Susan's blog

MORE SESAME SOURDOUGH

130g starter (100% hyd.), 305g water, ~1/4 cup sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour.

The dough was kept close to 76F throughout mixing and fermentation.

Mix starter and water.  Add seeds and oil, mix.  Add flours and salt, mix just until flour is wet, rest 1 hour, fold 3x at 30 min intervals.  Let rise until near doubled (about 2 hours).  Shape, put in triangle brotform, and deposit in fridge for overnight.  Bake at 500->460F (after a half-hour out of fridge) under cover for first 20 minutes.  Let rest in oven for 10 minutes after bake.

And it's delicious!  The recipe is 100 Percent Whole Rye from Bread Alone.

Mini Oven gave me her Austrian stamp of approval and tells me it will be truly ready to eat in a couple of days. Thanks for looking, and Happy New Year to All!

Susan

Just yesterday's bread...

100g starter (100% hyd.), 315g water, ~1/4 cup mixed sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour

Keep your dough close to 76F throughout mixing and fermentation.

Mix starter and water.  Add seeds, salt and oil, mix.  Add flours, mix just until flour is wet, rest 30 min, fold 3x at 30 min intervals.  Let rise until near doubled.  Shape, put in triangle brotform, and deposit in fridge for overnight.  Bake at 500->460F after an hour out of fridge, under cover for first 20 minutes.  It's a little lopsided 'cause I swiped the loaf with the edge of the roaster as I covered it.  C'est la vie!

Susan from San Diego

Here's the AP version of my usual sourdough.  It's 61% hydration. Next time I'll stretch the hydration to 65%.  Trial and Error.  It includes 20g of dry brown sesame seeds and 25g of whole wheat flour. 

I like a more chewy crumb than this loaf provides, but for those who want a crispy crust with a soft crumb, here you go:

Susan

Same old recipe, tweaked a little for the seeds.  I keep learning more and more, thanks to everybody here.  This one's named Prescott, as we're up the hill in Arizona for a short while. 

Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.

20g whole flaxseed and 55g warm water, soaked for about 30 minutes before starting dough

50g firm starter

175g water

275g KA Bread Flour

25g whole wheat flour

6g salt

Mix starter and water, add all of flaxseed mixture, then add flours and salt.  Mix minimally by hand just until flour is wet, rest for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Keep the dough temperature in mid-70'sF during fermentation.  Pre-shape, rest 15 minutes, shape, then overturn into linen-lined basket.  Put in plastic bag, then into fridge for overnight.  Out of fridge for two hours before scoring, loading into oven, and covering. Oven preheated to 480F, then lowered to 440F after 3-5 minutes.  Bake 20 minutes covered, 15 minutes uncovered, 5 minutes in turned-off oven.

Note:  You can retard this dough in an oiled bowl after folding, if you like, and continue in the morning.

50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt.  All mixed minimally by hand, rested for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Kept the dough temperature in mid-70'sF.  Pre-shaped, rested 15 minutes, shaped, then plopped into linen-lined colander.  Put in plastic bag, then into fridge for overnight.  Out of fridge for 2 hours before scoring, then baked at 450F for 20 minutes covered followed by 20 minutes uncovered.

Sorry, no beer in this one, just black and tan sesame seeds!

The very warm weather has impacted my breadmaking, too.  Starter and dough were taking off way too fast, but using cold water slows things down enough.  I used 50F water yesterday evening to mix this loaf.  I should have used sesame oil rather than olive oil.

15g Starter, 210g water, 1 tsp EVOO, 25g KA WWW, 275g All-Trumps, 6g salt, 2 T mixed sesame seeds

Mix by hand in the evening, rest a few minutes, fold in the bowl a few times.  Leave overnight at 60-70F, fold whatever it needs in the morning, shape, proof and bake.  Simple bread.

This little loaf is a perfect example of overproofing.  This is not a good thing.  Note the light color of the crust, the short stature, the spreading, and the more biscuit-like crumb.  I made a pizza with half the dough, and forgot the rest for a few hours.  A little bird told me to go ahead and bake it, but being hard-headed, I shaped it and put it in the fridge for the night.  You see the result.  My apologies to the little bird for not following her suggestion.

Susan from San Diego

I TOLD myself to be ready for the change in weather, but it tripped me up once again.  I wasn't taking the warmer weather into account when refreshing my starter.  So lately it was way on the downhill side before I was using it.  Big mistake, as my loaves have been somewhat flatter and somewhat more dense, though certainly edible.  But I'm back on track now, as evidenced below.  Thought I'd better document this here so others can learn from my errors.

 80g firm starter, 200g water, 275g HG flour, 25g WWW, 7g salt

Your somewhat slow bread buddy,

Susan

A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust.  I suspect retarding overnight would increase the sour somewhat. 

60 grams 100% starter
180g water
300g high-gluten flour
6g salt

Mix starter and water, add flour and salt.  Mix until rough.  Cover and rest 10 minutes.  Fold from bottom to top around tub.  Cover and ferment until doubled (~7 hours@lower 70'sF).  Stretch and fold.  Let relax.  Shape and put in linen-lined colander until floured finger leaves an indentation (~2.5 hours).  Place in 530F oven, covered, for 10 minutes.  Reduce heat to 430F.  Remove cover at 20 minutes.  Continue baking for 12-15 minutes.  Turn off oven and leave for 10 minutes.  Cool on rack.