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Bread - Week 2

Sep 14, 06:42 PM · from the mouth of Jim

Well, i’m sure you’re all gettin’ bored of the bread talk, but that’s OK, cuz I know TyTy cares and that’s all the love that my bottom needs.
Two lumps o' bread
Here are the fruits of last weekend’s loaf lust…

So yeah, pardon the vile lighting and terrible yellowish green cast… stoopid flourescent light that’s at a different color temperature than normal must die, grumble grumble…

Anyblah, the lighter loaf was a whole wheat and white mix (50/50). The second is effectively a whole wheat loaf (fresh, stone ground organic wonder.)

Here’s what I did with them:

  • Started my starter starting start start started start~@!!Q@$...

Let’s try that again…

  • Initiated a proofing of my starter on Friday (pulled half a cup of starter out, fed it half a cup of fresh and let it foam in the oven all day.)
  • Made my sponges Friday night.
  • Let the sponges mature for ~42 hours in the fridge.
  • Made and kneaded the doughs.
  • Let the doughs rise at about 80 degrees for about three hours.
  • Let the doughs do a final rise at 110 degrees in their forms for about 1 1/4 hours.
  • Baked ‘em at 475 degrees for 40 minutes with 4 qt. Pyrex mixing bowls over the tops.

Interestingly enough they were rather different from the first attempt. First of all, I definitely got the final rise time and temp. right since they fluffed to the right height and consistency. I apparently over compensated after last time and made the dough a bit too slack, so they spread more than I would liked… kinda like April when I get her too drunk.

The flavor was great. They were less sour than last time (not what I had expected after nearly doubling the time that the sponge matured.) The flavor was still excellent, of course, but it didn’t have nearly the same souring and complexity. So, I’m beginning to think that a lot of the flavor comes from the first rise.

Next week I’ll make the doughs less slack and let them do the long and hot final rise. I believe that’ll let them fluff the same but should help them keep their form a bit better during the bake. I’m also thinking that next weekend I’ll make two loaves and let one do a first rise of about 3 hours and let the other go for 8 or so as a flavor test.

Anyway, keep up the bread stories TyTy. Now you’ve got me wanting to try some sourdough pancakes… :)

 

Comment [3]

  1. Andy responds with:

    hehe – long, hot rise…

    sorry Jimmy, but your picture just reminds me too much of Bryan’s brown buttcheeks… ah, the memories…
    · Sep 15, 12:59 AM
  2. Tyler responds with:

    Thems are beauties!!

    I’ll give her another shot pretty soon.
    And I’ll take all of what you just said to heart. Surprized by the long sponge time in the fridge… I thought it had to be at least room temp for it to really become a sponge. Aren’t you in essence just feeding your starter?
    · Sep 15, 02:24 PM
  3. Jim responds with:

    Ya know TyTy… I’m not really 100% sure where the line is drawn between a feeding and creating a sponge. I was going by what Stu had recommended. He encouraged that the sponge mature at room temp. but also said that you could have a “retarded” maturing process at as low as 40 degrees… But… I do suspect that the flavors are probably a bit more mellow as a result.

    Ahhh, but the true beauty is that we can try all kinds of different things and see what the results are!!! I love this stuff. Maybe I’ll try a room temp. mature this weekend if nature is with me to find out how it effects the bread. I don’t have AC and it’s been too warm in my house up until last night.

    I’m so glad that I motivited you enough to start so that it motivated me to create a starter again and then for you to share the primal information with me so that we could both get into this erotic run-on sentence before the season ended because I definitely won’t be able to try another starter until Spring around here.

    I love you and your yeast.
    · Sep 15, 03:51 PM
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