Extra Sour Sourdough
Teresa Greenway has a recipe for "Extra Sour Sourdough" in her e-book "Discovering Sourdough: Part II Intermediate Sourdough". So I thought I would give it a try.
You start out the evening before preparing your starter at 166% and leaving it on the counter overnight. The next day (she says at noon, but I got ahead of myself and started at around 9 am.) you mix everything together except the salt and let it rest for 20 minutes. You then knead in the salt for a minute. She uses a mixer. I hand mixed the first mix and put it all in my bread machine to mix in the salt. I ran it for about a minute. Then I put it in a bucket for the bulk rise.
The recipe calls for a 6 to 8 hour bulk rise at 80F. with 4 rounds of stretch and folds. Our weather has been a bit cooler so my room temperature was more like 75F. I let it rise for 6 hours. It was really puffy even with the stretch and folds so I didn't leave it out any longer. I also tend to worry that it's going to over ferment and I'll have a pile of goo. It probably would of been alright if I let it ferment for a couple more hours, especially as it was cooler.
Then I scaled, pre-shaped and bench rested for 10 minutes. I then shaped, put in bannetons and right into the fridge. Since I started early, they stayed in the fridge for about 16 hours.
I have to say, they did come out more tangy than my other loaves. If I had been able to bulk proof at a higher temperature, I bet I would of had more sour. Also, I forgot the diastatic malt and I believe that it helps with increasing the sour also. All in all, I call it a success.
Here is a crumb shot:
Comments
to be turned into ham and mustard sandwiches...
You turn out some really fantastic-looking bread, Kathy.
Thank you Reynard. I did have a ham and cheese sandwich and it was really good.
Those look really nice. I have that book but haven't tried it, this inspires me. Thanks for sharing.
This is the first of her recipes that I have tried. There are some other ones that look interesting. Since this one turned out so well I think I will be trying them.
A little too white for my liking but not everyone can be on the dark side:-) The 3 things to remember about LAB is that they love the whole grains (especially the 20% extracted hard bits), adore the heat and frolic in the wet..... in that order.of importance. This bread will make some fine sandwiches in Bar Tartine:-)
Well done and happy baking
It is rather white, though it does have a small percentage of rye (6.5%) and whole wheat (5.6%). Granted, I used white whole wheat. Might consider upping the percentage of whole grains a bit and see how it does.
Yeah, time always seems to be the trick, plus rye or whole grain. Temperature doesn't seem to hurt, either, though it makes everything go faster. Sourest loaves I've made so far I made about a week ago, by accident, using a tweaked SJSD recipe (more WW) in 80+ degree heat and too much humidity. I shortened the room-temp parts of the schedule and it was still like I gave the dough half again as much time. Horrible shaping, sticking to everything, just so over-fermented—but they rose enough freeform nonetheless, and the flavor was great. (He said, liking "sour" sourdough ... and not posting any pictures!) But it looks like you definitely won the game of "chicken" with fermentation here! :)