Here is my 50% whole wheat, 50% bread flour sourdough with flax seed 🙂
And here is yours truly having some fun after baking this beautiful loaf (I could not upload the video; apparently I must be paying for a plan to do so. Hence, rather here is a snap shot from the video 🙂
I baked two sourdough today; one boule and the other baton-shaped.
The recipe is quite similar to previous ones with:
4/3 cup of whole wheat flour starter fed Friday evening and Saturday morning, 1 1/4 cup water, 3-4 cups bread flour, 2 tbs of sugar, and 2 tbs of salt. It should be slightly sticky
mix, rest at room temperature, and stretch and fold 4-5 times with 20-60 min in between (it is quite forgiving; you do not need to time everything. what is important is to fold and strech so that the dough and gluten form)
rise at room temperature over night in a mixing bowl with lid and wrap with a towel
the next morning (aka today), shape and rest for 10 min. Re-shape if required, cover the loaf with a towel, and place in a plastic bag for a green house effect (I think that works really well) for 4 hours or longer (this week at the end of 4 hours, the loaves had almost doubled)
bake at 375 min for 50-55 min (until it becomes golden crisp. I no longer pre-heat the oven or use a roaster/dutch oven to bake. Eventually if the dough is good, the bread comes out wonderful)
cool down and make sure to take your time to enjoy 🙂
this is how it rises at the end of the over night rise; does it not look exciting? i am so happy to see dough risen in Sunday mornings 🙂
the boule right before proofing, seam up in a shaping bowl with a clean cloth sprinkled with flour
I am not great at shaping baton, but this will do it 🙂
after 4 hours, the boule has almost doubled in size – this is always a good sign
aaaand the end products! look at these beauties! The scoring on boule made an impression of a face, do you not think? 🙂
and the crumb of the baton – what a great development. I am very happy with the loaves today 🙂
crumb of the boule – I find that baton loaves give more open crumbs than boules (based on last week’s and this week’s experience. I wonder whether it has something to do with the height – shorter is better to get air pockets somehow? Maybe it is easier to lift up the dough if the height is not high like in my boules… something to think about)
Friends; have a look at this 25% whole wheat – 75% bread flour sourdough!
Is it not magnificent? 🙂
With no ego I can tell this is the finest loaf of mine yet.
Sticky dough absolutely pays off – in my experience sticky (that literally sticks lightly-but not overly to your hand when you stretch and fold, or otherwise handle it) yields the softest bread with the best crumb.
This one was baked on a cookie sheet at 375F for 50 min (for 20 min of which it was covered with a lid to prevent the surface from burning).
I no longer use the roaster to bake my loaves, which gives me loaves with much thinner crust (which I love)!
Happy baking everyone! 🙂
look at this – is it not wonderful? all the air bubbles and the fine structure. I am so excited and happy my friends – please give baking bread a try. It has been such an interesting and exciting journey for me that I wish it to everyone.
This baby is the product of a little bit sticky sourdough risen overnight at room temperature (around 17 C), pre-shaped, shaped, and proofed for 4 hours (also at room temperature), and baked at 375F for 45 min in an oven bakeware (20 min of which it was covered with a lid to prevent its surface from burning).
This is the softest and the best risen sourdough loaf I have baked in a while 🙂
I think; a) being sticky helps rise the dough; b) using bakeware may help keep the shape of sticky dough – loaves (which I appreciate); and c) if the dough is sticky and healthy enough, I may not need roaster (I use roaster as an alternative to dutch oven) to bake my bread.
Bon appetite 🙂
PS: I prepared my sourdough starter and levain with whole wheat flour, which dominates the colour and the texture; each loaf is around 30% whole wheat and 70% bread flour. Very healthy and sturdy dough 🙂
This is my finest sourdough so far. I could not be more excited 🙂
For many, the amount of levain in the recipe may be too much, but it just worked wonders for this loaf. I added this much this time because I had extra starter that I did not want to waste.
I reduced the oven temperature to 375 F this time as I am a little bit annoyed by the 400 F (too high; not sure what happens to the roaster at such high temps).
The dough was a little bit sticky but not runny and there was a very nice oven spring, which always pleases me; it is magical 🙂
I note that while the majority of the flour is white flour, the colour and the texture of the whole wheat (from the starter) is quite dominant.
This was the softest sourdough I have ever baked and the crispy crust was surprising and very welcome 🙂
Levain: 3/4 cup of Monster sourdough starter, 3/4 cup of whole wheat flour, 1/2 cup water. Mix well and place in a clean glass jar. Left at room temperature over night. The levain should have risen ( around 2x), smelling a little bit sour, and bubbling the next day.
Add to the levain (around 1 1/3 cup), 3/4+2 cups bread flour, and 1 cup water. Mix well with hand or a spoon. Leave at room temperature covered with a lid and stretch and fold 4 times every 30 min. Leave at room temperature for an hour and then place in the fridge for the night
In the morning take the dough out and let rest at room temperature for 5 hours or so. It should slightly rise
Add 1 1/2 tbs of salt and gently knead and shape (I tried a baton this time). Place on a parchment paper and let rise for 1 1/2 hours at room temperature
Pre-heat the oven with a roaster (or dutch oven if you have one) at 375 F.
10 min before putting the loaf in, place another sheet of parchment paper on top and flip the loaf (I do that because I think it helps with the air packets to occur on both top and bottom of the loaf.. any ideas anyone?)
Place the loaf in the heated roaster and bake for 30 min with closed lid and then another 20 min with open lid.
happy and energetic levain 🙂
this is how it looked right before placing it to the fridge for over night rest
and the next day, it is slightly risen. I was not very hopeful at that point but kept going
after 5 hours of room temperature rest, dough looks a little bit more fluffy
my shaping adventure today was a disaster at the beginning; since the dough is somehow sticky it does not hold its shape well and tends to spread
yet, it turned out to be just great, thanks to oven spring. there has been a noticable expansion of the dough (both the length and the height); very pleasing 🙂
does it not look awesome? 🙂
the largest number and volume of air packets I have ever had in a sourdough so far 🙂 very soft crumb and chewy crust. very nice contrast and it was a delight to try it with a chunk of butter 🙂
I try to bake every weekend to quench my interest in yeast and its activities, and to consume.
This week, I had planned a “left-over” bread that included the left-over green olives (they have been in my fridge for some time now) and the piece of the sourdough starter I was supposed to throw away yesterday (my starter was on its 5th day yesterday and quite a monster, I must say). Since I was inspired by a blog (which, sadly I cannot remember now), I also added poppy seeds to dough.
It was a dough that rested at the fridge over-night (I prefer this kind of dough – in my opinion it makes better breads).
Overall, the green olives were not enough and kind of got lost during the kneading/stretch and fold attempts. I do not know what to think about this now… Poppy seeds are okay and not overwhelmed the taste, which is pleasing. The dough had a slight sour taste – I am almost sure that it was not because of the starter but the olives, but I may as well be wrong. Crust was crispy while inside was soft and tasty.
I also experimented with the roaster I purchased a while ago to see whether baking bread in a container like roaster really makes a difference. I prepared two loaves from the same dough and baked one in a baking dish without a cover and another one in the roaster at the same time. In fact it does; the crust of the roaster-baked loaf was more browned and better looking. I may as well continue to bake breads in the roaster.
I seem to have shallow scoring cuts on the loafs. I will remember to make deeper cuts next time.
On a final note, parchment paper seems to be a baker’s best friend. If you do not have a roll, you may consider having one. It keeps everything clean and helps with not using vegetable oil, spray, or cornmeal that we would otherwise use in the oven dishes while baking.
1. Activate 1/2 teaspoon of dry yeast in 1.5 cups of warm water and 1 tablespoon of sugar by mixing all and resting at room temperature for 15 min (cover the bowl).
*Note that the amount of dry yeast is really low. I find that dough that rests at the fridge does not need a lot of yeast
2. When the yeast is activated, add 1/2 cup of sourdough starter, 2 cups of bread flour, 2 cups of whole wheat flour. Mix with spoon or hand and let rest at room temperature for 20 (the autolyse step)
3. Add 1/3 cup of green olives (you should add more if you are looking for an olive loaf), 1 tablespoon of salt, and 2 tablespoon of poppy seeds and knead on a clean, flour sprinkled surface for a couple of minutes to make sure the ingredients all mix.
4. take the dough in a clean, vegetable oil spread bowl (i use a pot) and let rest at room temperature for 30 min. After that do stretch-and-fold for a total of 4 times, each time with 30 min rest in between.
*this technique is supposed to eliminate the need for kneading and develop the gluten structure equally. Basically hold a corner of the dough, stretch it as far as you can and then fold it over the dough. repeat this with other corners of the dough (4-6). Turn the dough over so that the folded part lies at the bottom
**my experience with kneading is pretty conflicting. I cannot knead even though I know it would make my bread structure better. So I failed in today’s attempt too as the dough did not become a mature, elastic dough. That is why I decided to stretch-and-fold
***you will notice that over-time the dough becomes fluffy but not necessarily overly risen
5. Put in the fridge over-night. I left the dough in the fridge for a total of 12 hours and then let rest at room temperature for 2 hours
6. Take the dough out and spread over flour-sprinkled surface, degassing at the same time. Cut into two loafs, shape, and let rest on the bench for 15 min (covered)
*since the dough is not sticky, there is no need to add more flour than required
7. Re-shape if needed, cover, and proof for 1 hour 45 min at room temperature. I used a bowl to proof the round loaf and a cookie sheet for the baton/francala. Cover the loafs so that they will not dehdyrate and keep warm.
8. Pre-heat the oven to 400F (keep the roaster inside too). When the proofing is done, transfer the loafs in the oven dish (I used this for the round loaf with parchment paper at the bottom) and the pre-heated roaster.
9. Score the top of the loaf and bake for a total of 50 min; after the first 25t minute take the lid off the roaster.
activating yeast – the small amount of yeast causes a small foam 🙂
shaggy dough ready for autolyse
after the autolyse, add salt, poppy seeds, and green olives into the dough
form a nice dough ready for stretch and fold
place in a clean pot brushed with vegetable oil to keep it hydrated
after 14 hours of fridge rest. my dough has a funny shape 🙂
expand the dough on the bench and degas
cut the dough into two and shape
after the bench rest, I placed the round loaf in a bowl with a clean clothe for proofing
this loaf was proved covered with a long/deep lid of a pot; no shaper/basket was used
after the proof, the loafs have risen a little bit (but not too much). transfer the round dough upside down and score the surface
proofed baton loaf
final product; I need to score deeper
the air bubbles are very pleasing to see 🙂 (round loaf)