Tried my hands on the 1:2:3 SD last night but it was a flop. It was probably because of a rookie like me who can't handle any high hydration dough yet. It will remain elusive for the moment. (Sorry if I disappointed you, Abe)
For this weekend I decided I would try to make some sourdough baguette. I used the recipe from King Arthur Flour. I prepared my ingredients on Saturday night and made the decision to wake up at 4am to make bread, I have some place to be in the morning. I'm sure my parents thought I was crazy to wake up that early to make bread but truthfully it was kind intereting. It was a very meditative to be mixing and kneading at a time when the world is still quiet and asleep. I decided to take naps during the two rising times.
Bake 1:2:3 sourdough again today. This is my best looking so far. I took AbeNW11's advise and did my build a little different:
10 g 100% WW starter + 15 g ww flour + 15 g water - This sat out on the counter, it went a lot longer than I had anticipated, almost 11 hours (work got in the way)
2nd build - all of starter + 40 g ww flour + 40 g water - on the counter overnight.
Early this morning:
120 g starter
240 g water
360 g A/P (I started using Dakota Maid and it is a nice flour to bake with)
10 g Blue Agave
Carissimi Amici,
riquadro This delizioso e Stato prodotto con lievito naturale Adottando la tecnica del freddo per la SUA Maturazione.
E 'un Pane io lo faccio Molto Spesso, per la qualità Che ne deriva e perchè con this Metodica Riesco a conciliare i miei tanti impegni con il poco tempo a Disposizione per impastare.
MENTRE io riposo Durante la notte, lui Lavora sapientemente ed al mio risveglio, DOPO poche ore Posso infornare e Portare sulla mia tavola dell'ottimo e profumato riquadro.
This bake was Ken Forkish's double fed sweet levain and I kept to his schedule as much as I could. I had to refrigerate the first build for a few hours and the second build overnight, so the flavour profile will be somewhat different, but this formula sure makes a nice loaf of bread. Great shreddy crumb and a nice crust.
I really enjoy how the loaf blooms open organically by proffing seam side down and baking seam side up.
We had that great 3 day whole rye starter from last Friday’s pumpernickel bake. We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.
Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes. The levain weighted 130 g with 75G of whole rye in it at 75% hydration
I’d decided to bake a few rounds of David Snyder’s Sourdough Italian Bread just before the recent flurry started:
David’s: http://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes
EmmaFeng’s: http://www.thefreshloaf.com/node/42526/sourdough-italian-bâtard-dmsnyder
http://www.sustainweb.org/realbread/national_real_breadmaker_week/
Yes, I'm still baking.
The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)
This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat
This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *
The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts...
Recipe
200g mature 80% hydration wheat Sourdough Starter
400g bread flour
200g wholemeal flour
350g warm water
2 tbsp Sunflower oil
WOW! Boy was it EVER nice to bite into a naturally leavened loaf again!!!!! The crust, crumb, chew and flavour are so much better!
Very nice to have an active levain started! My YW starter is sparkling along on day four, so I am back in business. Now that I have a nice active levain and ski season is done, I am getting into the rhythm of baking bread again and lovng it again!
