The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1-2-3 Sourdough

Danni3ll3's picture
Danni3ll3

1-2-3 Sourdough

I was surfing this site and saw the idea of 1-2-3 sourdough and thought "Why not?" since I had some levain left over from my other bake. I built up what I had left in two builds to 288 g of 100% unbleached flour starter.

I autolysed 540 g of water with 64 g dark rye, 128 g whole grain spelt, 50 g buckwheat, 200 g whole grain whole wheat and 422 g of Rogers unbleached no additives all purpose flour. This sat for an hour or so. I then added the 288 g of starter and 20 g of salt. The dough was pretty stiff so I added the 36 g of reserved water plus additional water until the dough felt like I thought it should. That came out to be a total of 60 g additional water. I guess the whole grain absorbed more water than the formula allows for.

I took a page out of DAB's method and did 3 sets of 30 slaps and folds 20 minutes apart, then 3 sets of 4 folds 20 minutes apart. The dough rested until it was about 30% risen. 

I pre-shaped using the letter fold method and let it sit for about 45 minutes. Then I shaped it and put it in my proofing baskets. It proofed for about an hour and a half. I may have under proofed it a bit but the poke test told me it was ready when it looked like it was about there. These loaves were smaller than usual so it was a bit hard to judge if they were ready.

I baked it not quite as per my usual method because I was busy doing something else and lost track of time. It was baked at 500 degrees for 25 minutes, 5 minutes at 450 degrees and then I took the lid off for another 17 minutes until nice and dark.

I don't have a crumb shot but apparently it was quite good according to my daughter who took a loaf to work. They devoured it. I still have one loaf left but I may be giving it away so I might not have a crumb shot at all. 

Overall, I am happy this turned out so this is one more trick up my sleeve if I want a loaf in one day and have left over levain.

Comments

leslieruf's picture
leslieruf

especially as you can just scale the recipe so very easily based on how left over levain you have!

loaves look awsome! well done

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Looks like a recipe for every skill level.

dabrownman's picture
dabrownman

With the extra whole grains in this one It would need some mire water for sure just to do the slap and folds instead of 2 slaps and one fold technique:-)  No wonder this one was devoured.  Better to call this barbarian bread for the reaction it emotes!

Well done and happy baking