The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10% rye sourdough

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Olof's picture
Olof

My training in making sourdough bread continues with growing success. See previous report here. I have followed advice I received on TFL to stick with a recipe that works for me to gain experience and skill. Doing the same recipe over and over again helps me to compare the outcome and learn from it. The recipe is from Home Cooking Adventure: Easy Sourdough Bread - Vermont Bread.

This was the first Vermont Bread I made:

Here is the second bake:

And now the third bake:

The obvious change from the first bake to the second is the oven spring. The first time around I let the shaped loaves proof for 2,5 hours but only for 2 hours for the second and third bake. I think this made the difference so that the dough still had some work to do when it reached the oven. The slashing has also improved. The cuts are deeper and at a greater angle than at the first bake. For the third bake I dusted the proofing baskets with rye instead of white flour. I use my Kenwood for the kneading as my arms and shoulders are not fit for heavy duty. I tried Bertinet's method of slamming the dough on the table but it was too heavy for me with the repeated motion. I don't get the famous window pane effect, no matter how long I let the machine knead the dough. I wonder if that does not happen as much with rye dough than with white flour only. I guess I'll find out when I try my hand at a French bread later on.

dabrownman's picture
dabrownman

Baked off the 20 hour retarded boule that was identical in every way to the non retarded one  baked yesterday.  The crust on this bread is even better than the non retarded one.  But the crumb is more airy on the non retarded one.  The taste is better on the retarded boule but the texture is better on the non retarded one.  I have to call this a draw.  Both have their strong points and both are very good SD breads.  It was a nice experiment to complete and not what was expected.  I though that the retarded loaf would win hands down but this was not the case.  Here are some pix's.

A nice grilled cheese w/ beer can chicken sandwich for lunch

 

 

dabrownman's picture
dabrownman

I am glad to say that I have made 3 of David's fine SD concoctions in the last month.  Each one better than the last.  I started with San Joaquin and learned from some on TFL that this was their 2nd favorite of David's breads - Pugleisi being the first.  Then I did his current quest of SFSD.  I thought this bread was every bit as good as San Joaquin but I did change it slightly to get some of my favorite flour in it.  I just had to do his Capriccioso but also wanted to add in some of my favorite WW and Rye flavor  at 50 g each replacing some of the AP and, since I didn't have enough AP, I subbed 100 g of KA unbleached bread flour.  Other than that I kept his recipe intact including the water even though I was adding in some thirstier grains.

I was drawn to this bread because it is baked upside down with the seam side up on the stone and it is seam side down it the proofing basket - in this case a flowered kitchen towel inside a pretty Mexican basket.  This is very nice bread to bake with no long retard involved and it just came out perfect - at least as good as I can do right now - not for David of course.  It tasted great, the crust and crumb were to my liking and it was much better the next day.  this is now one of top 5 breads on a list of at least 10 in the top 5.  Thanks David.

 

davidg618's picture
davidg618

Haven't been posting anything lately because we've been busy baking gifts for friends and family. Been sticking to the things I know well: my "go to" sourdough, tried and true biscotti, and Grandma's Welsh cakes. The last of the sixteen mailings of bread and cookies went out the door today. Now it's time to turn to the community cookie swap--we're the only ones who also share bread. Today I baked five loaves of sourdough: two 1-1/2 lb. loaves to restock our bread-empty freezer, and three 1 lb. loaves to share.

I recently purchased a Kitchenaid 600 Pro--6 qt., spiral dough hook. So far, I'm delighted with it. Mixed 6.6 lb (3kg) of 68% hydrated dough today with no difficulty; motor didn't even get warm.  Since my small oven can only accommodate two 1-1/2 lb. loaves, or three 1 lb. loaves at a time, I retarded half the dough an additional two-and-a-half hours while the first loaves proofed and baked. Worked out with ease, and I see no significant difference among the loaves.

Happy Holidays to all,

David G

breadbakingbassplayer's picture
breadbakingbass...


Hey All,


Wishing you all a very happy 2011.  Here's my first loaf of the year.  It was for my friend Sarah's birthday on January 2nd...  I've been baking pretty much the same bread for the past few months save for few high percentage rye breads which I will write about when I have some more time and energy...  This bread is one of my best recipies of late...  Here's the recipe and process:


Total Recipe:


750g Total Flour


540g Total Water (approx 72% hydration)


16g Kosher Salt


40g Storage Sourdough Starter @ 80% Hydration


1346g Total Dough Yield


**Storage Sourdough Starter at 80% to 100% hydration fed within a few days and kept in fridge.


Equipment:


Digital Scale


Oven with convection


Oven thermometer


Instant read thermometer


Large mixing bowl


Rubber spatula


Plastic scraper


Large plastic bag


Linen lined 8" to 10" banneton/brotform/colander lined with tea towel (non terry cloth)


2 baking stones


Wooden peel, or some way to get the loaf into the oven directly onto stone


Cheap loaf pan filled with lava rocks


Bowl of water to wet your hands/scraper/spatula


Rye Sour:


76g Rye Flour (Arrowhead Organic)


76g Water


20g Storage Sourdough Starter (I am keeping mine at about 80% hydration these days)


172g Total


Levain:


38g WW Flour (Whole Foods 365)


38g AP Flour (Whole Foods 365 and/or Hecker's)


76g Water


20g Storage Sourdough Starter (I am keeping mine at about 80% hydration these days)


172g Total


Final Dough:


598g AP Flour (Whole Foods 365 and/or Hecker's)


388g Water


16g Kosher Salt


172g Rye Sour


172g Levain


1346g Total Dough Yield


 


Process:


12/1/11


12:30am - Weigh out ingredients using a digital scale, mix starters in separate bowls, cover and let rest on counter at room temp...  Go to bed.


10:30am - Weigh out final ingredients using a digital scale.  In a large mixing bowl, add ingredients in the following order: water, starters, flour, salt.  Mix with rubber spatula into a rough shaggy dough, then with wet hands squish out any dry clumps, scrape down bowl sides with wet plastic scraper, place bowl in plastic bag, close and let rest.


11:30am - Using a wet dough scraper, scrape the dough from the sides of the bowl, then with wet hands stretch and fold the dough 4 times.  Pick up the dough mass from the center, lift and let the front part flop under, and release.  Turn the bowl 180 degrees and repeat.  Each time, you can squish the dough down with lightly wet hands.  cover and let rest.


12:00pm - Turn dough using method above, return to bowl to plastic bag, close and rest.


12:30pm - Prepare proofing basket by generously flouring the linen/cloth.  Turn dough out onto a lightly floured surface/board, shape into large boule/round, and place into proofing basket seam side up.  Lightly flour the dough, cover with cloth towel, place into entire basket into plastic bag, close and place in top shelf of refrigerator.


10:00pm - Take dough out of fridge and place on kitchen counter.  If using an 8" basket, dough should be domed over top of basket.  Do the poke test to see if the intentation springs back slowly, but a small impression still remains.  Prepare oven by arranging one baking stone on the lowest level, and the other on the highest level.  Place bottom baking stone with the length going front to back.  Prepare lava rock loaf pan, fill 3/4 way with water.  Place steam pan on bottom rack to the side of the baking stone.  Place oven thermometer on bottom stone and turn on oven to 500F with convection.  Make sure your kitchen is well ventilated, open the windows and run fans.  This is especially important if you are using a gas oven.


10:45pm - Remove oven thermometer with tongs/oven mitts so you don't burn yourself.  Turn off convection.  Lightly flour wooden peel, gently loosen dough from basket and turn onto peel.  Slash as desired and place into oven directly onto bottom stone.  Close oven door.  Bake 10 minutes at 500F with steam pan.


11:00pm - Remove steam pan, turn oven down to 450F and bake for another 40-45 minutes.


11:40pm-ish: Check weight of loaf and internal temp of loaf.  If weight is approx 15% less than the pre-bake dough weight, and internal temp has reached 210F, then loaf is pretty much done.  You can turn the oven off and put the loaf back into the oven for another 10 minutes.


11:50pm-ish: Take loaf out of oven and let cool overnight on a wire rack...  Go to sleep...


 



Loaf profile



Close-up of crackly bottom crust


 



Bad crumbshot picture from friend's iPhone camera...


 


Enjoy!


Tim


Submitted to Yeastspotting on 1/4/2011

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