San Francisco-style Sourdough Bread with increased whole wheat flour
San Francisco-style Sourdough Bread with Increased Whole Wheat
by David M. Snyder
May 5, 2013
Sometimes another TFL member comments favorably on one of my breads, then goes on to say how they have modified my formula or methods. Sometimes these changes seem to be for the member's convenience or to substitute a preferred method for the one I used. Sometimes I feel the changes are of small consequence. The one alteration that consistently intrigues me is an increase in whole grains in a formula of mine that is basically a white bread.
Today, I baked a couple loaves of my San Francisco-style Sourdough Bread with two modifications: I increased the whole wheat content to 30% of the total flour, and I increased the hydration to 76%. I expected this increase in hydration to more than compensate for the increased water absorption of the whole wheat flour. I used a very finely milled organic whole wheat flour from Giusti's. I find this flour has much less cutting of gluten strands than most whole wheat flours. I can get a more open crumb using this flour.
I also made a couple loaves of the San Francisco-style Sourdough without the increased whole wheat.
Medium Rye flour
Medium rye flour
Dissolve the starter in the water. Add the flours and mix thoroughly until the flour has been completely incorporated and moistened.
Ferment at room temperature 6-8 hours. (Until about tripled in volume, domed and very well aerated.)
In a stand mixer, mix the flour and water at low speed until it forms a shaggy mass.
Cover and autolyse for 30 minutes
Add the salt and levain and mix at low speed for 1-2 minutes, then increase the speed to medium (Speed 2 in a KitchenAid) and mix for 5 minutes. Add flour and water as needed. The dough should be rather slack. It should clean the sides of the bowl but not the bottom.
Transfer to a lightly floured board and do a stretch and fold and form a ball.
Place the dough in a lightly oiled bowl and cover tightly.
Ferment at 76º F for 21/2 to 3 hours with a stretch and fold at 50 and 100 minutes.
Divide the dough into two equal pieces.
Pre-shape as rounds and rest, covered, for 10 minutes.
Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.
Proof at room temperature (68-70º F) for 1-2 hours.
Cold retard the loaves overnight.
The next morning, proof the loaves at 85º F for 2 to 3 hours. (If you can't create a moist, 85 degree F environment, at least try to create one warmer than “room temperature.”
45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.
Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.
After 12 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)
Bake for another 15-18 minutes.
Transfer the loaves to a cooling rack, and cool thoroughly before slicing.
After cooling, the loaves had a chewy crust and chewy crumb. The flavor was wheaty and moderately sour when first tasted. I am looking forward to trying this bread toasted tomorrow for breakfast.
At the moment, I am considering further modifications such as a bolder bake, adding a bit of honey and increasing the whole wheat to 50%.