April 14, 2006
It’s Only Bread
Hmm, it’s been a while since I’ve baked bread. Time to make some bread. I’m not sure what I’m going to make. I let the starter warm from the fridge for a few hours. Stirred it up a bit and added 1/2 oz (half a table spoon perhaps) of the starter to another container with 1 oz of flour and 1 oz of water.
Unrelated from the bread recipe, I then fed the starter a scant half Cup of flour and some water. It’s been a while since it’s had anything to eat. Both stayed on the counter. When the jar of starter gets working well, it’s back into the fridge. The chef/levain/barm, the 2.5 oz thing will get 3oz of bread flour and water and that will be used to make the bread dough. It’s my standard procedure now days.
The next day I mixed in 10 of flour, 6 oz of water, 1 tsp of salt and did the stretch and fold every 30 minutes until it wasn’t stretching (4 times). I let it rise another couple of hours and into the fridge.
It wasn’t convenient to make bread the next day to I left in the fridge for another day. Then I forgot about it and when I remembered I rushed it a bit. Not long enough for the second rise. It tastes finem but it’s not picture pretty.