Abel's Superlevain; More Tangy
TFLers,
I have followed Abel's superlevain idea. Built only 100% levain (of the total flour) during the day, mixed ingredients around 7pm, bulk-fermented till 6am on the counter (21C room temp), shaped rolls, proofed for 1 hour and baked in a clay pot.
Abel's original post:
http://www.thefreshloaf.com/node/54913/superlevain [1]
| Levain | |||
| starter | 10 | g | 3% |
| APF | 100 | g | 32% |
| spelt | 50 | g | 16% |
| water | 150 | g | 48% |
| Final Dough | |||
| All levain | 310 | g | 100% |
| APF | 50 | g | 16% |
| Red Fife | 35 | g | 11% |
| Spelt | 70 | g | 23% |
| Water | 62 | g | 20% |
| Salt | 5 | g | 2% |
| Total Flour | 310 | g | 100% |
| Total water | 217 | g | 70% |
I modified the formula as compared to Abel's, and it took more time for me to complete the process since I made the whole thing at night (5 hours Abel's vs 12 hours me after levain build). The result was a much more tangy taste than I am used to get. I believe the result is due to a longer levain build as well as longer fermentation. So if you like it, that might be the way to get it. I have enjoyed it for breakfast today! Happy!
peter
