Bread - What are you baking today…..
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So a bit of success at last. Today's bake had a four hour bulk ferment and a seven hour fridge proof. A possibly meaningful factor was that my starter was made 11 hours before it went into the flour and was fermented in my warm cupboard. The routine for the last few bakes has been to make it late the night before and use it 18 hours later. It sat on the kitchen bench though where it is cooler. I suspect it was more burnt out than it should have been.
The results in terms of crumb and taste were the same, the volume increase during the fridge proof were limited, but the oven spring and firmness of the dough between the fridge and the oven were much, much better. The final loaves were higher and ended in a better shape.
At this point it's about aesthetics, but I'm pleased to have learnt a little more about the practical dynamics involved.
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Looks great @neph93 ^^
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I really wish you s.o.b.'s would stop posting photos of stuff I'm too lazy to bake myself.
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A bit more success on Sunday, spelt, rye, and white. It was delicious. I didn't expect as much oven spring. @neph93 the slashes were made using my Spyderco UKPK, not a lame… Just to show how razor sharp they are
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Well done @Stuart.T that is coming along nicely. Exciting application of your pocket knife too [emoji1]
I’m increasingly aware of the role the composition of levains play in oven spring and timing. Knowing your starter and the resulting levain seems important for predicting results.
Breads made with my rye starter almost always do well, but my spelt starter acts in a very different way and the timings need to be different. Also the levain I make from my spelt starter gives different results depending on whether I use wholemeal spelt to feed it or finely milled spelt. The former takes more time to ripen and allows for longer fermenting and proofing, while the latter seems much more volatile and peaks earlier.
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I had my starter in the fridge for a week and almost forgot about it. However i fed it last night and this morning it was very lively.
I've dabbled with full boules, dinner rolls, bagels, pizza crust, etc. all in the sourdough camp.
this is a 950 gm batch that i added caraway seed and granulated garlic and salt, divided into 4 mini loaves and dusted the bottoms with toasted corn germ for texture.
Bread
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They look lovely @jordanscollected. Did my last spelt sourdough before the coming Biga-geddon this weekend.
This is the levain based on finely ground spelt just before it went in. 350g flour and 350g water. This is a 3 liter bowl:
Mental.
The bread came out well but I decided to do two doughs with different hydration to see what differenes occured.
75%:
85% (to the right):
There was a lot more spread from the banneton to the oven plate with the higher hydration. The texture of the 85% bread was much more moist and light, despite the spread, and the crumb was still good:
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that bread was very happy, with a desirable variation in holes for some texture differentiation.
