D sweet levain Boule 7/11
This bake was a carbon copy of my previous 2 or 3 but I added 30g Durham semolina for a flavour upgrade. I also took extra special care pre-shaping and shaping. When I was folding the boule, I made sure that the seam was sealed along the entire fold, a details that had escaped me the last couple of bakes and in baking, I am finding the beauty is in the details. This care and attention to the shaping has finally resulted in the crumb I was seeking. The semolina added a nice taste and colour and I really liked this bread today at lunch.
Agian proofed seam side down, with WELL sealed seams, baked seam side up and scored ac
Well I am coming up on 3 weeks for the yeast water and I think it is time to do another YW levain loaf and see how the flavour has improved with some aging. The YW smells wonderful! Once again I used YW and sweet levain for the bake. I have another batch of soft, pull apart dinner rolls going with the YW/ SL build. I have written myself instructions so I get it right this time!
Happy baking! Brian
Comments
I love these.
Interesting that you seal the seam and yet it still blossoms out like that..are you slashing over the sealed seam ? I have missed a lot of posts while I was out of town for a month. My YW is going strong again after new feeding. Hope you love what yours does. When you say sweet levain what do you mean ? Are you adding sweetener to your wild yeast ? So much to catch up on. c
I am always drawn to these boules! I will try YW soon! Until then, loving that burst of life right up through the center. You are so right about the details. Enjoying the journey and supporting others along the way.
Warm Regards,
Casey
. . . sweet levain boule. Yes c I did score a crescent over the seam that looked most likely to burst.
By sweet levain, I mean not sour, so I feed it daily or every other day and mostly keep it on the counter. Some like a very sour taste in their breads and I prefer sweet.
Happy baking! Brian
with the blossom (more than a bloom) at the seam, the bold baked color and the super duoer, fantastic blisters this time - this is your best bread of this type so far. Your extra care in shaping and sealing paid off in spades.
It is so nice to see you bread baking skills improving at light speed and your bread art as output improving too! Just well done all the way around Ski. With snow on the ground i can't believe you have time to bake !
Have another brisket and (2) bone in pork sirloins (cut nearest the the shoulder) in the smoker for another - 12 more hours I'm guessing.
happy baking
. . . for your kind words and coaching. Snow on the ground, but ski season officially opens up today and my truck is in the shop for repairs. Hopefully I get it later this morning and can actually afford the repair! Then I ski.
I had dinner in Banff Tuesday at a Greek restaurant called the Balkan and I had their signature lamb shanks, slow braised for 12 hours. It was SO good, I have been able to think of nothing else food wise. Now the bone in pork sirloin sounds interesting!
Happy eating! Brian
pate i made this week here http://www.thefreshloaf.com/node/35596/what-best-thing-you-can-put-pumpernickel
just for you! I pulled it out of the freezer and put it in the smoker totlly frozen with the rest of the meat. 6 hours later it looked like this. I'm afraid to cut into it fearing I would eat the whole thing! have a good weekend skiing Ski'
I had to stop reading your other post and get something to eat. That's okay, yet another batch of smoked squash soup tonight and a smoked and grilled tenderloin with double fried baked potato fries and salad. After I eat I will finish reading your other post. Have a great weekend. Ski