The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting on simplifying my classic sourdough recipe

CAphyl's picture
CAphyl

Experimenting on simplifying my classic sourdough recipe

I have been so boring in my baking and sorry I haven't posted in so long.  I keep making the same recipe and trying to eliminate steps as I go, to make it as easy as possible, including the clean-up.

For this loaf, I don't accurately measure the ingredients...I sort of do it by feel.  I use about one cup of really active starter (still on the rise); 1-1/2 cup of water; 1 cup whole wheat flour and 2 cups of bread flour. I generally use King Arthur Flour or Bob's Red Mill; you can't beat high quality flour.  

I mix all of the above together in a 12 cup mixing bowl and let it autolyze for 30 minutes to 1 hour.  After adding just under a tablespoon of salt, I add a tablespoon or two of olive oil and mix it up with a dough scraper and my hands.  I turn it with the scraper every 30 minutes for a couple of hours and then let it sit on the counter for 30-90 minutes.  I bulk retard the dough at least overnight in the same bowl I mixed it in (the olive oil really cleans the bowl up when you do the stretch-and-folds in the bowl) and then shape it and let it proof overnight to bake in the morning.

 I preheat my covered baker to 500 and bake with the lid on for 33 minutes and then at convention 465 degrees for 14-15 minutes with the lid off.

The dough stuck to the banneton a little bit, and it dropped too close to the edge, but came right out when it was finished baking.

I was really pleased with the crumb as well.

I will try to post again with much less of a gap.  Love to see everyone's bakes.  Best, Phyllis

Comments

dabrownman's picture
dabrownman

Hearty, healthy and full if flavor. Simple is good indeed but fast is not and it is good to know it still takes two overnights to get it just right:-)  I'm assuming the 2nd one is shpoed retard too?  Can't hurry old man time or greatness!

Glad to see your post and happy baking Phyllis.

CAphyl's picture
CAphyl

Second trip into the fridge is a shaped retard.  I tell you some times I leave this dough in the fridge for days before baking, and it still comes out so wel.l  I find that this method allows the dough to have a higher hydration, so I can get the nice crumb.  It only took me four years to figure this out!  You would think that after seeing all of your loaves, as well as Dave's and Ian's, I could have got it down sooner!  I need to try some different ones, but I seemed locked in this bread-baking rhythm!  Got to go...going to do turkey burgers on the grill along with potatoes and carrots.  Thanks for your encouragement, as always.  Best,  Phyllis

p.s. it is getting hot now again, and I am sure it is the same in Arizona.  It was kind of a cool spring....

dabrownman's picture
dabrownman

for 116 for another record today....pass the beer and jump in the pool!

PalwithnoovenP's picture
PalwithnoovenP

Wow! I do the same too! I don't measure too and go by feel. I'm lucky it always turns out well. I'm new to sourdough and I have a busy schedule soI will try this method some time, sounds great!

CAphyl's picture
CAphyl

Once you start baking with sourdough, you can't go back!  Good luck and enjoy your baking!  Phyllis

PalwithnoovenP's picture
PalwithnoovenP
PalwithnoovenP's picture
PalwithnoovenP

Wow! I do the same too! I don't measure too and go by feel. I'm lucky it always turns out well. I'm new to sourdough and I have a busy schedule so I will try this method some time, sounds great!

baybakin's picture
baybakin

Looks great! I love my covered baker (I have the same one you do). Keep up the good baking.

CAphyl's picture
CAphyl

I love the covered baker as it makes the best bread.  I just got a new one as I cracked the bottom of the last one from too much use!  Thanks for your kind words.  Best,  Phyllis

dmsnyder's picture
dmsnyder

The procedure you have worked out is so similar to what I do with the SJSD. The flour mix is a little different, but you may still want to fiddle with that to see if you can get even better flavor. I wouldn't say you are "stuck" if you continue to find new and easier methods for your favorite breads.

Happy baking!

David

CAphyl's picture
CAphyl

I did adapt it from your SJSD recipe, which I also make all the time.  I love the Italian baguette recipe as well, so I thought I would try the same methods on my classic sourdough recipe. It works great, so thanks for the inspiration.

I will keep tabs on my friend...he is doing much better than I did when I first started.  He said he would look at your recipes, as I think you do such a wonderful job of providing detailed instructions.  All the best, Phyllis

 

 

 

dmsnyder's picture
dmsnyder

Good for you, Phyllis! I have a couple more breads I have made recently I want to try with the SJSD method. Note that I intend to continue following the principle I was taught at the SFBI (even though I don't really understand its basis): Retard high-hydration doughs in bulk. Retard low-hydration doughs after shaping loaves.

Thanks for your kind words regarding my instructions. If you find they make the recipes more accessible, even to inexperienced bakers, I have achieved my goal!

Happy baking!

David