improvised two loaves of sourdough today

 

Yesterday I visited a bulk-produce retailer and bought myself some flax seed, rolled oats, and some other dry food at very affordable prices!!!

This excitement had to be experienced – I love it when I can get great food at such low prices. I feel grateful 🙂

This being said, I have bought the rolled oats and the flax seed to experiment/improvise new bread recipes. So, today I baked two different sourdough loaves – one with oat+bread flour and the other 100% whole wheat flour+flax seed. 

Boy – they are beautiful, do you not think? So soft, so nicely risen, such great oven spring, and the air bubbles inside are making me fall in love with each one of them.

It is official; I have the greatest sourdough starter ever, which I hope to bake with forever and ever… 🙂

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Recipe

Levain: I have a 100% whole flour “Monster” starter that I feed with 2/3 cup whole wheat flour+1/3 cups+1 tbs water on Friday afternoon. I then let it rest at room temperature overnight wrapped in a thick towel. The next day I feed it again the same way; one hour later divide it into two: one part goes into the fridge till use next week, and the other continues to rise at room temperature for 5-6 hours. At that point it becomes very bubbly and that is always exciting to see this 🙂

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Prior to preparing dough, I mix the levain with water and sugar to make the liquid base for dough (my measurements were: 1+1/4 cups of levain, 1 cup of water, and 1.5 tbs of sugar)

Sourdough with rolled oat:

add 1/2 cup rolled oat and 1/2 cup water- mix and let stand for 20 min

add 1+1/5 cups of levain/water/sugar base, 1 cup of water, 2 cups of bread flour, and 1/2 tbs of salt. Mix well and form a shaggy dough – do not worry about kneading or forming the perfect dough. Just cover, rest, and *stretch and fold every 20 or 30 min or so for 4-5 times.

*I lately started to “slam” the dough to the mixing bowl 7-8 times during each stretch and fold, which I kind of feel like helps stretch and form the dough. It is a strange feeling to do this to my dough and yeast, but then it feels also right…Try if you wish.

Then, cover, wrap with towel, and let rise at room temperature over night (my kitchen is usually cold around 17C. If you are in a hot climate, you may rise the dough at the fridge).

 

100% whole wheat sourdough with flax seed:

Rinse 1/2 cup of flax seed and add 1/2 cup water, let stand for 30 min

add 1+1/5 cups of levain/water/sugar base, 1 cup + 3 tbs of water, 2.5 cups of whole wheat flour, and 1/2 tbs of salt. Follow the procedure above.

Since whole wheat flour requires a little bit more water, I wet my hand before each stretch and fold to humidify the dough a little bit – it did help with a relatively softer dough. Alternatively you can add an additional 1-2 tbs of water while preparing the dough.

 

The next day; gently place the dough on a surface sprinkled with flour, deflate, stretch and form a rectangular shape, and fold & shape. Cover and let rest for 10 min. Shape again and place in proofing containers (i used a small mixing bowl for the oat loaves and a baking dish for the flax seed loaf).

Proofing time: 2.5 hours for the oat loaf, and 3.5 hours for the flax seed loaf

Baking: I recently started not to use roaster to bake my loaves. It gives a thinner crust and the oven spring is equally successful. I used a non-pre-heated oven for the oat loaf (375F, 50 min, baked uncovered). Once I was done with it, then I placed the flax seed loaf (pre-heated oven, 30 min open lid, 15 min closed lid, and 5 min open lid at 375F.)

Results, observations, and verdict: both loafs are gorgeous and better than what I thought I would get.

I know it is difficult to get the whole wheat flour rise so I was pretty impressed with the oven spring and the overall crumb of this lovely bread. It also had a nutty flavor and was an absolute delight even though for some the 100% whole wheat bread may sound a little bit intimidating.

The oat loaf was a delight from the beginning on – so easy to handle and the first rise was amazing with big air bubbles that I only had experienced with commercial yeast in the past. The taste of oat was undetectable but that is perfectly fine with me.

In both cases (oat and flax seed) the resting them on water prior to adding with flour and water produces a little bit sticky and mucus-like liquid, which I kind of think that helps with “binding” the dough. But of course we need a scientific proof for that.

I would certainly try these two loaves in the future and perhaps with the oat loaf I would increase the amount, just to see how the dough would respond.

Happy baking everyone! 🙂

 

oat sourdough

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smooth dough at the end of the stretch and fold episode
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what a beautiful loaf, waiting to be enjoyed 🙂 )

 

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100% whole wheat and flax seed loaf

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at the end of the stretch and fold episodes – kind of tough dough. would be better if I had added an extra 1-2 tbs of water to dough. I made up for this by wetting my hands prior to handling it each time so that it could get some more hydration. it did work 🙂

bread; with or without milk

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today’s bread with water (instead of milk) – not bad, is it? 🙂

I baked a loaf with milk that was risen over-night at the fridge and another one without milk and risen at room temperature during the day.

I love the milk in bread because it makes it quite soft; in the last few weeks that is how I was baking my loafs. Today I wanted to give a try to plain bread (i.e. with water) to move out of my comfort zone and to strive for making a bread without the help of the milk.

I guess, it turned out to be great 🙂

I used 3 cups of bread flour, 1.5 cup of water (warmed and mixed with 1.5 tbs of sugar and 1 tbs of dry yeast; rested at room temperature at a warm place; a.k.a. on top of the stove, for 10 min to activate), and 1.5 tbs of salt all mixed up with the help of a spoon. I did 4 rounds of stretch and fold at 25 min intervals. Dough did not look great, but honestly I did not care much today 🙂 Took the dough on a floured surface, extended and then folded to form a baton shape, proofed at room temperature for 1 hr 15 min, and baked at the pre-heated oven and in a roaster for 30 min (20 min lid on, and 10 min with open lid). (Since the yesterday’s bread was somehow almost burn at the bottom, I reduced the oven time for this loaf.)

It is soft and certainly airy 🙂 For a recipe this short, I would not expect to see such a great loaf, but I guess the warm environment really helped; I keep my dough (while rising or proofing) on the stove, which I turn on for 30 seconds or so to give warmth a couple of times. The containers are covered by thick towels to conserve heat. In my experience these work better than keeping the dough in a warm oven, because I usually turn out to over-proof.

Another thing I notice is that with shaggy (i.e. high hydration dough), it helps to have the surface of the dough covered with a thin layer of flour; I think it helps with not only limiting dehydration, but also with giving the surface a nice relatively stronger layer.

So my two cents is  that next time you find yourself in hurry or lazy, try to keep the dough and the yeast warm and make sure to flour the surface 🙂

My second two cents is that the dough with milk gives a better looking crust with rich colour – I love it 🙂

 

today’s bread (with water):

yesterday’s bread (with milk):

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