October 5, 2013 - 5:25pm
Hybrid Sf sourdough in ciabatta shape
I baked this loaf usin the hybrid method as my family and Frds are very sensitive to sourness.
i added a pinch of yeast to shorten it's bulk fermentation time and increase the hydration to 70%. retart it in the fridge for the whole proof 6-7hours in the fridge.
the crumb Is soft and chewy. But I want it to be more open
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Looks like your starter is going good. More open crumb? Are you using stretch and folds? If not a couple should do the trick. You can do them even while the bulk ferment happens in the fridge. Just pop it out and do the folds and back in. Since the bulk is low and slow maybe 2 stretch and folds at the 1:30 and 3:00 marks. Of course you can increase the hydration as well along with the stretch and folds.
Really looks like a nice open crumb to me.
Nice Baking
Josh
Yes my starter is going pretty good.
Used to make cakes, English muffins, pancake lots of goodies. But making bread is definitely the best.
But I personally love to have the straight sourdough with a sour tang. Unfortunately non of my Frds and family apprieciate it.
This time i used a handheld mixer to mix, autolyse for 30min slap and fold for 5-10mins. Lastly did the in bowl stretch and fold @ 30,60,90,105mark. Maybe I should reduce that stretch and fold as it starting to resist on the second fold.
i will definitely try to increase the hydration.
I'm gonna have to try that!
a really easy approach is to bulk ferment in the fridge overnight. Helps open crumb and adds great depth of flavor.
maybe iof you added some whole grain you'd get them to all enjoy the sour. I don't particularly care for white super sourdough with the exception of the crust. I prefer a sweet baguette or ciabatta if I'm eating "white" bread. . But I love the sour with whole grain breads
Happy baking
josh
if I do the bulk ferment overnight I will need to do a slap n fold after autolysing to develop gluten before I put it in the fridge. I'm gonna try it with my ciabatta next week. Probably adding whole wheat flour n rye as well. they add some depth to the flavor.
thank you so much for your advice. I've learnt a lot!
You'll do slap and fold to develop then Retard. You can also do sf while chillIng. probably won't need 4 but 1 or 2 may help.
happy to help When I do. Look forward to the results.
Josh
I'm gonna try retarding it this weekend. It fits my schedule even better, as I can do a double feed on Friday and get it all ready for my Saturday bake!
If I increase the hydration would it be harder to develop with slap and fold?
I feel the slap and fold kneading works best with wetter dough. You just need to be sure to develop the dough as you would the previous hydration. This means maybe a bit more time with the slap and foLd.
Good luck.
Josh
When I sf on my chopping board it sticks everywhere. What a nightmare
Use either wet or lightly oiled hands and do stretch and folds in the greased container that your keeping dough in. Don't turn out onto board. This is why I like bulk fermenting in rectangular tubs like a lidded bus tub. I never put my dough out on a table for it's Folds.
hope that makes sense
josh
yes it makes sense, i guess i will do in bowl stretch n fold instead as i dun have such a big container for my dough.
I know that this is probably a silly question to most of you - but what is the hybrid method ? I too am not very keen on sour so I would love to try to make this bread. Please could you give me the formula ? Many thank yous !
Merlie
Hi merile,below is the formula i used. As my yeast water didn't work, I have added a pinch of manufactured yeast instead. this can quicken the bulk fermentation process, which would give u a milder SD bread. Give this formula a go, it gives u a soft and chewy crumb that I love very much. happy bakingceci Formula:White flour: 100%Salt: 2%Water: 72%30% of the flour is in the starter. (I’ll give two recipes, one for starter at 100% hydration and another at 60% hydration) IngredientsWhite flour: 500 grams or about 4 cupsSalt: 10 grams or 1.25 tspyeast 1gWater: Using a wet starter: 210 grams or 1 cup MINUS 1 TbsUsing a stiff starter: 270 grams or 1 cup +3 TbsStarter: Two options Wet starter (100% hydration) 300 grams or 1 ¼ cupStiff starter (60% hydration) 240 grams or 1 cup
I will have to go freezer diving and find and resuscitate my starter! It is a stiff starter. I had given up using a starter as I did not care for the very sour results - now I will try again. Thank you so much for the formula.
Merlie
Hi merlie
initially I had that super vinegar sour with my sourdough wtht the help of tflers I finally able to make this sourdough that is not sour and have very long shelf life ( not stall even after 3days)
If u are against Sour taste u can play around with temp, fermentation time and feeding schedule.
have fun.
ceci
starts at 80% hydration bu 95% is not uncommon. I like about 90% and i like a little wjole grain in the SD levain too maybe 10% total If you don't like the sour, you can do a biga Slipper with some commercial yeast and skip the SD altogether. A few stretch and folds with a very light hand will give you an open crumb at higher hydration and you can retard to develop the flavor more,
If you ha. yeast water you can use some of that in the SD levain and cancel out most of the sour too.; It's all good and your bread looks fairly open for a low hydration cuabatta.
One of the most book marked and baked recipes on TFL is a high hidration yeast ciabatta recipe too - here http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
Happy baking
that ciabatta recipe is the one I have been reading ever since I joined TFL. It is the one that turn me on with bread baking.
i didn't use such a high hydration as i wasnt sure that I have the necessary skills to handle the dough.
i guess I should have more faith in myself, i might combine this recipe with sourdough and overnight retardation. OF Coz add some whole wheat as well. If it works its gonna bE a really beautiful loaf
flex your high hydration wings - you want a flat, open, spreading dough anyways and you can learn a light touch with the ciabatta folds. The best ciabatta folds are when your dough doesn't know it was even touched - but it was. Ciabatta can't be messed up no mater what you do - to no worries - just go after it in a kind and gentle way - unlike what my apprentice does to ciabatta. She is used to dragging badgers out of holes in the ground and can be a little rough on dough :-)
Happy baking
I would love to be your apprentice, the way u describe it is so funny
how do I check if I have develop enough gluten for this high hydration dough. They are super stretchy.