mixed levain into the autolyse phase, thereby officially making it a non-autolyse.
added water to levain to bring it up to 100% liquid levain.started w/leftover stiff levain goop from recent builds – possibly potent but unknown quality.Let’s see how many things were off schedule for this bake: The procedures I used for this bake, with the overnight retardation before dividing and shaping, gave such nice results, I am going to use it for a while and try increasing the whole grain flours, maybe adding some toasted wheat germ for its nutty flavor and who knows what else. And that's not bad! Like my San Joaquin Sourdough, it contains mostly AP flour but with about 10% whole grain flours, divided between whole wheat and whole rye. Although this is a higher hydration dough, the flavor profile is very much like the Pain de Campagne from Hamelman's Bread. The flavor had that nice wheaty sweetness and a quite present but mild sourdough tang, with the creamy lactic acid tone dominating. This bread had a crunchy crust and cool, chewy crumb. Even with the dough starting out cold, proofing was complete in about 2 hours.Īll of the sourdough breads I have made from FWSY have a strong family resemblance but more or less distinctive flavor profiles, depending on the flour mix used, the percentage pre-fermented flour and the fermentation routine. I refrigerated the dough overnight and divided and shaped the next morning. The result is that bulk fermentation was complete in 5 hours. Summer has arrived, and my kitchen is running 75 to 78 dF, so fermentation runs faster than the book specifies. I also baked a couple boules based on the "Overnight Country Blonde" from Ken Forkish's Flour Water Salt Yeast. Such a sandwich can only be washed down with good Italian beer, of course. Panino with roast chicken breast, caramelized onions with balsamic vinegar, sliced dried calmyrna figs, emmenthaler cheese and a light smear of Dijon mustard. One of the baguettes was consumed for dinner. This is a sweet white roll with the nuttiness of durum and sesame seeds, dipped in high quality EVOO. I suspect this is because of the durum flour (higher protein but poorer quality gluten) and the extra handling installing the sesame seeds.
The crumb was nicely aerated, but not as open as expected for this level of hydration. Cool completely before eating.Īfter cooling, the Italian bread crust was soft. ( Note: If you have a convection oven, switch to convection bake and turn the oven down to 435✯ for the remainder of the bake.) Continue baking for another 6-8 minutes or until the loaves are nicely browned and the internal temperature is at least 205✯. Steam the oven, and turn the temperature down to 460✯.Īfter 10-12 minutes, remove the steaming apparatus. Transfer the loaves, on the parchment, to a peel. Pull the parchment from both long sides to flatten out the pleats and separate the loaves. One hour before baking, pre-heat the oven to 480✯ with a baking stone and steaming apparatus in place. Cover with a damp towel, baker's linen or plasti-crap. Proof for about 45 minutes, seam-side down, on parchment paper pleated to separate the loaves and supported at both long sides by rolled-up dish towels. Alternatively, you can brush the loaves with water and sprinkle with sesame seeds. Roll the loaves on damp paper towels, then in a tray of sesame seeds. Cover with a clean towel, baker's linen or plasti-crap and let rest for one hour. Volume of the dough may have increased by 50% or so.ĭivide the dough into 4 equal pieces and pre-shape as rounds or logs. If fermented in a glass bowl, you should see lots of little bubbles throughout the dough. Repeat 3 more times at 30 minute intervals.Ĭontinue bulk fermentation for another 30-90 minutes, until the dough is puffy. Transfer the dough to a 2 quart lightly oiled bowl, and cover the bowl tightly.Īfter 30 minutes, do stretch and folds in the bowl.
( Note: I squish the dough with my hands until it comes back together, then do stretch and folds in the bowl until it forms a smooth ball and the oil appears completely incorporated.) In a large bowl, disperse the levain in the water.Īdd the flours and sugar to the liquid and mix to a shaggy mass.Ĭover the bowl and let it rest for 20-60 minutes.Īdd the salt and olive oil and mix thoroughly.
If necessary, refrigerate overnight and let warm up for an hour before using. We use that shape for sandwiches frequently.)ĭisperse the liquid starter in the water.įerment at room temperature until expanded and bubbly (8-12 hours). My wife wanted more rolls to use for sandwiches. I increased the proportion of durum flour in the dough, doubling the amount in the final dough, and I shaped the dough as demi-baguettes. This week, I continued to play with this formula. Last month, I made some Sourdough Italian Rolls, using a formula I had developed and used previously to make bâtards. Sourdough Italian Demi-Baguettes: Variations on a Theme
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