Period Bread Experiments.
Number One:
Sifted stone ground whole wheat flour with a touch of rye, sourdough starter. 79% hydration. Let the flour and water sit together overnight, added the sourdough leavening and salt, kneaded it and let it rise for several hours and baked it in a 550 degree oven under a cloche. It didn't rise as much as I hoped for, but it's pretty tasty. Tomorrow, lower hydration, more leaven (and a little yeast)
Number 2:
200 grams of starter, 400 grams of sifted stone ground whole wheat flour, 250 grams of water, 10 grams of salt and 2 grams of yeast. 70% hydration. It showed much more height until it actually hit the oven, and then it came out flatter than the one yesterday. It tastes good, and it's probably quite period, but I want some more height...the experiment continues tomorrow night...wondering if the acid in the starter is a problem. May have to make the same formula with all purpose flour to see what happens...
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