Farmers Market Week 2
So I've stuck with it into week two (lets see about week 10). To prep for this market I have to be prepared as i work M-F and that means after work Friday is the likely time I'll be bulk fermenting/shaping/retarding. Followed by waking up early to bake the loaves and get down to the market in time.
This week I chose to use one of my trade items from last week. Local dried figs. I write up a recipe and it continues to be manipulated right until I finally make the dough. Then I put together a rough guideline and let the dough lead. I'll post recipe and tommorrow after all is said and done some pictures and I'll update the recipe with some notes.
Figgy Sour
108 grams HP
36 g Rye
144 g H20
32 g Mature White Starter
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ferment 8 hours
Dough
48 g Dried Figs (chopped roughly)
80 g Hot water
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Soak figs warm water when you make the levain.
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96 g Kamut
552 g HP
91 g Yogurt (scale when you make the levain and let come to room temp)
215 g H20
1/2 tsp fennel seed (soak in final dough water while figs are soaking)
16 g Sea Salt
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DDT 76deg
When levain is ready
1) Drain Figs and add liquid to final dough liquid. Mix in the yogurt
2) Add Flours and mix until shaggy dough is formed (autolyse 1 hour)
3) Add levain and blend in, Add salt and continue mixing
4) Mix on low speed for a few minutes until dough begins to develop. (I have a 4 speed mixer and use speed 2) Once slighly developed
Add figs and mix in slowly.
When pulled away from bowl turn up to speed 3 for 30 seconds to mix and mash some of the figs just a bit.
5) Bulk ferment 3-4 hours with 4 s+f at 30 minutes intervals. (4 hours with 4 s + f)
6) Divide and shape into bannetons. Proof 1-2 hours at room temp and retard.
7) Bake with steam at 460 for 15 vent for 25
Updates tommorrow when all is said and done. Currently shaped and waiting to be retarded.