Semolina cranb. pecan orange peel levain


Semolina cranb. pecan orange peel levain Submitted by alfanso on October 18, 2020 – 1:52pm. A second run at Danni’s semolina cranberry/wild rice levain.  With some obvious changes afoot compared to my first attempt .  The wild rice didn’t float my boat so I 86’ed it.  The quick and dirty on this version’s mods: hydration now at 72% Semolina boosted to 35%, AP flour dropped to 65% added pecans, and a hint of orange peel eliminated 2 of the 4 Letter Folds, now down to 50 & 100 min with final 20 min rest before retard. These were begging to be baked dark, and who am I to argue?  Although I adore semolina based breads, the orange peel and cranberry combination, while delicious, overwhelmed it.  May try using a whole grain next time instead. Gerhard suggested the orange peel, and he was right on the money, as it adds a distinct flavor that marries well with the cranberry. If this were a production bread, the cost of it would be fairly high as the inclusions here are quite costly compared to a FWS version. I was pleased that the scores went well, as sometimes these types of baguettes, laden with fruit and nuts, will get oven bloom, but not a decent enough ear.  I also find that, in general, these breads in baguette form are less likely to display an open crumb for me. A modestly intermittent problem is the even distribution of inclusions.  As I mix by hand, the add-ins don’t arrive until the first Letter Fold, and as often as not wind up being unevenly spread across the length and breadth of the dough. A thin crust with a distinctive snap/crack to the bite.  Just my style.   Semolina Cranberry Walnut Levain w/ Orange peel             Danni, mod by alfanso                           Total Flour           Total Dough Weight (g)   1100   Prefermented 15.00%         Total Formula       Levain      Final Dough     Ingredients % Grams   % Grams   Ingredients Grams   Total Flour 100.00% 541.9   100.00% 81.3   Final Flour 460.6   AP Flour 65.00% 352.2   100% 81.3   AP Flour 270.9   Durum 35.00% 189.7   0% 0.0   Durum 189.7   Water 72.00% 390.1   100% 81.3   Water 308.9   Salt 2.00% 10.8         Salt 10.8   Walnuts, toasted 15.00% 81.3         Walnuts 81.3   Dried Cranberries 13.00% 70.4         Cranberries 70.4   Orange Peel 1.00% 5.4         Orange Peel 5.4   Starter 3.00% 16.3   20% 16.3                       Levain 162.6   Totals 203.00% 1100.0   220% 178.8     1100.0                     Autolyse Water, Levain, Flours 20 min. Hold back 10% water for bassinage.         Bassinage salted water.  Incorporate, rest 5 min.               20-30 French Folds.  Rest 5 min.  20-30 FFs.  Into oiled tub.             Incorporate inclusions at 1st LF.                 BF 2 hrs: LFs at 50, 100.  20 min rest.  retard               Retard 12-16 hrs. with divide and shape somewhere in that time.             Preheat 480dF, Bake 460dF with steam for first 13 min.  Then rotate to finish bake ~13 min more. Final  2 min venting. 365g x 3 long batards
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