| Summary: |
I used Carl's to grow sufficient starter
for three 1 lbs loaves. I calculated with
my sourdough calculator (in new window) a dough weights of 560 g, with 65%, 70%
and 75% hydrations, 20% starter % of total
dough, 100% starter hydration and 1.8% salt.
The first rise was 2 hours, 4 hours second
rise (I intended to have 2 x 4 hour rises
but due to other obligations, I was not able
to). The intention with the longer rise was
to develop the Carl's more fully than what
happened with the shorter rises in Carls
I & II. The bread turned out to be fairly sour
and the higher hydration breads had a more
transparent and chewyer crumb. Also interesting
was the much shorter baking time (25 minutes)
of 60% hydration compared to the higher hydrations
(40, 45 minutes).
The 75% hydration dough was sticking everywhere,
unslashable, and could only be managed with
oiled plastic foil and large amounts of corn
meal - definitely not recommendable. |
| Detail: |
| Date |
Time |
elapsed time Total |
elapsed time Step |
Action |
| |
| |
Grow starter from storage leaven |
| |
| 03/24 |
00:00 |
|
|
use 20 g from culture which was kept in fridge,
taken out and was active again, triple by
adding 20 g water and 20 g flour, grow temperature
fairly constant at 70 F (21 C) |
| |
10:00 |
10:00 |
10:00 |
pH 4.21 - triple by adding 60 g water and
60 g flour, then pH 5.45, continue growing
at 80 F (26 C) |
| |
15:00 |
15:00 |
15:00 |
pH 5.03 continue growing at 95/100 F (35/37
C) to promote lactobacillus growth, following
this reference (in new window). |
| |
18:30 |
18:30 |
18:30 |
pH 4.35 |
| |
18:45 |
18:45 |
18:45 |
triple by adding 180 g water and 180 g flour,
then pH 5.25 |
| |
22:00 |
22:00 |
22:00 |
pH 4.32 |
| |
22:30 |
22:30 |
22:30 |
pH 4.04 - make dough |
| |
| |
Make dough and bake |
| |
| 03/24 |
22:30 |
22:30 |
22:30->00:00 |
pH 4.03 - make dough, use sourdough calculator (new window) to calculate doughs with 65%, 70% and 75%
hydration, 20 % starter (100 % hydration)
and 1.8 % salt with a target dough weight
of 560 g per dough, knead dough in mixer
for 6 minutes.
(flour used for starter and dough: King Arthur
Special for Bread) and put in oven with light
on to rise at 80-90 F (26-32 C) |
| |
23:00 |
23:00 |
00:30 |
start first rise - 2 hour rise |
| 03/25 |
01:00 |
25:00 |
02:30 |
punch down and start second rise |
| |
05:00 |
29:00 |
06:30 |
pH 4.46 - shape and rest 45 minutes while
oven is preheating |
| |
05:45 |
29:45 |
07:15 |
bake with oven preheat to max. (550 F - 290
C), with 2 layers of baking stone - 3/4"
x 12" x 19" and bowl with water
in oven, spray with water several times during
first 6 minutes, reduce baking heat to 425
F (218 C) after 9 minutes, bake until bread
has reached a temperature of 190 F (87 C)
which happened after 25 minutes for the 65%
hydrated dough and after 40 and 45 minutes
for the higher hydrated doughs. |
| |
06:30 |
30:30 |
08:00 |
done |
;)
;)
;)
;)
;)
;)
;)
;)