Best crumb bread - whey based sourdough bread
So, after my last try to make bread with an overnight retarded fermentation (which I REALLY want to succeed in because it will intensify the flavors of the bread enormously) I made a new attempt. With the help of dabrownman I discussed my last experiment of making a wheat bread with overnight fermentation. The wheat bread was a great success, taste wise, but I had problem with a very compact crumb. Following his advice I switched my method to grow my sourdough yeast bacteria base from the single stage sourdough (which I used to do before this day) to the three stages sourdough methods (which I will use from now on). The difference is just worlds apart and I got the crumb that I could only dream of before. Now I got it all. I am using the overnight fermentation in the fridge for improved flavor and I am using the three stages sourdough in order to improve the crust and I will always try to make the dough as wet as possible for an improved crumb. The result of my specially created wheat bread with oregano made this way was so successful, after putting it in the bread form it more than doubled in size so that the bread grew “over board’ and I got a funny wave form after baking it. I can live with it and now I know it for next time, so I will be portioning it more wisely.
Last time I made my own Feta cheese and had a lot of left over whey from this time. This whey found its way in my bread and I simply love the special taste not that it gave my bread.
Basic recipe output
Normal Sourdough
Rye Flour 88 g
Water 88 g
Sourdough starter 8.8 g
Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 12 – 16 hours (please also compare the timing below). After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.
3 Stage sourdough
Stage 1
Flour 17 g
Water 17 g
Sourdough starter 13 g
Mix all the ingredients together so there are no lumps in the batter. Then let it rest for 2 hours at 24-28°C
Stage 2
Flour 26 g
Water 26 g
Mix the sourdough from stage one and the ingredients together so there are no lumps in the batter. Then let it rest for 3 hours at 24-28°C
Stage 3
Flour 43 g
Water 43 g
Mix the sourdough from stage one and the ingredients together so there are no lumps in the batter. Then let it rest for 6 hours at 24-28°C. If the sourdough did not double in size, toss 100 g of the Levain and feed it 50 g each of flour and water again until it can double within 6 hours of the last stage.
Yeast sponge
Whole wheat flour 50 g
Water 50 g
Dried yeast 1 g
Mix ingredients until smooth. Then let dough rest for about 12 - 14 hours @ 22–25°C.
10.3. Cooking piece
Barley grains 60 g
Cook the grains in sufficient boiling water for 25 – 45 minutes until well cooked through and soft inside. Strain them, cool them down before usage.
Main dough
Sourdough 185 g
Yeast sponge 100 g
Cooking piece 60 g
Rye Flour 107 g
Whole wheat flour 406 g
Whey 351 g
Salt 13.0 g
Oregano 6.5 g
Timing for the bread
Sourdough stage 1: 2:00 hours
Sourdough stage 2: 3:00 hours
Sourdough stage 3: 6:00 hours
yeast sponge: 11:00 hours
cooking piece: 0:30 hours
Mixing bread ingredients: 0:30 hours
Mix ingredients + salt + sourdough. First rise (stretch and fold every 50 minutes): 2:30 hours
Pre shaping and resting: 0:30 hours
Final shaping + Proofing (rise to a double): 1:00 hours
Retarding: 12 hours
Baking*:
Steaming: 0:15 hours
Baking: 0:35 hours
All the above times are for your rough timing only and heavily depend on the individual baking so always pay attention to your bread
* The baking time of the bread depends on the size of your loaf(s)
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