Very quick sourdough bread with a bit of rye and whole wheat
Yesterday I was a bit frustrated with a project and at cooking lunch I cut myself.
So I really needed to bake something, preferably with spelt or wheat (usually I bake rye >50%) which would give me a dough that I could really physically work with.
Problem: I don't like yeast and I had no levain built the day before. But I had a lot of starter in the fridge (about 70g / 2.5 ounces) - 100% rye and not fed for 10 days. A good time to feed it so I took 15g away and fed it with 30g of water, 30g of flour...
For my levain I needed a quick solution: Heat and high hydration and a high percentage of seed starter. For wheat you don't need the sourness, so I thought it might work:
This is the result: Wheat bread with 17.6% rye and 11.8% whole wheat and 76.5% hydration.
For the levain:
50g rye starter
50g rye flour
50g whole wheat flour.
200g water
Total: 225g water, 125g flour, 180% hydration
Kept at 28° for about 2.75 to 3 hours (28° = 82.4F)
For the autolyse:
350g levain
300g flour (I used 150g Bread flour (0.7% ash, 11,8% protein) and 150g french flour (0.55% ash))
I just let it rest for 35' after mixing it with a spoon. I already added the levain as
75g water
For the final dough I added 25g of Water and 8g of salt:
400 to 500 Slap&folds
2h of bulk fermentation with 4 Stech&Folds every 30'.
1,5h of fermentation in a banneton
In the oven:
15' at 250° (482F) with lots of steam (a huge mug of water for my small oven, poured on 1kg (2.2 pounds) of steel nails I preheated in the oven).
30' at 200° (with removed the steam)
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Overall Formula:
Levain:
50% rye starter at 100% hydration
50% rye flour
50% whole wheat flour
200% water
final dough:
70.6% wheat flour
82.4% levain (at 180% hydration)
23.5% water
1,88% salt
hydration = water + water portion in the levain = 23.5% + 82.4%*(180%/280%) = ca. 76.5%
flour = flour + flour portion in the levain = 70.6 + 82.4%*(100/280) = ca. 100,0% :)
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lg|Adrian
Comments
Very resourceful! Fast thin starter... Slap & Fold... Stretch & Fold... Excellent!
What was the final dough weight?
I have no idea, why my comment isn't there. Maybe I pressed just "Preview" yesterday:
Thanks Mini!
About the "resourceful": I still think I'm doing too much. Others seem to have equal or better results with doing less (Chad Robertson style).
The final dough weight must have been 750g. I forgot though, how much water it lost during baking.
dough, a little kneading and certainly not hundreds of slap & folds. First kneading I've done after my fall only for a few minutes and the dough didn't make a window pane. My neighbours are night shift so I'm quiet as a little mouse until after coffee time. Same goes for schnitzel pounding.
My levain was 370g wet (118%) long ferment from the day before and retarded too. I have one wheat sourdough (started as rye) that just won't develop yeast (or maybe I enjoy it too much to change its profile.) So there is such a thing too. Inoculate was 10g with a good amount of flour and water and let it go to "cheese." Looks like a very ripe poolish when I'm ready to use it. Liquids even separate! The aroma and taste is absolutely wonderful or I would have ditched it by now.
My dough weighed 1074g 61.5% hydration (totals: 650g flour, 400g water, 12g each salt & yeast) It's a dark cloudy day today. It's a nice medium crumb with a little chew. The sd gets more pronounced each day. Two days old in these pics and half gone.
:D
Hi - I do not often bake yeasted bread but last night made a small white loaf with unbleached white flour. Ingredients 500gms U/B White Strong flour / 330gms water / 8 gms fresh teast / 8 gms salt.
Mixed and kneaded for approx 12 minutes then into bowl to rest. Rested for 1hr 20 mins (double in size plus a bit) and then into small loaf tin. Allowed to prove for 1 hr and 10 mins until double.
Then cut top with razor just before going into the oven. The loaf sank slightly and never produced any oven spring !
Any thoughts on problem would be appreciated.
Thanks and regards
Hi namadeus!
Was this supposed to go to my blog page?
Hi Adri - sorry no it wasn't.
Nothing to be sorry about... I just thought you'd get better/more replies in the forum section.
But Mini already gave you an answer here :)
I would not let the final proof double, proof a little less and let the oven raise the final height to double where the heat can set the loaf. When the loaf sinks upon scoring, sometimes it is better to reshape and let it rise again in the pan. The next rise will go quickly so keep a sharp eye on it especially if dough is warm.