I was kicked out of the kitchen last week! My two eldest daughters wanted their turn at baking up some sourdough. First Rochelle baked up some of the Coastal loaf, she likes that recipe and made it before. She is still a little nervous around wet dough, so she added more flour and made a lower hydration version. It turned out delcious, but she was a little disappointed that it didn’t have a larger holey crumb. I told her not to worry if her fingers got a little sticky, but she didn’t like working with wet dough. Here are her loaves:
She did not take a picture of the crumb, which is disappointing, because even though the crumb was not very holey, it was a very nice looking crumb.
Next my daughter Natalie made up some of her favorite One Night Sourdough. She also added the 1/2 cup of Rye and got a really nice sour flavor with her bread. She made three two pound loaves that came out very well. She also kneaded in more flour as she shaped the bread but was more comfortable with sticky dough and handled it pretty well. Here are her loaves:
She was proud of the crumb and took a picture:
The bread is almost all eaten up by now, so I have a batch of a new recipe coming along today. It is a lower hydration dough with sifted Whole Wheat flour, some sifted Rye flour and some boiled cracked wheat nubbins.
I made up some Basic White Sourdough and decided to make my own Dutch Crunch topping because all of the ones available have commercial yeast and I wanted to use my starter. So I made up just over 6 lbs of dough and substituted 1/2 cup rye flour for the added enzymatic activity (I’ve been having good results with adding the small amount of rye). I did the bulk fermentation and shaping yesterday and put the loaves into the refrigerator overnight. I also made some Dutch Crunch topping using sourdough starter.
Here is what is looked like after I mixed it up:
Here is the recipe for the Ductch Crunch Sourdough Style:
2 Tablespoons active starter
1 Cup rice flour (I ground my own brown rice)
1 Tablespoon light Malt syrup
2 Tablespoon Oil
1/2 teaspoon salt
1/2 cup water
Stir all together in a bowl, cover loosely with plastic wrap and let sit at room temperature until next day’s baking. It should be frothy with bubbles when ready to use. Then wash the top of the loaf with some water using a pastry brush, and spread on the Dutch Crunch as thick as you would like it.
With my first two one pound small loaves, I tried slashing the bread, but I had made it is a higher hydration dough and with the crunch topping, it did not get a good oven spring it just spread with the extra weight of the topping.
These are the pound loaves that spread too much from slashing:
Notice how nice the topping looks. I needed to brown it more so I left in the next loaves longer than I would have otherwise.
With my two large loaves, weighing about 2 lbs each, I did not slash at all and they cracked wherever they felt like it and it looks a lot nicer. My recommendation after doing this topping is to use a lower hydration dough when trying out this Dutch Crunch.
Here is how the larger loaves came out:
See how much nicer it looks browned? The crunch topping is really delicious especially with the hint of malt in there.
Here is the second 2 pound loaf:
Here is a picture of the crumb:
I got a new baking stone. My old stone was from an unused kiln and it was crescent shaped, so I had a difficult time putting the longer loaves on it. I looked up different stone and decided to get a Fibrament stone.
They make a size that fits my oven great and optimizes the space I have. I bought a 15″ x 20″ x 3/4″ stone for 66.00 which includes shipping. I have used it several times, and I can tell you one thing for sure…it bakes great bread!
The only thing that I needed to learn about it, is that the thermal conductivity is greater than with firebrick, so I had to turn down my oven. I was doing the first five minutes of the bake at 500F degrees, but I now have to do the first five minutes of a bake at 450F degrees. The 500F degrees was just too hot and I was getting black spots on the bottoms of the loaves. I think the heat transfer is really good for these stones. Moving it higher up in my oven solved the problem of the stone getting too hot and it works perfect now, I couldn’t be happier.
I have baked several batches of bread now and I can say that I have really liked the Fibrament stone so far. Another fact about the Fibrament stone is the fact that you can never put it into the sink and scrub it because you are never supposed to wipe it with water.
Here is a picture of the stone:
Find your stone here:
I love One Night Sourdough, especially when you forgot to start some sourdough earlier in the day and you just want to bake the next day anyway! You start a sponge later in the evening and let it sit overnight, mix up the rest next morning, bulk ferment, shape, proof and bake.So anyway that happened to me yesterday, I need some fresh sourdough by today and I missed getting it started earlier in the day yesterday, so I started the sponge last night and will be baking today. Here is what the sponge looks like in the morning:
This is what the gluten looked like after the bulk ferment:
I mixed the rest of the ingredients into the sponge at 7:30 am this morning. By 10:45 it had doubled.I poured out the dough on the floured table and shaped up three loaves of varying weights.
I made about 5.5 pounds of dough altogether. The loaves proofed about 2.5 -3 hours.
Here is what I got:
They are still cooling so will show the crumb later. I like the convenience of the one night sourdough especially if you don’t have room in the refrigerator for the separate loaves. I got a new baking stone too….I will have to tell you about it.
Well I’ve been busy but here is the pic of the crumb I promised:
This turned out to be a finer, moister crumb, I put in about 2/3 cup more flour so I could make a sandwich style bread. I also melted shortning and added that instead of oil.
Yesterday I started a Basic White sourdough and decided to put in some Rye flour because I was doing sourdough reading and I read that in some bakeries in Europe, the bakers add a small amount of Rye flour to the dough to stimulate the fermentation and get a higher oven spring. So I thought I would try it. I used the basic recipe available for printout on my site: http://www.northwestsourdough.com/basicwhite.html
I added 1/2 cup of whole Rye flour instead of the same amount of white flour. The dough was tight and stretchy when I was mixing the dough. But after bulk fermentation, it felt soft and somewhat slack. So I was wondering what would happen.
Well next day I baked up the three loaves and I got a great oven spring. The bread is really very good. It came out sour, crusty, light with an open crust. What more could you ask?
Here is a couple of pictures:
I will try and post the crumb later.
Here is the crumb:
Yesterday I started a Pumpernickel Rye. Today I baked. I flavored the Pumpernickel with Strong coffee and molasses and gave it some texture with cracked rye berries.
I started early so I could have a nice bulk ferment and still get it into the refrigerator for a long cool ferment. This bread tastes SUPER! Of course it doesn’t have the loft you come to expect with a white sourdough, but that’s what’s nice, the difference!
Here is the dough being shaped into loaves:
This recipe made almost 7.5 lbs of dough!
I made up three small one pound banneton loaves and two larger 1.75 lb loaves.
The first loaf went into the oven and I wasn’t happy with the outcome, the loaf cracked down the side and seemed underproofed. It may have been slightly underproofed but when the second loaf came out the same way, I decided the inner dough wasn’t able to get through the slashes. Here are the first two loaves:
So I remembered Aussie Bill had a little experiment with slashing and I took his advice to slash lengthwise. I was really happy with the results. Here is one of the one pound loaves slashed lengthwise:
Look how nice it turned out! So I also slashed the other loaves that way:
Don’t they look terrific? Well they taste terrific too. My kidlets gobbled up two of the loaves already with cream cheese and we are going to finish off more for dinner with eggsalad sandwiches with Pumpernickel Rye. Already today I started a basic with some added rye for an experiment, I will let you know what happens! I will be posting this recipe in the Special Recipe folder as soon as I can.
Today I made up some Sourdough Bay Bread. I actually started yesterday and baked today. I started at 10:15 am in the morning and made up a preferment. I proofed this until the afternoon when I added the rest of the ingredients and then did the bulk ferment until the evening.
Here is the dough after mixing:
Here it is after the bulk fermentation:
Here is what the gluten development looks like after the ferment:
I then shaped the loaves and put them in the bannetons. This recipe made 5 lbs 12 oz of dough.
Then I shaped the loaves and put them to sleep in the refrigerator. I was shooting for a nice “sour” tang for this bread. I acheived it, it has a nice sour tang and it hasn’t even sat until later in the day for the sour to develop.
Here are the batard shaped loaves:
Here is the boule:
Here is the crumb from one of the batards:
I’ve decided to write this recipe up and offer it in my Special Recipes folder on my site. I also have decided to put together a small sourdough kit which I will offer besides the regular sourdough starters:
I’ve printed up some envelopes with the dried starter included and a card with instructions and the waffle recipe and a proofing cloth. I thought this would be a fun idea for a gift.
I mentioned with the last post that my daughter, Rochelle, age 23, wanted to try to bake up my Coastal Loaf. We ended baking on the same day, because my Rye bread came out of the refrigerator early in the morning already shaped in loaves, and hers came out in bulk to be warmed up, shaped and then proofed again and baked. So I baked early and she baked later. She was surprised after the first fermentation, before it went into the refrigerator, at how sticky the dough was. She said, “How will I handle this?” I showed her how to handle the sticky dough and she did great.Here are her loaves:
Here was her favorite one:
Here is the crumb:
She had a bit of trouble figuring out when they were proofed enough to bake as I had to leave and she was on her own. I feel she could have left them proof just a little longer, but it was hot and they could have easily overproofed. She said the recipe was easy, it just took longer than she thought it was going to.She gave one of the loaves to her boyfriend, and now, there may be a marriage on the horizon! You never know what can be accomplished by sharing a sourdough loaf!
I did up Jeffrey Hamelman’s Rye from his book, “Bread”. I used the Rye,Wheat Recipe found on page 195. I did add caraway to my dough which he did not have in this particular recipe. I also did not use any commercial yeast which he did. I made up the starter per his instructions, let it ripen overnight, then made up the rest of the dough the next day. I then let it proof and made up the loaves, which I then refrigerated overnight. This is how the dough looked after bulk fermentation:
I used my new bannetons to proof the loaves and here they are:
I made up double the recipe and ended up with almost seven pounds of dough. Each loaf was just a bit over 1.5 lbs. In the morning they were proofed very well and had doubled. It was hard to bring them up to room temperature without overproofing them, and two of them were slightly overproofed. However I am extremely happy with how they turned out!
Here are the loaves finished:
The crumb is terrific! The taste is wonderfully tangy, chewy,with a crisp crust, and a hint of caraway. Yummmy!!!
Here is the crumb:
An altogether successful day! Whats more, my daughter is baking my Coastal loaf using the new bannetons and they are in the process of being baked right now! So I will have more to tell you about her loaves later.
I am trying the Two Night Sourdough again with the extra added whole wheat flour, and I am doing it a one nighter instead. I have the loaves on the table proofing and almost ready to start baking. I started the recipe last night and let the sponge set overnight. This morning I took out the sponge and instead of building up the dough during several stages, I added the rest of the ingredients all at once. I did the bulk fermentation for only four hours and it was doubled! Then I added the salt, which would have slowed down the fermentation if I would have added it sooner. It also makes a coarser crumb when you add it sooner in the process, and that is terrific if you are doing a San Francisco style, but I am not aiming for that this time. The dough is incredibly spongy and bubbly. There is an great difference over last time when I added the flour and water in stages (Remember it overproofed last time).I am making one 2 lb boule, two 15 oz small french style loaves and one 1 lb.2 oz. loaf in a bread pan, which I will turn out on the stone. I made 5 lb 7 oz of dough altogether.
Here are the formed loaves proofing:
Here are the first two small loaves out of the oven:
Here is the batard loaf:
Isn’t there a terrific difference in color compared to the last batch which was overfermented?
The boule loaf I had to put into the refrigerator to keep it from proofing too fast as the loaves all wanted to be ready at the same time. I baked the smaller loaves first, the batard second, and then the boule.
Here is the boule:
You will notice that on the left side it looks lopsided. There is a reason for that:
Blowout! After putting it into the fridge to keep it from proofing too fast, I didn’t let it warm up enough before baking….so it had a blowout!
Here are all of the loaves together:
Here is the crumb of the batard:
This was a lower hydration dough, so I didn’t expect larger holes. The crumb has a nice soft chewiness. The bread is very good and tasty, just a little sour… but…it lacks the knock your socks off flavor of my overproofed batch. So…back to to the drawing board!