"Joschi Kley" > wrote in message
...
> HUTCHNDI wrote:
>
> >
> > Actually, right now its kind of a nice in-between of useful sandwich
bread
> > and a nice batard. Doesn't seem dryerat all, but a bit heavier.
> >
> > That's an interesting suggestion, about switching flour steps. Dick
Adams
> > gets me worried all the time that souring the sponge is a big mistake,
so I
> > have only been going around eight to 10 hours, if that. If my final
addition
> > of flour was mostly AP (I use King Arthur), then the soured sponge may
stand
> > a better chance of raising the dough (is my thinking correct here?)
>
> The gluten gets weaker when it ferments for a long time. So if you would
> take the AP flour for the final dough you could spare the higher gluten
> in it for the build of the bread instead of wasting it in the sponge.
>
> > Somebody suggested adding gluten, I cant recall who.
>
> I was the guy with the gluten...
>
> > I have a box in my
> > cupboard from when I was using a bread machine, its probably gone bad by
> > now, as I haven't even looked at it in months. One of the reasons I
wanted
> > to getaway from the machine was the need for all the special ingredients
to
> > make it work, gluten and breadmachine yeasts and bread flour, so I tried
to
> > stay away from that one.
> >
> >
>
> Roy wrote about a decent recipe for another try. Here is one:
> It is a bit similar to what you are baking:
>
>
>
> Whole-Wheat Levain
>
>
> Levain:
> 4.8 oz whole wheat flour (1 1/8 cups)
> 4.8 oz water (5/8 cup)
> 1oz mature culture (liquid)
>
> 12 to 14 hours before the final bake mix the starter with the water (I
> almost whip it to incorporate oxygen for the yeast) and mix in the whole
> wheat flour.
> Cover and let stand at 70°F
>
> Final dough:
> whole wheat flour 11.2 oz (2 1/2 cups)
> bread flour 1 lb (4 1/2 cups)
> water 1 lb (2 1/8 cups)
> salt .6 oz (1T)
> Levain 6.9 oz (all less 2T)
>
> Mix until the gluten is moderately developed.
> Dough should be at 76°F after mixing.
> Ferment for 2 1/2 hours.
>
> In this time:
> Fold the dough twice at 50 min intervals.
>
> Divide in two loaves (1.5 lb each) and shape in desired shape.
>
> Let ferment for another 2 to 2 1/2 hours at 76°F
> (or retard for up to 8 hours at 50°F or up to 18 hours at 42°F)
>
> Bake with normal steam at 460°F for 40 to 45 minutes.
>
> Good luck!
>
> Joschi
> --
>
> --
> Address to mail me:
> Um mir eine Nachricht zu schicken:
>
> non_tox ::AT:: web :OT:: de
>

Until I got a good starter, the type of (basic) recipe I have been using is
the only one that worked at all for me, so I have been guilty of being shy
to change, but that looks like something I might be able to attempt, maybe
my next bread.

Thanks, Hutchndi