The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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inlovewbread's picture

Well, this is really "Idaho Sourdough". I loved finding this formula because I wanted to cold retard the loaves overnight (to bring about more flavor and to make slashing easier) and also it fits perfectly into the 2 (and only) brotforms that I have. 

The flavor was great and I think this will end up being a regular at our table.

Tiny bit of an ear? 

inlovewbread's picture

This past week I tried "Chad Robertson's Country Sourdough" as relayed by Shiao-Ping here:

Her formula (of course) turned out perfect. My attempt? Well, not so much. BUT- I was still very pleased with the results. :-)

On the last leg of the levain build, I was to add flour/water and ferment for two hours only. However, I was called away and had to cold retard again at this step so I resumed the next morning. So in all, I ended up with refereshing starter (of which I combined half of my 50% hydration starter and half of my 100% hydration starter to end up at the 75% hydration starter used in the formula) and then two more levain builds. Whew.

I used my couche for the first time, that was exciting! I do wish though that I had weighed each piece of dough before shaping as one ended up a bit larger than the other two. Practice makes perfect...

As for the slashing- hmmmm. I reallly tried here. I have even been practicing! I made a huge batch of AB in % dough just for the purpose of practicing shaping and slashing. I have both a lame and another scoring knife (kinda like an exacto with a handle) from King Arthur Flour. I held it at a 30 degree angle and went 1/4' to 1/2' inch deep but still can't seem to get an ear. I'll keep trying.

They tasted great but I'm starting to seriously consider some type of "sourdough" flavoring in my sourdoughs as my starters seem to be very mild. Just kidding, but I am having fun exploring how to get more sour from my starters. I had high hopes for the "levain builds" but it didn't seem to do much. 

Overall though, great fun with this formula. 

Nathan's picture

I have to say that I'm a sucker for a nice piece of walnut bread topped with a slice of goat cheese and a dribble of honey. Although I have tried a few other formula's for this bread, I always seem to come back to this one from p. 111 of Dan Lepard's The Handmade Loaf. For those of you that aren't familiar with this book, I highly recommend it. Dan's photography and written word are beautiful. The formula's are clear and concise and the information on how to create a natural leaven is straightforward and supported by step-by-step pictures of the process. Many of you might also find his mixing technique quite interesting. It was The Handmade Loaf which initiated me on the sourdough journey I'm still on today. Thank you Dan for the inspiration.

In my humble opinion, what sets this walnut bread apart from the rest is the addition of a walnut paste made with walnuts, honey, water and a bit of butter. It infuses the bread with a rich walnut flavor. I basically follow the formula as written, except that I've increased the hydration a tad and I leave out the fresh yeast. I also substitute my white levain at 60% hydration which I use for all my naturally-leavened breads.

As with the other sourdough breads I make, I always follow the same hand-mixing procedure. An hour before my levain is ready, I mix the flours and liquid and autolyse for an hour. I then weigh out the corresponding amount of levain on top of the previosuly mixed dough, setting aside the remaining levain to feed while my bread is bulk fermenting. I lift the mixed dough and levain out of the bowl and place it on my working surface. At this point I fold the dough over on itself a couple of times to inclose the levain. After patting out the dough a bit I sprinkle the salt on it. Thanks to the 1-hour autolyse the dough has already begun to develop and all it needs is around 2-4 minutes of streching and folding for it to reach a moderate gluten development. I then bulk ferment for around 2 1/2 hours (depending on the temperature in my flat) with two folds at 50-minute intervals. Finally I divide, rest and shape dough and immediately put it in the refrigerator for a retarded final proofing. Given my schedule, I always do the mixing and bulk fermenting in the afternoon so I can do the final retarded proofing at night. The following morning, once my oven is pre-heated, I take the bread out of the fridge and stick it directly into the oven.

Here's a shot of the the bread cooling:

...and the crumb:

amazonium's picture

Has anyone used this flour? I am getting 50# of All Trumps unbleached from a local food service company and asked about an AP unbleached and she said they carry "Sarasota"- she couldn't give me any more info than that. Any info is appreciated!


Marni's picture

We needed bread for school lunches yesterday and I wanted to make something other than the usual Amish Bread from allrecipes.  I also have way too much disgarded starter in the fridge, so I just decided to see what would happen if I winged it.    Some (about to be disgarded) starter, oil, water, wheat germ, yeast, sugar, salt and flour.  I've done this a few times before, but yesterday's loaf turned out so well, this is all that is left:

I was able to hold them off until it was almost cooled.  The problem is they want more today and this is a loaf that can't be replicated exactly.  But I'm trying - another batch  is bulk rising as I type.  We'll see what happens...

turosdolci's picture

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.“the-old-country”/

yozzause's picture

Recent visit by Harmony primary  school to the  technical college where I work . Children involved  in a program FROM THE GARDEN TO THE TABLE, Garden produce was bought in and menu's  compiled by the school children were tweaked and produced for lunch for parents invited guests including the mayor and food critic from the local paper in our commercial kitchen with the help of our students and chefs.

A hearty garden soup, vietnamese spring rolls, salmon and salad.and a mini trio of sweets, (all very tasty) 

I was able to assist in the bakery where the bread rolls were made for the luncheon and we had a go at making the little pink piggies which was a sweet dough.

Primary students showed some very good hand skills and took to the task like ducks to water.

a great time was had by all 

JoPi's picture

Here is a short Pizza Baker video titled "Naturally Risen".  I received it from  Enjoy!

Floydm's picture

I made Struan Rolls to go with a pot of soup Dorota made tonight.

Often my Struan comes out a bit heavy (like in the photo in the recipe I linked to), but tonight I nailed it.  They were light, fluffy, soft, and just the perfect sweetness.  When you get Struan right, it is hard to beat.

In nerd news: is now running on Drupal, which is the software that The Fresh Loaf runs on.  That is very exciting to geeks like me.

Floydm's picture

Last week I posted a message on TFL asking community members to test out the new fundraising software I'd developed for Mercy Corps, my employer, by making a few small donations. The response from the community was overwhelmingly positive. We hit our original goal of one thousand dollars, which I feared might be unreasonably high, in less than 72 hours, and several community members expressed a desire that we extend this longer. If you are game, I'm game. Let's see what we can do.

What is Mercy Corps?

Mercy Corps is an international aid agency based in Portland, Oregon. With over 3,500 employees working in more than 40 countries, we work to help people build secure, productive and just communities. We do that by expanding educational opportunities, helping build water and sanitation infrastructure, providing microfinancing to women starting small businesses and running food and nutrition programs to prevent malnutrition.

As I've mentioned, I work there, but I was a supporter and fan of the organization before I began working there. Mercy Corps works in some of the world's toughest places, including many that rarely make the headlines, and is committed to being efficient stewards of their donors' money.

If you are interested in supporting our fundraising effort, you can do so here. Your show of support would mean a great deal to me.

Update 10/25: I am moving the discussion of this from the forums to a blog thread so that folks interested in the fundraising project can still chat about it without interfering with the bread-centricity of the forums. I've also raised the goal to $2,500.

More to come...


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