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re: Making Artisanal Bread
Posted on 5/25/20 at 1:30 pm to unclejhim
Posted on 5/25/20 at 1:30 pm to unclejhim
Glad you discovered your scale problem. I have a MyWeigh Maestro, which has a pull out display, an 8 kg main balance max weight, and a pull-out mini scale that is accurate to a tenth of a gram. Thus, it can weigh tiny quantities of yeast or salt accurately, as well as big honking batches of dough. See it here: LINK Runs around $50 from various vendors online--I like the Old Will Knott company, I've bought several from them. Good customer service.
Meanwhile, you could try again without a scale. 1 gram of water = 1 milliliter, so you can measure the water accurately without a scale. Measuring the flour by volume works okay if you spoon and sprinkle it into a dry measuring cup that can be leveled flat (like the metal kind w/a handle). Figure 4.5 oz per cup of AP flour.
Meanwhile, you could try again without a scale. 1 gram of water = 1 milliliter, so you can measure the water accurately without a scale. Measuring the flour by volume works okay if you spoon and sprinkle it into a dry measuring cup that can be leveled flat (like the metal kind w/a handle). Figure 4.5 oz per cup of AP flour.
2
Posted on 5/25/20 at 8:14 pm to hungryone
quote:
Thus, it can weigh tiny quantities of yeast or salt accurately, as well as big honking batches of dough
I bought an 1/8th(.63mL) teaspoon for this. It was much needed since my scale wasn't great for those micro measurements.
Posted on 6/26/20 at 1:43 pm to hungryone
Making my second loaf this weekend. I'm using Flour, Water, Salt, Yeast recipe for this loaf. My previous loaf i used this recipe and it came out great.
LINK
My question, is that in FWSY for the Levain it is calling for 500g of flour, 100 g of starter, 400 g of water, and reserving 360 g of the levain for the bread. Meanwhile, the recipe from the perfect loaf is only calling for 76g of flour, 38g of starter, and 76g water. I've heard that FWSY had a bunch of waste when it comes to making a starter, but is this the case for the levain too?
LINK
My question, is that in FWSY for the Levain it is calling for 500g of flour, 100 g of starter, 400 g of water, and reserving 360 g of the levain for the bread. Meanwhile, the recipe from the perfect loaf is only calling for 76g of flour, 38g of starter, and 76g water. I've heard that FWSY had a bunch of waste when it comes to making a starter, but is this the case for the levain too?
Posted on 6/26/20 at 2:05 pm to BugAC
Yes, if your numbers are correct, you are making way more levain than you need. Feel free to calculate backwards from the amount required by recipe. That’s what is greatest about using metric weights—you can figure out percentages of ingredients and easily make as much or as little as you’d like.
Posted on 6/26/20 at 2:09 pm to BugAC
I usually use 20% levain in my batches.
My typical ratios are:
1000g Flour (100%)
800g Water (80%)
200g Levain (20%)
22g Salt (2.2%)
This makes 2 loaves. I don't know why FWSY uses 360g unless they're starting with 1800g flour to start.
ETA Here's a nice loaf from last week.
My typical ratios are:
1000g Flour (100%)
800g Water (80%)
200g Levain (20%)
22g Salt (2.2%)
This makes 2 loaves. I don't know why FWSY uses 360g unless they're starting with 1800g flour to start.
ETA Here's a nice loaf from last week.
This post was edited on 6/26/20 at 2:12 pm
Posted on 6/26/20 at 2:11 pm to hungryone
quote:
Yes, if your numbers are correct, you are making way more levain than you need. Feel free to calculate backwards from the amount required by recipe. That’s what is greatest about using metric weights—you can figure out percentages of ingredients and easily make as much or as little as you’d like.
I'm going to use the same quantity as my first sourdough and adjust based on the percentage. The only difference on this loaf, is the recipe is calling for a partial sourdough/partial bread yeast. Couldn't i just make this 100% sourdough?
The dough recipe is
White flour -- 540 g
Rye - 175 g
Wheat - 620 g (78% hydration)
2 grams instant dried yeast
369 g levain (which will be adjusted)
Or, will more levain amount (similar to the original recipe) lend more sourness to the bread. That was my only drawback from teh first sourdough is that i wished it was a bit more sour.
Posted on 6/26/20 at 2:14 pm to BugAC
quote:
Couldn't i just make this 100% sourdough?
Yes. Sometimes yeast is added as a crutch in case our starter doesn't work right. Typically for novice bakers.
Posted on 6/26/20 at 2:23 pm to Trout Bandit
My starter is very reliable. It's been fed regularly for 5 months now.
Posted on 6/26/20 at 2:34 pm to Trout Bandit
Another difference between the 2 recipes, FWSY calls to bake @ 475 for 30 minutes covered, 20 minutes uncovered.
perfectloaf.com calls for 450, 20 minutes covered, 30 uncovered. What are the affects of these 2 options?
My last loaf had a bit of a hard crust to cut through (theperfectloaf recipe). How do i make my crust slightly less tough?
perfectloaf.com calls for 450, 20 minutes covered, 30 uncovered. What are the affects of these 2 options?
My last loaf had a bit of a hard crust to cut through (theperfectloaf recipe). How do i make my crust slightly less tough?
Posted on 6/26/20 at 3:19 pm to BugAC
10 mins more uncovered will result in a darker loaf.
Re: tough crust, it’s a lean loaf. It’s gonna have a tough crust. That’s kind of the whole point of baking in a covered vessel—the thick crust.
I prefer all purpose flour in high hydration loaves to bread flour—I find that the bread flour makes them too chewy for my preference.
I’m still baking through the Eric Kayser Larousse book of bread. Baked the semolina loaf out of it. Nice. Minimal yeast, 100 g of sourdough starter, and 2 hr bulk proof plus 2 hr shaped rise—and it was still a little underproofed.
Re: tough crust, it’s a lean loaf. It’s gonna have a tough crust. That’s kind of the whole point of baking in a covered vessel—the thick crust.
I prefer all purpose flour in high hydration loaves to bread flour—I find that the bread flour makes them too chewy for my preference.
I’m still baking through the Eric Kayser Larousse book of bread. Baked the semolina loaf out of it. Nice. Minimal yeast, 100 g of sourdough starter, and 2 hr bulk proof plus 2 hr shaped rise—and it was still a little underproofed.
Posted on 6/27/20 at 10:26 am to hungryone
So I went with the levain recipe from FWSY. After reading, some of his dough quantity is coming from the levain. Anyway, for my water temp, one of the variables in the formula is ambient temp or room temp. My house is around 70 degrees, but I have an AV closet that I use for feeding my starters which rests around 80-81 degrees. So when I do my bulk ferment, is it better to be on the warmer side (80), or the cooler side (70).
I’m assuming my fermentation will take off a bit quicker in higher temps, similar to ale yeasts.
I’m assuming my fermentation will take off a bit quicker in higher temps, similar to ale yeasts.
Posted on 6/27/20 at 12:30 pm to BugAC
Warmer vs cooler will impact rising time (quickness as you mention),:but more importantly will impact flavor. Cooler environment starters tend to be sourer, with the lower temps favoring acetobacillus secondary colonies in the culture. Warmer temps mean a less sour starter, but it can be very very quick to mature and then fade....so you may need to feed it more often or adjust your feeding schedule so it is optimum when you want to use it.
I think it’s FSWY that includes a recipe for a “hot” starter that is kept quite warm....like on the back of the stove? I’ll go look and see if I can find the source for the warm temp starter.
I think it’s FSWY that includes a recipe for a “hot” starter that is kept quite warm....like on the back of the stove? I’ll go look and see if I can find the source for the warm temp starter.
Posted on 6/27/20 at 12:33 pm to hungryone
Does the same principal apply for bulk fermentation with an 80 degree levain?
Posted on 6/27/20 at 1:55 pm to BugAC
Cooler ferment = longer, more secondary flavors developing over time in the bread.
Warmer = faster, thus less time for secondary flavors to emerge. May taste flatter, less like a sourdough, but also may be perceived as slightly sweeter. NB, this is all gonna be pretty subtle to the average person eating your bread.
Look at FWSY, page 185. Forkish goes into detail about his “warm spot levain” and how it is a firmer culture than the other levains in the book.
Warmer = faster, thus less time for secondary flavors to emerge. May taste flatter, less like a sourdough, but also may be perceived as slightly sweeter. NB, this is all gonna be pretty subtle to the average person eating your bread.
Look at FWSY, page 185. Forkish goes into detail about his “warm spot levain” and how it is a firmer culture than the other levains in the book.
Posted on 6/28/20 at 1:37 pm to hungryone
Got the 1st loaf in the oven. I’ll post pics when finished. Love that smell!
Going to go good with the beef burguignon tonight.
Going to go good with the beef burguignon tonight.
This post was edited on 6/28/20 at 1:38 pm
Posted on 6/28/20 at 1:59 pm to BugAC
First loaf cooling.
This post was edited on 6/28/20 at 2:24 pm
Posted on 6/28/20 at 3:18 pm to BugAC
Second loaf. I played around with temps on the second. FWSY called for 475 as opposed to 450 from the perfect loaf. 475 is too hot for my oven. Also, first loaf was 25 min covered 25 min uncovered. 2nd loaf was 30 min covered, 20 min uncovered.
Posted on 6/28/20 at 4:29 pm to BugAC
Tastes good. Very earthy. No big voids like the last batch. Still not very sour, but there is a slight hint. Moist in the middle but not mushy. Nice spring to the center. Not bad for my second time baking bread.
This post was edited on 6/28/20 at 4:31 pm
Posted on 6/28/20 at 5:36 pm to BugAC
Looks great. If you like sour, then try an overnight bulk rise in the fridge, and then a long cold shaped rise too.
Posted on 6/28/20 at 8:16 pm to hungryone
I did an overnight bulk rise. I’m tasting a little more acidity with the bread now.
Here’s the bread with beef bourguignon and sautéed cabbage.
Here’s the bread with beef bourguignon and sautéed cabbage.
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