The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

1/3 whole wheat sourdough loaves

hmcinorganic's picture
hmcinorganic

1/3 whole wheat sourdough loaves

I haven't made bread in a while;  busy at work and home.  I've been keeping my starter going so yesterday I had some time and threw together my "9's" loaf based on the 123 recipe on this site.  9oz starter, 18 oz water, (9 whole wheat + 9 bread + 9 white flour) and 2 tst salt.  I haven't been getting great gluten development using stretch and fold, so I made this one in the mixer.  Mixed for 4 minutes, let it rest for 30-60 minutes, then four more.  I did 2 stretch and folds over the next 4-8 hours and then let it ferment overnight in the fridge.  I didn't give it long enough to rise this morning before work but threw it in the oven a bit early.  My scoring on the boule is a bit weird.... I was trying to do the tic-tac-toe pattern but cut too deeply I think.  On the batard, the points "melted" off it looks like (I used shears to cut the points).

smells great.  not my best shaping effort though.  rushing.

Comments

mrfrost's picture
mrfrost

So how did the gluten development compare?

4-8 hours? Was it 4, or 8, or 6, or...? What are we looking for here? A doubling? At about what temp?

Thanks.(Still learning about sourdough.)

The loaves look great.

hmcinorganic's picture
hmcinorganic

I baked it and ran to work.  I'll have to cut into it later, if my family leaves any for me.

sorry about the vague times, I wasn't keeping track.  you do the stretch and fold and then the dough needs to rest for at least 30 minutes before you can do it again.  I was going to do a third just before I put it in the fridge overnight but forgot.  

This loaf is an experiment in neglect.  I'll let you know how it tastes and how the gluten worked. 

by the way:  I forgot to add baking details.  preheat 500 °F, baked with steam at 500 for 2 minutes while spraying in more water every minute or so (as per Reinharts's suggestions in Breat Bakers Apprentice) and then 38 more minutes at 450.

hmcinorganic's picture
hmcinorganic

wow, holy cow, its good.  There is some sourness really coming through now.  Nice nice flavor.  The crumb is very fine and even, no open structure.  But I've only ever had one loaf that had anything approaching open holes, so I guess I still need to work on that.