Let me share with you this nice flavored sourdough that came out of the oven this morning. It uses a mix of bread flour (65%), whole wheat and rye. I milled WW and rye in the blender, but did not sift out any bran this time.
The formula proportions are listed below. The levain was prepared 12 hours prior to mixing the dough. I also autolysed the WW + rye for the same amount of time. The kitchen was about 17C throughout the day, so I just left the autolyse to happen on the counter and added all salt together. Since I did not sift the bran out and the blender yields a courser flour, autolysing the WW + rye is a good idea.
| Levain | |||
| WW starter | 18 | g | 6.00% |
| Bread flour | 34 | g | 11.33% |
| Water | 34 | g | 11.33% |
| 86 | g | 28.67% | |
| Autolyse | |||
| Mix WW + Rye | 88 | g | 29.33% |
| Salt | 4.5 | g | 1.50% |
| Water | 88 | g | 29.33% |
| Dough | |||
| Bread flour | 169 | g | 56.33% |
| Water | 88 | g | 29.33% |
| Total flour | 300 | g | 100.00% |
| Total water | 219 | g | 73.00% |
Autolyse + levain prior to mixing the final dough
After mixing the final dough and applying the usual S&F process (4 sets), I left the dough bulk fermenting on the counter for a total of 9 hours (including S&F) at about 16C overnight. In the morning I shaped the dough into a small batard and put in the fridge for an hour before loading it in the oven to bake for 30 min with lid on + 5 min with lid off (all preheated). Everything came out so fine with nice crumb and good crust. I have been playing with long retarded bulk fermentation and short final proofing. Even though I have not retarded the bulk fermentation in the fridge, I think the long BF on the counter in a cool kitchen had a similar effect, whereas the short proofing kept me away from the over proofing problems. It is incredible how many possibilities there are available for baking a loaf of bread. Even though I do not follow this procedure under a normal situation, it has been good to feel the dough and have some control on the results.
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and crumb Pul! I love the combination of WW and rye... Kat
Thanks Kat, its my favorite combo too for flavor and structure.
Peter
Wow! I had no idea that a blender could grind grain fine enough to be used in this way. (Obviously not in large amounts, but still...) I'm guessing maybe you have a better-than-average blender?
David, I use a vitamix which is quite sturdy. I grind about 100 g per batch, and in less than 30 sec the flour is good, but a bit coarser than commercial. I have not measured but the temperature rises by few degrees during grinding.
Has to be as tasty as it looks too! Well done and happy baking Pul.
Thanks for the inspiration and the teachings from your posts
That's a very nice looking loaf of bread pul, the crumb looks especially inviting! And I agree with Kat, the ww/rye mix combines for a tasty bread. Beautiful bread.
Thanks Cedar, it was a bit warm when I sliced it. Happy with it