julie99nl's blog

I started this at the same as my post with  champlain leavened with yeast water, but this one fermented as expected.

Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.

For 4 dough balls of 230 grams for a total of 920 grams

Build 1 :

81 grams 5 stagione tipo 00

51 grams apple yeast water

Fermented for about 6 hours at RT where it tripled in size and had a nice dome

Build 2 :

120 grams 5 stagione tipo 00

76 grams regular water

137 first build

I thought this would be a good bread to test out my yeast water. Problem is, I weighed and mixed it while a crisis was unfolding and I must have weighed my water wrong. The dough was a sloppy mess and fermented so fast I didn't think I could do anything with it. I threw it into the fridge to try and reign in the out of control fermenting going on. It was 2 hours in bulk and already very proofy and I had only done 1 fold and it was just spiraling out of control. In the fridge after 1 hour it was still growing and growing, so I decided to just throw in the towel and shape and bake.