Sourdough bread - 2 experiments
Ever since Jane prompted me to add levain to the Bouabsa baguettes, I've wondered what this bread would be like raised by wild yeast entirely, without the small amount of baker's yeast it calls for. And, more recently, I made the best tasting ever Miche with the first clear flour Norm sent. I wondered how much of its wonderfulness was the method, and how much was the flour.
So, today I explored both questions by baking a couple loaves with Norm's first clear as 100% of the flour and used Anis Bouabsa's technique of a long cold bulk fermentation. This is a 75% hydration dough, while the Hamelman Miche is 82% hydration.
The result was a really nice, moderately sour bread with the distinct flavor of first clear flour. The crust was crunchy, but it needed 10 extra minutes in the turned off oven to crisp up. The crumb was quite open with a lovely cool feeling and chewy texture.
I will use this technique again, but with the same AP/WW/Rye flour mix I have liked best with Bouabsa's baguettes.
David
Comments
Very nice ears David. For experimenting they are beautiful. I was hoping you were going to raise your standard Anis mix with levain entirely.
Eric
I really wanted to try the first clear in a 2nd formula. It has a very distinctive flavor, as you probably noticed with the miche you made, especially on the 2nd day.
I plan on using 10-25% non-white flour next time, a mix of WW and Rye.
Describing my exact procedure with this bread would take a while. I made it conform to my convenience rather than strictly following Anis' schedule. More about this later, if time allows.
David
Very nice looking crumb David!
SteveB
http://www.breadcetera.com
David
I think that I need more time to produce great loaves like yours, wonderful loaves Mr. David. I would like to try rye flour in baking , But no way , we do not have rye flour!!!
I really loved the crust and the crumb, simply , i loved all of your loaves.
I forgot to tell you... I am on my way to bake your preferable recipe for norm's onion rolls, I will let you and norm and all of our fellows on TFL how it turned out.
I do like rye bread a lot, but I also use it in small amounts to increase the flavor, especially when I have to use white flour without a lot of flavor. If you have very good wheat flour, maybe the rye is less important.
I think you will love the onion rolls. I look forward to seeing them.
David
just beautiful...I look forward to seeing your next experiment with the mixed flours and how that crumb color compares with the first clear, and esp. how the taste compares! --MD
Beautiful sourdough bread David! I love the flavors of both....AP breads and combinations of flour in breads equally..the crumb and crust looks delicious!
Sylvia
David
They show the same standard of excellence as all your breads.
Looking forward to the next bake.