Starting a new thread as I have had such fun seeing the results of others. I hope bringing this back up top will promote more interest and great results.
I guess we can call this a quick easy almost touch free SD . Everything wet - mix thoroughly with a whisk. Everything dry - same treatment.
Mix with a firm spatula til no dry areas. Cover , leave 30min. In bowl folds x 3 q 20-30 min. That’s it. Place in well- buttered large Pullman. Leave off lid til risen. Lightly butter lid ( I’ve been cautioned 😂) place on pan. Preheat oven 425° . Turn back to 375 lid on 30 min - lid off 20 min. Cool out of pan. ( can retard overnight after sufficiently risen without lid then just be sure lid is in place before retarding and don’t peak!
This batch I changed some flours. You can’t go wrong with most combos so far as I’ve experienced . Also hydration is very flexible from very thick batter to nicely shapable dough.
300g fresh milled whole Spelt
300g unbleached AP
63g fine ground durum ( Indian store)
25 g fresh milled rye
500 g water
113g trinity ( = parts EVOO, yogurt , honey)
113 g very active levain
12 g Kosher salt
1422 g approximately
DT before rising - 73°
DT after rising - 101.8 ! Yikes- my homemade heating pad/ cooler set up was registering at 98°. I’ll lower the thermostat to medium next time . Reevaluate may lower to low.
Fully risen in 2 1/2 hrs
Sharp corners!
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Thanks for posting. I feel that I'm learning from a master.
I’m having a good run. My husband says no more boules ever lol. He loves the uniform slices while getting the great flavor of SD homemade.
Best of all worlds. I’ll have to try add ins. With the current hydration they should stay in place in the loaf and I can be pretty sure the dried fruits won’t burn with lid off only 20 min.
Stay tuned. Please post your next loaves and Tom as well. We leave Tuesday so no more bakes from me til April . If I see any interesting breads in Tucson will post photos. c
I hope you have a good trip.
Several photos were not showing. There’s something weird about posting photos and that green check and red X . I hate this just wish we could post without all the confusion.
I click on the photo in my files app and drag it onto the text box. It seems to work fine. I shrink them before so they aren't so big. Maybe there is a size limit?
There’s a built in size reduction which is great. It’s these boxes with the check and X and one is supposed to write something in them . I don’t understand it. I use only my phone . I may have to start using my Mac and dragging it was easier.
For another day 🙏
I think those boxes you are talking about give an alternate caption for a screen reader or other assistive software to read in case the user has bad eyesight and can't see the images. It's considered good form to include the "alternate text" but you can skip it if you want.
I’m completely dumb about computers etc. I’ll do that from now on. 🙏👍
Bon Voyage!
Happy baking ! I’m Pullman for you 🤣😳
Love the new way of doing things Caroline.
What's happened to the yeast water, are you still baking with it?
-Jon
It’s been tossed. No more YW for now. It had suddenly become smelly and feeding , cleaning, orange peel nothing made it happy. Since I’m going to be gone til early April it’s ok.
I’ll revisit starting a new one in Spring.
I’ve actually been following this “ simplified “ method for quite some time. More than a year. I’ve talked about it but somehow it didn’t catch on til now.
It’s proven to be adaptable and foolproof by others so I’m happy to have it reproducible.
🙏
Caroline and I had converged on the nearly the same method some time ago, and we've been encouraging each other. It's easy, it's very tolerant of variations, and it produces really tasty bread with a minimum of work and handling. I like the look of a good hearth bread and the taste and feel of its crust so I still make them too.