For our new Grandson :)
Last Sunday 24th April my son and his lovely wife had their first child, our first Grandson :)
I decided to create a new starter on the same day in celebration! (the plan being if possible to keep this one going forever...... a sort of family heirloom!)
So on Friday whilst my daughter-in-law was feeding Finn, I was feeding 'Finn24' hehe, but instead of throwing away the discard I decided to make a loaf with it! I fed it three more times at 1.1.1 then left it to ferment for most of Saturday afternoon before putting it in the fridge (it needed retarding) and taking it out this morning to shape and prove.
I did not have access to my usual facilities at home so I had to 'wing it' a bit.
The photo above is the result :) The dough was a little wetter than normal and the oven a little cooler than normal, but hey, it looks OK and tastes really good! Since it is very young there is only a hint of sourness.
For the first loaf ......... I'm quite happy :)
Comments
Congratulations for a bigger family! My aunt also celebrated her birthday last April 24. I was touched by your story when you made the starter on a significant day and planned to keep it as a family treasure! I always have a thing for old family heirloom plates and cutlery, let alone a living culture!
Looking forward to more loaves raised by Finn24! Cheers!
From another April 24th person I hope them both a long and healthy life.
i don't think anyone can understand how wonderful grandparenthood is until they have experienced it.
I think birthing a starter in celebration is a great idea. You can look forward to enjoying Finn enjoying your bread. That's an added bonus only a bread-baking grandparent can appreciate.
David
We are indeed 'over the moon'. Being a grandparent is a dream come true :)
nice looking bread too!
I have been feeding and developing the starter, this loaf I made today is 100% wholemeal.
200g Canadian Wholemeal, 130g water, 4g salt, 60g levain (@100% hydration). I built the levain using 2 builds.......7/7/7 = 21 ...... 21/20/20 = 60g (I know......61). I added the water to the flour for a 30 min autolyse then added the levain and salt and kneaded for 10 mins. This was left to ferment overnight at room temperature then around 12 hours later knocked back, rested for 15 mins, shaped and left to prove for about 4 hours. Then baked in a pre heated dutch oven at 250c lid on for 15 mins plus 230c lid off for 15 mins.
To be honest I became impatient and it was not fully proved but hey ho, it looks good and the taste is yummy :)
Sorry, I mis-typed the previous entry and still have not worked out how to edit after posting :(
That's a beauty. How was the taste?
We liked it, but then we would I suppose! Yeah it was nice thanks :)
I have modified my recipe slightly......
This one is made with a 3 build starter (Dabrownman's method) then developed over 3 days...
Day 1 06:30 10g starter + 10g rye + 10g water
10:30 add 20g rye + 20g water
14:30 add 40g rye + 40g water
18:30 take the above 150g and add to 300g strong white bread flour + 170g water +
7.5g sea salt.
mix and stand for 30 mins then knead for 10 mins then stand covered at room temp for 3 hours then into the fridge.
Day 2 19:00 remove from the fridge, deflate, ball up and rest for 15 mins, shape into round and stand covered at room temp for 3 hours then back into fridge.
Day 3 06:30 remove from fridge
07:00 put Dutch oven into the oven and pre heat to 230 c
08:00 slash dough and place in upturned Dutch oven for 15 mins, then remove the pot and bake uncovered for another 10 mins
the bread. Well done and happy baking
:)