Baking bread is a slow process. It requires delicate calibration of time. More often than not, time constraints seem to work against me. To put it simply, to schedule around baking doesn't work easily to a chef's schedule! To address that issue, I have been fiddling about with a formula of a friend, baking instructor Boris Gaspar whom I met at
This particular formula was an exercise demonstrating how to construct a bread recipe. He uses a typical German method of constructing a formula.
I fiddled a bit with the flour in the final dough, adding in some of the last of my naked barley from Wales. In addition, I added some dinkel rüchmehl or high extraction spelt from my dear sister, some freshly ground rye and topped it off with some bread flour. Boris uses malt in the formula, but seeing how it's already added in most American flour, I skipped that.
I first mixed the pre-fermented pizza dough and let it rise a good 12 to 15 hours. Sorry Michel, no notes! I found the time in the evening after work, around 9 p.m., hand mixing it and allowing for a long first rise, with a couple folds in-between.Then I retarded the dough till morning.
In the morning when my cat woke me up at around 5:30 a.m., (no need for an alarm clock!) I removed the dough, shaped it into a batard and then into the banetton. Refrigerated it till around 11:30, when my wife took it out from the fridge. I arrived home about 4 hours late from work, but the dough was fine, I quickly pre-heated my stove, slashed and burned!l
Formula: Boris's formula Date: 06/27/07
Desired Dough Yield: 1103 Pre-ferment weight: 275
Pre-fermented flour: 25%
Overall Formula Pre-ferment Final Mix
Ingredient FW Percent Grams Percent Grams Percent Grams
white flour x 100 665 100 174 491
malt x 0.45 3 0.5 1 2
water x 63.15 420 37.6 65 355
salt x 2.25 15 15
Total: 165.9% 1103 158.1% 275 863
0; TFW: 1103
Dough Yield: 1138
Notes: In this loaf I used 75% Bread flour 10% was rye, 10% high extraction spelt and 5% naked barley.