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The Blob Lives: Updated

I've got a little gathering to go to tomorrow, and I said I'd bring bread. This is the beginning. This blob is full of wild yeast and only wild yeast (via my sourdough starter), is 3 parts white bread flour, one part rough-ground whole wheat flour and one part dark rye flour, with a teaspoon of ascorbic acid to give it a bit of a sour bite.

It's had about an hour of warm ferment, now it's in the fridge, where it will cold ferment very slowly for about fourteen hours, hopefully developing a nice nutty complexity and a good wild-yeast tanginess. Tomorrow it'll meet its destiny in a scorching-hot oven with regular low-tech steam blasts for the first couple of minutes. I'll let it proof in, and ultimately bake it in, a high-sided dutch oven dusted with cornmeal. I've experimented with letting it proof on its own and then pouring it into the preheated dutch oven, I think it loses some needed airiness when I do that; it flattens out a bit. So a different approach this time. I'll let you know how that turns out.


Wish me good bread luck!

Update: the blob rose a bit less than I expected by this afternoon. Wild yeasties are not as efficient as their industrial cousins, and I was a little worried that it would be too dense.

So I cranked the oven up and left the door open, to give it a warmer ferment in a warm kitchen, and it worked nicely, it gained height and volume and airiness.


The final product, after steam blasts and 45 minutes in a 450 degree oven...

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