Tonight I experimented with Russian bread "Stolichny". It was baked with liquid levain. It is the GOST-bread. (GOST (Russian: ГОСТ) refers to a set of technical standards maintained by the a regional standards organization in USSR).
Levain for this bread needs 3-phase refreshing. On the first two refreshings I added a little bit of barley flour (it will be about 10% of all flour).
what is too hot for a starter to be kept at if not in the fridge, it gets hot here I can keep in cupboard but still will be 30C plus some days unless we have the aircon on
Meet Park Tae Young, my persimmon yeast water!
After sourdough, I promised myself I will try yeast water. Although it took many months, here she is finally. Ready to raise breads with a different character. I documented another journey of my baking life so I hope you enjoy.
Many TFLers here have used yeast water and posted their beautiful breads made with it. It's really an old thing here and when I read it before I really wanted to try it. I waited so many years before giving it a try, I'm lucky because many have formalized the yeast water method by that time.
I wanted to bake a nice soft and flavorful bread but one with some healthy grains as well. In went a soaker left for 24 hours in hot water comprised of grits, rolled oats and barley flakes. I also added some left-over mashed potatoes and some grilled onions.
Finally bought an Emile Henry baguette baker... 1 year twice daily fed sourdough stater (785 g), 245 g H20, 545 g bread flour, 17 g salt... rise at room temp... and viola!
This was a special Halloween. It has been years since our daughter was home for one. The last time she was here we carved a Chi Oh Owl Pumpkin. This time we put Lucy on Pumpkin. It scared the heck out of her too!
Wow, it's been a while!
It's like my annual visit or what, ha ha.
So, it's Halloween and I am totally having fun with Jack every year!!
above photo: pumpkin dinner roles with chocolate custard cream in his mouth! ^ ^
and below: my standard, pumpkin fougasse as jack, black sesame fougasse as spider net, and some pumpkin cream twist role!!
The latest in my rye series is a Hamelman 70% medium rye with 30% WW, and a sizable pumpernickel soaker. My cracked rye was bug infested (doesn't move very quickly at the only bulk store that carries it); the pumpernickel was coarse. San Francisco Bay Area folks, if you know of a local source, please let me know.
This is a "do nothing" bread introduced from facebook's perfect sourdough group, where apart from mixing (could help myself from playing with wet dough so i did 2 folds at 1 hour interval) and 1 fold and loosely shaping, nothing else is needed. I was intrigued so i try tried a small batch of dough to make ciabatta. 90% hydration. 2 hours bulk at RT and 15 hours bulk in the fridge. loosely shaped n baked with steam for 15 mins.
Easy enough and i got a monsters inc ciabatta. Happy halloween!
