leslieruf's blog

After the problems of the first attempt, I reread the feedback I received and here is my reworked version. 

First up, the starter.  It was looking good on the first refresh so I decided to stay with an all bread flour starter.  This means that that percentage of white flour in the dough is higher and and there is less whole wheat.   Secondly I started early in the day while the starter was fresh and bubbly. 

It's been a while since I posted but thought I would post this new bake.  Recipe from Emmanuel Hadjiandreou "Gutes Brot".  Not sure that I can print the recipe here.  I did scale his recipe down a little to give 1 x 700 gm loaf.

I didn't follow his methodology but rather just made the dough as I normally do.  Took a small amount of starter and refreshed 1:1:1 meaning to refresh again before bed.  I forgot so early yesterday morning I built it 1:3:3.

This has been a long time coming but a couple of weeks ago I finally got around to making a 50% Emmer loaf (thanks to Ted’s prompting 😊).  It’s been a crazy few weeks getting everything sorted for a much awaited trip back to Europe to visit family. so to bread…

Bread flour 210 g (49.5%)

Malted four 2 g (0.5%)

Emmer 212 g (50%)

water 305 g (72%)

salt 8 g (1.8%)

Levain refreshed and left over night to ripen - I used 133 g 100% hydration starter (part of total dough weights above)

I had almost enough T65 flour for one last try.  

Starter was refreshed on Tuesday. I meant to feed it before going to bed but forgot! Wednesday morning I gave it 1:3:3 feed hoping to mix mid afternoon. It was cold that day and things slowed.  As I had to go out about 5 pm I put it in the fridge until yesterday morning. Pulled it out first thing and left it to warm up.   Baguettes were the 2nd dough to be mixed so it was late morning before I was ready.

it’s been a while since I posted, I still check TFL from time to time.  Today’s visit showed some really interesting posts.  This bake was just a straight up 1:2:3 bake.

My starter was refreshed the day before and had a final feed in the morning. I was late getting home in the afternoon but as the starter was looking really good I went ahead.

4:20 pm Weigh flours and Mix dough

Hi everyone - hope everyone is doing well in these covid times.  I am still baking but not as much as I used to.  Recently I was able to purchase some french T65 flour and thought I would give it a go.  I don’t often make baguettes either and my efforts to date are average to say the least 🤣. Any way I am excited to try this flour out and after a quick look at past posts I have a c ouple of questions.

what proportion of T65 flour should I use?

I am helping my sister in law get started on her sourdough journey.  She has made yeasted breads over the years successfully. This is the second time (her second sourdough bake) that she has had this result - almost white top.  

She is baking in an enamelled roasting dish , but using a loaf tin.  Baking using fan (Bosch electric oven so 4D hot air setting)  at 235°C for 10 minutes after cold over night retard. Then 15-30 minutes without lid.  

This is just a simple 1:2:3 bread with 30% of the flour being organic stoneground Australian Emmer flour.

Levain:  Thursday afternoon first refresh.  20 g refrigerated starter + 20 g water + 20 g bread flour

Thursday evening before bed 50 g first build + 50 g water + 50 g flour. leave over night on bench, room temperature dropped to about 19°C.  

Friday about 9 am refrigerated as I had to go out.

Friday midday remove levain from fridge

12:15 pm autolyse 113 g Emmer flour + 262 g bread flour + 250 g water

I decided to just go with a 100% hydration dough  levain, more or less following the recipe but modified a little.  The brand of Semolina rimanciata is Caputo - it is hard to find this flour here so very happy to have some, even if it is expensive.

Bread flour 40%

Durum flour 60%

overall hydration 75%

Salt 2%

Toasted sesame seeds 5%

23/1/21 4 pm refresh starter 10+20+30

11 pm start of levain build 30+30+30

24/1/21 7 am build final levain (enough for 3 loaves) 70+150+150 

Lately I have been concentrating on using up grains and flours stored in my freezer so for the last few weeks I have been making kibbled wheat, kibbled rye loaves. Still some kibbled wheat left but what else is there hiding in there.  Ah...

Ok, its been a while since I used that.  Starter was refreshed and levain built in two steps overnight and first thing in the morning.