Lactociabatta
It prooves that making sourwort can be a very forgiving and versatile job. Just out of curiosity, I lowered the temperature from 90F even further down to 86F and shortened the souring time from 36-48 hours down to only 24h. Just to keep my baking notes in order and not mix up things, jars and what else, I labeled this sour version as "v.086.24". That is to remind me that I used vinegar (v) as the initial acidifier and not ascorbic (a) or lactic acid (l). The next 2 numbers indicate me the souring temperature in Fahrenheit and time in hours respectively. Now I feel contented!
The result amazed me. It still came out acidic (although mellower, pH~3.8-3.9) with more yogurty, dairy taste and sour apples as an after taste. The bread in this post was baked using this quick version.
V.086.24: 100% water; 30% cracked rye malt; 0.75% acv5%
BREAD: 100% flour; 42.5% water; 42.5% v.086.24; 0.8% idy; 2% salt
The whole procedure from mixing to finished bread took just 2 and a 1/2 hours. Pretty fast for the amount of yeast used at 82F. But taste not compromised at all. Creamy, savoury custardy, wheaty-grainy, extremely airy and soft and soury only as an after taste while chewing.
I have to give these lactos a photograph-credit for what they are capable of producing!
Savvas
yum, that's looks tasty!
I'm definitely trying this.
I love your nomenclature. I'll be using that too,
Thanks
I was sure you'd like it. That proves you're a computer man :)))
Did you exclude oxygen this time? CO2 flooded?
Yes I CO2 purged. I hope I wont inflate in my sleep LOL !
I've got a batch that has been in for 24 hours now. I'm too tired to bake tonight.
I'm thinking I'll leave it at 86F until tomorrow morning.
Or do you think I should take it out and refrigerate?
I would leave it on at 86F and bake tomorrow as you plan.
I baked a basic loaf to check the flavor imparted by this batch. I let it rise in the pan for about 2 hours at 90F until it got to the top of the pan, then into the oven. No spring, in fact it shrunk a little in the oven.
The texture is typical unenriched loaf. The flavor is OK, nothing special.
Not obvious to me what changed.
Thanks for posting this. I bake too irregularly to keep sourdough starter going. It's a recipe that I'm sure is close to what I have tried to make as a version that is similar to a local stores ciabatta loaf.
I'm not great at interpreting your notes. Can you give a little more detail on your sour wort method? Also Baking percentages are not my strong suite either so it would be good if there was a little info about covering this. Approximately how much flour do you use to start the equivalent of one loaf? 3 or 4 cups? Did you use bread flour or AP?
Thanks for helping.
Hi 'Blues'. You may start from here and follow the relative threads.
The ciabatta in this post was made using these ingredients:
200g strong bread flour (protein 14%)
85g water (42.5%)
85g sourwort v.086.24 (42.5%)
1.6g instant dry yeast (0.8%)
4g salt (2%)
Bulk Fermentation = 2 hours
Proof = 10 min (while warming oven to 230C)
Bake = 20 min (10 min @ 230C and another 10 min @ 200C)
Hope this helps.
Cool. Using an acidifier like vinegar is starting from nothing, those of us that already have some sourwort in the fridge should be able to backslope some without an acidifier. Are those worm like creatures really lactos?
Apparently yes they are.
Here are some more poses of them :D
I'd call them: Lactobacillus Sausageus Grillus :))))
Bacilli are capsule shaped while cocci are spherical. 👍
Hello Benito, this is absolutely correct. "Cocci" comes from the Greek word "κόκκος" which means exactly that i.e. very small ball shape. We use this word for instance to say "sand grains" - "κόκκοι άμμου" and "pepper corn" - "κόκκοι πιπεριού".