A little less rapid...

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KazaKhan on
I started today with a generic sponge that I used to make my standard white loaf & baguette, flax seed plait and some choc-chip hot cross buns. I wasn't sure at first if it was going to work out today trying a sponge and bulk ferment. So no bread improver and less yeast than usual. I started mixing the sponge at 12:30 and the first loaf was into the oven at 4:00. Now that I'm using two cast iron trays on the bottom of the oven to which I add a tray of ice between them, I'm getting a very nice bloom. Despite the ugliness of the buns they were quite nice. I couldn't post a picture of the loafs crumb, I've used up my monthly quota at flickr :-( Flax PlaitNice Bloom Choc-Chip Hot Cross BunsBaguette & Pieces Flax Seed Crumb
Your posts always make me hungry! You could always post your other pictures as "scrap" at www.deviantart.com. I don't think they have a space, size, or bandwidth limit. The site is fairly stable, and a free account is more than enough for the purpose of hosting photos. I also have a question: when you formed your doughs using the proofed sponge, did you add more yeast? If so, how much (%)? Edit: Actually, since your photos are hi-res, they can go in the photography section as deviations and they'd show up in the dA galleries!
As the nice comments continue so will the photos, thank you ;-) I'll loook into deviantart. Extra yeast was used for the easter buns to make up for the extra sugar. Next time I'll use less water for the sponge so I'll have a little more for picking up the ingredients when mixing the dough with the sponge.
Sponge
  • 70% -- Bakers Flour
  • 52% -- Water
  • 0.75% -- Yeast
  • 1% -- Sugar
  • 2% -- Gluten
Standard Dough
  • 30% -- Bakers Flour
  • 5% -- Water
  • 2% -- Salt
  • 1% -- Olive Oil
  • 1% -- Light Dry Malt
Flax Seed Dough
  • 5% -- Bakers Flour
  • 10% -- Rye
  • 10% -- Wholemeal
  • 5% -- Wholemeal Selenium Premix
  • 1% -- Olive Oil
  • 1% -- Light Dry Malt
  • 2% -- Salt
  • 1% -- Lecithin
  • 15% -- Water
Easter Bun Dough
  • 30% -- Bakers Flour
  • 2% -- Salt
  • 1% -- Yeast
  • 5% -- Sugar
  • 2% -- Olive Oil
  • 1% -- Lecithin
  • 14% -- Choc-Chips
  • 2% -- Light Dry Malt
  • 5% -- Water
All percentages relate to the total of the sponge and one of the doughs.
I've been trying to develop a recipe for sandwich bread that's very high in fibre. Looked around recipes that involved a poolish and found that in most of them, yeast is added in both the sponge and the dough; however I couldn't find any info or explanation on why that's the case. Extra yeast for extra sugar - now that clears everything up, thank you very much! I'm going to post the recipe I've come up with so far in my blog.