Montessori school bread program
Working on a bread program for a Montessori school and could use some input from the community.
We have a healthy, robust starter and we are using it to make bread everyday. I will list the details of the program so far but in essence would like to tweak the program as much as possible in the right places to achieve the best possible bread. The challenge here, are the blocks of time available when staff and/or kids are around to oversee the production. So far we have a pretty nice bread, meaning it has a nice balance of acid (very low) and a nice nutty grain flavor. Let me know what you think. My ideal sourdough bread falls in line with Tartine bakery's philosopy of balanced acid, however there are challenges here as well. It also seems that the dough isn't getting enough time for the final proof, again another time constraint. Best, Jeff
School bread (Fall/Winter Season)
1750 g water 86*F 85%
400 g Leaven 20%
1 k Organic wheat flour, type 110 50%
1 k Organic whole wheat flour, type 150 50%
40 g salt 2%
Final Dough temp 74*F (room temp)
Bulk Fermentation 4hrs.
Preshape/ Shape 30 min.
Refrigerate: 17hrs. (Neccessary (dough has to be made in the morning with the kids. Also neccessary so that the dough gets a minimum 4 hr. fermentation. The long cold fermentation is simply because no one is in until the next morning.)
Once daily feeding with 20% inoculation. As soon as the leaven is ready( 3-4 hrs.) it is refrigerated until the next morning. This also is about 17hrs. Unfortunately there is not enough time in the day to give additonal feedings or even preferably to feed it in the morning for use that day.
Available times for production:
8:30 a.m. -3:00 p.m.