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Feb. 23-24, 2022. 88th bake.

This is my 7th bake based on Denisa's 100% rye recipe: 
www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread

6th submission to the Rye Community bake: 
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread?page=1#comment-504793

5th time with home-milled rye flour. 

 This last weekend i  did a little trip into the countryside to an area known as the North Eastern Wheat belt here in Western Australia. It was a very good  harvest this year exceeding 20 million tonnes. The purpose of my trip wasn't to admire all the wide open empty spaces but to do a bit of bread baking tuition, Its fairly remote 236 km inland from Perth. I drove up one afternoon stayed at a great old Hotel and had a full days baking and stayed that  2nd night travelling home the following morning.

Having a hard time with pepperoni rolls rising after I fill them..  They come out more sticks than rolls.

If the pepperoni is cold could that be affecting the final proof? 

Also should I press out the first few inches thinner and cover over with the thicker dough?

• reply

Little experiment :

Flatbread with olive oil, hemp seeds, garlic, oregano and creamy cashew sauce 😋

I used Prairie Gold whole wheat white flour and refrigerated, unfed rye starter

400g whole grain white flour

290 g cold water

6g salt

20g old inactive rye starter

I made the dough at 7:30pm, kept something like 12 hours at 65°F, then about 5 hours in my oven with a light on. The dough was extremely soft and stretchy. Next time I plan to use more active starter and shorter fermentation time

The whole wheat was milled and sifted twice using my MockMill 200 and a #30 and #40 drum sifter.

 A date yeast water pizza crust with delayed fermentation from [here]

Mixed up a dough for pizza with 572 g of CM artisan bread flour, 411 g date and apple yeast water, 12 g salt, 20 g EVOO, and 10 g SD (as a hedge).  70 turns in the food processor + some Rubaud then in the fridge.  I'm curious how that will compare to the 3 g of yeast called for in BBA.

Another young vs ripe levain comparison for a desem culture maintained at 60 F.  At this time I was feeding 2x daily at roughly 5:3:5. This is a tortoise vs hare race.  The mature levains take an early lead, and the young levain eventually catches up with a sprint at the end. 

• mix 250 g flour at 66% hydration w/ 2% salt
• 90 turns in food processor total
• 20 turns to mix levains
• yellow: pH 4.55; 25:125  2% salt
• blue: pH 3.8; 25:125 2% salt

11:00 start

17:05: blue takes early lead

Occasionally I end up with small portions of the sames starter in various states and thought it would be useful to to document leveaning capability of the levain as a function of pH, given similar maintenance.

I have once again decided to document my bakes. I think I did not do this correctly a few moments ago, so here is a link to my last entry where I added my latest bake and explain what I did.  https://www.thefreshloaf.com/node/57785/multigrain-loaf-la-dmsnyder

This is basically a repeat of last week's loaf with 50% wholegrain but with about 30% of the water replaced with sourwort. If your goal of getting an open crumb with sourwort then I would say you might be disappointed. As shown, the crumb is more and less the same with and without sourwort. Fortunately, that is not the reason I like sourwort, I was after it for some additional aromas and flavors and I think it did deliver which obviously not showable here. This is my first official baguette bake with sourwort so it is possible I still have not unlocked its potential.