Project: Breadby davidn

91211
21 Notes

Finally got oven spring and ears using these techniques for creating tension.

7
0
0

Please Login or Signup to add your own comments.
5
Sosfzoqaln2o9h6mf50b

Decent hole structure but still dense.

Using the exact method from https://www.youtube.com/watch?v=HlJEjW-QSnQ

Also used her method for reactivating starter but only for one day prior (https://www.youtube.com/watch?v=beKzcOe6w_o&t=81s).

Trying to focus on... Read more

13
0
0

Please Login or Signup to add your own comments.
3
Ad2jzjbc27abmakjmi7t

Crumb was pretty dense.

Fed starter from fridge 2x (every 12 hours).

Day 1 8:40pm - Mixed levain (doubled by time of use).

Day 2 7am - Mixed dough, 90F H20, 2.25 hr autolyse (oven w/light on).

Day 2 9:15am - Mixed in salt and levain usin... Read more

9
0
0

Please Login or Signup to add your own comments.

Very helpful details on building up the starter.

8
0
0

Please Login or Signup to add your own comments.

Day 1 10pm - Mixed levain 10g starter, 100g flour (50/50 AP/WW), 100g water. Left at room temp ~65F

Day 2 6:50am - Mixed dough, 85F water temp. Autolyse for 2 hours. Rubaud mixing method 5 mins, 10 mins rest, 5 mins ... Read more

10
0
0

Please Login or Signup to add your own comments.

Very helpful. Definitely need to try this version.

9
0
0

Please Login or Signup to add your own comments.

Starter for levain feed 3x (every 12 hours)

Day 1 8:40am - Mixed levain (25g starter, 25g ww, 100g ap, 100g water). Stored in oven for about half the time with light on (~82F).

Day 1 5pm - Mixed dough, 1 hour autoly... Read more

10
0
0

Please Login or Signup to add your own comments.
3
B40giwcoqlesu8ak9sz9

Getting better with the scoring.

Second attempt at using FWSY Country Blond recipe with the Tartine method.

Began feeding starter out of fridge on Tuesday night. Made levain on Friday morning. (2x/day feeding)

Day 1 7:40 am - Mixed levain
Day 1 6:... Read more

Top Tags:
9
0
0

Please Login or Signup to add your own comments.

Helpful to see the way he does the stretch and folds and also the shaping.

11
0
0

Please Login or Signup to add your own comments.

Tried using the ingredients from FWSY Country Blond with the Tartine method. Really liked the results.

Day 1 9am - Mixed levain
Day 1 5pm - Mixed dough (77F final temp)
Day 1 5:50 - Start bulk (6 folds). Kept in ove... Read more

Top Tags:
12
0
0

Please Login or Signup to add your own comments.
Dv2lfequifbbhd7nxgmr
7 months ago
5
Ftocrxjuqptablzdw92h

12/15/18

Starter was fed 3x previous to making levain (last feeding 10 hours prior).
Day 1 9am - Made levain
Day 1 5:45 pm - Mixed dough, final temp 77F (water 92F).
Day 1 6pm - Start of bulk fermentation (4 folds to... Read more

Top Tags:
15
0
0

Please Login or Signup to add your own comments.
Dv2lfequifbbhd7nxgmr
7 months ago
2
Quecs29j4dtyzbvxpz9d

12/9/18

Messed this one up a bit but still turned out great. Forgot to add salt and more water until after 4 folds. Mixed in and did 3 more folds, for total bulk of 4 hours.

Cold ferment for 15 hours.

Baked at... Read more

10
0
0

Please Login or Signup to add your own comments.
Dv2lfequifbbhd7nxgmr
7 months ago

Great companion videos to the book.

Top Tags:
10
0
0

Please Login or Signup to add your own comments.

Watching this helped me more than reading from a book. Applying these techniques was a light bulb moment for getting a nice open crumb and rise.

13
0
0

Please Login or Signup to add your own comments.
Dv2lfequifbbhd7nxgmr
8 months ago
4
Untisnowuei0qtyjw72k

1st loaf seem side up.

Experimented with rye in the starter (used in levain) to see if it would affect flavor. Fed one starter with rye and white, the other with whole wheat and white. Used these to make 2 separate levains.

Day 1, 5:18pm ... Read more

14
0
0

Please Login or Signup to add your own comments.
6
V4neoyzptschi1zuvbhe

Final rise of dough more than 3x.

Method:

Day 1, 8:30am - Used original sourdough mother (fed 12 hours previous, 3 prior feedings out of fridge) to make this levain.

Day 1, 5:30pm - Mixed final dough in 2 batches. 78% hydration. Central Milling ... Read more

17
0
0

Please Login or Signup to add your own comments.
Dv2lfequifbbhd7nxgmr
10 months ago
3
Oiawvpnqaallpcponreh

Crumb shot

Used the sourdough starter and recipe from class.

Stiff Starter: 100g bread flour, 15g rye, 65g water, 25g original starter.

Final Dough: 360g bread flour, 260g water, 9g salt, 180g stiff starter.

Feed starter (... Read more

Top Tags:
74
0
0

Please Login or Signup to add your own comments.

Use the "discarded" part of the starter for things like pancakes, waffles, and pizza crust.

Top Tags:
16
0
0

Please Login or Signup to add your own comments.

I wonder how the oil on the board affects the dough.

17
0
0

Please Login or Signup to add your own comments.