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Catching up on #breadweek on the #greatbritishbakingshow while also catching up on the #scbwiartober challenge Today I did #dark and #critters #drawing #learningtoillustrate #journeytobeanauthorillustrator #illustratorsofinstagram #childrensbookillustrators #draw #milkypoppens #milkypop #pentel #coloredpencils #pigmamicronpens #lettingmyimaginationrunwild https://www.instagram.com/p/CU30uuZr2GH/?utm_medium=tumblr
Levain day 6, several days later
I suppose I was supposed to post on day 6. It’s day 6! No it’s not. So what happened?
Well, let’s just say that day 6 didn’t go well. Day 5 featured a dough, it had some nice aromas, looked like it might be ready to actually become bread after I completed the final mix. We should be able to make this work. After all, I followed the process. This is going to work because a professional baker said so, right?
Ok, maybe not so much. The dough didn’t come together. And it wasn’t about the professional baker. I don’t actually think there was a problem with the technique. Where I went wrong was in not trusting my own instincts.
I’ve been baking bread on and off for the past year and change. And in that time I had hoped I had learned something about the process and the feel of a dough with good gluten structure. About how a bread should feel through its various stages of coming into being, how it should look and taste when out of the oven. About how to rest a dough, what should happen through the rise, how to administer a dent test, and maybe even having an inkling about when a dough has proved properly. Don’t get me wrong, I’m not ready to step into the tent on bread week. But in my home kitchen, I can pull together a nice loaf.
Back to the levain and my lack of trust in my own instincts. In retrospect, I should have known the dough was too wet. I should have known there wasn’t enough gluten structure. I should have known the dough was out of balance.
Ironically, I did. I did know what was wrong. I knew the dough needed more gluten formation. I knew the dough was too slack, and its moisture content was out of whack.
I know these things because on Saturday morning I tried to salvage the dough (and tried to recover my bannetons that were caked with sticky dough) by kneading, reducing the hydration levels and by trying to get a slack dough to hold a shape that didn’t act like a liquid in a container. Flour was everywhere, the dogs were in hiding, it was a desperate attempt. We may never see the cat again.
Alas it was too little too late. And if the Summer games were being played locally, I’d have gladly donated the discus for the throw. My bake went south in a major way. I didn’t get a shape that was consistent, I didn’t get a good rise, there was no oven spring. What came out of the Dutch oven was a pleasant smelling ovoid object that resembled bread with a seriously hard crust and no crumb.
What I was left with was a frustration that took me a while to get over. Thus the delay in this post. I’m over it now. My levain culture is in hibernation in the fridge awaiting a second go at the leavened bread. The culture see the light of day once more, wherein during such endeavors I shall trust my instincts. I’ll knead. I’ll pay closer attention to the feel of the dough. I’ll make sure I have good gluten structures. I’ll make sure hydration seems right. And hopefully, I’ll have something wonderful to eat.
I failed this time, but the next will be at a minimum incrementally better than the last until I get it right.
On your marks, get set... Hang on, we’ll bake soon.
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6 (this post)
Levain day 5 standing by
It’s Day 5!!!
Why am I so happy about it? I’m glad you asked. Today’s feeding was the first deviation from a 2 ingredient mix-in of whole wheat flour and water. Today I shifted to a predominantly white flour mix in with a small portion of whole wheat flour and water.
Was that a shameless plug for King Arthur Baking? Hmm, maybe... The tub is now tucked in a warm corner of the kitchen, working its magic. As per the Forkish technique, the levain is technically built at this point, and this morning’s feeding was a shift from the build stage to the maintain stage. And if that isn’t the fun part, if all goes to plan today I’ll be setting up for a final dough mix late this afternoon after giving the levain a good 7-8 hours of magic time.
After a final dough mix, the dough will get an overnight bulk fermentation rest followed by dividing and shaping, a final proof and then an evening bake tomorrow.
Hint, that was the exciting part. It has been 5 days of fun work which will turn into the reward of a leavened bread with dinner. The bannetons are ready and waiting, let’s do this!
On your marks, get set, bake!
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1
Day 2
Day 3
Day 4
Day 5 (this post)
Day 6
Levain starter on cruise control with day 4
I feel there needs to be a theme song for the start of each blog in this series. Something like the NFL on Fox intro, feels a bit epic and gets you pumped up for what is to come. I need some horns, some percussion. You know what I mean?
Oh, how about I get on to what I am here to talk about.
Day 4!
This morning I was greeted with a less assertive aroma, that almost had fruity undertones. Is that possible? I don’t know, I haven’t done this before. But my levain was a leathery pillow of moisture, gas and pungency. Good morning indeed.
There is some interesting texture going on there. And as I mentioned about the moisture content, when the mix is completed on the previous day, all of the whole wheat flour and water are fully incorporated when I complete the mix. So obviously my culture has been hard at work. Today’s rise wasn’t quite as high as yesterdays, but it was pretty darn close. At the bottom of the image you can just make out the mark for the 2L volume of this tub. Yesterday we were right at the 2L mark, today just a tad under. But there was plenty of bubbly and gassy activity in the container, so the levain marches on.
Throw in a quick day 4 mix of more whole wheat flour and water, and mix!
If the technique works the way it should, following a 5 feeding which will not just include a whole wheat flour feeding (in lower quantity) but will be augmented by a white flour feeding. Furthermore, by the afternoon I should be in a position to use a portion of my culture in a dough mix. Fingers crossed!
On your marks, get set, bake!
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1
Day 2
Day 3
Day 4 (this post)
Day 5
Day 6
Levain starting its engines on day 3
Last night I was thrilled to be greeted by a healthy rise. My levain rose to well over double the original size of the previous morning feeding and mix. And the aroma had a nice kick to it. I could see a fine cloud of gassiness in the container suspended below the lid. Exciting stuff! Science is happening in this food safe container, what more could I want?
Day 3 is here!
The sweet seriously pungent smell of near victory?!?! Lifting the lid on the tub was like sending the go command to take the hill, only the hill was my nose and the assault was an olfactory affair. Whew!
Ok, maybe the smell wasn’t quite that offensive. Operation levain is well underway. The aroma from the tub was nonetheless a bit strong with heavy acidic character and an overall sour smell. Right on schedule, it would seem.
Interestingly, after completing the mix of whole wheat flour and water this morning, very little of the culture stuck to my hand. Clearly the culture has taken on new physical attributes as it continues to grow, and the feel of the levain has moved past a tacky substance to something more like a porridge. By the way, that description sounded a bit more appetizing than shredded soggy newspaper.
Here’s what I am left with following the morning feeding.
Onward and upward! Just a few more days (fingers crossed) until this culture gets used in a blonde rustic boule.
On your marks, get set, bake!
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1
Day 2
Day 3 (this post)
Day 4
Day 5
Day 6
Levain build - day 2
Well, well, well...
Today is day 2 of my levain starter build here in bread week (sorry, no tent), and what did I find? A slightly pungent and gassy mass of doughy goodness. What started on day 1 as a rather stiff dough now has good moisture and a tingly nasal treat.
I’m sure it looks an awful lot like day 1, but there is a heck of a lot more moisture in the container after the 500g additions of whole wheat flour and water at 90 degrees.
Now off in the corner you go you tub of goodness in the making. By the end of today this should expand rather vigorously and be dotted with bubbles if our good man Mr. Forkish is correct!
As for my impressions, through checking the progress along day 1 I was a bit dubious. The dough felt too firm. Having baked bread in the past, my initial instinct was that the levels were off. Considering that there was 100% hydration, the dough felt far too firm. Granted I’ve never worked with whole wheat flour and all of my creations were constructed with AP flour, but it is clear that white flours absorb water far less than wheat varieties. Good call Mr. Forkish, point.
I’m looking forward to seeing what the tub holds for me tonight!
On your marks, get set, bake!
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1
Day 2 (this post)
Day 3
Day 4
Day 5
Day 6
Morning feedings
Does it require a special sort of crazy to know I have an alarm set each day this week for earlier than I prefer or intend to wake just to feed a levain culture? I’ll have to think about that when I’m snacking on some tasty bread, possibly with a nice smear of jam and a cup of tea.
No soggy bottoms here...
Levain in vain?
Ok, so it has been a while. Sorry. I’ve been busy, the fridge broke, I had to send an email. I guess the important thing is that I am back. Good for at least one post right?
Well, I’m here for a reason. I’ve been studying various blogs and books on the process of leavened bread using fermentation. And I finally decided to give it a try. Thus about a week ago I put in an order with King Arthur Baking for a healthy supply of whole wheat, unbleached white and rye flour with solid protein levels.
And after much delay from where I started this academic journey, my first levain is sitting (not quite churning, yet I hope) in a tub. With luck the naturally occurring yeast will do its thang and I’ll get gassy. TMI?
I’m using the Ken Forkish method described in his book Flour Water Salt Yeast. So I’ve got 500g whole wheat flour and 500g of 90 degree water combined and starting to work.
Yeah I know, how dare I have dirt in my photos. This isn’t a pristine commercial or photogenic kitchen, its a kitchen that does work. Sorry, not sorry.
My day 1 “slurry” feels a bit firm, but I’m trusting in the process and am hopeful. I spent a number of hours yesterday getting all of my notes together to be ready for a week of 6:00 AM feedings to lead into a weekend bake.
But this is exciting! Will I produce perfectly leavened bread? Will my levain take? Will Da Bears win the Super Bowl? I sure don’t know, but I’m looking forward to seeing what happens!
On your marks, get set, bake!
This post is part of a series tracking my levain build process and first leavened bread bake. Below are the posts that belong to this series.
Day 1 (this post)
Day 2
Day 3
Day 4
Day 5
Day 6
