September 7, 2008 - 2:26pm
Michel Suas Whole Wheat Sourdough Bread - Advanced Bread and Pastry
Michel Suas Whole Wheat Sourdough Bread - Advanced Bread and Pastry:
Today I made Michel Suas' Sourdough Whole Wheat Bread from his book Advanced Bread and Pastry. I was pleased with the results. Although Mr. Suas' book is written primarily for the professional baker his book is an amazing book, which covers both bread and pastry with an interesting history of bread making and many photos, illustrations and much detail re: techniques.
Howard - St. Augustine, FL
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Hi, Howard.
Those look very nice. I need to look at the recipe. (I have the book.) I'm still in search of a sourdough whole wheat bread I love. The combination of whole wheat and sour flavors may just not work for me.
David
If you try it you might consider cutting back 25% on salt. It isn't noticeable enough to be unpleasant, I just prefer less salt. He calls for 2.53% salt (baker's %) for the final dough mixture. I doubled his test recipe and made 2 loaves (4 lbs of dough). His measurements are right-on.
His recipe also calls for a slight amount of yeast in the final dough (1/8 tsp. per 2 lbs. of dough). So, it isn't "pure" sourdough, but it is quite good tasting and the dough has that "good" feel to it that you get when the hydration is right. Just tacky enough to be able to work with it but not so wet it sticks to hands and work surface. I mixed the water with the flour for the final dough (on low with my KA) for a few minutes and did a 20 min. autolyse of the final dough before adding the levain and salt and did the remaining mixing by hand with 3 stretch and folds at 20 min. intervals before putting it in the fridge and retarding it overnight.
Howard
Oh no! Another great book to buy? That's a few people who have spoken about it recently and since I adore making cakes and pastries as well, it might just have to go on my wish list.
Your bread looks wonderful, Howard. I'm not a fan of lots of salt in bread. Why do you think he did 2,53% salt... that is way over the recommended 1,8%. If it is to slow the yeast action, why not just put less yeast? Or because the whole wheat is so powerful tasting? Just suppositions.
Jane
looking good, definately reminds me of my results using the same dough, I often skip the yeast as I think that it is mainly added to ensure rise with a commercial bakin schelude.
I dont´t find it too salty though, maybe I am accustomed to salty bread? Or salty foods for that matter.
Good point re: the yeast being added as insurance to make sure it rises within time frames of a commercial baking schedule/environment. I will take your suggestion and skip the yeast next go round and see if there's a discernable difference.
I really didn't think it was too salty but my wife thought it could use less salt.
Howard - St. Augustine, FL
Might make a batch of these next weekend, maybe. But I have promised to bake some swedish style loaves for my baking blog so they might be postponed. Incredible bread though! I really like part WW´s better than crumbly 100% WW.
Also im getting bannetons from Brotformen.de to proof in. So now I have 6 of them! Time to start a business?
Nice loaves (and bannetons).
Try the 100% WW multigrain, too. It's one of my regular bakes.
http://www.applepiepatispate.com
This was my first time baking from Mr. Suas book. I will try the 100% WW multigrain. WW is my favorite bread. I have WW flour that I order from Cable Mill in the Great Smokey Mountains, which is terrific flour. Cable Mill a very old water mill in Tennessee.
Howard - St. Augustine, FL