leslieruf's blog

 My twist on this was to use Rosie, my yeast water culture, for approximately 50% of the liquid.  Saturday morning refreshed some of my starter and left it to do its thing all day.  Saturday evening I fed it again and left it overnight. At the same time I mixed up 50 g flour and 50 g yeast water and left overnight. Late the next morning I added the rest of the liquid to the YW preferrment and the flour and autolysed for 45 minutes. Added levain and salt. I only managed 3 sets of slap and fold / stretch and folds before it had doubled.

We are off to a BBQ tonight so decided to try out making Fougasse.

I used Paul Hollywood's recipe but made totally by hand.

500 g strong flour

10 g fine salt

7 g instant yeast

 Mix in large bowl and add 350 g tepid water and 2 tbspn olive oil.

Mixed by hand, added 1.5 tspn each finely chopped thyme, sage and Rosemary (on light side as hubby not so keen on rosemary in particular)  then did a lot of slap and folds/ stretch and fold and did get a window pane (with SD I don't usually bother).

Yeast water experiment #2. supposedly a repeat of my first yeast water bake.  so on 30th Jan during the morning mixed up 67 g yw & 67 g flour to make a poolish for a 575 g loaf.

Todays bake was using my new yeast water Rosie and as comparison an identical SD loaf.

Flour mix 50% higrade, 30% sprouted wholewheat and 20% sprouted rye

70% hydration

20% fermented flour

2% salt.

both loaves autolysed 30 minutes, mixed by hand followed by 4 slap & folds/stretch @ folds then bulk ferment until doubled.

SD was ready after 5 hours at 22°c, YW needed 8 hours, the last 3 in a warmer environment.

Well 2017 started off ok... My first bake was early January 2nd after an overnight cold proof. I made my version of Field blend #2 and it came out beautifully

Last weekend figured I should make some more bread as visitors had made quite a dent in the supply in the freezer. So I decided to have another go at Hamelmans 40% rye with caraway, This time with no yeast and an overnight cold retard before baking.

Mixed levain and left over night on bench

556 g rye flour

461 g water

decided to make 3 batches of dough - and really pay attention to my gluten development and shaping.  Each batch was enough for 2 small loaves. I made Ru's butternut squash recipe again, my favourite multigrain and NW sourdoughs potato water SD.  I have made the multigrain recipe countless times but I reworked the recipe using the BBG spreadsheet. 

well for once I am a bit early. I was rebuilding my starter yesterday and thouhgt "there is enough to build a levain for Pal's challenge" so I did.

Spiced English Muffins.

never made these but loved the ones I bought a few years ago. So I used Wild Yeast's recipe and added cinamon and raisins.

Sponge

110 g 100% hydration starter (made at 2 pm)

160 g flour

100 g whole wheat flour

276 g low fat milk

mixed at 8 pm and left on bench overnight.

this morning at 8 am added

75 g flour

3/4 tspn salt

1 tspn baking soda

pretty much as per Ru's post of 31 October, but as I don't like walnuts I used macadamia nuts and added sunflower seeds as well. Nuts and seed % as her bake.  Bulk ferment a touch longer, room temperature about 23°c. Final proof went quickly as I wanted to bake today (no retard) and an hour and a half later I put it in refridgerator to slow things while oven heated up.

First off I baked the two 1:2:3 loaves I had made (wasn't happy with last bake at all so needed to repeat it) and these turned out well so that is good.  

was thinking about what bread to bake, BBGA spreadsheets that I have set up but not yet tried, so started my levain build and things just took off at a tangent from there.

Today's bake: Lemon and raspberry muffins and mocha chocolate chip cookies.

feel good now! :)

Leslie

This has been a challenge in so many ways. Yesterday was the first chance all week to bake.

Friday am built my  levain

100 g refreshed 100% starter

100 g water

30 g wholewheat

70 gm higrade flour

Friday mid afternoon made hot water soaker with grains

20 g black chia

25 g sesame seed

54 g pumpkin seed (all I had)

50 g sunflower seed

34 g kibbled rye

11 g salt and 310 g hot water.