Eating the seventh bread…
- 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 7 am Wednesday August 8, day 1)
- 160 gram full grain wheat flour (~2½ dl)
- 160 gram rye (råg) 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
(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.
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.
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
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:
- __ apm 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.
- 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.
Cooling and tasting
The bread became well baked and soft but to dark. The taste is however good with a fine acidity.
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