1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf.
2 INGREDIENTS 2.1 Firm Starter – ingredients 2.1.1 Sourdough starter: 4 oz (113.4g) 2.1.2 Bread Flour: 4.5 oz (127.6g) 2.1.3 Water-warm (80°F to 90°F): 1 oz (28.4g) + may need additional 1 oz (28.4g) 2.1.4 Olive oil (for oiling firm starter ball and bowl for proofing) 2.2 Sourdough loaf – ingredients 2.2.1 Bread flour: 20.25 oz (574g) 2.2.2 Kosher Salt: 0.5 oz (14.3g) 2.2.3 Dough enhancer (NutriMill) 0.29 oz (8.3g) 2.2.4 Walnuts (crushed) 4.2 oz (120g) 2.2.5 Craisins 6.3 oz (178 g) 2.2.6 Instant Yeast: ½ tsp (optional) 2.2.7 Water-warm (80°F to 90°F): 12 oz (340 g) + may need additional 2 oz (56.7g) 2.2.8 Olive Oil (for oiling sourdough ball and proofing bowl) 2.3 Equipment 2.3.1 Stand mixer with bowl and dough hook–ie Kitchen Aid Pro or equivalent 2.3.2 Silicon spatula (or other suitable non-metal spatula) 2.3.3 Small proofing/mixing bowl (glass or food grade plastic) 2.3.4 Large bowl – for proofing (glass or food grade plastic) 2.3.5 Glass or plastic measuring cup suitable size (to hold 12 oz (340 g) of warm water) 2.3.6 Digital Scale and macro digital scale 2.3.7 4 small containers to hold pre-weighed inputs 2.3.8 1 Brotform Bread Rising Basket 12 ¾” rectangular or 15 ½” or 2 bread loaf pans 2.3.9 Parchment paper 2.3.10 Pizza stone 2.3.11 Kamado or oven 3 INSTRUCTIONS 3.1 Firm Starter - instructions 3.1.1 In a glass or food grade plastic bowl weigh 4 oz (113.4g) sourdough starter into it. 3.1.2 Sift bread flour and weigh out 4.5 oz (127.6g) and add that to the bowl with pre-weighed sourdough starter in it. 3.1.3 Weigh out in small glass or suitable size container 1 oz (28.4g) of warm water 90 °F (80 °F to 90°F). Note: depending on the hydration of your bread flour and starter you might require an additional 1 oz (28.4g) of warm water 90°F (80°F to 90°F). 3.1.4 Add the pre-weighed water into the bowl which has the bread flour and sourdough starter in it. Stir mixture with silicon spatula (or other suitable non metal spatula) until it starts to resemble a ball. 3.1.5 Knead the firm starter into a small ball. Note: if should be firm and tacky but not sticky, you might need additional water, if needed add by 1 tablespoon at a time until ball is firm and tacky but not sticky. 3.1.6 Coat the ball with a thin layer of olive oil and place it in an oiled (olive oil) food grade plastic bowl (or other suitable non-metal bowl) and cover with plastic wrap or proofing cloth. 3.1.7 Ferment for 4 hours at room temperature. Note: you can turn light in oven then place covered container into oven with only the light on, this is keep it warm enough for proofing. 3.1.8 After 4 hours, check whether or not the firm starter ball has doubled in size. If not, keepchecking every hour. Once doubled in size proceed to the next step. 3.1.9 Refrigerate overnight in a refrigerator. Note: 24 hours is best, 12 hours ok 3.2 Making the loaf 3.2.1 One to two other before you plan to make the loaf. Remove the firm starter from refrigerator and divide into a minimum of 12 to 13 relatively equal pieces and lay on parchment paper or oiled plate (non-metal) and cover with plastic wrap or proofing cloth. 3.2.2 One (1) to two (2) hours later, sift out bread flour and weigh 20.25 oz (574g) and place in the bowl of your mixer. 3.2.3 In small container weigh out 0.5 oz (14.3g) kosher salt, place container of pre-weighed salt in a safe location near workspace. 3.2.4 In small container weigh out 0.3 oz(8.3g) Dough Enhancer (NutriMill), place container in a safe location near workspace 3.2.5 In another container weigh out 120 g ( 4.2 oz) of crushed walnuts, place container in a safe location near work space. 3.2.6 In another container weigh out 178 g (6.3oz) of craisins, place container in a safe locationnear work space. 3.2.7 In another suitable container weigh out 12 oz (340g) of warm water 90°F (80°F to 90°F) plus in smaller container weigh out another 2oz (58g) of warm water 90°F (80°F to 90°F), place both containers in a safe location near your workspace. 3.2.8 To the mixing bowl which contains the pre-weighed sifted bread flour, add the pre-weighed kosher salt and dough enhancer (Note: you can also add optional ½ tsp instant yeast)mix the added items into the flour. 3.2.9 Then add the 12 to 13 pieces of firm starter to the mixing bowl which contains the flour, salt and dough enhancer. Spread out the pieces in the bowl. 3.2.10 Then to the same mixing bowl add the pre-weighed crushed walnuts and craisns. 3.2.11 Now add the 12 oz (340g) of pre-weighed warm water and attach the dough hook to mixer. 3.2.12 Ensure mixing bowl locked in place, then raise bowl and knead with dough hook at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes. After 4 minutes stop mixer and lower the mixing bowl. 3.2.13 Rest 10 minutes 3.2.14 Raise mixing bowl and continue kneading at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes, adding additional water or flour as necessary to ensure ball is firm and tacky. After 4 minutes stop mixer and lower the mixing bowl. 3.2.15 Remove dough hook and then remove sourdough mixture and fold into a ball, then coat the ball with a thin coat of olive oil. 3.2.16 Please in blow which has been coated with olive oil that is an appropriate size non-metallic bowl (glass, or food grade plastic) then cover with bowl with plastic wrap or proofing cover. 3.2.17 Ferment at room temperature for minimum of 3 hour then check whether or not doubledin size, if not continue to ferment checking every 1 hour. Once doubled in size proceed to next step. 3.2.18 Ensure inside of the Brotform or Pan(s) is well coated with flour. 3.2.19 Punch down dough and shape into loaf which will fit inside Broform or make into two loafs for pans. Place shaped dough into the Brotform or Pans and cover. 3.2.20 Proof to 2 to 3 hours, once sufficiently raised transfer dough to parchment paper by turning Brotform over. Gently remove Brotform and if you desire score the top of the loaf. Note: while proofing pre-heat kamado to 350-375 °F. If using pans you do not need to remove from pan. 3.2.21 Transfer dough w/parchment paper or pans to pizza stone of pre-heated Kamado (350-375°F) close lid. Note: If using oven ensure water pan used in oven with loaf(s) if dough parchment paper being used ensure pizza stone was pre-heated. If pans are being used no pizza stone required. 3.2.22 After 15 minutes rotate the loaf or loafs 180° 3.2.23 Then after and additional 20 minutes check temperature of loaf(s) with instant read thermometer (I use Thermapen MK4) if loaf ≥195°F ≤ 205°F, the loaf is done remove from Kamado or oven and place on cooling rack. If <195°F check again in 5 minutes. 3.2.24 After loafs have sufficiently cooled they can be bagged or sliced and bagged.
I am very close to finalizing my recipe. I was intrigued by a loaf I bought from I bakery that makes very good sourdough loafs and other types of loaf. I had bought and tasted a loaf that had craisins and walnuts, taste was good so I went about to replicate or get one with even better flavour. I think I have succeeded for most part based in feedback from tasters. Here are some pictures of the process and final product. I need to do better job on flouring box. Some of dough stuck,you can see where on picture of final loaf. Flavour and texture were excellent, had tang from craisins and crunch from walnuts and bite of sourdough. Crumbs looked good and had right consistency. I am hoping finialize recipe later this month.
By Jason Serpent
The in laws are inbound so the time has come to crank the monolith up to some higher temp and make the second attempt at making pizza.
This time we have gotten a starter from a friend that runs a sourdough pizza place in London (might be tempted to build one from scratch in the future.
The starter is built with 50/50 White and wheat flour and is probably about 8 years old.
Levain is built as follows:
Starter - 100g
White organic flour - 100g
Filtered water - 100g
4 hours maturing
White flour - 1050g
Filtered water - 550g
Salt - 23g
The dough has now been fermenting in the fridge for 15 hours and will break it out in about 2 hours.
Looking for a 'good' tomato sauce as the last one was a tad to sweet and got drowned by the dough flavour so any tips would be recommended.
Will follow up with pictures if it comes out ok. (provided they don't go down to quickly
By John Setzler
Over the last year or so I have spent a lot of time learning how to make great bread and pizza. One of the lessons I have learned is that it’s crucial to have access to a sourdough starter. This is a naturally-obtained yeast culture that comes from the naturally occurring yeast in the flour and the air of your environment. This is also why some sourdough strains can produce different tastes than another strain from another area.
I have experimented with several different techniques for building a sourdough starter and found one that I prefer. This is easy to do and it is even easier to maintain once you get the starter nice and healthy over a 7-day period. Here is my procedure:
Items you need:
Whole Wheat Flour Rye Flour (optional) All-purpose Flour 2 one-quart size containers with lids Kitchen Scale that measures in grams Digital thermometer for measuring water temperature (optional but very useful)
Combine 100 grams of whole wheat and 100 grams of rye flours and set it on your counter in a mixing bowl for two or three days. They rye flour is also optional but beneficial. If you don’t want to use rye flour, just replace it with whole wheat flour. Stir it occasionally as you walk by. This step is optional but it helps the flour pick up some naturally-occurring yeast from your environment.
Day 1: Evening
Place 100 grams of your whole wheat / rye flour mixture in a 1 quart container that has a lid option. Add 100 grams of 100°F water to the container. Mix the flour and water completely until there is no dry flour left. Place a loose-fitting lid on the container and set on your counter at room temperature.
Day 2: Evening
Approximately 24 hours after your initial step, add the remaining 100 grams of whole wheat / rye flour mixture to your container with an additional 100 grams of 100°F water. Mix completely and replace the loose-fitting lid and set back on the counter at room temperature.
Day 3: Evening
You should see noticeable activity when you open the container on day 3. The mixture should have risen significantly! At this point, remove half of your mixture to a second one quart container and discard the other half. Add an additional 100 grams of whole wheat flour and 100 grams of 100°F water and mix completely. Replace the loose fitting cover and put it back on the counter at room temperature. Clean out the dirty container so we can use it again tomorrow.
Day 4: Evening
Remove about 25% of your mixture to the clean container. Add 100 grams of whole wheat flour and 100 grams of 90°F water and mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container.
Day 5: Evening
Remove 50 grams of your mixture to the clean container. Add 75 grams of whole wheat flour and 75 grams of all-purpose flour. Add 150 grams of 85°F water and mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container.
Day 6: Evening
Remove 50 grams of your mixture to the clean container. Add 100 grams of all-purpose flour and 100 grams of 85°F water. Mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container.
Day 7: Morning
Tighten the lid on the container and place it in the fridge. After another 12 hours or so, the starter is ready for use.
Maintaining the starter:
Maintaining the start is easy. Once a week or every 10 days or so, remove 25 grams of the mixture to a clean container. Add 100 grams of all purpose flour and 100 grams of 85°F water and mix completely. All this mixture to sit loosely covered on your counter for 10 to 12 hours and then pop it back in the fridge tightly covered.
Using the starter:
When your recipe calls for sourdough starter, simply remove however much your recipe calls for from the container in the fridge and add it to your recipe. If you are using the starter, that is an optimal time to ‘feed’ it again with the steps in the “Maintaining the starter” section above. If you are cooking more than normal in any given week, you can feel free to double the contents of the starter by doubling the amounts listed in the maintenance procedure.
There are a lot of recipes that will use your discarded starter. I have had some fantastic waffles and pancakes that have sourdough starter mixed into the batter! I think I may add one of those recipes to this blog sometime soon!
This sourdough starter technique is a modified version of the one presented in “The Elements of Pizza” by Ken Forkish.