The Fresh Loaf

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HeiHei29er's blog

HeiHei29er's picture

Today's bake is another using my sour raisin yeast water as the predominant leavening.  I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish.  This was also an overnight cold retard during bulk.  I've made this once before at 30% whole grain, so I bumped it up to 40% for today.  I think I could go up to 50% and get similar results, but not using the cold retard (or I would have to go into cold retard sooner).  The dough looked good after the cold retard and during shaping, but it was starting to lose steam and dough strength by the end of final proof.  The dough looked like it wanted to really spread, so I scored it cross loaf instead of lengthwise.  I've found the straps from the cross loaf help keep the loaf from spreading too much when it's on the edge of being over-proofed.

Raisin Yeast Water Poolish
90g    Bread Flour
108g  Raisin Yeast Water 
Let yeast water warm up to room temperature and become active before using (if stored in the refrigerator)

Final Dough
67.5g    All Purpose Flour
112.5g  Bread Flour
90g       Fresh milled Black Emmer
90g       Fresh milled Einkorn
58.5g    Raisin Yeast Water
126g     Water
9g         Sea Salt
18g       White Sourdough Starter

1)   Combine Emmer, Einkorn, and Final Dough Water about 45 minutes before Final Mix.  Let autolyse on the counter in covered bowl.
2)   Combine poolish, white flours, starter, and remaining raisin yeast water and mix until flour is just wetted.  Let rest on counter in covered bowl for 15 minutes.
3)    Add autolysed whole grain dough to the final dough and mix by pinching until well mixed.  Mix by pinching only and do not do any stretching or folding if you can avoid it to minimize gluten development.  Similar to Forkish's Pincher Method but without the folding.
4)   One set of bowl kneading with 24-32 folds (I did 28 with this loaf).  Slowly add the salt during the first 4-6 folds.  Let rest for 10 minutes.
5)   Two more sets of bowl kneading (12-16 folds) with 10 minute rest between sets.
6)   Place dough in oiled bowl and bulk ferment at 78 deg F.  Bowl stretch and folds every 30-45 minutes.
7)   Do a final bowl stretch and fold and move to cold retard when the dough is starting to get puffy and has increased roughly 25-30% in volume.
8)   Remove dough from refrigerator and let warm on the counter.  Fold the dough after 30 minutes to help equal out the temperature.
9)   Shape after 1 hour and proof at 78 deg F
10)  Preheat the oven at 465 deg F.  Steam oven when the dough is loaded.  Bake at 465 deg F for 1 minute, 400 deg F for 19 minutes.  Vent the oven and increase temperature to 425 deg F.  Bake for 10-20 minutes longer until you have a hollow thump.

Mixing the doughs before adding salt

Dough after third round of bowl kneading

After cold retard - Dough still has a decent dome which tells me gluten strength and fermentation gases are still holding up

Baked Loaf

Will slice it tomorrow.  Smells great!

HeiHei29er's picture

The final request for the long weekend was a basic "white" sourdough that would be sized well for a toaster.  I decided to make a blonde with cross loaf scoring to make it lengthen instead of spread and bloom.  I do like the look of the long score with a big bloom, but I must say there's something to be said for the "clean" look of this scoring too.  

I was due for a starter refresh, so in this case, I used starter discard (6-hour feed discard) as seed instead of building a levain.

64g    Bread Flour
77g    Water (120% hydration)

Final Dough
247.5g   All Purpose Flour
98g        Bread Flour
13.5g     Whole Wheat Flour
13.5g     Sifted Durum
6.8g       Dark Rye
6.8g       Barley Flour
67.5g     Raisin Yeast Water
157g      Water
9g          Sea Salt

1)   Combine Discard and all Final Dough ingredients except salt.  Mix until all flours are just wetted.
2)   Let rest for 15 minutes
3)   One set of bowl kneading (24-28 folds).  Fold in salt during the first 4-5 folds during this process.
4)   Rest 10 minutes
5)   One set of bowl kneading (15-20 folds).
6)   Rest 90 minutes at 78 deg F.
7)   Two sets of bowl kneading (12-16 folds) with 30 minute rests between sets.  Ferment at 78 deg F.
8)   Pre-shape when dough volume has increased 75-80%.  Dough should have some jiggle to it.
9)   Final proof until dough has increased 25-50% at 78 deg F (45 minutes for me).
10) Cold retard overnight (8 hours)
11)  Preheat oven to 465 deg F with Fibrament stone.  Presteam oven with about 1/3 cup boiling water 2-3 minutes before loading dough.  Score dough straight across loaves about 1/4 inch deep.  Add 2/3 cup boiling water immediately after loading dough.
12)  Bake 465 deg F (1 minute), 400 deg F (19 minutes); vent oven; 425 deg F (10-15 minutes).  Remove when you have hollow thump.


They're taking this one home, so no crumb photo.  :-)

HeiHei29er's picture

The other request for the weekend was a porridge bread.  I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf.  To-date, I've always made the porridge as a soaker about 1-2 hours before final mix.  This time I made it as a mash following Benny's recent post.  My usual mash method followed Peter Rhinehart's (heat water to 165 deg F, add grains, hold temp at 150 deg F for 1-3 hours).  For this bake, I cooked the porridge in the microwave until it just started to boil (about 40 seconds) and then set in on the counter top to cool.  Porridge temp after removing from the microwave was just over 200 deg F.  Let cool to 150 deg F and then add 0.5g of malted wheat berries (crushed).  

120g    Bread Flour
72g      Water
0.4g     Active Dry Yeast
Mix until flour wetted and then ferment at 70 deg F for 12-14 hours

Porridge (Made as a Mash)
24g    Rolled Oats
12g    Corn Meal (or polenta)
6g      Hulled Millet
5g      Flaxseed
5g      Chia Seed
5g      Roasted Sunflower Seed
4g      Almonds (finely chopped)
0.5g   Malted Wheat Berries (crushed) (or diastatic malt powder)
107g  Water

1)   Set Crockpot to warm with Inkbird temp controller set to 148 deg F. 
2)   Add 1.5-2 inches of 150 deg F water to the Crockpot, put lid on, and cover with towels to insulate it.
3)   Combine ingredients except malted wheat berries in a microwavable bowl (preferably clear) and cover to avoid losing too much water.
4)   Microwave until the mixture just starts to boil 
5)   Allow mixture to cool at room temp in a covered bowl until it reaches 150 deg F.
6)   Stir in malted wheat berries
7)   Keeping bowl covered, place it in the Crockpot for 3-6 hours (I went for 4 hours)
8)   Remove from Crockpot and let cool to <110 deg F before using in Final Mix.

Final Dough
200g   All-Purpose Flour
20g    Bread Flour
60g    Whole Wheat Flour
152g  Water
8.8g   Salt
2g      Active Dry Yeast

1)   Combine all Final Dough ingredients except salt.  Mix until flours are all wetted.  This will be quite a stiff dough.  Let rest on bench in a covered bowl for 15 minutes.
2)    Break up biga into chunks and spread across autolyzed dough.  Starting working the biga and salt into the autolyzed dough along with small amounts of the porridge.  Slowly fold in the porridge until the dough is uniform.  The moisture from the porridge will loosen the dough.  Let rest for 10 minutes.
3)    Develop medium gluten by doing 3 sets of bowl kneading with 10 minute rests.
4)    Place in oiled bowl and bulk ferment at 74 deg F.  Do a fold at 30 minutes.
5)    Let dough double in volume.  Degas and preshape.  Bench rest 15 minutes.
6)    Final shape and final proof at 74 deg F.
7)    Preheat oven at 465 deg F with Fibrament baking stone in place for 45-60 minutes.  Pre-steam oven with 1/4 cup of water 5 minutes before loading dough.
8)    Bake at 465 deg F (1 minute); 400 deg F (19 minutes); vent oven; 425 deg (10-15 minutes); remove from oven when you get a hollow thump.

This one progressed a little faster through bulk and final proof than previous loaves.  Best guess...  The mash process converted more starches to sugars than my regular soaker process.  Crumb is moist and tender!

HeiHei29er's picture

My parents are visiting this week, and my mom likes rye bread.  I made this once before with good success using a LAS.  I've been able to keep my "sour" raisin yeast water going and refreshed so I decided to make this loaf using that instead of the LAS.  The concept being the sour yeast water provides the leavening and acidity that a rye needs without using a traditional sourdough starter.  Similar concept to a LAS without having to take 2-3 days to make one.  The method uses a 2 stage levain build with the rye followed by a final proof after the spelt and soaker is mixed in. The 1st levain build is at 120% hydration to promote microbial activity.  The 2nd build is at 80% hydration (brings total down to 100% hydration).

Really happy with how this turned out!  Bread has a reasonably open crumb and has noticeable chocolate overtones, which I find ironic considering there is no sugar or cocao in the formula. 

Levain 1
150g   Dark Rye (Bob's Red Mill) or Medium Rye (KAF)
180g   Sour Raisin Yeast Water (or LAS)

Levain 2
150g   Whole Rye (coarse milled on Mockmill at +5 units open from stones just toughing)
120g   Sour Raisin Yeast Water (or LAS)

25g    Toasted Pumpkin Seeds
25g    Brown Flaxseed
25g    Boiling Water

Final Dough
200g    Whole Spelt Flour (fresh milled)
40g      Water
10-40g Bassinage Water
10g      Sea Salt

1)   Combine ingredients for Levain 1 and ferment for 8-9 hours at 78-80 deg F.  Watch for the islands described here.
2)   Combine all of Levain 1 with ingredients for Levain 2 and ferment for 3-4 hours at 78-80 deg F.  Watch for the islands.
3)   At least 1 hour before final mix, prepare the soaker by toasting pumpkin seeds until lightly browned (I used frying pan on medium heat for 5-10 minutes) and combining flaxseed with boiling water in a covered bowl. After 15-20 minutes, stir toasted pumpkin seeds into the flaxseed soaker and re-cover to maintain moisture.
4)   Once Levain 2 is ripe, stir in spelt flour, soaker, salt, and final dough water.  (I used my hands with food service gloves to minimize sticking)
5)   Add bassinage water 10g at a time squeeze/fold the water into the dough.  Once incorporated, perform bowl folding/kneading until it is absorbed by the flour. 
6)   Repeat step 5 until the dough gets mildly sticky when folding/kneading.  The dough should be soft and pliable.  It should not be a stiff cookie dough consistency.  Add more water if too stiff.
7)   When desired consistency is met, gently press dough into a greased bread pan and flatten top with moist hand (or spatula).
8)   Final proof at 78-80 deg F until the first pin holes are seen (Final proof for this loaf was about 3 hours).
9)   Preheat oven to 460 deg for 1 hour.  Place pan on middle oven rack with steam.
10) Bake at 460 deg (1 min); 400 deg (19 min); vent oven; 400 deg (10 min); remove loaf from pan and place directly on rack; bake 375 (5-10 minutes)
11)  Internal temp above 205 deg.




HeiHei29er's picture

After last weekend's success doing a cold retard during bulk, I decided to try it again, but this time with a whole grain loaf.  It's been quite a while since I made a 100% whole wheat loaf and I have some flour I want to get through.  This one's not quite 100%...  I used my white flour starter refresh again for the inoculation.  I kept the method the same and am happy to say it worked again for me.  My summer schedule gets pretty crazy, so I'm glad I tried out this method as it gives me just a little more flexibility. 

Final Dough
475g     Whole Wheat Flour (King Arthur's)
356.3g  Water
8.6g      Salt
64.1g    White Flour Starter (from 12 hour refresh)

1)  Combine all ingredients except starter and saltolyse on the counter for 1 hour.
2)  Combine starter and saltolyse by pinching/squeezing/mashing them together.  Do not stretch or fold.  Goal is to get a complete mix without developing gluten.
3)  Cover and bench rest 73-77 deg F for 1 hour.
4)  Do two sets of bowl kneading until you get resistance.  Should be 12-16 folds.  10 minute rests between sets.
5)  Bulk ferment at 76-78 deg F until you get some puffiness and maybe a 10-15% rise.  Do a bowl Stretch and Fold every 45-60 minutes during this step. (It was 4-4.5 hours for this bake.) 
6)  Place in refrigerator overnight (I went 12 hours for this bake)
7)  Remove from refrigerator and let warm on countertop for 30 minutes.
8)  Light bowl Stretch and Fold and let warm for another 30 minutes.  Watch for dough gaining activity and starting to rise.
9)  Preshape and bench rest for 20-30 minutes.
10)  Final shape and then final proof at 76-78 deg F until dough well risen and jiggly (this bake was about 2.5-3 hours)
11)  Pre-heat oven with Fibrament stone at 460 deg F for 1 hour.  Set up oven for steaming.
12)  Bake at 460 deg for 1 minute and then drop oven temp to 400 deg for 19 minutes.  Vent oven and finish the bake at 425 deg F until you have a hollow thump. (It was another 15 minutes for this bake).

Will try it for the first time at lunch today, but it does have a good wheat aroma with almost a hint of sweetness.

HeiHei29er's picture

I came across this video while surfing YouTube.  I love the way she degasses and pre-shapes.  Seems effortless.  Besides that, the black cumin and feta cheese combination intrigued me.  Had to give it a whirl and decided to try it with my Country Blonde sourdough recipe.

Final Dough
231g     All Purpose Flour
157.5g  Bread Flour
10.5g    Whole Wheat Flour
10.5g    Semolina Rimacinata Flour (Janie's Mill Sifted Durum)
5.3g      Whole Rye Flour
5.3g      Barley Flour
260.4g  Water
8.4g      Salt
63g       Sourdough Starter (120% hydration white flour)
84g       Feta Cheese (finely chopped)
1.5 tsp  Cumin Seed (crushed)

1)   Mix all ingredients except feta and cumin; assure no dry flour during mix; combine feta and cumin in a separate bowl and set aside
2)   Let dough rest for 60 minutes
3)   Bowl knead until the dough resists (12-20 folds); bassinage in water to desired hydration by wetting hand after each fold; bench rest 10 minutes
4)   Fold in feta/cumin mixture during 2nd set of bowl kneading (bassinage if needed); bench rest 10 minutes
5)   Continue folding in feta/cumin with 3rd set of bowl kneading (bassinage if needed); bench rest 10 minutes
6)   Bulk at room temp (73-74 deg F) until dough is just starting to turn puffy (approx. 10-15% rise) (about 4-5 hours for me)
7)   Cold retard overnight
8)   Remove from refrigerator and bench rest 30 minutes
9)   Degas and pre-shape with gentle bowl kneading
10) Bench rest 20-30 minutes
11) Final proof at 76 deg F for 1-2 hours.  I look for dough to be jiggly.
12) Pre-heat oven at 460 deg F for 45-60 minutes; pre-steam oven with 1/4 cup boiling water
13) Bake at 460 deg F for 1 minutes with steam; drop oven to 400 deg F for 19 minutes; vent oven; bake at 425 deg F for 15-20 minutes (makes a hollow thump)

I like cumin as a spice in chili and other dishes, but I've never had it in bread.  I must say...  I'm a fan!  Made the first slice and then remembered to take pictures.  😁

HeiHei29er's picture

The concept for this loaf of bread came from the following video from FoodGeek.

This loaf turned out really nice!  Moist but not gummy.  The jasmine rice really comes through in the aroma but the oats and corn help give it a whole grain flavor.  It has a creamy texture and will be great for grilled sandwiches and toast!

Rice Soaker
112.5g   Long Grain White Rice
112.5g   Jasmine Rice
258.8g   Water

Oat and Corn Soaker
45g      Rolled Oats
45g      Corn Meal or Polenta (I used Polenta)
112.5g  Whole Milk
22.5g    Butter

Final Dough
76.5g    Brown Rice Flour
22.5g    Corn Starch
13.5g    Psyllium Husk (coarse or fine.  I used coarse)
22.5g    Chia Seeds
33.8g    Water
3.2g      Active Dry Yeast
22.5g    Sugar
1 Large Egg

1)   Prepare Rice Soaker by heating water to 145 deg F then adding rice and covering.  Let sit for 3-6 hours.
2)   Prepare Oat Soaker by heating milk and butter to 145 deg F then adding oats and corn.  Let sit for 3-6 hours.
3)   Add both soakers and water from Final Dough to a blender.  Using short bursts (10-20 seconds), blend soakers to a cake batter consistency.  Verify temperature is no higher than 110 deg F.
4)   Add chia seeds, egg, and yeast.  Give 2-3 short bursts to grind seeds and mix yeast.  Don't go over 110 deg F.  (I finished at about 92 deg F)
5)   Empty blender into a large bowl.  Add remaining Final Dough ingredients and stir.  Batter should be the consistency of a very heavy cake batter. (Consistency of 110-120% hydration white flour starter for the sourdough bakers)
6)   Butter (or grease) a 4"x8" bread pan and coat with brown rice flour or corn meal/polenta.
7)   Pour batter into bread pan, spread evenly and smooth top with a spatula
8)   Put bread pan in a plastic bag and close.
9)   Let rise at 74-76 deg F until dough just crests the rim of the pan.  If you push it too far, the dough surface will start to crack.
10) Bake at 350 deg F for 30 minutes with steam.  Remove steam pan and bake for another 30 minutes at 350 deg F.  Remove the loaf from the pan and bake directly on the rack for another 10-15 minutes.  Final temp should be at least 205 deg F.  
Optional:  Carefully egg wash dough before baking and then again 5 minutes before bake is done.

Batter in pan and smoothed


After rising... Surface starting to crack.  Think I was a little thin with my batter.


Baked loaf

HeiHei29er's picture

It was an experimental kind of weekend.  Two loaves that I've been wanting to try and had a window of opportunity.  Really happy with one and mixed results with the other.

First up...  100% Whole Grain Spelt with RYW
Started with milling 460g of spelt berries on my Mockmill with the stones adjusted so they were just touching.  Flour was sifted with a #40 screen and the bran collected.  When I was done, I had 396g of flour and 60g of bran, which surprised me a bit.  That works out to about 87% extraction.  Does that sound about right?  25g of the bran was used in the levain and the remainder was used in a scald.  The hope was the bran would be softened in both cases.  I used my "sour" RYW and the aromas during fermentation were WONDERFUL!  Can best describe it as a rich buttery smell with an acetic sour tinge.  Basically, buttermilk...

101g   Spelt flour
25g     Spelt bran
126g   RYW

35g    Spelt bran
35g    Boiling water

Final Dough
294g   Spelt flour
147g   RYW
21g     RYW (Holdback)
8.4g    Salt

1)  Prepare levain the night before and ferment for 10-12 hors at 78 deg F
2)  Prepare soaker 2 hours before final mix and let cool on counter
3)  Combine all ingredients for mix.  Let bench rest for 30 minutes to hydrate flour
4)  Bassinage in the hold back water (I used about 10g of the hold back)
5)  Bowl folding to develop the dough.  Kept folds to a minimum to not overwork the spelt gluten.
6)  Bulk ferment at 76 deg F with light bowl folding every 30 minutes.
7)  Preshape and bench rest 15-20 minutes
8)  Shape oval and final proof at 76 deg F for 1.5 hours
9)  Bake with steam at 460 deg F for 1 minute and then set oven for 425 deg F for 15 minutes.  Vent oven and bake at 425 deg F for until done (15-20 minutes).

Mixed results...  The flavor of this bread is really nice.  Had a slice with some butter for dinner last night.  Very happy with that.  But...  Was hoping for something a little more open.  I know it won't be open and airy with 100% whole grain, but this one is pretty dense.  Much more like a whole rye.  Not sure if I was too gentle and didn't develop enough gluten or it was too much bran at 13% or a combination of both.  The progress through bulk and final proof was very nice, so I don't think it was a lack of fermentation.  There just wasn't much spring.  Sliced and ate some before I got any pictures.  :-)


Next up...  Troy's Breakfast Bread
I've started making a multigrain breakfast bowl lately and like the flavor.  Decided to add it to a loaf and see how it turned out.  Really happy with the loaf.  The corn meal aroma definitely comes through and the rolled oats give the crumb that nice soft texture that you'd expect.  For me, this is the perfect bread crumb.  Bread made with a biga type preferment.

120g   Bread flour
65g     Water
0.4g    ADY

Soaker (Porridge)
24g    Rolled oats
12g    Corn meal
6g      Hulled millet
5g      Flaxseed
5g      Chia seed
5g      Roasted Sunflower seed
4g      Finely chopped almonds
92g    Boiling water

Final Dough
220g   AP flour
20g     Bread flour
40g     Whole Wheat flour
142g   Water
8.8g    Salt
2g       ADY

1)  Combine biga ingredients and ferment at 72 deg F for 10-12 hours
2)  Prepare soaker the night before and leave on counter top to cool
3)  Combine all ingredients for final dough (except salt), biga, and soaker.  Mix until flours are just hydrated.
4)  Fermentolyse for 30 minutes
5)  Fold in salt during first set of bowl kneading.  Bassinage another 1-2% hydration as well.
6)  Four sets of bowl kneading with 10 minute rests to develop full gluten.
7)  Bulk at 76 deg F until doubled
8)  Preshape and rest for 15-20 minutes
9)  Final proof at 76 deg F (1 - 1.5 hours)
10)  Bake with steam at 460 deg (1 minute) then drop oven temp to 425 deg for 15 minutes.  Vent oven and continue with bake at 425 deg F until done (15-20 minutes)

HeiHei29er's picture

It's been a long time coming, but I finally got around to doing a side-by-side comparison of a bake with and without raisin yeast water.  One caveat...  any of you that have followed my posts may remember when my yeast water that I made with honey and raisins went sour and noticeably acetic.  I thought it was the new batch of raisins I had purchased, but it happened again with a brand new YW with new organic raisins. So now, I think it may be the honey.  This should have been a test to see how YW smooths out any sourness, but in this case, it was how it added to it.  :-)  In reality, this worked out well because my starter (all white flour at 120% hydration) lacks any real acetic tones.  It's very yogurty.

On to the bake...

Loaf 1
225g  AP Flour (Wheat Montana)
158g  Bread Flour (Wheat Montana)
23g    Whole Wheat Flour (King Arthur)
23g    Sifted Durum Flour (Janie's Mill)
11g    Barley Flour (Food to Live)
11g    Dark Rye Flour (Bob's Red Mill)
302g  Water (67% hydration)
9g      Sea Salt
18g    Sourdough Starter 

Loaf 2
All the same flours and salt
189g   Water (42% hydration)
113g   Raisin Yeast Water (25% hydration)
13g     Sourdough Starter

1)   Combine all ingredients and mix till fours are wetted.  
2)   Bench rest 30 minutes
3)   Bowl kneading till some dough resistance (24 folds)
4)   Bench rest for 30 minutes
5)   Bowl kneading till smooth dough surface (12-15 folds)
6)   Bulk ferment 76 deg with S&F every 60 minutes until dough is just starting to get "puffy" (7-8 hours)
7)   Continue bulk until dough roughly doubles (80-100%)
8)   Pre-shape, bench rest, final shape
9)   Final proof at 76 deg F for 2 hours
10) Cold retard overnight (6-8 hours)
11)  Pre-heat oven to 460 deg F for 40 minutes
12)  Pre-steam oven, load dough and bake for 1 minute at 460 deg F; lower oven to 425 deg F (15 minutes); vent oven and empty residual water in steam tray; 425 deg F (15-20 minutes).  Bake done when hollow thump on bottom.

1)   Both doughs were slightly sticky at mix but immediately smoothed out after first kneading
2)   RYW dough was a little stronger/stiffer from initial mix
3)   RYW dough was a little slower in bulk and final proof.  Guessing the amount of RYW used did not compensate for the drop in starter inoculation.
4)   Both loaves had very similar bloom/spring.
5)   RYW loaf has a slightly more closed crumb.  Not sure if that's due to fermentation or slight differences in degassing/shaping.  Would need to do it again to see if it's consistent.
6)   RYW loaf had a more noticeable tang to both aroma and taste (as expected with my "sour" RYW).  Both breads were very good.  I think I liked the tang a little more.
7)   Side note...  I used a pizza stone instead of my baking steel for these loaves.  Have been fighting very tough, leathery bottom crust since starting with my steel.  Had to drop pre-heat temps to 375 deg F to avoid it and then try to ramp temp at the end to get color into the crust.  Not an issue with the stone, and really happy with the bloom and spring on both loaves.

Straight SD loaf left.  RYW/SD loaf on right.

Straight SD


HeiHei29er's picture

Tried my first loaf with Flourless Sourdough Starter this weekend.  White flour loaf with 10% whole wheat (KAF), 10% sifted durum (Janie's Mill), and 5% barley flour.  12% cracked wheat was added as a soaker.

FLAS was prepared by putting 40g of Breiss red wheat malt and 10g of kamut berries in 25g of raisin yeast water and 475g of water.  This was kept at 87 deg F for 36 hours and was fed 1/4 tsp of sugar after 24 hours.  pH after 36 hours was 3.45.  It had a sour apple type aroma, but not like a rye starter sour apple.

Levain was made with bread flour at 125% hydration (all FLAS).  Levain was sized to have 20% PFF.  The levain was fermented at 72 deg for 12.5 hours.  It was roughly doubled and starting to fall in a few spots.  It looked like it was getting mature, but it was "tight".

In the Final Mix, additional FLAS was used to make it half of the hydration (34% FLAS and 34% water).  I also added 0.25% ADY (1g) because I wasn't sure the levain had enough strength to leaven the dough.

Bulk ferment for just over 4 hours and final proof for another 2.5 hours.  All at 76 deg F.  I think it could have gone a little longer, but the dough was quite jiggly and I was worried about it getting too acidic.

Baked at 450 deg F with steam and in a falling temp oven.  Ended the 20 minutes of steam at 375 deg F.  After steam was vented, baked for another 15 minutes at 350 deg F with convection.

Very happy with the loaf profile and the crumb.  However, very little (almost non existent) sour aroma.  The FLAS at 20% PFF did not contribute much sourness.  Maybe the levain wasn't mature enough.  Might not have gone long enough in the FLAS preparation.  Need to do a little more digging before trying it again.  Would be really happy with the method if I can get the same loaf characteristics with more tang.


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