I’m so irritated with Certain People in Washington DC that I’m going back to bread, something I both know a little about and can actually do something about.
This formula will show two things; how relatively small tweaks to the basic sourdough (Sourdough with Whole Wheat) we started with can produce a loaf with a distinctly different character, and how the Baker’s % notation I’ve been introducing can make life a hell of a lot easier for me when posting “new” recipes. I keep hammering on about the Baker’s % thing, I know, and it’s maybe tedious, but if you stick with it you won’t be sorry. Honest.
You’ll remember (or maybe not) the first sourdough formula was;
- BF 90%
- WW 10%
- Water 65%
- Salt 1.9%
And the post about “bread tweaking” talked about how you can just play around with that, and so long as you don’t make a big change in the overall proportions you’ll get good bread, and sometimes quite different bread.
This recipe is an example of what I mean;
- BF 85%
- Whole Rye Flour 15% (you can use WW here if you don’t have rye on hand)
- Water 65%
- Salt 1.9%
Just one tiny tweak there, really.
Here we go;
Liquid levain build
- BF 6.4 oz
- Water 8 oz
- Starter 1.3 oz
Here’s the other little tweak; the original recipe was 4.8 oz BF, 6 oz water and 1 oz of starter, which was a 15% preferment.
This one is a 20% preferment – another tiny change on the surface, but one that produces a noticeable change in the finished bread. It will be a little more acidic, which will tighten the gluten structure making the bread a tiny bit denser and more substantial. The slight increase in whole grains will also affect the flavor slightly.
Same procedure as before – mix the build the night before and let sit covered for 12-16 hours.
- BF 1 lb 4.8oz
- Whole rye 4.8 oz
- Water 12.8 oz
- Salt 0.6 oz
- all the levain build from above
(Notice how the total amounts are the same in this recipe and in the Sourdough with Whole Wheat, only the proportions in the build and the final dough have moved around a bit)
Same procedure as before – mix everything but the salt into a shaggy mass, let sit in the autolyse for about 30 minutes to an hour, add the salt and knead to a medium development. (if you do use rye flour you might need to add a touch more water – rye captures more water than WW)
Put in a lightly oiled bowl for the first rise – about 2½ hours (at 75 degrees) with one fold after 1¼ hours. (Again, work with what the dough is actually doing, not what the clock says it should be doing – you want about a 50% increase in size, or just a touch more.)
Divide and shape normally.
Final rise about 2 to 2½ hours (again, at 75 degrees)
Score the loaves, and bake at 460 deg for 40 to 45 minutes.
See? Nothing to it.