The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Northwest Sourdough

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Barbara Krauss's picture
Barbara Krauss

Northwest Sourdough

I baked up two white sourdough loaves this morning using Theresa Greenway’s Basic Sourdough Recipe, with some of my own variations.  The crust was crackly, the crumb soft and fragrant, and the taste slightly sour.  I’m not very used to using a high hydration starter, but converted my 100% starter for use in this recipe.  I was pretty pleased with the results.

 

SAN FRANSISCO SOURDOUGH BREAD

Adapted from Norhtwest Sourdough by Theresa Greenway

510 g very active starter, at 166% hydration

397 g water

1 T malt syrup

800 g bread flour

100 g AP flour

35 g rye flour

22 g salt

 

Mix all but salt for 2-3 minutes on medium speed.

Autolyse 20-30 minutes.

Add salt, mix another 1-2 minutes.

Bulk ferment 6 hours, S&F 3 or 4 times during first 2 hours.

Divide, rest 20 minutes.

Shape and place in floured bannetons

Proof 30 minutes at room temperature, place in plastic bags and then into the refrigerator for an overnight proof.

NOTE: If dough has been very active, skip the 30-minute proof.

Next morning, preheat oven to 500 with stone in place.  Remove bannetons from refrigerator one at a time, about 30 minutes prior to baking.

Five to 10 minutes before the bread is loaded, spray the inside of a roasting pan with water and place on stone in oven to heat up.

Score the loaf.

Lower heat to 475 and bake, covered, for 13 minutes.  Remove pan after 13 minutes and rotate dough.  Bake for another 20 minutes, rotating dough once more mid-way.

 

Theresa Greenway’s recipe calls for lower oven temps (450 initially and then lowered to 425.)  My oven runs cool, so I need the higher temps. 

She also calls for the roasting pan to cover the loaf for the first 20 minutes followed by another 10 to 15 minutes of baking without the lid.  I prefer a darker crust, so I shortened the steam time to 13 minutes.

By the way, I use the bottom half of the roasting pan because the lid didn’t look tall enough to allow for oven spring. 

 

Floydm's picture
Floydm

Those look great.  Nicely done.

Barbara Krauss's picture
Barbara Krauss

Thanks Floyd. The truth is I've had a string of failures lately, so this was a much-needed confidence booster.   

Postal Grunt's picture
Postal Grunt

The list is getting longer. How am I supposed to keep my waistline from getting larger? Back to the gym!

Barbara Krauss's picture
Barbara Krauss

My list is expanding at the speed of my waistline as well!! An occupational hazard, I guess.

SylviaH's picture
SylviaH

with a very nice crust and crumb!  Nice color on your loaves.  

 Teresa G. has many wonderful recipes.  I make her Basic Sourdough @ 100% often, in fact I just made it yesterday.  My husband enjoys it very much, I usually divide it into 3 nice sized loaves...I think they came out each at 1.4lbs. that is if I remember correctly.  I also love her whole grains Millers Loaf @ 100% and have posted it many time on my blog.  Her Sourdough English muffins are excellent and full of nooks and grannies.

Yesterdays BS@100%...nice house bread!  I don't use a cover, just my favorite towel steaming and baked on my oven stones.

 

I made a correction on the subject..I honestly don't know how Kalids name came up...while posting..but I took it off : )

Sylvia

 

 

Barbara Krauss's picture
Barbara Krauss

Hi Sylvia,

Thanks for the compliment. Your loaves look fabulous too, especially that crumb, which looks heavenly.  I think mine came out a little darker this time because of the addition of the rye and also the malt syrup, which I used in place of the oil in the original recipe. 

nicodvb's picture
nicodvb

Barbara and Silvuia, you made really nice-looking loaves.

Teresa says that her method with that 166% hydratation brings a buttery flavor. Did you feel it? In the aroma or in the taste or...?

Barbara Krauss's picture
Barbara Krauss

I don't know if I could describe the flavor or aroma of my loaves as buttery, but that's probably because of the rye addition.  I imagine an all white bread might better show up the buttery qualities a little more.  My loaves actually had a little bit of a tang to them, which I like.