January 11, 2015 - 2:33am
Spring oven breaker bread
This winter I have made lots of kilos of panettone in bakery, so I had to refresh an specially made solid sourdough almost everyday and I had to discard a part of that ferment everytime I had to feed it. I decided to freeze this sourdough leftover and use it later.
This bread is made with 300 gr of defrozen stiff sourdough, 300 gr of stoneground wheat flour, 200 ml water, 9 gr salt and 0,2 gr instant yeast.
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Strraordinaria fioritura del taglio.....
Come sempre lavoro impeccabile. BRAVO!!!!!
Con ammirazione, Anna
Why do you add instant yeast? Try baking without the added yeast; the rising time will increase, but I'll bet the flavor will also!
Ford
0,2 gr of instant yeast is almost zero. I added yeast because I was not 100% sure of the power of my defrozen sourdough,
Good looking loaf of bread and good use of scraps.
@ Ford - I disagree and think the added yeast was smart and safe. The starter used was discard from a variety of batches and frozen so therefor not totally dependable like a starter that has gone through builds. this will keep the acid in check and assure a good rise while still plenty of flavor will be developed.
Cheers
Josh
Incredible ear! I love to find ideas for using large amounts of discard starter, so thank you!