The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vermont Sourdough revisited

leslieruf's picture
leslieruf

Vermont Sourdough revisited

 Alfanso's post reminded me that I hadn't made this bread in quite a while so I took a leaf outta his book - no, not a baguette - and made Hamelan's Vermont SD but used my new swiss born rye starter and made the levain mostly rye. I started early as I planned to bake before bedtime.  It was a little slow but I did refrigerate for an hour and a half so that it slotted into my baking schedule.  Quite happy with the look of these 2 loaves while they were still snuggled up in the "DO"s . They sliced up very nicely today as well!

Almost always do a double bake, so the other bread is based on FWSY Field blend #2. it is a hybrid dough. This was really going great and was finished bulk ferment 2 hours before Vermont even though I started the Vermont first. I left it an hour on the bench after shaping and then retarded 3 hours so it would bake before the Vermont.  It nearly overproofed and overflowed the bannetons so I think I baked just at the last minute.

Crumb shot - a good sandwich crumb!

 

I have been holding back about 50 gm water with FWSY recipes and finding shaping so much easier.  On the other hand, I have added about 50 gm extra water to the Vermont sd recipe as it just felt too dry, and I think the crumb is better for it.

This time I also tried using a 50:50 mix of rice flour and AP equivalent on the bench when shaping and found that helpful as well.

All in all a bake I was happy with.  Thanks alfanso for the push, and while baguettes are not quite my thing I was happy with the look and taste of this Vermon SD.

Happy Baking

Leslie

Comments

IceDemeter's picture
IceDemeter

It's amazing how quickly a hybrid dough can move, isn't it?  It's a good thing you were paying attention, since they seem to over-proof in a heartbeat.

I love the crumb on both loaves, and the almost-maybe-smidgeon-overproofed loaves didn't suffer in the crumb at all. 

Nice job, and keep baking happy!

Best, Laurie

leslieruf's picture
leslieruf

it was pushing it to do the Vermont in one day, annd I thought it may have been underproofed so was happy.   Not an overly fancy bake, just every day breads. 

now to read about your bake.  :)

Leslie

isand66's picture
isand66

Looks like you achieved an excellent crumb in both bakes.  These must taste great too.

Happy Baking Leslie!

Regards,

Ian

leslieruf's picture
leslieruf

and while it is fun to make a really holey bread, I find this type of crumb is a better sandwich bread.  the trouble is though, there are so many yummy breads out there it is hard to choose lol

thanks Ian - happy baking

Leslie

ps the cherry cranberry pecan loaf is stuck in my head so it won't be long till I try it, thats for sure :)

alfanso's picture
alfanso

some level of inspiration, as many here on Isle TFL have done so for me.  Both breads look really great inside and out.

As for the shaping of the Field Blend #2, since I mostly do baguettes, I find the 78% hydration too high to handle this formula and bread confidently.  So I dropped it down to 75% and it seems to behave much better.

Congrats on two fine bakes, alan

leslieruf's picture
leslieruf

for our flours I think although I have done it. I struggled with shaping so now quite happily hold back 50 gm at least until I see how it is going.  I have also found that I can work in a bit more over the stretch and folds, a bit like a double hydration.

thanks Alan I do plan another batch of baguettes as I have a little stash of Swiss cheese fondue that I brought back with me from Switzerland. baguettes are perfect with that..

Leslie

hreik's picture
hreik

Nicely done.  My brain cannot handle 2 different recipes.  I'm super impressed.  Hope you are pleased. They look luscious.

hester

leslieruf's picture
leslieruf

I cheat a little I think and prep all the flours etc in advance. I try to bring the stretch and folds together so I do one after the other. Just have to judge when BF is finished and that is frequently quite different.  so shaping is usually done as each one is ready.  Lol it doesn't always work but it is fun trying ...... :) happy baking Hester

Leslie