Sourdough

I baked a few sourdough loaves for last-minute gifts today.  Using the basic 1-2-3 sourdough recipe, my 100% hydration starter, and a mixture of 70% T-70 (from Central Milling), 15% whole wheat (BRM), 10% whole spelt and 5% rye for the final dough, the final hydration is a bit over 71%. Each loaf was scaled at about 600 gm for a final loaf weighing 500 gm.  The shaped loaves were retarded about 20 hours in the refrigerator and final proofed at room temperature for 2 hours before peeling into an oven heated to 500˚F.  They were baked at 440˚F with steam for 15 minutes, then 420˚F convection for another 20 min.

Happy New Year to all.

-Brad

    This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing.  Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself.  No complaints here as this turned out excellent.  This bread tastes like cheese since I mixed both cheddar and Asiago cheese into the dough before it went for its overnight slumber in the fridge.  I think this method really distributes the cheese flavor throughout the entire bread.

I have to say the crust came out nice and chewy and the crumb was open and soft.  This bread is a keeper and is good enough to eat without any additional toppings.

I used my standard trusty AP starter at 65% hydration refreshed per below.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

Main Dough Ingredients

425 grams AP Starter from above

130 grams First Clear Flour

290 grams European Style Flour (KAF--you can substitute AP or Bread Flour)

100 grams Durum Flour

25 grams Potato Flour

80 grams Grated Cheddar Cheese

40 grams Grated Asiago Cheese

142 grams Whole Egg Beaten (3 large eggs)

262 grams Water at Room Temperature

15  grams Olive Oil

18 grams Seas Salt or Table Salt

Directions

Mix the flours, oil, water (hold back 50 grams for later) and eggs in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 10 minutes.   Next cut the starter into small pieces and put into the bowl on top of the dough and let it rest another 10 minutes covered.  After the autolyse is complete add the salt and the rest of the water as needed and mix for 3 minutes on low to incorporate all the ingredients.  The dough should form a sticky ball at the end of 3 minutes mixing.  Now add the cheese and mix for 1 additional minute to incorporate all of the cheese throughout the dough.  the dough will be rather sticky but resist the urge to add more flour.

Next take the dough out of the bowl and place it a well oiled bowl.  Do several stretch and folds in the bowl and rest the dough uncovered for 10 minutes.  After the rest do several more stretch and folds in the bowl and cover the bowl and let it rest for 10 minutes.  Do one more stretch and fold and let it sit at room temperature covered for 2 hours.  Feel free to do some additional S&F''s to build up more gluten strength.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  I baked the bread about 14 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put it in a floured basket  or bowl and let it rise covered for 1.5 to 2 hours or until it passes the poke test.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 205 degrees F. you can remove it from the oven.

Let it cool on a wire rack for at least 2 hours before digging in if you can wait that long.

HAPPY HOLIDAYS FROM CLEO, COSMO, LUCY, MISTY AND MOOKIE!

This is a lovely sourdough, my current favorite. I found the recipe on the now-defunct Dan Lepard forums,  and unfortunately cannot credit the original baker who posted it.  Beautiful golden yellow and with just a bit of a kick from the chilies, you can also add a teaspoon or so of cardamom and fennel for added flavor and interest, but it is utterly charming without. I have assumed in the instructions that you have a basic knowledge of sourdough technique--if not I am happy to field any questions.

I never have got the beautiful open airy crumb that many bakers seem able to produce, but nevertheless this is a tender loaf with an excellent texture, just enough chewiness for your teeth to feel as though they were being useful. I use store brand unbleached or a mix of regular unbleached and one of the higher protein all-purpose flours like King Arthur.

starter {twice refreshed} 240g
water 264g
pumpkin (cooked weight) 320g
strong white flour 840g
salt 18g
sunflower seed 100g
crushed chili

Called Pumpkin Sourdough but any winter squash will do and butternut
squash is particularly nice. Because squash can vary a lot in water content you have to be
prepared to juggle the amount of water in the recipe. Halve and seed squash.
Splash with olive oil, sprinkle with crushed  chili to taste and bake til soft.
Cool. Puree with the water.

Mix and knead using your preferred method. I fold twice at fifty-minute intervals. Bulk fermentation about 4 hours, although it can be a bit lively.
Form into two boules or batards, let rest 15 minutes, shape and set in proofing baskets.
A few sunflower seeds and a sprinkle of crushed chili in the bottom of the basket looks pretty
on the baked loaf.
Prove 3-4 hours or in the refrigerator overnight.
Carefully turn out onto a floured baking sheet. Slash and bake using preferred steaming method. I bake under rinsed stainless steel bowls for 20 minutes, then remove the bowls and another 20 minutes does the trick.
Bake in preheated 440 degree oven for about 40 minutes.

It's been too long since I baked up some Vermont Sourdough, so that was today's bake. Why have I waited so long?!   The loaves sang as soon as they emerged from the oven, and the crust developed those beautiful hairline fissures we all aspire to achieve. 

We were struggling with our normally robustmRye sour and Desem mixed SD starter.  It had been left for dead after its last feeding and storage about a month ago.  I had baked 4 loaves of bread from the 80 g stored and had 40 g left and it was looking the worse for wear.

We tried building a levain using 5 g and 1:10:10 but after 20 hours there was no visible change.  The kitchen temperature was 65 F and we though the low temperature might be the problem.  So, we added 5 more grams of starter, put it in a 78 F environment that the microwave provided with one of Sylvia's steaming cups.

Sure enough 6 hours later, the levain and finally nearly doubled.  You for get how nice the AZ summers are for over proofing just about anything and everything.  Now with winter temps of 65 F yeast just doesn’t like to be aroused and put to work.

We took the remaining 30 g of starter and fed it but kept it on the counter to double which it nearly did in 24 hours.  We decided it and feed it again to get it back up to speed and saved the other half for some panettone bake possibly for Christmas but more likely for New Years.

We decided to use our revived starter to make a variation of one of our favorite breads; fig, pistachio, sunflower and pumpkin seed bread.  But, we decided to try and bake it like you would pumpernickel - long, slow and low and see if the crust and crumb would turn a dark brown color like pumpernickel does baked this way.

The question was which way to do this; the Norm Berg way, the Andy way, the Mini Oven way or the Jeffrey Hamelman way - or some combination which could be a dangerous meeting of the ryes.  My apprentice wanted to use our Wagner Ware Magnalite Turkey roaster since nothing puts a dark brown crust on bread like it does – nothing even close.

The trivet on the bottom allows extra water to be placed in the roaster so that it doesn’t touch the bread itself.  We hoped that the steam in the roaster with an oval shaped chacon would substitute for the aluminum foil covered tins normally used for pumpernickel. 

It was worth a shot and, if it wasn’t turning out right, my apprentice could always save the day, as she has taught herself to do in out kitchen, by taking the lid off and bake the bread to 205 F on the inside at a higher temperature – none the worse for wear - if you are like my apprentice and will eat anything.

The levain was build with one build over and agonizing 26 hours.  Everything except the levain, barley malt syrup, figs, pistachios, seeds and salt were autolysed for 2 hours.  Once the levain, barley malt syrup and salt were added to the autolyse, we did 10 minutes of French slap and folds which were nice to do at 75% hydration.

The dough was rested 20 minutes in an oiled, plastic covered bowl when 3 sets of S& F’s were done on 20 minute intervals.  The figs, pistachios and seeds were added in during the 2nd set of S& F’s.  Half the seeds were held back for a ringed topping around the knotted roll.

Inside at the crack of dawn you can see the holes in the crumb better.  Haven't had lunch with it yet but the sunset was nice.

Once the S&F’s were complete, the dough was allowed to ferment and develop on the counter for 1 hour before being shaped into a single knot chacon and placed in a rice floured basket.  The basket was placed in a nearly new trash can liner and allowed to develop for another hour before being retarded in the fridge overnight for 8 hours.

The next morning the dough basket was retrieved from the fridge and allowed to come to room temperature and final proof for 4 hours when it had doubled.  Now came the time to decide which way to bake it – what turned out to be a difficult decision.

After much thought, careful deliberation with my apprentice and talking to rye experts worldwide we decided that Mini Oven’s way of baking it was the way to go.  Baking in the specialized turkey roaster at 320 F until it registered 205 F on the inside was the simplest most efficient way to go in order to have the oven empty by 2 PM when the girls needed it to bake Christmas cookies.

After a half and hour the bread has spread out rather than up probably due to the low temperature but it was a slightly darker color.  We put it back in the oven for another 50 minutes at 320 F.  When we checked the temp was at 203 F and the color was still pale.

So we cranked up the oven to 425 F, convection this time and took the bread out of the turkey roaster and baked it directly on the oven rack for 15 more minutes.  At that time it registered 205 F and it was a blistered weird brown color not usually associated with this kind of bread.  So off went the oven and we let the bread crisp on the oven rack with the door ajar for 10 minutes.

This has to be the strangest and longest way to make a Frisbee that my apprentice has ever managed.   Thank goodness she is a professional! Can’t wait to see what it looks like on the inside.  Hopefully it will be a darker brown color than it would otherwise be and taste way better too - or this bake will go down as total and complete apprentice failure, if well meaning.

The bread, while flat, had a nice open crumb for so much stuff in it.  The crumb was much darker than normal and it was moist and soft.  The taste was enhanced like a light caramelization on anything will do.  I was really shocked how deep the flavor was and how nice this bread tasted - toasted it was outstanding.  Can't wait to try some pate on it.   When we do this again, we will start the bread baking at 450 F for 20 minutes so it wouldn't spread out and spring instead.  Then turn the oven down to 230 F like Andy does for his pumpernickel and get in the low portion of the bake until 205 F registered on the inside. 

You learn from each bake, like we did this time, so this one was not a total loss - and the bread that came out of it was quite unlike any we managed to bake to date.

Formula

The last two bakes were a lower and then a higher percentage of whole grains  and more complex that this one at 48% whole grains.   We also used the KA mixer on speed 3 to knead the dough for 8 minutes instead of using French slap and folds and we baked the bread in a DO instead of on a stone with steam.

The rye sour and YW combo levain consisted of dark whole rye and water that was built over 10 hours with (2) 1 hour stages and one of 8 hours. After the levain had doubled we refrigerated it for 12 hours and then let it come to room temperature the next day for 2 hours as we autolysed the flours.

The AP, spelt, whole wheat, rye, potato flakes, oat flour ground flax seeds, baked potato, malts and Toady Tom’s Toasted Tidbits were autolysed with the Baltika #6 Porter and home made red wine vinegar for 2 hours before combining with the salt and the levain in the KA for kneading.

The dough was rested for 20 minutes and then 4 sets of S&F’s were done on 20 minute intervals.  The caraway and coriander seeds along with a new ingredient; caraway leaves and roasted re=hydrated onions were incorporated on the 3rd set.

The rye, spelt and ww sprout chits were incorporated on the 4th set.  Don’t forget to start your ww sprouts 48 hours ahead and the rye and spelt seeds 24 hours ahead to make sure they all chit together and are ready when needed.  Also take the 1 T of dried onions and roast them for a couple of minutes at 350 F to get them dark, not burned like I did the first time,  and then re-hydrate them in 3 T of water 4 hours ahead of time.

After the 4th set of S&f’S the dough was allowed to develop and ferment for 1 hour before being pre shaped and shaped into a boule and placed into a rice floured basket inside a trash can liner where it was allowed to ferment for another hour before being retarded for 8 hours in the fridge.

The dough was then allowed to come to room temperature and ferment and develop some more on the counter the next day for 6 hours since the temperature in the kitchen is only 67 F. 

The oven was preheated to 450 F.  The basket was upended into the cold DO, poorly scored (can’t seem to ever do it right in a DO), and placed into the hot oven that was immediately turned down to 425 F where the bread steamed itself for 25minutes.  Then the lid was removed and the bread baked for another 20 minutes.

10 minutes after the lid came off the bread was removed from the DO and continued to bake directly on the oven rack.  The bread was also rotated 180 degrees every 5 minutes until it reached 205 F on the inside.  The bread was allowed to crisp on the oven rack for 10 minutes with the oven off and door ajar before being moved to the cooling rack.  It sure smells tasty.

The crumb came out open and moist with a great chew due to the sprouts.  The taste was very good.  Instead of the dominate onion taste like last time, we had a caraway flavor that came through due to the caraway leaves and not the caraway seeds.  This is what Americans would call rye bread even though rye only makes up about 27% of the flours used in the bread.  We really like the way this bread tastes.  It is complex and earthy.  The combination of whole rye being twice as much as whole spelt and WW and the whole grains making up 50% of the flours is one we like very much.  The YW and SD levain combination also helps to lighten the crumb and open it up thanks to the YW while still getting a SD taste to come through too.

Formula

Earlier this week on a rainy day working from home, I fed my starter with 50% dark rye flour and 50% bread flour.  The next morning I made a dough with 10 ounces starter, 11 ounces water, 16 ounces of bread flour, and a teaspoon or two of salt.  All measurements are approximate: this wasn't something I tended to carefully, just a "background process" that I had running while doing other things.

That was a much larger proportion of ripe starter to fresh flour than I usually bake with but, boy, let me tell you, did this  dough ever pop.  I folded it two or three times during the day, shaped it in the afternoon, and an hour later baked it in the pot I got with the Average Joe Bread Kit.  465 preheat, 425 bake, 25 minutes covered and another 30 minutes or so uncovered.

It came out great.  One of the best rising loaves I've ever made, and incredibly thin, crackly crust.   The only real flaw was that I overdid it with the flour on the outside while it was rising, but that's easy enough to brush off.  

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