John Tredgold (JT) is a member of Bread Bakers Guild Team USA 2010 (Baguette and Specialty Breads section). He shared his [b]85 x 3[/b] formula from the Breads Draft Class at the
Basically, JT’s formula is a story of fermenting, employing three types of pre-ferments: biga, poolish, and levain, and using a specialty flour containing 0.85% ash content (Central Milling’s Organic Artisan Old Country Type 85 Malted Flour). This is a high extraction flour, about 82 – 85% rate of extraction of wheat berries. It is roughly equivalent to the French T80 flour which normally has ash content ranging from 0.75% to 0.90% according to Prof. Calvel’s [i]The Taste of Bread[/i], page 4.
I recently came across a South Australian organic miller, Four Leaf Milling, which produces an 85% Light Flour. This flour is derived from whole wheat by removing approximately 15% of the bran. I am in the process of finding out more information about it, but in the mean time I thought I would use my French T110 flour to try JT’s formula. The French T110 flour generally has higher ash content (1.00 – 1.20%) and higher rate of extraction (85 – 90%).
For JT’s formula, please click on this [b]link[/b] to his spreadsheets, provided in MC blog above. Thank you, MC, for a most inspiriting post.
I attempted this formula three times. Each time I scaled his formula down to 5% for a
JT’s formula provided 1 1/2 hours first fermentation at roughly the dough temperature of
(1) The following bread was done with three hours bulk fermentation at
The flavour of this bread is exceptional. As I took my first bite, the rich aroma hit me. As I chewed, the flavour continued to unfold and deepen. All else being equal, I attributed this rich flavour to the favourable climate for making slow rise levain bread. In Australia (or should I say, in Queensland where the winter is mild), the best time for making levain bread has arrived!
(2) The following bread was done with four hours bulk fermentation at
(3) The following bread was done with four hours bulk fermentation at
I must be a person who is easily moved by people whose passion I can recognize. I see in JT what I have seen in Gerard Rubaud. I may be wrong, but some passionate pursuits are lone business.