Yesterday, the dough was rising extremely slowly and I was wondering if tap water used was the reason.
So, I tried making sandwich bread again with the remaining levain and raisin yeast water, added Perrier Mineral water this time.
The dough rises much faster this time. Almost the same speed as instant yeast!
Dough size at 7:17pm
Dough size at 9:43pm
However, I was not hungry then for anything. Thus, I’m hoping the final fermentation of the dough in the sandwich tin, would last at least 10 hours in my cool oven wrapped in a wet cloth.
With Raisin Yeast Water and Bread flour, the levain smells heavenly. It doesn’t give off a strange yeasty smell like what instant yeast do. When baked, the bread somewhat smells like button mushrooms. hmmm… pretty weird and nice!
Amount of Levain
I’m not sure what should be the optimum ratio of levain to use with bread flour and water.
Yesterday, I tried Levain : Bread Flour : Water ratio is 7/8 : 1 : 1/3. The dough was wet and difficult to shape.
Today, I made the same mistake. This time, more Levain and using mineral water. Levain : Bread Flour : Water ratio is 1 : 1 : 1/3.
It was so sticky that it’s impossible to roll the dough like swissrolls before putting in the sandwich tin. As a result, it’s one lump into the tin like this…
Will post the results tomorrow…
Good night! 🙂