The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brackets Landing Sour

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blockkevin's picture
blockkevin

Brackets Landing Sour

Hello Again-

 

Sorry I haven't posted here for awhile I have been baking regurarly, but I just started a new job, and haven't had the time to write up any of the breads I have baked recently.

 

This is a bread that I developed trying to utilize a large percentage of my firm levain, it is loosly based on a bread from Essential Bakery called Fremont sour. I came up with the name of my version based on the town that I live in. I also took a few ideas from some of the breads that have been posted here recently, including ehanner's version of Susan's sourdough using barley malt syrup. This bread really turned out great, the flavor has a sweetness that I would attribute to the barley malt, and the crust was really crispy. I also loved the look of it, slightly red, and glossy with beautiful fermentation blisters from the overnight retarding in the fridge.

 

Brackets Landing Sour

Final Build of Levain

  • Fermented Firm dough levain (50% Hydration) 25g 20%
  • Water 75-80deg. 76g 60%
  • KAF AP Flour 127g 100%

Final Dough

  • KAF AP Flour 510g 88%
  • Fairhaven Mills Course Whole Wheat Flour 40g 7%
  • Fairhaven Mills Course Whole Rye Flour 30g 5%
  • Salt 14g 2.35%
  • Water 75-80deg 348g 60%
  • Barley Malt Syrup 17g 3%
  • Fermented Levain 228g(All of Above) 40%
  • Instant Yeast 1/2t.


Method

8-12 hours before baking prepare the levain, and allow it to ferment at room temperature until at least doubled in bulk.

To mix, add all ingredients except salt, and mix until a shaggy dough forms. Autolyse 20 minutes. To finish add salt, and finish kneading by machine or hand until moderate gluten development, approx 8-10 minutes. I used my new kitchenaid mixer, and it took 8 minutes, and the dough easily cleaned the sides of the bowl. Place the dough into a lighly oiled container, and let ferment for one hour. After one hour give the dough a turn, and return to the bowl to finish fermenting about 1.5-2 hours more. Divide the dough in half, round into a rough ball, and allow the bread to relax for 15-20 minutes. Shape into form of your choice, cover, and place into the fridge for 8-12 hours. Take the bread out of the fridge, about one hour before baking, just to take the chill off, it should already have doubled in bulk, and be ready for the oven, Preheat the oven to 475deg. When you are ready to bake score the loaf as desired, mist with water, and place into the oven. Bake with steam for the first 15 minutes, rotate the loaves, remove the steam pan, and turn down the oven to 425 to finish baking about 15-20 more minutes. When the loaves are finished turn off the oven, crack the door, and leave them in for an additonal 10 minutes. ( I stole this trick from dsnyder!) this allows the crust to set, and it helps keep a crispy crust. Remove the bread from the oven, and allow to cool for 2 hours before cutting. Enjoy!

 

 

 

 

holds99's picture
holds99

Very nice job and your scoring is great!  Thanks for sharing your recipe and instructions.

Howard

rubato456's picture
rubato456

this is a keeper. will have to try 

deborah