Well the pics tell the story but here goes for some more details.
350g very very young spelt levain 100%( fermented only about 4-5 hrs)
660g KA bread flour
90g Kamut
50g fresh milled rye
22g Kosher salt
20g maple syrup/20g yogurt
500g water ( 300g apple yeast water 200g water)
whew....I think that says it all ! Date yeast water has been stored in fridge. Still going strong and I had added water to the used dates to see how it would hold up. So far so good. Levain loves Kamut . It filled the jar in a matter of a couple hours so I stored in fridge. Using up many flours from Breadtopia in an effort to move forward with grinding my own grains. These three loaves are the proportions that I used for the buns except I used more grains in the mix to = 532g. I used my Middle Eastern date syrup instead of maple syrup.
Another double levain dough. I joined a facebook group that uses only yeast waters for baking. Wow....there is SO much info and amazing pictures of breads etc. Anyway I got my feet wet , so to speak with date water. I took a small amount of my AYW and inoculated it with 6 dried dates. Whoa...stand back ! It was full of bubbles in just a couple hours using the lights in my oven to warm it. I added a piece of orange peel, as I do with my apple yeast water, as I think it keeps it from getting too much alcohol formation.
733g unbleached KA
266g Spring WW
how often can a person make and eat pizza before they get tired of it ? Apparently a LOT !! I wanted to see how this dough would do after X days in a plastic bag in the fridge. The answer is wonderfully. Very much improved flavor profile and great holes !! I used some of my chef son's sweet Italian sausage and it really added to the flavor. Same mode of operation as far as the rest of it. Layered sliced provolone on the bottom crust after it had risen for a while on the stove top. I made sure a put plenty of EVOO in the skillet before I laid the dough in.
Oh m
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at's about all I can say. The blue granite roaster is definitely the way to go , at least I will not be using my cast iron anymore. Look at that ear :) and caramelization. I had extra ripe bananas and I remembered posts from Shiao - ping and txfarmer using bananas and SD. I read and read and came up with a formula.
Took a formula that Ian had posted some time back and made a few changes . He made enriched buns as did I but I had 750 grams leftover so shaped a batard and pinched the bottom with flour in the crack hoping for a burst of creativity ! I got it.
700g starter- 600g rye and 100g AYW
600 g unbleached KA bread flour
225g durum
200g spring wheat
100g soft cheese ( I used Délice de Bourgogne with the blooming crust pulled off)
100g soft butter
85 g maple syrup
32 g salt
approx 650g water
My grandmother's iron skillets make the best pizza. They are from the 1800's. They are 12" across. We have family getting in later tonight so I made these up so they will have something yum when they get here. Crust is somewhat of a guess and by golly as my Mom used to say. I had a couple levains left in containers and decided to clear them out. They were full of bubbles...one durum and one ww.
Boy I thought I was really doing something great. Took several large pieces of fresh pineapple peeling with the meat on it and dropped them into my AYW . It sure did get it to bubble and ferment and smell loverly....but oh boy. I never even thought about the enzymes and protease breakdown. Turned my bread to GLUE....I mean it was almost impossible to get it out of the bucket and into the garbage , never mind trying to get it off of my hands and the counter and the floor....you get the picture.
