Category Archives: Taste

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

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  • Baking

  • 7.45. bake 25 minutes in 260 degrees celsius under cover
    The doughs grew three times, probably because I forgot to cut the doughs.
  • I lowered the oven temp to 0 and held it so for another 25 minutes. I were afraid to get the bread to burned as I have the bread laying high in the oven. A friend of mine use to lower the temp too after a while in the oven.
    the breads seemed not to be full baked so I set the temp to 100 for aother 25 minutes.

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Cooling and tasting

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

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Conclusion

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

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

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