For this bake I was joined by another friend, and so once again it was a two bake day. Even more unusual this marked the first new formula I've created, modifying Hamelman's Beer Bread with Roasted Barley into the beauty you see below. I'll figure out a way to link up the full formula soon. Unfortunately I was a slacker when it came to pictures so you'll have to make due with just a handful.
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Starting with this bake, I decided that rather than doing a plethora of different shapes with each bake, I would endeavor to repeat the same shape and aim for consistency. That being said I only have one round coiled proofing basket so the pretty flour markings only appear on one of the two loaves.
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Still pretty ;).
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The loaves were a little lower profile than I would like, but all in all it was pretty successful and (not to pat myself on the back too much) damn tasty.
With the second formula I was back to Hamelman's book with Roasted Garlic Levain. Once again I miscalculated the flour when multiplying the recipe which made for a FAR more hydrated dough than I had aimed for. That being said it was still workable so we decided to give it a go. Needless to say, it wouldn't be fair to judge this formula based on the results I obtained.
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Yup . . . that's the only picture . . .
We are making some headway on the catch up, but there is still a good ways to go. Thanks as always for reading.
Here are the details for the Beer Bread:
Room: 71.6
Flour: 69.4
Pre-ferment: 72.5
Water: 73
Final Temp: 77
Mix: 3 minutes speed 2 + cut + 1.5 minutes speed 2 +1.5 minutes speed 3
Bulk: 2 folds over 2 hrs.
Here are the details for the Garlic Levain:
Room: 71.6
Flour: 69.8
Pre-ferment: 68
Water: 77+70.5
Final Temp: 77
Mix: 3 minutes speed 2 + cut +3 minutes speed 2 + Cut + 2 minutes speed 3
Bulk: 3 folds over 2 hrs.
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