Five-Grain Levain: Difference between revisions

(One intermediate revision by the same user not shown)

Line 22:

| Oats || 45 g || 8% || || 45 g ||

|-

| Water'''†''' || 580 g || 97% || 185 g || 240~~'''~~†~~'''~~g || 155 g

| Water'''†''' || 580 g || 97% || 1851 g || 2402 g || 1553 g

|-

| Salt || 15 g || 3% || || 4 g || 11 g

Line 42:

| * || 30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.

|-

| |'''†''' || room temperature for the liquid levain starterboiling water for the soakerwarm water for the final dough - temp calculated to form final dough temp of 24-~~25§c~~

| |'''†''' || 1room temperature for the liquid levain starter2boiling water for the soaker3warm water for the final dough - temp calculated to form final dough temp of 24-25℃; see [[Bread formulas and techniques#Desired dough temperature]]

|}

==Method==

Line 51:

# '''Dividing and shaping'''. Divide the dough into 2 pieces, or leave as one piece for larger loaf. Form the loaves, and place either in baking tins or bannetons.

# '''Final fermentation'''. Approx 1 hour at 25%, or somewhat longer at room temperature.

# '''Baking'''. Bake with steam at the beginning, at 240℃ for 40-45 minutes. Due to the high amount of water in the bread be sure to bake thoroughly.

# '''Baking'''. Bake with steam at the beginning, at 240℃ for 10-15 minutes, and then a further 30 minutes at 210℃. Due to the high amount of water in the bread be sure to bake thoroughly.

Jeffrey Hamelman ''Bread : A Baker's Guide of Techniques and Recipes''

@@ Line 22: / Line 22: @@
 | Oats || 45 g || 8% ||  || 45 g ||
 |-
-| Water'''<sup>†</sup>''' || 580 g || 97% || 185 g || 240'''<sup>†</sup>'''g || 155 g
+| Water'''<sup>†</sup>''' || 580 g || 97% || 185<sup>1</sup> g || 240<sup>2</sup> g || 155<sup>3</sup> g
 |-
 | Salt || 15 g || 3% ||  || 4 g || 11 g
@@ Line 42: / Line 42: @@
 | <small> *</small> || <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
 |-
-| |<small>'''<sup>†</sup>'''</small> || <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small>
+| |<small>'''<sup>†</sup>'''</small> || <small><sup>1</sup>room temperature for the liquid levain starter</small></br><small><sup>2</sup>boiling water for the soaker</small></br><small><sup>3</sup>warm water for the final dough - temp calculated to form final dough temp of 24-25℃; see [[Bread formulas and techniques#Desired dough temperature]]</small>
 |}
 ==Method==
@@ Line 51: / Line 51: @@
 # '''Dividing and shaping'''. Divide the dough into 2 pieces, or leave as one piece for larger loaf. Form the loaves, and place either in baking tins or bannetons.
 # '''Final fermentation'''. Approx 1 hour at 25%, or somewhat longer at room temperature.
-# '''Baking'''. Bake with steam at the beginning, at 240℃ for 40-45 minutes.  Due to the high amount of water in the bread be sure to bake thoroughly.
+# '''Baking'''. Bake with steam at the beginning, at 240℃ for 10-15 minutes, and then a further 30 minutes at 210℃.  Due to the high amount of water in the bread be sure to bake thoroughly.
 <small>Jeffrey Hamelman ''Bread : A Baker's Guide of Techniques and Recipes''</small>