“My recent straying from baguettes to batards is a mere bagatelle, a minor distraction”, Alfanso said when recently quoted in the World Baking Journal**.
Here is the second loaf from this weekend. Same formula as the first, only I ran out of time so it had to go into the fridge overnight. Baked it this morning. I do not think that I was as aggressive enough at deflating the dough with final shaping - the holes are irregular, some are quite large, and it looks like one of the slashes wanted to blow out. I am thinking when I get to cutting the loaf through the big slash that there is going to be a large, empty hole. Still have my shaping training wheels on:-)
A crazy and demanding week over, a bit of a sleep in, and an entire weekend to slow down and relax. Whew! It all starts up again next week, but for now, it's out of my mind. And we were out of 'just good bread', without fruits, nuts, etc.
Wow is it ever grat to have a strong active sweet levain again! I have been feeding daily to help develop character and depth and also baking daily. I built a 1:1:1 levain with bread flour and 95F water as per Forkish and it doubled in three hours. for this bake, I used my sweet levain pulla dough and the chololate filling from ITJB and slivered almonds. YUMMM!!!
I gifted some of this and this morning's boule to my neighbours as a Mother's day treat. I have some happy neighbours!
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
