Vermont Sourdough 2 with Increased Grain (Another experiment)
I did another experiment. A few weeks ago, I made my first Vermont sourdough. I froze half the dough to bake later. The photo at top is the loaf I made today with the frozen dough. (The dough was frozen after bulk fermentation). I defrosted it in the refrigerator and took it out last night. It was still pretty cold (with a small frozen center), so I let it warm up and did three stretch and folds and sprayed a little water on the dough as it was stiff. Then, before I went to bed, I put the shaped boule into the banneton, which was coated with brown rice flour. It stayed on the counter for eight hours. I was concerned when I looked at it in the morning as it didn't pop up much overnight.
Then, I baked it at 500 degrees in my LaCloche baker for 30 minutes, and then took the lid off for another 25 minutes at 435 convection. It had some oven spring and did pop up nicely. I wanted a darker crust for the second loaf.
The photo on the left is the loaf from the frozen dough; the one on the right is the first one I made. Both were excellent, but quite different. I did not use the LaCloche on the the one on the right, using the recipe below, which called for steaming. It is not necessary to steam with the LaCloche covered baker.
This is the crumb from the frozen loaf baked in the covered LaCloche today. I think the water I sprayed on the dough last night helped the crumb.
This is the crumb from the first loaf, which was baked on a stone with steaming.
My husband enjoyed his sandwich with the loaf I baked today!
Here is the Hamelman recipe, thanks to David.
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread”
1 lb 11.2 oz.
1 lb 4.8oz
3 lbs 5.4 oz
LIQUID LEVAIN BUILD
Mature culture (liquid)
Bread flour (I used 1.55)
1lb 8 oz
Whole Rye (I used 6.8)
(all less 3 T)
3 lbs 5.4 oz
- The night before mixing the final dough, feed the liquid levain as above. Ferment at room temperature overnight.
- Mix the final dough. Place all ingredients except the salt in the bowl and mix to a shaggy mass.
- Cover the bowl and autolyse for 20-60 minutes.
- Sprinkle the salt over the dough and mix using the paddle of a stand mixer for 2 minutes at Speed 1. Add small amounts of water or flour as needed to achieve a medium consistency dough.
- Switch to the dough hook and mix at Speed 2 for 6-8 minutes. There should be a coarse window pane.
- Transfer the dough to a lightly oiled bowl and ferment for 2.5 hours with one stretch and fold at 1.25 hours.
- Divide the dough into two equal parts and form into rounds. Place seam side up on the board.
- Cover with plastic and allow the dough to rest for 20-30 minutes.
- Form into boules or bâtards and place in bannetons or en couch. Cover well with plastic-wrap or place in food safe plastic bags.
- Refrigerate for 12-18 hours.
- The next day, remove the loaves from the refrigerator.
- Pre-heat the oven at 500ºF with a baking stone and steaming apparatus in place.
- After 45-60 minutes, pre-steam the oven. Transfer the loaves to a peel. Score them.
- Load the loaves onto the stone and pour ½ cup boiling water into the steaming apparatus. Turn the oven down to 460ºF.
- After 15 minutes, if you have a convection oven, turn it to convection bake at 435ºF. If you don't, leave the oven at 460ºF. Bake for another 25 minutes.
- Remove the loaves to a cooling rack.
- Cool completely before slicing.