[u][b]My formula for the dough[/b][/u]:
220 g organic stonegournd wholemeal starter @75% hydration
400 g organic stoneground wholemeal flour (protein 14%+)
25 g water
270 g fat free butter milk
9 g salt
(final dough weight 924 g and dough hydration 74% )
http://chausiubao.deviantart.com/art/CaP-2-127364147
Further improvements on my white bread included three changes.
1.) Salt-less autolyse period
2.) Decreased amount of preferment
3.) Decreased hydration
Because an autolyse is meant to increase extensibility, salt would be a bad addition, this would counter the decrease in extensibility of a drier dough. However, I should be able to score these loaves because they are drier.
http://chausiubao.deviantart.com/art/CaP-1-127362078
A good white bread was made yesterday. This was my attempt to bring together all the techniques I've been learning about from books and this site.
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Formula:
100% Bread Flour
70% Water
1.33% Salt
0.8% Instant Yeast
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Method:
I think I forgot to post in the Introductions Forum, so I'll make up for that here...
I'm Keith, and I live in Long Beach, CA, near the Orange County border. That puts us about 40 ft. or so above sea-level, if you find that interesting!
[b][u]My formula[/u][/b]
190 g rye starter @100% hydration
95 g Rye meal unbleached flour
95 g organic stoneground whole meal flour
95 g KAF Sir Lancelot flour
50 g water
204 g orange juice
7 g salt Quinoa for dusting
final dough weight 640 g dough hydration 67%
A good friend of mine sent me this recipe last weekend. She and her husband used to eat this excellent appetizer or meal at Sayat Nova in Chicago many decades ago. She was pleased to see that it is still on their menu after all those years!
This sourdough was inspired by [url=http://www.farine-mc.com/2009/06/double-apple-bread.html][color=red]MC's fantastic Double Apple Bread[/color][/url] at [url=http://www.farine-mc.com/][color=red]her farine-mc site[/color][/url]. My family is big on apples and when I saw her post I knew I would have to try.
I'm very happy to have worked out this recipe, not only because I am adding a new variety to the many existing recipes using sourdough starter discard, but it has also brought back a lot of fond memories from my childhood.
Egg puffs were one of my favorite after-school snacks that I picked up from a street hawker outside my elementary school. Those freshly made egg puffs had soothed and warmed my rumbling stomach at winter dusk-I was in the PM section of my elementary school.
I have relocated my Bread Baker's Toolbox (Volume Conversion Formula Tool , Custom Batch Formula Tool) to one of my hosting servers at BreadMagic.com. Now I can finally shut down my server at the house. I hope you can get some use out of these tools and I will be making more of them soon. If you have any suggestions for formula or conversion tools that would make your life easier, just let me know.
