Over the past three or four weeks I've been experimenting with small adjustments, one at a time, to my process. Three of them appear to be adding positive nuances to my loaves. They are:
• longer autolyse, prior to adding yeast (or levain) and salt.
• using new steam-generating containers.
• warming retarded, pre-shaped dough, and final proofing at elevated temperature: 82°F
Back in November http://www.thefreshloaf.com/node/25804/whole-wheat-sunday I specified what I want in a sourdough loaf's crumb...
2. Al dente crumb; i.e., when you mash it, it springs back; when you bite it, there is resistance.
I've made croissants before now, twice: once during a King Arthur baking class, and, shortly after, at home, a bit more than two years ago. I was nominally satisfied with both attempts, but in that same time frame my focus was elsewhere: sourdough and baguettes. With due humility I've been satisfied with my consistent successes with both baguettes, and a handful of sourdough formulae that I've felt the urge to try a new challenge: croissants--high on my "enjoy eating" list.
This is completely off-topic.
Discounting the ocassional hurricane, and the ever increasing summer heat, Florida is a good state to live in, especially if you grow a winter garden. We generally plant cabbage, cauliflower, and broccoli in late October to early November. The broccoli is always the first to mature.
I've been wrestling with producing a 50% Whole Wheat sourdough loaf that has good flavor and an open, chewy crumb. I've described my difficulties, and, finally a successful attempt in: http://www.thefreshloaf.com/node/25804/whole-wheat-sunday
I won't repeat the details here, but I'll summarize what I've learned. I believe the comments are relevant to all lean dough sourdough breads to some extent, but the degree of importance may vary depending on the flours used.
During the holidays, and for the first time, we baked 1-lb. loaves, one-third smaller than our usual 1.5-lb loaves. We did this because we gifted a number of family and friends that live alone, reasoning that a larger loaf would likely stale before it was consumed. Furthermore, I can bake three 1-lb per load in my household oven, but only two 1.5-lb loaves otherwise. We baked more than was needed, so we've been consuming the leftovers. We've realized the smaller loaves serve our needs--there is only two of us--as well, or possibly better than the larger loaves.
Haven't been posting anything lately because we've been busy baking gifts for friends and family. Been sticking to the things I know well: my "go to" sourdough, tried and true biscotti, and Grandma's Welsh cakes. The last of the sixteen mailings of bread and cookies went out the door today. Now it's time to turn to the community cookie swap--we're the only ones who also share bread. Today I baked five loaves of sourdough: two 1-1/2 lb. loaves to restock our bread-empty freezer, and three 1 lb. loaves to share.
The families--DNA'ed and extended--loved last year's bread and cookies, so we chose to do it again this year. Pictured is last week's baking. It's not everything but the freezer was chock-a-block, so we're starting shipping today to make more room. We found shipping Priority mail gets fresh or fresh-frozen sourdough--with refresh instructions (375°F oven, 5 mins.)--delivered still palatable and tasty. This year's packages hold a loaf of sourdough or Orange Pecan loaf, a dozen and a half of assorted Biscotti and, of course, a dozen of my rendering of Grandma's Welsh Cakes.
I've been homing in on a 50% Whole Wheat sourdough loaf, made with a levain built entirely with Whole Wheat flour. This quest has been ongoing (but relaxed) for about a year, and recently I've been close: flavors are especially to our liking, crumb al dente as we like, and nearly as open as desired, but still room to improve. Today, I think I've hit it.
It's that time of year: time to think about the upcoming holidays, the New Year, and our 6th Annual open house. Taking a note from the ancient Incas, I thought "chocolate and chili.?
Hmm-m-m-m."
Almost nailed it first try! The chipotle heat shows up late on the back of the throat. One of those, "There can't be chili in this cookie!?" moments.
David G
