The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norwich Sourdough

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freerk's picture

I love dramatic breads!

February 7, 2011 - 12:59pm -- freerk

Loved making the couronne bordelaise. Thank you Susan (susanfnp) for the very nice  "norwich sourdough". I'm still finding out the tweaks for European flour (I need to firm up the dough a little more), but it's a very nice dough to work with already! Also I need to give my starter a little more time, I was impatient :-)


 



 


and here a view of the crust


 

flourwateryeast's picture
flourwateryeast

Hi everyone, this is my first blog post on this website, although I have been an avid reader for some time now. I have already made many of the wonderful breads that the contributors to TFL have shared, and I thought it was about time for me to contribute something myself.


What better bread to start with than my favourite everyday sourdough, which I made again just this past weekend. The recipe is Susan's Norwich Sourdough from her inspiring website www.wildyeastblog.com. I won't repeat the recipe again here, but if you're interested you can find the formula in the recipe section of Susan's website under the name Norwich Sourdough. I highly recommend that you give it a try!


The weather here in Cape Town (South Africa) has been absolutely scorching hot over the last few weeks, and my sourdough starter was in fine form on the weekend. It definitely seemed to enjoy the hot weather, even if I didn't quite so much... The result was that I spent a lot of time making bread, as you can see below. Sigh, it's such a tough life!


This sourdough is definitely my go to sourdough bread, and the results I get with it are consistently good:


 


Norwich Sourdough 


Norwich Sourdough




Crumb


Crumb




Happy baking everyone.


 


Joseph

jleung's picture
jleung

Goodness, it's been a while. I've finally raised a sourdough starter, Bud (sorry, I couldn't resist heh heh), and baked my very first loaf of sourdough!


I followed SusanFNP's Norwich Sourdough as closely as possible.


Norwich Sourdough


For the blister-inclined:


)


Crumb shot:



 


Now I can finally start making my way through all of the sourdough loaves that I've bookmarked from TFL! It's so exciting to be able to explore a whole new field of bread baking. I had been slowly settling into a pattern of baking several of my favourite breads, but I love how every once in a while, you try something new and it really makes you stop and think, "Wow!"


Got to love baking bread. ^_^


Full post here; I had posted it last week but still wanted to share it here, seeing as The Fresh Loaf is where I've been able to learn so much from everyone. Thank you!

dmsnyder's picture
dmsnyder

SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough."


I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.


We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.



Something for blister lovers: The crust of the boule



 


And for the crumb-obsessed:



 


David

yves's picture
yves

Well, I went a little crazy with kitchen equipment over the past couple of weeks. I finally found myself a pizza stone (two actually), as well as proofing baskets, and a mixer! Yes i went crazy! And you have no idea how hard some of it was to find... I ended up getting the pizza stones while I was in Amsterdam on business! At an amazing kitchen store called Duikelman, if you ever visit Amsterdam and want to see a *really* nice kitchen goods store its worth the visit. Right alongside the museums and art galleries and other tourist attractions. ;-) But then I had to lug them on the train back to Germany! I really wasn't able to find a single store in my home town that sold them. Same went with the baskets actually, so i got myself a nice one for proofing boules at Duikelman but then of course once I got it I found a *really* cheap place to buy them close to home. After searching all kinds of place I finally found them in Metro (a wholesaler) of all places. With a bit of linen cloth I MacGyver'ed myself a couple of nice little proofing baskets.

All told this bread thing has set me back some nice dough (heh) in terms of proper equipment, but its fun, and my kitchen is the better off for it. The mixer is actually one of these multipurpose jobos that will come in useful in all sorts of ways. I cant count the number of times Ive skipped a recipe because making it without proper tools would just be too time consuming. Anyway, thats the way I'm justifying the purchase to myself when I start feeling guilty. :-)

The mixer is a big deal for me. Having used it only once, to make Norwich Sourdough, its already pretty clear that it will totally change making bread for me, making it easier to do right with much less mess. The pizza stone seems to have had some effect, but im not sure how much, possibly I havent heated it up long enough first, I want to test more.

Anyway, about Norwich Sourdough.. The Norwich Sourdough I did as my inaugeral attempt with the mixer was easily the nicest sourdough ive managed to do so far. Perfect shape and rise, beautiful crumb and crust, and very easy to follow directions. One of these days Ill get myself set up to post pictures :-)

I would heartily recommend my fellow novice bakers to try the Norwich Sourdough recipe. It worked out great for me! So good im going to try it again after I finish this post. :-) One thing she doesnt include is a formula but instead only the recipe. Of course thats pretty easy to calculate from here recipe. Here it is:

%75 : 900 flour
%10 : 120 rye
%50 : 600 water
%30 : 360 starter 1:1
%1.92 : 23g NaCl

Flour = 900 + 120 + (360/2) = 1200
Water = 600 + (360/2) = 780

Hydration = 780/1200 = %65
Total = Flour + Water + NaCL = 2003g

Do look at the original page tho. The author has some important instructions there that you should read, and frankly the blog is worthy of a bookmark for any baker's browser. The author has lots of nice recipes and good style and touch for explaining a recipe. I think her site is great.

The other interesting thing Ive learned recently regarded diastatic malt. I fed a bit to my starter to give a it a bit of a kick last night when I was doubling it for todays Norwich Sourdough recipe. It went crazy! Instead of just doubling it trippled or more. Just insane. Maybe i used too much. But obviously the sourdough *really* liked it. :-) I think if you think your sourdough is sluggish a little dose of diastatic malt might be the thing to perk it up. So to speak :-)

Actually, since my last blog my starter situation has changed somewhat, and I guess I could stabilized. I got annoyed at maintaining two starters and mixed them together. The result is quite nice, no issues there, and since I dont need to keep two cultures separate anymore I have a free jar, so ive started a process of swapping.

Each day I feed it in its current jar, and then afterwards pour it into the new jar and put the old jar in the dishwasher for cleaning. That way no splatters or mess gets on the side of the new jar. I then use a piece of tape on the jar to mark how full the jar was post mixing, and then observe over the next 24 hours what happens, marking the highpoint (as shown by streaks on the glass or direct observation) also. Doing this over a few weeks Ive come to know the behaviour of my starter pretty well. It definitely has the capability of doubling or more in under 24 hours (more like 12) and it often appears to more than double. This says to me my starter is alive and well. Yay!

 

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