The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Lolakey's picture

Doubling sourdough bread recipe

November 16, 2019 - 2:49pm -- Lolakey

This might be a stupid question, but here goes. I have a SD recipe I want to try out, which makes one loaf. I want to make two. How do I go about this, should I double the levain along with the rest of the ingredients? The levain build is 40 g mature starter, 15 g AP flour + 15 g whole spelt flour, and 30 g water (= 100 g in total, or 20% of the total dough formula).

isand66's picture
isand66

I'm really loving purple bread!  I've made a similar bread a few months ago, but this time I decided to also add freshly ground purple corn.  I also used Kamut instead of the previously used Spelt.

I was very happy with how this turned out.  The crumb was semi-open, nice and soft and flavorful.  This one is a keeper and worth trying if you dare.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AdamEyl's picture

Instant Yeast in Levain

November 15, 2019 - 7:46pm -- AdamEyl

I've been having trouble working out a schedule that allows me to bake sourdough with my Levain, so I've been feeding it a few days at a time and then resigning it to the fridge for months at a time for around 9 months now. I remember once using leftover poolish started with instant yeast and treating it like a Levain with feedings and discardings of just flour and water (no more instant yeast ever added) I can't remember if that's still this tub or I tossed that and restarted.

 

pmccool's picture
pmccool

Some things are worth repeating.  Horst Bandel's Black Pumpernickel from Jeffrey Hamelman’s Bread is solidly in that camp. 

We had arranged dinner with friends who will move away soon. During that conversation, I offered to make a bread for them as a going away gift.  Since they enjoy dark, hearty breads, I knew a rye bread was in order.  It took a while to peruse various recipes in several books but Bandel's pumpernickel kept drawing me back.  

This is a bread with a lot of moving parts.  Rye berries are soaked overnight and then boiled.  There’s an old bread soaker.  Rye meal forms the basis for a rye levain.  And if that isn't enough rye, there's also cracked rye in the final dough. 

Before making the bread, I dug back through the TFL archives.  One of the most important finds was Andy's (ananda's) advice that the final dough should be about 85% hydration.  Hamelman is uncharacteristically vague about the water content of this bread, so that was a helpful data point.  

The other iffy part of the instructions for this bread is the baking profile.  Hamelman baked this bread in the dying heat of a commercial oven in his bakery.  There really isn’t a way to replicate those conditions in a home oven.  More about that later. 

This past Friday evening, I began by milling the rye meal and the cracked rye with my Komo Fidibus grain mill.  My starter was already primed for action after two refreshments, so it was mixed with the rye meal and water and left to work overnight.  The altus was combined with warm water to form a soaker.  Finally, the rye berries were covered with water.

On Saturday morning, the rye berries were boiled for an hour, then drained and cooled.  I also wrung as much water as possible from the altus soaker.  After that, it was time to put everything together.  There was just one small concern: the retained water in the rye berries and the altus pushed the overall dough hydration to 97%. 

Since I was making two loaves (hey, I like it too!), I used my 7-quart KitchenAid mixer.  While it had enough power to handle the load, the extra water in the dough made it very sticky and caused it to cling to the sides of the bowl.  In effect, it received more of a massage than mixing.  I found it necessary to use a spatula repeatedly to shift the dough back toward the center of the bowl where the dough hook could grab it.  Even so, I found some dry flour in the bottom of the bowl at the end of mixing and had to work that in manually.  

After the short bulk fermentation, the loaves were shaped and placed in Pullman pans.  When the top of the loaves were nearing the top of the pans, lids were put in place and the pans deposited in the preheated oven.  Because the dough was wetter than recommended, I chose to not seal the pan lids with foil.  I wanted that extra water to bake off.  

The baking profile I adopted was an educated guess.  The first hour was spent at 375F, per Hamelman's recommendation.  The second hour was at 325F, the third hour at 275F, and the next five hours at 225F.  Then the oven was switched off at about 10:00 p.m., with the bread remaining in the oven for the rest of the night. 

The pans were still slightly warm when I took them from the oven at about 7:30 Sunday morning.  Upon opening the pans, I found that the loaves had pulled away from the pan walls, slightly.  There was quite a bit of condensation on the inside of the lids and the pan walls.  Since I wanted to drive off some of the water, that was a welcome sight.  The crust was quite firm but not rock hard as happened with one of my earlier bakes.  I placed the loaves in plastic bags immediately after removing them from the pans.  The risk was that too much moisture would be retained.  The reward was that the crusts would soften.  

It was Wednesday before I cut into one of the loaves.  It is very moist and gums up the knife blade but fully baked.  

The flavor and fragrance are marvelous.  That long slow bake converts some of the starches to sugars and then caramelizes those sugars.  In the process, the grayish dough turns a deep mahogany brown; not quite black but close enough.  The crumb is barely aerated and packed with chewy, plump rye berries.  This is seriously good bread. 

Our friends were delighted with their loaf.  And I am delighted with mine. 

Paul

frangipani's picture

Help troubleshoot my boule, please?

November 14, 2019 - 7:32pm -- frangipani

Hello, I'm baking the same simple sourdough boule recipe (from Teresa Greenway's course) to get better at the steps, and figure out where I need to adapt things for my own environment (tropics, OTG with granite stone as bottom rack, India, Indian maida flour and home-milled, home-grown ww milled in a Komo fidibus). Eventually I want to move to using exclusively my own ww.

140g starter (100% hydration, whole wheat)

240 g water

400 g flour (commercial maida)

7 g salt

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