After my last attempt I decided to reduce the autolyse time and see if it helped. I made 2 x 600gm loaves - one had 1 hour autolyse, the other had 2 hour autolyse. I withheld 20 gms water in both and found this made a huge difference. I did 100 SLAFs, rested 5 minutes then added salt and did another 100 SLAFs.
It’s been quite a while since I posted except for the CB earlier this week. I pulled my starter out of the fridge on Sunday and did one refresh. Then 9:15 pm mixed the levain
9 g starter + 44 g water + 44 g flour and left on the bench over night.
Monday am popped it in the microwave to warm up as room temp was only 12°C, brrrrr. once it was nice and bubbly mixed final dough
335 g bread flour + 6 g gluten flour
94 g Durum
60 g freshly milled whole wheat
37 g freshly milled spelt
360 g water.
A couple of weeks ago I made the Tomato & Nigella seed loaf from Emanuel Hadjiandreou"s book "How to bake bread". I was drooling over the photos and decided then I would make 2 more of these recipe's next bake. So yesterday I prepped the levain in the morning and then about 2 pm started mixing dough. I also did 300 slap and folds instead of 200. It was about 31 deg C outside here, so I had to watch the dough carefully. I won't detail method as it was fairly standard with 45 minutes between coil folds. Bulk ferment until about 70% bigger, 20 minute res
recipe by Emmanuel Hadjiandreou's book. Inspired by Abe & Carole I had a go at this yesterday whilst making my 5 grain levain for the community bake.
Starter was refreshed the day before and in the evening I built the levain - 100% hydration with some bran included and left it overnight on the bench.
Bake day was crazy - visitors in and out and bread on the go.
This was a repeat of this lovely bread, attempting to get more height and less spread. http://www.thefreshloaf.com/node/58551/oaty-sourdough. I also wanted to see if there was a difference between my two starters.
Came across this bread on Instagram posted by "fullproofbaking" - Milk & butter oat porridge sourdough. I have attempted to follow her recipe, scaling it to make two loaves. I tried to keep bakers percent as close as possible. This was baked on 31st December 2018.
29/12/18: Refresh starter and convert offshoot to 100% hydration
30/12/18:
8 am build levain – I needed 129 g 100% hydration
Haven't baked in a while as dealing with family health issues. Finally ran out of bread so had to bake and I wanted something different. I liked the bread I baked for 123 community bake so that was my starting point. Pictured loaf is based on 123 but flour mix is:
bread flour 65.5%, Kamut 14.5%, Spelt flour 10% Durum 10% and hydration ended up at 84% approx with 1.8% salt. Usual 200 slap and folds followed by coil folds 4* 30 minutes apart. preshaped, rested 30 minutes, shaped and left on bench for an hour before retarding over night.
