Bread - What are you baking today…..

[neph93]

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…

[Giles]

Very nice…...

[Giles]

The core temperature of my dough was super low…...

Solution, dunk it in the sink surrounded by a shitload of hot water.....5C rise after 15 mins.....

[dinobarnesberlin]

Dude

[Chap]

Did some Sunday breakfast buns

[Chap]

Amazing breads @neph93 they look brillant … I am doing a whole-grain once or twice a week, same recipe with some slight variations... it’s getting better each time

[Giles]

I'm beginning to realise which of my two ovens I prefer…...

[Giles]

Anyone converted a recipe that calls for dried yeast into one that uses a starter. If so, any tips or pointers?

[neph93]

I was thinking about this in relation to a poolish. I figured I could ise a teaspoon or two of spelt starter to make it the night before.

[Giles]

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...

[Stuart.T]

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.

[neph93]

@Stuart.T:

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.

[Giles]

Some debunking….

https://www.simonandschuster.com/c/sourdough-or-levain

[neph93]

@Giles:

Some debunking….

https://www.simonandschuster.com/c/sourdough-or-levain

Good that.

[Giles]

So, I'm converting a dried yeast Biga recipe into a sourdough starter version.  Not sure why, because the Biga is a pre-ferment anyway 

Substituted 0.64 gms of dried yeast with 11 gms of starter in the Biga itself.  With the dried yeast version, I would have tripled the volume of the Biga after 12 hours.  I'm currently on about double volume  with the starter version, after 12 hours.  Will leave it for another 12…..

[Giles]

06:00 and the Biga had trebled in size, so about 22 hours from mixing.  Now I've done the final mix.

With the dried yeat recipe, the bulk fermentation stage takes about 3 hours, so I'm reckoning on about 5 for the starter version.

Boy, does it smell sour…...

[Giles]

EXTREMELY slack dough, this is going to be a mother to shape…..

[Giles]

Just popped them into the oven.  Think I will be taking out 2 pancakes 

[neph93]

I'm following this with interest as it partially overlaps with something I'm considering/pondering at the moment. When I have the time I will explain…

[Giles]

Just took a peek.  Got a small amount of oven-spring…...