The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Sourdough with Soaker

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Frequent Flyer's picture
Frequent Flyer

White Sourdough with Soaker

 

This is a 50/50 blend of All Purpose and Bread flours that is at 78% hydration.  I recently have been soaking the majority of the flour to improve taste. 

 

Sourdough White with Soaker   
 for 2 loaves 1 lb ea      
In gmsstartersoakerdoughtotalbakers %oz
Bread flour0.0180.070.0250.050%8.8
all purpose flour80.0170.00.0250.050%8.8
water80.0310.00.0390.078%13.8
salt0.03.66.410.02.0%0.4
yeast    0.0%0.0
totals in g160.0663.676.4900.0180%31.8
totals in oz5.723.42.731.8  
       
       

 

Refresh a 100% sourdough and use 160 g for the recipe

Mix soaker ingredients and let sit up to 24 hours at room temp.  If letting sit for 1 to 4 hours only, I leave the salt out.

When ready to bake, spread the soaker out and spread the starter over it.  Cut into 12 pieces and add to bowl. 

Add remainder of ingredients, mix well and knead for a few minutes, ending in a stretch and fold.

Place in an oiled container, cover and let rise for 2-3 hours until 150% of initial volume.  Stretch and fold every 30 minutes three times and then let finish rising.

Shape gently into 2 loaves and let rise in bannetons or in a couche until 150% of original volume, and preheat oven to 500 F.

Turn out onto parchment, slash and place in oven on a stone with steam.

Dropping to 450 F, bake for 10 minutes, then removing the steam and rotating the loaves.  Bake for 10 to 15 more minutes until 205F internally.  Cool on rack before slicing.

FF

jcking's picture
jcking

Sup' Bud,

Nice full bake. Are you using KA flours? The point of salt in the soaker works well for me too. I've been foolin' with a 40% Whole Wheat with a similar process. When not using the cloche, I've found a large aluminum baking pan, at Publix, that covers rolls and ciabatta nicely. I spray water into pan before loading. Works well and doesn't require steaming the whole oven. Remove cover after 15-20 mins of bake.

Hope to set up a shopping trip end of Sept, K'.

Jim

Frequent Flyer's picture
Frequent Flyer

How are you feeling these days?

I am using KA flours.  The first time I made these, I also used a roaster lid to steam the bread.  I get better results with that, but didn't want to mess with it this time.

Let's set something up in Sept.  I'm out of town the last week in Sept., so keep that in mind.  Maybe do DeKalb Farmer's Mkt.

FF

jcking's picture
jcking

L,

Roaster lids, clay bakers, combo cookers are easier than trying to keep steam in the whole oven.  I recently picked up a 2'x2' sheet of aluminum that I'm planning to shape into a box to fit over an oven stone or baking sheet. What are you using for a lower protein AP flour?

It's been slow getting back to normal. DeKalb Farmers Mkt for sure. How 'bout early Oct.? I'll send you an e-mail along with an excel file I've been working on.

Mr Frost care to join us? Anyone else in the ATL area interested?

Jim

caraway's picture
caraway

Gorgeous crumb!  Thank you so much for posting your recipe.  Can't wait to try it myself.

Sue

Frequent Flyer's picture
Frequent Flyer

Thanks, Sue.  I thought the taste was good enough to make some more sometime.

FF

jcking's picture
jcking

L,

"good enough to make some more" you should work in food advertising {:-)))

Following up; I asked about the KA flour and left off my other question (I'd also be interested in what others use). I usually sub KA AP in a recipe that calls for bread flour (because of protein levels). Sometimes half AP, half Bread. What locally available flour do you prefer to use if a recipe calls for AP flour?

Jim

Frequent Flyer's picture
Frequent Flyer

....all purpose, but almost always use King Arthur. 

I'm currently experimenting with flours.  The 50/50 blend of AP/Bread flour makes an ideal 1 lb freeform loaf structurally when hydrated to 78%.   I recently made loaves using all purpose flour only and found that at 73% hydration, the loaves were flatter but had a better looking crumb.

so what's your preference in flours?

FF

jcking's picture
jcking

I've tried the Gold Medal mixed with KA AP, next I'll try all GM. Looking for a crumb, in my rolls, that's not too chewy; maybe a little drier. Also thinking about adding an egg or two to see what happens. Picked up some Hodgson Mills AP, yet haven't used it yet. I like the GM Bread for the bread machine plain loaves. Are there other varieties of flour at the DeKalb market? I also like the KA French flour (on line order) yet it ain't cheap.

Git' those breads back inside 'fore da varments git to em! Da South shall rise agin' n' agin', ovens permitting a'course.

Jim

Frequent Flyer's picture
Frequent Flyer

You're starting to get hillarious on me again.  :)

FF