This was a 100% whole wheat lean dough leavened with a poolish. I used my basic 100% whole wheat same-day sourdough method but substituted 150 grams of poolish for the sourdough starter. The flour is 440 grams of hard red, and 110 grams of spelt, twice milled, no sifting.
Weekly bread for my friends. Continuing the series of 100% red fife loaves. Hydration 78%, salt 2%. The reviews have been good. No crumb picture because they were all given away.
It's Sourdough of Spring.
This flower dough seems so beautiful. right?
Every spring, I had picked mugwort with my grandma in the childhood. How about you?
☆ 55% bread flour, 25% AP flour, 15% whole wheat flour, 20% levain, 1.8% pink salt, 2% mugwort, 2% flower
☆ 75% Total hydration
⚜️ autolyse 3 hours
⚜️ mix levain (rest in 30mins)
⚜️ mix salt (rest in 30mins)
⚜️ 1. S&F, 2 - 5. coil folding
⚜️ total bulk proof in 4.3 hours
⚜️ shape with flower and mugwort
⚜️ final proof in 45 mins
⚜️ scoring & bake
The quarantine bread bake diaries continue..
This loaf is an 80% whole wheat, 10% whole mystery flour, 10% AP using 20% levain and a same day bake. I had a small amount of whole flour but don't know if it was whole rye or whole spelt - probably spelt. I fed the starter Tuesday night and Wednesday morning and mixed the dough around 2pm. I baked it around 10pm. It moved fast given the high whole wheat content. I also added 2% gluten flour and home made diastolic malt. 80% water. I kept the dough at 74 degrees during bulk and proof.
Using this time to get back into baking. I've never really left baking to be honest but sometimes life 'retards' it a bit. These times are difficult for all and I feel incredibly fortunate that my wife and I both have jobs that can support full time work from home. My career is a bit more flexible than hers and thus it has provided me with ample time to bake. However with a run on flour and yeast that throws a big wrench into the mix. On top of that my wife and I can't (shouldn't) eat all of the bread and pastries that I want to bake. Some compromises were made.
In my search for real Pain de Campagne, I made various recipes for Poilane style bread a few times. They are good. (Fresh bread is good by its nature). However, my experience is that it is possible to make a better bread of that style than the recipes floating around the net produce:
Shelter in place does things to you! Baked a Thom Leonard Country French today. Seems I haven't quite forgotten how to (although a little shape mishap)...
Today’s red fife loaf. I dropped the hydration a bit from the recent loaves. The past few loaves have been tending to relax a lot while in proofing and flattening out bit. So I brought the hydration down a bit from 78% to 75%. Added a small amount of olive oil for flavor.
Very good wholewheat flavor with malty notes. Soft crumb - not at all chewy. I’m getting the hang of this grain, which is weaker than the northern red spring wheat I usually use. Could have proofed a bit longer, but not bad for 100% wholegrain.
We have been using the World standard Zojirushi for many years.
A truly consistant and effective machine that just needs a replacement bowl and paddles every 1,500 loaves or so.
More recently, I have been attempting to create sour dough loaves in this beast.
I have however, been completly stymied by the Zojirushi incorporating a knock back prior to both rises 2 and 3.
In addition, although the first rise may be set very long, the secondary rise periods are much shorter than a true sour dough requires. Thus, skipping rise 2, doesn't help.
Da Brownman's instructions for building a starter contain this instruction:
The starter should double 4 hours after the 2nd feeding. If it doesn't then toss the 2nd feeding total amount by weight and redo it.
I don't understand what this accomplishes. If I have 70gm of starter at the second feeding but it doesn't double, what is the advantage of throwing out 35 gram and adding new flour and water?
I'm sure there is a reason, but my old brain can't quite grasp it. I'd welcome any clarification. Thanks,
Greg
