hi all,
i’ve been successfully baking low hydration sourdoughs with large amounts of leaven (i like to speed up the process as i dont have all day!).
i want to start upping the hydration , autolysing and doing stretch and folds to achieve more open and softer crumb.
can anyone comment on the potential issues I might have in changing methods etc? I use high proofer temp to speed the process up a bit (brod & taylor) and also use a lot of leaven for the same reason...
previous method was;
Pain dé Campagne
900g White Flour (weak)
100g Wholewheat Flour
400g Rye Leaven
20g Salt
550g Water (warm)
- Set proofer to 30 Degrees C
- Mix and knead ingredients until windowpane
- Prove for 2 hours
- Shape - prove for 1 hour (pre-heat oven)
- Bake 210 degrees c(fan) 20 mins with steam, 25 mins without
proposed method is;
Pain dé Campagne
900g White Flour (weak)
100g Wholewheat Flour
400g Rye Leaven
20g Salt
700g Water (warm)
- Set proofer to 30
- Autolyse flour & 650g water for 1 hour
- Mix in leaven, salt and remaining 50g water
- Stretch & fold 4 times w/ 30 min intervals (2 hours total)
- Pre-shape - wait 20 mins
- Shape - prove for 1 hour (pre-heat oven)
- Bake 210 (fan) 20 mins with steam, 25 mins without
Even if you were to use nothing but sourdough starter as your dough, it would take a finite amount of time to do the bench rise and the final rise. If you don't have the time, get out of the kitchen!
Ford
Yeah, you'll need more proof time than 1 hour for the final I'm afraid. If you're out of time, why not do the final proof I the fridge for 18 to 20 hours or so, then bake straight from the fridge. Super convenient and the fridge time enhances the color and flavor.
I forgot to say also that a high hydration bread proofs faster, so that much levain will lead to unpredictable results, especially a powerful rye one.