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A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Elvis8404's picture

How levain maturity affects PH of final dough

March 25, 2024 - 8:30am -- Elvis8404

Hi all--

A question on dough PH and levain maturity... 

I just finished baking a batch of bread that came out slightly under proofed and I have to believe that it was because I used my levain a little earlier than normal and I relied too heavily on the PH of the final dough to end bulk and proofing. 

The Roadside Pie King's picture

Bread for the month of April. FB Breadworks group.

March 24, 2024 - 4:56pm -- The Roadside Pi...

Good morning consulting Friends (uncompensated) of " The E.V. Sourdough Foundation." Before the foundation embarks on the next big semester learning exercise (laminated dough) A side experiment has been authorized. The iconic Winston knot Bread. My friend, baker extraordinary and curator of the FB Breadworks group, Ralph Nieboer has announced the first ever Bread of the month (April) I need a bit of guidance. A search here yield no results. Google was little help.

FunkyCrunky's picture

Help with Sourdough

March 24, 2024 - 8:07am -- FunkyCrunky

Hello all,

I’m new to sourdough so I don’t have any experience on what’s going right (or wrong). I baked my 2nd sourdough loaf yesterday and appear to have the exact same problem with rubbery/gummy texture - although crumb size on 2nd loaf was vastly improved compared to my first.

 

Is this a problem with bulk fermentation? The dough seems sticky throughout, despite using a 65% hydration recipe. I feel very lost on what I’m doing lol. 

Any help appreciated. Thanks in advance. 

 

The Roadside Pie King's picture
The Roadside Pi...

Enjoy my finalized rendition of Ken Forkish's Pain de Campagne. 

Significant changes

 

1. Formula hydration was lowered a significant 7 percentage points.

 

2. Flour composition was changed to include slightly more, and different whole grains

 

3. The yield was increased to achieve four rustic hearth loaves at 480g ea. 

 

 

4. One aggressive on the bench letter fold replaced the last stretch/fold.

Pain de Campagne (Country Bread)

 Finalized formula

Inspired by: Forkish, EIB

Total Formula

Flour - 1100g - 100% (includes prefermented Flour)

Water - 800g - 73% (Includes water from levian)

Levian - 440g - 40% * At 100% Hydration 

Sea Salt - 22g - 2%

 

Final Dough

Artisan Bread flour - 630g -  57%

Einkorn Whole wheat - 120g - 11%

Tibetan Purple Barley - 65g -  5.9%

Gazelle Whole Rye - 65g - 5.9%

Filtered Water 580g 

Levian AP Flour - 440g (Mother 60g, 30g Rye/30g, AP)

Sea Salt 22g 

 

Yield

Total Dough 1922g

Four at 480g

Procedure

Phase 1 Levian

Three stage build

Phase 2 Fermentolyse 

Flour

Water

Levian

Twenty minutes at room temperature (73°F)

Phase 3 Mix

Salt

The salt was poured evenly on top of the fermentolyse mixture during Phase 2

Fold and pinch the salt into the dough until a very shaggy cohesive dough is achieved.

Phase 4 hands on gluten development/fermentation.

After resting the dough for thirty minutes the first of 2 sets of in the bowl stretch/folds is preformed.

At sixty minutes the second set stretch/fold in the bowl. At ninety minutes an aggressive on the wet bench letter fold is performed. 

Phase 5 Undisturbed fermentation

Room temperature in bulk fermentation to a volume increase of 100% (At 73°F this took four hours)

Phase 6 divide, preshaping. 

After the division, the four equal weight dough balls are lightly shaped into balls. Minimal to no extra bench flour should be used.

Phase 7 shape

Using just enough bench flour as needed to not damage the dough, shape two Boules & two Batards.

Phase 8 cold proofing

The well shaped bannaton incased flegling rustic breads at cold proofed overnight ten to twelve hours. My proofer is at 36°F

Phase 9

The bake

45 Minutes before bake off, pre heat to 550F. Immediately before baking slash, load, and add steam. Lower oven temperature to 475°F bake 15 minutes. Rotate racks high to low and front to back. Bake an additional 15: minutes or until the rich shade of brown is achieved. Rest on a rack for two hours before slicing.

jo_en's picture

CLAS Teams Up with SWEET BROWN RICE SCALD in BM

March 23, 2024 - 8:30pm -- jo_en
Forums: 

CLAS Teams Up with SWEET BROWN RICE SCALD

Tonight's dough is 100%  freshly milled flour BUT with a SWEET BROWN RICE scald.

I ran across this idea from a TFL post here, which led to the YT video on Rice Gelatinization-

https://www.youtube.com/watch?v=hd-vdRnb-JI

Basically  I used 4.6% freshly milled SWEET brown rice flour with an equal amount of freshly milled wheat (hard red).

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