So a few week in the past, I used to be decided to finalise my lean starter formulation for baguette training as salted bran starter (24:12:1 bran:water:salt), and put it into check. And since my baguette making ability is past terrible (lol), I believed let’s make one thing further tough for the sake of training.
I’ve starter particular downside. My bran starters (each lean one and buttered one) at all times performing out every time making contact with glutinous rice. Dough at all times end up sticky and melty. However I prefer it tough, hoping will probably be a lot simpler in a while after I deal with simpler flours.
The dough was 20% glutinous rice flour, 30% PFF, 65% hydration, 2 phases levain. I am unable to transcend 65% hydration with rice flour, in any other case I will have crusty lengthy pancakes. I used customized made 40×60 cm cookie sheet, 0.3 mm skinny, to check whether or not plywood-parchment methodology may be ditched altogether. The oven temp have been 250 °C (backside) and 300 °C (higher). I lowered backside warmth to 230°C as soon as I noticed the loaves have reached most peak.
I blended the dough till handed windowpane check, adopted by room temperature S&F for roughly 2 hours, then retarded it for higher time administration. My infrared thermometer registered 30 °C by the the tip of levain fermentation.
However there was a cheerful little accident. I forgot to spray water after loading (lol). So I sprayed water 2 minutes after the loaves have been loaded. Their peak turned out unexpectedly good!
I can solely speculate. Perhaps that 2 minutes window gave the loaves an opportunity to set a bit of so they will not unfold laterally. Perhaps spraying water at first will exarcebate the potential squat downside.
Oh and the flavour. One among signature traits of my starters are their potential to supply actually candy loaves. And that further harsh surroundings actually squeezed out the sweetness out of the dough.They’re sweeter than common. And because the salt therapy, I really feel there’s a contact of umami current in my apply batches. Each starters by no means disappoint in relation to fermentation taste.
They don’t seem to be there but, nevertheless it’s getting there. What a productive night time! (or daybreak. No matter. lol) And pardon the terrible scoring. The razor blade of my lame was cut up in half throughout scoring (bizarre, I do know)
Jay
