For Ferment - Day 1
50g - Strong White Flour
25g - Rye Flour
40g - Dark Ale
Day 2
125g - Strong White Flour
25g - Rye Flour
50g - Dark Ale
50g - Warm Water
Day 3
100g - Strong White Flour
100g - Warm Water
5-10g - starter
Pane di Chiavari - from The Italian Baker, my latest from my world tour of bread. Excellent olive taste, soft crust and crumb.
Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted.
One of my favourite combinations on a pizza that I’ve made is the Speck, Parmigiana Reggiano, Peach and Arugula Sourdough Pizza. Something about the salty speck and cheese, the sweetness of the peaches and peppery arugula is so delicious.
The recipe that follows was originally shared during the pizza community bake, I’ve made some edits so that it works better with my starter and oven.
For 4 9” pizzas NY style thin crust 200 g each
Levain Build 100% hydration 35 g needed
433 g bread flour
Followed this Rus Brot recipe for Palyanitsa, a traditional Ukrainian white bread, with CLAS: https://youtu.be/tpNqhC5s_Ck
You may know that I have recently started using a new pH meter, the Hanna bread and dough meter. I have wanted for some time to use pH to help guide decisions during dough development including when to start cold retard. My interest really peaked when I was trying to bake a decent 100% whole red fife sourdough loaf and ran into issues including gluten breakdown. So I am now first trying to discover what the ideal pH is to shape ending bulk fermentation and when to start cold retard.
