On The Rise // A Bread Baking Journal

33% Whole Wheat Sourdough Baguettes

March 29th, 2017

Half recipe (2 short baguettes) using 200g bread flour and 100g whole wheat flour.

It was in the fridge from about 6:30pm until 8am.

Baked on baguette pan with steam tray and pizza stone in the oven at 425°F for 30 minutes.

Next time I would let it ferment longer.

The main difference from last time is shaping the baguettes after the fridge fermentation. I think I should still let them rise a bit after shaping though.

	Total Formula		Starter		Final Dough
Ingredient	%	grams	%	grams	grams
all purpose flour	14.29	50.00	100.00	50.00
bread flour	57.14	200.00			200.00
whole wheat flour	28.57	100.00			100.00
water	71.43	250.00	100.00	50.00	200.00
100% hydration starter					100.00
fine sea salt	1.43	5.00			5.00
TOTAL	158.57	555.00

Posted in: Baguettes, Sourdough Starter

TPL Sourdough Waffles

March 24th, 2017

This time I used the recipe from The Perfect Loaf. I replaced the buttermilk with half plain yogurt and half soured milk, upped the sugar (brown sugar) to 1 tbsp, and used 25% whole wheat flour. I thought these were delicious (perhaps a bit too much salt though), but Owen was not a fan. I wish I had made a half recipe!

Posted in: Sourdough Starter, Sourdough Waffles

Country Bread – 30% Spelt

March 23rd, 2017

cold overnight proof (11pm – 9:30am). 450° preheat 20 min. baked straight from fridge, 20 min covered, 20 min uncovered.

Posted in: Sourdough Starter, Spelt, Tartine's Country Bread

Country Bread – 40% Whole Wheat

March 20th, 2017

started at about 7:45am. just realized i used AP flour instead of bread flour.

put in fridge around noon. removed at 9am the next morning. baked at 12. preheated oven (and cast iron cooker) to 450 for 20 minutes. turned loaf onto parchment before putting in pan.

this loaf is delicious.

100g mature starter
350g warm water
200g whole wheat flour (lffc)
300g all-purpose flour
10g sea salt
25g warm water

Posted in: Sourdough Starter, Tartine's Country Bread

Naturally Leavened Pizza Dough

January 20th, 2017

recipe from the perfect loaf

Mixed up a double batch. I used starter straight from the fridge instead of feeding it first and letting it mature.

Posted in: Pizza Dough, Sourdough Starter

100% Sourdough Baguettes #2

January 15th, 2017

These turned out a bit better. I let them proof at room temp, but only 2 hours. I was getting antsy. I should not have covered them with plastic wrap though because I think it flattened them out. Also stuck a little to the tops.

Next time, let proof for 3-4 hours, covered with a towel.

Posted in: Baguettes, Sourdough Starter, Tartine's Country Bread

100% Sourdough Baguettes

January 14th, 2017

For this one I decided to include the whole wheat flour and shape it into baguettes. Unfortunately, the overnight fridge proof left the dough dried out and it wasn’t able to rise to its full potential. Maybe I should have used plastic wrap instead of just a tea towel. Maybe I should have just let it proof at room temp. These baked at 425° for 25 minutes. They looked like they would have risen ok if the crust had been softer. They taste good though.

I’m going to try again today.

Posted in: Baguettes, Sourdough Starter, Tartine's Country Bread

Country Bread #3

January 9th, 2017

This is the best loaf yet! Decided to go with the Tartine recipe again (half recipe), this time skipping the whole wheat. I used mostly bread flour with a little all purpose because I ran out. This one ended up proofing in the fridge overnight because I didn’t have time to bake it yesterday. Took it out of the fridge and let it warm up for about 3 hours before baking. For the scoring I did alternating diagonal slashes around the top. I think that really helped it bake up nice and round. I was shocked when I took the lid off and saw how high it had risen. And it tastes wonderful. Not very sour.

Posted in: Sourdough Starter, Tartine's Country Bread

100% Sourdough Pretzels

October 23rd, 2016

My starter was about 25% whole wheat so there’s a bit of whole wheat in these. These pretzels came out dense and chewy and the middle of the fat part seemed a bit doughy even after I baked them for 15 minutes. I let this dough rest for about an hour before I shaped the pretzels. It wasn’t enough time to do anything though. Maybe I should have let it rest longer. I’m not sure if I’ll make 100% sourdough pretzels again.

8 pretzels

	Total Formula		Starter		Final Dough
Ingredient	%	grams	%	grams	grams
bread flour	100.00	500.00	100.00	125.00	375.00
water	55.00	275.00	100.00	125.00	150.00
100% hydration starter					250.00
brown sugar	1.67	8.35			8.35
unsalted butter	3.78	18.90			18.90
kosher salt	2.80	14.00			14.00
TOTAL	163.25	816.25

Posted in: Pretzels, Sourdough Starter

100% Whole Wheat Sourdough

October 3rd, 2016

first time using my new proofing basket, lined with a flour sack towel

beautiful loaf

I had high hopes for this. It looks great. But there’s definitely room for improvement.

Mostly followed the 100% Whole Wheat Sourdough from The Perfect Loaf. I halved the recipe to only make one loaf, but for some reason I did not halve the levain.

I liked the idea of sifting out the biggest grains of flour and softening them with boiling water.

My loaf seemed done after 45 minutes in the oven. The crust got very dark and the bottom was a bit burnt. I also didn’t let the oven preheat for an hour, just 20 minutes probably. When I took the bread out the internal temp registered about 210°F so I thought for sure it was done, but when we finally tasted it, it seemed a bit gummy near the middle. I didn’t really like the flavor either. I’m considering getting some Daisy whole wheat flour from LFFC. Possibly some spelt too.

I really wanted to like this because whole wheat is so much better for you than white flour. Not sure I will ever be able to get on the 100% whole wheat bandwagon though.

I just had a slice, toasted, with mayo and ripe tomato slices on it – delicious. I guess it just wants to be toasted.

I used my new cast-iron combo cooker that I purchased specifically for baking bread. Next time I use it I will lower the temp so the bottom crust doesn’t get so burnt before the bread is done.

Posted in: 100% Whole Wheat, Sourdough Starter

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