The Fresh Loaf

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100% Wholemeal Sourdough

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littlemonk's picture
littlemonk

100% Wholemeal Sourdough

Thought I'd make some bread and share it,

I made a starter out of a splash of (the yeasty bit at the bottom) Orval, wholemeal flour and water. Everyday I would remove all but a teaspoon of the mix and feed it at 150% hydration.

After a couple of weeks it looked ready to go.

 

I mixed the dough by hand until smooth, rested and folded it for a short period then placed it in the fridge overnight. In the morning I made it into a ball and baked it almost immediately. I'm pretty happy with the result ~ it tastes incredible..

 

 

 

and looks ok too.

 

 

 

 

Mr Scrogneugneu's picture
Mr Scrogneugneu

Being from Southern Belgium, I am very familiar with and love Orval, and I've thought many times of baking with it. About the starter now, wouldn't it make sense that you just created a normal wholemeal starter (water and flour is all that's needed, right) and that the Orval yeast didn't play a major role, if any? Not that it actually matters, unless you think you can actually taste the Orval with only a bit of its yeast in the starter. I'm curious :-) Or did you add Orval to the dough instead of water?

dabrownman's picture
dabrownman

Instead of using the barm you used the dregs to make a starter!  It sure looks tasty and we love bold bakes.  What I don't get is why you didn't do a final proof after shaping for a couple of hours before baking it off.  Didn't you think ot would have at least doubled in volume and really opened up the crumb?

Nice bread and happy baking?

littlemonk's picture
littlemonk

Mr Scrogneugneu - Well I love Orval too and my thinking was to try to impart some of that classic brettanomyces flavour into the bread, to try and influence the taste and character of the starter, as opposed to getting the starter active. It certainly has a unique tang about it. I think it carries through to the bread.. I could have added the Orval to the dough insted of water, but that would have been a waste of beer!!!

 

Dabrownman - The dough had already doubled in size, I shaped it really lightly and maintained most of the goodness, think I was afraid of it collapsing and being flat really. Will have to try this next time though! Although I've never quite got a really open crumb using just wholemeal flour - any suggestions are welcome....

 

 

 

 

 

 

dabrownman's picture
dabrownman

so the soft touch must have worked.  I don't bake much with yeast and overnight in the fridge was pretty daring too :-)

Mr Scrogneugneu's picture
Mr Scrogneugneu

Fair enough Littlemonk, I'll have to try that now, I'm very curious :-) Have you tried using barm - or much easier and very tasty, Dan Lepard's quicker barm? See Shiao-Ping's wonderful post about this technique: http://www.thefreshloaf.com/node/12978/dan-lepard039s-barm-bread-100-sourdough 

About the crumb, it looks good but you can easily get it even more open if using wholemeal flour by pushing the hydration up to 80% (with wholemeal it really feels like a 75% white) and allowing for a final proof. I've had lots of success using James McGuire's technique recently, which involves a bulk proof of around 4h with folds in the bowl every hour then a nice final proof of 2-3h. Along with the high hydration, this yields a super open crumb, even with wholemeal flour, with lots of flavour and a good solid structure. See the recipe on this page: http://chocolateandzucchini.com/archives/2010/08/pain_au_levain.php