Sunday, October 18, 2009

Columbia bread #1 & #2 (sourdough)

Made some breads based on Glezer's "Artisan Baking" book. Tried measuring recipe in grams, seems much easier, although it seems the scale doesn't do odd-numbered grams! I really like both of these breads; they may replace my LBB recipe as my favorite!

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.

2. Levain

30g starter
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.

3. Bread

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)

  1. Mix levain and let rise 8-12 hours.
  2. Whisk 1st 4 ingredients in mixing bowl.
  3. Dissolve barley malt syrup in water.
  4. Add water to flours. Mix until just combined. Let rest 20 minutes.
  6. Knead in mixer at speed #2 (Kitchenaid) for 5 minutes.
  7. Put in covered tub, let rise for 1 hour, til it (at least) TRIPLES in size.
  8. Turn out and fold once (4 fold: left, top, right, bottom) and return to tub.
  9. RETARD? At this point, you can retard in fridge 8-12 hours. If so, then remove from fridge and do step #10.
  10. Let rise 3-5 hours, until not quite doubled.
  11. Turn dough out onto floured surface, cut in 2, rough-shape into rounds, and let rest 10min.
  12. Shape dough into batards 10" long, or place into proofing baskets.
  13. Cover with inflated plastic bag, and let rise for 2.5 hours.
  14. 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.
  15. Add 3/4 c. hot water to broiler pan.
  16. Turn bread out onto cornmeal-and-flour dusted peel. Slash with razor blade.
  17. Spritz bread with water (I didn't do this, but the recipe calls for this).
  18. Bake for 30-40 minutes (mine seem to be done in about 30.)
  19. Let rest for at least 1 hour on rack before cutting into (2 hrs. rest preferred)

Results #1:
  • 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!
Results #2:

  • 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.

Next time:
  • 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!

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