(4-plan) Journey to perfect a 100% WW Sourdough Pullman Loaf
Well, I got corona tested today, I don't have coronavirus, just a cold. I plan to bake again tomorrow morning.
My wife was very pleased with my last loaf, but she had some requests that I will be adding to my requirements list.
- The last loaf had almost no sourness to it... I am not exactly sure, because not muched changed from loaf #2 to #3 and loaf #2 was 3/10 on the TexasBakerDad sourness scale, and loaf #3 was 0.5/10. I think maybe my 60g starter was a bit more fermented on loaf #2, also on loaf #2 the aliquot jar showed 2.5x when I loaded the loaf into the oven and on loaf #3 it was about 2.25x. Anyway, my wife said she preferred the dough to have some amount of sourness, I am thinking a 1.5/10 on the TexasBakerDad sourness scale :-)
- She said she didn't enjoy the flavor of the bran flake topping.
- She said I needed to bake bigger loaves, I told her I was keeping things small while I was experimenting and she said... "But, I want MORE BREAD!" (Well, too bad, I aint gonna make huge loaves while I experiment, I didn't tell her that though, hahahaha).
The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.
This post is for the recipe for my fourth attempt to make the perfect loaf.
- Soft and light
- 100% whole wheat
- Recipe must be easily repeatable and easy to execute.
- Recipe must be designed for a covered pullman loaf pan.
- My 12 year old daughter must be able to bake the bread from start to finish
- Sourdough leavening only.
- From start to finish, the bread must be completable in 1 day.
- Process must exist to enable the baker to know with reasonable certainty that the loaf is perfectly proofed.
- Dough needs to contain a few softened chewy seeds, grain berries, etc. for texture and flavor.
- (New) Don't use bran flakes as a bread topping.
- (New) 1.5 out of 10 on the TexasBakerDad sourness scale, whatever the heck that means :-)
Modifications from Previous Bake
- Try out DanAyo's suggestion of dumping the dough directly into the pullman right after kneading with the ankersum, eliminating the stretch and folds, the preshape, and the shaping steps. The purpose of this change is to considerably simplify the bake process. I hope everything turns out well. I am going to be very thorough in my pan prepping, extra butter, extra flour.
- Skip the scoring step... I really have no idea how this will play out with this recipe.
- Since there will be no stretch and folds, no preshaping and shaping, the dough won't have as much structure, so I am not sure how far I will be able to take the rise before the dough collapses. I think I will play it safe this time around and load the loaf when the aliquot shows a 2x rise. But, I would like to do more bakes in the future where I try different rise amounts. Also, I might find that a slight overproof helps avoid the crust breaking during the oven bloom.
- During my previous bake, the crumb was still a bit warm when I cut the loaf after letting it cool for 1.5 hours. I will up my cooling time to 2.5 hours.
- 60g (12%) sourdough starter (50:50 hard red)
- 50g rolled outs
- 30g (6%) honey
- 10g (2%) non-iodized salt
- 30g (6%) virgin olive oil
- 475g (95% if you include rolled oats) well water
- 450g hard white wheat (sifted to remove bran)
- sifted bran to be used as topping
- 0:00: In large mixing bowl, add: 475g of boiling water, 50g rolled oats, 30g honey, 10g salt. Mix and let sit for 10 minutes.
- 0:10: Mix in 30g olive oil
- 0:11: Without kneading, mix the 450g of hard white wheat to combine into a shaggy mess. Let autolyze for 10 minutes
- 0:21: Smear 60g starter over the top of the dough mess. Use mixer or hand to knead at medium speed for 10 minutes.
- 0:22: Prepare pullman pan, liberally butter all sides and apply flour.
- 0:26: Transfer dough to pullman pan. Siphon off 20g of dough to aliquot jar.
- 5:45: Preheat oven 375dF
- Estimate a 6 hour rise time, but will move to next step when aliquot jar shows 2x rise.
- 6:36: Brush top of loaf with melted butter and sprinkle bran on top of loaf, put lid on pullman and stick in oven for 1 hour 30 min.
- 8:06: Pull from oven, transfer loaf to rack. Let rest until cool, probably 2.5 hours.
- 10:36: Slice using slicer then put loaf in plastic bread bag to keep it soft.
I am excited about this bake, things could go surprising well or terrible, the suspense!