Blog post -----gattopardo calling orson come in orson.....gattoaprdo calling orson come in or....
Well the best laid plans of mice and sourdough. After running around this morning to make sure that I have spelt and rye flour. Finally I started making the breads, firstly I added the starter to a little water to make up the water content for the rye bread and then added the the rye flour and the same amount of bread flour. then a little salt. This is a recipe I had misread and didn't see bread flour being added until after along list of differing seeds that I wasn't adding. Small screen and scim reading... Opps so the first bit was just starter a bit of water and judt rye and salt. The mix was very wet hence checking and noticing the error. So once noticed I added the bread flour and then did the process described. Folding the mix for a few minutes leaving the mix to stand for 15 mins then a couple of minutes folding doing that three times. Then stuck the whole lot, bowl covered in tin foil, in fridge for the first prove of at least 12+ hours.
The second experiment was a spelt was once again the starter that was up and active then I added a bit of water to make it up to the required level then, added the spelt flour and salt straight and then folded the mix again doing the few minutes then left for 15 minutes then did some folding again then a third go. I then left the dough that was quite sticky then left that for a bit on top of the fridge, where the starter lives, but when came back to it the bread was dry. Handled the dough with wet hands and then stuck the dough in a jane asher poundland non stick loaf pan. How much was it do I hear you shout
Cutting the top and stuck the lot in the fridge with a damp tea towel on top of the pan making sure that it doesn't touch the top of the mix.
Then I saw I had some left over fed starter and thought I'add some more water, some atta flour and salt, to see what would happen. Have used the couple of minutes folding technique then leaving it to sit for 15 minutes three times. Then stuck the whole lot in to the fridge with a covered over damp tea towel.
Looking back I should have done just one, but got a little fixated and logic went out the window. Sort think I had to do it to prove something to myself or the world. No idea what it was and why, cos that's a hell of alot of bread. I made sure I kept the flour water salt ratios correct for each bread from the recipes I found.
The differences from my usual mix was adding the starter to the water and kneading and not folding. I think keeping the dough in the fridge for at 24 - 36 hours should increase the taste so they say. So am going to go for either time or till the dough has doubled. But unsure what will happen as the dough seems to have gained a dry skin.
Will report once more....Nanu nanu or have I created three mixes of shazbat.