I currently proof wholemeal sd loaves (approx weight 900gms) for between 4 and 6 hours in warm kitchen (22 degrees). What can I do to accelerate this slightly ? I look forward to hearing thoughts.
Hi - I do not often bake yeasted bread but last night made a small white loaf with unbleached white flour. Ingredients 500gms U/B White Strong flour / 330gms water / 8 gms fresh teast / 8 gms salt.
Mixed and kneaded for approx 12 minutes then into bowl to rest. Rested for 1hr 20 mins (double in size plus a bit) and then into small loaf tin. Allowed to prove for 1 hr and 10 mins until double.
Then cut top with razor just before going into the oven. The loaf sank slightly and never produced any oven spring !
I have made a number of Spelt Wholemeal loaves ranging from 100% Spelt Wholemeal flour to 50% Spelt Wholemeal and 50% Canadian Strong White flour.
On a bnumber of occassions the loaf has emerged from the oven with a "flat" or "flattened top crust. Can anybody enlighted me as to what is happening ?
I am looking for help and advise on refreshing and keeping a Levain going. Having made the Levain from the chef and baked 3 x Pain du Levain i now have approx 500gms Levain which I have kept in the fridge for a week. I refreshed it with 125gms water and 175gms flour on Wednesday and again today being Saturday.
Is this still a Levain ? Or is it now some type of hybrid Chef ?
Thoughts and experience would be greatly appreciated.
First blog post - like the site very much. I am a keen home baker and been baking since coming across Andrew Whitleys book in Easter 2009 whilst on holiday near Lyme Regis.
Todays bread is a "Millers" Levain - or "lots of bag ends".
Interested to know how many people bake with a Levain and how they maintain / feed it on weekly / daily basis ?