Finally made a good pain de mie using white wheat flour 95% extraction and natural leaven. Before there were always problems ranging from not enough dough to fill the pullman pan to taste that was too sour. Now the only thing to find out is if it can be repeated.
Stu
I lied. I changed more than one thing and I made two batches again! But it worked out this time, or at least one batch did.
Made some changes from last week's attemp by retarding the dough for 15 hours and out in room temp for 1 hour. baked with steam for first 15 minutes and without for the remaining 25 minutes at 230.
think i got better oven spring compared to last week. But still on the quest for that elusive bloom!
For detail steps and pictures, please see http://maobaocun.blogspot.com/
It's been quite some time since I baked a pure levain from FWSY so yesterday I decided to make the Overnight Country Brown. Right off the bat I had a couple of problems. First, I use equal weights of white and whole wheat flours in my starter and keep it at 100% hydration while Forkish uses an 80% hydration starter. This was not a huge obstacle since I'm pretty good at math so I could do a conversion. My second problem was that I didn't have enough whole wheat flour to make the levain per Forkish's formula and still have enough to make the final dough,
I've been working with liquid sourdough starters for the last several years and have just started investigating stiff starters, something that you can store for longer term. Any thoughts would be appreciated.
and I learnt a huge amount today. Decided to make 100% hydration Bread recipe as posted by TigerX on 3rd March. I must admit I nearly didn't carry on when I twigged that it is a 100% hydration starter and dough! Without method to follow I set out to make this bread doing what I thought would work.
Well 3 years on, I decided to do this again and it really shows ...
How much I have learnt about bread, flour and yeast...and myself.
The only thing is now, is my oven is complete crap!!
But i work round it...less top shots:)
No matter what I do, it burns....tinfoil, lower temp etc....But a new oven will be purchased shortly...
In the mean time....
Enjoy, Enjoy, Enjoy.
Thanks to a lot of wonderful feedback, I've made some modifications to suit my space better and to contribute to improved bread making.
1. Trying a stone dutch oven to explore the difference in the baking process using stone. In just two bakes it is very clear how dramatic a difference the stone makes.
When you make baguettes once or twice a year, they can only be considered a way to practice shaping and slashing or as Lucy calls them – Practice Slash Bags. This version also has 20% 5 whole sprouted grains in the mix consisting of: wheat, emmer, spelt, rye and Kamut in keeping with Lucy’s love of all things sprouted and multigrain when it comes to bread.
