Help in turning my purist bread
hi guys!
ive been baking sourdough for a few years now. been baking this hopefully pictured lovely 100% white spelt bread with lovely crumb quite happily. Also making Trevor j wilsons Champlain sourdough Recipe. I use the fridge already for proofing.
My problem is newborn 3rd baby due in a few weeks. Basically I want to make something that is quicker and easier. I am a purist really hate adding stuff to my bread but needs must For a short period. I am after a recipe that's only a few hours long, using white/ rye/ white spelt in combination or alone. I would like to still use my starters for flavour and to keep them alive but add some packet yeast to take off some hours of stretching and folding. I would still like open crumb if poss.
I have a kitchen aid, but don't use at the moment.
can anyone recommend a good recipe?
❤️❤️
Lovely bread! Great crumb.
Ok... so it takes 25 hours but with little planning you can have fresh bread everyday with very minimal involvement. It can be 100% sourdough too.
It's very simple. High hydration, 1% starter and 2% salt. For a 50:50 bread and whole-wheat dough you can go up to 90% hydration. For all bread flour 75% hydration works well. There is a range according to flour being used but needs to be of the no knead consistency. Bear in mind that bread flour with a percentage of rye and/or spelt would be alright but an all spelt flour dough will ferment quicker.
Simply mix the dough and leave for 24 hours (giving one stretch and fold at the 12+ hour mark). Shape and final proof for one hour. Bake.
So it does take 25 hours in all but if you plan it in such a way you can have bread on the go with no work. Prepare Saturday morning and have fresh bread Sunday morning. Sunday morning quickly mix another dough and have fresh bread Monday morning. Won't take long at all. Before bed just give it a turn or two and that's it.
Look up, on google, Yohan Ferrant's Do Nothing Bread.
All the best for the new arrival.
So it's about 12 hours in, im now having to resist the urge to fold it! Ridiculous.
Quick question, all the videos show proving in heavily floured bannetons with cloths in. can I do it straight in the banneton with lots of flour? Or will it just stick at this hydration? should I use tea towel? Not used to using cloth things.
There will be a fold. You can wet your hands and letter fold one way and then the other. So its a 24 hour bulk ferment with a fold to suit your schedule anytime after 12 hours.
At this hydration a well floured cloth would be best. Rice flour a very good option too.
I tried to upload photo with results but totally failed so started new thread, you can see my ciabatta like results there.. can I lower hysdration to get better shape? X
I am very very new to bread baking. The hydration concept is new to me. If I am making a loaf with 8 oz whole wheat flour, at 90% hydration do I use about 7.2 oz of liquid by weight? 7.2 oz weight on the scale, not fluid oz. Is this correct?
I saw a recipe on this site (link below) by
http://www.thefreshloaf.com/node/28703/very-small-batches-very-simple-bread
Its an excellant recipe.I highly recommend it.
I used the same proportions for a whole wheat option. The bread was good if a little dense which I attributed to whole wheat. Now I realise I used less water than the recipe called for and probably with more water the result would have been different.
This is not a sourdough recipe.
I will use 8 ounces flour, one teaspoon dry yeast, half teaspoon salt.
It's very easy. Hydration percentage is done by weight! Water/Flour x 100.
Grams is easy as 1g water = 1ml. No conversion necessary. This is for water only.
But if you keep everything the same then it will be fine. So when using ounces keep everything as weight and not volume. It won't matter if it's grams or ounces. So 7.2oz of water to 8oz of flour is 90% hydration.
Let's convert it to grams and see if it works.
8oz = 226.796g
7.2oz = 204.117g
204.117 / 226.796 = 0.90000 x 100 = 90% hydration!
Thank you. Just incorporated the advice in the loaf I am making now. I also see now how roti / chapati / Indian flatbread dough that is more hydrated makes softer fluffier rotis.
Make your standard sourdough. About halfway thru the bulking when the dough has developed some flavor, make a paste using water and about 5 grams yeast for each loaf. Spread out the dough and spread on the yeast, roll up and knead it into the dough and continue as if the dough wasn't sourdough and already bulked. Divide, rest and shape watching the final rise and bake.
Amazing lechem! Looks ideal.. I'm not used to shaping anything with that high a hydration but the crumb looks lovely and long ferme probably tastes good to. I will defo give it a go :) thank you --
shaping doesn't have to be perfect either. Like a ciabatta.
Sounds good too mini oven!
How about a change in method to keep it free of commercial yeast? So you just have a couple of short intervals of work followed by an overnight ferment at room temperature then a shape/proof of just 2 hours in the morning before going into a hot oven?
http://www.thefreshloaf.com/node/44111/easy-sourdough-part-1
This is wheat, but I make my overnight spelt loaves in more or less the same way (with a little less starter and a little more wholemeal spelt)
-Gordon
couple of weeks ago and added a yeast poolish to the mx for our usual sourdough. It only took 5 hours from mixing until the dough was ready for the oven and 7 hours total from mixing to being able to slice the bread. It was tasty as well. You can sub your flour and level of hydration you use in place of the sprouted grains I use. This will get you a nice SD bread that is about as fast from mixing to eating as one can get.
http://www.thefreshloaf.com/node/50513/50-percent-sprouted-9-grain-bran-levain-sd-poolish-kicker-and-yeast-hamburger-thins
Happy baking
These suggestions are good guys, thanks. I've been thinking about a poolish as flavour and simple, but never tried..
Spiking sourdough is a fairly common practice - depending on the length of the bulk fermentation and the size of the batch you may need something on the order of 0.5-1 g of IDY. Say, for 500 g of flour and 5 hours bulk fermentation (which in my mind translates to 7-10% of prefermented flour) I would add 1 g. and expect the fermentation time to be cut in half.
Alternatively, you could increase the amount of prefermented flour - this will also speed things up. For example, for 15% prefermented flour I expect to spend 5 hours from the initial mix to the baked bread cooling down on the rack.