Recipe: Starter feed: 25 g whole wheat, 25 g whole rye, 50 g water (yields 100 g starter 100% hydration) 300 g bread flour 100 g all purpose flour 50 g whole wheat flour 375 + 8 g water 10 g salt 1.5 tea spoons vanilla paste 2 tea spoons vanilla extract 3 g food grade lavender, ground Zest from 1 lemon 15-20 g honey 15 g ube (purple sweet potato) powder
So, in baker percentage, it’s 85%+ hydration with 80% white flour, 15% whole wheat, 5% rye, 20% starter and 2% salt. Because of the additives, the hydration got pushed a bit higher I suppose. Also there’s no good reason to use all purpose flour other than I have too much of it and slowly utilizing it in my bread, so probably replacing it with bread flour would be even better here.
Method: 1) The night before, feed the starter as indicated. The heater at home broke so the ambient temperature is about 60-63 F (about 15-16 C). next morning, the starter more than doubled, it’s a champ. In the morning: 2) combine the remaining flours. Divide the flour mixture by weight into 2 separate bowls 2 to 1: 300 g and 150 g. 3) add 15 g ube powder to smaller part and mix untill even. 4) add water to each bowl in 2:1: 250 / 125 g and mix. The colored mix didn’t fully hydrate so I added another 8 g of water. 5) autolyse 1 hour. 6) add starter 2:1: 66 g and 34 g to each bowl, with wet hands stretch and fold to incorporate 7) leave for 1 hour (fermentolyze?) 8) add salt and the inclusions in 2:1 ratio where possible: I added 7/3 g of salt, 2/1 g of ground lavender and so on. Honey was loosely measured, didn’t note down the final amount. Zest went into the white dough because I couldn’t bother to divide. Mix using slap and fold method until incorporated. 9) Leave for 1 hour. 10) Lazy lamination: dusted the counter with rice flour, let the white dough drop, lightly stretched it into long rectangle. Then air stretched the colored dough into similar shape, slapped on top, folded like a letter: 1 third over and the other side over everything. Transferred to a square dish, rest for 1 hour. I suspect the lazy lamination (not stretching the dough more initially) is what led to the thick pattern forming). 11) did 2 more coil folds with 3rds over with 1 hour rest intervals. 12) after the second coil fold, transferred the dough to a taller narrower bowl and laid as flat as possible. Rest fermented in oven with light on until roughly +40% rise. So in total the fermentation took about 7-8 hours for me with temperature gradually rising and the last 2 hours probably the best fermentation temperature in the oven. 13) shaping: first time working with such high hydration dough, it was so delicate I felt I was piercing it through by applying any pressure, but somehow i folded it like a letter again and rolled up (not really as tightly as I would have liked, and it was trying to spread). Transferred to banneton, pinched the sides together again. Cold proof in fridge for 16-17 hours. 14) preheated the Dutch oven at 500 F at least 15 minutes at maximum temperature. The loaf was still willing to spread due to loose shaping and the tear already started forming, but I scored it as usual and hoped for the best. Baked at 500 F with lid on for 20 min, then another 20 at 450 F with lid off. I checked at 15 minutes of the second part of the bake but decided to give it another 5.
So, takeaways: * I wanted to make a swirl, but I like the pattern I achieved. If you want thicker more pronounced layering, do lazy lamination! • seems that spacing out the initial fermentation steps at cold temperatures is great! • If I try this again I’ll probably drop the hydration % a bit more, or not use any all purpose flour. My feeling was the dough was too delicate and just difficult to shape.
papa_scabs
Very well done.
😎
lala_machina
Here I sit, so full-hearted Came to bake, but actually arted
5 Comments
Recipe:
Starter feed: 25 g whole wheat, 25 g whole rye, 50 g water (yields 100 g starter 100% hydration)
300 g bread flour
100 g all purpose flour
50 g whole wheat flour
375 + 8 g water
10 g salt
1.5 tea spoons vanilla paste
2 tea spoons vanilla extract
3 g food grade lavender, ground
Zest from 1 lemon
15-20 g honey
15 g ube (purple sweet potato) powder
So, in baker percentage, it’s 85%+ hydration with 80% white flour, 15% whole wheat, 5% rye, 20% starter and 2% salt. Because of the additives, the hydration got pushed a bit higher I suppose. Also there’s no good reason to use all purpose flour other than I have too much of it and slowly utilizing it in my bread, so probably replacing it with bread flour would be even better here.
Method:
1) The night before, feed the starter as indicated. The heater at home broke so the ambient temperature is about 60-63 F (about 15-16 C).
next morning, the starter more than doubled, it’s a champ.
In the morning:
2) combine the remaining flours. Divide the flour mixture by weight into 2 separate bowls 2 to 1: 300 g and 150 g.
3) add 15 g ube powder to smaller part and mix untill even.
4) add water to each bowl in 2:1: 250 / 125 g and mix. The colored mix didn’t fully hydrate so I added another 8 g of water.
5) autolyse 1 hour.
6) add starter 2:1: 66 g and 34 g to each bowl, with wet hands stretch and fold to incorporate
7) leave for 1 hour (fermentolyze?)
8) add salt and the inclusions in 2:1 ratio where possible: I added 7/3 g of salt, 2/1 g of ground lavender and so on. Honey was loosely measured, didn’t note down the final amount. Zest went into the white dough because I couldn’t bother to divide. Mix using slap and fold method until incorporated.
9) Leave for 1 hour.
10) Lazy lamination: dusted the counter with rice flour, let the white dough drop, lightly stretched it into long rectangle. Then air stretched the colored dough into similar shape, slapped on top, folded like a letter: 1 third over and the other side over everything. Transferred to a square dish, rest for 1 hour. I suspect the lazy lamination (not stretching the dough more initially) is what led to the thick pattern forming).
11) did 2 more coil folds with 3rds over with 1 hour rest intervals.
12) after the second coil fold, transferred the dough to a taller narrower bowl and laid as flat as possible. Rest fermented in oven with light on until roughly +40% rise. So in total the fermentation took about 7-8 hours for me with temperature gradually rising and the last 2 hours probably the best fermentation temperature in the oven.
13) shaping: first time working with such high hydration dough, it was so delicate I felt I was piercing it through by applying any pressure, but somehow i folded it like a letter again and rolled up (not really as tightly as I would have liked, and it was trying to spread). Transferred to banneton, pinched the sides together again. Cold proof in fridge for 16-17 hours.
14) preheated the Dutch oven at 500 F at least 15 minutes at maximum temperature. The loaf was still willing to spread due to loose shaping and the tear already started forming, but I scored it as usual and hoped for the best. Baked at 500 F with lid on for 20 min, then another 20 at 450 F with lid off. I checked at 15 minutes of the second part of the bake but decided to give it another 5.
So, takeaways:
* I wanted to make a swirl, but I like the pattern I achieved. If you want thicker more pronounced layering, do lazy lamination!
• seems that spacing out the initial fermentation steps at cold temperatures is great!
• If I try this again I’ll probably drop the hydration % a bit more, or not use any all purpose flour. My feeling was the dough was too delicate and just difficult to shape.
Very well done.
😎
Here I sit, so full-hearted
Came to bake, but actually arted
That’s some delicious looking Rorschach test
Zowie! That is almost too beautiful to eat!