The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thursday Afternoon Bake

Jacob Lockcuff's picture
Jacob Lockcuff

Thursday Afternoon Bake

      Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.

- 497g Strong White Bread Flour

- 3g Malted Rye Flour

- 100g Ferment (65% Hydration Sourdough Starter)

- 350g Water

- 10g Sea Salt

      Yesterday (Wednesday) morning, I mixed the leaven build, which consisted of 50g of my 50% Hydration Sourdough starter, 50g strong white bread flour, 50g freshly milled hard red wheat, and 65g water. It came out at roughly 65% hydration. About 3 hours later I mixed the flours and water listed above together to let "autolyse" to build gluten for 2 hours. I then added the ferment mixture and the salt plus around 1 tsp. water to dissolve the salt, and I mixed it together well. Now, in one of these I actually added some raisins and walnuts previously coated in a little cinnamon/sugar mixture to make a cinnamon raisin bread. The other was kept plain. After mixing, I stretch and folded the dough every 30 minutes for 2 hours, about 4 sets in total. It then sat for 3 hours, resulting in around 5 hours of bulk ferment anywhere from 70-100 degrees F. It was then ready for the fridge, so I dumped it out, pre-shaped it, let it rest 25 minutes, and finally shaped it. It went into the fridge at 38 degrees F for around 15-17 hours. This afternoon it got baked in a dutch oven at 500 degrees F for 20 minutes covered, then uncovered for 35 minutes at 450 degrees F. I'm very happy with the end result. I'll show a crumb shot once it's done cooling this evening. Have a good day everyone.

Bench rest!Cinnamon raisin bread crackling like a fire...Raisin bread (left) and white bread (right) cooling

Comments

Lechem's picture
Lechem

I love the way it fits in the palm of your hand. Lovely bake.

Jacob Lockcuff's picture
Jacob Lockcuff

Here's a picture that I promised. At 70% Hydration it's pretty open. I think it did overproof ever so slightly (Large, Irregular holes), but that will be adjusted next bake. I think I'm going to add some red wheat and drop proofing time to 14h next time. Normally 16h is perfect, but I've never used malt powder before, and it really made the dough a lot more active. I'm  quite a fan!

All in all, this bread is very good. I will be baking this more often!