The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vanessa Kimball miso and sesame sourdough

ChetBaker's picture
ChetBaker

Vanessa Kimball miso and sesame sourdough

Hi all,

 

Just tried the miso and sesame sourdough from The Sourdough School by Vanessa Kimbell.

It's an 80% hydration dough with a tangzoun roux added.

The dough came together quite nicely but 2.5 hours into the bulk it started to loose it's elasticity and my fingers started going through the dough whilst trying for a coil fold.

I've decided that if it has no structure now it is not going miraculously develop some in the next hour. So to avoid a messy attempt at shaping it I've given up. Hey ho, we win some and loose some!

 

Anyone else tried this bread? Got any high hydration tips? I'm autolysing whilst I'm at work (8-10 hours) and am proving in my oven with a tray of hot water on the bottom shelf for temp. Could the steamy atmosphere be working against me?

Or should I have completed my bulk in the fridge? That could firm up the dough a bit?

 

Thanks fellow bakers!

 

Your baker,

 

Chetbaker 

ChetBaker's picture
ChetBaker

I'm having another go, after sleeping on this.

I've got some very strong Canadian bread flour which has 14.8%protein in. That should take the hydration better than yesterday's attempt (which was Shipton Mills Organic strong white flour which is 12% (this is in the UK)).

 

My dough feels lovely and supple during the bulk prove. A gorgeous aroma from the sesame oil and the miso. I'll be shaping later on but already feel positive about it.

 

Anyone else playing around with Vanessa Kimbell's book? There's some lovely recipes in there, just wished there was more detail about flour protein vs hydration...or maybe I should have read the book in more detail :)

 

Cheers!

 

Your baker,

Chetbaker

BakersRoom's picture
BakersRoom

Did the bread lose its elasticity because it was overproofed, or just because the gluten relaxed too much?  Were you doing stretch and folds throughout bulk?

What innoculation % did you use?  Because 2.5 hours with a 12.5% innoculation is what I use for my 80% bread.  Did you use fractional hydration?  

 

Owen's picture
Owen

Just looking at the recipe now. It's unclear whether the flour/water amounts for the roux come out of the total amount, or are in addition to the total. Any suggestions?

Edit: Doing the calculations suggests that the roux ingredients come out of the total, as the hydration would be almost 100% if it was in addition to the ingredient list.