I baked two loaves today.
The white loaf is a sourdough dough I prepared on Wednesday while working from home. I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.
For the most part, it did. You can see a bit of compression near the bottom, and in the center there were definitely some thick gummy parts. I think if I tried it again I would make a smaller shape, but I was impressed that it came out so well after all that time.
The other loaf is a 100% whole wheat loaf I made using a recipe from Peter Reinhart's Whole Grain Breads.
The whole wheat flour was sent to me by flourgirl51, who sells freshly milled organic flour at www.organicwheatproducts.com. The bread is good. 100% whole wheat is a bit much for my kids, so I probably will have to eat most of this loaf myself, but I certainly can see how if you are into whole grain breads you'd want to either mill the flour yourself or find a good vendor that mills it fresh. The freshly milled flour is significantly more flavorful.
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How did the soudough taste after being in the fridge for four days? Sourer than usual?
Marni
Maybe a little bit more sour than usual, but not as much more sour as I thought it might be.
Both your loaves look very nice, Floyd. The SD loaf has a wonderful looking crumb structure. And, it survived for four days in the fridge. Isn't that a wonderful thing? I've found that I can make up a batch of dough and then bake it off over four days without any problem. Sometimes part of the dough even get made into pizza. I love being able to make pizza at the drop of a hat and it seems that almost any lean dough will turn out a decent product so long as I don't burn it up on the BBQ!
--Pamela
on that whole wheat especially! It looks really delicious. I'll bet that fresh flour made it taste much sweeter than usual.
The WW greets us like a blue ribbon prize winner! Wonderful moist crumb too!
You're also a good loafer!
Mini
The SD looks great as I would have expected and the WW is, as Mini said outstanding! To be totally honest I have never made a WW loaf I enjoyed. They always seem to be a little hearty and "good for you" and not full of flavor for my tastes.
The fresh ground flour is worth trying. I have been toying with buying a grinder for a while but I just can't make myself start another project inside of a hobby. The easier solution is to find a source of fresh ground WW flour. Your loaf looks perfect Floyd.
Eric
Hey Floyd
Both your breads look great. I am amazed at the way your "4 days shaped in the fridge loaf" turned out. I see the gummy part and made me wonder if you proofed it with the bottom down or up. It also looked like it really popped in the oven. I guess that 4 days in the fridge did not destroy the gluten. I have been messing around with a pate fermente or old dough technique and have let the old dough sit in the fridge for 3 days. I have never had the guts to let the shaped dough go for more than 24 hours though. I was curious about the hydration of the 4 dayer as well. Using the fridge and time sure gives me a good crumb. Even at 65%, which has sort of become my fav overnight dough hydration. I look back and realize that I used to pump up the hydration looking for openness instead of just giving it time. Speaking of time, I love all these "retarding" tricks and techniques that allow me to be able to bake as well as have a life. Thanks
Da Crumb Bum
floydm
everythings perfect masterpiece i can imagine the delicate softness of the crumbs, nice textures
vincent