- Making the levain
- Create the dough
- Stretching and resting
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
Levain ingrediences (made this 9 pm Monday July 30)
- 160 gram full grain wheat flour (~2½ dl)
- 160 gram spelt wheat flour (~2½ dl)
- 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
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
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.
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
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:
I forgot this step.
- 7.15 pm Cut the top of the dough
- 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.
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?
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.