July 20, 2024 - 12:37am
Today's bake
This week's collection, is a set of four country breads. Each hearth bread is slightly north of 500g raw dough. That translates to just slightly south of 16 ozs. baked.
The composition is as follows.
Bread Flour
Enkorn WW
Rye
Spelt
Simple and wholesome three ingredients
Flour
Water
Salt.
P S
While making these hearth breads by hand was a valuable learning experience, I enjoy using the mechanical improved mixing technique much more. Thank you, Dr. Calvel!
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They look very inviting! I'm happy when I get a crumb like that. How much einkorn and spelt were in the mix?
Bread Flour - 57%
Einkorn - 11%
Rye - 6%
Spelt - 6%
The balance of the flour is unbleached AP from the Levian.
Water 73%
Levian - 40%
Salt -2%
I am going to drop the Levian to 25% for my next summer bake
I too enjoy this airy tight crumb for this sandwich/toast bread. Thanks for your kind words.
Best regards,
Will F.
Post script
Was alerted by a friend that Dan-O posted recently. Alas, I can not find the thread.
Can you help? I would Like to say hi.
Nice looking loaves.
By levain do you mean sourdough starter or a preferment? If the former, do you use such a relatively large percentage of starter simply to shorten fermentation time or to reduce acidity in the bread? Or both?
Patsy
When I developed this formula using the forish EIB method the sourdough culture was built over two day using a very small amount of mother culture. The large % was due to the low room temperatures encountered during the desert winters. I should have already adjusted for warmer summer room temperatures. I will make the necessary adjustments in the next bake. Additionally, I have strayed from what seemed to be an unnecessary Levian build process that Forkish EIB prescribed. Thanks for your compliment.
Kind regards,
Will F.