1. Firm Starter
1.5 tsp sourdough starter
1 tbsp + 2 tsp lukewarm water
1/3 c. bread flour
Mix and knead into fairly stiff dough. Let rest for 8-12 hours between feedings.
95g lukewarm water
150g bread flour.
Dissolve starter in water. Knead together with flour til smooth. Cover and let rest at room temp 8-12 hours.
600g bread flour
55g whole wheat flour
15g rye flour
20g wheat germ, toasted
450g warm water
20g barley malt syrup (available in health food stores!)
1 portion Levain
16g salt (1 tbsp + 1/4 tsp)
- Mix levain and let rise 8-12 hours.
- Whisk 1st 4 ingredients in mixing bowl.
- Dissolve barley malt syrup in water.
- Add water to flours. Mix until just combined. Let rest 20 minutes.
- NOW ADD ALL LEVAIN + SALT.
- Knead in mixer at speed #2 (Kitchenaid) for 5 minutes.
- Put in covered tub, let rise for 1 hour, til it (at least) TRIPLES in size.
- Turn out and fold once (4 fold: left, top, right, bottom) and return to tub.
- RETARD? At this point, you can retard in fridge 8-12 hours. If so, then remove from fridge and do step #10.
- Let rise 3-5 hours, until not quite doubled.
- Turn dough out onto floured surface, cut in 2, rough-shape into rounds, and let rest 10min.
- Shape dough into batards 10" long, or place into proofing baskets.
- Cover with inflated plastic bag, and let rise for 2.5 hours.
- At 2.5 hours, preheat oven to 475F. Position rack in middle with baking stone, broiler pan on bottom. Let oven preheat for 45 minutes.
- Add 3/4 c. hot water to broiler pan.
- Turn bread out onto cornmeal-and-flour dusted peel. Slash with razor blade.
- Spritz bread with water (I didn't do this, but the recipe calls for this).
- Bake for 30-40 minutes (mine seem to be done in about 30.)
- Let rest for at least 1 hour on rack before cutting into (2 hrs. rest preferred)
- Final rise of this was about 3.25hrs.
- Wow, crust has the best chew of any bread I've made so far; nice and thin, real chew like good restaurant bread
- Barley malt adds great flavor and aroma, kind of molasses-y
- Good open texture is just as good as "My Florist" sourdough
- Just wish crust was shinier, seemed a little tannish
- I also wish it got better oven spring! All my loaves don't rise enough!
- This one has final rise of about 4 hours.
- This one sat in a wicker basket. Dough needs to be much better floured in wicker basket before it goes in; it was stuck coming out, which affected the oven spring/deflation
- Nice texture from wicker
- Darker color than #1 overall
- Nicer blisters than #1 (more consistent, but just about the same size)
- Texture-wise, same as #1
- Both of these have best flavor and crust of all sourdough breads I've made.
- These are more tender, not as tough/dry as LBB seems to be.
- Crusts are super-thin and chewy on both, which is better than LBB.
- Try making batards instead!
- Try more "turning"/folding? This would be done between steps 7-11 above. More folds should help oven spring. As long as you wait 15-30 minutes between turns, should be fine.
- Try retarding it overnight
- Try slightly longer rise time; that should also help oven spring!