$Id: bread-builders-notes,v 1.2 2000/08/09 15:24:07 chris Exp $

Distilled from Daniel Wing's _The Bread Builders_ ([page], ci=CooksIllustrated)

Note: water and salt relative to flour by weight: bakers (hydration) percent 


CREATING A LEAVEN "STARTER"

[58]	Organic fresh whole wheat and rye flour
	60g rye + 60g wheat + 120g unchlorinated water (100% hydration)
	Day 1	60-65F for 48 hours (240g)
	Day 3	Discard half
		Add 60g wheat/rye flour and 60g water (240g)
		70F for 24 hours 
	Day 4	Repeat Day 3 (240g)
	Day 5-7	Visible fermentation (now Wing gets real vague)
		Keep refreshing until action in 8-12 hours instead of 24
		Put in fridge as "Storage Leaven"

CALCULATING INGREDIENTS BASED ON FINAL DESIRED DOUGH WEIGHT

Example:

I want 2x 1.5 pound loaves (about 750g each), so 1.5Kg final dough.
My flour's fairly low protein:	use 62% hydration
It's warm outside:		use 20:80 Sponge:NewDough

			%weight	%Hydr	gTotal	Flour	Water
	Total		100	62	1500	926	574
	Sponge		20	100	300	150	150
	NewDough	80	n/a	1200	776	424
		


If I want a 62% hydration, and I expect to lose some but want about 1.5Kg,
I could say I want 1.620Kg final dough. Then:

			%weight	%Hydr	gTotal	Flour	Water
	TotalDough	100	62	1620	1000	620
	Sponge		20	100	 324	 162	162
	NewDough	80	n/a	1296	 838	458

WING's PROCEDURE (use your own proportions)

[5]	300g week-old Storage Leaven (for Wing's batch size)
	if older, use less, like 50g then expand to 150g then 300g

[6]	Expand with 600g flour and 600g water -> 1.5Kg Sponge. (5x growth)
	Ferment 8-12 hours; still too acid from Storage Leaven.

	Triple it: add 1.5Kg water and 1.5Kg flour -> 4.5Kg Sponge.

[7]	Save new Storage Leaven:
	- Remove 300g;
	- ferment 1 hour for 1week storage or 5 hours for 1 day storage;
	- place in jar in fridge;
	- if more than 1 week, make drier (Wingnever says how dry)

	Ferment remaining 4.2Kg Sponge 8 hours (if tripled, or 12 if 5x).

	Ratio of Sponge to new flour:water: 20:80 warm or 40:60 for cold temps
	(e.g.: 4.2Kg Sponge + 6.3 new dough = 1.5Kg dough at 40/60 for cold)

[76] 	Autolyze: mix new dough flour/water without sponge and salt
	and let rest 20-30 minutes before adding Sponge;
	may not be helpful if kneading by hand

[8]	Final Hydration: 60% for low protein, 75% for high protein flours.
	Wing uses 64% for 7/10 wheat + 2/10 wheat berries + 1/10 rye.
[ci]	Rentschaller uses 62.5% for all unbleached King Arthur white flour.

[9]	Salt: 2% of total flour volume, added before final kneading
[ci]	Renschler uses 3%, before final need (improves extensibility).

[10]	Knead: by hand 15 minutes (less if high rye, more if high protein)
	until only a little tacky but not sticky,
	until stretches without tearing (windowpane test)

[10]	Ferment:
	- 70-75F: 3 hours
	- Retard: (Wing doesn't say) maybe 70 for 1 hour + Fridge for 12 hours
	
[11]	Divide
	Round (firmly)
[12]	Rest 15-20 minutes
	Shape (gently)

[12]	Proof: in collander lined with linen
	- 70-75F: about 3.5 hours
	- Retard: 1 hour at 70F, Fridge 12-24 hour, 3-4 hour at 70F

[13]	Bake:
	- hearth oven 500F until interior 195-200F (less than 205)
	- Cloche:
		- preheat cloche to 425F with cloche inside
		- sprinkle meal on bottom of cloche
		- flip dough into cloche
		- slash (rec.food.sourdough suggests slash just after shaping)
		- replace top and put in oven
		- bake 10-15 minutes (high-humidity environment)
		- remove top
		- and allow crust to brown completely, about 25 minutes