Category Archives: Taste

sourdough 34 210514

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Introduction

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My main sourdough page is published at www.kinberg.net/wordpress/stellan/sourdough_bread/

This is my sourdough bake 34 making two small loaves (with 350 gr flour)

Sourdough 31 (April 1, 2021), 32 (April 14, 2021), and 33 (April 14) became almost perfect. I never documented these on my site. I only have paper notes for these.

baking diary notes

This is not a professional recipe page.
These are my baking diary notes that help me remember what I did on the previous bake. 

Time

I started this bake on Friday 20.30 May 14, waking my starter B

Method used

i follow again my previous two bakes method using:

  1. Alex method of having the  waked starter (I call it levain) stay overnight in the fridge to get many lactic acid bacteria and
  2. then the day after, have it rest in the oven with the light on until it doubles in size and the floating test is passed.
  3. After having created the dough for two small pieces of bread,
  4. I start working with it with Tom’s stretch method ( 4 stretch periods with 30 minutes rest in between) before the fridge acidification rest. 
  5. After this work, I will let the dough rest in the fridge for 8 hours to gain acidity.
  6. I will thereafter follow Alex´s edge folding and format method
  7. to prepare the baking bucket with the bottom and sides covered with baking paper, and let the dough grow at room temp or the oven with the light on until it gets a nice elastic surface.
  8. I hope to remember to cut the dough and spray the oven for high humidity.
  9. I will bake at max temp 35 minutes with the lid on and then lower the temp to about 170 or another 35  minutes, removing the lid.

I hope I will get two loaves with good acidity, consistency, and crunchiness.

 

  • Index

    • Introduction
    • Baking log 
        1. Waking up sourdough
        2. The levain floating test
        3. Making the dough
        4. Stretching with Tom’s method.
        5. Rest overnight in the fridge
        6. Edge folding with Alex´s method
          • Bottom top, left-right folding
        7. Fermentation rest in the breadbasket
        8. Preparing for the bake
        9. Bake with lid
        10. Bake without lid
    • Conclusion
  •  

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Baking log

1. making levain = Waking up sourdough Friday 20:30

  • 100 gr room temp Fontenoce water
  • 80 gr wheat flour Semola
  • 20 gr farina integrale.
  • 1 tablespoon starter B

Rest (1) in fridge from 21.10 until Saturday 09.00 

At Sat 09.00 I put the levain in the oven with the lamp on and a bowl with warm water. Alex´s method.

Sat 11.00. the levain did not grow so I added a tablespoon of flour with Yeast cells (“Lievito madre” from Spesa Mia  market in Canneto)

Sat 16.30 (after  2 hours 10 min) it had doubled in size and
Alex´s levain floating test was passed.  Alex´s method. 

2. Create the dough. 
Sat 16.30
Alex mnemo adjusted. 1L:2W:3.5F

  • 225 gr levain (L) (total weight:  225 g)
  • 444 gr Fontenoce water (W) (total weight: 669 g)
  • 731 gr Semolino Pratore flour (F) (total weight:  1400 g)
  •  
Rest 1.  Flour water-absorbing 30 min
Sat 16.45
Work 2 – 4stretching/rests. Sat 16.45 Following Tom’s method.

Added 5 gm salt solved in warm water before the first stretch. Good consistency, almost slimy.

Rest 3. In to fridge overnight Sat 19.00 in a bucket with lid
Out of fridge Sun 10.00 AM to warm up 10 minutes.
Rest 4. Warming up. Out of fridge Sun 10.00 in a bucket with lid.
Work 3. Edge folding Sat  11.40 Alex´s method

I prepared a Semolino flour and “Lievito madre” mix (90-10%). I know that this “Lievito madre” flour has lot of yeast cells in it.

I fliped the dow and sprinkled it with this mix. 
I made Edge stretching

11.50 a 30 minutes rest of the dough under cellophane. Alex´s method
Work 4. Sat 12.20 Last edge stretch and formating to get a good surface tension – Alex´s method with knife pushing.
Rest 4 – fermentation – Sat 12.30

In thin aluminum bowl over a warm pellet oven.
Heating meanwhile up the oven to max temp.

Work 4. Baking preparation

  • Cut the dough.
  • sprinkle water at the baking start.
 Rest 5. Baking without lid. Sun 21.25
out of oven Fri 23.10 (after 1 hour 45 minutes)

 

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Conclusion

Quality Vote
(1 =  bad ->5  = best)
Crunchiness  
Inside texture   
Taste  
Acidity   

 

 

Sourdough 26

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Introduction

 

My main sourdough page, published at www.kinberg.net/wordpress/stellan/sourdough_bread/

This is one of my pages in my baking diaryIMPORTANT. This is not a professional recipe page.
These are my baking diary notes that help me remember what I did on the previous bake. As you may have read on my main page I recommend keeping notes of quantities and time to learn from past mistakes. So have I done since I started making sourdough bread.

  1. I followed Alex´ s method almost entirely this time.

I got a nice texture but not the acidity I looked for. read my conclusion.

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Index

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Baking diary notes

 

Waking up sourdough Fri 15.40
(Should have started at 13.30)
= make Levain
Time: until it double in size and floating test passed, 3 hours, 20 min.

Making the dough Fri 19.00

with  My mnemonic proportion:

  • 1 levain (200 gr):
  • 2 water (400 gr):
  • 3.5 flour (700 gr) I used extra 100 gr Semola
    (it could have been some 20 gr more) 

Rest 1 Fri 19.10  (40 minutes in oven with lamp on)

kneading Fri 19.50 10 minutes

  1.  Add 12 salt and espresso cup of water
  2. Method: turn. grab, turn, smash, pull, role)
    (still to sticky. Remember 2. 20 gram more flour.)

Rest 2 Fri 20:10 (4 hours in oven in bucket closed with lid)

Fold and format before final rest. Fri 23.05
I start 65 earlier, earlier as I am tired. 

all folds with quick movements!

Folding 1
Sticky big dough

      1. Drop dough on unfloured table
      2. Sprinkle with flour and flip
      3. Fold the Edges in the center 
        until you get a rough ball.

Rest 3 (30 min on table covered with cellophane) Fri 23.10
until it get a pancake shape

Folding 2 Fri 23.40
I first of all divide the dough into 2 loaves. This big on has not enough space in my small bread baskets and then the baking bucket.

      1. Sprinkle the dough and flip it upside down.
      2. Fold the bottom to almost top
      3. Right to almost left
      4. Left to almost right.
      5. Top to bottom
      6. and bottom to top
      7. roll it up.
        Form into a loaf.

Final loaf shaping with hand

    1. Push the  loaf with knife in all directions.
    2. Feel the surface tension

Rest 4 Fri  (overnight in fridge)

    1. Put loaf in  floured bucket.
    2. Cover with handkerchief. in the fridge

Baking preparations.

    1. 2 hours before using it or when dough  bounces back when gently poking it,
    2. prepare oven paper
    3. Put oven at max temp with bowls and lids.
    4. Brush away extra flour.
    5. Dough into the hot bowl
    6. Cut it
    7. Spray water over–

Baking

    1. vith lid
      lower to 220 C (?)

      bake for 25 min
    2. Without lid
      bake for another 25 min or until stick test passed.
       

After bake

  1. Cool over grid
    without covering it to preserve crispiness

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Conclusions

Quality Vote
(1 =  bad ->5  = best)
Texture  3
Taste 4
Acidity  2

Very good texture and taste but low acidity.

 Looking at sourdough bake 9 I found the difference between the method I used here (Alex’)  and at that time (Tom’s).

I wrote at that time:
“I got a good acidity keeping the stretched doughs in the refrigerator over night 12 hours 15 minutes. “

With Alex method the lactobacilli have not time and temp to multiply enough. So I get a levain with few lactobacilli able to multiply in the dough.
The high temp that Tom recommends may also have helped.

Plan for next bake

I can not believe that the problem with acidity is that I have a poor or weak lactobacilli culture in my starter. 

In my next bake, I plan to keep the levain overnight in the fridge as Tom suggests and next morning, take it out 1 hour before using it and keep it in the oven as Alex suggests, to allow the yeast cells to multiply. Then I  use it when making the dough when the floating test is passed.

sourdough 25 – baking diary

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Introduction

 

My main sourdough page is published at www.kinberg.net/wordpress/stellan/sourdough_bread/

This is my sourdough bake 25. I am tired about recipe that does not work because of different flour quality.  Alex’ Mnemo  did not work. I had this time to add another 100 gram of this Italian flour. 
As I had to add flour I had to knead the way I have done for 30 years with ordinary white bread. I like however several of Tom’s and Alex ‘ methods.
But I will probably mix chosen techniques from this bake on.
The important is to get a fluffy porous bread that sometimes has a touch of acidity. And of course the color and consistency.

baking diary notes

This is not a professional recipe page.
These are my baking diary notes that help me remember what I did on the previous bake. 

N.B. Now I write how I did. if you want, compare with Alex’s method in his video.Index

  • Introduction
    1. Waking up sourdough
    2. The levain floating test
    3. Making the dough
    4. Kneading
    5. Edge folding
    6. Bottom top, left-right folding
    7. Preparing for the bake
  • Conclusion

1. Waking up sourdough Thursday 10:15

I did like this:

  • 100 gr warm (about 28 celsius) Fontenoce water
  • 100 gr wheat flour is “Semola Mulino Pratore
  • 1 tablespoon starter A+ (I have  4 starters)
    To get a warmer oven I put in a bowl with hot water.

13:50 (after 3 hours 35 min), it doubled in size!

The levain floating test – did not pass
probably because I moved the dough around and it collapsed.

3. Making the dough Thursday 13:50

  • 1 part sourdough (200 gr)
  • 2 parts water (400 gr),
  • 3 parts flour (600 gr. Later added another 100 gr)  Pratore Semola
  • Mixed with hands.

Rest 1 (4 hours room temp) Thursday 14:05

I forgot to do like Alex instructed. Should have let it rest only about 1 hour.
In the oven with the lamp lighted in my plastic bucket with lid.

4. Kneading Thursday 18:00

  • Added 12-gram salt and a splash of water.
    Had to add another 100-gram flour as said above.
  • Worked in salt and the extra flour into the dough using know and then as Alex method   (lift in the middle, turn, grab, turn, smash, pull, role)

Did this for 10 minutes but the dough was still to sticky.
I had to add another 100 gr flour   Pratore Semola as I wrote above.

 

Rest 2 (1 part over night the other about 3 hours in the oven) Thursday 18:40

Had bowls prepared and a 50 50 mix rice flour, wheat flour

I divided the drought in two parts:

I formed these with the hand to balls and then had these move around with a  knife like Alex does before the shaping. I think it is good for the dough surface tension.

I sprinkled these with the mix and flipped these into the bowls.
I sprinkled the top of the doughs in the bowls and covered with a handkerchief.
The one I put in the refrigerator I covered also with plate to preserve humidity.

I want to taste the difference in acidity between the two pieces.

7. Preparing for the bake dough 1: Thursday 21:55
dought 2: Friday 11.00

With the dough 2
 I tried to make a last stretch (left right, bottom up) like Tom does before format and fermenting. And I had the dough back to the bowl to ferment over the oven that is active set to heat up to max. the dough 2 was put to bake at about 13.25. removed the lid after about 30 minutes. Had a nice color.

  1. Flip the dough upside down on a floured plate.
  2. Remove the flour on the top with a brush. 
  3. Put oiled oven paper pieces (circle) in the bowl.
  4. Cut the dough twice with low angle. 
  5. Place the dough as gentle as possible without burning yourself. 
  6. Spray the dough with water 
  7. Put immediately the hot lid back on the pot
  8.  Put the pot with the dough in the oven and.
  9. Lower to 220 C.
  10. Kept the lid on 35 minutes
  11. Remove the lid 22.30. Nice color.
  12. Baked another 25 minutes.

Out of oven. Dough 1: Thursday 22.40
dought 2: Friday 14.30

Seemed to be cooked.
Looked nice.

Bread 1: Put it to cool on the grid on handkerchief.
bread 2: put it to cool on the grid without covering it.

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Conclusion

 

 

Sourdough 24

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Introduction

This is my sourdough bake 24. I am not sure if my starter A was good enough. I have had it in the frig for almost a year refreshing every week.
I decided to add 1 dl of a flour with lactic acid bacteria I bought her on Lipari when I “1. waked up the starter”. I got a surprise. See below at step 1.

N.B. Now I write how I did. if you want, compare with Alex method in his video.

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Index

  • Introduction
    1. Waking up sourdough
    2. The levain floating test
    3. Making the dough
    4. Kneading
    5. Edge folding
    6. Bottom top, left-right folding
    7. Preparing for the bake
  • Conclusion

1. Waking up sourdough Monday 12:20

The first waking up I made at 8.40 did not succeed. The sourdough mix did not double in size despite more than 3 hours in the oven. I thought that my starter maybe had no good yeast cells. As I said in my intro, I have it refreshing in the frig one year now.

So I did like this:

  • 100 gr warm water
  • 100 gr wheat flour is “Mulino Pratore Tipo 1
  • 1 tablespoon starter B (I have  4 starters)
  • 1 dl flour “Lievito madre attivo (flour with lactic acid bacteria)

After 1 hour, it tripled in size!

2. The levain floating test – passed
(he calls the levain sourdough. It  is ready when:

  • When it is bubbly
  • and pass the floating test

My levain  passed the floating test!

 

3. Making the dough Monday 13:20

  • 1 part sourdough (100 gr)
  • 2 parts water (220 gr),
  • 3 parts flour (320 gr)  Pratore tipo 1

Mixed well with hands.

Rest 1 (30/60 min room temp) Mon 13:35

Let it rest  in the oven with the lamp lighted in my plastic bucket with lid.

4. Kneading Mon 14:35

  • Added 6 gram salt and a splash of water.
    ( I made the half amount of dough)
  • Work the dough as Alex shows in the video:
    • lift in the middle
    • turn
    • grab
    • turn
    • smash
    • pull
    • role

Did this  10 minutes but the dough was not sticky.
I had to add another 100 gr flour Pratore tipo 1
Error when creating the dough, step 3?

Rest 2 (4 hours in oven) Mon 15:10

Let the worked dough rest 4  hours in a warm environment in a bowl covered with cellophane.

It grew and filled the bowl.

5. Edge folding Mon 19:10
(To build surface tension.)

  • flip the dough on a unfloured countertop
  • Sprincle the dough
  • and flip it

With quick movements:

fold the 4 edges to the center, 
until you get a rough ball.

 

Rest 3 covered (30 min room temp) Mon 19.15

Rest for another 30 minutes covered on the table.

It will flatten slightly to a panncake shape

Now Sprinkle it with flour and flip it.

 divided the dough in two parts.

 

6. Bottom top, left-right folding Mon 19.45
(To build surface tension.)

With each dough, I made the folding as below:

  • Fold the bottom to almost top
  • Fold the right to almost left
  • Fold the left to almost right
  • Fold the top to bottom.
  • Fold the bottom to almost top
  • Roll it up
  •  use your hands or a flat knife and slowly but firmly
    push the dough in all directions
     

The dough has a nice surface tension. Easy to manage and form to a ball.

50% rice flour, 50 % wheat flour)

Dust the bowl and dough

put the dough  upside down in the baskets

Heated up the pots in the oven at 250 C.

Prepared to pieces of oiled oven paper (2 circles)

Rest 4 in basket over the oven.) Mon 19.50

7. Preparing for the bake Mon 21.25

  1. Flipped the dough upside down on a floured plate.
  2. Removed the flour on the top with a brush. (FORGOT THIS)
  3. Put the oiled oven paper pieces (circle and rectangle) in the bowl.
  4. Place the dough as gentle as possible without burning yourself
  5. Cut the dough twice with low angle. (FORGOT THIS with one dough)
  6. Spray the dough with water 
  7. Put immediately the hot lid back on the pot
  8.  Put the pot with the dough in the oven and.
  9. Lower to 220 C.
  10. Kept the lid on 25 minutes
  11. Remove the lid 
  12. Baked another 25 minutes.

Out of oven Mon 22.20

Seemed to be cooked.
Looked nice.

Put it to cool on the grid on handkerschief.

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Conclusion

I got two nice-looking bread, soft with nice shape and taste. But it didn’t get any acidity. Maybe because I did not leave it in the fridge overnight as Alex recommended.

Sourdough 23 – Alex method

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Introduction

This is my 23:d sourdough bake. But it is the second sourdough made following Alex in his youtube below. I like his  7 step method.
I did not do exactly as he advise. I write in red text color when I “sinned”.

I learned from this bake that to much salt kills the yeast. I had to have a lot of time in the oven to get it cooked. And it became a massive piece yet sticky instide. But it looked good. 🙂

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Index

  • Introduction
    1. Waking up sourdough
    2. The levain floating test
    3. Making the dough
    4. Kneading
    5. Edge folding
    6. Bottom top, left-right folding
    7. Preparing for the bake
  • Conclusion

1. Waking up sourdough Friday 19:35
Could have started with this on Saturday at about  eleven (11:00) to have  a dough ready at about 19:00 to be put in the frig (Rest 4).

  • Take 1 (2)  tablespoons of starter
  • 100 gr warm water
  • 100 gr bread flour (my wheat flour is “Mulino Pratore Semola maccinata di grano duro siciliano”.)

In the cold oven with temp off and light on, for about 1 hour 45 minutes or until the test below is passed
( I put it in the refrigerator over night from Friday 19.40 to Saturday 18.00).

2. The levain floating test
(he calls the levain sourdough. It  is ready when:

  • When it is bubbly
  • and pass the floating test

My levain did not pass the floating test!
It sunk to the bottom immediately)

3. Making the dough Saturday 18:00

He uses this mnemonic:

  • 1 part sourdough (200 gr)
  • 2 parts water (400 gr = 0,4 lit),
  • 3 parts flour (600 gr).
    As said above I used “Mulino Pratore Semola maccinata di grano duro siciliano”.

Mix well with hands.

Rest 1 (3060 min room temp) Sat 18:30

Let it rest covered with cellophane for 30-60 minutes in room temp. 18.30
I put it the oven with the lamp lighted in my plastic bucket with lid.

Add 12 gram salt and a splash of water.
Dissolve the salt.

I added to much salt. 19:30!

4. Kneading Sat 19:35

Do this 10 minutes or until the dough is elastic, tacky but not sticky.

Rest 2 (4 (2,5) hours in oven) 19:50

Let the worked dough rest 4 (I let it rest only about 2,5 hours) hours in a warm environment in a bowl covered with cellophane.

  •   flip the dough on a unfloured countertop
  • Sprincle the dough
  • and flip it

5. Edge folding Sat 22:30
(To build surface tension.)

With quick movements

fold the 4 edges to the center, 
until you get a rough ball.

Rest 3 covered (30 min room temp)

Rest for another 30 minutes covered on the table.

It will flatten slightly to a panncake shape

Now Sprinkle it with flour and flip it.

6. Bottom top, left-right folding Sat 23:00
(To build surface tension.)

  • Fold the bottom to almost top
  • Fold the right to almost left
  • Fold the left to almost right
  • Fold the top to bottom.
  • Fold the bottom to almost top
  • Roll it up
  •  use your hands or a flat knife and slowly but firmly
    push the dough in all directions
     

The dough has a nice surface tension. Easy to manage and form to a ball.

Rest 4 in in the refrigerator overnight.) Sat 23:25
50% rice flour, 50 % wheat flour)

Dust the bowl and dough

put the dough  upside down in the basket

Dust the drought with flour mix and cover with handkerchief.

7. Preparing for the bake 6:45

Take it out 2 hours before working with it.

  1. Heat up the pot in the oven at 250 C.
  2. Prepare to pieces of oiled oven paper (circle and rectangle)
  3. Flip the dough upside down on a floured plate.
  4. Remove the flour on the top with a brush.
  5. Put the oiled oven paper pieces (circle and rectangle) in the bowl.
  6. Place the dough as gentle as possible without burning yourself
  7. Cut the dough twice with low angle.
  8. Spray the dough with water 
  9. Put immediately the hot lid back on the pot
  10.  Put the pot with the dough in the oven and.
  11. Lower to 220 C.
  12. Keep the lid on 25 minutes
  13. Remove the lid 
  14. Bake another 25 minutes.

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Conclusion

 

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 23:d bread.

the third bread I am very satisfied with.

I were satisfied with: 

sourdough 9

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introduction

My ninth sourdough was made following Sabastiéns advices I have shared at  www.kinberg.net/wordpress/stellan/sourdough_bread/#Sebastien

But the dough became to to wet with the Italian  flour I used and I got a flat bread good to make Pane Cunzato with.

This time I go back to Tom’s method with stretching.

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 Saturday  August 24 at 22.15) 

  • 100 gram  Italian Divella I wheat flour bought at Discount Canneto
  • 80  gram Italian integrale Casillo  wheat flour bought at Discount Canneto
  • in 180 gram water (~ 2 dl) and 
  • 2 spoons of a bubbleing starter

~ 11 hours in the refrigerator in my plastic box with cover.

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Create the dough

(Start 11 am Sunday  August 25) 

I solved all the levain in 4 dl Fontenoce water 

Then I added  12 dl wheat flour 1 Divella bought at Discount Canneto

I mixed this with a wooden spoon

  • 45 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity over the frigerator where it is warmer
  •  

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Stretching and resting

creating protein network

  • I added A few gram dry coarse salt before the first stretch
  • The rest of the stretches and 30 min rest proceeded well. The dough became elastic and slimy stretched well.
  • Last and fourth stretch at 13.30
  • I divided the dough in 2 parts and put it in the refrig in two bowls covered with plastic.
  • it has to stay overnight (>8 hours) but as I started late (I needed to sleep som more today) I decided to leave it in the frig until tomorrow. 

(As recommended 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  morning August 26) 

  • 10.30 am. Took out the doughs from the refrigerator to rest 60 min in room temperature.
  • 11.30  am . Took up the dough gently and stretch each dough without breaking it a few times. 

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Fermenting – producing  CO2 bubbles

  • 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

  • 1.30 pm oven at 250 temp Celsius when I put the cutted doughs in the oven to be baked 
  • .

  • 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.

 

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Conclusion

i got a good acidity keeping the stretched doughs in the refrigerator over night 12 hours 15 minutes. The doughs were nice after having been warmed up. I had flour on the table when I made the last stretch before formating. I did not got the nice  holes maybne because of that but however I got a good consistence.

the first bread I am very satisfied with.

Sourdough 11

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 sourdough  culture with me from Sweden I had to make one myself. I followed Manfred  Enoksons receip in my main sourdough page at http://www.kinberg.net/wordpress/stellan/1-sourdough-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.

 

Sourdough 8

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.

.

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.

.

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.  

 

Sourdough 11

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.

.

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

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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