Bread - What are you baking today…..
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I think the amount of starter was about correct. The pre-ferment ended up the same volume at the end, just took about twice as long as when using dried yeast. As far as my dough ended up, it was too wet, I am pretty sure that I did my calculations correctly to take into account how much flour and water was being added as a result of using the starter instead of the dried yeast. Timing of everything was guesswork, and frankly I'm just not experienced enough to have an intuitive sense of when things are ready.
It better taste fucking good, because it was a load more aggro that using a dried yeast ferment and the results of that are some of the best tasting bread I have made.
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I’m probably just projecting my own pondering onto your bake, but it occurs to me that the rate of ferment is going to vary depending on the potency of the starter/yeast, and that leads to a different consistency and volume in the dough, as well as a difference in oven spring.
In other news there is no doubt in my mind that an autolyse phase improves the crumb of the bread…
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Water temperature??? Or what kind of treatment your water has.
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Thank you @Giles .
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Average flour and an average oven. I have a good starter though and it’s baking me some nice loaves.
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@Chap thanks for that. Interesting how bread is so different on so many places. Here in America it’s as white and bland as most of the people! Also neat to hear about the availability of alternative grains/flours. I can get some of those here at the local health food store, but they are not common and rather expensive- say up to 4-5 usd/pound vs wheat at about 1.30/pound (all organic). I think they are largely favored by gluten free people, despite those grains containing gluten! I guess it’s somehow different, or perceived to be. Who knows.
This week I made this: https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/ which came out pretty well.
@jordanscollected looks great! -
@Chad pizza looks awesome!
Saw this article on nyt, may be of interest to some of https://www.nytimes.com/2020/04/28/dining/sourdough-discard.html?smid=fb-nytdining&smtyp=cur&fbclid=IwAR1g9yiILIOP-cYAmuTil42z3Gh5HN4C5R-aCdzDG9nvfWmDG4MhtAgezzc
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Nope. I've gone anti-hipster.
The 80% Biga recipe I do, is so good, I just cant be arsed with the starter, for what in my opinion is an indistinguishable improvement in taste. So, I chucked both of them away….
I am currently on a let's try different flour combinations with the Biga gig, to try and refine that.
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Nope. I've gone anti-hipster.
I think going anti-hipster actually makes you über-hipster.
Also looking at refining what has become my standard bake. I’m still having problems with timing. The spelt loaves especially have a tendency to be overproofed. The overnight retarding session is too long I think.
