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Sourdough rye experiment - overnight ferment

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Joe Fisher's picture
Joe Fisher

Sourdough rye experiment - overnight ferment

Here is a batch of sourdough rye from Bread Alone. I tried 3 new things today:

1. Adding vital wheat gluten. Last time I made this formula, it was dense and gummy. I'm hoping the VWG improves the texture.

2. Overnight ferment. I kneaded the dough, let it proof at room temp about an hour, then put it in the fridge overnight. In the morning, I put it in a warm spot for 2 hours until it had almost doubled from its original size.

3. Used a heating pad under the couche. Since I seem to always get a lackluster final rise (and the dough was still a bit cool from its overnight fridging), I decided to try the heating pad. It seems to have worked, as I got a nice rise out of the loaves, but it didn't happen overly fast. It took almost 2 hours for the loaves to almost double.

They sure look beautiful! Making good use of all available stome space ;) The round one sprung so much in the oven that it split the top. I made 4 slits that didn't connect, but the oven spring took care of that :)

-Joe

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Joe Fisher's picture
Joe Fisher

I opened them up tonight, and the crumb was wonderful!! Score one for VWG and the heating pad :)

The flavor was just plain outstanding. I'm chalking that up to the overnight ferment.

I like experiments :)

-Joe

pizzameister's picture
pizzameister

Joe,

Those are just incredible looking. I am coming down for some.

BTW, is VWG just gluten that has been extracted from wheat or is it something otherwise?

Gary

BTW between pics like yours and a recent tip from a BBGA member that some of Bette Hagman's GF recipes are quite good and can pass for real bread, I am gonna have to brush off the book I have and start experimenting. If anything interesting develops, I will post the pics. Likely to be a week or so before I get to it.

Joe Fisher's picture
Joe Fisher

From the Bob's Red Mill site:

Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan.

What's a GF recipe?

-Joe

pizzameister's picture
pizzameister

GF = Gluten Free, for the likes of me, Joe.

Enjoy your glutenous bread! ;^)

I will find a substitute.

Gary

Joe Fisher's picture
Joe Fisher

I sent one loaf fresh out of the oven home with my father-in-law. I spoke to him today, and he commented on how sour the bread was! The overnight ferment strikes again. I'll definitely be doing that again.

Convenience AND extra sour bread? I'm sold!

-Joe