The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

JMonkey's Daily Bread

JMonkey's picture
JMonkey

JMonkey's Daily Bread

I didn't really intend to become a sourdough fanatic, but it seems that's what I make 80% of the time these days. The pound of SAF instant yeast I bought in February is only halfway gone, despite my having baked just about every weekend since then.

Maybe it's because I've had a devil of a time getting my starter to get a decent "sour" and I've been obsessed with getting it right. It wasn't until last month that I finally I cracked it:

1) Stiff (50% hydration) starter,
2) A long, cool bulk rise at about 64-68 degrees (which means, in my cellar), and
3) An overnight retarding in the bottom of my fridge.

I make at least two loaves of the following bread every weekend. One loaf gets wrapped in aluminum foil for the freezer, and the other goes right in the bread box. It's a well-rounded bread with enough flavor to eat on its own, but also a good accompaniment to any sandwich, from peanut butter and banana (a favorite of my Southern roots, though, unlike Elvis, I refrain from frying it in butter), to mustard, turkey pastrami and a sharp cheese.

I also use it as a base for experimentation, adding spices, or fruits, grains or seeds.

It's 100% whole wheat, but to my mind, doesn't taste "whole wheat," at least, not in the usual sense of the word. There's no strong, bitter grassy flavor, though it's a very different flavor than a white flour bread.

Anyway, here's the recipe for my

100% Whole-Wheat Sourdough Sandwich Bread.

Ingredients

• 19.5 oz whole-wheat flour
• 14.5 oz water (at room temperature)
• 2 Tbs honey
• 2 Tbs Olive Oil
• 2 1/8 tsp salt
• 16.5 oz stiff, whole-wheat sourdough starter (I use a starter at 50 percent hydration)

All the rest Mix everything EXCEPT the salt and the starter together until you get a rough dough. Let it sit for 30-60 minutes so that the whole-wheat flour can absorb the water. This cuts down on the kneading time substantially. Without the "autolyse," you'll have to knead by hand for 30 minutes or more to get it to the right place.

Tear the starter into about 10 pieces. Add the starter and the salt to the rest of the ingredients DON'T FORGET TO ADD THE SALT (like I almost always come close to doing). Tastes awful if you forget it.

Knead the dough until you can stretch a tiny bit of it into a translucent membrane. You'll see plenty of bran blocking the light, but that's ok so long as the surrounding dough is translucent. Oil a bowl or container, put the dough in it and cover.

When it has doubled -- and this may take 3-4 hours depending on the temperature -- fold it and let it rise again. This second rise improves flavor and helps the final loaf rise higher. It should take about half the amount of time the previous rise took.

Once it has risen a second time, remove the dough and divide it in half. Shape each piece into a loaf, and place inside two oiled 8.5 inch by 4.5 inch loaf pans. To shape the loaves, I pat and stretch each portion of the dough into a rough 8"x4" rectangle. I then take one of the 4" ends, and roll it up, pausing every full turn to press down hard on the seam with the edge of my hand. Once the loaf is rolled and sealed, II then stretch it gently so that it's longer than the pan, and fold the edges underneath, again, pressing down hard to seal the seams. I then rock it back and forth quickly while bringing my hands from the middle of the loaf to the edges to stretch it out once again to fit the pan.

Here, you have a choice. You can either cover the pans with food grade plastic and stick it in the fridge overnight, or you can just let it rise and bake immediately. Retarding overnight will accentuate the flavor, and the sourness, of the bread. Depending on how sour your starter is, retarding might overdo the sourness.

Let the loaves rise until they crest about an inch or two in the center of the loaf above the rim of the pan. Try to catch it so that, when you poke the loaf with a damp finger, the indention starts to fill back in slowly. If you've retarded the bread, and it's already at this stage, you can either leave it out (covered) for about an hour to warm up or bake it immediately. I've had more luck getting oven spring if I warm it up.

Otherwise, let it rise until it's nearly fully risen. Meanwhile, preheat the oven to 350 degrees F.

Slash the loaves artfully. These days, I like a few baguette-style slashes on a slight diagonal along the length of the loaf. But, really, it's up to you. As you can see from the photos, I've taken other approaches in the past.

Put the loaves in to bake and, If you wish, steam the oven by pouring 1-2 cups of boiling water into a pre-heated pan or skillet in the bottom of the oven. If find this results in a darker crust, and slighly larger loaves.

Cook for about 40 minutes in a preheated oven at 350 degrees, until the center of each loaf registers 190 to 200 degrees. Remove from pans and cool for 1 hour before slicing.

A couple of variations:

Cinnamon-raisin sourdough: Substitute 2 TBS butter for the olive oil and raise the honey to 4 TBS. Add 2 tsp cinnamon. Near the end of the kneading, add 9 oz raisins and, if you like, 4 oz pecans or walnuts. The extra cinnamon and honey will increase the rising time by about 40%, and you'll need 9"x5" pans. Add 15-20 minutes to the bake.

Multi-grain sourdough Soak 6 oz of your favorite seeds and grains (sunflower seeds, flax seeds, rye chops, wheat berries, oat groats, whatever mix suits your fancy) in 6 oz of water overnight. Reduce the water in the dough to 11.5 oz. Use a 9"x5" pan and add 15-20 minutes to the bake.

Comments

wildeny's picture
wildeny

Since yours is at 50% hydration, do you "feed" it between your bakings?
This start seems to me as a biga in Italian baking. However, they only delay for at most 48 hours at low temperature, as menitoned in the Artisan.net.

JMonkey's picture
JMonkey

Usually, I'll take it out of the fridge on Thursday night, feed it (i.e. double or triple its weight), and let it ferment overnight. I then feed it Friday morning and, once again on Friday night. Then I usually prepare the dough Saturday morning and pop the remaining starter back in the fridge. It's more time consuming to feed than a wet starter, because I've got to knead it up a bit to mix in all the flour. But it's worth it for the flavor, and the ease of giving it away. I hate throwing starter away, so I give it away for free via Craig's list. Believe me, I'd much rather throw some dough in a ziplock and bring it to work on my bike than figure out how to tranport gloopy, fermented goo. in my panniers. :-)

It is a biga-like consistency, though I think it may be even stiffer than most bigas. Some folks keep theirs at 60 percent or 55 percent, but at 50 percent, the feeding math is super easy. 1 part water to 2 parts flour.

For some reason, I have to work my starter over hard to get a decent sour, and keeping a really dry starter has been one of the things that's helped me do it.

mse1152's picture
mse1152

JMonkey,

I baked this recipe yesterday, and it turned out great! I've had Laurel's Bread Book for years, and I like most of the recipes I've tried from it, but the 20 minute kneading requirement has become a bit daunting, both in time spent and strain on the wrists.

I kneaded this dough for only 5 minutes, then did 3 French folds at 10-minute intervals before the initial fermentation. Three hours later, I did one letter fold. 90 minutes later, it went into the pan. It rose nicely in one hour and still got some oven spring.  I didn't retard the dough or the shaped loaf in the fridge.

I made the whole wheat firm starter beginning with one teaspoon of my white 100% starter. That took less than 24 hours. That firm starter was about to take over the kitchen! It grew quickly and I had to refrigerate it overnight.

When I tipped the dough out to shape it, it was incredibly light for any dough, much less whole wheat. Like a ball of air. The bread has a good tang, even stronger than all the white sourdough I've made so far. It's moist and soft enough for any white bread fan. This morning, I had it toasted with apple butter. Thanks so much for this post.

 

Kenny likes the looks of it, but he still won't eat the crust!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Still had a bit of rise in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Good crumb texture.

 

 

KipperCat's picture
KipperCat

jmonkey & mse, both of your breads look great! This is on my future to-bake list, for sure.

tamraclove's picture
tamraclove

I have a 100% WW sourdough starter which used to be refrigerated for weeks on end, but has been fed (small amounts) daily and left out for 4 days now - smelling and bubbling quite nicely.  I haven't measured my feedings, but the consistancy is thick pancake batter - roughly 100% probably.

 Anyhoo, to turn this into a stiff starter, should I just take 1 t. (did you really say teaspoon?) and feed it at a 2:1 WW/water ratio?  And, does that mean to use 2t:1t for the first feeding then 4t:2t the next time?  Or do I use 1t. starter with, say, 1C:1/2C. 

Sorry for the newbie questions, but that's what I am - I really like the looks of thsi recipe - just what I've been looking for - 100% WW, sourdough, with no 'extra' ingredients.  

Thanks! 

tamraclove's picture
tamraclove

OK - I just read the Sourdough Lesson - now I think I have a 200% hydration starter, if it's pancake batter consistancy.  Does that sound more like it?

Rosalie's picture
Rosalie

Fifty percent hydration would mean a fairly dense wad.  If you start out with 100% hydration (which I have), you could weigh the starter and add half its weight in flour; then later feed 2 parts flour to 1 part water by weight.

In fact, that sounds like my next sourdough project.

Rosalie

tamraclove's picture
tamraclove

Instead of adding water, just add flour for the first feeding.  Question - do you think I have 100% or 200% hydration if my starter is like thick pancake batter?  How thick is yours?  Maybe I need to feed just flour for teh first 2 feedings if I have 200% hydration...

Russ's picture
Russ

I would guess that your starter is closer to 100% than 200% hydration if it's a thick pancake batter consistency. I keep my starter at 100% and it's a bit thicker than that, but not so much that I would think that yours is much more than maybe 120% or so by your description.

Russ