The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread crumb sourdough

Portus's picture
Portus

Bread crumb sourdough

Recently on the verge of discarding a small piece of soon-to-be stale bread leavings, I was constrained to recycle rather than discard.  Strange decision for one with Norvicensian rather than Scottish ancestry! 

With this in mind, I Googled a few combinations of relevant words and came across “Bread Crumb Sourdough” recipe on www.Wildyeastblog.com.  I think it may have featured on TFL before?  This provided the platform for some fun and, as my loaf remnant was more whole wheat than rye, it required a tweak or two that I forgot to record. 

Anyway, the loaf was light of crust and the slices were soft in texture with a slight nutty taste on the palette.  Not to push the recycle envelope too far, I think a croque monsieur will be on the menu as the surviving loaf approaches old age!  Subjoined is a couple of not-so-good iPhone photos.  Next time I might try lifting the hydration a few beeps.

 

DanAyo's picture
DanAyo

That crumb shot shows the loaf standing very tall. I followed your link but didn’t see it? Could you check that out help me find the recipe?

was the loaf from the crumb shot free formed or in a cloche or something? Great job!

Dan

Portus's picture
Portus

Hi Dan.  I shaped the dough into batards quite tightly, then proofed them in a couche.  Joe

DanAyo's picture
DanAyo

I’d really like to get my bread to stand tall and rise up like that. I’m envious ;=)

You’ve also peaked my interest in Altus bread. Thanks, Joe.

Dan

Portus's picture
Portus

I fear each time I bake that a pancake or Frisbee will emerge from the furnace!  Over time my successful rises have not depended so much on hydration as an early steam boost (a few minutes before loading the loaves), higher than recommended initial heat to kick-start the rise - specially the baking stone/steel, shaping to a reasonably tight bundle, proper support during proofing and ultimately a healthy starter.  Also, recipes/formulae that start with a poolish appear to work best for me.  All said, I think my NMNF rye starter is the key; it plods along - this one was spawned on 29th December and seems to still have sufficiently active seed to produce at least a baker's dozen of loaves!

DanAyo's picture
DanAyo

You mentioned a early steam boost. I assume you are baking on a stone and not in a DO.

Portus's picture
Portus

... and rather than 1" granite, which I discarded as too bulky and inefficient, I use a le Creuset griddle.  The boost is about half a cup of water tossed into a roasting pan filled with lava rocks a few minutes before loading to atomise the oven; my guess though is most if not all that moisture has evaporated by the time the loaf lands on the deck.  Second and occasionally a third steam boost follows.  Sometimes I cover the loaf with a SS mixing bowl, sometimes I use a DO if baking a boule, but mostly it is exposed buck naked to the elements.  I also confirm that my pancakes far outweigh my high-risers!

Portus's picture
Portus

... I live at an altitude of +5400 ft above sea level.  I guess this also differentiates my outcomes from those for folk living at sea level regards any given recipe - https://www.village-bakery.com/baking-great-bread-high-altitude/. Joe

clazar123's picture
clazar123

http://www.wildyeastblog.com/bread-crumb-sourdough/#more-7861

What you are referring to is "altus" . Search that term here and on google. Lots of info!

DanAyo's picture
DanAyo

The keyword, “Altus” did the trick. I’m always looking for ways to flavor breads. I love seeds. I’m investigating Toadies and now Altus. Every bread I eat gets compared to my favorite, Hamelman’s Five Grain Levain and so far all fall very short. I’m looking for a couple of competitors...

Some of dabrownman’s concoctions blow my mind, but I’m not sure I’m ready for the complexity, but I plan to get around to it. I’d have to order some of his ingredients. Things like, eye of toad, or oil extract from the amazon orchid. Hehehe.

Does bread crumbs have a distinct affect on the bread’s flavor? Does it affect the texture?

Dan

katyajini's picture
katyajini