6.24.2005
Sourdough on my schedule?
Update: 6.24.2005
The resulting dough stayed in the fridge for 72 hours. I warmed it up about an hour, shaped it into a loaf and let it proof 2 hours. Here's the result. Totally sourdough but possibly underproofed. It looks a tad dense. We'll be hacking into it for tomorrow's b'fast. Next time I'll be using a poolish variant (using 2 x 1/4 t shots of yeast for a boost) of the same recipe. I like the graininess of the loaf I just think I'll be wanting more volume, we'll see tomorrow. I'm just not a sourdough type guy. I need the volume. Click on the image for a bigger view.
Original post: 6.22.05
I'm not dead yet.
Summer travel, simple meals with easy to handle and fling food have kept me from disclosing anything exciting on the food front.
I have been itching to get back into sourdoughs though. I got my starter from the fridge (kindly prepared via Silverton's method by my good friend Gary), scraped off the mold and refreshed it by taking 2 tablespoons of it in 200 g flour and 200 g water and letting it rise in a ca. 70-deg-F basement for about 12 hours (massive volume expansion; definitely still alive), disposing half of it and replenishing with 100 g of flour and 100 g water. The resulting starter was deemed ready for use after an additional 12 hours fermentation.
Next, I mixed 300 g of starter with 300 g water, 400 grams unbleached white and 100 grams of mixed grainy flours (spelt, wheat, rye, flax seeds and rolled oats) and salt (10 g). I tossed this mess in the pan of my bread machine and gave it a good 10 minute knead, rounded the slightly tacky dough ball and tossed it in my fridge inside of a plastic container bearing an exhaust hole. My intention is to take 1/3 of this mixture out at a time over the next week and let it warm for about an hour or so, shape it into a loaf, proof it and bake into grainy baguettes. I'll keep you posted on the results.
baking sourdough multigrain
Update: 6.24.2005
The resulting dough stayed in the fridge for 72 hours. I warmed it up about an hour, shaped it into a loaf and let it proof 2 hours. Here's the result. Totally sourdough but possibly underproofed. It looks a tad dense. We'll be hacking into it for tomorrow's b'fast. Next time I'll be using a poolish variant (using 2 x 1/4 t shots of yeast for a boost) of the same recipe. I like the graininess of the loaf I just think I'll be wanting more volume, we'll see tomorrow. I'm just not a sourdough type guy. I need the volume. Click on the image for a bigger view.Original post: 6.22.05
I'm not dead yet.
Summer travel, simple meals with easy to handle and fling food have kept me from disclosing anything exciting on the food front.
I have been itching to get back into sourdoughs though. I got my starter from the fridge (kindly prepared via Silverton's method by my good friend Gary), scraped off the mold and refreshed it by taking 2 tablespoons of it in 200 g flour and 200 g water and letting it rise in a ca. 70-deg-F basement for about 12 hours (massive volume expansion; definitely still alive), disposing half of it and replenishing with 100 g of flour and 100 g water. The resulting starter was deemed ready for use after an additional 12 hours fermentation.
Next, I mixed 300 g of starter with 300 g water, 400 grams unbleached white and 100 grams of mixed grainy flours (spelt, wheat, rye, flax seeds and rolled oats) and salt (10 g). I tossed this mess in the pan of my bread machine and gave it a good 10 minute knead, rounded the slightly tacky dough ball and tossed it in my fridge inside of a plastic container bearing an exhaust hole. My intention is to take 1/3 of this mixture out at a time over the next week and let it warm for about an hour or so, shape it into a loaf, proof it and bake into grainy baguettes. I'll keep you posted on the results.
baking sourdough multigrain