Not a very promising start. I’ve been baking quite a lot and not keeping starter in fridge and run out of rye flour so been using wholegrain spelt to refresh. Looking a bit thin and not much left.
50g strong white flour (Doves organic)
Menu 32 for 20 minutes.
That’s pretty much all the starter gone and what there is looks pretty thin. Refreshed using 30g wholemeal spelt/20g water.
Having a play with laser measurer to see how much the premix rises. It isn’t, it has to be said, a precise science. Currently 0.254m from top, and at 2218 hours, it’s 0.251m. So unchanged really. Smells and looks good though.
Menu 32 for 20 minutes. Keeping an eye on it this time and using wooden spoon to nudge unmixed flour back into mix. Looks good at end of 20 minutes.
On to Menu 30 for a 30℃ rest. I’m not very good at judging when the dough has “doubled in size” and I keep seeing it mentioned. I’ve tried to visualise where it is at the moment and will watch it closely. I might have to give this step a bit more thought if it’s so important.
2200 (3 hours later)
80g wholemeal spelt (Gilchester’s)
80g stoneground wholemeal (Marriage’s)
240g strong white flour (Doves)
5g sea salt
Menu 32 for 20 minutes then Menu 10 overnight on timer.
Very good. Possibly the best yet. Will need to try and reproduce this a few times and ensure it wasn’t a fluke.
Trying to break a recent bad run so back to basics. Loaf 20 was pretty good, so let’s try a rough rerun of that.
60g strong white flour (Doves Organic)
This is a little less than I used in loaf 20. I also held back on 35g of the water and trickled it in down the sides of the pan once the knead had started to help dislodge unmixed flour. It works a little. The starter was also looking pretty lively and healthy. I’d left it out of the fridge for a couple of hours before hand as it’s obviously implicated as a potential suspect in the recent results.
Menu 32 for 20 minutes then menu 30 for 2½ hours.
200g soft white flour (Doves Organic)
200g wholemeal (Marriage’s organic stoneground)
Menu 32 for 45 minutes. Meant to stop it after 20 but forgot so just let it complete.
All looks good. Menu 10 overnight on timer.
It’s ok, but sunk. Wasn’t expecting that. The crusty thin edges suggest that it has risen then dropped back down again. It might be worth doing this without the timer and checking it from time to time to see when it’s happening. I suspect it’s during the bake, but perhaps the long rest before hand is not helping.
Menu 32 for 20 minutes, then Menu 30 for a couple of hours.
While that’s busy refresh the starter. It’s looking a bit on the thick side and as I’m baking every couple of days there’s no real need to keep it in the fridge – but it’s handy. 100g of starter us quite a lot so I may refresh it twice. Once now and once tomorrow.
So a roughly 40g/30g rye/water refresh and maybe another one tomorrow.
400g Cotswold Crunch
Menu 32 for 20 minutes then Menu 10 overnight.
Very tasty, but still slightly on the dense side with a slightly sunken top. More so than Loaf 23, so perhaps too much starter and/or flour.