First "No Salt Added" Bread
This is my first Low Sodium "No Salt Added" Bread. It came out better than I expected.
This is my first Low Sodium "No Salt Added" Bread. It came out better than I expected.
Today's the Superbowl and I was asked to make some pretzel rolls to bring to the party we're going to. I made a batch for Christmas Eve which everyone raved about so I used the same recipe I found on the TFL website. I also couldn't help but try my own variation using my sourdough starter, pumpernickel flour and cheddar cheese.
I wasn't sure how they would turn out, but I do have to say they didn't dissapoint and rival the original. Come on....who doesn't like cheese?
These are not hard to make except for the food grade Lye bath they go into. Many people say you don't need to use Lye and can use baking soda. I have not tried baking soda yet since I still have plenty of the Lye. The Lye gives the pretzels a hard dark brown crust which is not easy to obtain with anything else. Feel free to use baking soda instead and increase the amount used versus the Lye.
Caution: When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.
Main Dough Ingredients for 10 rolls at about 110 grams each
145 grams AP Sourdough Starter at 65% or adjust flour and water accordingly
437 grams Bread Flour (KAF)
200 grams Dark Rye (also known as Pumpernickel)
5 grams Seas Salt or Table Salt
5 grams Diastatic Malt Powder
384 grams Water (80-90 degrees F.)
Cheddar Cheese cut into cubes (sorry but I forgot to measure the cheese)
Pretzel Salt (for topping only)
For Lye Bath (3.5% Solution
2 Liters of Cold water
70 grams Sodium Hydroxide Crystals
Add the diastatic malt powder to the water and stir. Add the flours in your mixing bowl and slowly add the water mixture. Mix for about 1 minute until combined. Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.
Next add the salt and mix for 4 minutes on low. Place the dough in a slightly oiled bowl and do a couple of stretch and folds. Cover the bowl and let it rest for 10-15 minutes. Do another stretch and fold in the bowl and let it rest another 10-15 minutes. Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours. Place the dough in the refrigerator until ready to bake the next day.
When ready to bake take the dough out and leave it covered in your bowl for 2 hours. Next divide the dough into around 10 pieces that are 110 grams each. Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese. Next flip over and roll against your work surface while creating a tight ball. Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray. Let it rest for around 60 minutes to about 1/2 proof.
While the rolls are proofing, fill a large stock pot with 2 liters of cold water. Measure out the Lye and slowly add it to the cold water. (DO NOT EVER ADD LYE TO HOT WATER). Cover the pot and bring it to a rolling boil and then shut off the heat.
Pre-heat your oven to 400 degrees. When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down. Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper. After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray. You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel. Note: do not ever use parchment paper as the rolls will get stuck to the bottom. I know this from experience and I had to cut off the bottoms of half the rolls I made.
When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt. Make sure you use pretzel salt if you want authentic rolls.
Bake for about 15-20 minutes until they are golden brown and register about 185 F in the middle. Let them cool on a bakers rack until you can't wait any longer!
I actually couldn't wait long enough to try one which is why the crumb shot below is a little gummy looking. It tasted good though!
Let's go Jets! (Did I really say that? Must be the alcohol.....)
Here is the TKO, I tried making them as double-stuff. The white chocolate was a bit runny, could only find 30%. I added some powdered sugar to thickin it. I also found the cookie a bit to salty so next time I would reduce the salt to 4 grams. I would also add more powered sugar to the white chocolate to make it fluffier. I used semi-sweet chocolate to make the chocolate. I had to add butter to it so I could pipe it. Was a bit thick coming out of the fridge. Overall not an epic cookie for me. I liked the better-nutter more. I will revisit this cookie one day and play around with the recipe, just not anytime soon.
Another go at baguettes. Made this weekend. 70:20:10 (AP:Bread:Whole Rye); 68% Hydration, Overnight retardation at 50°F. Excellent wheaty flavor, with an edge (probably the Rye). All the Bread flour was prefermented feeding the levain builds. This dough is essentially the same as that I mix for sourdough batards; only difference being 45;45;10 (AP:Bread: Whole Rye) flour ratios.
Before getting to the meat and potatoes of my questions, I want to warn you that I am as green as they come when it comes to knowledge on sourdough starters. I know that these questions have been asked numerous times before but I think I will understand it better if my specific situation is used. I created my starter using the pineapple starter method on 1/26/13. Noticeable activity began on day 5 1/30/13. At this point, I decided to create two different starters: one WW and the other being a white (AP flour) starter. Beginning on day 5 I began to feed the starter at a 2 oz. of starter: 1 oz. of flour: 1oz of water for a 2:1:1 ratio daily. Both starters have risen in a predictable manner and have doubled in size within 4 hours. By the time the next feeding is due, both starters have dropped close to the pre-feeding level. Both starters have taken on a yeasty smell similar to beer and are littered throughout with several small bubbles. The AP starter has a pancake batter like consistency while the WW starter has a cream of wheat texture, neither of them are runny. These characteristics are consistent to date which is 2/2/13 which has been a total of 8 days since first mixed. At this point, I know things are progressing well but this is where all of my questions come into play.
1. At this point should I increase my feedings to every 12hrs instead of every 24hrs and for how long until I can start to use my starter?
2. Should I increase the size of the feedings as well, and if so what amount of starter, water, and flour volumes should I use?
3. When increasing the feedings frequency and quantity do you still remove a portion of the starter with each feeding or every second or third feeding?
4. For example, lets say a SD recipe calls for 4 oz. of starter or 7 oz. of starter. How much do you feed and how often before you have the right amount of starter and enough stater left over to keep your starter going?
5. On average, how much starter do you keep on had when you bake say twice a week?
6. Which AP flour is best to use, should I use a high gluten bread flour or just a general AP flour that doesn't have a high gluten content?
Sorry for so many questions, I just want to get things right the first time and not have to start over if I messed up. Thank you for your responses and patience.
As previously mentioned, I used the WW:Rye:Pinapple Juice method (1:1:2) for 4 consecutive days. My starter never became bubbly but it did move through a series of smells (yeasty, yeasty w. paint thinner) all on the “pleasant” side of the spectrum. Inside my bowl, things were wet and humid with condensation forming on the plasticwrap covering.
Last night, after a very long day 4 (we had tickets to a thing and did not get back until late), I decided to start feeding it. I reserved 2 OZ of the starter (put the rest in the fridge just in case) and added 1 oz bottled water and 1 oz AP (2:1:1). Then went to bed.
This morning, 2 large bubble wholes and some very minor bubble evidence on the bottom (I switched to a clear glass bowl so that I could see all around.) But still, no major visible activity. (I have no idea if it doubled and reduced while I slept.) The smell is a very faint yeasty-alcohol. My starter is not dead, but it’s certainly not ready to do any heavy-lifting.
The question now is: what now? Do I feed it just a bit before I leave for 10 hours (adding a bit of flour and water to the existing - maybe a half oz of each to the 4 oz base)? Should I repeat the previous (2:1:1)? Or should I let it starve for the day? I do not want to raise the pH before its ready, but I also don’t want the hungry yeasties to die.
Make a flour mix, 2.5% whole wheat, 10% dark rye, the remainder first clear flour. Grow a starter with said flour mix. Two days before baking bulk up starter sufficient to meet the next sentences requirements. Day before baking mix a dough using 40% starter, 90% hydration (really) and flour mix. Autolyze for an hour, add 2% salt, lazily stretch and fold for a day. Form boules, place into linen lined baskets heavily dusted with 50/50 rice flour/AP flour. Let rise for about an hour and then retard under refrigeration overnight. Heat oven to 450-500 degrees with whatever pots you are used to using for the no-knead trend. I use 1 gallon cast iron pots and 1 kg loaves. Turn dough out of baskets, slash, and bake off 30 minutes in the covered pots, and 20 minutes on a stone. Don’t eat until at least the next day, as the flavors need to develop. If you can bake a better bread than this you got me beat.
This is certainly one of the most delicious breads I've ever tasted. It is amazing for its complex, wholesome taste. It also has always had astonishing oven spring and bloom for me. I'm not sure why.
I suppose I need to acknowledge that brother Glenn recently posted his beautiful bake of this bread, if only to claim another instance of Snyder Bros. Synchronicity and deny competitiveness. I did watch out for pixies. They played no role in the baking of this bread. They may be responsible for how much of it my wife ate at dinner, but I do believe that was attributable to how delicious this bread is.
And, from last week's bake of Hamelman's Pain au Levain with WW, here's a point for Varda:
Was with the wife at IKEA tonight and was browsing their kitchen section and came across these glass jars that I think are perfect for starters: new or old. I know that most people have their preference (glass/plastic) or just use what they have lying around the house. The thing I really liked about these are the lids. They have a silicone gasket that keeps them snug but not too much that under pressure they will either pop off or allow enough pressure to get out. Just a light tug and they are off.
For the first while when I did the Tartine method bake, I would also do a fridge proof overnight in the baskets, and I got excellent results. I didn't always want to bake post-bulk fermentation, so it would also allow me to time my bakes. Recently I needed to bake sooner, so I did a room temp proof. As a result I got a lot more rise out of the bread, and it formed a nicer final loaf than the times I did a fridget proof. I didn't notice too much of a taste difference. It also rose more in the room temp state.
The book recommends baking directly from the fridge, but is it possible to get the "best of both worlds" by refrigerating the dough and THEN leaving it out for a couple of hours for a final room temp proof before baking or would that screw something up?