Pan loaf and gulasch
Wanted to share my most recent bake which after a couple misses came out decent. Having it for lunch now along with some goulash i made the other day:)
I received starter from my friend and i have been experimenting a little bit with regards to timing and so on. Its been a while since i did sourdough so im still getting back into it.
550g of flour of which around 60g was wholemeal ölandsvete, 60g of stone milled organic wheat, and the rest a quite strong ölandsvete (Swedish heirloom wheat, sounds pretentious i know). Its around 15% protein so i felt i could increase water weight .
440g water (80%)
About 25% starter and 2.5% salt.
Mixed and let rest for 30 mins, then did 2 sets of stretches half an hour apart . Used the bulk o Matic program to determine when id reach my desired rise of 55% which would be 8 hours later at around 20:00 based. I took an aliquot jar and put some dough in it. It was at the 3cl marking and determined at my temp of 23 deg celsius, it should rise to 4.6cl when id reach 55% increase in volume.
Forgot about it for a couple hours and did some coil folds about 2 hrs later. At that point my aliquot was at 4cl so i figured the rise went faster than expected , plopped it onto my Workbench and quite sloppily folded it into a log shape. It was quite sticky still at this point . At this point the aliquot had risen to my 55% target so i threw it in a loaf pan and put it in the fridge for cold retard.
Then i baked for 15m with steam at 250 degrees Celsius, and another 25-30 at around 220-200.
Im pleased with how it turned out!