Prune and almond wholewheat levain

October 13, 2014 - 11:12pm

CeciC

Prune and almond wholewheat levain

15328271459_113aab58ae_c_d.jpg

It has been so long since my last post, have been baking different bread but i get overwhelmed by work ><.. Finally i catch my breath, here is my lastest bake.

Recipe name	Bread with Fruit
Revision	Prune and Almond Levain
Revision notes
Product yield	2,181.00	Portions	2.00	Portion weight	1,090.50

Recipe's summary
Ingredient	Baker's %	Weight
Main ingredients	100.00%	1,000.00
bread flour	75.00%	750.00
Wholewheat flour	25.00%	250.00
Salt, table	2.00%	20.00
Water, tap, drinking	70.80%	708.00
Prune	25.00%	250.00
Almond	10.00%	100.00
Yeast	0.30%	3.00
Oats	10.00%	100.00
Totals	218.10%	2,181.00

Add here general directions for the recipe

Stage1: Liquid Levain		Ingredient used (%)	15.00%
Ingredient	Usage%	Baker's %	Weight
Main ingredients		100.00%	150.00
bread flour	20.00%	100.00%	150.00
Water, tap, drinking	26.48%	125.00%	187.50
Time required: 00:00:00	Totals	225.00%	337.50

Use 30G of starter to mix with above ingredients

Let it ferment at 29C for 8 hours

Remove 30G as seed

Stage2: Soaker		Ingredient used (%)	0.00%
Ingredient	Usage%	Baker's %	Weight
Main ingredients		0.00%	0.00
Water, tap, drinking	73.52%	73.52%	520.50
Oats	100.00%	100.00%	100.00
From: Levain	100.00%	100.00%	337.50
Time required: 00:30:00	Totals	273.52%	958.01

Combine oats n water, let it soak for 30 mins

Disperse starter

Stage3: Final Dough		Ingredient used (%)	85.00%
Ingredient	Usage%	Baker's %	Weight
Main ingredients		100.00%	850.00
bread flour	80.00%	70.59%	600.00
Wholewheat flour	100.00%	29.41%	250.00
Salt, table	100.00%	2.35%	20.00
Prune	100.00%	29.41%	250.00
Almond	100.00%	11.76%	100.00
Yeast	100.00%	0.35%	3.00
From: Soaker	100.00%	112.71%	958.01
Time required: 01:45:00	Totals	256.59%	2,181.01