The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Charlie and fendue..

Bread1965's picture

Charlie and fendue..

I'm constantly frustrated by any amount of left over starter. It seems so wasteful. So most of the time I simply place whatever's leftover into the jar with the rest of Charlie - my loyal starter.

This weekend I made a solstice sun twirl bread and had way too much starter left over. I had originally planed to make some other bread but our weekend plans changed and I knew I wouldn't have the time to properly deal with it. So I thought about using the starter as a biga of sorts.

I took 260g of 100% hydration starter that was probably about two or three hours past peak and added 200 grams of unbleached flour, 88 grams of 105 degree water and 5 grams of salt. I gave them all a quick mix and threw it all into the mixer for 15+ minutes to fully come together. It was sticky but seemed fine. I shaped it into a ball and placed it into a clean bowl. I gave it two stretch and folds in the first hour to help with structure and then let it increase 2.5x in size over the next few hours. I gave it a quick shape and placed it into a basket.  About 90 minutes later I placed it into the combo cooker to bake. I probably should have just baked it right away as the finger dent test told me were were just about there - but life got in the way.

There's really no reason why I gave it a fendue shape other than because I could.. and think it looks cool when baked..

I clearly didn't' get any significant oven bloom. I think next time I'd give it a shorter bulk and longer proof. Just getting it out of the bowl took a lot of air out of the dough. By switching to a longer proof, short bulk I could have saved many of the openness (I think). That would have at the least kept more air in the bread. I guess I could have also added (I know this sounds sacrilegious) a pinch of  instant dry yeast in with the flour that morning to help the oven bloom.

It's completely edible basic 'white bread'.. a bit bland and a bit dry, but perfectly fine.  Especially with a few fresh tomatoes, basil and olive oil! And a fair attempt at not throwing away starter. Any and all recommendations welcomed.




dabrownman's picture

didn't suffer much.  Should make perfect bruschetta and toast for a week.