Wild Yeast

theyolksonyou

@20stone scroll up 

NPHuskerFL

Started new loaves on Wednesday. Projected to bake either late Friday or early Saturday.
The beginning.... 88% hydration. 20% Whole Grain Spelt. 20% Rye. 60% KABF w/ 120g levain.  Fresh ground Himalayan pink salt and fresh ground sea salt. 

20stone

88% is pretty bold, even with the flour mix you are using.  Can't wait to see how it turns out.

SciAggie

Standing by...

NPHuskerFL

20stone said:

88% is pretty bold, even with the flour mix you are using.  Can't wait to see how it turns out.

Agreed. I did a few sets of slap and folds and then it went into the cooler for a long cold bulk. I'll remove it from the cooler today after work. Divide. Pre- shape. Shape. Place into individual bannetons and back into the cooler until it's time to bake.

SciAggie

@NPHuskerFL Is the cold bulk for convenience around your schedule or do you have another reason?

NPHuskerFL

SciAggie said:

@NPHuskerFL Is the cold bulk for convenience around your schedule or do you have another reason?

Mostly convenience. But, I've found a long cold bulk with more gentle stretch and folds and cold proof yields better gluten structure, flavor and crumb. That said, I've never used this recipe formula so the end result may be different. But, my gut tells me it'll be good. The dough has nice body and a good stretch. We shall see. 

SciAggie

@NPHuskerFL How far do allow bulk fermentation to progress? What I mean is do you allow a 20% rise? 30%, 50%? This is something I'm playing with at the moment.

NPHuskerFL

@SciAggie I'm not that sophisticated my friend. But, with the amount of levain I'm using after 48hrs cold bulk I'd guess 50% rise. 

SciAggie

I'm not so sure I'm sophisticated, lol. I have had issues with over proofing in the past. That will sure ruin your day...

caliking

@NPHuskerFL I've tried a similar mix before and really liked it. Not that level of hydration though

theyolksonyou

This week's effort. Better crust. 45% KABF, 45% KAWW, 10% KAAP. 

SciAggie

@theyolksonyou Nice oven spring. I bet it tastes great. 

caliking

theyolksonyou said:

This week's effort. Better crust. 45% KABF, 45% KAWW, 10% KAAP. 

Get some butter on that. Stat!

caliking

I've been messing with adding seeds , and came back somewhat inspired from BCIV. 

Flax, pumpkin seeds, 45% whole wheat. I forgot the hydration. Cold bulk rise x 24hrs, proof in the fridge x 18hrs or so. No sliced pic since I gave these to friends. 



What's the story with seeds? I tried soaking some chia seeds, but they became a gooey mess, so pitched them. Flax seeds also became somewhat slimy, but were salvageable after I rinsed them .

I'm tempted to add them without soaking next time , and see if they really steal that much hydration from the dough .

20stone

@20spawn3 has taken his goo and put it to work in SF.  He's turning out some pretty good stuff. 

caliking

The boy got skilz. It took me a while to get a loaf to turn out that well.

NPHuskerFL

@20stone impressive especially if he's new at this. Nice!

SciAggie

That's a nice loaf.

NPHuskerFL

A lil sumptin different y'all. Sourdough with pumpkin puree. 

NPHuskerFL

These were from my last previous dough. Slightly over proofed but, they were still decent. 

NPHuskerFL

Thanks 4 looking. These are the pumpkin puree hydrated loaves. Not too shabby. 

20stone

Those are great looking books. 

NPHuskerFL

@20stone Thanks buddy

kl8ton

This thread should receive some sort of recognition for staying on topic.  With 85 unread comments, I expected shenanigans. 

Love the pics guys.  I need to get in the bread game. 

SciAggie

That pumpkin puree boule is spectacular. I want some. 

caliking

Awesome loaves! Did you use only the pumpkin puree to hydrate the flour, or did you add some water as well?

SciAggie

Might as well tell us how you did it. @caliking and I both want to know

20stone

20stone said:

Those are great looking books. 

Friggin' autocorrect on my phone - I meant boules.

NPHuskerFL

caliking said:

Awesome loaves! Did you use only the pumpkin puree to hydrate the flour, or did you add some water as well?

SciAggie said:

Might as well tell us how you did it. @caliking and I both want to know

150g fed levain
1-15oz or 16oz can pure pumpkin puree.
800g KABF + more for bench shaping 
Cold water
Pumpkin Pie Spice 2g
Kosher Salt 12g

Process
Let me begin by saying I did zero research on this. This was more or less a fly by the seat of my pants type of sourdough.  
In a large mixing bowl add flour & pumpkin spice and mix in. Next add 100% pure pumpkin puree.  I mixed by hand and with sourdough rarely do I use my KA. I prefer my hands because I can feel what's going on. But, I guess you can do whatever you're accustomed to doing.  As you mix it'll begin to come together  but, it will be somewhat crumbly. Add in 150g levain and mix in. Cover with a damp tea towel for about 45 minutes. Uncover & do a few sets of folds and cover again for about 45 minutes. Now take the same can from the puree and fill it up 1/3 water and 12g kosher salt and allow the salt to dissolve. You can add more water if you prefer more hydration. Pour this into the mixing bowl and work it in. Cover 45 minutes. One more set of folds and then cling wrap and place into cooler.

The next morning divide the mass into 2 equal portions. Preshape each. Bench rest. Final shaping. I use a mix of APF & Rice Flour In my bannetons both boule and batard. Cover each loaf in its respective banneton and cover securely but loosely with a shower cap or cling wrap. Place into cooler overnight. 

The next morning check the loaves to ensure they've proofed. Mine were almost there but, not quite. So I pulled them out of the cooler while I setup the egg, had my coffee and then they were good to go.  Preheat the egg or oven to 450-500F with either a CI combo cooker or DO. Place your scored loaf in and bake with lid on for 20-25 minutes. Remove lid and bake additional "x" minutes (I went 12 minutes on one and 15 on the other).  
I didn't use parchment on these loaves. And I typically don't on sourdough.  However, if I were doing this exact bread again I probably would because it'll help avoid scorching the bottom. Mine didn't scorch but, it was just on the cusp. 

Hope this helps.