The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Very sour sandwich bread; what to do?

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althetrainer's picture
althetrainer

Very sour sandwich bread; what to do?

I make sourduogh sandwich bread because hubby and little man like to have sandwiches for lunch.  My SD usually doesn't taste very sour; bwteen the 4th and 6th day it does develop a very subtle but nice sour flavor.   The loaf doesn't last more than a week so don't know if the sourness will continue to develop after that. 


I made two loaves of SD cottage cheese dill sandwich bread today.  We were busy (Valentinie's & Chinese New Year) playing, eating, watching the Olympics, and taking naps.  I had actually forgotten about the dough in the incubator not once but twice.  The dough ended up rising for a total of 9 hours! 


The first rise last 6 hours because I fell alseep while watching the games.  Woke up, ran to the kitchen only to see a massive blob hanging all over the edge of the large mixing bowl.  I handed kneaded 1.5 cup of flour into the dough, shaped into two loaves, saved the extra for pizza, then let them rise again.  Of course, I got caught up with dinner and other things... ended up forgetting about the dough a second time!  It was another 3 hours in the incubator before I remembered the rising dough.  Fortunately, this time, they were just big but not drooping all over the place.  I managed to bake them without having them collasping on me.  All the while they were in the oven the kitchen was filled with sour smell (wouldn't call that aroma).  I had a feeling that the two were going to be more sour than my regular bread.


The loaves baked fine.  Still got some oven spring and the crumb was soft and open as usual.  But again, I could smell the sourness when slicing the loaves.  I finally couldn't resist and tried a slice.  The flavor was prominent, even stronger than my regular 4-day-old SD bread.  I cannot image how much stronger the sourness will be as the flavor continues to develop. 


My little guy likes jam/cheese sandwich and sometimes tuna/salmon sandwich for lunch.  I wonder if these two loaves will be too sour to make those.  Any suggestions on what type of sandwiches I can make with extra sour bread?


Al





althetrainer's picture
althetrainer

I had developed the sponge the night before for 13 hours, using 133% hydration.  Processed the dough for 45 minutes then rose for an additional 9 hours, before baking my very sour bread.  Al



Crider's picture
Crider

FedEx them to me if your family doesn't like them, OK?

althetrainer's picture
althetrainer

Thanks for the suggestion.  I will definitely consider that.  LOL 


Al