Been experimenting with Zippy’s “Later” bread method. Worked wonderfully
Been experimenting with Zippy’s “Later” bread method. Worked wonderfully
by Fun_Hat
4 Comments
Fun_Hat
This is probably one of the best loaves I have made.
The details:
* 300g Caputo 00 flour
* 150g KA Bread flour
* 4.5g Diastatic malt powder
* 100g starter (fed with KA bread flour)
* 10g salt
* 350g water.
Did a 1hr autolyse with the flours, water, and malt powder. Added the salt and starter and mixed, then let ferment at room temp (~75F) for 2 hours. Did 5 sets of coil folds during this time.
Transferred the dough to the fridge, and let it sit for 3 days. Did 1-2 coil folds a day, depending on how much the dough had relaxed.
Started this loaf on a Tuesday. On Friday night I took it out and shaped it, then transferred it to a banneton. Saturday I did some stitching as it had relaxed a bit, and then Sunday morning (today) I baked it. In all it was a 119 hour ferment.
**On Flavor**:
I have only been doing this for 2 years, but this was the best tasting loaf I have made so far. That long cold ferment really gives the dough time to develop flavors. Interestingly enough, there was basically no sour flavor. It just tastes, well, more like bread. You get a lot of subtle flavors that come through. A yeastiness, a subtle sweetness, a nutty flavor in the crust. If you read Zippy’s notes, they say it makes a deeply flavorful loaf of bread. I wasn’t entirely sure what that meant and figured it was just “sour”. Don’t get me wrong, it is still just bread, but it is good bread.
**On Hydration:**
As this is a high hydration loaf, it requires a bit more attention to get enough strength for a nice loaf shape. This is slightly exacerbated by the long ferment, so you need quite a few coil folds to get there. However, when it comes time to shape, handling the dough is very easy. The chilled dough is much stiffer, and I didn’t even need flour on the counter to shape it. Zippy actually recommends a lower hydration somewhere in her notes, but I prefer a higher hydration dough as I live in a very dry climate, and had no issues. So I think you can go either way on this.
**On Shaping:**
This loaf is my third attempt, with the previous ones not turning out as great. On a previous attempt, I shaped the night before and then baked the next morning. I had areas in the loaf that were dense and gummy. I believe this was from the dough getting squished together during shaping, and not having enough time to relax and get a bit of gas back in it. By giving it nearly 36 hours between shaping and baking that seemed to eliminate the previous problem.
4 Comments
This is probably one of the best loaves I have made.
The details:
* 300g Caputo 00 flour
* 150g KA Bread flour
* 4.5g Diastatic malt powder
* 100g starter (fed with KA bread flour)
* 10g salt
* 350g water.
Did a 1hr autolyse with the flours, water, and malt powder. Added the salt and starter and mixed, then let ferment at room temp (~75F) for 2 hours. Did 5 sets of coil folds during this time.
Transferred the dough to the fridge, and let it sit for 3 days. Did 1-2 coil folds a day, depending on how much the dough had relaxed.
Started this loaf on a Tuesday. On Friday night I took it out and shaped it, then transferred it to a banneton. Saturday I did some stitching as it had relaxed a bit, and then Sunday morning (today) I baked it. In all it was a 119 hour ferment.
**On Flavor**:
I have only been doing this for 2 years, but this was the best tasting loaf I have made so far. That long cold ferment really gives the dough time to develop flavors. Interestingly enough, there was basically no sour flavor. It just tastes, well, more like bread. You get a lot of subtle flavors that come through. A yeastiness, a subtle sweetness, a nutty flavor in the crust. If you read Zippy’s notes, they say it makes a deeply flavorful loaf of bread. I wasn’t entirely sure what that meant and figured it was just “sour”. Don’t get me wrong, it is still just bread, but it is good bread.
**On Hydration:**
As this is a high hydration loaf, it requires a bit more attention to get enough strength for a nice loaf shape. This is slightly exacerbated by the long ferment, so you need quite a few coil folds to get there. However, when it comes time to shape, handling the dough is very easy. The chilled dough is much stiffer, and I didn’t even need flour on the counter to shape it. Zippy actually recommends a lower hydration somewhere in her notes, but I prefer a higher hydration dough as I live in a very dry climate, and had no issues. So I think you can go either way on this.
**On Shaping:**
This loaf is my third attempt, with the previous ones not turning out as great. On a previous attempt, I shaped the night before and then baked the next morning. I had areas in the loaf that were dense and gummy. I believe this was from the dough getting squished together during shaping, and not having enough time to relax and get a bit of gas back in it. By giving it nearly 36 hours between shaping and baking that seemed to eliminate the previous problem.
For those who are interested in the later breads: https://www.reddit.com/r/Sourdough/s/nY9ztcauX7
Um.. I don’t know who Zippy is.
Oh that’s a nice looking loaf, well done !!!