The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough bread

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dmsnyder's picture
dmsnyder

Back in May, 2010, bnom posted a reminiscence of the San Francisco Sourdough bread baked by Larraburu Brothers Bakery, which went out of business about 30 years ago after a fire in their plant. (See Divine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?) For many who grew up eating it, the Larraburu bread was the quintessential San Francisco Sourdough. Although the bakery is long-gone (and much lamented), Doc.Dough found a journal article from 1978 describing their formula and process, so we might attempt to reproduce this famous bread.

Doc.Dough's citation is quoted below, as follows:

Title: Lactic and volatile (C2-C5) organic acids of San Francisco sourdough French bread

Cereal Chemistry 55(4): 461-468; Copyright 1978 The American Association of Cereal Chemists

Authors: A. M. Galal, J. A. Johnson, and E. Varriano-Marston

The Larraburu Company produces San Francisco sourdough French bread by the sponge and dough process.  Each day a piece of straight dough or starter sponge known as the "Mother" is saved and refrigerated to be used as a starter sponge the following day.  This starter sponge is used to make more starter sponge as well as sponges for bread production.  The starter sponge consists of 100 parts of clear flour (14% protein), approximately 50 parts of water, and 50 parts of the starter sponge.  The ingredients are mixed and fermented for 9-10 hr at 80°F.  The bread dough is made by mixing 100 parts flour 12% protein, 60 parts of water, 15 parts of sponge, and 1.5-2% salt.  The dough rests 1 hr and then is divided, molded, and deposited on canvas dusted with corn meal or rice flour.  The dough is proofed for 4 hr at 105°F (41°C) and 96% relative humidity and baked at 420°F (216°C) for 40-50 min in a Perkins oven with direct injection of low pressure steam (5 psi).  Oven shelves were covered with Carborundum.

Specific instructions for mixing are not provided, but I would surmise that, because of the very short bulk fermentation and long proofing times, Larraburu Brothers used an intensive mix. This would result in a bread with high volume but a relatively dense, even crumb. I altered the procedure to use an autolyse, a less intensive mix, a longer bulk fermentation with a stretch and fold and a shorter proof. My intention was to bake a bread with a more open crumb structure and better flavor.

The autolyse allows the flour to absorb the water and for gluten to start developing. This head start on gluten development allows for a shorter mixing time to get to the desired stage of gluten development. Less mixing has two principal effects: 1) The gluten strands are less organized, resulting in a more open crumb with a random distribution of holes of varying size. 2) Less oxidation of the carotenoid pigments in the flour, resulting in a more yellow crumb color and better bread flavor.

Note that the fermentation and proofing temperature control was made possible by using a Brod & Taylor Proofing Box.

To make one 1 kg loaf:

Sponge (Stiff Levain)

Baker's %

Wt (g)

High-gluten flour

100

45

Water

50

22

Stiff starter

50

22

Total

200

89

Mix thoroughly and ferment for 9-10 hours at 80º F in a lightly oiled bowl, covered tightly.

Final dough

Baker's %

Wt (g)

AP flour

100

565

Water

60

339

Salt

2

11

Sponge (stiff levain)

15

85

Total

177

1000

 

Procedure

  1. Mix the flour and water in a stand mixer with the paddle for 1-2 minutes at Speed 1.

  2. Cover the mixer bowl tightly and autolyse for 20-60 minutes. (I autolysed for 60 minutes.)

  3. Sprinkle the salt on the dough and add the sponge in chunks.

  4. Mix for 1-2 minutes with the paddle at Speed 1, then switch to the dough hook and mix for 5 minutes at Speed 2. Adjust the dough consistency by adding small amounts of water or flour, if needed. (I did not add either.) The dough should be tacky but not sticky. It should clean both the sides and bottom of the mixing bowl.

  5. Transfer the dough to a clean, lightly oiled bowl. Cover tightly.

  6. Ferment at 105º F for 2 1/2 to 3 hours in a humid environment. Stretch and fold once at 1 1/4 hours.

  7. Pre-shape the dough round and cover with a towel or plasti-crap.

  8. Let the dough relax for 15-20 minutes.

  9. Shape as a boule or bâtard.

  10. Proof at 105º F in a floured banneton or en couche, covered, until the dough slowly fills a hole poked in it with a finger. (This was in 30 minutes, for me!)

  11. About 45 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.

  12. Transfer the loaf to a peel and score it as desired.

  13. Transfer the loaf to the baking stone. Turn down the oven to 450º F.

  14. Bake with steam for 15 minutes. Remove your steaming apparatus, and bake for another 25 to 35 minutes until the crust is nicely colored and the internal temperature is at least 205º F.

  15. Turn off the oven, but leave the loaf on the baking stone with the oven door ajar for another 10-15 minutes.

  16. Transfer the loaf to a cooling rack, and cool completely (at least 2 hours) before slicing. 

Proofed, slashed and ready to bake

The bread had exuberant oven spring and bloom. In hindsight, it could have proofed for another 15 minutes or so without harm. I baked it for a total of 40 minutes. The crust was very firm, and the loaf sang nicely while cooling. The aroma was that of fresh-baked bread without any yeasty overtones. 

Crackley Crust

Classic SF SD crumb

I sliced and tasted the bread about 3 hours after it came out of the oven. The aroma of the bread was sweet and wheaty. The crust was very crunchy with a wonderful flavor I have had from the crusts of excellent bakery loaves but not before from my oven. The crumb was quite tender and cool-feeling. The flavor was sweet with only a hint of lactic acid, creamy-type sourness. I could discern no acetic acid presence at all, much to my surprise.

Now, that's not "bad!" I'd say this may be the best flavored French-style pain au levain I've ever made. But it does certainly not have the assertive, vinegary tang usually associated with San Francisco Sourdough. In fact, my wife, who is not at all fond of super-sour sourdoughs, said, "This is better than San Francisco Sourdough!" I try not to argue with her, but it's clearly a matter of taste. 

I'm going to give this recipe some thought and may tweak it to get more sourness, but, you know, I may make it just like this again too. It's really outstanding!

David

Submitted to YeastSpotting 

dmsnyder's picture
dmsnyder

After my recent less than satisfactory experience with gummy rye bread, I returned to an old, reliable favorite of mine - Hansjoakim's 70% Rye Bread.

 

Total formula

Amount

Baker's %

Medium rye flour

436 g

70

First clear flour

187 g

30

Water

467 g

75

Salt

11 g

1.8

 

Rye sour final build

Amount

Baker's %

Medium rye flour

218 g

100

Water

218 g

100

Ripe rye sour

11 g

5

 

Final dough

Amount

Baker's %

Medium rye flour

218 g

54

First clear flour

187 g

46

Water

249 g

61.5

Salt

11 g

2.7

Rye sour (all of the above)

447 g

110

Note: 35% of the total flour is from the rye sour.

Procedures:

  1. The day before baking, mix the final rye sour build. This should ferment at room temperature for 14-16 hours.

  2. I used a KitchenAid stand mixer, but these procedures could be done by “hand.” Mix all the ingredients in the final dough in a large bowl. If using a stand mixer, mix for 3 minutes with the paddle at Speed 1. Switch to the dough hook and mix for 5-6 minutes more at Speed 2. The dough at this point is a thick paste with little strength (gluten development providing extensibility and elasticity). Optionally, after mixing, you can knead briefly on a floured board with well-floured or wet hands.

  3. Transfer the dough to an oiled bowl, cover it tightly, and ferment for 1 hour.

  4. Transfer the dough to a floured board and pre-shape it into a single round. Cover with plasti-crap or a damp kitchen towel and rest for 5 minutes.

  5. Shape the dough into a boule and transfer to a well-floured brotform or banneton, seam-side down.

  6. Cover the boule with plasti-crap or a damp towel and proof for two hours. (My loaf was fully proofed in 1 hr and 30 min.)

  7. One hour before baking, pre-heat the oven to 250C/480F with a baking stone and your steaming method of choice in place.

  8. When ready to bake the bread, transfer the boule to a peel. Transfer the boule to the baking stone. Steam the oven. Turn the temperature down to 460ºF.

  9. After 10 minutes, remove your source of steam from the oven.

  10. After 15 minutes, turn the oven down to 225C/440F.

  11. Bake another 40-45 minutes. Monitor the loaf color, and, if it is darkening too quickly, turn the oven temperature down further. It would be well within the rye baking tradition to do this planfully in steps, ending up as low as 205C/400F for the last 10-15 minutes.

  12. The loaf is done when the crust feels firm, it gives a “hollow sound” when the bottom is thumped and the internal temperature is 205F or greater.

  13. When the loaf is done, turn off the oven, but leave the loaf in it with the door ajar for an additional 10 minutes.

  14. Transfer the loaf to a cooling rack and cool thoroughly before slicing. It will be best to leave it 24 hours, loosely wrapped in linen, before slicing.



    This is a delicious bread with a mild to moderate sourdough tang and earthy rye flavor. The crumb is tender and moist, but not at all gummy. It's my idea of a delicious high-percentage rye bread. It will be perfect for tomorrow's breakfast with cold-smoked salmon and for dinner with split pea soup.

    I also baked a couple loaves of the Tartine Basic Country Bread, another of my favorites.




    This time, I did not retard the loaves overnight. I don't recall if I've done this before, but I really enjoyed the result. Tasted two hours out of the oven, still a little warm, the flavor was spectacular. It was very mildly sour with a sweet, complex wheaty flavor. Either with or without retardation, this is a delicious bread.

    David

    Submitted to YeastSpotting

 

dmsnyder's picture
dmsnyder

I finally got around to making Hamelman's "Pain au Levain with Whole Wheat Flour." For comparison, I also baked his Pain au Levain. The former was cold retarded overnight. The latter was not. However, I did retard the firm sourdough starter used for both breads overnight, and I believe this resulted in a tangier pain au levain than my previous bakes. 

On to some photos:

Pain au Levain boules

Pain au Levain crumb

Pain au Levain crust

If I were nit picky, I'd say this dough was slightly over-fermented, and I think the loaves were slightly over-proofed. However, it had a thin, crisp crackly crust that I wish I could reproduce at will, and the flavor was delicious, with more of a tang than usual, as mentioned.

Pain au Levain with Whole Wheat Flour

Pain au Levain with Whole Wheat Flour crumb

This bread had a more complex flavor that the "regular" pain au levain when tasted 2 hours out of the oven. There was a slight WW grassiness, which I do not enjoy, and a lingering sourdough flavor, which I do enjoy. This type of bread usually tastes better to me on the day after it was baked, and I trust this bread will follow the pattern.

It's hard for me to say which of the three version of pain au levain in "Bread" is my favorite. Experience suggests it's whichever one I'm eating at the moment. I really, really like all three.

David

dmsnyder's picture
dmsnyder

Last week's successful experiment making an “Italian” bread with bulk retardation has made me want to try other types of bread using that technique and other Italian-style breads.

I've been thinking about making a Pugliese bread ever since I first read about it in Peter Reinhart's The Bread Baker's Apprentice. Have you noticed that some thoughts take longer than others to get translated into action? Well, this one has taken about 4 years. In the interim, I have accumulated a sizable number of other bread books, and several have formulas for Pugliese. Consulting these, I find amazing variation, particularly in the flours used. Some use part or even entirely Durum. Some use partly whole wheat. What they have in common is 1) Use of a biga, 2) Relatively high hydration. Most recipes specify shaping as a round loaf with no scoring. The lone exception is The Il Fornaio Baking Book which shapes and scores Pugliese like a French bâtard. None of the formulas in the books I consulted use a sourdough biga.

The formula I ended up using is my own notion of a good rustic bread baked as a large round loaf, with a nod to Puglia. I suppose I could call it “Pugliese Capriccioso.”

 

Ingredients

Wt (g)

Baker's %

AP flour

375

75

Fine durum flour

125

25

Water

360

74

Salt

10

2

Active starter (100% hydration)

100

20

Total

970

196

Note: For greater authenticity, one would use a firm starter. If you do, the water in the final dough should be increased and the flour decreased to keep the hydration the same in the formula.

Method

  1. Refresh your sourdough starter 8-12 hours before mixing the dough.

  2. In a large mixing bowl, disperse the active starter in the water.

  3. Add the flours and mix to a shaggy mass.

  4. Cover the bowl tightly and let it rest (autolyse) for 20-60 minutes. (Note: There is no harm in autolysing for longer, but do not decrease the time to less than 20 minutes. I often go out and run errands for an hour or more during the autolyse.)

  5. Add the salt to the dough and mix it in thoroughly.

  6. Transfer the dough to a lightly oiled, clean bowl and cover tightly.

  7. After 30 minutes, do a “stretch and fold in the bowl” for 15-20 strokes. Repeat 3 more times at 30 minute intervals.

  8. When the dough has expanded by 75% or so (about 30 minutes more), transfer it to a floured bench.

  9. Pre-shape into a ball and let the dough rest for 20 minutes to relax the gluten.

  10. Shape the dough as a boule and place it seam-side down in a floured banneton.

  11. Place the banneton in a food-safe plastic bag or cover with a damp towel. Proof the boule until the dough springs back slowly when you poke a finger into it.

  12. 45 minutes before baking, preheat the oven to 490ºF with a baking stone and steaming apparatus in place.

  13. Transfer the loaf to the baking stone, seam-side up, steam the oven and turn the temperature down to 460ºF.

  14. After 15 minutes, remove the steaming apparatus. Bake for another 30 minutes or until the loaf is done. The crust should be nicely colored. The internal temperature should be at least 205ºF.

  15. Leave the loaf on the baking stone with the oven turned off and the door ajar for another 10 minutes to dry the crust.

  16. Transfer the loaf to a cooling rack. Cool completely before slicing.

 

Pugliese Capriccioso crumb

The crust was crunchy, and the crumb was quite chewy. The flavor was remarkably sweet, especially given that there was no sweetener in the formula. The nutty flavor of the durum flour came through and was even more present than in the breads I've baked with a higher percentage of durum. There was little sourdough tang, although that might increase by tomorrow.

This is a bread I will be making again. I think it could stand an increase in hydration, maybe even up to 78% or so.

I also made a high-extraction miche today. This followed my formula and procedures for the San Joaquin Sourdough. The only changes were 1) I used Central Milling's “Type 85 Unmalted” organic flour for the final dough, 2) I added 5 g of diastatic malt powder to the mix, 3) rather than pre-shaping and resting for 60 minutes, after cold retardation, I let the dough ferment at room temperature until almost doubled, then pre-shaped and rested for 20 minutes, and 4) I made one large boule with the entire dough.

 

The crust was quite crunchy with a sweet, caramelized sugar flavor. The flavor of the crumb was sweet and earthy with moderate sourness. It was quite delicious 3 hours out of the oven, and I think it will have a long shelf life and make wonderful toast.

This is another bread I expect to be making again.

 

I enjoyed a slice of each with our dinner of Proscuitto with melon and Fedelini with roasted San Marzano tomatoes, garlic, bread crumbs and fresh basel.

David

 Submitted to YeastSpotting

 

 

 

 

 

 

dmsnyder's picture
dmsnyder

 

Yesterday, I made Chicken Cacciatore for tonight, when my sisters would be at our house for dinner. It seemed to me I should be serving some sort of Italian bread with this dinner. I didn't really feel like tackling a brand new recipe, although there are a number of Italian breads on my “to bake” list. I thought about the sourdough version of Reinhart's Italian bread from BBA which I have made many times and enjoyed. However, once the idea of formulating an “Italian version” of my San Joaquin Sourdough occurred to me, I knew that's what I was going to make.

I was delighted with the result, although I don't know that anyone more knowledgable than I regarding Italian breads would recognize it as in any way “Italian.” 

Ingredients

Wt. (g)

Baker's %

AP flour

400

80

Fine durum flour

100

20

Water

350

70

Salt

10

2

Sugar

14

3

Diastatic malt powder

5

1

Active Liquid levain

100

20

Olive oil

14

3

Total

993

199

 

Method

  1. In a large bowl, disperse the levain in the water.

  2. Add the flours, sugar and malt to the liquid and mix to a shaggy mass.

  3. Cover the bowl and let it rest for 20-60 minutes.

  4. Add the salt and olive oil and mix thoroughly. (Note: I squish the dough with my hands until it comes back together, then do stretch and folds in the bowl until it forms a smooth ball and the oil appears completely incorporated.)

  5. Transfer the dough to a 2 quart lightly oiled bowl, and cover the bowl tightly.

  6. After 30 minutes, do 20 stretch and folds in the bowl. Repeat 3 more times at 30 minute intervals.

  7. Refrigerate for 12-36 hours.

  8. Take the dough out of the refrigerator and allow to warm up for 1-2 hour.

  9. Divide the dough into two equal pieces and pre-shape as rounds. Cover with a clean towel or plasti-crap and let rest for one hour.

  10. Shape as boules or bâtards and proof en couche or in bannetons for about 45 minutes. (Note: Optionally, if proofing en couche, roll the loaves on damp paper towels then in a tray of sesame seeds. Alternatively, you can brush the loaves with water and sprinkle with sesame seeds. If proofing in bannetons, you would use the second method but after transferring the loaves to a peel, just before baking.)

  11. One hour before baking, pre-heat the oven to 480ºF with a baking stone and steaming apparatus in place.

  12. Transfer the loves to the baking stone. Steam the oven, and turn the temperature down to 460ºF.

  13. After 12 minutes, remove the steaming apparatus. (Note: What I actually do at this point is switch to convection bake and turn the oven down to 435ºF for the remainder of the bake.) Continue baking for another 12-15 minutes or until the loaves are nicely browned and the internal temperature is at least 205ºF.

  14. Turn off the oven, but leave the loaves on the baking stone and the oven door ajar for another 5-10 minutes to dry the crust.

  15. Transfer the loaves to a cooling rack. Cool completely before slicing.

  

The crust was chewy except for the ear and bottom crust which were nicely crunchy. The crumb was nice and chewy-tender. The crust flavor was sweet and nutty with the sesame flavor we always enjoy. The crumb was sweet and nutty. Absent the rye flour and with the addition of the oil, sugar, malt and durum flour, the flavor was delightful but very different from that of the San Joaquin Sourdough.

The four of us consumed 2/3 of a loaf with dinner. When I was going to slice some more, sister Ruth told me she would prefer to save it for breakfast toast. Her proposal prevailed.

I'm sure this will make delicious toast, even competing with the Hamelman 5-grain Levain I also baked this afternoon.

 

David

Submitted to YeastSpotting

PhOven's picture
PhOven

I'm still a sourdough novice but a restrict sourdough purist. :-) Of course, I usually add baking soda and powder to sourdough cookie batter or cake batter that can save old sourdough starter. However, I try not to add yeast when I bake 'bread' using sourdough.

It was a great experience for me to get to know this web community and see marvelous sourdough bread that home bakers worked so hard. Most bread did not look like a standard of that amateurs could bake: they've really set a high standard for a newcomer like me. Their bread has been a great inspiration to me for last 8 months and I learned a lot from this community. But one thing that I've eagerly wanted to know was whether sourdough was good source enough to make enriched bread. I could find some enriched bread made out of sourdough but adding yeast to it, not the amount of a pinch but as the same as to usual yeast bread. I thought it did not give me an edge in culturing my starter if wild yeasts were useless to expand enriched dough. That is why zolablue's posting about sourdough challah was so meaningful for me. It was hillarious to see her beautiful bread based on the recipe by Maggie Glezer.

                                

As a beginner, I tried to bake many bread that had different ratio of sourdough starter, butter, or eggs to flour. Finally, tada~~~~~ I'm so much proud of myself though you may not agree with me. My recipe is sourdough ensaimadas without sour taste at all. Just like yeast-added enriched bread, they are tender and buttery. I truely love the sour taste of sourdough bread but I need to satisfy my people who are not familiar with it(you can figure out that my English is not that of natives!). So I have had to be obssessed with the taste as well as the crumb. To be honest, I prefer healthy sourdough bread, love its sourness and rarely bake enriched bread. Sometimes, it is worth enjoying sweet and rich bread for breakfast when it gets cold outside...

 

If you want to look a glance at my recipe ...

<Preferment : overnight>

60% sourdough starter 18g (vigorous and fed)
Water 40g
Bread flour 68g

<Final dough>

All of preferment
Bread flour 250g
Sugar 38g
Salt 1/2ts (You can add more if you want)
Milk 80g
1 Egg (medium size)
Oil 1TS
Butter 50g
Melted butter for brushing
Egg wash

1. Mix preferment and all ingredients for final dough and knead till it is smooth.
2. Bulk fermentation for 2 hours. It may not expand double but that's fine.
3. Divide into 10 pieces of dough and roll out like a rectangle. Brush the melted butter on the surface, roll up and coil the dough like snails. 
4. Proof them on the baking sheet for 3-4 hours untill it is doubled.
5. Preheat the oven to 350 degree and brush the egg wash to each piece of snail-shaped dough when it's ready.
6. Bake them for 20 minutes.

                              

I hope you enjoy my sourdough ensaimadas~

codruta's picture
codruta

Hello everybody! There are a lot of wonderful breads here lately. I was gone in vacation, and since I got back I keep reading every post that I missed. I feel so inspired everytime I open this site and I read your stories. My "breads-I-must-try" list is already too long and it keeps getting longer. If some of you want to know how my breads looked like two years ago, when I was a beginner and I did not know anything about bread and about this site, take a look at the picture from my latest post on Apa.Faina.Sare. (pictures at the end of the post). I learned a lot in the last two years, thanks to this site and its members.

Thank you.

The last bake, before I went in vacation, was a bread from Martin's blog. Martin names this bread STUREBY DELUXE. A friend of mine had trouble with the recipe and I wanted to help him, so I baked the bread to see how will turn out. I did not have white spelt flour, so I replaced it with white flour (type "0" italian bio flour- very good), and a bit of whole wheat flour. Martin keeps a stiff levain at 70% hydration. I transformed my starter in a stiff one, for this bread. I mixed by hand and I followed his instructions, (only I added more water and I retarded the dough just 8 hours, not 10-14 hours as he recommends). This bread is very very good. The crumb is moist, chewy, full of flavour. I took 3 breads with us in our holiday and they kept very well for a week. Here are some pictures:

You can see my romanian post about this bread here: paine-alba-dupa-reteta-stureby-deluxe

I ordered some bannetons from Germany and I'm impatient to get them. It's a matter of days. Till I'll get my bannetons, I decided I'll only bake baguettes, and after that I'll throw away all the improvised baskets and linens. First breads on my list for the new bannetons will be the kamut bread that andy posted a while ago, and Faux Faux Poilane from varda's blog.

It's good to be back! Happy baking, everyone!

Codruta

 

codruta's picture
codruta

Recently, I bought a flour with a confusing romanian name "alac". The seller told me that is spelt, or something similar with spelt.  It was a very expensive bag of flour and I decided to use it with care. After the first bake, I was surprised by the flavor: I never felt such a deep wheaty nutty strong flavor in breads made with spelt. I thought is pure luck to find such a good flour, or maybe just an impression. I made another loaf, with AYW, using same flour, in the same ratio as before (60% "alac" flour, 10% rye flour and 30% white flour). The same wonderful result: deep rich wheaty taste, with a vague hint of bitterness. All this time I was convince I'm using spelt flour. I made a third bake, with sourdough, roasted fennel seeds and anise seeds (inspired by Hanseata and her post linked here) - this loaves were the best I've ever tasted. After that, I decided it's time to find out more about "alac" and, surprisingly, I found out that "alac" is not Spelt, but Einkorn. So... I used Einkorn flour all this time without even knowing it. That made me sad, somehow. I went back at the shop, and I bought another bag. That made me happy again.

back to bread

For the last bake, I used this formula:

Overall Formula:
- Italian white flour type "0", bio (corresponding to French T65, if I'm correct): 185 g ……………………………… 28.5%
- Einkorn Flour: 400 g ………………………………… 61.5%
- Rye Flour: 65 g ………………………………. 10%
- Water*: 495 g ………………………………………………………….. 76.1%
- Fennel seeds, roasted and crushed: 5 g ……………….. 0.77%
- Anise seeds, roasted and crushed: 2 g ……………….. 0.3%
- Salt: 13 g ……………………………………………………………… 2%
dough: 1165 g ………………………………………………. 179.2%
*I used 80g water in the levain, and 415g the water in which I boilled some beet roots, that's why the red-orangish colour.The stiff levain was build in two builds:
first build:
- White flour: 35 g
- Water: 35 g
- Sourdough (100%): 10 g

second build:
- White flour: 30 g
- Rye Flour: 40 g
- Water: 40 g
- Levain from first build: 80 g
results 190 g stiff levain 72.7%For the final dough:
- Italian white flour type "0", bio: 115 g
- Einkorn Flour: 400 g
- Rye Flour: 25 g
- Water: 415 g * see the note
- Stiff levain: 190 g
- Fennel seeds, roasted and crushed: 5 g
- Anise seeds, roasted and crushed: 2 g
- Salt: 13 g

I let the dough autolyse for 40 minutes (just water and flour, without levain and salt), Than I added the levain and the salt, I knead by hand using folds in the bowl technique and in the end I added the roasted seeds, and knead again, a few folds. The dough temperature was 24-25C. I transfered the dough in a oiled container, did 2 S-F at 50 minutes interval, for a total fermenattion time of 2h:30min. I divided the dough, shaped it and let it proof 1h:40 min, then I baked it on a baking stone, with steam for the first 15 min.

When I shaped the batard I used Khalid technique, illustrated here. I like it.

Batard: While I transfered the dough from the linen to the parchement paper, and while I scored it, I was talking on the phone. I wasn't paying attention to what I'm doing, and the batard sticked a bit to the transfer board. That's why is a little asymmetrical and the scoring is not perfect.

Round loaf: I proofed it with seams side down, hoping for a nice pattern to form while baking. Instead, I got a dome with no cracks. I have to practice more.

Here are the photos:

 

The bread I made before with AYW was 60% Einkorn Flour, 10% Rye Flour, 30% White Flour, 73% Hydration (2/3 yeast water, 1/3 water) and here are two pictures:

 

The first try with this flour was a sourdough bread. I didn't used seeds, but I used rolled germinated ryes. 60% Einkorn Flour, 10% Rye Flour, 30% White Flour, 10% rolled germinated rye, 80% Hydration, 16% prefermented flour. Photos attached below:

I never wrote a text so long in english. I hope my text is readable and comprehensible, and please correct me if some words are wrongly used.

If you'd like, you can check my romanian blog, Apa.Faina.Sare.

codruta

 

dmsnyder's picture
dmsnyder

The Basic Country Bread from Tartine Bread is among my favorites, but I haven't baked it in a while. After my positive experience with Central Milling's "Organic Fine Whole Wheat" flour used to make the whole wheat bread from BBA, I wanted to try it in the Tartine BCB. In summary, it was wonderful.

I shaped the loaves as bâtards and proofed them in cotton-lined brotformen. They were baked on my baking stone with my usual steaming method, rather than in cast iron dutch ovens. My starter was very frisky this weekend, and the loaves got somewhat over-proofed. The bloom suffered, but I got great oven spring and the crumb structure was nice. The crust was crunchy, and the flavor was delicious as always. 

I have made Maggie Glezer's "own" challah in the sourdough version several times. (See Sourdough Challah from "A Blessing of Bread") I really like the mild sourdough tang on top of the honey sweetness and eggy richness of this bread. Today, for the first time, I baked the challah as pan loaves. I decided to do this both to save a little time - this recipe requires a good 9 hours all together on the day the bread is baked - and because my plan was to use the bread for toast and french toast.

I divided the dough into six equal parts and shaped each as a round. Each pan got three rounds. When I was a child, the local Jewish bakery made what they called "egg bread" in this shape. I don't know if they used the same dough they shaped as braided challot, but the recipe for egg bread in Greenstein's Secrets of a Jewish Baker is less enriched than his challah.

The 470 g of dough in each pan turned out to be too little to fill the pans after the dough had tripled in volume. Consequently, the profile of the loaves is less high than what I had intended, even with very good oven spring. Otherwise, I count this a success.

Happy Baking!

David

 

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dmsnyder

Besides the Whole Wheat Breads, I also baked a SFBI Miche and Hamelman's "Pain au Levain with Mixed Sourdough Starters" this weekend. 

As I have for the last few bakes, I used 50% Central Milling "Organic Type 85" and 50% Central Milling "ABC" flours for the "bread flour" in the final dough. I haven't tasted it yet, but when I sliced it 24 hours after baking it has a lovely wheaty and sour aroma with toasted nut notes from the boldly baked crumb.

When I last made Hamelman's Pain au Levain with Mixed Sourdough Starters, Andy (ananda) suggested using a more firm wheat levain and a more liquid rye sour for this bread. For this bake, I did that. I just put the amount of water called for in the rye sour into the wheat levain and the amount of water called for in the wheat levain in the rye sour. (Both call for the same weight of flour.) I can't say this accounted for any difference in the final product, although this batch was denser than usual and had a more pronounced rye flavor. This is a delicious bread, in any case. I had it for breakfast, untoasted, with just a little butter and Santa Rosa plum jam (very tart) and for lunch with Toscano salami in a sandwich.

Happy baking!

David

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