.

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.

.

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.

.

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.

.

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. 🙂

.

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

• Work the dough as he shows in the video:
  • lift in the middle
  • turn
  • grab
  • turn
  • smash
  • pull
  • role

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.

.

Conclusion

 

.

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

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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).

.

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.

.

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.

.

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.

.

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

.

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: 

• my third sourdough bake (in Sweden following Tom)
• my seventh sourdough bake (in Sweden following Tom)
• My eight sourdough bake (in Sweden following Tom)
• my tenth  sourdough bake (in Sweden following Tom)
• my eleventh sourdough bake(in Italyfollowing Tom)
• my twenty-second sourdough bake(in Italy following partly Alex)

.

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

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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.

.

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
•  

.

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.)

.

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. 

.

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

.

Cooling and tasting

 

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

 

.

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.

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

• Introduction
• Making a starter
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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.

.

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 CO₂ bubbles in he starter. Here is Manfreds video. he talks Swedish but you seehow he is doing the starter .

.

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.

 

.

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

.

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.)

.

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.

.

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

.

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.

 

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

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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

.

Making levain

Levain ingrediences (made this 9 am Sunday  August 26, day 1) 

• 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

 

.

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.)

.

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

.

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.

.

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.)

.

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.  

 

Eating the seventh bread…

index

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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

.

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

.

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:

.

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.

.

Cooling and tasting

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

.

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 

index

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

.

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

 

.

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

.

Create the dough

(started 8.40 am Tuesday, day 2) 
In the dough I used only Vetemjöl special from Coop.

• I used all  the levain
• mixed in 5 dl  body temp  warm water
• with   10 dl wheat flour.
  45 min rest in room temp in a plastic box  with lid.
• A few gram dry coarse salt added during first stretch over the dough

.

Stretching and resting –
creating protein network

• 8.50 am  rest 1 in big white bucket with lid in room temp (21 Celsius).
• 9:35 stretch 1 with wet hands. Very wet but slimyy. Added dry salt. Thisnking about pouring over 1 dl dflour at next stretch.
• 9.45  am  rest 2 in box with lid in room temp
• 10:15 stretch 2 .  Added 1½ dl flour. Made more stretches and dough movements to get the flour absorbed. It is nice and slimy
• 10.25 am  rest 3
•  
• 11.45 Stretch 3
• 11.50 rest 4
• 12.15 stretch 4.
• 12.20 rest 5 8 hours in the refrigerator
• Put each part i a bowl and
• 1 pm.  Put the bowls in the refrigerator in plastic bags.

The doughs should, after the stretching  part, have rest for at least 8 hours (“Over night” to  get acidity. But I didnt so the bread did not get the acidity of my previous breads.

.

Final stretch  and formatting

I am tired today  and didn’t want to get the bread baked to late so I decided to start earlier,  after just a 4½ hour dough rest in the refrigerator. I think I will get a good sourdough anyway as I added to whole levain to the dough.

• 5.30 pm. Took out the doughs from the refrigerator to rest 30 min in room temperature.
• 6.00 pm . Took up the dough gently and stretch each dough without breaking it a few times.
• got a desired  circular shape for both doughs

.

Fermenting – producing  CO₂ bubbles

• 6.15 pm I laid  the doughs on the baking sheets.
• I covered with lids.
• I set  the  oven to 50 temp Celsius during the first 40 minutes rest to get a higher fermenting temperature and to max (270 Celsius) the last 30 minutes.
• I let the  doughs rest totally 1 hour before the baking preparation:

.

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.

.

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?

 

.

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.