Ok so have had this going for close on a week, 1st day had massive rise then posted on here and was told it was too wet.....added flour to thicken waited 24hrs then back to 100g starter and 50g flour and 50g water......this is what I have 2 days after “saving it” am I on track or do I scrap and start over!?
many help is magnificent!!!
I used these buns to make kimchi-brined chicken sandwiches from seriouseats. Honestly the buns might've been better appreciated on their own, though the sandwich turned out pretty sublime.
Tangzhong
12 g flour
60 g milk
Dough
20 g cooked sweet potato
250 g AP flour
30 g sugar
1 tbs ADY
70 g milk
1 large egg
1/2 tsp salt (omit if using salted butter)
40 g softened salted butter
Steps
The long cold Autolyse.
Today is my niece's birthday, and part of my "gift" is to send her the link to this blog entry.
Background - years ago dabrownman christened me Donnie Baggs here on TFL. I had written this at some point in response to one of his comments. But decided to resurrect it here with updates.
Cheese bread continues…
Edam Cranberry SD with Sprouted White Quinoa & Sorghum
Dough flour | Final Dough | Levain | ||||
I’ve been looking for purple sweet potatoes to make an interesting bread for months without any luck, so I finally decided I would try it with regular orange sweet potatoes. Yesterday after having roasted my sweet potato and with the levain build going I decided to go for a walk to Chinatown where I haven’t been recently. I went very early in the morning well before it gets busy at all. The first grocer I went to had a ton of purple sweet potatoes so I bough a few and next week I think I will use it for a sourdough bread.
The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows.
The day before:
12:00 PM - Levain build #1
6:00 PM - Levain build #2
The day of:
5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)
6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.
6:05 AM - Spin for 5 Minutes more at #2
This was a 100% whole wheat lean dough leavened with a poolish. I used my basic 100% whole wheat same-day sourdough method but substituted 150 grams of poolish for the sourdough starter. The flour is 440 grams of hard red, and 110 grams of spelt, twice milled, no sifting.
Weekly bread for my friends. Continuing the series of 100% red fife loaves. Hydration 78%, salt 2%. The reviews have been good. No crumb picture because they were all given away.
It's Sourdough of Spring.
This flower dough seems so beautiful. right?
Every spring, I had picked mugwort with my grandma in the childhood. How about you?
☆ 55% bread flour, 25% AP flour, 15% whole wheat flour, 20% levain, 1.8% pink salt, 2% mugwort, 2% flower
☆ 75% Total hydration
⚜️ autolyse 3 hours
⚜️ mix levain (rest in 30mins)
⚜️ mix salt (rest in 30mins)
⚜️ 1. S&F, 2 - 5. coil folding
⚜️ total bulk proof in 4.3 hours
⚜️ shape with flower and mugwort
⚜️ final proof in 45 mins
⚜️ scoring & bake
