This week as i was looking for a loaf to try for BBD #83 [http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour] a lovely looking polenta sourdough recipe caught my eye.
http://www.thefreshloaf.com/node/38493/polenta-pepita-sourdough
My formula:
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This loaf has sprouted flour that consists of Millet, Eincorn, Buckwheat, and Barley as well as a soaker of left over bolted rye flour from last week's bake and some fresh milled corn meal. Most of the hydration comes from YW and there is a small amount of starter added as well as some AP and VWG. The vital wheat gluten was added because last time such a mix was attempted there was not enough structure to the dough, we don't keep bread flour on hand and had to dig the VWG out of the freezer where it had been languishing for over a year maybe two..
todays bake was my favourite multigrain sourdough (3 righthand loves). Looking at my notes it must have been at least 12 months since I last made this one. I winged it a bit but really happy with the result. crumb shot
Whole Wheat Sourdough
5/21/2016
This bread is a first trial of a mostly whole wheat sourdough bread leavened with my standard liquid levain rather than the one prescribed by Forkish or Hamelman, or Suas for their versions of a pain au levain with a high percentage of whole grains.
So, I tried this recipe from Teresa Greenway's e-book "Discovering Sourdough Part III-A". It's a lower hydration dough at 61% using a stiff starter that has been fermenting for 3 days in the fridge; a warm bulk ferment (80-90 degrees F.), and a 12 to 15 hour retard. The flavor and texture is very reminiscent of my memories of the San Francisco sourdoughs of my youth. I'm quite excited about it!
Here is a crumb shot:
I go hiking almost every Saturday, and when I do, I have a tradition of baking a snack to take along the Friday night before. I've recently been especially dabbling in steaming breads, and this was my most recent experiment.
I started to make this from Bread but then looked at my notes and saw an old post from another TFLer who cited Shiao Ping's version. Since her adaptation fits with my usual procedures I decided to carry on with her ideas. Everyone comments on how wet this formula is. I always have my levain at approx 80-100% hydration. Again I carried on. I used equal parts Red Fife and Kamut and finished with organic bread flour.
This is seriously good, for a craving for a perfectly square white sandwich loaf... French sandwich bread, or pain de mie - meaning 'crumb loaf' as there isn't supposed to be any crust.
With the hot weather and no central air conditioning, I needed to be able to bake in the morning when it is still cool. Trevor helped me to work out the timing with his Champlain Sourdough. First day, in the early evening, I mixed the flour, water and salt for the long "autolyze" and popped it in the fridge. Took it out at bedtime and set on counter. In the morning I mixed in the starter and for the next six hours did hourly stretch and folds. Then I pre-shaped and let it rest for an hour.
