1.2.3 is easy as 1.2.3
So I've now made the 1.2.3 Sourdough twice this week. Today's batch was made for knitting club along with some Weitzenbrötchen and I was selfish...only bringing one loaf instead of both. At the end of knitting club there was only one lonely roll and slice of bread! And the next knitting club is going to be sourdough baking club as I've been asked to share my knowledge.
I really like this recipe because it is so simple. Started my levain the night before and built to 250 grams, it actually passed the float test.....wow...it really works!
I added 500 grams of 95 dF water to dissolve the levain following the advice of one of my mentors...why I never thought of that I'll never know.
My flour was 750 grams divided as 500 grams of KA bread flour, 150 grams of Hodgsons Rye and 100 grams of KA White Whole Wheat.
I let this autolyse for 30 minutes, then added 12 grams of salt. I was preparing this on my lunch hour yesterday I was only able to do 3 stretch and folds in 20 minutes intervals before heading back. Hubby refuses to touch the dough. I left it to bulk retard for four hours.
When i got home from working, I shaped, rested and shaped according to custom and then put the bannetons in the fridge.
This morning I tried doing a poke test but I think because the dough was cold, the poke test was retarded as well! They were very easy to score when cold and to place in the dutch ovens. I think I'm going to use this as my go to method for our every day bread.
Today's loaves....trying some different scoring designs.
And to prove it wasn't a fluke....here's Wednesday's loaf and crumb shot:
Comments
so popular yours is a prime example why this is so..
Well done and happy baking
Well you've certainly nailed another recipe. Keep 'em coming. Crumb looks great!
Hi,am tempted to try this easy recipe yet good looking bread. Would you mind to tell me if it is necessary to bring the dough to room temperature prior to baking in order to have some better oven spring. Thank you.
between baking cold and room-temp dough. But my sample size is small and I make a different variation of 123 every time, so it may be that it does matter but I'm just not noticing.
the fridge, score it and bake it. It is easier to score the cold dough. I have baked right from the fridge and I have baked after removing it when I preheat the oven, about 30 minutes. I should probably try bringing it to room temperature but I think then it might overproof.
This recipe is so easy I feel like I'm cheating making it all the time. Let me know how yours turns out.
you might be cheating if you leave out the double super secret 4,5 and 6:-) I feel the same way about the No Muss No Fuss Starter. It shouldn't be that easy
It is good to know all these pointers. As some of you might have known this already,I live in Asia, so am having a different ball game here as it is hot year long,not to mention during the monsoon season that we are experiencing now as humidity can be as high as 90%. Will have to use my own judgement on the proofing time though. Thanks again for all the effort....shall keep you guys posted if it's a success.....fingers crossed :)
Well, here we go. I have been using this formula for several months now with commercially prepared flours with great success. Combinations of KA Bread flour with different others such as rye or wheat produce very satisfactory breads. All are made with 1:1:1 starter. Our starter has been a member of the family for many years!
Today is a new experiment. We just took delivery of our new Komo Grain Mill and we are working home milled grains into everything we can bake this week. I will post the results of todays bake later, but the test loaves are 1:2:3 formulas with a hard red spring batch and a hard white spring batch. Only addition made was about 20g of Barley Malt Extract. (Boy that stuff is hard to scale accurately!)
Anyway, thought it was time to stop lurking here and start contributing. This is a terrific resource. The members seem as passionate as we are. What is it about bread anyway?