We first baked off the Gold rush from the day before. We ran out of time on day 6, so we just retarded everything.
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| Gold Rush |
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| Gold Rush |
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| Pain au Levain |
Being Team 1 I shaped a mixed and vermont that was bulk retarded yesterday. Preshape was at 645. Final shape 705. and baked at 745
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| Vermont Sour |
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| Bulk retard VS shape and retard VS same day |
We compared the difference between the three kinda of doughs: Bulk retarded, shaped and retarded, and same day. The Bulk retarded dough had a redder tone to the crust, a great amount of fish eyes (bubble on the skin), and a more open crumb, the flavor was buttery, rich, sour, and sweet. The Same day bread, while being very good, had a duller crust and was dense. The Shaped and retarded dough was perfectly in between the two. It had fish eyes, smelled like vinegar and was very sour.
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| Rye Preferment |
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We had a chance to bake the flaxseed rye in the wood burning oven outside
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| Light Rye |
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| Light Rye |
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| Light Rye |
Rye has large amounts of amylase so it has a fast fermentation time
For the 80% there was a whole rye soaker with boiling water to control the amylase.
The 80% was barely touched at all- it tore very easily
it was proofed in a banneton and baked seamside up
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| 80% Rye |
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| 80% Rye |
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