Is there such a thing as a light and fluffy sourdough bread made from freshly ground whole wheat?
I've been searching for a sourdough recipe that my husband and kiddos will eat. While I love the crusty artisan breads, they want something that resembles more of the white boughten bread.
Advice?
Also, if a sourdough recipe contains yeast, are there still health benefits to it, or does the yeast overtake the sourdough?
Hi All!
I'm new to bread making and it's driving me insane! EVERY time I try to make any kind of bread, I can't get past the first stage! I put flour in a bowl (have tried about 10 different flours so far), then dried yeast (have tried putting this into the water too), then in with the water....and every time my dough is just a solid block, unable to kneed it or anything :(
What am I doing wrong? It never happens to Paul Hollywood!
I have been experimenting with different recipes with the goal of achieving the perfect loaf of sourdough bread. It seems that San Fran is the gold standard (never actually had true SanFran sourdough bread). I started looking for some recipes, and the one I made Sunday was REALLY good! My starter has been a bit off for the past few months and I've been trying to save it, but I think it's a lost cause. Luckily I made a dehydrated backup back in February when I thought it was perfect, and it has bounced back to life nicely. Can't wait to use it this weekend!
So question. From what I have read, you don't exactly need San Fran culture to create an authentic tasting San Francisco tasting sourdough bread. It's all in the way you make it. Don't know this to be fact, just something I read on the Internet which we all know must be true. I've been using one recipe for a while which is pretty good, but tried a "authentic San Francisco" recipe this weekend. Looking at the percentages, there is a lot less starter (percentage wise) in the SanFran than my usual. Also, the SanFran called for a water pan in the oven, as well as a cornstarch water baste 10 minutes into the bake. It's also a cooler bake than my usual bake. 400 for about 30 minutes vs 450 for about 20 minutes. Here's some numbers. Hydration is about the same:
My usual:
1 1/2 cups water, 1 cup starter, 3 cups flour (sponge) 4-8 hours
+ 1 cup flour and more, salt
Hydration = 596/1013 = 58.8%
San Fran recipe:
2 cups water, 1 cup starter, 4 cups flour (sponge) 8 hours
+ 1 cup or so flour, salt, sugar
468/793=59.01% hydration final water to flour hydration level
The starter is 100% hydration. There are other factors. My usual goes in wicker baskets and the SanFran just went straight on the pan. This made for a flatter boule, but still pretty good. SanFran had water in the oven and a cornstarch baste. Don't know, I guess my question is, is this really a true authentic SanFran sourdough based on percentages, sponge ferment time, bake temp, and homemade sourdough culture? Thanks!
Hello all,
In attempt to make it easier to work high hydration dough, I had a thought about using gelatin and water in order to make jello cubes, and incorporate them into the kneaded dough. The idea is that unlike extra water, the jello will not have much adverse effect on the dough texture, stickiness and ease of handling. However, when baked, the gelatin will dissolve and allow the water to boil into steam and effectively increase the hydration, resulting in more aeration, raise and moistness.
I tried it once, reducing apx. 7% water from the dough and folding in 7% gel after kneading. However, I mistakenly made too weak of a gel, and it just melted into the dough. Shaping wasn't easier then usual (sticky as always...). The bread did bake as usual, with no ill effects.
I think I should try it again, replacing 15% of the water with much stronger jello.
I'd like too hear your opinion, am I wasting my time or does it make sense?
I thought it might also theoretically work in laminated dough, possibly replacing some of the butter?
I'm wondering why we triple the weight when we feed our sourdough twice a day as opposed to doubling(or some other factor)
I started making a sourdough starter and I'm on day five. I miss read the instructions and was adding 2 oz water and 2 oz flour to 4 oz of starter with each feeding. I was double checking the recipe today and noticed that I was supposed to be adding 4 oz flour and 4 oz water to 4 oz of starter with each feeding. I was wondering if there was any specific reason we triple the weight with each feeding instead of doubling it.
Also if we are concerned with keeping those ratios of feeding equal amounts why don't we go with 2 oz of starter 2 oz of flour 2 oz of water for each feeding cycle. We would waste half of the amount of flour in that feeding cycle.
-Loki
Continuing on my quest to reverse boule and batard formulae to baguettes, here is my take on Ken's Artisan Bakery's country blonde. But instead of as boules or batards, which is what he sells them as, I fashioned them into baguettes (and a batard).
Almost, but not quite as compliant as my take on the Hamelman WW levain baguettes and batards, it falls short on both looks and shaping. But only by a few fat hairs. The Hamelman's have an incredible delicate finish to them.
Once more, I am on a mission, albeit not much of one at that, to convince the Dutch Oven and banneton bound masses out there, to take a few bakes and shape some batards and baguettes and retard/proof them with a linen couche. Perhaps frustrating at first, but in the long run, you'll be glad you did. Or - be cursing me...
The batard (as if I had to tell you!)
The baguettes (as if I had to tell you!)
alan
Hi everyone
I have never baked any kind of real bread in my life except from corn bread. Having moved to the US from Russia when I was about 10 years old I craved Russian bread more then anything. I decided to bake some Burodinsky or something that was pretty close. I used 80% dark rye, 20% wheat. I did not use a starter, because the one I have is 2 days old (saved for another thread). I used 4 teaspoons of active yeast, 2 table spoons of cocoa powder, 1 teaspoon salt/sugar, 3 cups of water and quarter cup of black molasses . I only let it rise for about 90 min before I stuffed it in the oven. It was baked 30 min at 400, 30min at 300 and 30 min at 325. I used coriander seed and also put a tiny bit of flaxseed on top. For my first time I would say it came out pretty good. Comparison wise to the Burodinsky I used to eat in Russia: the taste is very similar, the crumb is a bit different, the crust was very similar, the Burodinsky in Russia I much darker in color and has just a slight bit of sourness/sweetness to it, other then that it's a lot closer then I have ever bough at the Russian store tastewise. The crumb and the chewyness has gotten better after 2 days. Feel free to post opinions, comments, improvement and suggestions. Thanks and happy baking :)
Made three loaves today as gifts for some friends visiting. Im happy with them. The rye is adding a nice ham and smokey aroma/ taste to the bread. Sorry no crumb shot, none of these loaves were for us!
Well I thought I got the seams well sealed and the skin taught and did. Still, this is the most dramatic seam explosion I have ever had on this Forkish style loaf. I scored a classic cross, just to be safe. This loaf has such a complicated bloom, I am unsure where to make the first cut!
What is better than a beautiful blooming boule? A blooming boule and the BEST chocolate mouse I have ever made, from the best recipe I have ever found!!!
Served with fresh raspberries, raspberry whipped cream and grated chocolate. I used this recipe, have made this three times and it is the BOMB!
http://joyofbaking.com/ChocolateMousse.html
Enjoy and happy baking, Ski!
It took two summers- but have finally completed build of Alan Scott style WFO. It is proving to be well-worth the effort ( for any considering a similar project). We are enjoying pizza's, breads, and oven grilled dinners