Bread - What are you baking today…..
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50gm Levain
50gm Spelt
200gm White
200gm WaterI'm not complainin', just sayin'. I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….
For the moment, happily following recipes slavishly...
I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white. Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.
That'll be a novelty for me, as I have not made the same bread more than once yet
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50gm Levain
50gm Spelt
200gm White
200gm WaterI'm not complainin', just sayin'. I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….
For the moment, happily following recipes slavishly...
I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white. Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.
That'll be a novelty for me, as I have not made the same bread more than once yet
You should try. I did my wholemeal now the fifth time and it became better each time
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Perfect Crust
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@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea. -
You're up in Longmont, aren't you @neversummer? How is the altitude affecting your baking?
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@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea.I will take a look, thank you.
I dont chuck much starter away, never enough to make a pancake anyway…...
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Yep, much better surface tension, I shaped it until bacon near the surface just started breaking through. I gave this dough 4 folds (I just love folding
)…..I've been thinking about oiling my hands, but was worried that the base of the shaped dough, would not stick to the surface enough to create the tension....
