Happy Yeast!
I made my normal five pounds of sourdough boules yesterday and after a long winter and cool spring it was a delight to have my yeast back at its happiest temperature - around 75 degrees. The timing was easy and the results were rewarding.
These are straightforward, simple loaves - 100 grams of 100% starter expanded with 200 grams of water and 200 grams of flour (100 whole wheat, 100 bread flour) overnight. Then expanded to 2.5 kilos the next morning with 1220 grams of bread flour, 780 grams of water, 45 grams of salt to give a final hydration of 70 percent. Mixing is by hand followed by three stretch and folds at half hour intervals. Three hour bulk fermentation (including the folds) with 1 1/2 hours after shaping.
They were baked in a cloche at 435.The lid was removed after 15 minutes and were baked uncovered for another 25 minutes for a total of 40 minutes.
I was pleased with the crumb.
It was good to feel like I was in control again - but the secret IMO is happy yeast!
Happy yeast makes everything so much easier!
Jay
Wow, just look at that crumb between the bubbles! Fantastic!
Happy yeast makes happy indeed!
Thanks, Mini!
That was about the easiest batch I have made in months. Was out of town last week so my previous batch was two weeks ago and it was similar, but... the timing was so easy and the yeast so vigorous that it felt almost too easy. At each step I knew it was perfect - the foamy first expansion, the feel of the final expansion, the soft resiliance of the dough at forming. And yet... you slash the loaves and they sag a bit and you put them in the oven and say a little prayer that they aren't overproofed and then when you lift hte cloche fifteen minutes later and see the oven spring - it is almost magical! And all that is left is to set the timer and get it out of the oven on time!