I'm trying a totally new (well, ok, actually pretty similar overall) technique this time. To start, I'm using the metric system. It really is just better and easier to work with. I'm making two batches, each with a total flour weight of 800g, of which 600g is KA AP and 200 is KA bread flour.

Which brings me to another difference in this batch: much less protein. I've been reading a bunch of things which suggest I may be using too high a protein flour for the type of bread I'm trying for. So, yeah, less protein. We'll see how it goes.

And the final difference is that I went for two leavens of 100% sponge, instead of my normal one at 100% and one at 60% or so. Also, this time the leaven is a little more of the total mass of the dough. 200g of the 800g total come from the leaven.

Also, I'm moving from keeping a 100% sponge in the fridge as a storage sponge to about 60%. I think this will help it keep more yeast alive for the periods I generally leave it.

posted: Wed, 15 Nov 2006 21:11 | permanent link to this entry