A softer crumb
I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).
Ultimately I was shooting for a great breakfast slice to sop up runny egg yolk, and I couldn't be more pleased with the result. The crumb is just a tad more delicate than my standard SD, making not only a great sponge for my morning egg, but also a softer and more pleasant sandwich bread.
300g starter (100% hydration)
350g Bob's Red Mill AP flour
150g water
1 egg (50g)
10g salt
Mix starter, egg and water in a large bowl.
Gradually stir in flour with a wooden spoon, then using fingers to incorporate the last of the flour.
Autolyse for 30 minutes.
Slap and fold for 7-10 minutes, incorporating salt as I go, until dough goes from stretchy and sticky to a smooth, shiny, yet still tacky consistency.
Bench rest 90 minutes, giving the dough stretch and folds every 30 minutes.
Bulk ferment for 3 to 4 hours.
Shape the dough and set it into a proofing container lined with rice flour dusted linen.
Proof for 90 minutes.
Bake in preheated clay cloche at 500 for 20 minutes, then uncovered at 450 for 30 minutes.
Comments
it is super tasty.
I see the gremlins got you too and turn your pictures sideways. I haven't figured out why this happens when I post from my phone.
sure did flip my pic. When I tap to view it, it's right.
It's attractive, and always nice when you accomplish your goal. What type of flour do you use in your starter? I am not accustomed to using that large of an amount of starter in my breads. How does that effect the flavor; any more or less sour? Also, regarding the photo, is there any way to change it's orientation/direction once it is posted?
AL - Thanks for the compliment. I too like the yellow that the egg yolk imparted to the crumb of this loaf. I used Bob's AP flour for the starter as well as the loaf. It's been on sale at the store, so it has become my go-to recently. I have noticed that recipes can use very little starter and have a large bulk fermentation, even using the fridge to retard and draw out the fermentation for 24 hours or more. Using so much starter meant that I could have a very short bulk fermentation and a mellow flavor. The starter, by the way, was started with 10g of the mother, which I mixed with 50g of AP flour and 50g of water. Once this came to its maximum potential, I added 125g water and 125g AP flour. After 6-8 hours, I then used this as my starter, which wasn't very sour at all.
Looks great. Nice open and colorful crumb.
Made this today, excellent recipe. Very tasty, perfect for everyday eating. Can't wait to use this as a vehicle for chicken parm. Thanks!