The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wine sourdough and my bread

inumeridiieri's picture
inumeridiieri

Wine sourdough and my bread

Wine sourdough and my bread

The father of this sourdough

http://www.alfornodiosvy.com/forum/viewtopic.php?f=2&t=3058


Wine sourdough...Bran, wine, flour together they create something unique.
Mix the bran with the wine until a mixture is not too hard, wait 3 days. Dry in oven at 60 ° C for 6 hours, Combine bran flour and water together in these proportions:
White flour ( 10 g proteins ) 50 g water 35 g bran 10 g, let it ferment to the heat until bubbles appear, usually 2/3 days are needed.
Feed again with the same proportions...sourdough is ready :-)

After 4 days...

Genzano bread with this levain
First dough
White flour 80 g
Water 80 g
Starter 40 g
Final dough
200 g first dough
White flour 800 g
Water 586 g
Salt 18 g

Beautiful flavor :-)

This bread is typical of the Castelli Romani and has a characteristic: no cutting on the surface.

Happy baking :-)

Gaetano

BreadBabies's picture
BreadBabies

Looks delicious. Nice work.

inumeridiieri's picture
inumeridiieri

Thanks @BreadBabies

yozzause's picture
yozzause

 I like it and worth giving it a try  plenty of good red wine here

regards Derek

inumeridiieri's picture
inumeridiieri

A good wine is always welcome :-)

Gaetano

dabrownman's picture
dabrownman

wise way to go.  I made a red wine bread using wine for the liquid and it killed the levain so no rise at all.  I love the bran starter and will give it a go ASAP.  I use a bran levain  for just about every bread now a days so a bran starter sounds interesting.

The bread really looks grand.  Well done and happy baking

inumeridiieri's picture
inumeridiieri

This is a great sourdough. If you can test this sourdough, you will be amazed.

breadforfun's picture
breadforfun

Hi Gaetano, that is a lovely looking bread.

If I understand the procedure, you first mix the bran with the wine, allow it to ferment, then dry it out.  The levain is then built with this as the inoculation and wheat flour is used to make the builds.  Is this correct? Presumably, some of the wine yeast remains and becomes part of the levain.

Does the levain made in this way behave or taste differently from a normal levain in your experience?

Nice work!. Thanks.

-Brad

inumeridiieri's picture
inumeridiieri

Thank you for your appreciation. Yes mix the bran with wine, allow it to ferment for 2/3 days then dry it. You can use bran in the flour 5/10% . The taste is more different and you will feel the aroma of wine. This sourdough is very strong :-) On the third day it tripled by volume in three hours...and the fourth day quadrupled the volume 1+3 ...

Great flavor and remarkable strength.

Gaetano

breadforfun's picture
breadforfun

Allora, I must try it.

Thanks, Gaetano.

-Brad