The Fresh Loaf

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Multi-Grain Sourdough

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CAphyl's picture
CAphyl

Multi-Grain Sourdough

I just took this out of the oven, and hoping that

when we cut it for lunch I will see excellent crumb.  I was pleased that there was good oven spring on this one, so I do have my hopes up.  I experimented a bit on this loaf and used more white flour than wheat, as was called for in the recipe.  I also made enough for two loaves, so I froze this dough.

After defrosting in the fridge, I did a series of stretch and folds and  sprayed it with a little water, as I believe I haven't had high enough hydration in my doughs to get the crumb (and bigger holes) that I am looking for.  I returned it to the fridge to proof and then took it out right before I went to bed.

 

Fingers crossed that I make progress in my quest for the perfect crumb, which I am sure is difficult to ever achieve! Phyllis

p.s.  I finally figured out how to add more photos, but I will keep practicing on this as well to get better.  Thanks to all of you for the tips....I am using them all.

 

Comments

dabrownman's picture
dabrownman

so far.  Just beautiful crust and scoring.  So how much whole grains are in this one and what hydration did you settle on?

golgi70's picture
golgi70

Lovely color and nice scoring.  Hope the crumb is what you are going for.

 

Josh

dosco's picture
dosco

CAphyl:
Those look awesome! Well done!

I'm very interested to see the crumb!

Could you share some tidbits on the recipe, hydration, etc.?

Cheers-
Dave

 

Bakingmadtoo's picture
Bakingmadtoo

It certainly looks beautiful, I hope you get the crumb that you want. Your scoring is lovely.

CAphyl's picture
CAphyl

Here is a shot of the crumb....I am getting there.

I don't have the recipe in a suitable format at the moment and have to run to some appts, but I did add some water (a few sprays) after the dough defrosted...so, it's tough to say what the hydration was in the end.  I will make sure I take better notes next time when I experiment.Thanks for all your encouragement and advice.  Best,  Phyllis

 

dosco's picture
dosco

That crumb looks excellent! Congrats on the result, your hard work and determination have been rewarded!

(I'm still curious about the recipe ...)

Cheers-
Dave

 

David Esq.'s picture
David Esq.

I had read that the dough does not freeze too well, but that does not appear to be the case with your loaf. Did you freeze it right after mixing or did you do it after the bulk rise and then add additional stretch and folds after thawing?

Out of curiosity, why didn't you just bake both loaves and freeze one after it was baked?

CAphyl's picture
CAphyl

David:  I divided the dough after the bulk rise, shaped it into a ball, sprayed the zip bag with cooking spray and froze it. after defrosting in the fridge, I did a series of stretch-and-folds for multiple hours.  I also sprayed the dough with water, as I felt like the last loaf needed a bit more hydration.  I placed it in the banneton and then let it rise on the fridge and on the counter.  I like to bake the bread fresh, and it takes up less room as dough than baked bread In the freezer.  My husband is always complaining about the amount of stuff in the freezer as well! Thanks. Phyllis

ElPanadero's picture
ElPanadero

There it is !   I am so pleased for you Phyllis.   The tiny bubbles and almost sponge cake like crumb you'd had with some previous bakes is but a distant memory now.   Look at those holes!  It looks perfect.  How does it taste?

You really need to go check the recipe you used and remember everything you did and then try to replicate this asap.  I think you've cracked it but we'll need to see another example to be sure :-)   Still, well pleased for you.

CAphyl's picture
CAphyl

ElPanadero:  It tasted really fabulous.  I cut some and buttered it for my friend to try, and she loved it.  I wanted her to share it with her husband, but she ate it all!  My husband said it was really good as well.  I guess you have to take a win when you get it.....Best,  Phyllis

CAphyl's picture
CAphyl

Thanks, ElPanadero and everyone for your encouragement and support.  It is so wonderful.  Here is the recipe I used (I used my LaCloche, however, at 500 degrees with the lid on and 450 for 15 minutes with it off):

Multi-Grain Sourdough

Evening of Day 1: Mix together:

  • 200 grams (7 oz. or 7/8 cup) water
  • 120g (4 oz. or 1/2 cup) sourdough starter
  • 236 grams (8 1/3 oz or 2 cups) whole wheat flour (for this recipe I used white unbleached AP)

Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.

Morning of Day 2: Add to Day 1 ingredients:

  • 274 grams (9 2/3 oz. or ~1 1/4 cup) water
  • 85 grams (3 oz. or 7/8 cup) rye flour
  • 250 grams (8 3/4 oz or 2 cups) white bread flour
  • 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
  • 13 grams (scant tbs.) salt

Knead, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3: Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.

Bake at 485F for 40-45 minutes.

I will try it again, for sure.  Best,  Phyllis

 

ElPanadero's picture
ElPanadero

with the next one Phyllis.   That recipe is approx 64% hydration assuming your starter was kept at 100% (you didn't specify it's hydration nor whether it was an AP or rye or other starter btw).   That's the same hydration I've recently been using for my attempts at Pain Naturel and Pain Rustique loaves.  My crumb holes were slightly larger which I didn't particularly like and I also didn't have a 24hr fridge retard either so doubtless your loaf there packs far more flavour than those I created.  I will experiment further.  ATB

CAphyl's picture
CAphyl

El Panadero:  Interestingly, I had a habit when I made this bread (it was frozen about a month ago) of using mostly white AP starter with a touch of rye and whole wheat starter as well.  The white starter was very close to 100%, but I would say that the rye and ww were less than that, perhaps 80%.  I will try next week to replicate this and bring the hydration up a bit.  As you may recall, i sprayed the dough with a bit of water during numerous stretch and folds.  When I made the Tartine bread, I also froze half of it in the same manner.  My next experiment is to defrost that and use the same methods to see if I can increase the holes!  Thanks.  Phyllis