If by "heavier" you mean dense with small holes in the crumb, what you want is a more "open" crumb.
Several variables under your control can be manipulated. The most basic change in your recipes would be to use more water (higher hydration).
You also need:
1. good gluten development (adequate kneading and/or folding),
2. sufficient bulk fermentation to achieve lots of CO2 bubbles in the dough,
3. gentle handling of dough while dividing and shaping, so as to not deflate the bubbles too much,
4. shaping to achieve a good "skin" to support the loaves rising, and5. a hot oven, preferably with a thoroughly heated stone and steam at the start of the bake to optimize oven spring.
As I understand it, these are the variables that will make a "lighter," more open crumb. Note: Higher hydration is key.
Now, you can probably modify a formula you already have to achieve this, but I have most recently baked really nice sourdoughs using Leader's "Local Breads" - the Polish Cottage Rye, for example - and Hamelman's "Bread," particularly the Miche, Pointe-a-Calliere.
I hope this helps. I'm looking forward to the suggestions of more experienced bakers myself.
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Lighter sourdough
Hi Richard,
If by "heavier" you mean dense with small holes in the crumb, what you want is a more "open" crumb.
Several variables under your control can be manipulated. The most basic change in your recipes would be to use more water (higher hydration).
You also need:
1. good gluten development (adequate kneading and/or folding),
2. sufficient bulk fermentation to achieve lots of CO2 bubbles in the dough,
3. gentle handling of dough while dividing and shaping, so as to not deflate the bubbles too much,
4. shaping to achieve a good "skin" to support the loaves rising, and5. a hot oven, preferably with a thoroughly heated stone and steam at the start of the bake to optimize oven spring.
As I understand it, these are the variables that will make a "lighter," more open crumb. Note: Higher hydration is key.
Now, you can probably modify a formula you already have to achieve this, but I have most recently baked really nice sourdoughs using Leader's "Local Breads" - the Polish Cottage Rye, for example - and Hamelman's "Bread," particularly the Miche, Pointe-a-Calliere.
I hope this helps. I'm looking forward to the suggestions of more experienced bakers myself.
David
Don't forget ACTIVE starter...
or a yeast kicker. Have fun!
Susan from San Diego
Oh, yeah. I did forget <blush>
Having an active starter does help.
David
... active starter ...
Does this look okay?
http://oldwithoutmoney.com/yeast1a.jpg
- Richard
www.oldwithoutmoney.com
The photo looks great!
Susan from San Diego
Adding some instant yeast....
Can make for a lighter loaf too. It just won't be quite as sour.
SOL
I just tried bwraith's
I just tried bwraith's sourdough NYT NoKnead bread today. It was wonderful - and you couldn't ask for a simpler recipe.
http://www.thefreshloaf.com/comment/reply/4420