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.
Starter
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.
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