Basic White Sourdough with San Francisco Starter

I whipped up a batch of San Francisco Basic White sourdough following the recipe at: http://www.northwestsourdough.com/recipes.html   I started yesterday in the afternoon and let the dough bulk ferment for seven hours: Here it is after I stirred it down:

dough

dough poured out

I poured out the dough and shaped up three loaves which I put in banneton baskets. I put the baskets onto my cold porch which stayed at 50 degrees F all night. The dough proofed at that temperature for 12 hours. In the morning the dough was nicely proofed and looked like this:

proofed dough

The dough was a bit sticky and tried to stick to the bannetons, which it usually doesn’t do, so I felt that the proofing was too long. I think I was right about that because the bread came out on the flattish side. Here are the finished loaves:

three loaves

As you can see, flat! Anyway this was the flattest loaf, the other two were a bit higher, but not by much! The flattest loaf:

flat!

I cut it in half to use for Garlic Bread for barbeque:

sliced in half

The other two loaves:

two loaves

loaf cut open

crumb

The crumb is soft and open, the crust is crisp, crusty and the taste is great! Next time, I would follow the basic instructions closer, not having the second proofing so long unless it was ten degrees colder and kept in the refrigerator. I think it would have worked great on the cold porch if I had caught it at 8 hours proof at that warmer temperature. I was trying to work with San Francisco starters longer proofability. If I had bulked proofed (first rising) shorter like four hours, I think I also could have gotten away with the longer second proof.

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A Great Sour!

Even while I am wallpapering, I was able to do up a batch of sourdough bread! I decided to combine Desem with Motherdough again (see earlier post). However this time I added more Motherdough on the next day following the preferment. If you have been following this blog you know what they both are, if not… Desem is a Whole Wheat cultured Flemish style sourdough starter and Motherdough is a vigorous starter kept in the refrigerator at about 80% hydration(at least that is what I keep mine at).  The reason I decided to combine them is that each one is at a peak of sourdough flavor. You haven’t tasted great Whole Wheat until you have tasted Desem bread, and Motherdough brings out the fullest flavor of the wheat, to make a really tasty sourdough. Anyway, I made up a preferment the night before baking with Desem as the starter.

Desem preferment

I let this set overnight and next morning, I put the bubbly preferment into the mixer. I added 18 oz of Motherdough which is approximately 2 cups and double the amount I tried the first time I did this experiment. I added more water, oil, salt and Bread flour. Then I mixed and autolysed (rested) the dough. Then I mixed for 2 minutes. I had to mix a very minimum amount because the Desem preferment and the Motherdough both had well developed gluten already and I did not want to break the gluten down.

I let the dough bulk ferment for six hours, however in retrospect, I would only allow four hours next time.

bulk fermented

I then shaped the loaves and let them proof….get this…for  three hours for the first loaf, which wasn’t enough so I let the other two proof longer and the last one ended up proofing for five hours! (Which still wasn’t enough!). The first loaf came out smallish and the crumb was a bit dense.

first loaf underproofed

 The subsequent loaves each came out better. What was so interesting though is the fact that because of the large load of acid from the two already developed sources of starters (Desem and Motherdough), the proofing time was slowed wayyyyyyyyy…… down.  That is great! The extra long proofing time made the sourest, tastiest, yummiest sourdough bread yet! The color and crust are excellent. I will be writing out this recipe to put into the Special Recipe folder and it will be called Pane Pearl  in honor of a dear friend who is dying of Cancer. Her name is Pearl Wilcox, a very kind and gentle soul.

Next day I actually had the sun out to take pictures by. The first loaf was already eaten and gone! Here is a picture of the second loaf:

second loaf

Here is the third loaf:

third loaf

two loaves together

closeup

 There are a few things I will do differently next time I bake Pane Pearl. I will let the dough bulk ferment a shorter time and then I will allow the last proofing to happen overnight in the refrigerator.

Here is a picture of the crumb, keep in mind that it still wasn’t fully proofed:

crumb

It really lacked a nice open crumb. Can you believe it needed at least another hour? Jeesh, I can’t wait to try this bread again. It is unbelieveably sour, tangy and has the most terrific taste. Toast is out of this world good. I can’t say enough about the flavor. My experiments with flavoring with Desem have all been positive. I think it is the way to go when adding a small amount of Whole Wheat flour to the batch for flavor, color and aroma. Desem is better than adding just the flour. It gives a great punch and with the Motherdough sidekick, you almost can’t do better….. can you???….. hmm.. I wonder… 

Desem Flavored Soft Sourdough

This is the soft sourdough flavored with Desem starter that I mentioned in the last post. I started a preferment the night before using Northwest Sourdough starter. Next morning it looked nice and bubbly. I poured the preferment into my dough mixer and added some Desem starter, oil, evaporated milk, water, salt and bread flour. I bulk fermented for 2.5 hours at which time it was already doubled. I poured out the dough to shape:

dough

It was mostly white flour with just the one cup of added Desem starter. So the dough was pretty white looking. I shaped the loaves and put them into regular loaf pans.

dough in pans

I slashed the dough down the middle and poured melted butter over the whole top of the loaf. The dough took about 2 hours to proof. Then I popped all three loaves into the oven at 425 degrees and baked for 35 minutes, turning halfway.

Here are the loaves finished:

baked loaves

baked loaves

baked loaves

Here are some pictures of the bread sliced and the crumb:

sliced bread

crumb

This bread is so good with sandwiches and those folks who seem to miss storebought soft white bread (not me 🙂 The toast made from this Desem flavored soft bread is quite good and highly recommended. Overall, this was a really nice sourdough with a nice sour taste and soft crust and crumb. I really like using Desem to add to my dough sometimes, instead of the cup of Whole Wheat flour sometimes used for flavor and extra sourness. It certainly adds the extra sourness. Have a great bake!

Desem/Motherdough ~ Gee What Won’t I Do?

Yep, just messin around. I like the flavor of Desem so much, and Motherdough is beyond great, that I thought I would combine them. I started out the night before baking, with a preferment, using Desem combined with water/flour/etc. I set it out overnight at room temperature and next morning it looked like this:

Desem preferment

Then I added some Motherdough which, if you didn’t know, is just using a vigorous starter kept at 80% hydration (for me anyway) and refrigerated(it developes the flavor). The motherdough looked like this:

Motherdough starter

I added more water, flour, salt, some oil and came up with a nice dough which only took three hours to ferment, although I let it go four. It then looked like this after bulk fermentation:

dough after bulk fermentation

It was a little on the sticky side, but I shaped up the loaves and weighed them out at just over 2 lbs each and then put them to proof in bannetons:

proofing in bannetons

The proofing rate slowed a bit and they took 2.5 hours to proof and really needed 3, but I was running out of time before I needed to make dinner. So…. here is the first loaf:

(Sorry about the poor quality of pics, no sun outside, and poor lighting inside. I still need a lightbox or something).

first loaf

The second loaf I baked a little hotter as the first one came out a bit light:

second loaf

The third loaf:

Third loaf

Here are some pics of the crumb:

crumb

crumb pics

The bread flavor is really great! It is a very nice tangy sour. The crust was wonderful, crusty and crispy. This was altogether a great marriage between two great flavored starters. I got the idea of using Desem starter as a flavoring because the Whole Wheat tastes so terrific after fermenting with Desem, I thought it would interesting to use it as the flavoring besides adding another vigorous starter as a complement. I really am having so much fun baking with sourdough. I love experimenting and doing off the wall things with it. I also baked another Soft Sourdough a couple of days ago using Desem again as a flavoring. It came out wonderful and makes terrific sandwiches and toast. I haven’t had a lot of time for posting though. If you notice carefully behind the pictures of the bread, the walls are barren and the wallpaper is ripped off. I am redoing the room by repainting the ceiling and wallpapering. Then comes the carpet. So you see, even though I am still baking, I am extra busy! If I get a chance, I will post about the soft sourdough, if I don’t …. I will continue on…. till next baking day,

Teresa

Desem Experiment ~ Desem Onion Rye !

I have found my Desem starter to be quite vigorous now. I thought I would expand it’s use and try using it as a starter for some Rye bread. I made up a preferment the night before baking. I used:

  • 1 cup of Desem starter at around 80 % hydration(approximately ratio of 2 flour to 1 water)
  • 2 cup of water
  • 3 cups freshly ground Rye flour
  • 1 cup Bread flour

I put this altogether in a mixing bowl, stirred well, and then left it covered overnight at room temperature. Next morning it smelled really good and was thick.

Then I put the preferment into the mixer and added:

  • 1 cup warm water
  • 4 teaspoons of salt
  • 2 Tablespoons Caraway seed
  • 1 Tablespoon of Dill seed
  • 1/2 teaspoon of Onion powder
  • 2 Tablespoons dried Onion Flakes
  • 2 Tablespoons Oil
  • 5 cups Bread Flour

I mixed this altogether in the mixer until well incorporated and then I let the dough rest(autolyse). After 15 minutes of rest, I mixed the dough for three more minutes. The dough felt really great and smells wonderful! I let the dough bulk ferment and it did so quickly, taking only 3 hours to double.

fermented dough

I let it rise for another 1/2 hour and then shaped the loaves. The dough made 4 lbs 6.6 oz of dough, which I divided in half to make two nice loaves. I shaped the loaves into small fat loaves and put them into my small bannetons (1 lb size bannetons) so the dough would rise up instead of out and be fat. I then covered the dough with a moist cloth and let it proof for another two hours. It looked nice and puffy.

shaped dough

 I baked the loaves one at a time with a spray to the dough, then covered the dough with a preheated roasting pan lid in a preheated hot oven of 450 degrees. After ten minutes, I took off the lid and turned the oven down to 425 degrees. I then baked it for 20 minutes more turning it after I took off the lid and then once more for even browning. The Desem Onion Rye came out super!!! I am very happy with it. The Desem is a great starter to use for whole grain types of breads.

Here is the first loaf, the sun actually came out so I got a nice picture:

first loaf of Desem Onion Rye

A side view:

side view

The sun took off by the time loaf two came out:

Second loaf

Here are the two of them:

Two loaves

Here is the crumb:

crumb

The dough of the first loaf could have been proofed another 1/2 hour. I haven’t opened loaf number two to see the crumb yet. However….the first loaf is sooooooooooooo good that half the loaf was gone by nibbling fingers in just a few minutes. I will say that this is probably the very best tasting Rye bread I have made yet. The Desem contributed a super sour flavor that is just incredible. If you keep a Desem, I highly recommend you try the preferment for whole grains and see how much you like the flavor.

San Francisco Style Bread with Northwest Starter

I haven’t been able to find the time to post the San Francisco Bread recipe, that I did earlier, to the Special Recipes folder yet. However, I did make the batch again using the same recipe. I decided to call the recipe San Francisco Sunrise Loaf. I came out really well again, I am very happy with how vigorous the dough turns out. I make up a mixture of the preferment the night before and it contains quite a bit of the resulting dough. I let it ferment overnight at room temperature and next morning it is so bubbly and smells terrific! I then put it into the mixer and added the rest of the ingredients. After making the dough and letting it bulk ferment for four hours the dough was doubled. It was a fast ferment. Here is the dough ready to shape:

bulk fermented

I divided the dough into three pieces and they weighed just over 2 lbs each:

divided dough

I then shaped the dough into loaves and put them into the couche:

couche

I let the dough proof for two hours this time instead of putting the loaves back into the refrigerator overnight like I did the first time. Then I baked the dough and got three nice loaves of sourdough:

baked dough

Here is loaf 1:

loaf 1

Loaf 2 :

loaf 2

Loaf 3 :

loaf 3

Here is a closeup of loaf 1 :

closeup

Here is the crumb:

crumb

crumb

This bread is really nice. It has an open fluffy crumb, wonderful flavor and the crust is very crispy, crusty. I am really liking this recipe. I especially like the way the dough is so invigorated by the preferment, the dough is so bubbly that it is somewhat hard to shape and get all of the big bubbles out of. I have had a great time eating slices with butter, it is soooooo good!

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