... get it work
Ecco l'ultimo pane con Buratto (solo lievito naturale liquido). Il precedente è stato un clamoroso fallimento, si poteva mangiare ma ...
Here tha last loaf with Buratto flour (only liquid levain). The previous one was a failure, I mean you could eat that loaf but ...
Ho notato che lavorare con questa farina, ed in generale con alcune farine biologiche, non è sempre facile; in particolare bastano 2°C in meno, l'assenza di 1% di farina maltata e qualche punto di idratazione per cambiare radicalmente le cose.
I noticed that working with this flour, and in general with some organic flours, it's not always easy; just 2°C less than optimal, the absence of 1% malt (diastatic) and few points of hydration could radically change the result.
In conclusione:
- Temperatura finale impasto (e lievitazione) 27-28°C
- Consistenza impasto molle (nel mio caso 80-83%)
- 1% farina maltata
- Dough temperature (and bulk proofing) 27-28°C
- Soft dough consistency (in my case 80-83%)
- 1% malt
PS: per gli americani, settimana scorsa ho provato la vostra "King Arthur All Purpose Flour". Ho fatto un un impasto diretto con lievito di birra fresco (ricetta di base Un-Kneaded Six fold French Bread - J.Hamelman) e per ottenere la stessa consistenza dell'impasto ho usare circa un 78% di acqua. Usando lievito naturale liquido forse dovrei aggiustare con qualche punto di idratazione in meno. Una buona farina per pane, non eccessivamente forte e piuttosto bilanciata.
PS: and for americans bakers, last week I tried your "King Arthur All Purpose Flour". I mixed a basic direct dough with fresh yeast (base receipt Un-Kneaded Six fold French Bread - J.Hamelman) and to get the same consistency I used about 78% of water. With liquid levain maybe I had to adjust that few % point down. I think it is a good basic white bread flour, not too strong and quite balanced.
Comments
I, too, have found that organic flours sometimes not easy to work with. In Australia the whole-milled and stone-ground organic flour is normally not malted. I hate adding malt myself because the result just never seems to be as good as compared to when it is added at the miller level. I am invited to visit an organic flour mill in May, so should be able to discuss this issue with the miller by then.
Interesting that you are now going for soft dough consistency, instead of medium soft. I have noticed that your hydration is getting higher and higher in your recent bakes, whereas I am going the other way.
Bread pictures often tell us more than what the baker has communicated or not communicated. Recently I have been plagued by the poor natural light in my kitchen when I wanted to take bread photos; it's been overcast for almost three weeks now in Brisbane. It just seems to be extra dark in my big kitchen. Your bread shots are very clear. Instead of saying gorgeous pictures, I should say gorgeous bread again!
Shiao-Ping
Yes I'm going for softer dough. But when the flour got older it is thirsty and stronger (elastic) so I had to go in that direction ... and I love the felling of a puffy soft dough too.
I rise the hydration, you decrease the hydration. Opposite hemisphere, opposite season, maybe ...
About the shots I have to adjust the exposure, constrast, etc. to get them "clear", the light is never good.
Giovanni
Hi JoeVa,
I read your blogs with interest. I wonder if you may be able to suggest a cooking school in Italy. There are many available and I have been reading about them. But they seem very touristy. I would like to attend a hard noise school that teaches the essence and the beauty of Italian cooking. The know of knowledge you cannot find in the US.
Do you have any ideas ??
Enrico
Sorry, no ideas.
Giovanni
Hi Giovanni,
Lovely looking bread! Coincidentally, I found your Pane con Semola Rimacinata di Grano Duro on the weekend (through a Google search) and have two batards resting in their proofing baskets right now. I love the look of your breads. The all stand up so proudly and have such an open crumb.
All the best,
Syd
Beautiful Bread JoeVa. I like your presentation and the elegant open crumb. Very very nice!
Eric
Such a nice Crumb, Giovanni. With this level of hydration, the flavor is very enhanced. Lovely!