mwilson's blog

In recent times I have been baking exclusively with durum wheat and the results have got progressively better with each bake. I wanted to explore the typical traditional process whereby an old-dough technique is employed although in real terms I applied the method in my own way.

Continuous old-dough process:

Old-dough (sourdough) (60% hydration and 2% salt).
refreshed 1:1 (old-dough:flour) + enough water to make a firm dough.

Make bread using refreshed old dough at 20%, reserve a piece.

Super-massive oven spring!

Based on a formula by Iginio Massari.

I was able to add extra water to the dough because the strength was so good.

Marriage's flour is excellent!

The aroma is unbelievable!

Made with Stoates (Whole Spelt) and Marriage's (Superfines) Flour, tap water (pH 7.8) and sea salt. 

Refresh (aka levain) 4 hrs @ 30C
50g LM (from bath)
50g Stoates Whole SPelt
15g water
= very firm 45% est. hydration.

400g flour (50% Spelt, 50% white)
111g LM as above
280g water
9.5g salt
10g olive oil

Bulk 2hrs @ 28C

Shaped, not moulded/freestanding and proved until triple (proper triple!) 5hrs@ 27C.

Starter Preparation

Since my post regarding dough rheology and the difficulties with durum wheat I have been tinkering...

I purchased 10 kilos of semola rimacinata from Italy and created a new starter spawned from my regular white lievito madre.

Procedure:

DAY1. 2200 - Refreshed and fermented for 8 hours at 28C
DAY2. 0600 - Transferred the now slightly sticky dough, wrapped and tied in cloth and left to ferment for 27 hours at 12C
DAY3. 0900 - Removed dough needed to make a loaf and reserved a piece for refreshment.

Dough:

Piergiorgio Giorilli is a baker in a league of his own. His years of experience and effortless skills speak volumes. He is a true master! I have known of Giorilli for sometime now, yet I haven’t until now made a panettone in accordance with his methods and formula.

Quick post showing this mornings croissants freshly baked.

My SD starter lievito madre responsible for raising these delights.

egg washed

Here is my interpretation of ciabatta made with sourdough.

As a general rule wetter doughs require less madre. I used 20% instead of normal 25% as per doughs made at 70% hydration.

lievito preparation:

• lievito madre in aqua: 12hrs @ 15C
• bath: 15 minutes in sweetened water @ 38C

formula:

20% - lievito madre
90% - '00' flour
10% - whole emmer flour
85% - water (of flour added)
02% - salt (of total flour)

This was an experiment to make a loaf ideal for toasting and to have a lightness of commercially "improved" bread leavened with just sourdough.