Recently there have been many excellent posts and information on The Fresh Loaf about baguettes. Here is a small contribution focused on shaping.
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I usually make bread that is around 40% whole grain. This time, I wanted to make a simple mostly white sourdough. So this one has just a touch of wholegrain in it.
Makes 3 loaves
850 g strong baker’s unbleached flour
100 g freshly milled Selkirk flour
50 g freshly milled rye flour
22 g pink Himalayan salt
700 g filtered water
30 g yogurt
250 g sourdough starter (procedure in recipe)
Two afternoons before:
I have finally managed bread with a significant content of spelt flour that didn't turn into a near-puddle before/during baking! I was really struggling with the elasticity it brings to the dough. But this time, while the bread is not super tall and did flatten out a little bit, it still has a decent shape. I was worried about scoring it too deeply which could cause more flattening, so I think I didn't score it deep enough... So the batard actually got some cracks on top.
I love the effect that sweet potatoes have on tenderizing the crumb and the sweet flavour of sweet potatoes and thought I should make another sweet potato sourdough but instead of pecans, this time adding black sesame seeds. Those who know me know I love the flavour of sesame seeds and black sesame seeds in particular.
This formula makes a 900 g dough.
I built both the levain and saltolyse dough in the evening starting both with fridge cold water and some fridge time.
Levain 1:4:4 10 g starter 40 g 2ºC water and 40 g whole wheat
The sourdough fridge ferment method doesn't seem to get enough love on the internet, so I thought it might be of interest to everyone to describe a fridge ferment bread that I've just made. Additonally, there are two things that make today's bread further unique - the use of 'almond milk', and the main flour is a white bread flour that also contains some bran and wheat germ.
One of the most frequently asked questions I receive is, "How do I get an open crumb in my bread?" This video shares some processes I employ that hopefully will be helpful to you.
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I'm trying to up my whole grain percentage and think this is a pretty successful attempt, using mostly white whole wheat flour. I calculated the whole grain percentage figuring the Type 85 is equivalent to 50% whole wheat, 50% white.
Nice (though fairly mild) flavor, a decent crumb though could be more open. Not sure if I over-fermented. I may want to try adding a little rye and/or spelt next time for a richer flavor. And it's a bit too salty. But mostly happy with this! Comments and advice welcome....
(Sorry I'm not using baker's percentages, I know I should!)
A "Sot-sot" flatbread. Some of this - some of that. Nothing was measured except for a scant 1/8 tsp of salt.
1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.
2. Some bottled spring water.
3. Some home-milled whole grain Prairie Gold, hard white spring wheat.
4. Some home-milled whole grain Kamut.
#wbd2020 #worldbreadday #worldbreadday2020
#wbd2020 #worldbreadday #worldbreadday2020
