8h • 💬 General Discussion
Let’s try something completely different… 🤷♂️
After having just baked my best loaf of authentic artisan sourdough bread ever, see pictures below, 80% hydration ciabatta type dough, shaped into a beautiful batard, using my warm fast fermentation system, one would think I should repeat it, replicate it, right.🤷♂️
But that would be way too simple. Let’s do this… the same recipe with considerably less inoculation, considerably gentler gluten development, no slap & folds, no stretch & folds, and do it all with room temperature water and room temperature bulk fermentation.😎
I have 2 batches already in bulk fermentation… a 5% inoculation batch & a 10% inoculation batch. Room temperature is 72°f. Remember Grandpa never gets in a rush. So if Hank and his millions & millions of microbial buddies get mad at me for not putting them on there favorite Mr Heat Pad partner… I can wait them out.🤨
Here’s the play by play so far… we’re already in bulk fermentation now so I’m going to give my family a ride to the airport soon. Hank can handle it I’m sure.
Sourdough experiments…
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May 11, 2020
High hydration experiments… 80% hydration at low inoculation, 5% & 10%, and room temperature bulk fermentation, instead of my warm fast method. Ambient temperature is now 72°f. I’m in no rush because I’m not going to bake any of the 4 loaves included in the two batches of dough today… so I can very patiently wait for Hank and his millions & millions of microbial buddies to work slower because Grandpa didn’t put them on their favorite heating pad.
Hank was fed last night with cold tap water 1:5:5 with 50% High Gluten flour + 25% Whole Wheat flour + 25% Dark Rye flour. It’s now 12:30pm and he’s been at peak for a couple of hours without starting to collapse so he’s Rocket Fuel powerful right now.
Batch 5% B
FORMULA: 100/80/2/5 Total flour 1200g
5% recipe: 2 loaves
727g High Gluten flour
325g AP flour
100g Whole Wheat flour
902g water… room temperature. Hold back 52g water to dissolve the salt during Fermentolyse
116g Hank
24g salt
———————-
Total weight: 2194g
1:00pm: is when Hank was introduced to the flour. Mixed Fermentolyse ingredients and brought it to a shaggy mass. Fermentolyse until 1:45pm.
1:50pm: add the salt and remaining water… mix with pincher and Rubaud methods. Dough temperature 79°f. Cover mixing bowl with smaller mixing bowl. Rest for 30 minutes.
2:35pm: do a coil fold to evaluate the current progression of gluten structure. Do windowpane test - passsed the test. Did coil folds anyway. Rest until 3:00pm, 2 hour final checkup. Dough temperature 78°f.
3:15pm: I did final coil fold just to gently realign the existing strands for Hank. Into cambro. Dough temperature 77°f. Bulk fermentation until the dough has risen 30~35%.
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FORMULA: 100/80/2/10
Batch 10% A
10% recipe: 2 loaves
690g High Gluten flour
300g AP flour
100g Whole Wheat flour
850g water… room temperature. Hold back 50g water to dissolve the salt during Fermentolyse
220g Hank
24g salt
———————
Total weight = 2184g
1:45pm: is when Hank was introduced to the flour. Mixed Fermentolyse ingredients and brought it to a shaggy mass. Fermentolyse until 2:30pm.
2:35pm: add the salt and remaining water… mix with pincher and Rubaud methods. Dough temperature 78°f. Cover mixing bowl with smaller mixing bowl. Rest for 30 minutes.
3:05pm: do a coil folds to evaluate gluten structure development status. Passed the windowpane test after the coil folds. Dough temperature 78°f. Set timer for another 30 minute wait to give TIME a chance to continue developing the gluten structure. Evaluate at 3:35pm.
3:35pm: coil folds just to gently realign the gluten strands to help Hank and his buddies out before putting the dough into the cambro for bulk fermentation until it reaches 30~35% rise… to be determined later.
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Let’s try something completely different… 🤷♂️
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