Champlain Sourdough
Well, it has been a while. Having sufficiently recovered from my broken wrist, I have finally been able to start baking bread again. I have been chronicling my progress on Instagram, but was so excited with this new recipe that I decided to come back and blog about it. I ran across Trevor Wilson on Instagram (I see that he is also here. Hi Trevor!) and was drooling over his yummy loaves and then the video for his Champlain sourdough came up on my YouTube suggestion list. I was intrigued by his technique that I just had to try it! The only change I made to his recipe was to replace the spelt with sprouted whole wheat since I didn't have any spelt.
I was really pleased with the result. The crumb wasn't as open as Trevor's, but I may have under-proofed a bit and may have handled the dough a little too much though I tried to follow what he was doing closely. The texture and flavor is great! I never tried such a long autolyse before, so that may account for the improvement. Here is my crumb shot:
Comments
Nice looking loaf, KathyF. Trevor's videos are great, aren't they? Sorry to hear about your accident and hope you continue to make a speedy recovery. Best wishes and happy baking. Colin.
Thanks Colin. I love Trevor's videos. Can't wait to try out his other recipes.
Oops. Double post deleted.
I hope you are fine now. Thanks for the link! I've seen him before her but do not know he makes fantastic videos.
I am much better now... especially now that I can bake my bread again. I missed it!
although I'm not one to focus much on getting big holes, my limited experience with Trevor's method suggests that doing the folds very gently makes quite a bit of difference.
You're probably right. I think I need to be a little less vigorous when folding. I'll be giving it another go!
I'm glad your wrist is getting better. It's hard to make good bread without a good wrist -- I've been there and know how you feel. I think your loaf came out excellent! It has a great crumb structure and wonderful shape. It just looks a little tighter than desired because it's probably a little underproofed, from what I'm seeing. But still an excellent crumb. I'm glad the method worked well for you!
And I like the idea of using sprouted wheat as a variation. I'm gonna have to try this myself. Thanks for the good idea!
Cheers!
Trevor
Overall I do think the crumb is a definite improvement over my other breads. I do think that the long autolyse really has a positive effect on the texture and flavor.
I worry so much about overproofing that I tend to throw it in the oven a little underproofed. I will try to hold back a little longer next time and see how it goes.
healed up. I love the sprouted grains to and put them in every bread it seems! The bread came out great! Bet it tastes just as good. Always love the videos Trevor does. easy as pie to follow....Well done and
Happy baking
Thanks! I am so glad to be back baking. I'm sure your sprouted grain tastes much better as yours is fresh ground and I bought mine in a bag. However, I did notice that it has a milder flavor and a softer texture. I like it a lot.