Since so many of us are discovering the joys of making bread and/or going further down the bread rabbit hole than before, I thought I might create a thread for breads, pizza doughs and other fermented baked goods.
Today is day 5 of my Levain and I did the usual feeding/discard this morning. From the discard, I kept about 100g, and added 75g of whole wheat flour and 175g of AP flour to make a small test loaf. Also added a pinch of yeast and about 1/4tsp of salt. About 90 minutes after mixing, I gave it a fold and put it back in its covered container. It's fermenting nicely and in about an hour, I'll shape it and get it into the proofing basket. After about an hour proof, I'll bake.
The Levain itself really turned a corner overnight and is becoming more solid (appears to be 'mature'). On reaching in and grabbing a handful, you can see and feel the weblike structure it has created. Tomorrow, I'll feed and create the first 'official' loaf from it, which will be shaped, rise, and then proof overnight in the fridge for baking Tuesday morning.
For reference, most of what I'm doing is either directly out of, or based on "Flour, Water, Salt, Yeast" by Ken Forkish. I'm also picking the brain of
@ceeaton a fair amount - particularly regarding how to make various things from the daily Levain discard, including bread and pretzels.
Post up your bread, pizza, pretzels, etc here.
