The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

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dabrownman's picture
dabrownman

Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

This Easter we are having smoked baby back ribs and smoked chicken with pasta and potato salads, Cole slaw and smoked BBQ beans.  Not our usual Easter fare but that means we needed a good whitish SD bread to replace the usual Wonder Bread that comes with Kansas City, MO  BBQ.

 

We had a multigrain levain in the fridge that had doubled in 2 hours the day before so we knew it was in tip top shape since we have been feeding it every day since we starter balking hot cross buns from it on Good Friday.

 

We also had some 87% and 89 % extraction whole wheat and multi-grain flour that we have been baling with since Friday as well.  We love this flour as it makes such great tasting bread.  It is thirsty but works so well at high hydration and the dough is a delight to work with.

 

The multi-grains were; wheat, buckwheat, oat, spelt, rye, barley farro and Kamut – a nice mix of grains with the wheat being twice the amount of the others.  We thought we would throw in some AP too and get the whole grains to fit in at about a 40% equivalent.

 

Since were making a less than 70 g loaf, we got to use our new small basket for the first time.  We like it a lot and for 50 cents our usual basket bargain at Goodwill.   We did a quick mix including everything except the salt, which was sprinkled in top and let the dough sit for 30 minutes so the flour could hydrate.

 

We then mixed in the salt and did 3 sets of slap and folds on 5, 2 and 1 minutes where the dough quit sticking at the 4 minute mark of the first set.  These were followed by 3 sets of stretch and folds, from the compass points.  All the slapping , stretching and folds were done on 12 minute intervals.

We then shaped the dough and placed it the rice floured basket but forgot to rice flour the boule as we always do for a new basket so it can’t stick.  After a short 2 hour proof, It was 85 F in the kitchen today, the dough had doubled on the counter and ready to be baked.

 

It was wet and giggly so of course it stuck – really badly too.  I actually had to grab it and drag it out of the basket, from three places causing it to lose all of its airy proof.  We should have reshaped it and proofed it again.  But we were out of time so into the DO it went for 12 minutes of steam at 450 F.

 

Once the lid came off we continued to bake for 5 minutes of 425 F convection before we removed the bread from the DO and placed it on the bottom stone to finish browning.  !0minurted later the bread was done.  Be baked it to 210 F because it wasn’t browning a s dark as we wanted at our usual 205 F.

 

The bread really never sprang much and it never got a dark as we like either.  Still, it was very tasty and the crumb was open, soft and glossy but not quite as moist as our 205 F bakes. This is still a fine tasting SD bread and not at all horrible except in the way it looks - all squashed and weird looking on the outside and not as open as it would have been either.  Can’t wait to have it with the ribs and chicken for Easter Dinner….. 

Happy Easter to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.86%

11% Extraction Multigrain

4

4

0

8

2.67%

AP

0

0

25

25

8.33%

15 % exraction Whole Wheat

6

6

0

12

4.00%

Water

10

10

25

45

15.00%

Total

30

20

50

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

50

16.67%

 

 

 

Water

50

16.67%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.82%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

150

50.00%

 

 

 

87% Extracxtion Multigrain Mix

150

50.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Water

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

 

 

 

 

Water

275

 

 

 

 

T. Dough Hydration

78.57%

 

 

 

 

Whole Grain %

40.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.57%

 

 

 

 

Total Weight

632

 

 

 

 

 

Comments

Postal Grunt's picture
Postal Grunt

Excellent job on the ribs. I hope your loyal assistant got the due recognition and reward for all the effort.

What are you feeding your levain that it doubles in a couple hours? If it's legal to possess in Kansas, I'd like to try some of that stuff.

dabrownman's picture
dabrownman

took out 100 g from the 100% hydration levain that had come out of the fridge exactly 1 hour prior  We than fed the levain 50 g each of the 87% multigrain extraction flour and water,  It doubled in 1 hour and 40 minutes breaking its own old record of 2 hours  The kitchen temperature varied fro 81 F to 84 F at the end  Here are the pixs on 30 minute intervals with the one at the top 1 hour and 40 minutes  Really amazing!

 

30 minutes                                                                              1 Hour

1 hour 30 minues                                                                     2 hours

 

dabrownman's picture
dabrownman

this particular levain is doubling in 2 hours other than it is feed 3 times, the first two times the 13% sifted out hard bits from milling, then fed the 87% extraction for the 3rd feeding   It doubles in 4 hours after the 2nd feeding and in 3 hours after the third feeding  It is then refrigerated for 24 hours and then allowed to come to room temperature.  i take out 100 g or so to bake with and feed it and the remainder the 87% extraction and they both double in 2 hours with one going back in the fridge for the next days bake.  I don't know if it is the 85 F kitchen temperature or the mix of the whole,grains I am using'

It is weird to take the levain out of the fridge at 6 AM and let it warm on the counter for an hour then divide it  to start making bread and have a finished loaf if bread baked and cooling by 1 PM 5 hours later,   Its not like it has a huge amount of levain either.

I haven't baked 3 days in a row using a rye seed that has been in the fridge for 5 weeks, using a portion of the same levain each day, feeding it with this home milled flour mix, letting it double and then refrigerating it for 18-24 hours    I thought it was weird that by the 3rd day the levain doubled in 2 hours before it was refrigerated but then the bread made with the other half was really fast too.   I'm going to try and replicate it again today since this would have been a great brad if it didn't stick  Will let you know

I guess it is another reason to bake every day  The bread was not as sour as our usual bread probably because the dough wasn't retarded for at least 12 ours?

Mebake's picture
Mebake

I wouldn't mind the misshapen boule, DA! It should be delicious. Great crumb texture.

Khalid

 

dabrownman's picture
dabrownman

to see of the levain doubles in 2 hours again and to see what this bread should have looked like, it had potential?   It was fine tasting for sure but not as sour as usual - too many feedings, not all whole grains and no dough retard.   Hopefully the holes will be at least twice as big today and have no taste whatsoever.:-)

Happy baking Khalid 

hanseata's picture
hanseata

from Hamburg to Arizona... just looking at your ribs makes me gain weight!

I'm sure your "ugly" breads are very tasty, and they are not half as ugly as the loaf I overproofed today.

I made one of Lutz Geissler's breads with spelt and medium wheat I had brought from Germany, and the finger poke test let me down. The result was a loaf so ugly that I had to turn it upside down because the bottom looked better than the top.

Tasted great, though!

Happy Baking,

Karin

isand66's picture
isand66

You're ugly bread doesn't look too bad to me.    You're crumb looks awesome and those ribs....yummy!  I have to smoke some soon myself....tonight is a nice flank steak I have to marinate and tomorrow probably a grilled meatloaf with some nice smoke.

Happy baking and BBQ'ing!

dabrownman's picture
dabrownman

failures one way or another using pretty much the same dough and hyper levain.  So I'm making some garlic, green onion and cilantro naan with it today to go with the Thai Red Curry for dinner - Indian style:-)  Glad you like the bread - it does get a more sour and taste better the next day.

You menu sounds delicious especially the smoked meatloaf - never tried that but now we will for sure!

Happy baking, cooking and smoking Ian