A weekend break from our San Diego trip. San Diego posts will return on Monday. This post was written in early June.
Why, oh why did I find it necessary to reactivate my Levain “Mother” and bake bread in a 230 C oven on a day where temperatures were predicted to reach 32 C?
Apparently I needn’t have worried. As my 5 day feed progressed, smoke from the Northern forest fires moved in until day became as night and high temperatures only got to 18 C. Either way, I was up at the crack of dawn (before 5 AM, these days). I had changed up my routine and prepped my loaves the night before, so they had 8 hours to rise in the pan overnight. They got popped into the oven while I attempted to form a couple of baguettes and roll out my pizza crusts.
The jury is still out on my baguette skills, but the rest turned out pretty well. The 5 day Levain feed resulted in (2) 1.8 kilo brown loaves, (1) 1.2 kilo brown and (1) 1.2 kilo white loaf, (2) baguettes and two cookie sheet sized pizza crusts plus 3 500 gm tubs of Mother (1 for my next feed and 2 to give away). And all of this was baked before 8:30 without a noticeable increase in inside temp.
Hopefully, my next feed will occur in a similar cool spell, without the smoke).
Have any of you out there also tried baking Levain (sourdough) bread) from a Mother (starter) you have grown?