leslieruf's blog

Still trying to get a decent loaf

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This week I have had another try at baking Trevor Wilson's Country Champlain bread (a Tartine style loaf).  As well as this I was making the 1:2:3 loaf with flour milled a week ago (ie aged 1 week as opposed to fresh) and the night before decided to make Champlain sourdough to see the difference between these two breads.

Country Champlain comparison

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I wanted to compare the effect of using bran in the levain vs whole flour.  So on Wednesday morning I weighed out a little more spelt and rye berries than I needed (allowing for slight loss during milling) for each levain build then milled them.  I did this a little differently than usual.

Sifting out the bran to use in the levain

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A question to those of you out there doing this - dabrownman, Danni and any others.  How exactly do you do this?

Do you mill the flour required for the bake, sift out the bran then use bran instead of flour for 1st build, sieved flour for remainder

 or do you just mill some random amount of flour, sieve the bran out then take from these two fractions whatever you need you need for the levain part of the bake?

Country Champlain or Tartine style country loaf - 2nd try

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Well, not sure where my head was yesterday, it was perhaps a comedy of errors but I didn't think that as I put the dough in the fridge to proof overnight.  Start at the beginning. Three different bakes, 1 small loaf each. 

Monday 13:30 refresh 60% ish starter 10 g = 20 water + 30 flour

21:30 pm mix three levains and leave overnight on bench.  it was cool overnight - only 18 deg C when I got up next morning/

Tuesday 7 am - put levains in a cooler part of the pantry as I would not need till after lunch.

11:45 am Country Champlain.  Mix together

2 pancakes and a boule

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This week's bake was Trevor Wilson's Tartine Style Country Bread, along with a basic white to use up levain.

Monday 3 pm refresh starter 5 g + 10 g water + 15 g flour. mix and leave on bench. room temperature 26 deg Celcius

Monday 8:30 pm added 30 g water and 30 g flour. room temperature now 23 deg C. Leave overnight on bench

Tuesday 8:45 am add 45 g water + 45 g flour.  Room temperature back to 23 deg C,  Not a standard build, just wanted to keep it going till after lunch

Formula Tartine Style Country Bread

Experimentation - the next step EDITED!!

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To those who tried to follow my write up, my apologies.  I have added a new comment further down in that post following alfanso's comments.   I hope this gives an easier read than the original post.  Also added a dropbox link to my spreadsheet. 

If you had the patience to wade through the original post, thank you.  It was hard to know how to write it up and with hindsight I should have gone with the dropbox link at the start. but, we live and learn, and I still have much to learn.

Leslie

Experimentation - the next step

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Following on from my last experimental day inspired by Mariana, today's bake built on that but also heavily influenced by Trevor's book Crumb Mastery which I am presently re-reading. 

 

First bake of 2018 revisited

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I have attempted to repeat my first bake for 2018 and do it better.  

Starter refresh Friday morning

mixed 10 g starter 20 g water 30 g flour and left on bench. Room temp was 23°c

8 pm took 7 g from this added 28 g water & 28 g flour mixed and left on bench overnight.

Saturday 9:30 am mixed up levain for

bake #1 1:2:3 with 20% freshly milled rye 10% freshly milled spelt

27 g starter 118 g water and 118 g flour. leave to mature 

 bake #2 1:2:3 with 20% new season yeast water (raspberry)

First bake for 2018

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Decided to mill some spelt and rye and use it in a simple 1:2:3 loaf and concentrate on open crumb and great oven spring.  My flour mix was 70% bread flour, 20% freshly milled rye and 10% freshly milled spelt.  

 I started off with a starter build of 1:2:3 late sunday afternoon.  Monday morning I built further 1:2:2 intending to use water at about 30°C but misjudged it and when I mixed it up it was more like 26°c. This was left at room temperature to mature.  Room temp started at 23°c.