I am completely amazed every time I look up from my bench and to the left and see the oven. I talk to it as I walk past it in the early morning. I feel like I know it already as I have seen it formed from the ground up. We will make great bread together ... will just take time to get to know each other.

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Most of my efforts have been in the kitchen this week. Extending an autolyse for flavour via increased amino acid build up is something that ars pistorica [16] talks about on his blog [16] ... and it is something he suggested I try.

Ars explains this process with knowledge (much more than me ... that's for sure) and vigour on his blog [16] ... so let me just say it that it baked into some of the most delicious sourdough I have had made in a long time ...

Leaven
65% Hydration
29-30C
T80 sifted fresh milled wheat
10% inoculation
aerated 4 times
12hrs

Final Dough
Autolyse 12 hours 
75% Hydration
Inoculation 18%
Fresh milled wheat 10%
Bulk 4hrs at 25C (1 stretch-and-fold + 1 really, really gentle fold within first hour)
Final proof was  30 mins at room temp and 5hrs in cool room
Baked in very ordinary ovens :) 

YUM! ...

Cheers,
Phil

p.s. whew ... my work is finished for the week ... but have to share a pic of the sourdough from this mornings bake ... Shame that I didn't get to taste one ... they all disappeared up to the restaurant before I had the chance :(

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