The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Bread_15% Whole Wheat Tartine Bread

Sourdough Bread_15% Whole Wheat Tartine Bread

mukgling's picture
mukgling

Description

Wild Yeast Starter Leaven(Levain)
15% Whole Wheat Tartine Bread
Natural Fermentation Bread, home baking

집에서 사워도우 빵 만들기_천연발효 스타터 르뱅(르방)_통밀15% 타르틴브레드 천연발효빵 자연발효빵_홈베이킹










Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

Instructions

** Video subtitles can be set in two languages: Korean and English **
** You can set subtitles on screen **

How to make Sourdough Bread
Wild Yeast Starter Leaven(Levain)
15% Whole Wheat Tartine Bread
Natural Fermentation Bread
home baking

Bread Making
Home baking

How to make a Sourdough Starter
How to Make Sourdough Bread (like a Tartine Bread)
How to make a Country Bread
home baking, homemade
Lodge Combo Cooker (Lodge Pan) Lodge

Tartine Bread Book Note


** Making starter(natural fermentation) **

Making Starter Day 1
20g (whole wheat flour 10g + all purpose flour 10g)
20g water (34℃)
Mix evenly as above formula.
Actual completion temperature: 34 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 2
40g 1day dough
(I have opened the lid for a long time so the first dough surface is dry.)
40g (whole wheat flour 20g + all purpose flour 20g)
40 g water (31℃)
Mix evenly as above formula.
Actual completion temperature: 29 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 32
40g 2day dough (Double expansion of the dough volume)
40g (whole wheat flour 20g + all purpose flour 20g)
40 g water (33℃)
Mix evenly as above formula.
Actual completion temperature: 27.9 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)

When you smell starter dough
Until the smell of alcohol and carbon dioxide(CO2) is felt well
Repeat the above procedure.
It usually seems to be completed in 4 ~ 5 days.


** Making Leaven(Levain)(pre-fermented dough) **
120g starter (well fermented state)
120g (whole wheat flour 60g + all purpose flour 60g)
108 g of water (90% of the amount of flour, 26℃)
Mix evenly as above formula
Actual completion temperature: 27.8 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Ferment until two times more swollen.


** Making dough **
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough formula, 1 loaf(dough weight: 800 g)
B's (%): 77%, Tr (g): 305 g Water
(285g of water before salt injection + 20g of water after salt injection)
B's (%): 23%, Tr (g): 91g Leaven(Levain)
B's (%): 45%, Tr (g): 178 g Strong flour
B's (%): 40%, Tr (g): 158 g All purpose flour
B's (%): 15%, Tr (g): 59g Whole wheat flour
B's (%): 2%, Tr (g): 8g Salt


Process
1. Put 285g of water (26 ℃) into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour and mix by hand until no flour is visible.
4. 30 minutes of rest at room temperature(autolyze)
5. Add 20g of salt and the remaining water and mix evenly by hand.
6. After 30 minutes of rest, the first fold (folding)
7. After 30 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, the third fold (folding)
9. After 30 minutes of rest, the fourth fold (folding)
10. Rest for 30 ~ 40 minutes
11. Fold the dough lightly and round it
12. Rest at room temperature for 30 minutes
13. Fold the dough lightly and round it, then panning dough in Banneton
15. Second fermentation: refrigerator 5 ℃ low temperature fermentation (15 ~ 16 hours)
16. Preheat oven and lodge 10-inch combo cooker
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven is 250 ℃)
    Preheat oven to 10 inches in a combo cooker for more than 20 minutes preheating
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. Remove the second fermented dough from the Banneton(de-panning).
18. Put the dough into the preheated lodge 10-inch combo cooker floor
19. Scoring on top of dough
20. Cover the lodge 10-inch combo cooker lid.
21. Put in the oven
22. After baking for 25 minutes, remove the lodge lid(cover) and continue baking for 25 minutes
    (At this time, lower the temperature to 220 ~ 230 ℃ and bake.)
23. Remove the bread from the oven and cool
24. Tasting after completion of bread

Test results
1. The volume expansion of dough due to natural fermentation is low compared with the Commercial yeast dough.
   However, Lots of volume expansion after baking (strong oven spring)
2. Compared with the Commercial yeast country bread,
   There is moisture, there is a difference in texture
3. Sour and unique flavor compared to the Commercial yeast country bread

* Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

Comments

Bread1965's picture
Bread1965

Mukgling -

Very nice video and a fantastic looking (and sounding) loaf. Thank you for posting!

mukgling's picture
mukgling

Thank you for watching my video~!