The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

CAphyl's blog

  • Pin It
CAphyl's picture
CAphyl

Well, I had to try it again, to see if I can do better than my last effort.  I would say that this is the best gluten-free loaf I've ever made, and it's sourdough, which I prefer. Not close to regular sourdough, but OK.

Gluten-free bread tends to be much heavier than gluten-bread, and this was no exception.  However, I got decent crust this time, and the crumb was OK. The taste was good, very dense and moist compared to gluten bread, but tasty and tangy.

I used the start of Nicole Hunn’s  “No-Rye Rye Bread” for this recipe, but altered it quite a bit.  Gluten-free bread is frustrating, but I really wanted to make a  decent gluten-free sourdough loaf.

I made a sourdough starter from gluten-free flour and kept it in the refrigerator.  I used Nicole’s recipe, but it is confusing and complicated, so when I refreshed it, I just used gluten-free oat and tapioca flours.  It perked up very well. You can make a gluten-free sourdough starter similar to regular sourdough starter using gluten-free flour(s) and water.

Here is the recipe I used for the sourdough bread:

Starter

80 grams gluten-free starter

½ cup plus 3 tablespoons bottled water at room temperature

1 cup plus 10 tablespoons gluten-free bread flour (I used Pamela’s gluten-free  bread mix)

Dough

Starter

1-1/4 cups plus 2 tablespoons warm bottled water (about 95 degrees)

3-1/4 cup gluten-free bread flour (I used Pamela’s bread mix)

½ cup whole grain gluten-free flour (I used King Arthur’s WW gluten-free)

1 tablespoon salt

1 tablespoon honey

1-1/2 tablespoons sesame seeds

 

Method

Place the starter into the bowl of your stand mixer and add the water; mix using your paddle attachment for a few minutes.  Add the bread flour until it is incorporated and switch to the dough hook and knead for about two minutes. Transfer to a lightly oiled bowl, cover with plastic and place it in a warm location until the starter has doubled in size (at least 6-8 hours; I left mine for 24 hours due to schedule).

Making the Dough

Once the starter has doubled, add it to your stand mixer bowl along with the water. Mix with the paddle attachment for one minute. Add the bread flour and whole wheat flours and switch to the dough hook.  Mix on low speed and knead. Add the salt, molasses and honey and mix on medium speed for about three minutes.  Add the seeds and mix until incorporated. Place the dough in the refrigerator in a lightly oiled bowl for at least 12 hours or until it is doubled in size.  I left it for more than 24 hours.

Shaping the Dough

Take the dough out of refrigerator, ease onto a floured surface and shape into a ball.  Place into a banneton coated with brown rice flour (gluten-free). Place in the refrigerator overnight.

Baking

On baking day, preheat your domed covered baker to 500 degrees. Sprinkle some corn meal  (gluten-free) into the bottom tray and place the bread on top of the corn meal.  Spray lightly with water and score as desired.  Bake at 500 degrees with the lid on for 30 minutes and then remove the lid and bake at 450 for another 15-20 minutes.

Cool on a wire rack for at least 30 minute before slicing.

CAphyl's picture
CAphyl

I actually baked this recipe while I was in the Midwest twice and again today back in California.  The new twist is using a mixed starter (AP/WW/Rye), which adds some texture to the loaf and a much different cold proofing process.  This was produced a wonderful crust, moist interior and the most tangy, sourdough loaf I ever baked. This is the CA loaf (above); the Midwest loaf is at top.

I was pretty excited because I used an Emile Henry baker (below) for the first time a couple of weeks ago when I baked the loaf in the Midwest. It worked well.

In California, I use my LaCloche covered baker, which has had plenty of use!

The Midwest crumb came out well...

I'd say that this was the biggest loaf I have ever made.  The California loaf was huge as well; it weighed in at 2 lbs. 9 oz. It lasts for some time, and my husband finished the entire Midwest loaf!  It makes great toast as well.

The crumb on the California loaf was more open.

The bread made excellent sandwiches; I think mine was a bit messy. My husband has an engineering background, so his was much neater!

One of the things I changed considerably from the recipe was the proofing.  I added an extended bulk fermentation in the refrigerator and an overnight cold proof vs. a room temp overnight proof from the original recipe. I've detailed the changes below.

It's a beautiful, but warm day in California today. Probably too warm for baking, but I started early this morning, so I was done with the bake before the temps started to move up.

Makes: One 2 pound loaf (or more as I saw today with the 2 lb 9 oz loaf).

Method adapted from: Classic Sourdoughs by Ed and Jean Wood.

I varied the recipe by using my active starter that was a 70/20/10 mix of AP flour, WW flour and dark rye at 100% hydration.  The original recipe starter has no whole wheat or rye. I also changed to cold fermentation vs. room temperature.

Ingredients:

Final Dough:

  • 230 grams (about 1 cup or 240 ml) active starter, 70/20/10 mix of AP, WW and Rye flours at 100% hydration
  • 300 grams water (Approximately 1 1/2 cups or 360 ml water)
  • 10 grams salt (about 2 teaspoons)
  • 500 grams unbleached all-purpose flour (about 4 cups)

Method:

  1. Mixing the dough. Pour the starter into a mixing bowl. Add the water and mix well.  Add the flour a little bit at a time until it starts to stiffen.  Hold back some flour to knead in a bit later.  Let the mix autolyze for 30 minutes and then add then fold in the salt.

  2. Kneading the dough. Turn the dough out onto a floured surface and knead in some of the remaining flour if the dough is too sticky. Knead for about 10 minutes until it the dough is smooth and easy to handle.

  3. Bulk fermentation. Lightly coat a glass bowl with olive oil and place the dough ball into the bowl, making sure that the top of the dough ball has a thin coat of oil. Cover and bulk ferment in the refrigerator for 24-72 hours.  I did three bakes of this bread in the last several weeks, and I bulk fermented the first and last loaf for 72 hours, and both came out really great with a wonderful sourdough taste.  The long fermentation period contributed to the strong sourdough taste. I actually think that 24 hours may not be enough for this recipe. The original recipe calls for it to proof at room temperature for 8-12 hours, so I made a major change here. Over this period in the refrigerator, the dough should about double in size.

  4. Shaping and final proof. Use a spatula to ease the dough out onto a floured surface. Allow the dough to rest for 30 minutes. After 30 minutes, shape it into a rough ball, cover it with a cloth, and let it rest again for 30 minutes. Now, shape the dough into a boule and place it seam-side up into a banneton coated in brown rice flour. Put in a clean plastic bag and refrigerate overnight.

  5. Baking the loaf. The next morning, remove the loaf from the refrigerator and let it warm up before baking. You should be the judge of how long you need it to warm up.  My loaf needed to pop up a bit, so I let it warm up for about an hour at room temperature as I preheated the oven. It will over-proof if you keep it out at room temperature too long. My experience is that this pops up in the oven quite nicely. As the original recipe calls for 8-12 hours of room temperature proofing, I did notice that this dough did need time to warm up and rise a bit at room temperature before baking. I used my covered baker, so I preheated it with the cover on at 500 degrees (260 degrees C).  When the oven and baker are at temperature, remove the lid and pop the loaf into the bottom tray. Score it in the pattern you desire.  I sprayed a light mist of water on the dough, trying to avoid the hot surface, as I was hoping for a really beautiful crust.  Bake at 500 degrees with the lid on for 30 minutes, and then take the temperature down to 450 degrees and remove the lid for the final browning, which is another 10-15 minutes, depending on the type of crust you like.  We tend to like a bolder crust, so I bake it a bit longer. Watch it closely during this phase. If you do not have a covered baker, you can use a baking stone or tray with parchment paper, but make sure you create steam by using your steaming apparatus or baking tray with boiling water from the start of the bake.  Bake the loaf at about 480 (250 C) degrees for the first 25 minutes and then reduce the temperature to 435 for the next 15-20 minutes, depending on how bold you like the crust.

  6. Cooling and slicing the loaf:  Remove the loaf from the covered baker tray or stone and let cool for at least 20 minutes before slicing.

CAphyl's picture
CAphyl

Cheddar and Apple Sourdough, adapted from Paul Hollywood

I have enjoyed making a number of Paul Hollywood recipes, and this one is a favorite of my friends.  They aren't as fond of sourdough, so I had to do something different.  My sister likes this recipe, too, and she is not into bread or sourdough.  It's tough not to live cheddar, apples and sourdough together. I halved the recipe to make one loaf instead of two, as these loaves tend to be quite big. I’ve left the original recipe below, which will result in two loaves.

The dough, stuffed and ready for the oven.

Ingredients

750g strong white bread flour, plus extra for dusting

500g sourdough starter

15g salt

350-450ml tepid water

Olive oil for kneading

200g cheddar, grated, plus extra for sprinkling over the top

3 dessert apples, cored and roughly chopped

A bit out of sequence here, but look how yummy it looks inside when baked.

Method

Put the starter in a large bowl and mix in the water. Add the flour a little bit at a time and leave a bit extra for later.  When the dough is stiffer, fold in the salt.

When it gets too difficult to mix in the bowl, flour your surface and ease the dough out and knead it for 5- 10 minutes until the flour is incorporated and the dough is silky and smooth. Add the extra flour as you need it.  Now, put the dough  into a lightly oiled bowl and cover. Leave to rise in a warm place for about five hours or until doubled in size.  I put it in the oven with the light on.

Paul Hollywood’s recipe calls for two trays to be covered with cloths and dusted heavily with flour. I skipped this and just used a baking tray with parchment paper and lightly floured it.

Tip the risen dough onto a lightly floured surface, and fold it in on itself a few times to knock out all the air. Divide the dough into 2 pieces, and flatten each piece into a rectangle about 30x20cm and 1-2cm deep. Put the dough on the floured tray or cloth.

Sprinkle half the grated cheese over one side of the rectangle, and top with half of the apples, leaving a 1cm clear margin along the edges. Fold the dough over to make a smaller rectangle and press down the edges firmly to seal.

Put each loaf on a floured cloth (or the floured baking tray with parchment paper) and place inside a clean plastic bag.

Leave to proof at room temperature for 13 hours, or until the dough is doubled in size and springs back when lightly prodded with your finger. (I actually put it in the refrigerator for a few hours and then took it out right before I went to bed. This dough really does get very big; I am not sure you need the entire 13 hours. I’ve made it before, and it really does get big, so watch the dough rather than the clock!)

When the dough is ready, heat your oven to 200C (395F). Line two baking trays with baking paper if you have used floured cloths and transfer your loaves to the prepared baking trays.

Make an indentation in the middle of each loaf and sprinkle some more grated cheese over the surface of the loaves.

The final product went pretty fast.

Bake for 35 minutes, until the loaves sound hollow when tapped on the base.

Cool on a wire rack.

CAphyl's picture
CAphyl

When I first made this bread (recipe currently on the top right of FL), I froze two loaves.  I baked the first of the frozen loaves today, and it really came out well. I defrosted the dough in the fridge during the day yesterday, and did a stretch and fold and shaping before putting it into the covered baker to retard in the fridge overnight.

 

The crumb was a little more open on the frozen loaf than the loaf baked right away. The frozen loaf crumb is above; the crumb baked freshly is below.  I continue to have decent luck with frozen loaves.  This dough was frozen May 12, so it was frozen for about five weeks. This dough seems to hold up very well from frozen, as it was easy to deal with when it thawed. The baked bread today was very moist and tangy, and got the thumps-up from my husband.  Both loaves were excellent; I have one more frozen, so we will see how that is after baking.  I am sure I will continue to experiment.

CAphyl's picture
CAphyl

I made my first gluten-free sourdough loaf, adapted from a recipe by Nicole Hunn in her book, Gluten-Free on a Shoestring Bakes Bread. (I've attached a link to her blog site below.)  I made a sourdough starter that was gluten-free, per her instructions in the book.  It doesn't work that well (probably my fault), so I may try and redo it, as I froze the liquid starter before I made the Mother starter.  Gluten-free bread is always such a disappointment compared to my regular sourdough, but this was the best I've made so far.  It's always heavy and has a real gluten-free taste to me, but it was OK. It does have a bit of the sourdough taste. I actually added a little yeast during the process because I didn't believe the starter was going to perform well.

The crumb was less dense than I have had with other gluten-free loaves I have made in the past.

I actually used King Arthur Ancient Grains and whole wheat gluten-free flours to make the bread (which deviated from her recipe), combined with the starter I made earlier. I'll have to try it again to see if I can improve each time.

http://glutenfreeonashoestring.com/

CAphyl's picture
CAphyl

When I was in the UK last week, I made David's excellent recipe below.  As I have done many times in the past, I prepared the dough and froze half of it to bake later.  I hadn't tried this with baguettes, so I was interested in how it would turn out.  I froze the dough for four days. On the first batch, I had a heck of a time moving them, as I didn't have all the tools I have in my home kitchen.  They got a bit flat as I moved them. For the second batch, I bought a metal baguette baker with tiny holes that I used for the final proof and baking, and this worked much better for me.

I defrosted the dough overnight in the fridge, and it was ready to go the next morning.  I followed the recipe instructions from there, placing the new baguette baker on a heated stone.

My husband really enjoyed these baguettes, as did our UK friends who tried them.  The taste was wonderful and the crumb fine. My husband loved the really crusty crust.

San Joaquin Sourdough Baguettes

Total ingredients

Wt (g)

Bakers %

AP Flour

479

89

WW Flour

33

6

Medium rye Flour

29

5

Water

392

72

Salt

10

1.8

Liquid starter

17

3

Total

960

176.8

9.2% of the flour is pre-fermented

Liquid Levain ingredients

Wt (g)

Bakers %

AP Flour

29

70

WW Flour

8

20

Medium rye Flour

4

10

Water

42

100

Liquid starter

17

40

Total

100

240

 

Final dough ingredients

Wt (g)

AP Flour

450

WW Flour

25

Medium rye Flour

25

Water

350

Salt

10

Liquid levain

100

Total

960

 

Method

  1. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
  2. Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
  3. Add the salt and mix to incorporate.
  4. Transfer to a clean, lightly oiled bowl and cover tightly.
  5. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
  6. Refrigerate the dough for 18-24 hours.
  7. Take the dough out of the refrigerator and transfer it to a lightly floured board.
  8. Divide the dough into 4 equal pieces and pre-shape as logs or round.
  9. Cover the pieces and allow them to rest for 60 minutes.
  10. Shape as baguettes and proof for 45 minutes, covered.
  11. Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
  12. Transfer the baguettes to your peel. Turn down the oven to 480ºF. Score the loaves and load them onto your baking stone.
  13. Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the temperature down to 455ºF.)
  14. Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.

 

 

 

CAphyl's picture
CAphyl

I adapted the Hamelman recipe below, as I really wanted to make a multi-grain bread with a soaker. I didn't have any bulghur, so I used cous cous instead. I continue to go for the bold crust, so I allow a little extra time on the bake.

It is just so much fun getting that soaker going, isn't it?

The liquid levain got so bubbly and smelled great.  I had to push this a bit, as I indicated in the recipe below.

I love my covered baker and used it for this recipe. I have started using the oblong covered baker a bit more with better results than my early bakes.  I never tried this before, but for this bake I proofed the dough in the baker (with a bit of cornmeal underneath) and pre-heated the lid. I have always found it difficult to transfer the proofed dough to the baker, even using parchment paper.  This new system worked well, with a nice bake underneath and a bold bake on top.  In fact, in the past the bread would be a little overdone underneath, and this was just about perfect, so I think this is my new method for this baker. There was good oven spring as well and decent height.

I am always concerned about the crumb, but it was fine for a dense bread like this.

I got in trouble with my husband as I snatched his sandwich for a photo just as he was getting ready to take a bite!  The bread was crusty, tangy and very nutty.  Delicious.  It's nice to know that you can vary the soaker and still have very good results.  Phyllis

Five-Grain Levain Bread

Adapted from Jeffrey Hamelman’s Bread: A Baker's Book of Techniques and Recipes

Makes 3 medium loaves
Overall formula
Bread flour 680 g
Whole wheat flour 226 g
Cous cous 82 g (I didn’t have Bulghur as called for in the recipe, so I used the same amount of cous cous)

Flaxseeds 82 g

Sunflower seeds 71 g

Oats 71 g

Water 890 g
Salt 22 g

Total 2.13 kg


Liquid Levain build
Bread flour 226.8 g
Water 283.5 g
Mature culture (liquid)  45 g


Soaker

Cous cous 82 g

Flaxseeds 82 g

Sunflower seeds 71 g

Oats 71 g

Water, boiling 400 g

Salt 5 g (1 teaspoon)

 

Final Dough
Bread flour 453 g
Whole-wheat flour  226 g
Water 250 g

Salt 17 g (1 tablespoon)
Soaker all of the above
Levain all less 3 tablespoons

 

Baker Percentage

Bread flour 75%

Whole wheat flour 25%

Cous cous  9.2%

Flaxseeds 9.2%

Sunflower seeds 7.7%

Oats 7.7%

Water 98%

Salt 2.5%
Total 235.1%

METHOD

  1. Liquid-levain build: Make the final build 12 - 16 hours before the final mix.  I ran out of time, so I accelerated this to seven hours, placing the hot soaker on top of the levain build bowl.
  2.  Soaker: Make the soaker at the same time when making levain build. Pour the boiling water over the grain blend and salt, mix thoroughly. Put it in a covered container and sit at room temperature.

3.  Mixing: Add all the ingredients to the mixing bowl except the salt. Mix or stir the ingredients together until it becomes a shaggy mass. Cover the bowl with cling wrap or plastic bag and let it stand for an autolyse phase for 20 -60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough and mix on a medium speed for 3 -5 minutes until the medium gluten development is achieved.

4.  Bulk fermentation: 1 to 1 ½ hours or 2 hours if the dough is retarded overnight. (I bulk fermented for 2 hours with a fold over with my dough scraper at the 1 hour mark).

5.  Folding: If the fermentation is 1 ½ hours, fold once after 45 minutes.

6.  Dividing and shaping: Divide the dough into three equal pieces, pre-shape the dough into round. Cover the dough with tea towel and let it rest for 15 minutes. Final-shape the dough into either oblong or round. (I froze the other two loaves, which were a touch smaller than the one I baked.  It will be interesting to see how these come out when I bake them later).

7.  Final fermentation (proofing): Retard the loaves in the refrigerator over night.

(I baked my loaf in my covered baker.  I proofed the loaf in the bottom of the covered baker with cornmeal on the bottom.  I preheated the top of the baker at 500 degrees and allowed the loaf to warm up at room temperature while the oven preheated.  I baked the loaf with the cover on for 30 minutes at 500 degrees and then took the lid off and lowered the oven to 435 degrees convection.  If you don’t have a covered baker, the original recipe instructions follow).

8.  Baking: with normal steam, 235C for 40 45 mins, turn the loaves half way through the bake.

 

CAphyl's picture
CAphyl

I was inspired by Syd's bake to try my first Pain de Campagne.  I wasn't happy with the first bake, although my husband really enjoyed the taste and texture of the bread.  It was extremely light and made great sandwiches. As I often do, I froze the other half of the dough to make at a later date, and I baked it today.  As usual, my second bake from the frozen loaf turned out better than the first bake from fresh.  The first loaf didn't get much height, but had good crumb. The second loaf had much better oven spring and more height. Both had excellent, tangy taste. I have made a crumb comparison between the two loaves below. The first crumb shot is from the fresh loaf; the second is from the bake today. 

Crumb from the first bake.

Pain de Campagne (adapted from Syd’s recipe)

Levain

  • 50g mature whole wheat starter (mine was mixed)
  • 100g water
  • 100g whole wheat flour

Allow to peak.  This could take from 4-10 hours.  Mine took 8 hours.

Main Dough

  • 200g of the levain
  • 350g water
  • 50g rye
  • 1/2 tsp diastatic malt powder
  • 450g bread flour

Disperse the levain in the water with a wire whisk until there is a good foam on top. Next, whisk in rye and malt powder.  Then add bread flour with spatula and mix until all the flour has been moistened.

  • autolyse for 50-60 minutes

Then:

  • add 10g salt
  • knead to medium gluten development (if the dough is sticky, you can use your dough scraper.  Try not to add more flour.  Just enough for your surface and hands.

Now:

  • bulk ferment for 1-2 hours with a turn at 30 minutes (I left the dough for 2 hours and turned twice).

Next:

  • pre-shape
  • rest 10 minutes
  • final shape

Put into well floured banneton and after about half an hour cover and:

  • retard for 12 hours in the fridge
  • let the dough warm up just before the bake; you’ll see it rise a bit more

Bake

  •  at 500F in a covered baker for 30 minutes

Then:

  • Remove the lid and reduce heat to 435 convection, baking for another 20 - 25 minutes

If you don’t have a covered baker (Syd’s original instructions):

Bake

  •  at 230 C with steam for 15 minutes

Then:

  • reduce heat to 200 C and bake for a further 30 - 35 minutes

The proportionately large amount of levain in this recipe means that the dough develops really quickly hence the relatively short bulk fermentation time.

CAphyl's picture
CAphyl

My experiments continued this morning, as I baked another dough I had frozen very recently.  This was a variation of Khalid's recipe that I have made a couple of times.  I really enjoy this bread as it has lots of different grains in the soaker, and it is ready to go so quickly.  I defrosted the loaf yesterday in the fridge and took it out at 6 a.m. this morning.  (We had to get up early here in California to see the Liverpool-Chelsea game, as my husband is from Liverpool.  Unfortunately, their winning streak was snapped today, creating a shadow over their chance to win the league.....we are suffering along with our family and friends in Liverpool today.  It certainly was not the best start to the day.  Then, we saw that the wind knocked over our lime tree and broke its clay pot. And you know about the lime shortage right now!) Despite these setbacks, I pushed forward with my bread experiment.

I took the dough out of the fridge to warm up and did a preliminary shaping.  Khalid shared a nice illustration for batard shaping, link below.

 http://www.thefreshloaf.com/node/24865/shaping-batard

I used my LaCloche oblong covered baker, which I do not use as much as my round domed LaCloche.  I have to say that I think the crust turns out better in the LaCloche than when I use the heated stone and steam.

The bread I made today from frozen is on the left; the bread I made last week per the recipe (baked on the stone with steam) is on the right.  I am baking longer to get the bold crust, and I do think that makes a real difference. For whatever reason, the scoring worked a lot better today than last week as well.

I still struggle with the shaping and transfer of dough to the preheated baker.  I had to use parchment paper as the dough was quite sticky. It did not go into the oblong baker easily (that's probably why I don't use this one as much), and I was concerned that I botched it.  The day was certainly going that way....

I was pleased that the loaf looked good as I took the lid off.  I preheated the baker and lid at 500 degrees, and then baked it lid on for 30 minutes before lowering the temperature to 435 convention for another 20-25 minutes with the lid off.

Here is the crumb from the bake today with the frozen loaf.

This is the crumb from the loaf I baked fresh on the preheated stone with steam.

I would say the crumb is good in both, but perhaps just slightly better in the frozen loaf.  The taste of the frozen loaf was great, very tangy with crispy crust and moist interior.

We enjoyed our sandwiches for lunch.  I guess I will continue with my bread experiments, as my husband really enjoyed this loaf!

The original recipe I used is below.  Phyllis

Sourdough with Rye, Spelt and Soaker

Prefermented flour %

30%

Overall Recipe

Soaker

 

Bakers %

Weight

 

 

 

 

Bread flour

47%

450

grams

Coarse Corn Meal

30

grams

Whole Spelt flour

11%

106

grams

Couscous

30

grams

Whole Rye flour

26%

250

grams

Rolled Oats

60

grams

Coarse corn meal

5%

45

grams

Water

250

grams

Couscous

5%

45

grams

Salt

6

grams

Rolled Oats

6%

60

grams

Flax Seeds

25

grams

Water

84%

800

grams

Sesame Seeds

5

grams

Salt

2%

18

grams

 

 

 

Total

187%

1774

grams

Total

406

grams

Rye Sour

Final Dough

Whole Rye flour

60%

150

grams

Bread Flour

450

grams

 AP Flour

           40%

      100

grams

Whole Spelt Flour

106

grams

Water

100%

250

grams

Water

300

grams

Mixed Starter

10%

50

grams

Salt

12

grams

Total

 

550

grams

Rye Sour

550

grams

 

 

 

 

All Soaker

406

grams

 

 

 

 

Total

1824

grams

Prepare the rye sour by adding a tablespoon and a half of your active rye starter to the 250g water, and mix well to disperse. Add the flour, mix well, and let stand for 8-12 hours at room temperature. To prepare the soaker, weigh all soaker ingredients into a bowl, and then add the boiling water to the soaker. Mix well, cover, and let stand until overnight or until your rye sour is ready.

The next day, mix all ingredients using a stand mixer for 7-10 minutes. The dough will remain relatively sticky, so try to resist adding any flour at this stage. Shape as a round and let ferment in an oiled bowl for 2 hours at preferably 78 F, folding it using your scraper at the 1 hour mark. By the end of bulk fermentation, scrape your dough onto a heavily floured surface, pat the dough even, divide into the desired dough pieces, and round each piece leaving them to rest for 15- 20 min, covered. Shape your dough into a batard (see helpful videos on this). I did the final shaping and then placed the dough on parchment paper on a peel. You can also use your proofing basket.  Dust your basket with a mixture of all purpose flour and rice flour, and shape your dough and invert it smooth side down into the basket. The final fermentation will be only 45 minutes, but watch the dough NOT the clock. Preheat your oven at this stage with a stone in place to 500F.   Have your steaming apparatus in place. When ready, invert the dough on baking paper lined peel/ board and score it before placing on the baking stone. Place boiling water into steaming tray. Bake for 15 minutes with steam, and then remove the steaming tray and reduce the temperature to 450F for another 25-30  minutes or so. This last loaf turned out so big, so it needed a bit more baking time.  Be sure to adjust based on the size and the kind of crust you prefer. Remember, you can experiment with different ingredients in the soaker--that's the really fun part.

Cool on wire rack before slicing.

CAphyl's picture
CAphyl

I did another experiment.  A few weeks ago, I made my first Vermont sourdough.  I froze half the dough to bake later.  The photo at top is the loaf I made today with the frozen dough. (The dough was frozen after bulk fermentation).  I defrosted it in the refrigerator and took it out last night.  It was still pretty cold (with a small frozen center), so I let it warm up and did three stretch and folds and sprayed a little water on the dough as it was stiff. Then, before I went to bed, I put the shaped boule into the banneton, which was coated with brown rice flour.  It stayed on the counter for eight hours. I was concerned when I looked at it in the morning as it didn't pop up much overnight.

Then, I baked it at 500 degrees in my LaCloche baker for 30 minutes, and then took the lid off for another 25 minutes at 435 convection. It had some oven spring and did pop up nicely. I wanted a darker crust for the second loaf.

The photo on the left is the loaf from the frozen dough; the one on the right is the first one I made. Both were excellent, but quite different. I did not use the LaCloche on the the one on the right, using the recipe below, which called for steaming. It is not necessary to steam with the LaCloche covered baker.

This is the crumb from the frozen loaf baked in the covered LaCloche today. I think the water I sprayed on the dough last night helped the crumb.

This is the crumb from the first loaf, which was baked on a stone with steaming.

My husband enjoyed his sandwich with the loaf I baked today!

Here is the Hamelman recipe, thanks to David.

Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread”

By dmsnyder

OVERALL FORMULA

 

 

Bread flour

1 lb 11.2 oz.

85.00%

Whole Rye

4.8 oz

15.00%

Water

1 lb 4.8oz

65.00%

Salt

.6 oz

1.90%

TOTAL YIELD

3 lbs 5.4 oz

169.90%

 

LIQUID LEVAIN BUILD

 

 

Bread flour

6.4 oz

100.00%

Water

8 oz

125.00%

Mature culture (liquid)

1.3 oz

20.00%

TOTAL

15.7 oz.

 

 

FINAL DOUGH

 

Bread flour (I used 1.55)

1lb 8 oz

Whole Rye (I used 6.8)

4.8 oz

 Water

12.8 oz

Liquid levain

14.4 oz

(all less 3 T)

Salt

.6 oz

TOTAL

3 lbs 5.4 oz

 

METHOD

  1. The night before mixing the final dough, feed the liquid levain as above. Ferment at room temperature overnight.
  2. Mix the final dough. Place all ingredients except the salt in the bowl and mix to a shaggy mass.
  3. Cover the bowl and autolyse for 20-60 minutes.
  4. Sprinkle the salt over the dough and mix using the paddle of a stand mixer for 2 minutes at Speed 1. Add small amounts of water or flour as needed to achieve a medium consistency dough.
  5. Switch to the dough hook and mix at Speed 2 for 6-8 minutes. There should be a coarse window pane.
  6. Transfer the dough to a lightly oiled bowl and ferment for 2.5 hours with one stretch and fold at 1.25 hours.
  7. Divide the dough into two equal parts and form into rounds. Place seam side up on the board.
  8. Cover with plastic and allow the dough to rest for 20-30 minutes.
  9. Form into boules or bâtards and place in bannetons or en couch. Cover well with plastic-wrap or place in food safe plastic bags.
  10. Refrigerate for 12-18 hours.
  11. The next day, remove the loaves from the refrigerator.
  12. Pre-heat the oven at 500ºF with a baking stone and steaming apparatus in place.
  13. After 45-60 minutes, pre-steam the oven. Transfer the loaves to a peel. Score them.
  14. Load the loaves onto the stone and pour ½ cup boiling water into the steaming apparatus. Turn the oven down to 460ºF.
  15. After 15 minutes, if you have a convection oven, turn it to convection bake at 435ºF. If you don't, leave the oven at 460ºF. Bake for another 25 minutes.
  16. Remove the loaves to a cooling rack.
  17. Cool completely before slicing.

 

Pages

Subscribe to RSS - CAphyl's blog