I try this time to make 2 breads.
I follow Tom in the video I added in my sourdough page at http://www.kinberg.net/wordpress/stellan/sourdough_bread/
It looks like the full wheat flour absorb more water so I had some less flour in the dough.
I made levain yesterday night and had it in the refrigerator this night (8-9 hours)
This was my levain and dough mix calculated for 2 breads:
- 160 gram full grain wheat flour
- 160 gr water
I had the levain 8-9 hours in the refrigerator in a plastic covered bowl
- Levain solution
- 200 gram levain, that has been in the refrigerator this night (8-9 hours)
- 200 gram water.
- 600 gram water
- 450+400 gram full grain wheat flour.
- salt solution
- 22.5 g salt
- 37.5 gr gr water
This time I remembered to wet my hand before every stretch and I got a slimy elastic dough.
Nice! It’s fun.
New mistake. 🙁 I had the dough in the basked covered with a towel for 1½ hours. It should now have been put in the oven. But I stretched it again and put it on a plate and covered it under a towel. Shit…. another hour of waiting. I am heating up the oven now anyway. So soon can I move the dough to the oven. It is 9.40 pm and am sleepy.
The final result looks great however. I havent tasted it yet. But I presume it will have a good acid taste.