Long Cold Sourlyse
Latest gluten nebula discovery by JWST in my kitchen :-D
A new member’s here to join the ‘lyse’ family. Autolyse, fermentolyse, saltolyse and now sourlyse. All recipe’s flour, water and sourwort (up to 30% baker’s percentage) roughly incorporated together and left in the fridge (4C) for 18-24hours. The acidity of sourwort and cold environment guarantee there’ll be very small chance of any unwanted spontaneous activity to occur. The sourlysed dough is then left at ambient temp for 3-4hours to warm up and standard steps followed till bake.
Result is a fully hydrated and extremely supple dough with well-formed gluten that makes kneading completely unnecessary. Custardy open crumb with increased sourness and aromas.
These are photos of a couple of bakes using this technique leavened by a small amount of stiff rye starter (3% prefermented flour) and hydration about 80-85%.
Comments
Another beautiful loaf using your sour wort!
Benny
Front page worthy.
Hi ,
Beautiful amazing pictures!!
I have a few questions:
1. Add rye starter/commercial yeast as part of the sourlyse ?
2. After the sourlyse, add salt separately when the dough comes back to room temp?
3. Can skip lamination? but keep a couple of coil folds?
4. Bulk ferment at 28C as in previous sourwort recipes?
6. pH of sourwort?
I hope you'll try a 90+% lean whole wheat dough and tell us how to do it!!!
Thank you ‘joe_n’
1. No, there is no type of leavener in the sourlyse. Only flour, water and sourwort.
2. The steps are: (i) take sourlyse out of the fridge and wait 3-4hours for it to warm up (ii) add rye starter and rest for 30minutes (iii) then add salt.
3. Yes you can skip lamination. During bulk do perform some kind of folds.
4. When I add the starter the dough temp is about 25C. By the end of bulk it has gradually risen to nearly 28C.
5/6. Sourwort pH in the range of 3.6 to 3.8
I find your suggestion for a whole wheat loaf very challenging. I might give it a go some day.
You are a bread wizard with fascinating techniques. Thanks for sharing your efforts. If you’re taking requests and staying with the white flour how about some baguettes.
Don
Thank you Don for your comments and suggestion/request.
Making baguettes does have crossed my mind in the past and still does from time to time. A typical French baguette has a diameter of 5.0-7.6cm (2-3 inches) and a length of 60-70cm (2.0-2.3 feet). This is the style I prefer most and the one I would aim for.
However I’m greatly restricted by space, my electric oven capabilities and utensils required for this wonderful type of bread.
Maybe I’ll have to compromise with a mini or demi-baguette using an oblong cloche when I’ll be able to find and buy one (you see I live in Greece and will have to order it from abroad). Still this deviation from my ideal baguette style and extra money needed often puts me off from trying.
Savvas (Sav for short)