Weekend bake

after last s&f  Recent bakes by Kat and rgreenberg2000 looked so good I had to give this bread a try.  No emmer though and only 1 small loaf.

6:45 am Levain mixed up (a small amount of rye in this)and left at room temperature rising to 25° c

9:15 am Autolyse 

203 g bread flour + 14 g rye + 27 g durum + 27 g wholewheat + 216 g water

13:00 mix final dough - add 54 g levain followed by 100 SLAFs.

Add 4 g salt stretch and fold then 140 SLAFS. 

13:45 pm Tried to do coil folds, very sticky and wet (guess who forgot to hold back some water!) so ended up doing about 12 stretch and folds. Rested a couple of minutes then did my version of laminating.  After 60 & 120 minutes I completed about 10 S & F. Despite the SLAFs, lamination and stretch and folds this dough did not appear very strong.  2 1/4 hours dough had risen about 80% so I shaped, placed in banneton and retarded overnight. Baked at 230°c convection on DO 15 minutes lid on, 15 minutes lid off.  No ear to speak off but crumb is very nice

Bread 2 was Maurizio’s  COuntry loaf with long autolyse and  low% levain.

6:45 am levain mixed 7.5 g refreshed starter + 15 g wholewheat + 15 g bread flour + 30 g water @ 85°F and left on bench to do its thing.

09:30 am Autolyse

28 g wholewheat + 251 g bread flour + 223 g water

12:45 pm Add 42 g levain followed by 100 SLAFs. 6 g salt added and another 130 SLAFs completed.  this was followed at 30 minute intervals by 3 x 6 s&f. Dough left until about 80% increased,

18:25 pm preshape and rest for 30 minutes, shape and retard over night. 

Baked at same time as first loaf in a second DO.

this was very similar to Kat’s loaf and I found both quite wet, slack doughs. a bit disappointed with appearance altho actual was darker than it looks here.

Crumb

ok, thats alright after all!

I ended up with some refreshed starter left over - can’t throw that away - how much is left? 70 g? ok 123 coming up. Inspiration - recent bakes using whatever is around - so  what flour is around? ok lots of bits

12:00 noon autolyse

143 g bread flour + 36 g spelt + 6 g kamut + 8 g durum + 17 g rye + 210 g water

13:15 pm Mix final dough.  Add 70 g levain + 6 g yoghurt (had a bit of that too) and an additional 8 g water.  after 100 SLAFs added 3.8 g salt thenc ompleted the mix with another 100 SLAFs.   Much nicer dough than the other two!

3 sets of coil folds every 30 minutes. After an hour the dough had risen about 75% so it was preshaped at 4:35 pm and shaped into a. oule at 5 pm.  Added some oat bran to teatowell and retarded in soup bowl overnight in fridge. Baked in DO.

it seemed to deflate a bit when scored, even though it looked good before. Crumb shot

Happy baking all

Leslie