Category Archives: Taste

Sourdhough 22

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introduction

My 22nd sourdough was made following part of Alex advice I have shared at  www.kinberg.net/wordpress/stellan/sourdough_bread/#Alex

I love his Frenglish!

  • Alex has a strange solution to keep the dough in the frig the last night before baking it. I did so with my 20th bread but it became a heavy stone bread. I followed these advices:
  • I used firsttime (bread 21) his mnemonics 1:2:3 but it became a sticky mess. This time  I used the mnemonic 1:2:3+50 gram as my Italian wheat flour (Divella tipo 1) does not absorb so much water.
  • I followed his keeping the oven with the lamp lit with temp set to  0 celsius (zero).
  • I stretched like he did for 10 minutes.
  • But I let the dough ferment last time in the ligh lidded oven about 4 hours. not in the frig as he did.
  • I divided the dough in two parts.

 I got 2 great well tasting soft bread.

I did only one error as I will tell below (letting the dough ferment on baking paper).

HINT. The main page about sourdough, its preparing methods, history and science is documented in www.kinberg.net/wordpress/stellan/sourdough_bread/

index

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Making levain

Levain ingrediences (made this Friday  October 2 at 20.20) 

  • 2 spoons of a bubbleing starter solved in
  • in 100 gram 21 celsius water (~ 1 dl) in a bucked with lid and added
  • 100 gram  Italian Divella I wheat flour bought at Discount Canneto
  • Mixed well with hands
  • ~ 11 hours in the refrigerator in my plastic box with cover.
    I did not like Alexkeeping the levain in the lampwarmed oven until it doubled in size ( ~40 min).

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Create the dough

(Saturday  October 3) 

  1. 7.50. Took out the levain from the frig.
  2. The floating test wasn’t passed.
    I got however a nice soft bread.
  3. I solved all the levain (200 gram) in 4 dl warm (21 Celsius Fontenoce water)
  4. Then I added  600 gram wheat flour 1 Divella bought at Discount Canneto + 2 tablespoon 50 gr integrale wheat flour
  5. I mixed this with hands
  6. 60 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity in the oven with the lamp lightened but with temp set to 0 as Alex suggested.
  7. 08.05 Rest 1 hour in my lid covered bucket.

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Stretching and rest
(Saturday 09.10)

creating protein network with Alex method

  • I solved a few gram dry coarse salt in 1 dl warm water (30 Celsius).
  • I made the stretch as Alex recommended during 10 minutes.
  • I divided the dough in 2 parts and put it in the oven in two bowls covered with baking paper.
    Do not do that.  Put on a flowered handkershief as Alex suggests.
  • 09.20 Let it rest for 4- hours in the oven with light lit and temp set to 0.

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Final stretch  and formatting

(Saturday 14.15 )

  • 14:15. Sprinkling the table with wheat flour.
  • Took out the doughs from the bucket 
  • Made 4-5 quick folds.  Left-right, right-left, top-bottom, bottom-top.
  • Divided the dough in two equal parts.
  • Moved the doughs to the left with the butcher knife. As well from right to left.

Sprinkle the doughs and the bowl with flour

Flip upside down the doughs into the bowls.

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Fermenting – producing  CO2 bubbles

(Saturday 14.25 )

  • Put the bowls the oven warmed by a lid light ~4 hours
  • 11.30 am.  laid  the doughs on the baking sheet with baking paper paper to fermet 2 hours in room temp (25 celsius)
  • .

    Baking preparation
    (Saturday 18:00 )

  • 180.00 Took out the fermented doughs from the oven
  • Put in baking bowls with lid cover in oven and 
  • started oven at with temp set to max (260 Celsius)
  • 18.20 flipped doughts on a plate with baking paper
  • Moved the doughs in the hot baking bowls. Did not spray on the bread before covering the bowls with the lid cover.
  • cutted the doughs
  • 18:20 Bowls into the oven to bake the doughs. 
  • 19.15 Lowered temp to 220 Celsius
  • 20.00 bowls out of the oven. (Total baking time 100 minutes)
    Double the time Alex recommended and that gave me a uncooked bread (bread 21)
  • .

  • Baking

  • 40 minutes at max temp.
  • l2.10 pm   lowered temp to 160
  • Nice color . 15 minutes more baking at this 250 Celsius (max) with ventilation

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Cooling and tasting

 

The bread became nice and fully baked.  The taste is good with a fine acidity and soft texture.

Photo from bread eleven but with texture like the 22nd bread.

P.

Conclusion

i got a good acidity and soft bread. Perfect. I will continue doing like I did with the 22:nd bread.

the third bread I am very satisfied with.

I were satisfied with: 

eleventh sourdough

I made another two sourdough breads in Sweden. So this is my eleventh sourdough bread. This time I am doing it in Italy, on the island of Lipari, Aeolian Islands. As I had no starter with me from Sweden I had to make one myself. I followed Manfred  Enoksons receip in my main sourdough page at www.kinberg.net/wordpress/stellan/sourdough_bread/#Starter  

I tell below under STARTER my work with it.

Thi bread didn’t become as I wanted. I lost half of my sourdough. Read more below.

HINT. The main page about sourdough, its preparing methods, history and science is documented in www.kinberg.net/wordpress/stellan/sourdough_bread/

index

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introduction

The starter I use is starter B (se below). This time I make a levain and sourdough with Italian Wheat flour and integrale. It is the first time I do it in Italy with my Italian Ariston hotpoint oven.

Making levain starting Friday October 26 at 9 pm.

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Making a starter

As said in my introduction I tfollowed Manfred  Enoksons rreceip in my main sourdough page at www.kinberg.net/wordpress/stellan/sourdough_bread/#Starter 

The problem however was that I did not find apples cultivated without poisons, that is ecoapples. 

My first starter (A) was made  with a wheat flour mix (50% Gran Mugnaio tipo 00 and 50% integrale Casillo).  Starter A did not get a god taste and smell.  I thought it was because  I used water from my rainwater tank that is not 100% free from unwanted bacteria.

I made another starter (starter B) with the same kind of wheat mix (50% Gran Mugnaio tipo 00 and 50% integrale Casillo) and apple. But this time I used  Italian Fontenoce naturale water.

Starter B got a god acid taste and had no bad smell. Its is not bubbly.

It has now been in the refrigerator about a week and I nourished it a few times with spoons of Barilla wheat type 00 and fontenoce water.

Adding yeast to the sourdough

I talked with a friend who is pastry chef in Barcelona, Sicily. He recommended me to add some yeast to the sourdough. My starter B did not became bubbly. As the apples I used in starter B are not ecoaples, maybe there were no natural yeast cells alive on the apple shell I used. When I prepared the sourdough I added therefore a spoon of yeast solution to my starter B hoping to soon get CObubbles in he starter. Here is Manfreds video. he talks Swedish but you seehow he is doing the starter .

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Making levain

Levain ingrediences (started with this 11.30 pm Friday October 26, day 1 ) 

  • 180 gram Barilla type 00 wheat flour (~3 dl) 
  • 180 gram Casillo integrale wheat flour (~ 3 dl) 
  • in
  • 50 gr Fontenoce water (~ 5 dl) and 
  • 2 table spoons of starter B (se above)
 

~ in the refrigerator in my Swedish plastic bucket with lid.

 

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Create the sourdough

I let the levain stay in the refrig more hours as I had to go to the supermarket to buy yeast. This made it impossible for me to bake in the evening.

(Start 12.10 am Saturday October 27 day 2) 
In this dough I used 12 dl Barilla type 00 flour and 1 dl Casillo integrale 

 

  • I used all  the levain
  • mixed it in 5 dl  water where  I solved  1 packet of fresh yeast.
  • I added the 12 dl Barilla type 00 wheat flour  ( 1 dl Caillo wheat integarale).
  • (Should be 14 next time with this Barilla + 1 dl integrale)
  • 12.20  45 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity

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Stretching and resting

creating protein network

All stretches and room temp rest were made in my multipurpose bucket with lid.

  • 12:55 stretch 1 with wet hands. Very wet but slimy. Added about 5 gram dry salt. 
  • 18.50 stretch 2 . nice and slimy. sprinkled 1 dl buitoni  wheat flour to make it less wet.
  • 14:05 Stretch 3
  • 14:45 stretch 4.
  • 15:25. Divided in 2 parts and put each part in its bowl covered with owen paper I got from my nerighboor. This was a bad solution as the paper sticked to the dough. The paper became wet and I could not remove the paper from one of the doughs. Had to throw the dough paper mix in the compost waste bucket.
  • (The dough I saved should, after the stretching  part, have rested for about 6- 8 hours (“Over night” to  get acidity.)

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Final stretch  and formatting

Monday  October 28 0:30 am day 3 ) 

As I couldnt bake it so late, i were tired,  I decided to let it rest until the day after. but t midnight I thought about the doughs in the refrigerator wondering if they didnt dry as I did not cover them. I looked at the doughs. They had got nice volume but the paper sticked to the doughs and I could not remove the paper from one of the doughs. I succeeded to remove the paper from one of the doughs. Now it was 1 am. As the clocks are moved back 1 hour this night (we are moving to winter time)  I decided to bake this dough.

Bread bakers start at 4 am. So why not start 0:30 am?

  • 1:0  am . I stretched it without breaking it a few times over a floured surface and shaped it to a baguette.

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Fermenting – producing  CO2 bubbles

  • Set  the  oven to mac temp Celsius to get a higher room fermenting temperature.
  • 1:00 am.  I laid  the dough on the baking sheet with olive oil on the bottom to ferment 30 min.
  • It became a flat fish. I have heard about this before that sourdoughs without gluten easily loose their shape and get flat

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Baking preparation

  • 2 am Oven on max 275 Celsius.
  • I cut the top of the dough
  • .

  • Baking

The oven I have in Italy is a Ariston Hotpoint. I did not know how to use the different programs. Only after 25 minutes of baking, reading the manual, I discovered that I probably have to use the Oven pastry program.

  • 2 am bake 25 minutes in max temp with ventilation
  • 2.20. I lowered the temp to 175. (I could have had it 45 min in max as I have done before but I were tired and afraid to burn the bread)

Cooling and tasting

The bread was fully baked.  The taste is ok bu i not so acid. Maybe the yeast I added nrutralized the lactic acid baceria.

Bk.

Conclusions

Yeast
Maybe the yeast cells i added took over and neuralized the lactica acid bacteria removing the acidity. If I add yeast I dhould maybe to add so much making it easier for the bacteria to survive.

Baking paper
I must get a good baking paper but not use it during the last rest in refrigerator.

Baking
I must plan to bake in evening or weekend when the electricity is cheaper. 

Sourdough making start
I can make teh levain day 1 late. But I have to start making the sourdough as early as possible (8 am?) so I can start the baking procedure 6 pm.

 

Eighth sourdough

The bread has been baked. To be tasted in a few hours.

HINT. The main page about sourdough, its preparing methods, history and science is documented in www.kinberg.net/wordpress/stellan/sourdough_bread/

index

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introduction

This time I make a sourdough with Spelt and rye. I am curious how it will work out.

Starting date and time: Sunday August 26 at 9 am.

 

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 am Sunday  August 26, day 1) 

btr
  • 160 gram  wheat flour (~2½ dl) 
  • 160 gram rye  (råg) flour (~2½ dl) 
  • in
  • 32 gr water (~3,2 dl) and 
  • 1 table spoon of starter
 

~8 hours in the refrigerator in a aluminium  bowl covered with a lid

 

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Create the dough

(Start 5.10 pm Sunday  August 26 day 1) 
In this dough I used 6 dl rye flour Kungsörnen and 5 dl Spelt from Berte Qvarn

Levain  before  adding water and flourmix: 

 

  • I used all  the levain
  • mixed it in 5 dl  water
  • I added the 11 dl flour mix (10 dl wheat, 1 dl rye).
  • (Should be 13 next time with this spelt)
    5.20 pm. 45 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity.
  • 6.05 pm. 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

  • stretch 1 with wet hands. Very wet but slimy. Added 5 gram dry salt. 
  • 18.13 rest 2 30 min in bowl with lid in room temp
  • 18.50 stretch 2 . nice and slimy. Added 1 dl spelt wheat.
  • 18.53 rest 3
  • 19.23 Stretch 3
  • 19.30 rest 4
  • 20.00 stretch 4.
  • 20.05. Divided in 2 parts and put each part in its bowl and put the bowls in the refrigerator in plastic bags.
  • 20.10 rest 5 10 hours in the refrigerator

(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

Monday  August 27 am day 2) 

 

  • 6 am. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • 6.30  am . Took up the dough gently and stretch each dough without breaking it a few times. Very humid doughs.
  • 6.50 am got a desired  hape for both doughs

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Fermenting – producing  CO2 bubbles

  • 6.50 am.  lay  the doughs on the baking sheet with baking paper on the bottom as in the photo above.
  •  
  • I covered both bread with a lid.
  • Set  the  oven to 100 temp Celsius to get a higher room fermenting temperature.

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Baking preparation

  • 7.15 am. Doughs still fermenting. Oven on max 275 Celsius.
  •  Forgot again to cut the top of the dough
  • .

  • Baking

  • 7.50 am bake 25 minutes in 275 Celsius under cover
  • 8.15 am  removed the cover. Got a nice color.
  • 8.20. Breads have a nice dark color. Tried with a stick. Looks cooked. As I were afraid to burn the bread, I lowered the oven temp to 0 Celsius and held it so for another 15 minutes. 
    (Next time I lower it to 100 Celsius to get it fully cooked.)

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Cooling and tasting

The bread became nice but not dfully baked.  The taste is however good with a fine acidity.

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Conclusion

The dough was very humid at the last stretch before fermenting and baking. Ii forgot to cut the top again. I think another dl och flour is needed. So in total 13 dl flourmix. I have to keep it in the oven longer time at high temp to get it fullty baked. Maybe lower to 100C instead of 0C and keep it there to a total of 50 minutes baking.  

 

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

    .

  • 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 


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

    .

  • 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.

My fifth levain

index

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introduction

I follow Toms suggestions as usual with a few modifications (www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough) T

his time I decideed to start in the early morning to make the stretchings in the evening and bake the second day morning.

Starting date and time: FridayJuly 13 at 7 am.

I  follow the rest of the procedure as with my fourth lavain that is.

The fourth levain breads were not fully cooked. My neighbour told me the bread I gave him was perfect after some time in the microoven.:) This time I must provide to  let the bread be in the oven the time suggested by Tom in his video, lowering the temp when uncovering the temp so it wont get burnt. And to get more acidity I have to let the dough in the refrigerator the time indicated by Tom.

 My sourdough page is readable at  http://www.kinberg.net/wordpress/stellan/sourdough_bread/

It looks like the full wheat flour absorb more water so I had s1 dl more water in the dough.

This is the  multipurpose bucket with lid I bought at the Swedish ÖB  and used in this bake.

 

This was my levain and dough mix calculated for 2 breads:

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Day 1. Friday.

Making levain – day 1

Levain ingrediences (made this 10 am Friday July 13)
( Same as the previous levain but started at 9 am day 1, instead of in the evening and I had a different wheat flour.) 

  • Solved 1 table spoon of starter
  • in 160 gr water (1.6 dl) with hands
  • Added 160 gram  full grain wheat flour (~2½ dl)
    (NB. I did not mix two sorts of flour like Tom do) 
  • 10:10 am Put the levain in the refrigerator in a covered my plastic  bowl to rest over the day (not the night :).

A beautiful day. I went out to make a long trekking in the wood. 🙂

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Create the dough

(started 7:20 pm Friday) 

So the levain matured during about 9 hours.

  • 7.20 pm.  Back home, I mixed all  the levain
  • in 6 dl water with hands
  • I added   450 gram wheat flour + 3 dl (175 gr) dinkel flour.  Should have been more as I had to add more flour later on. Read below under Day 2- Saturday.
  • 7.30 pm. Rest 1. 40 min rest in room temp in a plastic box  with lid.
  • I added 40 gram dry coarse salt before stretch 1 over the dough. (I add dry salt if the dough is humid, salt solution if the dough is to dry.)

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Stretching and resting –
creating protein network

  • 8:10 pm  stretch 1 with wet hands.
  • Added 40 gram dry salt  as the dough was humid.
    Maybe it was to much as I believed the dough was salty.
  • 8:15 pm rest 2 in my smaller multipurpose box with lid in room temp
  • 8.45 stretch 2 Getting slimy. The box is a little bit small to stretch in but I continue  in this box.
  • 8.50 rest 3 
  •  9.20 pm stretch 3. Still a little bit wet in the bucket. Maybe because the lid keep the humidity well. That should be good for the dough.
  • 9.30 pm rest 4
  • 10.00  pm stretch 4
  • 10.05 pm rest 5
  • Divided the dough in 2 parts on a floured surface.
  • Put each part in a saucepan and
  • 11 pm.  Put the dough in saucepans, put a lid on and move theme to the refrigerator to stay overnight.

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Day 2  Saturday

Final stretch  and shaping

  • 9:00 am. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • 9:30 am . 

I understood that the dough was still far to humid.
So I decided to make to  two more stretches and foldings with 30 minutes rest, adding rye flour (I like rye flour) I was nervous about this thinking sometimes if I had to throw everything in the garbage. But I insisted trying this rescue action. It was complicated to keep the hands wet while adding flour. I had to dry the hands each time I  poured flour over the dough. Puh. But I made it.

10.30 am The dough became less liquid and I continued to the fermenting stage below.

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Fermenting – producing  CO2 bubbles

  • 10:45 am I laid the doughs over oven paper in the stews.
  • 10.50 am.  Rest 60 minutes under lids over the Oven, set to  100 Celsius. 

I jumped over the basked and shaping step again as I have no baskets for this step.
I see no reason to do this extra step Tom does, as long as I let the dough ferment and grow enough in good warm temp. I were happy with the texture in my fourth  levain.

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Fermenting. 

I just planned to cut the doughs but forgot it again. 🙁

  • 11:50 am  cut the top of the dough

    .

  • Baking 
    Started 11:50 am

  • 11:50 am. bake 25 minutes in 260 degrees Celsius under cover
    Lower temp.  to 200 degrees Celsius.
  • bake another 35 minutes in 200 degrees Celsius without cover
  • 12:50 am The breads are now cooked one hour later, because of my extra stretches and the adding of rye flour. They look nice even if I forgot to cut the top of the dough. I burned myself a little bit again. nothing serious. 

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Cooling and tasting

My babies resting after the hot esperience under towel. Tonight at the evening news can eat and taste the breads! Yummie!!! I am optimistic. 🙂

edf

7:30 pm 

My fourth levain

index

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introduction

Starting date and time: Monday July 9 at 9 pm.
I start earlier as I am tired after the trip from Göteborg.

I repeat what I made in my third bake but with a different flour and bucket.

I follow again  Tom in his Youtube  video visible in www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough

It looks like the full wheat flour absorb more water so I had 1 dl more water in the dough.

This is the  multipurpose bucket with lid I bought at the Swedish ÖB  and used in this bake.

 

This was my levain and dough mix calculated for 2 breads:

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Making levain

Levain ingrediences (made this 10 pm Monday July 10)
( Same as the previous levain but at 9 pm day 1 and a different wheat flour.) 

  • 160 gram  full grain wheat flour (~2½ dl)  in
  • 160 gr water (1.6 dl) and 
  • 1 table spoon of starter

9 hours in the refrigerator in a plastic  bowl  i laid in  a plastic bag.dough

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Create the dough

(started 8 am Tuesday, day 2) 

  • I usd Almost all  the levain (2 table spoons)
  • mixed in 600 gram (6 dl) water
  • with   450+400 gram wheat flour. (Should have been a little bit less (50 gr)  as this flour absorbed  more water.)
    2 hours rest in refrigerator in a plastic box  with lid.
  • A few gram dry coarse salt added during third stretch over the dough

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Stretching and resting –
creating protein network

  • 8.30 am  rest 1 in smaller box with lid in room temp (21 Celsius).
  • 10.30 stretch 1 with wet hands.
  • Added l dl water without salt (I were distracted by a phone call and I forgot therefore  to add salt in that water. Dry flour on the bottom of the can and hard flour grains in the dough. Less flour next time!
  • 10.35 am  rest 2 in smaller box with lid in room temp
  • 11.10 stretch 2 Getting slimy. The box is a little bit small to stretch in.
  • 8.35 am  rest 2 in smaller box with lid in room temp.
  • 11.45 Stretch 3 Stretched  the dough in a bigger plastic container as it was difficult to work in the smaller one. The dry flour grains disappeared. A nice slimy dough now.
  • 11.50 rest 4 in the smaller box with lid in room temp
  • 12.15 stretch 4. Still a little bit wet in the bucket. Maybe because the lid keep the humidity well. That should be good for the dough.
  • 12.20 rest 4 in the smaller box with lid in room temp
  • Divided the dough in 2 parts on a floured surface.
  • 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

    .

  • 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?

Third sourdough

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:

  • Levain 
    • 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.
  • dough
    • 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.

edf

Kumquat in brandy

I got a kumquat tree to my garden an d I decided to make my second Kumquat in brandy cook.  I had no brandy and money to buy it I spiced with with 99% alcohol I had it my home.

Inspired by the recipee at http://allrecipes.com.au/recipe/13971/brandied-cumquats.aspx

I did it this way:

This is my kumquat plant with ripe kumquats 
The tree had 580 gram kunquat fruits

 

I picked all the fruits with a fork to allow sugar and fruit liquid to move out and in

 

I let the fruits be in boiled water 1 minute to kill fungii spores No image with this fruit cleaning process.
I covered the fruits with water and boiled the fruits with 600 ml sugar 
The 600 ml sugar I made the firts boil with. I boiled the fruit  tender for 30 minutes.
After the first 30 min cook, I separated the tender fruits from the liquid.
I put the ligquid (it is very tasty) in a bottle to be placed in the refrigerator to be used later as a flavour in sprinkling water.
I prepared a syrup with 1 liter water and 1 kg sugar.
I covered the cooked fruits with the syrup I made and let the frutis cook for another 40 minutes.
I  cleaned 4 empty glass  containers,

added 2 spoons 99% alcohol in each one and closed the containers. 

 
The containers with the kunquat in alchol are kept for 2 weeks in room temp.  

Time to reap the basilica

We dont have that much heat and Sun here in Sweden to be able to have a lot of nice smelling basilica bushes. I were able to grow up two of them this spring and summer. They became relatively big. See below.

The sun has been shining and giving my Basilica groth and wealthy and beatiful smelling leaves.

I dedicate a part of  the song of the Sun by S Franciscus to this reap.

“Ad te solo, Altissimo, se konfano,
et nullu homo ène dignu te mentovare.
Laudato sie, mi’ Signore, cum tucte le tue creature,
spetialmente messor lo frate sole,
lo qual è iorno, et allumini noi per lui.”

( Source:  Cantico delle creature )

This is my second plant still soon to be reaped

Below is my first and biggest plant, half reaped. I decided to grind leaves with pinoli nuts and a little salt and frieze it into cubes. The cubes will be thawn, mixed with olive oil, parmesan and garlic when its time for dinner. I hope it will work out well and we will be able to enjoy the basilica.

A tasty tagliatelle with  nice smelling pesto

dav