The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough

pul's picture
pul

Sourdough

 

 

Levain Weight (g)%
 Starter @ 100%155%
 Water7524%
 Dark rye5016%
    
Dough   
 Bread flour15048%
 Light spelt8326%
 Whole wheat258%
 Water15750%
 Salt51.4%
    
 Total water24076%
 Total flour315100%

 

Mixed some flours available at home and came up with the recipe above. Built a 125% hydration rye levain for about 4 hours. Autolysed the dough flour and water for about 40 minutes, and then mixed the levain except the salt. Kneaded for 2 minutes and after 30 min applied the first stretch and fold, adding salt. Applied three more stretches and folds every 30 min apart until the dough was fermented (air bubbles on the side). Shaped into a boule-batard, proofed for 15 min and shoved it into the fridge for 3 hours cold proof. Baked straight out of the fridge on a preheated pot at 230 C for 25 min with lid on + 10 min with lid off. Below is a picture of the crumb, which turned out quite airy.I observed that fermentation was a little faster than normal, since the amount of salt used was not much, and the amount of fermented flour was also higher than I normally use.

 

 

Comments

gillpugh's picture
gillpugh

Lovely bit of shaping to get the bubbles like that. 

pul's picture
pul

The pattern was indeed interesting indeed. I basically did as in the link below. I am sure I have seen others doing the same.

https://www.youtube.com/watch?v=5aaGBDRGYfw&t=745s

 

Filomatic's picture
Filomatic

Beautiful result.

pul's picture
pul

Hope to see more of your baking too

Floydm's picture
Floydm

Very nice.

pul's picture
pul

Thanks for stopping by Floyd!

dabrownman's picture
dabrownman

The spelt and rye sped this one up a tad too.  Lovely inside and out but I bet it tastes even better than it looks.  Well done and

Happy baking

pul's picture
pul

I have serious problems working with spelt, so I decided start mixing with some bread flour. It tasted all good.

not.a.crumb.left's picture
not.a.crumb.left

I would be very happy with a lovely loaf like this!

pul's picture
pul

This loaf was quite nice. Some of the findings from that long post on Champlain in which you participated vigorously have been incorporated in this one.

not.a.crumb.left's picture
not.a.crumb.left

and we should do another community bake like that as I learnt so much....... Kat