The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20% Beremeal VSSDR

Ilya Flyamer's picture
Ilya Flyamer

20% Beremeal VSSDR

After my previous 40% Beremeal (barley) sourdough (http://www.thefreshloaf.com/node/66746/40-beremeal-vssdr), I repeated it almost exactly - but with half amount of Beremeal, and I slightly reduced the hydration, in line with reduced amount of whole grain flour. Also doubled for two loaves. Formula: https://fgbc.dk/149f

Additionally, I bulked during the day, shorter but warmer (8.5 hrs at 24C). It grew A LOT, and became very wobbly. Felt like it fermented more than the previous time. Then shaped and proofed, around 2-2.5 hrs, at 24C. I think it was on the verge of overproofing, but I guess I caught it before - still got some some oven spring, although not huge.



The crumb is much more "normal". Taste is more delicate than with 40% Beremeal, but otherwise similar. Less acidic, the previous one had a clear tang, I guess shorter bulk reduced acidity this time.

Comments

Abe's picture
Abe

Didn't crack as much as the 40% loaves either. The integrity of the gluten wasn't compromised as much. From the sound of it the flavour is good! Nice bake. 

Ilya Flyamer's picture
Ilya Flyamer

Yeah, it almost felt like a normal wheat dough, and no serious cracks, indeed. At 40% it felt almost like playdough, this just had a hint of this sort of texture. Thanks Abe!

Benito's picture
Benito

I love how rustic both loaves look, and bet they taste great as well.  Nice baking Ilya.

Benny

Ilya Flyamer's picture
Ilya Flyamer

Thank you Benny, kind of you to compliment poor scoring and small oven spring as a rustic look :)