The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Well, this was fun!

TomK's picture
TomK

Well, this was fun!

I’ve been making this bread every  weekend since mid-April with the goal of entering it in the county fair, which has a sourdough division this year. The theme of the fair this year is “Over the Moon”, hence the stencil. 

I made 3 batches of 2 loaves each so I’d have plenty to choose from, this one looked the nicest.

The bake was really darker than what the lead photo shows, and the crust was nicely blistered. I was surprised that the judges only cut a small triangle from each entry, it seems hard to judge the crumb from that.

I suspect the crumb of the loaf I submitted wasn’t nearly as open as I hoped, of course I don’t know because I couldn’t cut that one, but this loaf is from my first of the 3 batches:

I wish I was able to get that crumb regularly. Unfortunately I’m still quite uneven,  I don’t know whether it’s variables in my shaping or proofing. I’ll keep experimenting and hopefully next year try it again.

Here’s my recipe for Multigrain Sourdough with Cracked Rye and Barley:

Soaker (night before):

100 g. freshly cracked rye 

100 g. freshly cracked barley 

4 g. salt

400 g. boiling water. Leave on counter overnight.

for the dough:

700 g. Artisan Baker’s Plus (Central Milling)

149 g. freshly ground Red Fife wheat, #40 sifted

26 g. freshly ground rye, #40 sifted

465 g. Water

250 g. levain, 3-stage build from NMNF starter, partly bran fed, 100% hydration. Many thanks to dabrownman for the NMNF scheme!

20 g. salt

I’ve been finding it easiest to mix the soaker with the water first because the soaker is so firm and lumpy, then add the flours and mix until shaggy, then autolyse for 90 minutes before adding salt and levain and mixing for 6 minutes (Ankarsrum) , rest 15, mix 3 more , rest 15, another 3 minutes and then transfer to my bulk container where I did 5 sets of stretch-and-folds on 30 minute intervals. I judged the dough was ready to divide after about 3and a half hours total bulk ferment at 82df. Preshape, rest 30 minutes, and shape (stitching). The loaf that went to the fair got 20 minutes proofing at 82df, then 15 hours in the fridge and into a hot Dutch oven with only enough delay to score and stencil.

 The loaf with the nice crumb got 1 hour warm proof and 30 minutes in the fridge while the oven warmed up to 500.

I’m very happy with the texture and flavor of this recipe but after a couple of months with it I think I’ll make some white bread next. ;-)

Tom

 

Comments

Yippee's picture
Yippee

Your loaves look awesome! 

Yippee

TomK's picture
TomK

Thanks! I learned a lot from baking this same bread for many weeks, usually I jump around to different recipes.

Tom

 

Edo Bread's picture
Edo Bread

Congrats - looks like a champion loaf!

TomK's picture
TomK

 Thanks! It’s certainly a confidence builder.

Tom

Danni3ll3's picture
Danni3ll3

I wish our fair had a sourdough division. Well done!

TomK's picture
TomK

Thanks Danni,

Maybe you could enter some of yours in the yeasted bread division, it might nudge the powers that be to make a change. Last year I considered entering but there was no sourdough division. In Marin County no less, where artisanal bakeries are everywhere. Don’t know what caused the change but I want to encourage it.

Tom

Floydm's picture
Floydm

That is a lovely loaf!

TomK's picture
TomK

 Thank you, Floyd, and thank you for The Fresh Loaf! I couldn’t have had this success without the help of this community you’ve brought together.

Tom

Benito's picture
Benito

Wow congratulations, something for us newbies to aspire to.

Benny

TomK's picture
TomK

Thanks, Benny.

 I guess I’ve sort of been considering myself a newbie but I can’t really get away with that anymore. ;-)

I’ve been baking weekly for about 4 years now and while much improved, it would take a lifetime to reach the level of expertise of some of the bakers on here.

Tom