Wednesday, July 28, 2010
The recipe is based on the Wild Yeast blog.
Instead of using whole wheat, I used unbleached white and replaced 53g with spelt.
The buns didn't rise much, and so not much overspring either. I noticed a strong buttery taste when the bun was consumed on the same day, but the buttery taste decreased the next day.
A nice bun recipe using sourdough starter, but I don't think the texture is soft enough for hamburger bun.
Thursday, July 1, 2010
So the second loaf of the pain au levain has been sitting in the fridge for...about 27 hours now. Time to bake!
The oven was on at 300c for about 2 hours (we'd just finished having roasted goose breast for dinner). I cranked it up to 44oc, took the dough out from the fridge, did the normal routine: slash, spray and steam, then put it right into the oven (yes, straight from fridge to oven). In order to make sure that it will still get a decent overspring in the oven, I covered the loaf with a large stainless steel bowl for the first 20 minutes.
Many people praise how wonderful the overspring is when the dough was covered during the first xx minutes of baking. I never really bother doing it. Since the author of the bread states that retarding the dough will affect overspring, I got a bit worried. So time to use this little trick.
The bread rose nicely, with beautiful blister all over.
Next, I increased the oven temperature to 475C, and got ready for my sourdough bagel bake. This recipe is based on Reinhart's Crust and Crumb. I only made two changes:
1. I added 1/4 tsp of active dry yeast to compensate for the 0.8oz starter (recipe calls for 8oz starter but I only got 7.2oz);
2. retarded in the fridge for only 5 hours instead of overnight
Though the amount of yeast is tiny, I can definitely small the yeasty scent from the bagel :(
The bagels were overproofed a bit. Though I was on schedule, the addition of this small amount of yeast did mess up the activity of the dough. When I boiled the bagels, they floated right up. Fortunately, the finished products came out beautifully (I baked them for 15 minutes instead of 12 minutes)
I have a feeling that the texture will be more like a sandwich bun than a bagel. But that's all right, these are yummy artisan bake and I'll savour them one after after!
I've been blogging my bread making results to TFL forum since last year. I guess I should start recording my experiences here. So here I go.
The recipe is based on Hamelman's Bread book. Since I've just refreshed my starter 2 days ago, I used it in the recipe instead of following the levain build. After mixing all the ingredients, the dough seemed a bit dry, so I added an extra 1.5oz of water to the mix.
When I divided the dough in half, instead of the 1.5lb piece as described, mine came out 2lbs. No idea why. I baked one according to the schedule, and refridgerated the other half. The book says retarding this dough overnight isn't recommended. Well, I'll find out the next day.
This bread offers really nice texture and taste, much better than the SF SD from C&C. Will give it a try again.