Today's Bake - Country Levain
Today I baked my standard country levain using my typical formula:
- 85% AP
- 15% WW
- 82.5% Water
- 19% 50%WW-50%AP-60%Water-50%Fresh Inoculant Levain - 4 hours @27C.
- 2.25% Salt (Amounts to 2% after figuring in the starter - may try reducing eventually along with .5-1% water)
Autolyze 1 hour. Add Levain (cut up) and Salt, Mix until the levain no longer feels chunky. DDT 27C.
Bulk ferment for 3.5 hours, with 5 folds every 30 minutes. Your time may vary, its been as low as 3 hours and as high as 4.25.
Preshape round. Bench 30 minutes. The small loaves were scaled to 500g, the large ones to 850g.
Shape oblong or round. I used the SFBI's method shown in the Type 70 Formula for Oblongs, Chad's book method for rounds.
Retard 12 hours @45F. Bake with steam @480F, until a rich brown color.
Large levains- Scaled to 850g. Crosshatch Scored Boules and Bâtard with Single Score.
Small Levains - Scaled to 500g. Scored several different patterns.
PS I am getting a Washington State Cottage Foods Permit! You can check out my website at amberartisan.us .
