Bread - What are you baking today…..
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I always autolyse unless I'm doing a pre-ferment. I don't really understand the chemistry, but it takes no real time, so seems sensible to do.
https://www.bakerybits.co.uk/resources/autolyse-what-why-how/
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Hmmm, not encountered that, but I have been concentrating on pre-ferments lately whilst I wait for my new mongrel starter (it gets fed a variety of different flours - white, wholewheat, rye, spelt, chapatti, depending what is at the front of the cupboard when I open it up) to get to a stage that I am comfortable baking with it.
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You guys are killing it with the Bread @Chap that one there…real nice!
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I'm not always sure of bread making terminology, but I do the autolyse, usually about 20-30 minutes. I was talking with P & G today, and Paula asked about the potato bread I made. After autolyze, I added the cooled mashed potato, and the water I used was cooled water from boiling the potato. So far its my favorite bread.
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I'm not always sure of bread making terminology, but I do the autolyse, usually about 20-30 minutes. I was talking with P & G today, and Paula asked about the potato bread I made. After autolyze, I added the cooled mashed potato, and the water I used was cooled water from boiling the potato. So far its my favorite bread.
I have a colleague who makes potato bread and brings it to work. I think he uses potato flour as well as master boiled potato. Wonderful stuff. Very satisfying.
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This morning I repeated the same bake as I did about five days ago. One spelt sourdough with spelt starter, split into two loaves and one wheat sourdough with rye starter, split into two. Same recipe and largely the same process, with two differences. Firstly I was careful not to overproof (about 30min shorter bulk ferment). Secondly both sets of sourdough had a 30min autolyse with only the flour and water mixed.
I haven’t cut into the wheat loaves yet as they are cooling, but the spelt loaf definitely has a more open, irregular structure than the last time without autolyse, and is fluffier and softer.
Today:
Last week:
I’m going to say the autolyse was the decisive factor.
The Banneton’s were a pleasure to use this time and I’m very happy with the results…
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Dude
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This looks like a reasonable place to start….
http://www.wildyeastblog.com/going-wild/
I'm going to try a Poolish or a Biga and use the sums outlined there...
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I just cannot buy flour where we are. I've got enough to get a starter going, but not enough to start baking. Even a friend who works in our local wholefood store can't order it from their usual distributor. Very frustrating.
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I just cannot buy flour where we are. I've got enough to get a starter going, but not enough to start baking. Even a friend who works in our local wholefood store can't order it from their usual distributor. Very frustrating.
That sucks. Get your starter going though. It will take a few days before it comes to life, and if it does so before you get anything to feed it with, you can just whack it in the fridge. That way you’ll be good to go when you do score a kilo.
