Farmer's Market Week 15 (Country Sour)
White Bread?!? Been so heavy on the grains all summer I figured it was time to do a simple Sourdough. I used 10% whole grain split even with freshly milled rye and wheat. All went into the levain to help give a nice sour twang to this white bread. When it comes to white bread my favorites lean toward the baguette and ciabatta and less for a traditional sourdough. Must be the crust to crumb ratio. With less flavor in a white bread the higher proportion of crust gives the ample flavor one wants. As for white sourdough I find them most suited for toasting/panini, or croutons. In the end this came out quite nice and with all the whole grain in the levain it comes off with the flavor of a dough with more than 10% whole grain. Very happy with this loaf.
Levain
100 White Starter (100% hydration)
100 Malted Bread Flour (11.5% protein)
50 Fresh Ground Rye
50 Fresh ground wheat
142.5 H20
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Mix to 75 deg F and let ripen 8-12 hours pending room temp will nearly triple and have a lovely scent when ready
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Dough: DDT 75 deg F (its warm in the kitchen so I aim a touch low knowing it will warm to 77-78)
750 Malted Bread Flour
608 H20 (hold back 10%)
21.5 Sea Salt
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total Dough 1,789
2 @ 894.5 g
Total Flour 1000 g
Total H20 800 (80%)
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1) Autolyse 1 hour holding back 10% of final dough h20
2) Add levain and mix to incorporate. Repeat with salt.
3) Develop dough to pass window test. Add held h20 and mix slowly until dough comes back together.
4) Bulk Ferment 3.5 hours at 76-78 deg F Do three strong stretch and folds (once from one direction and again from the other) @ 45 minute intervals.
5) Divide dough at 894.5 g and round into a tight ball. Let rest 30 minutes. (This dough is wet and the tighter you get the pre-shape the easier and stronger your final shape) Shape as batards into floured bowls and retard immediately for 8-12 hours.
6) Bake at 500 with steam for 11 minutes. Lower to 460 and continue for 22-25 minutes rotating as needed.
COOL and enjoy
Josh
Yellow watermelon, toad melons, poblanos, red delicous apples, zukes, broccoli, dried herbs, kale, carrots, parsnips, mixed greens
Have a great weekend all,
Josh