After a break of three weeks, I reactivated my Lievito Madre with 3 heat refreshments (27ºC). As a take a look at, I needed to bake a bread with Ruchmehl. By mistake, nevertheless, I used wholewheat. The packages look very comparable. After I observed it, it was virtually too late. Spontaneously I made a decision to make use of 80% wholewheat and 20% white flour. Throughout mixing I had the impression, that the dough / gluten construction was (surprisingly) fairly sturdy and I made a decision to bump up the hydration. Began with 75% and ended at (virtually) 90%. Perhaps a bit too optimistic 😉 Not less than in the case of my bench expertise.
Closing recipe after a sequence of unintended actions
80% wholewheat
20% white flour (13% protein)
90% hydration
20% lievito madre
2% salt
Bulk: 1.5h 26ºC, in a single day 6ºC, then proceed at 26ºC
preshaping, shaping
Closing proof at 26ºC
Because it did not go as deliberate, I did not take footage at the start. Solely 2 fast photographs.
The slightly gentle shade of the crumb is fairly positive due to the sunshine and the processing within the digicam app on the smartphone. In actual life the crumb appears to be like darker.
The larger complete in higher half if fairly positive a shaping subject.
