I decided the time had come for a little experiment to try and shed some light on the dark art of bulk fermentation and the influence different percentage volume increases might have on the final loaf.
I started with a pretty standard dough recipe as follows:
The following easy meat recipes cater for a wide variety of tastes and skills. The meat-roll (essentially a meatloaf) and the lover loaf is really easy. The stuffed leg of lamb may require a little more skill from the cook. When we get to the Mexican pork chops and the baked pork chops we are back to very easy. All of these easy meat recipes are very tasty and suitable for entertaining as well as every day cooking. Spoil your family with something a little different.
Meat-roll with Apricot filling
Ingredients:
The following are links to our Community Bakes
San Francisco Sourdough from Larraburu Brothers
as described in
https://www.aaccnet.org/publications/cc/backissues/1978/Documents/chem55_461.pdf
as interpreted by
David Snyder
February, 2019
I made these loaves based on the San Joaquin recipe by dmsnyder, but I upped the whole grain content to 50% (mostly wheat, but also a significant amount of rye), and raised the hydration (by an unmeasured amount, but it ended up feeling higher than I had intended). I only cut one of the loaves so far, but as you can see, the crumb was pretty irregular. Is this a sign of a particular part of the process I can improve on? Proofing? Something else? Or is it just normal variation? It seems a little too drastic for that last option.
Since I started my new job in the big city I have not had a lot of time to bake. Last weekend I found enough time to whip this one together. I used mostly freshed milled and sifted flours for this bake and added a little KAF Bread flour for some extra strength. I have grown to love adding cooked rice to the bread. You don't taste the actual rice but it adds a great texture to the crumb and helps promote softness as well. The ricotta cheese also helps create a soft and moist crumb which this one certainly had.
I decided to bake Hamelman's 5 Grain Levain in a tin and mix in some AYW. This was in an attempt to get more oven spring, and prevent sagging sides. I used 20% AYW of total water, and shaped (somewhat unsuccessfully) for a tin. The result was quite pleasing, but I suspect the tin resulted in a slightly gummy crumb, so next time I will remove the loaf and bake free-form for the final 10 minutes. I also used baking spray on the loaf top to prevent the plastic bag from sticking during retard. This resulted in a very dark top crus
Lovely recipe by Stanley Ginsburg from his site theryebaker.com
Stage 1 sponge (day one, morning):
Left to mature for 10-12 hours.
Stage 2 sponge (day one, evening):
Decided on upping the starter to 150 so...
Starter 150g
Water 300
Flour 225 AP/225 BF
12g of salt
Mixed it all up, let it rest for an hour
Looked at it and folded it every 2 hours for 6.5 hours
Wonderful marshmallow texture when I put it in the bowl
Let it go in the fridge for 22 hours
Baked at the usual 450 for 500, I did forget to dunk the parchment paper in water.
