Saturday, December 28, 2013

Bread Baking: Olive Levain

This bread is leavened with sourdough starter instead of commercial yeast.

I think this is the first time I've "retarded" a bread after the bulk fermentation. 16 hours in the fridge before baking instead a final fermentation of a couple of hours.

It came out tasting great, delicious with cheese.

Adding the olives to the mixed dough.

The 3 loaves after they sat in the fridge for close to 16 hours.






Ingredients


Liquid-levain buildozgramsbakers percentage
Bread flour5.8164.43100
Water7.2204.12124.137931
Mature culture (liquid)1.234.0220.68965517

14.2402.57
Final Dough


Bread flour23652.05
Whole-wheat flour3.290.72
Water13368.55
Salt0.514.175
Liquid-levain build13368.55
Olives, pitted8226.8




Total60.71720.845



Preparation times


Mix liquid-levain build7:35:000:05:00Friday
Levain ripening7:40:0012:00:0012-16 hours
Mix19:40:000:35:00
Bulk fermentation 120:15:000:50:00
Fold 121:05:000:05:00
Bulk fermentation 221:10:000:50:00
Fold 222:00:000:05:00
Bulk fermentation 322:05:000:25:00
Divide and shape22:30:000:20:00
Final fermentation22:50:0018:00:00up to 8h at 50°F or 18h at 42°F
Bake16:50:000:45:00Saturday
Complete17:35:00
20-25 minutes

Submitting to YeastSpotting.

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