Hubby went through the weekend loaf in no time and there is no bread in the freezer so I needed to do a mid week bake. I based this bake on Edo Bread’s Small Daily Loaves which is basically a 1:2:3 type of loaf. http://www.thefreshloaf.com/node/56031/small-daily-loaves
DanAyo"s recent post prompted a response by Trevor Wilson.
http://www.thefreshloaf.com/node/56018/acedic-vs-lactic-flavor
So time to give this a shot, see if I could do a long warm fermentation such as Trevor suggested without the dough degrading and see what effect it has on flavour.
Sunday morning: Refresh my mother starter (basically a 1:2:3) which lives in the fridge.
Sunday evening: Refresh again keeping to this ratio, making a bit more than I required.
We have sausages and hamburger burning a hole in our freezer but we needed buns for both. This recipe makes the best buns especially if you make it like Lucy does.
This sourdough loaf owes its colour to activated charcoal. I discovered this bread and heaps of information on the use of charcoal on Bake-Street.com and could not resist. My dough did not look dark enough to me. I thought it resembled window putty so I added 1/2 gram extra charcoal. I still thought it was too light but resisted the temptation to add black food colouring. It turned quite dark during baking, so I need not have worried. It is a tasty loaf with a good crust and soft as a cloud inside.
I had a great success in sourdough this week, with the most impossibly light and even crumb.
My previous sourdough, and many photos I've seen of quality sourdough, have a preponderance of large irregular bubbles. This is totally unlike that.
Well, as I wait for the oven to preheat I suppose I can post about what I was pulling from the oven at 1:30am.
Hi,
I was checking the protein content of King Arthur flours and since White WHole Wheat has 13% and bread flour 12.7% I was wondering if I could swap it in a recipe for yeasted bread?
Has anybody tried that, or has any input in pros and cons of doing it?
Thanks.
