Âge
17Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
33%
46%
21%
Liquide
Farine
Autres
Stinky
Depuis 2007
Experiment...and the price of my favorite crusty rolls kept going up. Then once I started to get results found that my favorite crusty rolls don't taste good at all anymore. Used to eat sourdough bread when I was in Monterey California. But recently found that my bread is not as sour - but has much more complex flavors than SFSourdough.
Caractéristiques
Has multiple personalities depending on its current components, hydration and ambient temps- In summer it is more volatile, and rambunctious. In the winter more mellow. It is always demanding a little rye to keep it happy. When testing it as a very low hydration counter version, it earned it's nickname of Stinky. That version was discarded by my Son in Law as it smelled like evil dirty socks.
Goût et saveur
Recette
Ingrédients de base
- 160g Water
- 150g Unbleached
- 5g Organic rye
- 125g Bobs redmill muesli
- 125g Soft wheat
- 40g Organic rye
- 100g Durum
- 500g Water
- 300g 100% hydration
- 30g Honey
- 14g Salt
- 25g Butter
- 550g Unbleached
- 10g Durum
- 10g Water
Ingrédients pour nourrir le levain
- 100g Old starter
- 160g Water
- 150g Unbleached
- 5g Organic rye
1
Starter is mostly unbleached flour at 100% hydration with a pinch of rye to keep it happy. Starter is refreshed overnight 6- 9 hours and stored in fridge 3-5 days then used - not discarded. Refreshed when making bread then stored again till I bake. If more than 4 days in fridge may add 50g water and flour and allow to ferment/warm up 4 hours before mixing bread. Jar is reused - not cleaned.
100g Old starter
160g Water
150g Unbleached
5g Organic rye
2
Add water to jar with remaining starter
Stir
Add Flours to jar
Stir till mostly blended
Allow to ferment at room temperature 6-8 hours or overnight
Store in fridge 3-5 days or until you start more bread.
Note: starter has seasons - more acidic or active depending on what time of year and ambient temperatures in Kitchen.
Méthode de travail
1
Two starter experiments became one...
Rye starter from Peter Reinhart's whole grain
Professor Raymond Calvel's starter from Sourdoughhome.com
Tested both starter recipes with success merged starters.
Starter currently is mostly unbleached flour at 100% hydration with a pinch of rye to keep it happy. Starter is refreshed overnight and stored in fridge 3-5 days.
Fed ingredients below
160g Water
150g Unbleached
5g Organic rye
2
Make bread from refrigerated starter using available pantry and whole and unbleached flour, grains, seeds, fruit, dairy.
Muesli Bread
cold starter in bowl - add water
Add muesii - (removed raisins - cat can't have them), and whole grain Flours - stir and allow to soak and come to near room temp - 1 hr.
125g Bobs redmill muesli
125g Soft wheat
40g Organic rye
100g Durum
500g Water
300g 100% hydration
30g Honey
14g Salt
25g Butter
550g Unbleached
3
Add part of unbleached Flour mix together with fork in bowl. Add honey, salt and butter. Mix and knead in remaining unbleached flour 10 minutes in Bowl - store 18-24hours in fridge in bowl.
Note: Unbleached Flour is approximate... Add flour till dough is less sticky comes together and is knead-able.
10g Durum
4
on the following day/evening
Remove dough from fridge allow to warm up and rise slightly in bowl - 1-2 hours.
Form into 2 loaves and place in large bread pans dusting with more durum flour. Let rise 1.5 to 2 hours
(loaves are ~1.5 pounds each)
10g Water
5
Heat oven to 425F - Bread stone on middle shelf for 20-40minutes during last part of rise.
I use double pans- I invert one pan on top of bread to create steam. Can send picture if needed to explain.
- slash or snip bread and invert pan that has been sprayed with water on top and place in oven on bread stone. Bake 15minutes with pans on. Remove pan and bake 10-15 minutes till golden.
6
Remove from oven and cool on Rack - place in paper bag until bread is cool or until morning.... Slice and enjoy!
Usually I store remaining bread in plastic and toast and share with Hubby and cat...