Seeded White Whole Wheat Sourdough #2

February 1st, 2018

I used pretty much the same recipe as the last loaf, except left out the hemp seeds and doubled the sesame and sunflower seeds. I folded the seeds into the dough after the stretch and folds. I don’t think the way I did it was good though. I flattened out the dough then sprinkled the seeds on. Then I rolled up the dough, sealed the edges, then turned it and rolled again. Then I shaped into a ball. I put it in the fridge overnight, then took it out to proof more at room temp yesterday. Put it back in the fridge overnight to chill it and this morning I put it straight from the fridge into the hot oven. I could tell when I scored it that there were dense pockets of seeds.

This didn’t rise much in the oven but it tastes good. The crumb is a lot better than last time. Also, I bought a lame and it works really well!


Posted in: 50% Whole Wheat, Sourdough Starter

Seeded White Whole Wheat Sourdough

January 23rd, 2018

Another small loaf, this time using 50% white whole wheat flour and adding 10g each of sunflower, hemp, and sesame seeds. I refrigerated it overnight then took it out to let it rise this morning. It turned out flatter than I would’ve liked. Maybe I should let it rise more before I refrigerate it then put it in the oven straight from the fridge. I probably also need some good razor blades or a lame.

This tastes great. I really like the seeds.


Posted in: 50% Whole Wheat, Sourdough Starter

50% Whole Wheat Sourdough

January 17th, 2018

I decided to make a regular size loaf today so I can give half of it to my parents. This time I upped the whole wheat to make it 50%. I let it rise in the utility room since it’s warm in there. Rose nice and high. No fridge fermentation this time. Preheated oven and combo cooker to 450°. Trying not to burn the bottom of the loaf. The dough was almost too much for the proofing basket.

Total Formula Starter Final Dough
Ingredient % grams % grams grams
all purpose flour 9.09 50.00 100.00 50.00
bread flour 40.91 225.00 225.00
whole wheat flour 50.00 275.00 275.00
water 77.27 425.00 100.00 50.00 375.00
100% hydration starter 100.00
fine sea salt 1.82 10.01 10.01
TOTAL 170.00 935.00

Posted in: 50% Whole Wheat, Sourdough Starter

Small Sourdough Loaf

January 15th, 2018

I made a baguette the other day and it turned out about the same as last time. The only problem is that Owen won’t eat the crust and baguettes are mostly crust. So, this time I went back to the boule shape, but about half size. The ingredients are based off this “40%” whole wheat loaf.

When I clicked the link to look at the Tartine recipe, I found that it was no longer available without a NYTimes account so I didn’t know what temp and how long to bake it. I consulted theperfectloaf.com. Preheat oven to 500° with combo cooker inside. Reduce temp to 475° when putting the bread in. Bake 20 minutes with lid on, then take lid off and reduce temp to 450° and bake until done. I did 10 minutes and it was done (according to internal temp).

I don’t know why I didn’t just go by the temp on the 40% whole wheat post. Was looking at too many things I guess. Next time!

I really shouldn’t be baking bread at all because we’re trying to slim down, but I really miss it. Sourdough is supposed to be good for you, right?

Total Formula Starter Final Dough
Ingredient % grams % grams grams
all purpose flour 9.09 25.00 100.00 25.00
bread flour 54.55 150.00 150.00
whole wheat flour 36.36 100.00 100.00
water 77.27 212.49 100.00 25.00 187.49
100% hydration starter 50.00
fine sea salt 1.82 5.01 5.01
TOTAL 170.00 467.50

Posted in: Sourdough Starter

Sourdough Pizza Revised

October 1st, 2017

I cut down the salt a bit and omitted the sugar. This pizza was perfect.

Total Formula Starter Final Dough
Ingredient % grams % grams grams
bread flour 100.00 500.00 100.00 37.50 462.50
water 71.00 355.00 100.00 37.50 317.50
100% hydration starter 15.00 75.00 75.00
olive oil 2.00 10.00 10.00
fine sea salt 2.80 14.00 14.00
TOTAL 190.80 954.00

I used the third ball of dough to make a small baguette. 450 for 25 min


Posted in: Pizza Dough, Sourdough Starter

Sourdough Pizza

September 17th, 2017

I followed the recipe in Pizza Camp, but instead of yeast I used my starter. I mixed it up with starter, cold from the fridge. Let it sit on the counter for a few hours before putting it in the fridge overnight. Took it out late this morning and let it sit at room temp until it had risen a lot. Shaped into 3 balls. Put two in plastic containers in the fridge and let the other one sit for about an hour while the oven heated.

I didn’t take any pictures but it was fantastic. The dough was a bit wet so I could have used more flour while handling it. The sauce was a bit watery too but it still tasted good. Baked about 8 minutes at 550°.

09.18.17 – Update with pictures! I made another pizza for lunch today and used some leftover eggplant/tomato purée as the sauce. Delicious. I wonder, though, if it has a bit too much salt. 3.2% is a pretty high percentage for dough. I might bring that down a bit. I also don’t know if it needs sugar. I read that the sugar was just used to activate the yeast, which I’m not using.

Total Formula Starter Final Dough
Ingredient % grams % grams grams
bread flour 100.00 500.00 100.00 37.50 462.50
water 71.00 355.00 100.00 37.50 317.50
100% hydration starter 15.00 75.00 75.00
sugar 1.80 9.00 9.00
olive oil 2.00 10.00 10.00
fine sea salt 3.20 16.00 16.00
TOTAL 193.00 965.00

Posted in: Pizza Dough, Sourdough Starter

100% Sourdough Pretzels #2

April 29th, 2017

I fed my starter twice yesterday and again this morning. I waited until the starter was mature to mix up the dough.

Combine all ingredients except salt. Let rest for 20-40 minutes. Add salt and knead until smooth and elastic. Let dough rest for an hour.

Shape pretzels – since the dough was a higher hydration than I usually use I had to use a bit of flour on my hands to keep it from sticking.

Place on parchment paper lined baking sheet.

I’m not really sure how long I will let these proof. Finished shaping at about 1:30pm. Today is very warm so it might not take that long.

04.30.17 – They ended up proofing for 4 hours. Since the hydration was higher they spread out a bit and I was afraid they would be flat, but they ended up rising nicely in the oven. They spent the night in the fridge. I would go back to 55% hydration next time. These were fluffy so I guess the proofing time was good.

8 pretzels

Total Formula Starter Final Dough
Ingredient % grams % grams grams
all purpose flour 100.00 500.00 100.00 75.00 425.00
water 60.00 300.00 100.00 75.00 225.00
100% hydration starter 150.00
brown sugar 1.67 8.35 8.35
unsalted butter 3.78 18.90 18.90
fine sea salt 2.80 14.00 14.00
TOTAL 168.25 841.25

Posted in: Pretzels, Sourdough Starter

Pretzels

April 26th, 2017

Today’s National Pretzel Day! If I had known that earlier I would have fed my starter and made sourdough pretzels, but I didn’t and fortunately my jar of yeast in the freezer still works.

I made these mostly by memory, using a list of ingredients from my spreadsheet. The yeast amount is slightly less than the original recipe and I think it was just right.

For the lye solution I used 2 cups of water and 2 tsp (11g) of lye.

4 pretzels

Ingredient % grams
all purpose flour 100.00 250.00
water 55.00 137.50
yeast 2.00 5.00
brown sugar 1.67 4.18
butter 3.78 9.45
fine sea salt 2.80 7.00
TOTAL 165.25 413.13

Posted in: Pretzels

Sourdough Cinnamon Rolls

April 16th, 2017

Recipe from the Perfect Loaf

These were ok, but I think I may not have let them proof (at room temp) long enough.


Posted in: Cinnamon Rolls, Sourdough Starter

Whole Wheat Sourdough Baguettes #2

April 3rd, 2017

Same recipe/method as last time, making 3 instead of two. I’m trying my best not to rush it this time. I used starter that was fed last night, so it had started to deflate.

Started 7:45am

150g starter
150g whole wheat flour
300g bread flour

Combine and autolyse 20 min.

Add 7.5g himalayan pink salt.

Knead in stand mixer with dough hook about 5 min.

Cover with towel and let rest 1 hour. Do a few stretch & folds and let rest another hour. Another set of stretch & folds. Transferred to fridge at about 11am.

Removed from fridge at around 8am. Wasn’t fully doubled yet. By about noon it was very puffy. At around 2 I shaped the baguettes and preheated the oven to 450°F. Baked over steam tray for 25 minutes.

These are delicious. So soft and fluffy.

Total Formula Starter Final Dough
Ingredient % grams % grams grams
all purpose flour 14.29 75.00 100.00 75.00
bread flour 66.67 350.00 350.00
whole wheat flour 19.05 100.00 100.00
water 71.43 375.00 100.00 75.00 300.00
100% hydration starter 150.00
himalayan pink salt 1.43 7.50 7.50
TOTAL 158.57 832.50

Posted in: Baguettes, Sourdough Starter
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