The Fresh Loaf

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090716 David's San Joaquin Sourdough - by Yippee

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Yippee's picture
Yippee

090716 David's San Joaquin Sourdough - by Yippee

This was the most difficult formula I've encountered.  I'm somewhat discouraged by the outcomes of my breads.  Even though I've tried it twice, I still didn't get that confident feeling I normally have with my dough. 


In this trial, I used all the 10% rye flour to make a water roux starter.  The reason that prompted me to use a roux starter was that, even though at a lower % of rye (10%) flour than my 090602 sourdough rye (20%) bread , the dough in my first trial of this formula , at which I used KA organic AP flour and no rye roux, turned out to be much messier and the crumb was very gummy.   Without going through the heating process of making a roux starter, the amylases, which contribute to the gumminess in rye dough, remain actively alive.  The combination of lower gluten flour (AP) and the presence of lively amylases, I believe, was the culprit to the failure of my first attempt. 


In my second experiment, in addition to the rye roux starter, I also sustituted AP with bread flour.  I made baguette and batard so that I could practice different forms of scoring.  The crust was very crackly and the taste was good. However, I did not get as much oven spring as I'd hoped for.  Well, I can always give it another try.  We'll see.  


http://www.flickr.com/photos/33569048@N05/sets/72157621430357953/


 


 

Comments

dmsnyder's picture
dmsnyder

Hi, Yipee.


After reading the frustration in your message, I expected the photos to show some awful loaves. They look great! The scoring on both the batard and the baguette is outstanding. The crumb looks nice too.


The loaves are a little "flat." This could be for a number of reasons, as I guess you know by now. I'm sure you will work it out.


David

Yippee's picture
Yippee

Thank you for your kind words.  I have a question about the flours: Do you think KA organic AP flour is equivalent or close to the flour you used in your formula?  If not, I want to find a better substitute when I retry.  Thanks.


Yippee 

dmsnyder's picture
dmsnyder

Hi, Yippee.


KAF AP flour would be roughly equivalent.


My own plan is to try this with a higher gluten bread flour. I would still use 10% rye or WWW, and I would add maybe 5-10 gms more water.


David

Yippee's picture
Yippee


try this with a higher gluten bread flour



David:


The rye weakened gluten development a lot in my first trial, almost felt like nothing's happening.  Holding the dough was like holding someone w/o backbone, it just slipped right out of my hand. It was very frustrating.



a higher gluten bread flour



You mean like Giusto's High Performer?  If this is used, I'd feel more comfortable when handling the dough.


Yippee


 


 


 


 

dmsnyder's picture
dmsnyder

Hi, Yippee.


Actually, I was thinking of KAF Bread Flour. High Performer may be equivalent. I can't recall how it's protein percentage compares with KAF BF.


David

xaipete's picture
xaipete

Your loaves of SJSD look very nice, Yippee. Good crumb and everything. You did a fine job.


--Pamela

Yippee's picture
Yippee

Pamela.