April 10, 2015 - 8:40am
Increasing sourness with no-knead bread
From what I've read, there are basically two approaches to increasing the sourness of sourdough: higher proofing temperature, and adding whole grains/rye.
If I'm using the no-knead technique, doesn't that make the former more difficult? Part of the concept is letting time do your work with the gluten formation. Would higher proofing temperatures "imbalance" things?
On a different note, based on sourdoughs I've tasted, sometimes rather than there being a strong, pleasant tang, the sourness translates into harsh vinegariness. How is the latter avoided?
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Increasing the temperature speeds up the fermentation process and but I've always understood the longer the fermentation the more flavoursome.
I think there's a few things at work here.
What about less starter and longer fermenting for increased flavour?
Well, I've been doing that--1/4 cup starter, fermenting for up to 18 hours. Not as much of a tang as I want. Also using long-fermented (in the fridge for weeks) starter.
sour. LAB out produce yeast by 3 to 1 at both 39 F and 90 F but only outproduce them by 10% at 64-74 F or room temperatures. T^he more LAB to yeast you have , the more sour your bread will generally be.
Most no knead recipes have a high hydration 76-78% which also favors LAB's slightly but they they call for a 12 hour overnight ferment on the counter at room temperatures where the LAB are just barely out producing yeast. The two ways to get more sour and better flavor too is to do a very long cold bulk ferment and also extend the final proof at a high temperature 90 F. At 90 F yeast is reproducing at the same rate they do at 66 F but the LAB's are reproducing 3 tomes faster than they do at 66 F. So the final proof is extended because the yeast are restricted but the the bread is getting more sour because LAB love the heat.
You will have to work out what works best for you. It generally take 3-4 times longer to ferment and proof in the fridge , so if the recipe calls for a 12 hour counter bulk ferment you might start with a 36 hour one in the fridge and do a couple of stretch and fold s every 12 hours while it is in there. IF you don't have a proofer to do a high temp final proof, you can always do a cold shaped proof in the fridge too - say 12 hours.
Another thing I do to get more sour is to build the levain and refrigerate that for 2 days before you use it and I also refrigerate mu stiff rye stater for up to 16 weeks as well using the No Muss No Fuss Starter method. Both of these things will increase the initial amount of LAB you put in your dough to begin with and more in means more sour out.
Hope this helps and Happy baking
PS don't forget to use a rye sour starter rather than a white one and a smaller on like Abe says.
For my No Knead (which I make every week) I ferment for 18 hours at room temperature then it goes into the fridge for three days, It works well for me,
Not only does the temperature play a role in sour or less sour bread, but the hydration of your Sourdough Starter.
A stiff starter produces a more sour bread and a liquid starter a more mellow taste.
My 50% hydration wheat starter gives me sour bread time and time again, to enhance flav. in yeasted bread I use some 90% hydration starter.
Also my mother in law does not like it to sour, so i bake hers with my 90% hydration starter.
Of course the longer fementation also adds to it.
It seems like many of the steps to making a more-sour loaf don't play well with no-knead.
I started up a standard batch (2.5 c flour, 1 c whole wheat, 1.5 c water, 1/4 c starter, 1.5 tsp salt) and have it in the fridge, with a goal of baking on Sunday. I was going to put the yeast in the oven with the light on for the final proof, but then realized this won't work: I'll need to start heating with the la cloche in it way before the dough would benefit from the slightly warmer temperature.
(FWIW, I ordered one of those B&T folding proofers... I have such a weakness for gadgets.)
I work by weight so not quite sure on your recipe but one thing you have with no knead is time.
Adjust your recipe so that your starter is whole rye. Prepare your starter and when mature keep in fridge and follow Dabrownman's method of using it within 3 days or so allowing it to gain more flavour. Then use as is straight from the fridge.
Keeping the same amount of flour and water in the final dough adjust the starter amount to 10% which will give you a long time for bulk fermentation. Mix the dough up and leave overnight.
Include wholegrains too.
I cannot believe this won't be sour enough :)