Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
90%
10%
Liquide
Farine
Autres
Gaseous Clay
Depuis 2016
I purchased Ken Forkish's book "Flour Water, Salt Yeast" and jumped in with both feet. That book omits too many useful facts about making SD, so I turned to youtube to learn the way, FoodGeek, Bread Code, FullProofBaking and JimChallenger have been most helpful
Caractéristiques
When fed at 1:2:2 and kept at 78 F for 6 hours its not very bubbly But when fed at 1:5:5 and kept at 74F for 13 hours it is nicely domed and filled with bubbles. The color is light tan like the color of the background below behind the word "Colour". The dark rye flour does not really affect the color to any extent. The aroma is mildly tangy.
Goût et saveur
Recette
Ingrédients de base
- 90% King arthur bread flour
- 10% Dark rye flour
Ingrédients pour nourrir le levain
1
Méthode de travail
1
King Arthur Bread Flour at 90% plus 10% dark Rye flour. Feed the starter at 1:2:2 at 8am and again at 2pm. Keep it at 78F in a proofer. Feed 1:5:5 at 8pm then keep it at 74F overnight. I bake twice a week. The overnight feed produces enough active starter to mix into a recipe at 9am the next day.
90% King arthur bread flour
10% Dark rye flour
2
To make a loaf of sourdough, I typically use 80% King Arthur Bread Flour and 20% dark rye flour, then 20% starter, 59% room temp filtered water and 2.3% salt. Autolyse flour and water for 2hrs, then mix in salt and starter. 1 Hour rest, then bench S&F, 45 minutes later lamination, followed by 2 coil folds 45 minutes apart. After 25-50% rise move to cold ferment.
3
Bake anywhere from 19 hours to 48 hours then prep to bake. Preheat DO at 500 F for one hour. Then score, then put parchment in the DO then bake with lid on for 20 minutes at 430F . Remove the lid and bake for another 20-25 minutes at 430.F
Result
Bread
Worth the effort - good tangy flavor, open crumb and hearty crust.
Commentaires
Thank you for the opportunity to explore this site and learn from yourself and many contributors from around the world. So far I have learned enough to bake good bread but I appreciate that there is so much more to learn.
The name Gaseous Clay is play on the name of Cassius Clay who later changed his name to Mohammed Ali. He was very verbose and maybe filled with hot air, kind of like a good starter.