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Sourdough Honey Whole Wheat with Multi-grain Soaker 

May 17, 2013

This is my third version of a whole wheat, multi-grain bread based on my San Francisco-style Sourdough formula. I think this one is a keeper.

Compared to the last version:

1. The soaker was hydrated at 100% rather than 125%. Also, it was soaked for less than an hour rather than overnight. This resulted in a very sticky, slack dough but not a goopy one. It behaved like a 75-80% hydration dough, generally.

2. The soaker was mixed into the dough right after the autolyse, rather than being added after the gluten was well-developed. I had some concern that this might compromise the crumb structure, but I am quite happy with what I got. (See photos, below.)

3. I reduced the percentage of honey slightly.

4. I did not retard the dough in bulk but, rather, as formed loaves.

5. I did not leave the loaves in the turned off oven but removed them to the cooling rack immediately after they were fully baked. This step is still a good option, if you want a drier, harder crust.

1. Dissolve the starter in the water. Add the flours and mix thoroughly until the flour has been completely incorporated and moistened.

2. Ferment at room temperature for 16 hours.

1. Just before mixing the autolyse, put the “Harvest Grains” blend in a medium-sized bowl and pour the boiling water over it. Cover.

2. Allow to soak during the autolyse (see below).

Method

1. In a stand mixer, mix the flours and water at low speed until they form a shaggy mass.

2. Cover and autolyse for 30 minutes

3. Add the salt, honey, soaker and levain and mix at low speed for 2-3 minutes, then increase the speed to medium (Speed 2 in a KitchenAid) and mix for 6 minutes. Add flour and water as needed. The dough should be rather slack.

4. Place the dough in a lightly oiled bowl and cover tightly.

5. Ferment at 70º F for 2 1/2 to 3 hours with a stretch and folds in the bowl every 30 minutes for the fist 2 hours.

6. Divide the dough into two equal pieces.

7. Pre-shape as rounds and rest, covered, for 10 minutes.

8. Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.

9. Proof at room temperature (68-70º F) for 1-2 hours.

10. Cold retard the loaves overnight.

11. The next morning, proof the loaves for 2-3 hours.

12. 45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.

13. Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.

14. After 15 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)

15. Bake for another 15 minutes.

16. Transfer the loaves to a cooling rack, and cool thoroughly before slicing.

The crust was chewy. The crumb was not at all gummy but was very moist when the bread was first sliced the morning after baking. The flavor was that of good whole wheat. There was little noticeable sweetness. There was a moderately prominent sourdough tang. The bread was tasted plain and toasted with almond butter and jam. It was quite delicious. Probably because I was tasting it about 16 hours after it was baked, the flavor was more balanced than that of the last version which I first tasted just 2 to 3 hours after it was baked. 

I will be tasting this bread over the next few days. I expect it to stay moist for at least 3 or 4 days.

Yesterday, along with these breads, I also baked a San Joaquin Sourdough bâtard. 

And I used 400g of the SJSD dough to make a focaccia with garlic, fresh rosemary and zucchini.

Focaccia, readty to bake

David

Submitted to YeastSpotting

With our daughter coming home tonight we thought home made pizza was in order since she loves it more than taking final exams at college.  We had built a YW levain for it on Monday and stuck it in the fridge to chill till this morning. To give it a boost we also made a 120 g, 100% hydration poolish this morning.  Both were ready to go to work in 4 hours of warm up and ferment

This was an all white flour affair which we have not done in years. No autolyse, 10 minutes of slap and folds, 3 sets of SF’s 20 minutes apart where the minced; fresh rosemary, clove of garlic and sun dried tomato were incorporated on the first fold.

There was the 30 minutes of counter ferment and then into the fridge for 3 hours to develop.  We took the dough out 2 hours before we formed it into 3 pizzas and one batch of Parmesan and Pecorino cheese, herb and Mojo de Ajo twisted bread sticks.

Docked and brushed with Mojo de Ajo before par baking

Pizza topping included hot Italian sausage, pepperoni, 3 fresh peppers; jalapeno, Hatch Green and  red bell, 3 cheeses; Mozzarella, Pecorino and Parmesan, caramelized, mushrooms and onions with a garnish of green onion and fresh basil flowers.

We par baked the crust for 3 minutes at 500 F between 2 stones top and bottom and loaded the crust up and finished them off in another 5 minutes.  The crust wa super thin and crisp – just the way we like it.

Very thin and crsip crust - no bending allowed even when piled high with toppings.

The bread sticks happened when we ran out of pizza toppings besides the cheeses.  My daughter sliced the last already rolled out pizza crust into strips with the pizza cutter.   She then brushed on the garlic infused olive oil, put the grated Parmesan and Pecorino cheese on and then the fresh basil flowers.

Pizza #2

She folded the strips in half to enclose the goodies and then twisted them to make them prettier than normal.  Baked these at 400 F right on the stone and then dipped them I pizza sauce to really top them off – delicious.

Pizza #3 and some bread sticks.

My daughter said the crust was good but only middle of the road in all of our crust efforts over the years - likely due to not being retarded overnight.  It was easily pliable yet strong enough to work with, easy to roll out very thin without tearing even one hole.   All in all, a good treat on a Friday night.

And a salad.

Formula

More photos on our Facebook page (Carbondale Community Oven) and website (carbondalecommunityoven.weebly.com)

Wow--it's been 2 years since we wrote in this blog to ask for advice.  Now, we have a true community oven in Carbondale, Colorado, in which we have been baking for almost two years.  This summer, a beautiful new community garden will surround our Oven, bringing more bakers, tasters and excitement to the site.  Many folks have contacted us for advice on building their own ovens.  Also, local farmers have stepped up to grow wheat in our valley, like their parents and grandparents did 100 years ago-- and we are purchasing a grinder to process it.  In just two years, the Carbondale Community Oven has become a genuine local institution, adopted by everyone who loves good bread, local food, and the joy that comes from sharing such a magical yet elemental act with their friends and neighbors.  

On Facebook:  Carbondale Community Oven

On the web: carbondalecommunityoven.weebly.com

Thank you to the many individuals, organizations and businesses who made the Carbondale Community Oven a reality.