I’ve been making all my bread recently by hand, using the Forkish method of pinch and fold.
For regular and sourdough breads.
This method also uses the autolyse technique, which isn’t new to me.
I’ve been using this method for years.
I fed both of my starters on Thursday, July 24th, and at the same time made this
Levain using some of the excess.
Once it had doubled it went into the fridge.
Saturday evening , I mixed up a batch of sourdough bread.
I added 100 g of Organic stone ground Red Fife Flour to 900 g of white high protein flour.
The Red Fife Flour was locally milled by True Grain.
It is my intention to try all of their flours over the next year.
Canadian flour is considered the best in the world.
After the first rise, the dough was folded and stretched and then placed in the fridge.
This is what it looked like after 24 hours in the fridge.
It continued to rise in the fridge and this is what it looked like
Threatening to blow the lid off the container
Left on the counter to come to room temperature
baked in cast iron Dutch Ovens.
Rather than slash, I let the loaf split naturally.
~ ~ ~ ~
I was running out of bread in the freezer so Wednesday
I mixed, again by hand, another batch of baguette dough.
This time I added 100g of the organic sifted Red Fife.
Baked the same day.
This bread “sang ” for 10 minutes as it cooled.
And on Thursday, I made another batch,
adding 100 g of the organic stone ground Spelt to the mix.~ ~ ~ ~
I’m really enjoying the hands on approach to bread making.
So for the time being I have retired my Magic Mill.
The basic formula I’ve been using is:
900 g white flour (high protein)
100 g Organic (Stone ground, Spelt or Red Fife)
780 g water
5 g yeast