I've been working on getting a more consistent crumb and this is my latest attempt. Would you say it is consistent crumb or do I still have a way to go? Thanks!
It's been a while since I had a chance to post. Spring time clean-up has taken up a lot of my time and I'm almost finally caught up. Still have to get the veggies planted if it will ever stop raining. We went from 90 F last weekend to barely 50 F this weekend on Long Island, New York. At least we didn't have any hail or snow:).
I was looking for something different and I stumbled on this recipe: https://bewitchingkitchen.com/2012/07/22/there-will-be-bread/ I had saffron sitting in a cupboard so this was a good opportunity to use some up. I expected my dough to be bright yellow like in the original recipe but that did not happen. I wonder if it was because I’ve had the saffron for a while.
400g Strong Bread Flour
100g Plain Flour
45g Sugar
10g Salt
25g Milk Powder
15g Fresh Yeast
100g Starter - (100% Hydration)
225g Cold Water - 5c deg
40g Butter
250g Butter For laminating
9cm x 13cm @ 3.5mm - 4mm thick
Makes about 18
Method:
Mix everything except butter
Add butter gradually
Mix well, knead by hand after
Wrap in cling wrap and refrigerate for 24 hours
Next day Make your butter block do 3 layers lock in
Suppose to be Benny’s “Furikake and Miso” sourdough but missed sesame seeds! Overall amazing flavour but can’t really taste the full flavour having to missed one of the most important ingredients! Definitely making it again without missing ingredients 😂 @bread_md
340g Strong Bread Flour
60g Whole Wheat
312g Water
7g Salt
86g Starter(12% of total dough weight-100% Whole wheat-mature)
40g Miso
3 tbsp Toasted Sesame Seeds
Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”
Always trying to make it better the second time around.
Recipe:
320g Strong Bread Flour
80g Whole-wheat flour
320g Water
8g Salt
90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight
10 hours Autolyse @ 14-16c Deg
Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)
20c deg IDT
3 minutes mix
30 minutes rest
2x Stretch and folds with 30 minutes interval
For this bake of my usual country sourdough I wanted to see how well the aliquot jar correlates with pH readings. I have usually been shaping when the aliquot jar shows a 60% rise and now trying to push bulk wanted to cold retard when the rise is 110%. This might be a bit overproofed but we’ll see. From what I’ve seen shared from other bakers, they are shaping when pH reaches 4.4 and baking when pH is 4.1.
TFL'er Bake List Week #5... Slowly but surely working on the list of bakes I saw on TFL and wanted to try. This week's bake was based on Paul's Barley/Wheat Bread loaf.
05/27/2021.
