after last s&f Recent bakes by Kat and rgreenberg2000 looked so good I had to give this bread a try. No emmer though and only 1 small loaf.
6:45 am Levain mixed up (a small amount of rye in this)and left at room temperature rising to 25° c
9:15 am Autolyse
203 g bread flour + 14 g rye + 27 g durum + 27 g wholewheat + 216 g water
13:00 mix final dough - add 54 g levain followed by 100 SLAFs.
Add 4 g salt stretch and fold then 140 SLAFS.
Yesterday I did the 2nd part of my experiment to see how degree of proof affects the crumb. First part was done using 4 deg C final proof – here is the link
http://www.thefreshloaf.com/node/57400/degree-proof-retarding-4-deg-c-experiment
Objective: To see how the length of bench proof after shaping (before retardation) impacts on crumb.
So here is my formula & method for 2 kg dough (enough for 5 x 400g batards):
Levain: Refreshed yesterday, final build overnight.
34 g starter + 20 g wheat bran + 160 g water + 140 g flour
Today 11 am: Autolyse 45 minutes
662 g flour + 282 g wholewheat freshly ground + 26 g gluten + 654 g water
This is not my first baguette, but definitely the best effort. Used Hamelman’s Baguette with poolish. I have upped the hydration a bit to 72% and replaced a bit of flour with some soya flour 2% (after reading Abel’s comment I thought why not!) so here we go..
Last night mixed poolish and left overnight.
156 g flour + 156 g water + 0.3 g instant yeast
Today: Mid morning poolish looking good, mixed final dough ingredients together and added poolish.
301 g flour + 7 g gluten flour + 9 g soya flour + 9.5 g salt + 1.5g instant yeast.
I am still jet lagged after 2 longhaul flights but we were running out of bread. so over the weekend I dug my starter out of the refridgerator, refreshed it and then built enough 100% hydration levain for 2 loaves. I used some bran left over from earlier bakes as well. My brain isn’t yet upto much so I stuck with the 1:2:3 formula making 1 all white loaf and 1 loaf with 25% rye.
Today was my traditional day out in Zurich with some of my sistersin law. Stadelhofen is where we meetup and luckily both bakeries I wished to visit were within a short distance of each other. Kat suggested John Baker and what an amazing shop. Tucked away in a little side street. would love to have been able to actually talk with bakers but they were very busy.
I decided to repeat my last weekend yeast water/sourdough levain bake. I had run out of the flour I prefer to used my second choice. The dough was really wet, although the gluten development was good, it was a really soft dough and I was happy how it baked up.
This weekend I decided to use 50% of that same flour and 50% of my normal flour. I checked the formula and now see that yes it is a really wet dough!! 50% water (Bakers percent) and 30% yeast water!!!
My planned Solstice bake has not eventuated, it may still in a few days time. Still this bake started on 20th, and finished today. My very first 100% Rye bread - Madelaine Jude's Danish Rugbrod. Here in NZ, it is the winter solstice so maybe it is fitting.
20th June
9 am - 20 g Rye starter + 20 g water + 20 g rye flour leave on bench
8 pm Add 60 g water + 60 g rye flour and leave overnight
21st June
8 am Add 60 g water + 60 g rye flour and leave on bench. Cover 125 g whole rye berrieswith boiling water and leave to soak.
I loved the look of Ru's seeded SD so decided to have a go. I made the exact quantity that she did but because I couldn't find any black sesame seeds I used black chia seeds instead.
I refreshed my rye starter that sulks in the fridge without being wanted for weeks on end. Wednesday at 8:30 am I mixed together
20 g starter + 40 g water + 38 g rye (all I had in the pantry) and left at RT.
15:30 pm added 13 g water + 13 g rye flour and left to mature.
