A mouthful of a title...a la Dab ! This bread has evolved considerably from my initial bakes based on Shaio Ping's posts. The only liquid in the bake is the banana puree. I use two levains just because. I add figs and pecans..well just because.
Best yet with the method and formula that joze had posted....http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version.
Just getting back to baking after extended Spring vacation in Hawaii.
600g bread flour
150g Red Fife
150g Kamut
100g AYW levain built using one time feed of flour to AYW and left in warm oven a couple hours. Was VERY active
100g Rye levain- did several builds over a few hours to get my 10g of stored starter active again. Left in warm oven all night. Stirred down the next morning and fed again and left for a few hours.
550 g total liquid - 300g AYW + 250 H2O ( additional water on counter for s&f approx 50-100 g)
well I am astounded at the results of this bake. Even more simple than any others of late. Small amount of hands on involved and amazing oven spring for so little effort. Will post crumb later...having a dinner party in an hour so need to get scooting !
Refreshed Starter, 100% hydration*: 150 grams
Total Flour**: 485 grams
Water: 330g
Sea Salt: 11 grams
Borrowed this formula from Girl meets dirt a blog that is interesting if you want to take a look.
Basically the same process as the last bake. So little hands on that it is amazing to see what the dough becomes with just time and two s and f's. The one thing I will change is I won't be doing a bulk ferment any longer. I remember why I hate having to wait around for the dough to get warmed up and risen before baking. I will shape and retard in the banneton. I like baking the cold dough as it is so easy to get out of the banneton. Other than that I won't change any of the technique . It all went flawlessly.
Well the pics tell the story but here goes for some more details.
350g very very young spelt levain 100%( fermented only about 4-5 hrs)
660g KA bread flour
90g Kamut
50g fresh milled rye
22g Kosher salt
20g maple syrup/20g yogurt
500g water ( 300g apple yeast water 200g water)
whew....I think that says it all ! Date yeast water has been stored in fridge. Still going strong and I had added water to the used dates to see how it would hold up. So far so good. Levain loves Kamut . It filled the jar in a matter of a couple hours so I stored in fridge. Using up many flours from Breadtopia in an effort to move forward with grinding my own grains. These three loaves are the proportions that I used for the buns except I used more grains in the mix to = 532g. I used my Middle Eastern date syrup instead of maple syrup.
Another double levain dough. I joined a facebook group that uses only yeast waters for baking. Wow....there is SO much info and amazing pictures of breads etc. Anyway I got my feet wet , so to speak with date water. I took a small amount of my AYW and inoculated it with 6 dried dates. Whoa...stand back ! It was full of bubbles in just a couple hours using the lights in my oven to warm it. I added a piece of orange peel, as I do with my apple yeast water, as I think it keeps it from getting too much alcohol formation.
733g unbleached KA
266g Spring WW
