The Fresh Loaf

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Sourdough Flaxseed Currant Bread

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coffeemachine's picture
coffeemachine

Sourdough Flaxseed Currant Bread

This is my second ever sourdough attempt. The recipe is adapted from Susan from the  Wild Yeast Blog and converted to use with sourdough. Here are the modifications I made:

 

  • Instead of making the poolish, I made a 100% hydration levain from my stiff WW sourdough starter to equal the amount of poolish. 
  • Skipped the yeast called for in the final dough.
  • Fermented for 2hrs at ~75deg F, folding at 30, 60 and 120min.
  • Retarded in fridge overnight (~8hrs).
  • Took dough out of the fridge and let it warm up for ~1hr before shaping.
  • proofed for ~2hrs. 
  • I also halved the recipe. 

 

And here are the results:

They tasted divine! I do think 1. I over fermented (the dough had almost tripled in volume while i slept =P ) and 2. I handled the dough a little too much during shaping. Hence the lack of big holes like Susan's.  But the texture is still light, and I've happily eaten them as is, with honey, with cheese spreads, with soup, and in a sandwich. Very versatile bread!

 

Ah, my images are blurry and pixely -- they're taken with the iSight camera on my macbook pro. Sigh.... I must be the last person on earth (well, maybe the last person on the internet is more accurate) without a digital camera...

Janedo's picture
Janedo

They still look very nice through those blurry pictures! And I'm sure they tasted great. I'll go take a look at Susan's recipe. The sourdough must have made your bread lovely.

Jane 

coffeemachine's picture
coffeemachine

Thanks for the compliment, Jane. Sourdough did make it taste great. I just wish I got bigger holes. Ah well, all the more reason to try it again =)

 

Violet 

holds99's picture
holds99

Your bread looks good.

FWIW.  If your starter isn't at full strength (building it for a day or so in advance of baking) the yeast will help compensate for a less active starter.  You may want to consider using the the amount of yeast called for in the recipe.  If you're only using a small amount of yeast in your final dough mixture, then it shouldn't have a detrimental effect on the taste of the bread, even with a sourdough levain, and may give your loaves a bit more rise and oven spring.  From my experience hydration and gluten development are key to achieving an open crumb. One thing you may also want to consider is developing the gluten more with a few stretch and folds, maybe 2 or 3 iterations at 20 minute intervals during bulk fermentation, if you didn't do that.

Howard

coffeemachine's picture
coffeemachine

Hi Howard,

 

Thanks for the suggestions. I will keep them in mind when I make my second attempt. I know I overdid the bulk fermentation this time though. The dough looked good before I put it into the fridge to retard overnight, but it kept rising in the fridge and the next morning I woke up to a HUMONGOUS ball of dough, about to spill out of its container.... Oops =P I guess at least my yeasties are vigorous. 

holds99's picture
holds99

Did the recipe call for overnight retardation?

Howard

coffeemachine's picture
coffeemachine

No, it didn't. But then again, it didn't call for sourdough either. I did it cuz I wanted the sourdough flavor. I think the bulk fermentation temperature might've been too warm to start with, so the dough took a long time to cool down in the fridge, and meanwhile the yeasts kept grinding away...

karniecoops's picture
karniecoops

The last loaf I made i kneaded for 10 secs, rested 10 minutes, kneaded 10 secs, rested 10 mins, kneaded 10 secs, rested 30 minutes, kneaded 10 secs then left in oiled bowl until doubled.  It turned out FABULOUSLY!!  Lovely big holes - just beautiful.  (white flour only)

Previously I'd been kneading for about 15-30 mins until my biceps bulged like Pop-Eye's but no spinach!  And I'm only a 5'4" girl!  And the holes weren't there, and no window pane stretch. 

This method is great - although not such a work out.  The loaf I have fermenting at the moment calls for knead, leave an hour, knead leave an hour, knead leave 2 hrs.  It's part rye, so we'll see how it turns out.  Both recipes sourdough only.

Happy rising!

K.

holds99's picture
holds99

Don't know anything about "10 secs kneading" technique or the origin or that technique.  Anyway, take a look at the link below, where Richard Bertinet demonstrates his method for making dough and you'll see what I mean about developeing the gluten in your dough. 

 http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

Incidentally, FWIW, I always follow the recipe/formula to the letter the first time I make a recipe, before starting to experiment.  That way you have a beginning benchmark as to how the recipe/formula should be executed.

Howard