Todays Bake - 2015-08-20
I used my normal Method to make these loaves and it goes like this...
Mother
Currently Im using Dabrownman's method because it is so easy and versatile. You can adept it to any kind of flour and build it up just the way you like to without it affecting the mother. You dont need to feed it every week but it allways pops to double after 4 hours on the 2cond (or 3) feed. Win, win win all the way! What more can you ask for?Mine is at 50% hydration, just to keep the math simple.
Levain
Started two days before baking, in the evening, just before I went to bed.
First feeding: Left overnight at 30 deg C (86 F)
- 6 gram Mother
- 8 gram Water
- 6 gram Flour (Whole wheat and a little bit Rye)
Second feeding: Left for 5-6 hours at 30 deg C (86 F) and allmost doubled.
- The previous feeding (20 gram)
- 20 gram Water
- 20 gram Flour (Whole wheat and a little Rye)
Third feeding: Left for 6 hours at 30 deg C (86 F). It had risen to 3 times its size and was used 1 hour after if retracted.
- The previous feeding (60 gram)
- 60 gram Water
- 60 gram Flour (Mostly Manitoba, Whole wheat and rye)
All together 180 gram Levain
Breaddough
- 180 gram Levain
- 800 gram Flour (50 gram Spelt, 100 gram Manitoba and the rest was organic white wheat flour)
- 540 gram Water (cold tapwater)
- 50 gram Pecan nuts (Soaked in hot water for a two hours)
- 18 gram Himalaya Salt
Approach
- A couple of hours before the Levain was ready, I mixed the Flour and water and left it for Autolyse.
- After the autolyse the Levain and Salt was mixed in. I use a mixer at the lowest speed for 5-7 minutes untill the dough developed a nice Window pane.
- During the following 2 hours I Stretched and Folded the dough every 30 min and added the nuts at the first S&F.
- The last hour I gave the dough some peace and left it to rest.
- Three hours after the Levain and Salt was mixed in, I gently formed the breads, put them in Bannetons with a plasticbag arround and left them in the Fridge for 12 hours.
- Next day I started the oven at 270 deg C (518 F) and left the oven to heat up for an hour.
- Took the breads out of the Fridge, Scored, and baked them for 30 minutes with a lid on top of each.
Taste
This is an interesting one, because Im on an "add sourness trip" at the moment and these loafes were not sour. What was interesting is that they had a very deep and complex flavour. They tasted a lot better than usual, but they were not very sour. I dont know what made this increase in taste, but I'll would love to find out.
Pictures
http://i.imgur.com/eGrNIiH.jpg
http://i.imgur.com/HEOc8mZ.jpg
Comments
the bread wasn't sour is that you have nearly 4% salt in the salt, twice as much as would normally be in there. At 4% salt the LAB are likely to be killed off or strongly hindered. No LAB no sour.
Your method of levain building is different than mine. I take the amount of levain I want to end up with and divide it by 15, Lucy's rule of 15, to get the starter amount and the first stage flour and water amount,s In this case 180 g of levain divided by 15 is 12 g of starter and 12 g of flour and water for the first stage. Then you double the flour a water for the 2nd (24 G) and 3rd stage (48 g) This go es you 180 g total but starts with twice the seed starter amount. Your 180 g method would work just fine as you have found out . It would just tale longer to mature with half the seed but might, or might not, end up a bit more sour depending on what temperatures you use.
The yeast wasn't affected by the huge amount of salt since it can handle up to 8% so the rise was beautiful. The bread came out looking great inside and out with plenty of residual flour to brown but with little sour and it had to be salty:-)
Happy baking
when it loses you post but....if you train yourself to...select all and copy it to your clipboard before you hit save - when TFL Gremlin eats your post you can just paste it right back and stick your finger in the evil Gremlin's eye:-)
the bread wasn't sour is that you have nearly 4% salt in the salt, twice as much as would normally be in there. At 4% salt the LAB are likely to be killed off or strongly hindered. No LAB no sour.
Your method of levain building is different than mine. I take the amount of levain I want to end up with and divide it by 15, Lucy's rule of 15, to get the starter amount and the first stage flour and water amount,s In this case 180 g of levain divided by 15 is 12 g of starter and 12 g of flour and water for the first stage. Then you double the flour a water for the 2nd (24 G) and 3rd stage (48 g) This go es you 180 g total but starts with twice the seed starter amount. Your 180 g method would work just fine as you have found out . It would just tale longer to mature with half the seed but might, or might not, end up a bit more sour depending on what temperatures you use.
The yeast wasn't affected by the huge amount of salt since it can handle up to 8% so the rise was beautiful. The bread came out looking great inside and out but with little sour and it had to be salty:-)
You are the master at working with high hydration dough too...... this one is 128%
Happy baking
LoL ok so it was a typo. Its actually 800 gram... I corrected it :)
Rule of 15? and who is Lucy and the Gremlin :)
Ok so you mean...
12 g Starter + 6 g Water + 6 g Flour = 24 g + 12 g Water + 12 g Flour = 48 g + ... you lost me there.
Baking Apprentice 2nd Class whose one of many responsibilities is to come up with a new bread recipe every week for Friday's bake and post it on TFL, Here is her picture
Lucy's rule of 15 is to divide the total levain amount by 15. In this case 180/15 = 12 to determine the beginning starter seed amount and the first feeding size of both flour and water too = 12 g. The 2nd feeding doubles the first 24 g of flour and water and the 3rd feeding doubles the 2nd feeding amount or 48 g of flour and water. The total is 12 g of starter plus 84 g each of flour and water for 180 g total..
Don't worry about the typos. It seems I have to go back to every post I make and edit it to fix my 'oh so many' of them.
The Fresh <>oaf Gremlin is the one when you same a post but only the headline posts and the body of the text mysteriously disappears. - like mine above.
Happy baking
Finally found out who it was. I was sure it was your starter that you called Lucy, but it turns out to be the mastermind behind all your breads and the head developer of all your methods :)
I see what youre getting at with the 15 rule... 12 + 12 + 12 = 36 + 24 + 24 = 84 + 48 + 48 = 180
So your first feeding is 1:1:1, second is 1:0.66:0.66 and third is 1:0.57:0.57
Thats propobly why your second feeding doubles within 4 hours. Ill have to try that method to speed the proces up a little.