Loved this one that Danni had posted http://www.thefreshloaf.com/node/56209/european-peasant-loaf-take-2
So this was the third loaf that I made this week. I scaled Danni's formula down as I only wanted to make one loaf.
Monday: refreshed starter and then built 100% levain and left to ripen. 8 pm built the final levain for dough using all bran I had sifted out plus some flour to give me enough flour and left at room temperature overnight
Tuesday: 12:20 pm mixed together flours and water and left to autolyse for 1 hour
40 g breadflour + 40 g spelt freshly milled + 40 g freshly milled rye + 40 g wholewheat freshly milled (not willing to try a second kamut loaf until I had seen the result of my first try) + 3 g gluten + 222 water + 12.6 g ground flax seed.
13:30 pm mix final dough
6 g salt + 8 g yoghurt + 219 g 100% levain. Was thinking wow this is a lot of levain, but that is what I wrote down, must be correct! Slap and folds, stretch and folds until all ingredients incorporated then left to rest. At 30 minute intervals did 3 sets of S & f then left to bulk ferment.
Wow, this dough is really moving - no way will I get a long BF. At 4 pm preshape (dough had doubled!!) and at 4:35 final shape. At 5:15 I placed the dough in the refrigerator as I needed oven for dinner.
At 6:15 pm placed dough in preheated DO and baked at 450 deg F for 15 minutes lid on, 15 minutes lid off.
I went back and looked at the notes I had made when I copied Danni"s formula and found that whilst I had divided all her ingredients by 3, I had forgotten to do this for the levain so I had a huge proportion of levain - little wonder it took off like a rocket ship!!
I think I may have bulk fermented a bit too long but the result is ok, it just spread a bit. Danni - what do you think? If I had had the correct proportion of levain, the dough may have been a bit firmer?
It is sliced and frozen, will see how it is later in the week.
Leslie
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Check measure twice and cut once also goes for bread. But if you are watching the dough instead of the clock, you will see a triple levian go nuts and spread will happen since the hydration is off too, Still, you can eat your mistakes and they still look and tastes great unlike that counter top that is 2" short. A $1 loaf of bread doesn't hurt as much either:-)
Nice bake!
but I was watching the dough and thinking... just as well I didn’t go off and leave it for a couple of hours.
still it has turned out ok and it is a lesson learnt! lol
thank dabrownman
I have done that a few times and half way through, I realize that I miscalculated something. As long as you know what your dough should feel like and you watch the dough and not the clock, those miscalculations can usually be fixed in the fly just was you did here. I am curious at how it tastes with that much Levain in there.
in theory, it shouldn’t be sour because of the quick fermentation, but we will see. I haven’t made a bread before with so much levain. your comments are reassuring - thank you.
Happy baking Danni
Leslie
Nice bake Leslie. It doesn't look as if your loaf suffered from your mistake. I'm sure it still tasted great :)
Ru
I think I was lucky it turned out so well. will be more careful next time that is for sure ?
Leslie
All is relative! I would be happy to call your "mistake" my "success"!
Great looking bread!
Carole
thanks Carole
Leslie
and tasty looking crumb! Just shows how strong your starter and levain is too! What do people say a 'nice problem to have' rather than the other way round...:D Kat
p.s. You have been baking so much and I don't know how you manage to remember what loaf is what!!!
I love having variety in our bread and trying out new formula... so much fun
thanks Kat,
Lealie
love your bakes and lots of learning! :D Kat
A nice bake Leslie! It's always a challenge to deal with things on the go but you are obviously a baker that has a good sense of what's going on with the dough and the ability to make adjustments as necessary. That's a skill that is learned hands on. Your bread looks delicious, well baked!
such a mistake, but having said that, it ended up fitting into the day better this way. It is good to have done a bake with a high % of levain too - it was certainly quicker fermenting.
my confidence had taken a bit of a knock when I struggled with Trevor Wilson’s tartine style doughs. The high % of spelt and rye with my flours was a real challenge that I have put aside for now. Much happier with current baking.
thank you for your comments, Cedarmountain.
Leslie