![]() ![]() Once the rest period was over I sprinkled 22 grams of salt over the top of the dough. Given those exacting measurements I’m reminded each weekend how baking is as much chemistry as artistry. In a separate bowl around 5pm I mixed 804 grams of white flour, 50 grams of rye flour, and 26 grams of whole wheat flour together and added 684 grams of 90 degree water, and let it all rest for about half an hour. Timeline: early Saturday morning, after having fed my levain the night before, I mixed 100 grams of levain, 400 grams of white flour, 100 grams of whole wheat flour, and 400 grams of water at 85 degrees by hand and set it all aside to rest. This next bread is called Overnight Country Blond. ![]() This should provide me with a true expression of my natural starter’s flavours. They are made only with the natural yeast starter I developed over the summer. This new chapter calls for no commercial yeast when making the breads. The second part of the book called for the development of a natural yeast starter to be used as a leavening agent while adding a pinch of commercial yeast to help with dough development and oven spring. The first part of the book used only commercial yeast in various ways to make bread. This past weekend, the book embarked upon a new chapter – Pure Levain Doughs. ![]()
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