Taste

My sixth levain

index

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introduction

I hve no more good bread in the freezer. I decided to make a new lavain and dough.

Starting date and time: Tuesday July 31 at 9 pm.

I repeat what I made in my fourth bake starting in the evening with the levain but with a different flour and bucket as my multipurtpose bucket is not used for other things and is in my luggage prepared for my trip to Italy.

I will add more flour in my dough this time to avoid the problem I had in my fifth bake. I thought I, try with 200% wheat flour, that is 5 dl water and 10 dl flour. That is what I always had when I made white traditional bread.

I follow as usual Tom in his  levain and dough making .

I have his Youtube  with transcript in English for you to get translated in www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough

 

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Making levain

Levain ingrediences (made this 9 pm Monday  July 30)

  • 160 gram  full grain wheat flour (~2½ dl) 
  • 160 gram spelt wheat flour (~2½ dl) 
  • in
  • 32 gr water (~3,2 dl) and 
  • 1 table spoon of starter

11 hours in the refrigerator in a aluminium  bowl covered with a dinner plate

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Create the dough

(started 8.40 am Tuesday, day 2) 
In the dough I used only Vetemjöl special from Coop.

  • I used all  the levain
  • mixed in 5 dl  body temp  warm water
  • with   10 dl wheat flour.
    45 min rest in room temp in a plastic box  with lid.
  • A few gram dry coarse salt added during first stretch over the dough

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Stretching and resting –
creating protein network

  • 8.50 am  rest 1 in big white bucket with lid in room temp (21 Celsius).
  • 9:35 stretch 1 with wet hands. Very wet but slimyy. Added dry salt. Thisnking about pouring over 1 dl dflour at next stretch.
  • 9.45  am  rest 2 in box with lid in room temp
  • 10:15 stretch 2 .  Added 1½ dl flour. Made more stretches and dough movements to get the flour absorbed. It is nice and slimy
  • 10.25 am  rest 3
  •  
  • 11.45 Stretch 3
  • 11.50 rest 4
  • 12.15 stretch 4.
  • 12.20 rest 5 8 hours in the refrigerator
  • Put each part i a bowl and
  • 1 pm.  Put the bowls in the refrigerator in plastic bags.

The doughs should, after the stretching  part, have rest for at least 8 hours (“Over night” to  get acidity. But I didnt so the bread did not get the acidity of my previous breads.

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Final stretch  and formatting

I am tired today  and didn’t want to get the bread baked to late so I decided to start earlier,  after just a 4½ hour dough rest in the refrigerator. I think I will get a good sourdough anyway as I added to whole levain to the dough.

  • 5.30 pm. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • 6.00 pm . Took up the dough gently and stretch each dough without breaking it a few times.
  • got a desired  circular shape for both doughs

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Fermenting – producing  CO2 bubbles

  • 6.15 pm I laid  the doughs on the baking sheets.
  • I covered with lids.
  • I set  the  oven to 50 temp Celsius during the first 40 minutes rest to get a higher fermenting temperature and to max (270 Celsius) the last 30 minutes.
  • I let the  doughs rest totally 1 hour before the baking preparation:

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Baking preparation

I forgot this step.

  • 7.15 pm Cut the top of the dough

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  • Baking

  • 7.45. bake 25 minutes in 260 degrees celsius under cover
    The doughs grew three times, probably because I forgot to cut the doughs.
  • baked10 minutes in 260 degrees celsius without cover
  • I lowered the oven temp to 200 and held it so for another 15 minutes. I were afraid to get the bread to burned as I have the bread laying high in the oven. A friend of mine use to lower the temp too after a while in the oven.

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Cooling and tasting

The bread  should have cooledover a grid under a towel over night. but I could not avoid to open one of these as I had no bread at home. It is soft but the acidity is almost none. Most probably is it because I let the dough rest after the stretching only 4½ hours instead of 8 in the refrigerator . The taste is however like normal bread. Fully eatable. But I discovered the day after that the bread was not fully cooked. Maybe 35 minutes witout cover next time?

 

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Conclusion

I used 50% spelt (Dinkelmjöl, Eko KRAV)  and 50 % wheat flour in my levain.

Then I contnued with only wheat flour (Vetemjöl Special from Coop)

It think that with the wheat I use, I have to have 110% wheat (Vetemjöl Special) volume compared to water. E.g. 5 dl water and 11 dl wheat flour.

The bread became nice and tasty. But

I made the error to get the left bread out while it still was warm. It broked partly.  EVen if I had baking paper under the bread it stuck on the side.