January 13, 2016 - 5:11pm
Keep Messing this Up!
New to this site. Hi everyone.
I am attempting to make Kathleen Weber's Semolina Loaf from her book, Della Fattoria, page 230. This is my second attempt, however, the dough is so very slack, so I don't think it can possibly produce a decent loaf. When I have been to her bakery, this bread is wonderful! My first loaf was fed to my chickens, I'm thinking my second one will be as well.
Has anyone else tried this recipe?
Share
87% hydration? That's like making bread out of cream of mushroom soup! OK, as suggested above, would you consider bringing the water level down to around 75-76% You're going to still get a wonderful loaf but it might be easier than this formula. I remember breaking an old thermometer once when we were kids and chasing the mercury all around on the floor. This dough is going to be that difficult with these ratios. Possible, but very technique sensitive.
Reading this actually reminded me very much of a series of videos that Theresa Greenway (Northwest Sourdough) has on "Overnight Sourdough." It's very close to what you are trying to do here and you may find them very adaptable to this. Might want to just spend a few minutes going through them and see if you can adapt your formula to that technique.
Super high hydration can make terrific products but they are in a class all their own when it comes to technique and experience. I know how frustrated you are! Been there, done that. Durham, semolina and bread flours are going to give you a great bread even down at the mid 70s, I promise. Try one or two at around 500g total flour weight and get the hang of working with folds and rests, then work back up to what we call "amoeba bread!"
You're not messing anything up! No guts, no glory. That's just a very demanding water ratio to work with. Make a few revisions and you're going to knock it out of the park.
JMGraham, dobie, Grady95, thank you very much for your input. Yes the dough was rather like mushroom soup! I cooked it on the griddle pancake style...no complaints from dogs or hens ;) Dobie, I am glad I am not the only one experienced at brick-making. As was suggested, I might try this recipe again, but dropping the hydration to a more user friendly level of mid 70's, nod to Grady95. And using the recipe as a starting place, thanks, dobie. As a newbie, I just was not sure.
This is one amazing website. Thanks for the years of community service here, folks.
Thedivergent
Just keep on stuggling thru, you'll get there.
The worst thing you could do, would be to just keep on doing the same thing over and over again, thinking you might get different results. I believe that is one of the definitions of insanity.
So, adjust freely. If you mess up, what have you lost? A little time, a little flour. But you when you succeed, you have gained knowledge. Well worth the risk, I think.
Keep in touch.
dobie