TFLers,
I have followed Abel's superlevain idea. Built only 100% levain (of the total flour) during the day, mixed ingredients around 7pm, bulk-fermented till 6am on the counter (21C room temp), shaped rolls, proofed for 1 hour and baked in a clay pot.
Abel's original post:
http://www.thefreshloaf.com/node/54913/superlevain
| Levain | |||
| starter | 10 | g | 3% |
| APF | 100 | g | 32% |
| spelt | 50 | g | 16% |
| water | 150 | g | 48% |
| Final Dough | |||
| All levain | 310 | g | 100% |
| APF | 50 | g | 16% |
| Red Fife | 35 | g | 11% |
| Spelt | 70 | g | 23% |
| Water | 62 | g | 20% |
| Salt | 5 | g | 2% |
| Total Flour | 310 | g | 100% |
| Total water | 217 | g | 70% |
I modified the formula as compared to Abel's, and it took more time for me to complete the process since I made the whole thing at night (5 hours Abel's vs 12 hours me after levain build). The result was a much more tangy taste than I am used to get. I believe the result is due to a longer levain build as well as longer fermentation. So if you like it, that might be the way to get it. I have enjoyed it for breakfast today! Happy!
peter
Love the look !! You did add another 155 g flours before bed/after levain build, and it fermented all night , right ? There are minimal stretch and folds nothing but mixing ? I have thought about this minimalistic mixing idea ever since the great pizza crust I made. I have a rye levain already to go for tomorrow. May build another and give this a whirl. Thanks for posting. c
Hi Caroline, I added all the remainder ingredients after levain build and mixed together, but I have applied 3 stretches and folds every 30 min after mixing. Sorry I forgot to mention about it.
peter
I am planning one of Ian's formulas for rolls but will make extra levain and give this a try too. We love sandwich rolls.
i've been curious to use his technique too, mostly because i had been using smaller amounts of my starter lately in my builds and discarding more than i prefer.
did you simply make 4, 130g rolls?
Yes, i made 4 rolls this time, about 130 g. It is about the size of a burger bun.
Nothing like a great hard SD roll! And the whole grains make it even tastier and healthier too! Love the blisters. Well done and
Happy baking
Indeed, I just observed some higher sour notes, but it was enjoyable. Truly crusty and healthy!
Thanks and regards to Lucy!