A fun “little” bake

A fun “little” bake

This past weekend, got to do a “little” experimenting.  Didn’t need to make a full loaf, and my daughter got me a set of silicone mini loaf pans.  The perfect size for experiments.  So, decided to try something simple and see if my wife liked it.  She’s not much of a sourdough fan (although she said the Durum Pain au Levain is the best bread I’ve made, so maybe it’s my SD execution to-date that’s the problem).  Started simple and made a 90:10 white flour:WW loaf with raisin yeast water.

Overall, went fine.  Two build levain.  Only hiccup and surprise was how long the bulk ferment took.  Second levain build progressed well (over doubled and nicely domed in about 6 hours), so I was expecting something similar during BF.  Nope.  No signs at all of any fermentation until about 7-8 hours into it.  Lowered the temp and let it go overnight.  Was sitting at 100% on the aliquot jar in the morning and moved to shaping.  Wasn’t sure how much more I’d get out of it with BF taking so long to start, so I was pretty cautious and didn’t degas it much during pre-shaping and final shaping. 

Final proof was about 2 hours and the aliquot jar had grown to 140% at that point.  Didn’t score it and wish I had.  Had good oven spring that tended to go in all directions instead of up.  One downside to the silicone pan is that it’s not rigid and the dough forced it out at the sides.  Makes a nice little plump loaf though. 

Had a few larger holes in the final loaf.  Not sure if that was due to not degassing enough or getting close to overproofed, but the end result turned out good and she liked it.  Something to build on and try with a full loaf next.