Usually when making bread I refrigerate my loaves for about 8-10 hours. Last week I had really good luck getting a very sour loaf using a variation of Teressa's "Extra Sourdough" recipe. The main variation was the refrigeration time. Just to see what would happen, I allowed the formed loaf to refrigerate for 24 hours. The results were great! Very tangy bread. Some of the best I've ever made.
This weekend I wanted to try a very basic recipe, (flour, bread flour & water) to see if I could get a good sour white sourdough loaf. The results were not as sour as last weeks loaf but had a great flavor and texture.
I used a very simple recipe.
Mixed and autolysed for 30 min. I used warm water about 85°F Fold every 30 min. for 2 hours. Turned out dough and rough formed round loaf. Let set on counter for 30min. Final loaf formation and place in bannaton. Let set covered on counter for 30 min. Placed loaf in the refrigerator for 24 hours. Pulled loaf loaf and finale proofed for 2.5 hours. Sprayed loaf with water and baked at 425°F for 18 min. under roasting pan. Finished baking until desired color was reached. About 15min more.
Next time I may add a little rye flour to see if I can increase the sour a bit more.
Ice, I use your calculator all the time for posting recipes and to compare recipes. Thanks for the great tool. I did modify it to have drop down boxes to select the type of flour and other select ingredients. I also can calculate the new hydration of combined starters.
Ice, yes I just modified the Excel file. I use it to track recipes and changes I make. Let me know where to send an attached copy of the file for you to take a look at. I hope you can use some of the changes in a web version.
The recipe makes one big loaf 1.5-2 lb I think. If you double the recipe you can make three nice size loaves at about 1.25 lb.
Keep in mind that your starter's characteristics come into play. My original starter only required 2 hours of 1st proofing and 2.5 hours final proof. If I had used my Australian starter it would have taken about three hours 1st proof and another 3-3.5 hours on the final proof. So the time listed is a guide to start with but will vary by starter used.
Ok Shasta the cook is on. I used my digital scale and duplicated your recipe right down to the gram. Water was at 85 degrees. Autolysing now. I assumed you put the salt in after the autolyse... Right?
I'll add the salt after the 30 minutes and work that into the dough and then start the stretch and fold every half hour for 2 or 3 hours until I see the dough start bubbling up some.
I notice that you changed the time and temp of Teresa's roasting pan method. 425 for 18 minutes instead of 450 for 15 minutes. Hmmm... Based on that pretty loaf up above, I'm going with 425 for 18 minutes and then cook to color right? I have a thermapen to test the internal temp. It should be about 200 derees right?
I don't have banneton's yet... Probably going to use a glass mixing bowl with a towel in it with semolina flour on it. Based on the fact that it is going in the fridge about 1:00am it looks more like it is going to spend 36 hours in the fridge. It won't hurt it right? Just make it more tangy probably.
It's a pretty wet dough...
It is now 12:53... I have done 4 stretch and folds. The dough has increased in mass considerably. There are bubbles raising on the skin of the dough. I'm going to do the first shaping and let it rest for a half hour.
Last Edit: May 1, 2013 23:58:01 GMT -8 by wartface
Hope its going well. It sounds like you followed the recipe and techniques perfectly. Yes 195-200°F on the Thermapen! I've gotten to where I don't even check as long as the color looks right. You may need to turn the bread when you pull the roasting lid and again before your finished for even browning.
I'm going to start another batch of that dough this afternoon. This 1 I'm going to make entirely by hand, no mixer. I want to see if there is a difference between the 2 loaves. I like this stretch and fold stuff. I think I will learn more if I do it that way.
Yes on the clean up. Oh my Gawd I can get messy. I wish I had bought 1 of those odd looking tools for mixing dough by hand. I don't remember what they are called but I always thought, I have the mixer and don't need one. Back to Crate and Barrell.
Last Edit: May 2, 2013 14:06:04 GMT -8 by wartface
I pulled the trigger early on the "last weeks bake" recipe early. I was going to wait until tomorrow afternoon but... Waiting has never been one of my strong suits. It had 16 hours in the refrigerator, good enough.
I had 1 hiccup... After the 18 minutes at 425 in the stainless steel mixing bowl, when I tried to remove the bowl, the loaf was stuck inside. I bounced the bowl on the stone and it finally popped out. It didn't damage the bread at all.
From the day I decided to try to bake sourdough bread my goal was to cook a loaf that had those big holes and now I've done it! I'm sitting here looking at the slice i'm eating while I type and I kid you not, this slice has a hole big enough I could put 3 pennies inside without touching any of the bread and these holes are everywhere. The crumb is the softest I have ever cooked. The crust is firm but not hard. I wish it had come out a little harder, not a lot. There is a legitimate sourdough flavor I like that. Anyway Shasta... You were right about keeping it simple. Just water, flour and salt and tender hands can produce a fine piece of bread.
Hey that's great! I'm glad it all came out! I think KAF bread flour does this recipe justice. I've also made this recipe with my Australian starter which I feed whole wheat flour. It comes out with even more tang. Especially if you can hold out for the 24 hours. I'm really thrilled you like the recipe!
My, my, my... This bread is delicious. Just sliced a couple of pieces and toasted them. I added butter and raspberry Jam... Mmmm
I've got my handmade dough fermenting in the refrigerator now. I put it in at 8:00pm last night. I'm going to stay disciplined this time. I'm going to wait to bake it tomorrow afternoon, on my Big Green Egg.
Shasta... You mentioned you might try adding some Rye flour to help boost the tanginess. How much would you use? I assume you reduce the bread flour by whatever the portion of Rye that you use... Right?
I would keep it simple and replace 100 g of bread flour with rye. That will keep the hydration the same. You might feel and see a difference because the rye may absorb the water different. My guess is you may even need to increase the water slightly but see how it feels first.
I give them to my son and his wife. I give them to my neighbors. My dog likes sourdough. I throw them away if they spoil.
I'm not looking at this from a cheaper way to have good bread on the table kind of thing. I look at it as a hobbie. Where I play golf, they are very proud of their golf course and think I should part with lots and lots of my money to have the priviledge to play their course. If baking bread limits my time spent on the golf course at all I could throw all the bread i cook away and still save money.
To me it is just an interesting study... Flour, water and salt. It is amazing how simple it is, once you figure it out. I have read a 1000 pages of text and bought a thousand dollars of various machines and gadgets to be able to do it right.
Now... After doing your "Last weeks bake" recipe, I realize all of the STUFF was not really necessary. Once I put all of the stuff aside and touched the flour, water and salt... The magic happened.
Sometimes we human's think to hard and get in the way of success...
Well at that rate you will be a pro in no time. I usually bake once a week but sometimes take a week off. That's about as long as I can go without baking a loaf or two. I also used to bake at east three loaves but am trying to keep it down to one unless I have a request for some. No problem getting rid of extra though.