presentando pasta madre, signorina Valentina, Bria. La figlia del signor Slow-Mo.
(presenting mother dough, Miss Valentina, Bria. The daughter of Mr. Slow-Mo)
Time to start adding various ingredients to give this loaf some character. Not sure what ingredients to add, I asked for ideas in a separate post:
http://www.thefreshloaf.com/node/66656/help-narrowing-down-ingredients-add-recipe
I love the taste that seeds impart to my sourdough breads both on the inside or outside of a loaf. I love using black sesame seeds because they are sesame flavour amped up and great inside the loaf for that contrast in colour in the crumb.
Total Dough Weight 900 g
Total Flour 494 g
Bread Flour 80%
Whole Red Fife 20%
Total Water 377.5 g 76% hydration
Salt 2% 10 g
Mix
Bread flour 352 g
Whole Wheat 97 g
Water 320 g
Levain 115 g
Salt 2% 10 g
Diastatic Malt 0.5% 2.5 g
This is my third time baking semolina sourdough baguettes and I ran a bit short on the Semola rimacinata flour that I usually use for this. I also hadn’t baked a baguette in some time so I felt a bit rusty, but I think overall the bake went well.
These are likely a bit overproofed I’m guessing based on the so so ears. The kitchen was pretty warm and I didn’t account for how fast they would proof on the counter, that and my starter is now creating levains and dough that ferment more quickly. I will need to take this into account in the future.
I want to tell you a story about a special flour.
One day, I spotted a flour on the shelf of a local shop and it was a sparkling moment: an organic flour with 12% protein content with a greyish colour. Of course, I bought the flour, I had to try it right?
Well, I had some other types of bread listed on my TO DO list but I decided to use it to feed my lovely sourdough Maya.
I think I am going to keep doing these bumper bakes while I work out the kinks in my sandwich loaf recipe. In case you were curious, I dubbed this a "bumper bake" in reference to a bumper crop. I am in the kitchen anyway, I have a double oven, why not just bake a second loaf, just for fun.
The Good:
The Bad:
Here is a sourdough loaf using 100% semola rimacinata by Caputo. It resulted in a mildly flavored and soft crumb, but a very crisp crust, which is the perfect combination.
This bake went well enough, I think I am ready to move onto the next phase of perfecting this recipe... flavor.
Recap:
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
Requirements
Ok, know your skills - bakers percentages and dough handling. Know how to prepare and use leaven.
Hi everyone. I was given an older Omcan proofing cabinet with heat and humidity settings. I am unable to find a manual for using this though and wondered if you pros out there would share you settings that you use for bread, buns, and pastry proofing?
Thank you so much.
