Âge
5Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
December19
Depuis 2019
Upcoming retirement and the desire to ‘ make something’.
Caractéristiques
I use regularly and feed daily. I used to keep it at 68% hydration allowing a wetter autolyse. I now stick with 100% hydration for simplicity and easier pouring.
Goût et saveur
Recette
Ingrédients de base
- 125g Plain flour
- 125ml Water
Ingrédients pour nourrir le levain
- 129g Plain flour
- 125g Water
1
I usually take the starter out of the fridge first thing in the morning, feed it and then use it six hours later.
If I’m not baking the next day I feed it before putting it in the fridge.
Alternatively I feed last thing at night, leave at room temperature, for use in the morning.
129g Plain flour
125g Water
Méthode de travail
1
Originally 68% hydration to allow a wetter autolyse. I now keep it at 100% for simplicity
125g Plain flour
125ml Water
Result
90% standard daily loaves, either white or more often 25% or so wholewheat or malted, which is a favourite.
Commentaires
I made my first loaf in time for Christmas 2019 and was baking every few days until lockdown filled the house up with the family. Luckily I had a 16kg sack of flour that a fellow baker (Jim) had ordered for me so I survived the flour shortage.
During lockdown I was baking almost daily. Flour type varied. Sack was Doves organic white, supplemented as I ran short with a less strong French T55 flour.
I also Like to use a locally milled stoneground flour from Burton Mill .
I tend to bake at low hydration (63-70%) for ease and good oven spring.
I’ve now baked loaf no.165 after nine months.