The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Let's build a bread: Juergen's Brighton Sourdough

  • Pin It
Juergen Krauss's picture
Juergen Krauss

Let's build a bread: Juergen's Brighton Sourdough

/* UPDATE: Der deutsche Text ist am Ende dieses Beitrags */

Karin (Hanseata) pointed us to a blog event that is currently on, closing on April 17:

 

1. Plötziade

 

The challenge is an interesting one.

My idea for a bread with the prescribed ingredients of this challenge
(450g bread flour, 50g wholemeal rye flour, 10g salt, any amount of water, any leavening agent, any process)was inspired by Hamelman's Vermont Sourdough and Carol Field's Pane Nero di Bolzano - a rather unlikely match.

The bread looks like your typical German "Weizen-Mischbrot", but it has deeper flavour notes ranging from a pronounced tang to the unique sweetness of a yeast-rye-poolish. And the mouthfeel is quite smooth.

Here the formula (the preferments have 10% added to account for loss):

IngredientPercentWeight
Straight Formula  
Wheat Flour90450
WG Rye1050
Salt210
Yeast (Instant)0.060.3
Water68340
Yield170.06850.3
   
Rye Poolish  
WG Rye1055
Yeast0.060.3
Water20110
   
Wheat Sour  
Wheat Flour20110
Water25138
Mature Sour211
   
Final Dough  
Wheat Flour70350
WG Rye00
Salt210
Yeast (Instant)00
Water23115
Rye Poolish30.06150
Wheat Sour45225
Yield170.06850.3

Process:

Mix the preferments and let stand for about 12 hours at 23C

Mix the preferments with the remaining ingredients to some degree of gluten development - the dough is notably slack due to the high enzyme activity from the rye poolish. Remember, there are no acids to slow down the enzymes.

Bulk proof ca. 2 hours folding once after 1 hour, shape, final proof c. 1hour.

Bake in falling oven with steam (230C down to 200C) for 30 minutes (500g loaves)

Here some crumb pictures:

The fresh crumb (yes, I am impatient)

and the crumb after two days (and in different light):

I sold this bread at the pop-up market at my boy's school (the ones behind the flowers with the cross slash)
The kids loved it (I provided tasters of all products), and I think it's a very good carrier for all sorts of sweet and savoury goodies, and quite nice just with butter.

 Happy Baking,

Juergen

 ======================================================

Jürgens Brighton Sauerteig

 

Die inspiration zu dieser Formel lieferten zwei Rezepte

  1. Vermont Sourdough von Hamelman’s Bread
  2. Pane Nero di Bolzano von Carol Field’s Italian Baker

 

Als Triebmittel werden ein flüssiger Weizen-Sauerteig und ein Roggen-Poolish verwendet.

 

Der Weizen-Sauerteig gibt dem Brot eine saure Note, waehrend der Roggen-Poolish eher etwas susses beitraegt. Der Poolish last auch die Roggen-Enzyme frei walten, wodurch der Teig eher weich wird,  die Krume fühlt sich “glatter” an als bei vergleichbaren Broten mit Hefe oder Roggen-Sauerteig.

 

Ich habe dieses Brot auf einem Schul-Markt verkauft, zusammen mit Hotcrossbuns, Challah, Vollkornbrot (Hamelman) und meinem Reis-Sauerteig Brot, und es kam bei den Kids am besten an!

 

Jetzt zur Formel:

 

Zutat

Prozent

Gewicht(g)

 

Gesamt-Formel

 

 

 

WM

90

450

 

RM

10

50

 

Salz

2

10

 

Hefe (Instant)

0.06

0.3

 

Wasser

68

340

 

TA

170.06

850

 

 

 

 

 

Roggen Poolish

 

Enthaelt 10% überschuss 

 

RM

10

55

 

Hefe (Instant)

0.06

0.3

 

Wasser

20

110

 

 

 

 

 

Weizen-Sauer

 

Enthaelt 10% überschuss

 

 

WM

20

110

 

Wasser

25

138

 

Anstellgut

2

11

 

 

 

 

 

Teig

 

 

 

WM

70

350

 

RM

0

0

 

Salz

2

10

 

Hefe (Instant)

0

0

 

Wasser

23

115

 

Roggen Poolish

30.06

150

 

Weizen-Sauer

45

225

 

TA

170.06

850

 

 

 

 

 

Prozess:

  1. Bereite den Poolish und Weizen-Sauer zu und lasse sie bei ca. 23C für 12 Stunden stehen.
  2. Verknete die Vorteige und die anderen Zutaten bis sich eine maessige Gluten-Struktur zeigt.
  3. Standzeit für den Teig ca. 2 Stunden, mit einer Faltung nach einer Stunde
  4. Abwiegen und formen
  5. Stückgare etwa 1 Stunde
  6. Backen im Fallenden Ofen mit Dampf, 230C -> 200C für 30 minuten (500g Brote)

 

Comments

Mirko's picture
Mirko

Like the crumb, looks good!

mirko

Juergen Krauss's picture
Juergen Krauss

mirko, much appreciated!

dabrownman's picture
dabrownman

I have my Rye sour levain build for the Olympics doing its 24 hour retard in the fridge right now.  I think there is a couple of typos in your formula.  The wheat is supposed to be 450 g total and the rye 50 g.  You have 451 in the straight formula for the wheat and 55 g for the rye in the rye poolish.    No matter, the bread speaks for itself.  Well done and glad you joined in the the fun.

Happy Baking

Juergen Krauss's picture
Juergen Krauss

Dabrownman,  

Nice to see you here. And looking forward to your creation. 

The 55g in the poolish are 50g plus 10%. 

I got in the habit of increasing the starter amount to adjust for loss along the way. The amount of rye  in the final dough is 50g. Same with the 110g of wheat in the wheat starter.

The other errors were roumding - from calculating to whole grams in a spreadsheet.

Happy baking. Jurgen

CAphyl's picture
CAphyl

Juergen:  Looks wonderful. Love the photo at the bottom.  You are quite a baker.  Congratulations.  Phyllis

Juergen Krauss's picture
Juergen Krauss

That market was great fun. Bread (29 loaves) sold out in just over an hour,the 60 hotcrossbuns took a bit longer to go ...

Juergen

Janetcook's picture
Janetcook

Hi Juergen,

Wonderful spread of breads and a proud looking budding young baker watching over them all :)

I am curious as to why you included both a poolish and sour in this loaf.  I am more familiar with seeing either of them used alone in a bread so you have piqued my curiosity.

I love the way you 'stacked' your hot cross buns too.  I have been baking them all week and am ready for a change so next week it will be a Finnish Easter Bread formula.  

Take Care,

Janet

 

isand66's picture
isand66

Great looking interpretation of the challenge.  Your crumb looks perfect and it must taste as good as it looks.

Regards,

Ian

CeciC's picture
CeciC

Lovely Loaf!!! Did you bake them all in a day?

Juergen Krauss's picture
Juergen Krauss

Janet,Ian, CeciC, I was travelling, and quite busy relaxing ...

And I had a chance to bake with King Alfred AP flour ... 

Thank you all for your kind comments.

CeciC, I baked them in 2 .. what shall I call it ... stints?

I had a busy work week, and didn't manage to prepare much. So I did 2 batches of Vollkorn and the Rice Sourdough batch on Friday night, and the remaining 7 batches (3X hotcrossbuns, 2X Challah, 2X Brighton Sourdough) on Saturday (the market day), starting at 4.30am. On Sunday I was thoroughly jet-lagged.

Janet, I quite often combine yeasted and sourdough preferments in the same bread, they complement each other nicely and can give a bread the best of both worlds. Master Suepke mentions somewhere that his best-selling bread is a 70% rye sourdough "with a lot of yeasted wheat biga" (my free translation).

Happy Baking,

Juergen 

Mebake's picture
Mebake

Nice work Juergen! What a delightful looking array of breads! Inspiring.

Love the sound of it: Rye poolish.. Hmm was the sour used for wheat a rye one?

all the best,

khalid

Juergen Krauss's picture
Juergen Krauss

Nice to hear from you! 

The sour was from a wheat culture (125% hydration).

When I made the Pane Nero di Bolzano for the first time I was very skeptical about the Rye Poolish, but the result was very interesting. And I thought that the unusual sweetness of that might go well with the tang of a "Vermont Sourdough".

Best Wishes,

Juergen