The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Day 8 in the life of Bready Krueger and Harp

macette's picture
macette

Day 8 in the life of Bready Krueger and Harp

Harp is flying....light and foamy....BK is struggling but will go a bit longer...

Lechem's picture
Lechem (not verified)

find a recipe you like the look of and bake with Harp.

The Vermont Sourdough is a good one. So is this one... and I'm also recommending it because the instructions are very detailed.

P.s. poolish is a misnomer. It's a levain!

 

macette's picture
macette

wont have much discard maybe need to grow him a bit more...Harp junior is exploding with 20g sifted w/w and 30g white...can not believe more than double in 3 hours....

Lechem's picture
Lechem (not verified)

You will use harp as a seed. Taking a little starter from harp you will make a preferment (a levain). so in this recipe i've given you do as follows....

  • Take 15g of starter and feed it
  • 115g water + 115g bread flour

When this has matured it goes into the final dough.

The technique is not always to use "discard" as in the management procedure of building a starter from scratch. Eventually harp will live in the fridge and will be used as a seed to build preferments. You don't need to keep much of harp not feed him everyday. When harp runs low you give him some TLC, feed him and return to the fridge.

It's alright to keep a starter at room temperature to feed everyday then take some off to use. However unless you bake everyday this becomes tiresome and wasteful. This also limits you to one kind of starter where building off-shoot starters from a little seed enables you to build many to different specifications.

Lechem's picture
Lechem (not verified)

And do you mind using him all up as long as you have harp senior?

Why did you make harp junior? Think you have too many on the go. I thought concentrating on making one at a time was enough.

Perhaps we can work out a 100% sourdough recipe to be made from harp junior today.

macette's picture
macette

great idea...thank you

macette's picture
macette

Harp was my white version...Thought I might lose BK...if he doesn’t improve soon will ditch him and just have Harp for my white and Harp junior w/w. Really didn’t think junior would take off so well....I have around 200g of junior he grows so fast could use nearly all of him...he only has 20g of w/w can I increase it slowly to 25/25 w/w and white...

Lechem's picture
Lechem (not verified)

245g of starter/levain

you have a highly active 200g of starter (that bit of WW is fine). What you can do is...

Take 190g of harp junior + 55g from harp senior (as long as both have been fed and are now active and bubbly) to make up the 245g then follow the recipe.

If you take a little of harp and harp jnr and try the float test do they float or sink?

macette's picture
macette

which recipe am I doing ?...I must remember the float test...which has best chance and least hydrated...lol 

Lechem's picture
Lechem (not verified)

Ask any questions you might have. As long as both are mature and active you should have no problem. The rest is all about timing and reading the dough properly.

The first time might not be perfect but it's a learning curve. I'm sure it'll be tasty though. Plus if everything doesn't go to plan it'll tell us where your starter is at.

Just go straight onto the main dough if both starters are mature enough.

macette's picture
macette

i can’t find it...:-(

Lechem's picture
Lechem (not verified)

I hyper-linked it to the word "one" and if you click on it it'll take you there.

But here is the URL... http://www.weekendbakery.com/posts/sourdough-pain-naturel/

The recipe gives you everything including the levain build but since you have enough active starter to go (as long as both are mature enough to pass the float test) then you can go onto the main recipe.

macette's picture
macette

didn’t realise it was called my weekend bakery...lol 

Sourdough pain naturel ....:-)
macette's picture
macette

If this is the recipe Abe how much starter will I add to it and will I minus it from the flour and water written here...sorry I a bit confused...

340gwheat (bread) flour
180gwater
7.5g(sea) salt
Lechem's picture
Lechem (not verified)

plus 245g mature starter which was...

  • 15g starter
  • + 115g water
  • + 115g bread flour

So that will be:

  • 340g bread flour
  • 180g water
  • 7.5g sea salt
  • 245g starter (fed and mature)

It gives you the levain build but as we discussed you have enough active starter to go straight into the main dough. As long as harp and harp jnr both pass the float test then you can combine them to make up the 245g starter for the main recipe.

Skip day one as that is the starter build. And go onto day two...

Day 2 0.900 Make final dough

  • 09:00 – Add flour and water to starter, mix for 1 minute
  • 20 minutes rest (autolyse)
  • 09:20 – Add salt
  • Knead for 4 minutes
  • Rest for 50 minutes
  • 10:14 – First stretch and fold
  • Rest for 50 minutes
  • 11:04 – Second stretch and fold
  • Rest for 50 minutes
  • 11:54 – Shape
  • 12:00 Final proofing 150 minutes (2.5 hours)
  • 14.30 – Bake for 45 minutes at 230ºC / 445ºF
  • 15:15 – Your loaf is ready!
macette's picture
macette

That’s clear thank Abe will get back to you ...will study instructions..

Ru007's picture
Ru007

I've been following your conversation with Abe and not I'm also really excited for your first loaf!! 

Happy baking! 

Ru

macette's picture
macette

I’m really excited to, but nervous as well. Worried I will forget something. But will try , so when I have things in order in my head I will go for it...lol

mutantspace's picture
mutantspace

just to say apropos of nothing weekendbakery.com is a fantastic site and resource for all sorts of breads and processes.  

macette's picture
macette

I will be checking it out and no doubt copy and pasting everything...lol

leslieruf's picture
leslieruf

Harp jnr and snr are really doing well.

good luck 🤞🏽

Leslie