090716 David's San Joaquin Sourdough - by Yippee
This was the most difficult formula I've encountered. I'm somewhat discouraged by the outcomes of my breads. Even though I've tried it twice, I still didn't get that confident feeling I normally have with my dough.
In this trial, I used all the 10% rye flour to make a water roux starter. The reason that prompted me to use a roux starter was that, even though at a lower % of rye (10%) flour than my 090602 sourdough rye (20%) bread , the dough in my first trial of this formula , at which I used KA organic AP flour and no rye roux, turned out to be much messier and the crumb was very gummy. Without going through the heating process of making a roux starter, the amylases, which contribute to the gumminess in rye dough, remain actively alive. The combination of lower gluten flour (AP) and the presence of lively amylases, I believe, was the culprit to the failure of my first attempt.
In my second experiment, in addition to the rye roux starter, I also sustituted AP with bread flour. I made baguette and batard so that I could practice different forms of scoring. The crust was very crackly and the taste was good. However, I did not get as much oven spring as I'd hoped for. Well, I can always give it another try. We'll see.
http://www.flickr.com/photos/33569048@N05/sets/72157621430357953/
Comments
Hi, Yipee.
After reading the frustration in your message, I expected the photos to show some awful loaves. They look great! The scoring on both the batard and the baguette is outstanding. The crumb looks nice too.
The loaves are a little "flat." This could be for a number of reasons, as I guess you know by now. I'm sure you will work it out.
David
Thank you for your kind words. I have a question about the flours: Do you think KA organic AP flour is equivalent or close to the flour you used in your formula? If not, I want to find a better substitute when I retry. Thanks.
Yippee
Hi, Yippee.
KAF AP flour would be roughly equivalent.
My own plan is to try this with a higher gluten bread flour. I would still use 10% rye or WWW, and I would add maybe 5-10 gms more water.
David
David:
The rye weakened gluten development a lot in my first trial, almost felt like nothing's happening. Holding the dough was like holding someone w/o backbone, it just slipped right out of my hand. It was very frustrating.
You mean like Giusto's High Performer? If this is used, I'd feel more comfortable when handling the dough.
Yippee
Hi, Yippee.
Actually, I was thinking of KAF Bread Flour. High Performer may be equivalent. I can't recall how it's protein percentage compares with KAF BF.
David
Your loaves of SJSD look very nice, Yippee. Good crumb and everything. You did a fine job.
--Pamela
Pamela.