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Sourdough Bread: March 30, 2019

David Snyder

This is another hybrid bread. It differs from my last bake in the following ways:

1. I have increased the whole grain flour to a total of 30% of the total flour by adding 10% Kamut.

2. I have increased the final dough hydration to 75%.

I've commented on this in the past, but it's remarkable how much neglect a starter can go through and still be able to rise well after a few feeds. I fed my starter Friday morning, then Friday night and again Saturday morning. Admittedly I used my proofer box after the Saturday morning feed. It hadn't been fed in a few weeks. I used all the starter from the previous feeds to build up volume and had no discard. My first feed was 1:3:3 and went 12 hours, my second was the same and went for about 14 hours, my third was 1:2:3 and went for about 6 hours to a triple in volume.

When I put in my order of grains from Daybreak Mills, I included a bag of Buckwheat. Tartine 3 has a recipe for Toasted Buckwheat Groats with Crème fraîche so I took my inspiration from there. Having a litre of local yogurt in the fridge, I subbed it out for the crème fraîche, used durum wheat and some Buckwheat flour instead of what he called for, and also cut back on hydration.  The formula was also adjusted for 3 loaves.  

 Recipe

Makes 3 loaves

Add-ins

150 g Buckwheat Groats, toasted

Ok, I’m going to be honest here. I didn’t really want to make flatbread. However, given that I had no choice but to retard this bake for around 20 hours, I knew for sure it’d turn itself into flatbread anyway. Who cares about the shape when you need bread desperately? (What? You do?)

30% Germinated Red Rice & Purple Rice SD with Smoked Gouda

Dough flour (all freshly milled):

I am so happy that people have posted that they had problems with Tartine. This is my third time making the country bread and it just doesn't feel right, literally. Here is what I got, or better, don't get...

It was Friday again and again time for my 4 loaves for friends...

I saw a Semolina Sesame loaf in Tartine 1 and another sesame seed loaf in Tartine 3.

Then I had a look in the larder and also had some Khorasan/Kamut left and had a golden vision formed  in my head with all those seeds too.....

25% Caputo Semola Rimacinata

25% Doves Farm Kamut/Khorasan

50% Strong Canadian Flour

80% water, 2% salt, 15% roasted sesame seeds and more seeds for outside..

I want to design my own bread lame to solve my issues I have with the current lames on the market.. Anyone have any suggestions on improvements to the current available lames on the market?? My current issue is the handle being so short, so I feel like it's child size haha. I'd like a longer more sturdy handle. 

Any feedback would be greatly appreciated. Thank you

After last weeks bake my wife said she wanted a bread like that one but in the shape of a loaf, but not in a Pullman pan, so the crumb would be a bit more open.  Well. Lucy said we would bale it in the Pullman pan without the lid.

I recently bought a 25 lb bag of whole spelt berries, and just milled the first of it. For this bread, I used 30% whole spelt, the remainder being Wheat Montana all-purpose. The hydration is somewhere between 75 and 80%. I had to leave the house during the initial rise / folds, so I ended up letting it go for longer than usual before putting it in the fridge to retard overnight. This made the bread slightly more sour than my usual loaves, but it is still quite pleasant.

So, i've been baking sourdough bread for about a year now. 

I love using a blend of various whole grain flours, in this picture, I've done a blend of whole wheat, sorghum and AP with a Rye Starter! I usually get decent crumbs when I add a little commercial yeast into my dough to help it rise, however, I don't get a strong crumb (or at least i think so) without adding a little commercial yeast. I live in India and the sourdough bread scene is still upcoming but slowly. Was hoping for a few tips! I'm not sure why i'm unable to get the bigger 'holes' in my bread.