The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Detmolder Sourdough Bin?

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loafgeek's picture
loafgeek

Detmolder Sourdough Bin?

I've been baking no-knead white flour sourdough boules from a dough bin in my fridge for the past few years--an idea I got in part from Artisan Bread in 5 minutes a Day.  (In the case of this straight dough--inoculated with a white flour sourdough starter, which I let ferment/double outside the fridge for 12-16 hours--the longer the bread dough is in the fridge the more flavorful it gets with loaves tasting better at 3-4 days in the fridge versus 1 day.)

I recently bought Hamelman's book and discovered how flavorful and effective a Detmolder method sourdough is for Rye breads.

I was wondering if I can retard the sourdough produced using the Detmolder method (i.e. after stage 3 is done) in a dough bin in the fridge.   And then just pull a portion out and mix it with water and rye flour and leave out on the counter for a few hours then bake it?  It would make it a lot easier to bake bread if I could do it this way.  That way I don't have to go through the entire Detmolder process (which takes almost 1 1/2 days) for each loaf I want to bake.  I'd like this Detmolder Sourdough to last up to a week in the fridge if possible.

EDIT: or should I be retarding the final dough produced using the detmolder sourdough.  (None of my final doughs contain instant yeast btw.)

-Jenn

 

Mini Oven's picture
Mini Oven

Rye tends to stiffen with too cold a temperature and crack instead of stretch.   A cold room can work but a regular refrigerator is far too cold for high rye doughs.  Rye is not wheat and will behave differently.  If you want to retard rye, do it in the first two stages, not in the third and final one...  the matrix is just not strong enough.  

Try it and see what happens.  

loafgeek's picture
loafgeek

On the fourth stage--final dough mixing--I actually dissolve the stage 3 sourdough in water first along with the salt (into a soup). So the entire structure is dissolved.  I then add the rest of the flour and water (about 60% of the final dough mix) and mix it by hand about a minute beyond being incorporated.   Maybe I shouldnt' of done it this way but I didn't have a spiral mixer nor a 25rpm german mixer.. it seemed like the easiest way to mix everything together thoroughly.

So maybe it won't be a problem to retard it after stage 3 in the fridge since I do this dissolving of the structure?  I can also bring it up to temperature faster by using like 100F water when I make the soup for the remaining flour(s).

Mini Oven's picture
Mini Oven

:)