San Joaquin Sourdough Two Ways
David Snyder
September 28 and October 2, 2017
Background
My favorite bread of all time! I haven't posted in a while! I got a new job, but I quit so now I have all the time I want to bake all the bread I want!
We pour our heart and soul in the dough. Every loaf is a love story.
You will know how much I miss you when you receive my bread...
Sending mommy's love with the taste of home...
Well, for last week I got to do a bigger bake than normal, since I was baking not just for ourselves but also to take a few things out to my In-laws for dinner on Friday (there were some East coast relatives in for a visit, so a clan dinner was in order).
It ended up being a very mixed bake, with a lot of inspiration from missing-but-now-happily-returned posters, as well as the steadfast posters who always give me something to try…
Alfanso's post reminded me that I hadn't made this bread in quite a while so I took a leaf outta his book - no, not a baguette - and made Hamelan's Vermont SD but used my new swiss born rye starter and made the levain mostly rye. I started early as I planned to bake before bedtime. It was a little slow but I did refrigerate for an hour and a half so that it slotted into my baking schedule. Quite happy with the look of these 2 loaves while they were still snuggled up in the "DO"s . They sliced up very nicely today as well!
As we move encourage far from January 1 and approach the spring season, plans get busier, spending plans get more tightly, and inspiration for that perfect eating New Year’s determination diminishes. At this point we're all searching for new and delectable approaches to stir up our everyday admission of foods grown from the ground, and there's no preferred approach to do that over to transform a most loved organic product into a filling formula that poses a flavour like it came straight from grandmother's kitchen.
I must admit that there is something special about making “true“ porridge breads. The loaves sure seem to stay fresh longer and the crumb is incredibly soft. After making loaves using this method for a second week, I found that it isn’t too onerous if I do all the the porridge for my 12 loaves all at once. Then I divide the porridge by four to add it to the four batches I make (each batch makes 3 loaves). I am very pleased on how this turned out!
I forgot to toast the Kamut flakes but this is definitely an option if one wishes.
I really get inspired by this video:
Yesterday's bread was 50-50 fresh milled hard white wheat and all purpose flour with 80% hydration and leavened with a rye starter. After mixing and resting, half the dough was combined with grated cheese and herbs, while half was combined with dried cherries and pecans.
Time to bake the bread: Experamental formula development.
Three whole grain Bread. Using very little packaged yeast.
Farmer ground half bread flour - 250 grams ( high-extraction flour ( T85))
Spelt flour - 100 grams
Rye flour - 100 grams...
Whole wheat four (White) - 100 grams
Hydration - 52.7 %
yeast total 3/4 teaspoon
Salt - 12 grams
Water 290 grams
1. 24 hour + at room temp. Sour Biga
2. Water roux
3. long bulk ferment.
