My seventh sourdough

Eating the seventh bread…

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 7 am Wednesday  August 8, day 1)

  • 160 gram  full grain wheat flour (~2½ dl) 
  • 160 gram rye  (råg) 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

(Could have started 3:35 pm but started instead 6.45 pm Wednesday  August 8 day 1) 
In the dough I used 6 dl rye flour Kunsörnen and 5 dl Vetemjöl special from Coop.

  • I used all  the levain
  • mixed it in 5 dl  water
  • I added the 11 (!) dl flour mix.
    45 min rest in room temp in a plastic box with a lid over to protect humidity.
  • A few gram dry coarse salt added during first stretch over the dough
  • The rest of the stretches and 30 min rest proceeded well.

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Stretching and resting

creating protein network
Even if I write down all stretch andrest times I omit these here  this time.

  • rest 1 in big white bucket with lid in room temp (21 Celsius).
  • stretch 1 with wet hands. Very wet but slimyy. Added dry salt. 
  • rest 2 in box with lid in room temp
  •  stretch 2 . nice and slimy
  • rest 3
  • Stretch 3
  • rest 4
  • stretch 4.
  • rest 5 8 hours in the refrigerator
  • Put each part in a bowl and
  • 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.

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Final stretch  and formatting

Thurssday  August 9 ____ am day 2) 

 

  • __ am. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • __  am . 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 lay  the doughs on the baking sheets with baking paper on the bottom to prevent it get stuck in it.
  •  
  • I covered with lids.
  • 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.
  • Let the  doughs rest totally 1 hour before the baking preparation:

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Baking preparation

  • __ apm 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.
  • I lowered the oven temp to 0 and held it so for another 25 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.
    the breads seemed not to be full baked so I set the temp to 100 for aother 25 minutes.

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Cooling and tasting

The bread became well baked and soft but to dark. The taste is however good with a fine acidity.

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Conclusion

Thsi time I started to do the levain in the morning so I will have a dough ready to be backed the morning the day after, The bread became to dark as I put it the first 25 minutes without lid.

Next time I must try 20 minutes without lid in max temp and then lower the temp to e.g. 200 Celsius for another 30 minutes to get well baked.

I would like to  get the shape the Romans used in Pompei according to