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Floydm's picture
Floydm

I think I fed my sourdough starter once this summer.  I thought for sure it was a goner, but I fed it last Saturday night and, lo and behold, Sunday morning it had nearly tripled in size.  It baked a great looking loaf.


Floydm's picture
Floydm

As I mentioned the last time I posted, after a visit there I decided I needed to figure out how approximate the scones at Murchie's in Victoria, BC.  I tried two recipes last weekend that were very similar except one was yeasted and the other was unyeasted.  The unyeasted one came out very good and, while light and creamy, had the crumbly consistency I typically experience with scones.



I used the cream scone recipe here but substituted currents for the cranberries.   


For the yeasted recipe, I came up with something like this saffron bun recipe, leaving out the saffron and using cream instead of milk and butter.



These were delicious but too rich and heavy.  Next time I'd use maybe half cream and half milk and bump up the amount of yeast I use.


I'm pretty sure now that Murchie's scones are not traditional baking powder raised scones but instead yeasted cream buns.  They really nail it so that they both taste light and rich at the same time.  It is going to take a few more tries, but I think I'm heading in the right direction.

Mebake's picture
Mebake

This is a 2nd shot at Hamelman's Whole wheat levain (sourdough 50% wholewheat), after improving my steaming technique.






 

breadbakingbassplayer's picture
breadbakingbass...


Hey All,


Just wanted to share with you a project that I am working on...  So on 8/30/10, I took delivery of 75lbs of flour from King Arthur which I ordered because they were having a free shipping on certain items.  This included their AP flour along with their WW and White WW.  What to do, what to do...  So, I baked my first full sourdough bread without adding any yeast not too long ago: http://www.thefreshloaf.com/node/19389/83010-sourdough-progress with great success as far as open crumb, and crackling crust...  The flavor was very good, but there was one person who thought it wasn't salty enough or something...  Anyways, back to this project...


The previous sourdough bread was based on a liquid levain (100% hydration) which is also the hydration of my storage starter...  So my bright idea was to convert my liquid starter to a partially whole grain stiff starter at around 55% hydration...


On 9/1/10 at around 10:20pm, I threw out about half of my liquid starter, kept a small portion of it and mixed it as follows:


200g AP (King Arthur)


100g WW (King Arthur


150g Water


100g liquid sourdough storage starter (100% hydration)


550g total stiff starter yield


10:20pm - Mix all, place in covered container, let rest on counter.


12:20am - Place in refrigerator


 


9/2/10 - Feed Stiff Levain Again (Starter Build #2)


200g AP


100g WW


150g Water


550g All of starter from the evening before.


1000g total stiff starter yield


9:00am - Mix all, knead into ball, place into covered container, place in refrigerator.


 


9/3/10 - Final Dough


600g AP


200g WW


200g White WW (KA)


700g Water


24g Kosher Salt


600g Stiff Levain


2324g Total dough yield


6:18pm - Take stiff levain out of refrigerator and let rest on counter.  Give the levain the float test.  Measure out all ingredients.



Stiff levain out of refrigerator.  Notice the bubbles.



With a wet spoon, cut out a piece of the stiff levain and place it in some water to see if it floats...  If it does, it's ready to use.  For more on the float test, please check out this link: http://www.farine-mc.com/2010/01/building-levain-la-gerard-steps-2-3-and.html  Note point A3.



Cut up levain into pieces, place in large mixing bowl along with the measured amount of water required for the recipe.



Premeasured flours.  Note that on the bottom is the AP flour, and on the top the WW flours.



Kosher salt



All the ingredients in the bowl.  Notice that on the bottom is the water and stiff levain.  Then the whole wheat flours, the AP flour, then last on top is the Kosher salt.  This sequence is very important, and will prevent the formation of lumps or dry clumps, and dry bits stuck to the side of the bowl.



Beginning the mixing at 6:57pm.  I am using a large plastic/rubber spatula.  This is the initial mixing which takes about 30 seconds.  You can pretty much keep the spatula stationary and move the bowl at this stage.  It is just to mix the wet ingredients with the dry ingredients.



This is probably about 1 minute of mixing.



A little more mixing.



Done mixing with rubber spatula... Now time to get wet and dirty with hands and water...



This is the dough after the following: make sure you have a bowl of water next to you...  Wet your hands and squish the dough in order to work out any lumps...  Then slap fold and roll two times.  This technique that I use is a hybrid of what Richard Bertinet does with in his sweet dough video, except I prefer to do it all in my mixing bowl to prevent getting my kitchen counter sticky and messy: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough


1.  Take the ball of dough by one end, let it stretch down using gravity.


2.  slap the bottom part of the dough into the bottom of the bowl.


3.  Fold the top part that you are holding into the center, and roll it into a ball in one forward motion.


4.  Rotate bowl 90 degrees and repeat.



Place entire bowl into large plastic bag, autolyse (rest) for 30 minutes...  Have a cup of coffee, tea, or beer...  I'm having beer...  Just as a note, these series of steps lasted from 6:57pm to 7:02pm, which is about 5 minutes out of your life...



Dough after 30 minute autolyse.



7:40pm - Dough after 2 slap, fold, and rolls...  Sorry for the blurry pictures.  Notice how much smoother the dough is...



Dough after about 10-15 slap, fold, and rolls...  Notice the dough tear at the bottom.  At this point when this happens, stop handling the dough, place it in plastic bag and wait for about 20-30 minutes.



8:00pm - This is the dough after the 20 minute rest, and 6 additional slap, fold, and rolls...  Place bowl in plastic bag, let rest for another 20 minutes.



8:20pm - This is the dough after the 20 minute rest.  Notice how it has spread out...



This is the dough after 2 slap, fold, and rolls...



Transfer to plastic tub lightly oiled with extra virgin olive oil.  I'm sure any sort of neutral cooking oil would work.  My tub is a 4L tub, which is the smallest tub you would probaby want to use for the amount of dough this recipe makes...



Top view.  Sorry for blurry...



Added plastic wrap before putting on top.  My containers don't seal all that great.  Plus, it's insurance if the dough pops the top in the fridge...



Place in to fridge...  40F to 45F...


9:25pm - Turn dough, return to fridge...



9/3/10 - The moment of truth...


I was at work for longer than I had intended today...  Argh!




5:00pm - Do I have magical dough, or a dough explosion?



Dough Explosion!!!



Release my cornichons!!!



Dough texture shot...  Looks well fermented...  Fingers crossed...



5:00pm - After I cut off the dried bit from the exploded part, I divided the dough and shaped them into boules weighing approx 1100g.  The dough shaped nicely without tearing...  More fingers crossed...  Now for proofing for about 2 hours...



Bannettons in plastic...


5:50pm - It's pretty warm right now... 85F in the kitchen...  Proofing going well.  Turned on oven with 2 stones, steam pan.  Preheat to 550F with convection for 45 minutes to 1 hr...




7:10pm - Take the baskets out of the plastic, give it the poke test, take the thermometer out of the oven, prepare one cup of water, locate oven mitt, lame, peel, cup of flour, turn convection off...



Slash as desired...



Peel directly on to baking stone, put oven mitt on, carefully pour one cup of water in steam pan, snap picture, close oven door, turn down to 450F without convection.  Bake 50 minutes, rotating half way...



This is one of them halfway through the bake.  I rotated them, and shifted them between the upper and lower stones...  25 more minutes of baking, and then a weight and temp check...  I'm shooting for 935g or less after bake weight which puts it at a 15% weight loss, which is good...


8:00pm - Weight and temp check...  Weight around 980g, and internal temp is around 200F...  I'm looking for 210F...  Bake for another 10 minutes...






Will post crumbshots tomorrow...  Enjoy!


Tim

SylviaH's picture
SylviaH

I baked some loaves for friends today and also a dozen of my 'Buns for Sandwiches' for this week-ends bar-b-que holiday.  I had to use my bottom oven for the buns.  It is not convection and the buns come out more evenly browned and bake a little faster in the convection oven setting.


The recipe for these delicious and Basic White Sourdough loaves with 100% hydration starter is HERE and the Buns for Sandwiches is http://www.thefreshloaf.com/node/17329/buns-sandwiches .


                                  



                                                                 ADDED this should read 100% 'Levain' hydration



                                            Delicious full of flavor with just the right amount of sourdough tang and sweet flavor at the end, that melts in your mouth.  Crusty, crunchy crust...my husband loves it and raves about the flavor..I must have hit his 'sweet spot' : )  I've also made this bread with added rye and it is also delicious...I have to say it... the all white is our favorite!


 


                                                                                 


 


            Have a great weekend!


                   Sylvia


                                             


 

abunaloaf's picture
abunaloaf

I have recently tried sourdough, and was really encouraged when on the second day I had bubbles.  My old earthenware crock was previously used to make saurkraut.  I put in one cup of strong bread flour, one cup of spelt and 2 1/2 cups of tepid tap water, covered it with a glass plate and left it to find yeast.


The starter smelled more yeasty and less sour after a week.  Instead of discarding starter when feeding I used it, but I have yet to get a loaf I am satisfied with.  I know how to make bread, so that is not an issue.  I have made the exact same bread weekly for many years,  But I have also learned a lot since I have become interested in trying variations.  Thanks for this site.


I let the dough rise twice before putting it in pans and it takes forever.  So two days ago I put my dough in the fridge overnight and put it into pans in the morning....The dough had some condensation and a bit of drying as well.  After all day in a proofing oven it was still having a hard time rising.  I sprayed it periodically with oil so it wouldn't dry out.  It turned brown after baking, even though I used mostly white flour. The end result was a flattish heavy loaf that tastes good, but I would like it to be lighter. That way I could put the saw back in the garage.  I think I will start adding a teaspoon of yeast so I get the taste without all the waiting. 


When doing research about how to go about doing this I noticed that some people start their sourdough with real yeast.  Is this a bad thing?

mauiman's picture
mauiman

 I have formed a loaf and set it aside to rise. But once risen, how do I transfer this slightly sticky body to a baking stone which I've left pre-heating in the oven?  Is there a time tested way to do this?

wassisname's picture
wassisname

 


Bagels, the perfect antidote to an overdose of sticky, tempermental sourdough ryes.  They may not be the prettiest bagels to ever come out of the kettle, but YUM!  I don't know why I didn't try these sooner.  These are going to replace english muffins as my "easy, little, single-serving bread" of choice... at least for a while.  The simple fact that there is nothing sticky going on makes them a breath of fresh air.


They are 100% whole wheat, straight out of Reinhart's Whole Grain Breads.  I didn't have any barley malt syrup, so I used dark, local honey, but I will definitely be picking some up for the next batch.


I'm eager to try different additions to the boiling-water.  For this batch I used baking soda and a little molasses just for the heck of it, but that didn't seem to get me a very bagel-like crust.  Not that I'm going for any kind of serious authenticity here!  Not really in my nature to stress about that, and besides, I wouldn't know an authentic bagel if it jumped out of the oven and sang "New York, New York."


-Marcus


breadbakingbassplayer's picture
breadbakingbass...

8/30/10 - 2 Stage Liquid Levain Sourdough Boules



So this is an interesting bread for me.  It's the first full sourdough bread of my official baking season.  It's still quite hot here in NYC, around 90F, so my kitchen is in the 80's...  I wasn't sure what to bake, but my sourdough starter needed feeding, so I figured what the heck.  So the starter was fed at 7:00pm, and it doubled in 2 hours.  I took out 200g of the refreshed starter, and fed it again as below, and it doubled in a little over 2 hours to my surprise...  So I made my dough as below, and fridged it, not expecting much...  In the morning when I woke up, it had doubled in the plastic containger (4L).  I gave it a turn, put it back into the fridge and went to work...  When I came home at 6:30pm it had hit the top of the container, and by 7pm, it had popped the top...  Now time to prepare to bake before a dough explosion happens...  Usually when I do these levain only breads, I'm sitting around waiting for it to do it's thing...  This time, I had to bake when it was ready...  Now!  Enjoy the pics...


8/30/10


Liquid Levain Stage 1


200g Storage starter @ 100% hydration


20g Organic wheat berries (freshly ground)


20g Organic spelt berries (freshly ground)


20g Stone ground rye flour (organic/fresh ground if possible)


40g Bread flour (Gold Medal)


100g Water


400g Total


 


7:00pm - Mix all, cover and let rest for 2-3 hours, or until doubled.


 


Liquid Levain Stage 2


200g Bread Flour


200g Water


200g Liquid levain stage 1


600g Total


 


9:00pm - Mix all, cover and let rest for 2-3 hours, or until doubled.


 


8/31/10


Final Dough


800g Bread flour (Gold Medal)


100g WW flour


100g Rye Flour


675g Water


24g Kosher Salt


600g Liquid levain stage 2


2299g Total dough yield


 


12:15am - Mix all into shaggy dough, cover let autolyse for 30 minutes.  Prepare oiled plastic tub.


12:45am - Turn dough using French fold method with wet hands and dough scraper in bowl  until dough smoothes out and tightens up.  Stop when gluten starts to tear (turn not more than 8-10 times).  Transfer to oiled tub, place in refrigerator at 40-45F.


1:25am - Turn dough, return to fridge.  Go to bed.


8:35am - Turn dough, return to fridge.  Go to work.


7:20pm - Take dough out of fridge, divide into 4 equal pieces, preshape... (576g approx)


7:30pm - Final shape into boule, place in banneton for proofing, cover with plastic.




8:30pm - Place baking stones in oven on 2 levels along with steam pan, preheat 550F with convection...


9:30pm - Turn convection off.  Turn boules out onto peel, slash as desired, place in oven directly on stone.  When all boules are in, pour 1 cup of water into the steam pan, close door, turn oven down to 450F.  Bake 45 minutes, rotating loaves between stones and positions halfway through bake.  Boules are done when internal temp reaches 205F or more.  Let cool completely before cutting (overnight).



Out of the oven, the boules weighed about 470g, which is about an 18% water loss, which is good.


I'll post a crumbshot tomorrow...


9/1/10 - Crackly crust



Crumb shot!



Breakfast!


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