Sourdough using stiff levain
Just wanted to register the results using a stiff levain. I took some of my 100% hydration starter and built the levain in two steps. The first build was also 100% hydration while the second build was a stiff version with hydration around 50%. I think the results have been better than expected based on using AP flour, since it does not have very strong gluten. Let me walk you through the method used:
Ingredients
60 gr stiff levain @ 50% hydration (20 gr water; 40 gr flour)
30 gr whole wheat stone ground flour
30 gr rye
180 gr AP flour
184 gr water
3 gr malt
splash of honey and olive oil
5 gr salt
Levain build 1
15 gr water
10 gr starter @ 100% hydration
15 gr flour
Ferment around 8 ~10 hrs (at 21C temperature)
Levain build 2
All levain from build 1 (40 gr)
20 gr flour, all mixed well and light kneaded
Ferment for another 8 hours
Method
1) cut the stiff levain into small pieces, add water and leave it for 10 min to dissolve and smooth out some of it
2) add all flour, malt, honey, and olive oil. Mix all together and "fermentolize" for 30 min without salt
3) add salt and knead for 1 min; rest for 10 min
4) knead again for a min or two; and rest for another 10 min
5) stretch and fold three times every 30 min apart. In my case I used the double hand method
6) bulk ferment for few hours (about 4 hours or so) until some bubbles show up
7) pre-shape dough and rest for 30 min on the counter
8) final shape, place it in the brot form, and cold proof for few hours (8 hrs in my case) at 6C ~ 7C
9) pre-heat the oven to 250C, load the loaf, steam the oven and bake at 230 C for 15 min, and then remove steam to bake until golden (i baked on a stone and it took about 27 min to reach the point)
Cool down and enjoy. Considering it is not a strong flour with apparent lack of decent gluten, I am quite happy with the results, including oven spring and airy crumb. I believe the stiff levain has contributed to the results and for this reason I wanted to log the results. I plan on building levain in two stages from now on, and use the stiff version to bake.
Comments
Looks fabulous! I split my starter a week ago and one is 50% hydration with a levain going right now and I’ll be thrilled if it turns out like yours.
do you mind to share your shaping technique/process?
Cool, let me know whether you see any difference in the final loaf.
The shaping technique is very simple. I first spread the dough in a rectangular shape. Then I fold each side to the center line and start rolling the dough toward myself. I make sure to press the base every time I complete a turn. To finalize I tuck both ends so they look better. Check this video at 7:10, I use the same technique.
https://www.youtube.com/watch?v=BrFT5AzY2PU
Great thank you.
Very nice indeed. I need to try this. :-). Any indications on the temperature of the bulk fermentation? Thank for sharing this.
The room temp was around 70 to 77 F during the bulk
Thank you pul. Appreciate your quick answer.
Everything about this loaf is beautiful, inside and out. Great oven spring and bake!
alan
Thanks Alan
I also dropped a bit the overall hydration and still got a good crumb. I remember reading something from your old posts about getting open crumb with lower hydration, but I cannot find that post anymore.
at low hydration, both related to the venerable Hamelman Vermont SD. A 90% AP flour bread, 65% hydration dough.
http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course
http://www.thefreshloaf.com/node/57264/tips-achieving-open-crumb-all-purpose-ap-flour#comment-416520
See if these help.
alan
Thanks Alan for sending these very useful links.
Amazing outcome, was this the first time you tried using a stiff levain? What specifically do you think the stiff levain contributed to compared with a 100% hydration levain?
Benny
Benny, I am afraid I can't answer your question.
However, it was not the first time I used a stiff levain, and typically results have been good. I am out of high gluten flour, and it has not been that easy to get a fluffy crumb as I used to get. Since I have not changed the basics in the method, except that I needed to break up the stiff levain in water before mixing, I would then attribute some of the results here to the role played by the stiff levain. I might be wrong or just hit the sweet spot with the various baking variables. I have noticed, however, other bakers here in this forum have been using stiff levain or lievito madre with great results too, so I decided to give it a go.