4, 130g rolls?

pul's picture
pul

Yes, i made 4 rolls this time, about 130 g. It is about the size of a burger bun.

dabrownman's picture
dabrownman

Nothing like a great hard SD roll!  And the whole grains make it even tastier and healthier too!  Love the blisters.  Well done and

Happy baking  

pul's picture
pul

Indeed, I just observed some higher sour notes, but it was enjoyable. Truly crusty and healthy!

Thanks and regards to Lucy!