The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chewier sourdough bread

Bread doc's picture
Bread doc

Chewier sourdough bread

I have been baking with a sourdough starter that I like a lot.  I mix it up in the evening, let it overnight in the oven (with a pilot light, lucky me!) and then mix it up in the morning.  (Ankarsrum mixer, lucky me again) I rise it the second and third times in the oven too,  and it takes about 90 minutes each time. Taste is great, but I would like it a little chewier.  Would slower rising help make it chewier?

David R's picture
David R

... or the entire thing?

Bread doc's picture
Bread doc

 The crust is pretty OK, I was looking for the crumb/body of the loaf to be chewier.  I put a pan of water on the rack below, and do the first 10 minutes at 425 degrees, which gives a nice crust.

Maybe I need a higher gluten bread flour, as another poster has suggested

estherc's picture
estherc

Bread flour will render a chewier crumb than AP. Bob's Artisan flour is 5gms of protein vs King Arthur's which is 4%, the same as their AP. 

Bread doc's picture
Bread doc

Thanks for the comment.  I use an AP organic flour, probably 4 % but I will check, and try to get a higher gluten flour.  I am in Canada so some of the US named brands I have not seen here.

Danni3ll3's picture
Danni3ll3

add vital wheat gluten to your organic flour to up the protein content. 

This link will help you calculate how much. 

http://flourmath.bradfordrobertson.com/