The East Valley AZ Sourdough Institute is pleased to introduce day one of the inclusion bread concentration. Section one delves into inclusion breads from the Mediterranean, showcasing a wild yeast biga type rustic country bread. The ingredients for the day one exercise comprise: A.P. flour, Sprouted Red Fife, Dark Rye, Pecorino Romano, Rosemary, Lemon, and EVOO.
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The wild yeast biga, is almost ready for phase two. The final dough mix.
The final dough looks very promising for a outstanding finished product. Please refer to the pictorial montage as a formula reference.
Mediterranean inclusion rustic country bread
The bulk fermentation process at room temperature is advancing at an unsatisfactorily slow rate. I am concluding my efforts for the night and proceeding to rest. After weighing two alternatives, Move the dough to the back porch where the overnight temperature is expected to drop to 60° F Leave the dough in the kitchen I have opted for the second option. Even considering the exponential growth associated with wild yeast, I am confident that I can safely take a six-hour nap. I hope that my preference for a shorter process does not ultimately lead to unfavorable consequences.
Photo # 1 (Above) Beginning bulk ferment
Photo # 2 After ten hrs. At room temperature.