{"id":2445,"date":"2010-04-28T21:31:15","date_gmt":"2010-04-28T19:31:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/04\/landbrot-mit-dreierlei-vorteig-nach-jt\/"},"modified":"2017-04-21T19:47:38","modified_gmt":"2017-04-21T17:47:38","slug":"landbrot-mit-dreierlei-vorteig-nach-jt","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/04\/landbrot-mit-dreierlei-vorteig-nach-jt\/","title":{"rendered":"JT\u2019s Rustic bread with three preferments"},"content":{"rendered":"

\"Landbrot<\/strong> MC posted last week the portrait of the Baker John Tredgold <\/a>, one of nine Bakers of the Bread Bakers Guild Team USA 2010. They train at the moment for the North American Louis Lesaffre Cup<\/a> which takes place in Las Vegas in September.<\/p>\n

And he gave MC the recipe<\/a> of the bread that won him a spot in the Team, including a excelsheet with the formula in Bakers percent. The bread sounds great (of course it do. It is a winner recipe). It contains three different preferments: Poolish, biga and sourdough. I love breads with different preferments because they give so much flavour to the bread. So I knew instantly that I had to try this recipe.<\/p>\n

JT uses malted wheat flour type 85 (85 mg minerals per 10g flour) and all purpose flour. I only have excess to wheat flour type 550 (55 mg minerals) and type 1050 (105mg minerals), so I sat down with the excel sheet of the formula and start calculating. At the end I came down with a mixing ratio of type 1050 and 550 that should yield a similar dough as mixing type 85 and all purpose flour.<\/p>\n

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When mixing the dough I realized that the dough was very soft even before the second water addition. So I skip the second water addition and set the remaining 100g Water aside. At the end I had a hydration of only 66% but the dough felt like 75%. I do not know why the flour was not so thirsty this weekend. Maybe it was due to the warm weather? But the gluten structure was fine and the dough developed enough strength when folded three times during fermentation.<\/p>\n

When writing the recipe down I forget to include malt in the formula. The dough rose nicely without but the next time I would like to test the recipe with 1% malt added.<\/p>\n

At the end I get very delicious breads. I can understand that MCs grandchildren wolfed this bread down. I think our breads will not survive long either.<\/p>\n

Before we finish all bread I sent this recipe to Susan’s weekly Yeastspotting<\/a>.<\/p>\n

JT\u2019s Rustic bread with three preferments<\/u><\/h2>\n

yields 6 breads of 550g each<\/p>\n

Biga\"Landbrot <\/strong><\/p>\n