Farmer's Market Week 39 (Tzitsel???, Sourdough, baguettes)
After reading Varda's post and finally learning what Tzitsel is I figured I might as well give it a whirl.
I adjusted my NY Rye Formula to match up a bit with Varda's formula and made a couple of adjustments. First I decreased the total pre-fermented dough to 12% since I'd be finishing the proof overnight in the fridge. I also added a cornmeal soaker to the dough. I realized at the shape table I had bought medium ground cornmeal and went ahead and used it. A finer cornmeal would probably be a better fit but the crunch from the coarser grind is quite nice.
Overall Formula:
30% Freshly MIlled Whole Rye (12% Prefermented @ 80% hydration with 5% seed for 15 hours)
70% Central MIlling Baker's Craft
74% H20
2.25% Sea Salt
2% Caraway
15% Corn Soaker (5% Cornmeal 7.5% H20, boiled)
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Build Sour (15 hours @ 73F) Make soaker
Straight dough to medium development
Bulk 2:20 (3 folds :20, 1:00, 1:40)
Divide, presheape, rest 20-30 minutes
Shape and coat in cornmeal. Retard 8-12 hours @ 45F
Bake 500 steam for 15 and vented for 20-25
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And for the Tuesday Bake I continued working on the Sourdough with Fresh Milled Wheat. http://www.thefreshloaf.com/node/38661/farmers-market-week-34-sourdough-w-fresh-milled-wheat [1]
I increased the Pre fermented flour from 9 to 12% (this will be the next change up to 15%) removed the scant amount of Rye and increased the hdyration from 80 to 85% hdration. Decreased the bulk from 4 to 3 hours and did three folds @ 20, 40, 60.
And while I was at it I wanted to make some baguettes as its been a while. Boubassa style with levain/IDY and 20% T85. These were amazing.
some plum butter on 100% Wheat I also tinkered with this week. (cover photo loaves)
Cheers and Happy Baking
Josh