June 6 2015 bake
Recipe based on the Norwich Sourdough from the Wild Yeast Blog.
450g white all purpose flour
60g dark rye
300g Water
182g ~100% hydration starter
11g of salt, dissolved in 50g of water
Water temp is unknown, but room temp was about 25*C
Steps went as followed:
Pain au Levain with mixed sourdough starters
If you haven't noticed by now I seem to like porridge breadas, so it's no surprise I made another one yesterday. My wife had some left-over caramelized onions from her Quesadillas she made last weekend and I had some left-over potatoes so the beginnings of a bread began to form.
I wanted to use some of my fresh milled Spelt flour for this one and I also added some freshly milled whole wheat and some Caputo 00 flour to round it out.
I have been testing my own limit on dough hydration of late and have come to the conclusion that I shall stop at 78 percent and not to challenge myself any further unless I am feeling extremely bored over the weekend.
This bake has started out as another attempt of 1:2:3, which I failed miserably the last time I tried my hands on but I guess I have progressed a fair bit for the past month. Not only that I increased the amount of hydration, I was convinced that I could go further than that. But then, the harsh reality sunk in..
Made 2 sizes of dome for the cottage loaf. I should make more distinguish next time. I used spicy orange thyme and black sesame seed for both loaves.
Hi Loafers! I've been baking a bit less, mainly straight dough same-day or overnight baguettes, and I figured I've posted enough baguettes to bore the most ardent enthusiast!
Made some of David's SJSD baguettes in batard form today, and they came out quite nicely. Crumb could have been better (more consistent and open), but flavor is good.
My starter has become a champ. It sat in the fridge for about six weeks, and responded to it's first feeding as if it had been on the bench with daily feedings all month. Very pleased.
Hope everyone is having a great summer!
A bottle of dark beer, a touch of rye and molasses gave birth to this puppy.
Keep a small glass and some smoked almonds on hand.
Rolled up the bacon in each fold. I will try thinner dough next.
It has been a while sine Lucy came up with a bread that was 60% whole grain so this one was a treat and it didn’t disappoint – even if a bit over proofed.
This one came it 80% hydration with 17% pre-fermented flour, 30% sprouted 4 grain of spelt. rye, wheat and Kamut in the dough flour. We used whole wheat for the levain flour making sue to use all the hard bits first.
