This October will be the tenth anniversary of Flo Makanai’s 123 SD formula. We will be celebrating Flo and her bread during the next Community Bake. The post kicking off the Community Bake will be published next Thursday in preparation for the first weekend in October. This way many will be able to take advantage of the weekend. All are encouraged to bake this simple formula. Bakers are able to be adventurous and use any ingredients imaginable. I do hope Dab participates. Who knows what he and Lucy will concoct ;-).
If there are any early birds, please wait to post your bakes on the proper topic (post). It will be posted as a new topic next Thursday, October, 4th.
Start gathering your thoughts and ideas and get ready for the weekend of October 6 & 7.
If you have any other pertinent links pretaining to the 123 SD please reply with them. I know there was a prior challenge with the 123 by Lazy Loafer. I’d like to post some reference links in the initial post for those that may be interested.
Dan
Here are a few 123 links
Flo’s Original Post for the 123 SD
123 Sourdough No Knead - Do Nothing Bread - Basic 123 SD formula with simple easy to follow instructions.
and I think it was aised before but I did not quite understand and would like to clarify with you all as I never have baked with seeds nor done the 123 formula...
If I use any seeds like sesame or poppies, does that count to the flour part of the weight of the formula...
I also assume that any water I would use for soaking would have to be deduced from the original water allocation as soaked up into the seeds and rest of water can be added to mix, if there is any left????
I used poppies to cover a loaf for the first time with my 20% rye loaf and that was amazing so ready to experiment a bit more but with the poppies in the loaf!......Kat
We’ll see what others have to say, Kat. But IMO soaking the seeds with just enough water to hydrate the seeds. If a “neutral hydration” is achieved you would want to add to full amount of water. You like to bassinage, why not hold out some water and add as needed? The actual hydration of the 123 (considering 100% levain hydration) is 71.4%. Buy hey! Who cares if you go over a little? I think most of us will be using the 1.2.3 as a guideline with leeway.
I am considering adding Jalapeños and Cheddar Cheese. Humm, maybe bacon...
To me, the 123 is an ingenious way to bake bread off the top of your head. Calculations are simplified.
Dan
Forgive my ignorance, Dan, but what does "bassinage" mean? (The glossary didn't help on that one...)
No problem, I didn’t know what it meant a few months ago :-)
Bassinage basically means to hold out a little of the required dough water during the initial mixing of the dough. Then during the Stretch & Folds that come after the water is either gradually added or added all at once. It is especially useful for extremely wet doughs, enabling initial mixing to better incorporate the ingredients due to holding out some of the water. Another term used for this is “double hydration”.
HTH
Dan
so this is what I've kind of instinctively done all along :-)))
Fancy it having such a posh name!