Can you suggest a one-day recipe that uses SS AND dry active yeast?
I'm making Ken Forkish's Overnight Country Blond right now using my sourdough starter, but it won't be ready till tomorrow and I'd like to serve warm bread tonight for dinner. The problem it's just about 12:30 pm now Pac time and I have to leave the house by 1:00 and won't be home till 3:15 or so...but all the ingredients for bread-making are out. Is this too tall an order, to have it done by 7 pm Pacific Time?!! I'm nuts huh? I guess it would mean I wouldn't be able to babysit and do stretches and folds. Even then, I'm not sure there's time.
What about dinner rolls using sourdough starter and whatever else? I'm thinking SS just for flavor for the most part, because I have too much left over (in addition to what I'm keeping longer-term).
I'll google in the meantime but haven't had luck so far! Thanks!
There's this one but the ratings aren't great. Might be good enough though - however it of course doesn't call for ss so I wonder if I could add some anyway? If so, is there a trick to how much or adding more or less flour if also using ss?
http://www.epicurious.com/recipes/food/views/One-a-Day-Baguette-14497
I don't know a recipe per se but, yeah, you can do it.
I'd use more starter than the overnight blonde (say 20-25% of total flour weight) and mix it up. If you come home at 3:15 and there are no signs of rising, knead in a teaspoon of instant yeast then. That should get you something that has risen and ready to divide by 5 or so, toss into the oven around 6, and have done about 7.
Good luck!
Thanks Floyd! :)
Meanwhile, I did find this interesting/somewhat useful page as well:
http://www.thekitchn.com/time-to-bake-fr-162820
Glad to hear it!
I'd also point you here: http://www.thefreshloaf.com/lessons/timeandtemperature
Or to the intro of Peter Reinhart's Bread Bakers Apprentice or a number of other books.
Time and temperature are two variables you have a lot of control over. Certainly the long, slow fermentation favoured by Ken Forkish will get you a superior flavour than a short, warm rise with a lot of leavening, but that shouldn't hold you back if you want something to eat tonight!
Thanks - running late now (story of my life, haha) but I'll read that when I get back!
Meanwhile I just thought of something: my making this country blond loaf is just an experiment in a way, seeing that I can get it right but ignoring his strict levain rules. It *should* turn out but here's my question: could I take half of it away (would it hurt the dough by doing so too early?!) and then just add active dry yeast to that amount when I get home later today and bake that portion tonight in a covered enamel dutch oven? Any reason to believe that wouldn't work??
It won't be the same bread w/o the same long ferment but, no, I don't see why that won't work. In fact, it'd be interesting tomorrow to compare the flavour and crumb of the two. I suspect the advantages of the long slow ferment will become apparent.
I expect you will get a lighter fluffier bread that you'll love tonight.
:)
So curious how different it will be! :)
Yes I would definitely have fun comparing the two!
gluten development, ferment and proof at 84 F that will also speed things along. You could even take the SS to 35% of the mix.
Dabrownman, what do you mean by "if you can do the gluten development, ferment..that will also speed things along?" Do you mean if I knead it a bit rather than the whole stretch/fold bit? I understand what you meant when you wrote proof at 84 F but not the other too (feeling stupid). Thanks.
dough between slap and folds or stretch and folds, keep it at 84 F with a heating pad or proofer of some kind. Same for the bench ferment and for the proof too. 84 F is the temperature that yeast like the best so fermenting and proofing will ne faster. Using a higher amount of starter will keep some of the tang in there since it is developed with time and the time is being shortened. So more starter compensates for that.
I make Sourdough Bread in one day and it tastes nice , just less Sour.
I start at 8 am by mixing everything and kneading it which , with Autolyze takes 1 hour.
I than let it proof until 3pm, deflate , shape, proof until 5.30pm and bake and it is ready by 6.30pm.
Give it a go.
Hi PetraR
I was very interested to seer that you make a 1 day SS bread. I am new to sourdough and I have been trying to make a 1 day bread for everyday use with the recipe I have always used with dried yeast. However I it struggles to rise. Certainly if I knock it back ready for a second rising it just doesn';t rise and I usually end up with a brick :-( It has happened again today, and I cannot figure out what is wrong.
My recipe is 50% AP white bread flour and 50% stoneground wholemeal. I add to that my starter of 20% (I have tried 30% with no improvement) But it all just struggles, and I cannot figure out why, It is not my sourdough as it is good and active - usually doubles in around 3 hours.
If you have any ideas why this is happening I would be really grateful, perhaps it is too much to expect a 1 day bread using a mix with100% stoneground wholemeal ?
Thank you for your time.
Sourdough starter is SD
I'm going to get rough and tough on that!
I've dried starter into flakes (spread thin on plastic wrap or parchment) and then pulsed the flakes in the blender. When you have such a rush job for sourdough, use some of the sourdough dust with fresh flour for a flavour boost and add instant yeast.
Great Idea Mini Oven, I have dried Sourdough Starter * for sending to my Sisters , they manage to kill Starter ever so often lol * so I shall do it that way next time when I am rushed.