Got a bit ambitious yesterday and did a 12 loaf bake. 4 types of Sourdoughs, 3 loaves each. Just want to share my process that I feel pretty good about now and is quite streamlined. These are about 650g - 800g each.
1) Country Sourdough
A while back I started up a forum post about Proof Bread, a "micro-bakery" located in a residential neighborhood in Mesa, AZ. Again, all strictly legal due to a local ordinance allowing "cottage" businesses run out of a residence.
Hey bakers,
Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.
Levain Build
10g Sourdough Starter from the fridge
25g Whole Wheat Flour
25g Bread Flour
50g Water
Final Dough Build
400g Bread Flour
50g Whole Wheat Flour
290g Water (use 250g for a more manageable dough)
I just received a sourdough starter (that originally started in 1989) and it calls for potato flakes at every feed. I was wondering if I can eliminate the potatoes...maybe gradually. It's just not an ingredient I normally keep on hand and I like the idea of having simple, non processed ingredients only in my breads. Any advice would be appreciated! Happy I found this forum. TIA!
My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.
Sept. 21, 2020. Goal 1240 g total dough, with bread spice.
5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.
[ Autolyse: 1 hour 35 minutes.]
I just bought a 25lb sack of Danko Rye berries from Farmer Ground Flour and am excited to experiment! I decided to go with the Rye Sourdough recipe from The Perfect Loaf. I didn't feel like sifting the rye so I mixed up the flours used a bit and did 40% whole grain rye, 30% whole grain spelt, and 30% whole wheat. For the 15% seed soaker I used pumpkin seeds, sunflower seeds, and steel cut oats.
Hi all,
This is my first post and i've been having trouble with overproofing. I have done it in the fridge overnight, and on top of the fridge for 4 hours. It seems to lose its spring. Trying it now with the Tartine Einkorn Bread and it still has issues of cracking a bit and falling when i want to put it in the oven
Has anyone else here also enjoyed the new audiobook by Chad Robertson and Jennifer Latham?
I have started using their double booster feeding with good results and also love their mixing schedule introducing water in steps. Now I have been doing that anyway but love the shorter intervals and tried going beyond by normal comfort zone and upping by feel..ending on 87% hydration for a loaf with 2O% WW, 30% Canadian white and the rest Shipton Mill No. 4 Strong White..
This is an adapted recipe from The Perfect Loaf where I put in my usual amount of 250 g of levain rather than the 180 g that the recipe scales up to when I increase everything to make 3 loaves. I did this to speed up fermentation since this was a very sluggish dough based on the last time I made this. Adding the extra levain cut the bulk by an hour (total bulk was 4 hours and 15 minutes rather than 5 and a quarter hours).
I also reduced the hydration a bit and soaked the raisins in Bourbon.
