3 Weekend Bake
My planned bake was
1) Sourdough Ciabatta from TxFarmer Formula which I wanna try to improve the crumb. (Now I think I have issue with an ungreased container, when I flip my dough out after bulk fermentation it sticks. Will remember to grease all my containers next time before it hits the fridge.
This morning I have it toasted spread with Foie Gras Pate served with Tomato (Unfortunately forgot to take a pic of my sandwich)
2) Wheat Rye 20 from Tartine No3 with Mxed Seeds, which didnt turn out very well as it spread before it hits the oven (crumb shot n details is written in my other post)
This is served as toast with Flax oil and cottage cheese spread
3) Pain Au Levain (corn Flour) adopted from BREAD This is a salvage bake just in case my second bake is used to feed my bin. The formula I used is below
Original Formula | ||||||||
Pain Au Levain (Corn Flour) | ||||||||
Source | Bread | |||||||
Total Weight | 1717 | |||||||
Serving | 1 | |||||||
Weight per Serving | 1717 | |||||||
Total Flour | 905 | |||||||
Total Water | 705 | |||||||
Total Hydration | 77.90% | |||||||
Multi-grain % | 26.52% | |||||||
Total Levain | 210 | |||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | ||
Levain | ||||||||
White Starter (100%) | 10 | 10 | ||||||
Wholewheat Starter | 0 | |||||||
Rye Starter | 0 | |||||||
Yeast Water Levain (100%) | 0 | |||||||
10 | 10 | |||||||
Flour | 0 | |||||||
Extra-High Protein Flour (>14%) | 0 | |||||||
Bread Flour | 60 | 600 | 660 | |||||
AP Flour | 0 | |||||||
60 | 0 | 0 | 600 | 0 | 660 | |||
Wholemeal Flour | 0 | |||||||
Wholewheat Flour | 170 | 170 | ||||||
Rye Flour | 40 | 0 | 40 | |||||
Corn Flour | 30 | 30 | ||||||
0 | 40 | 0 | 0 | 200 | 0 | 240 | ||
Liquid | ||||||||
Water | 100 | 600 | 700 | |||||
Milk | 0 | |||||||
0 | ||||||||
0 | ||||||||
0 | ||||||||
0 | ||||||||
0 | ||||||||
0 | 100 | 0 | 0 | 600 | 0 | 700 | ||
Others | 0 | |||||||
Yeast | 0 | |||||||
Salt | 17 | 17 | ||||||
Cinnamon (2 Tbs) | 0 | |||||||
0 | ||||||||
0 | ||||||||
0 | 0 | 0 | 0 | 17 | 0 | 17 | ||
ADD-IN | 0 | |||||||
Wheat Germ (toasted) | 70 | 70 | ||||||
Semolina (Toasted) | 30 | 30 | ||||||
Sunflower Seeds | 0 | |||||||
Oats | 0 | |||||||
0 | 0 | 0 | 0 | 0 | 100 | 100 | ||
Direction | ||||||||
Autolyse Flour with Water | 60 Min | |||||||
Add Salt, Add in and Levain, Mixed with pincer method | ||||||||
- S&F 3 times @ 30, 60, 90min interval | ||||||||
- Total Bulk Fermentation @ 25C | 4h 0m | |||||||
Second Proof | 2:30 | |||||||
Bake - Cover | 20 | |||||||
Bake -Uncover | 30 | |||||||
Its done when its internal Temp hits 210F | ||||||||
The last one is still un-cut sitting at home waiting. Will update this with a crumb shot tonight.