Friday, March 14, 2014

Stureby Levain Loaf and Pane Caserricio con Semolina

 I think I finally figured out how to get past the problem with Picassa and get the images I want posted here on my blog. It's not elegant but on with the show.

The first few pictures are from my first attempt at a Stureby Levain Loaf, a formula I found on the Plotzblog site. While Lutz baked a large, about two pounds or 1900 g, I divided the dough into one pound batards before baking. After looking at the ingredients list, I thought it looked a lot like those of a lean pain de campagne or bauernbrot, only using the WWW and rye flours in the 100% hydration starter.

I did aerate the starter at the beginning of the process but for the most part, I followed procedure. The resultant loaf is a pleasant, lightly textured loaf with a soft crumb.
50 g bread flour
50 g water
10 g sourdough

Dough 1
All of starter
75 g whole wheat flour
25 g rye flour
100 g water

Dough 2
All of dough 1
375 g bread flour
                                                                                    225 g water
                                                                                    10 g salt

The Pane Caserricio con Semolina is a totally inauthentic name but very serviceable loaf of bread. I saw a small bag, two pounds, of semolina flour for pasta in a supermarket yesterday and decided to see what I could do with it. Even though I used KAF AP instead of bread flour, I got an acceptable oven spring instead of a flattened oval. I like the flavor enough to put out the ingredients to see if anyone else will give it a chance and report back.

132 g at 100% hydration

Main Dough
240 g KAF AP
120 g semolina flour
245 g water
10 g kosher salt

The weather is slowly turning to seasonal temperatures outside, warm enough that I can do some preliminary clean up work and start daydreaming about all the things I should do. The daffodils and tulips are finally starting to emerge. I checked on the garlic beds and there is reason for hope there as well. The juncos are still around and the year round suspects are gaining a few robins for company.

Comments, humor, and questions are welcome.

No comments:

Post a Comment