#breadposting, #homebaking, #cooking, #hob, #baking #masala #poolish
poolish:
- wheat flour type-0, 300 gr
- lukewarm water, 300 gr
- sugar one teaspoon
- dried yeast, 0.5 gr
rising time 16 hours
dough:
- poolish
- cold water, 350 gr
- wheat flour type-0, 300 gr
- masala, 2 spoons
rising time 24 hours
Oven 250 °C
(I set the oven wrongly at 200 °C)
@Hob (group)
I'm continuing my sourdough adventures. Two days ago it was a walnut loaf using a whole-wheat mix: 50% AP, 25% spelt, 20% whole wheat (all I had left), and the remaining 5% einkorn.
Percentages: 1000g flour total, 800g water, 150g starter, 25g salt. This is pretty much my standard base recipe, flour types vary. Yields 2 large boules.
Autolyse 30 min - 6 hrs. (depending on what starter is doing), stretch & fold or slap & fold 4x at 30 min. intervals, 4 repeats (2 hours). I've experimented with further warm rise for 2-6 hr. or straight cold proofing, usually 8-48 hrs. Nothing's utterly spoiled the bake yet.
Augmented with 100g cooked whole kernels, spelt & einkorn.
Dusting: rice flour, rolled 4-grain (rye, barley, oats, wheat).
AMAZEBALLS!!!!
I've had walnut bread occasionally, this was simply outstanding.
Could have added dried fruit (chopped dates, raisins, cranberries, apricot) but decided to hold off.
Today's loaves were from my bleached flour stash -- not something I'd usually buy, but it was available on one recent grocery run and I'd not yet found unbleached or whole wheat. Figured this would be about the worst I could do.
Also gave a long (4+ hr.) room-temp ferment, followed by 24hr. in fridge. Oven preheated to 550F for 45 min with both Dutch ovens in, tray below for water. Boules popped out of proving bowels onto parchment paper, one brushed with boiling hot salt water, the other not. No augmentations, just the flour. Re-steamed oven at +10 minutes, tops off the Dutch ovens & temp dropped to 450F at 25 min, for another 20 minutes. Cure with heat off and door cracked open for another 20 min.
Tastes like, but better than, San Francisco sourdough. Might have been slightly overprooved, but good texture. Brushed crust did blister, slightly. Thinking this would go really well with olives baked in.
Next batch now proofing; 500g AP, 250g spelt, 250g einkorn. Whole einkorn 7 spelt grais, 100g, and 25g flax seeds.
That'll bake in 2 days, cold-proofing in fridge.
One of my quarantine activities has been to try my hand at sourdough baking again.
And if I may say so myself, the results at loaf #5, are now consistently excellent.
Flour is somewhat hard to come by, which means I've picked up an ecclectic variety -- al-purpose unbleached, bleached, whole wheat, spelt, semolina, cornmeal. And am mixing and matching among these, and some whole grains (spelt, einkorn).
Preferred recipe is high-hydration. (80%), stretch-and-fold (or slap and fold) rather than knead. A couple of long (48 hr.) proofs, and longer (3hr) autolyse.
Dutch-oven bake, plus a pan w/ boiling water added for steam. Preheat D.O. and oven to 500F, bake covered at 500F for 10 min, reduce to 450 for 10, then uncover for another 25 min at 450, turn off oven and crack door for another 20 min to cure.
Eating still warm is frowned on, but tastes so damned good.
Starter took 6 days to really get going, but is now gangbusters.
Flour, water, and salt. Hard to believe that's all it is.
First few attemps came out bricklike. Remainder have progressively improved.
Very happy with results.
