Ive Been Watching You - Various - From The Salsoul Vault Volume Six
Label: Unidisc - SPLK2-8053 • Series: From The Salsoul Vault - Vol. 6 • Format: 2x, CD Compilation • Country: Canada • Genre: Funk / Soul • Style: Disco
Sourdough is Ive Been Watching You - Various - From The Salsoul Vault Volume Six described as a journey. The more I make it, the more this sentiment becomes a truth.
And as with all sourdough baking and bread baking in generalit does take time, though the time is mostly hands off. If you are unfamiliar with sourdough baking, these two questions relate to two distinct phases of fermentation :.
Sourdough is much more sensitive than yeast-leavened breads to the environment in which it is being baked. The bulk fermentation for me in my cold Upstate New York kitchen often takes 12 hours regardless of the time of year.
For someone baking in humid Hawaii, it may take 6 hours or less! Similarly, the proofing phase may vary by many hours depending on the environment. Additionally, there are countless variables that affect fermentation: type of flour, water, salt quantity, strength of the starter, to name a few. After my digital scalemy clear, straight-sided 4-qt Cambro has become my most important tool when it comes to sourdough bread baking.
For two reasons:. When sourdoughs rise too far beyond double in volume, the dough can weaken. A weak, fragile dough is hard to handle and difficult to shape into a tight round, which Danny Newcomb & The Sugarmakers - One Wish 7 Test Pressing turn makes for a dense loaf.
I always shoot to shape the loaf before it doubles in volume or just as it hits double in volume. Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases.
The following morning, take it out and let the dough rise at room temperature until it has nearly doubled from its original size. With sourdough baking, you have to be patient, and you have to be flexible with the timing. Using my fridge for the proofing phase has been the biggest change in my sourdough process of late. Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it.
These days, I like to stick the shaped boule in the fridge for at least 12 hours, but ideally hours. Without getting too far into the weeds, most of the commercial flour on the market is made from wheat that has been roller Myzsterious Mizster Jones - Slade - Rogues Gallery, meaning a roller mill has separated the wheat kernel into three parts: the endosperm, germ, and bran.
White flour is made from the endosperm. Whole wheat flour, similarly, is made from rolled-milled wheat: again, first the kernel is separated into three parts: the endosperm, germ, and bran; BUT then the germ and the bran are added Ive Been Watching You - Various - From The Salsoul Vault Volume Six in various proportions.
Much research shows that as soon as the wheat kernel is separated into the various parts, much of the nutritional value is lost — even when the bran and germ are added in after the fact.
Stone-milled flour, contrary to roller-milled flour, is flour made from wheat that passes through a stone mill, the process of which keeps the endosperm, bran, and germ together. Much research shows that keeping the components together preserves the nutritional value. The rub with stone-milled flour? Stone-milled flour is more perishable due to the presence of both the bran and the germ, but the germ Duppy Conqueror - Bob Marley & The Wailers - Trench Town Rock particular, which is packed with vitamins, minerals, and fats, which can go rancid quickly.
The boon? Anything else to consider? Baking with stone-milled flours requires a little more finesse. Even Ive Been Watching You - Various - From The Salsoul Vault Volume Six small amount of bran and germ in the mix makes for a denser loaf. Many millers offer high-extraction stone-milled flours — meaning stone-milled flours that have been sifted to remove some of the Ive Been Watching You - Various - From The Salsoul Vault Volume Six and endosperm.
In fact, I now prefer a partially whole wheat loaf to an all white loaf. The freshly milled, stone-milled flours offer so much flavor. In the past few Ive Been Watching You - Various - From The Salsoul Vault Volume Six , it has become easier to find stone-milled flour, and if you are up for it, you should seek out locally, stone-milled flour.
Final note: I no longer buy commercial whole wheat flours. If you are looking for a good mail-order resource, I can recommend a few:. Standard sourdough recipes often call for g of flour per loaf. If you want to be super accurate when calculating hydration, you include the weight of the starter in the equation, too, which will throw off the percentage slightly. I love salt. For g flour, this means 8g salt. I use 10g. The amount of salt, fortunately, is a variable that can easily be tailored to your liking.
If 10g of salt is too much for you or if you know from the start you are sensitive to salt, start with 8g, then adjust accordingly. Also, higher amounts of salt will slow down the rise a bit as well. This video shows how to make from start to finish the high-hydration, whole wheat -ish sourdough bread recipe included at the end of the post. For each of the 5 phases below, there is a shorter video specific to the particular phase.
Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. I recommend buying a starter reasons for which I explain here. Most important, you need a fed, active starter. To ensure it is ready, drop a spoonful of it in a glass of water. Then transfer to a straight-sided vessel for the bulk fermentation the first rise. If you intend to keep the bread for longer, I would stick the ziplock bag in the freezer, and pull out slices or hunks as you wish.
I often slice bread as soon as it cools completely, transfer the slices to a ziplock bag, then freeze. This way, I know the bread was frozen at its freshest. A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. Special equipment: Straight-sided vessel for the bulk fermentation, Dutch ovenflour-sack towel.
Digital Scale: Do not attempt this recipe without a scale. I like breads to be a little bit saltier than standard. If you are sensitive to salt, start with 8g. Next time, adjust salt as you wish. Watching the video is helpful, too. Keywords: sourdough, bread, naturally, leavened, boule, high, hydration, whole, wheat. The links to further info are great and work much better for me, at least. I love your bread recipes and have been using them for ages, although sourdough has rather taken over now that I can turn it out more reliably.
Here in damp North West of the UK, I find I get on better if I can catch the dough a bit before it doubles in size — but the flour will be different here, too. Thanks once again — love your site! So nice to hear this, Helen! It is so hard NOT to go down a crazy rabbit hole with sourdough. I have avoided it because it just seemed too confusing.
Thanks Ali! So happy to hear this, Claire! It really is simple once you get the hang of it. My very first sourdough loaf ever Emelyn - Hardclan - Indus Experimental Compil2000 a thrilling success thanks to your wonderful recipe and excellent video tutorial. I feel like a magician! I have been baking sourdough bread for a while. In my opinion this tutorial is great.
One comment, for hydration I do it by weight, not volume. I did the star rating and was not posted. I am doing it again. Any thoughts on how to prevent this? I wanted to make sure it got enough color on top. Wonderful to hear this, Laura! Bummer about the bottom being burnt.
Questions: Did you use a preheated or cold Dutch oven? What material is your Dutch oven made Starchild (Nu Club Mix) - Various - Deep Into The Vibe 3 of? What type of flour did you use if any for shaping or using as a barrier between the tea towel? Thanks for responding! Otherwise seriously delicious! Thanks in advance for any feedback! If you preheat the vessel, you may not need to leave it Always On My Mind - Christer Sjögren - Allra Bästa! for the additional 10 minutes to get the browning on the exterior you are looking for, which might prevent the bottom from getting too brown.
Keep me posted on any experiments. I took the bread out of the Dutch oven after 30 minutes and baked in the oven for another 10 minutes and it is perfect! No burning on the bottom. Thank you so much for helping me troubleshoot. My sourdough starter is about 35 years old so I have been at it for a while. This one is going to be a new favorite, nice crust but not too hard and, the flavor of the bread is wonderful.
So happy to hear this, Roberta!