Bread - What are you baking today…..
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Flouring the bannetons:
Not very well shaped dough in the bannetons (it was so sloppy, I had major problems shaping, so I am not sure if I have enough tension in the dough):
With their shower caps on:
Bonus pic. Pre-fermented dough added to the rest of the ingredients for baguettes. The mixed and kneaded dough will now sit in the fridge for 18-36 hours, before shaping (which I am very apprehensive about :P) and baking:
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Wow… that all looks amazing @Chap [emoji1417][emoji1417][emoji1417]
I’m in the middle of a prep more a bake tomorrow morning. Number of interesting things going on.
My first leaves were made using 150g of rye starter, 150g wholemeal flour and 850g fine, white wheat flour. I probably had too much water and it was a wet, sticky, elastic dough.
For this second dough I wanted to try some of my new hipster flour. I don’t know if it is what you’d call a heritage grain, but it is made from wild wheat types that have been used for hundrede of years. They are organically grown and stone milled at some little farm in in the back of beyond. I have two types and today’s is finely ground. It has that high protein content that @ROman mentioned.
I used 500g of that and 500g of regular fine white with the same amount of starter and water as before. The dough has a very different quality, easy to work, not as wet. In fact very firm and thick. But the odd thing is, it’s rising like regular bread made with dried yeast. It’s rising between folds, there are big ass bubbles forming, and if it was a normal dough I would have shaped and baked by now.
It should be mentioned that my starter appears to have taken on super powers. It’s going mental all the time. I’m thinking that and the old school flour is resoonsible. It is very cool. My concern is that even in the fridge it may not survive the proofing and collapse in the course of the night.
After a fold:
30mins later
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I used all Levain. Some recipes call for a mix of dried or fresh yeast and Levain (a hybrid leavening dough). My last loaves were made with a Poolish made with a tiny amount of dried yeast and then the rest of the flour, water, salt and Levain was added to the Poolish….
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Great job chap. I see you remembered to score them!
