The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent history of my bread experiences + currently: Mushroom Sourdough

Hania's picture
Hania

Recent history of my bread experiences + currently: Mushroom Sourdough

I've been baking sourdough since Fall 2010. For the last week, I've made 5 loaves of sourdough bread, just trying to get an acceptable-looking loaf for my mushroom club's upcoming mushroom dinner. Until now, I've been satisfied with my pathetic loaves, because I think they're as healthy or more as any loaf of bread, and they taste sour, which is what I want, and they're a perfect vehicle for butter and liver pate (which I include liberally in my diet).

But now I'm making this loaf for my club members, and I'm afraid that my loaves may embarass me.

I'm really "free-style" with my sourdough baking, and although I find the techniques and science fascinating, so far I don't feel it necessary to follow instructions too closely. So.... I want to improve the quality of my loaves (drastically), but I'm not yet striving for what most would consider "perfection," and I'm not about to make my bread-baking complicated.

I'm loosely following the recipe entitled "Sourdough" on pg. 115 of "The River Cottage Bread Handbook" by Daniel Stevens. I change it just about every time, and so this is one reason for my creating this account - I'm going to start (seriously) recording each experience I have with my sourdough career.

Here's my basic recipe:

Sponge: Made in the evening, let ferment overnight, covered with a plastic garbage bag, left at about 65-70 degrees F.

  • 1/2 c. whole rye starter
  • 2 c. whole spelt
  • 1 1/4 c. water

Dough: Next morning.

  • 1 c. whole spelt
  • 1 c. unbleached, all-purpose wheat with germ
  • 1/2 c. whole buckwheat

Procedure: Varies ;).

Almost every time I bake my bread, in the oven it cracks at the sides of the base. (In this photo, it's not too bad actually).

Google searches tell me that this is a sign of underproofing. I let it rise for a good 5 hours, sometimes more though when it doesn't seem to rise. When I put it by the woodstove, then it does rise, gets very airy and a little melty. (I oil the bowl and dough). But then it really spreads out on the pan. And once I tried re-kneading it and shaping it, several times, and that didn't seem to help. Here are some more pictures:

(I intentionally tore that piece off - not an issue with baking!)

Now, this time, with my mushroom loaf, I didn't get the side-splits. I think that's because I put a lot of flour on the dough before I let it rise (which, I'm not sure if it really did - it went about 3 hours) and it developed a bit of a skin. Then, that skin cracked on the top a little as it rose (horizontally, mostly) and so although the cracking didn't look so great when it baked because I also slashed it, it didn't crack on the sides, I'm guessing because of the skin. But this loaf also had little to no oven spring, perhaps also because of the skin.

So although I'm so sick of making bread right now, I'm trying again... but this is the last time before the mushroom dinner tomorrow, I promise myself. I'm changing the recipe again though. Instead of 1 c. whole spelt and 1 c. all-purpose, I'm adding 2 c. all purpose to the dough.

Now I'm letting the dough autolyze for 45 minutes to an hour, depending on when I finish this entry ;).

My prediction of the procedure for this batch:

  • Knead for 2 minutes or so, adding in chopped shiitake and porcini mushrooms
  • Stretch & fold every 30 minutes, for ? hours (this will be the bulk fermentation)
  • Form dough into a boule. Flour just the bottom and sides, to create a skin to prevent the side cracking. I won't flour the top to allow it to rise without the top cracking. Let rise in bowl for 3 (?) hours at 65-70 degrees F. (Should I put it downstairs, where the woodstove is? I did that I couple of times previously, but it kind of melts my dough... I think I won't put it downstairs, and continue with a slower, longer fermentation instead)
  • Put dough on baking sheet, re-shape into boule, slash + on top, with |  between each right angle of +, kind of nearing the base to allow some expansion at the bottom and hopefully prevent side-slitting where I definitely don't want it. Mist the slashes. Bake at 500 for 10 minutes, then 30 minutes at 400.

 

 

 

 

 

Comments

clazar123's picture
clazar123

I see several things that make me think the recipe may have some problems.

1. 1/2 c rye starter to 2 c flour seems to be a lot of starter,esp when it is thinned with 1 1/4 c water. By morning, it is probably way overproofed. I use only about 2 tbsp active starter to 1 cup flour and 1 c water. It is ready in 6-12 hours.

2.  1 1/2 c liquid (I'm including 1/4 c liquid from the starter) for 5 cups flour makes an awfully dry dough-esp for a whole grain. It will have a hard time rising and it will probably split.

3. When you make a dough with whole grain, it is very important to develop the gluten before adding the whole grains (buckwheat) and also, if possible to hydrate the grains before adding. All the bran bits in the whole grains and the buckwheat will absorb any available moisture from the crumb.

4. The gluten in spelt can be very stretchy and rye has very little gluten. All the gluten formation is coming from the AP flour and then it may be compromised by the whole grain,wheat germ, bran bits and buckwheat. Bread flour may help, as well as hydration.

I would reduce the amount of starter,increase the hydration,try using bread flour,make the dough and develop the gluten before adding the buckwheat and soak the buckwheat overnight. That's a lot of change.

 

Hania's picture
Hania

Your advice makes a lot of sense. Thank you.

 

ehanner's picture
ehanner

I suggest you start from the beginning with a new recipe. Here is our Lesson 5 which has some great tips for  French style bread.  Your idea of adding mushrooms sounds good but the choice of flours and additions is a problem. The mushrooms will be the star of the bread with no confusing elements. Good luck and show us the results.

Eric