- 2 Kg plain type 650 flour
- 2 litres of water
- 8 Kg plain flour type 650
- 1.5% salt
- 6 litres of water
The starter expanded from about 100 g to 500 g on Wednesday night and then again to 2 KG on Thursday morning. The final dough was mixed together Friday evening, rested for 30 mins and then kneaded by hand for about 20 mins. Fermentation was done for 5 hours at 15 °C and then retarded overnight at 6 °C. The dough was degassed and stretched a few times during the initial fermentation.
I lit the fire before breakfast and did about 1 and a half burns over the space of about 3 hours, the slow burning embers were then spread out and took about another hour to lose most of their colour. About the time of raking out the fire I divided the dough, a little shaping and then placed in plastic boles that had been greased with olive oil. After 2 hours the embers were raked out of the oven and the hearth mopped with a wet rag wrapped around the rake. This is a part I really need to refine as I currently do not really have a good way of cleaning the hearth after firing.
|Towards the end of firing.|
|Removing the test bake|
|Testing the internal temperature of the loaf|
With only a little insulation on the oven and only a partial firing today, the oven was cooling quite rapidly, so the test bake was probably done at the best time for baking and the remaining loaves could have done with a little higher vault temperature.
The remaining dough was then put into the oven and due to a very wet dough that wanted to spread out and some very inexperienced oven work by myself, only 7 of the 8 loaves fitted. These cooked well enough in about 40 minutes, but had a little less oven spring than the first and less colouration of the crust.
|The main bake|
|Last few coming out|
|The last surviving slice of the test bake.|