Whole Wheat Sourdough

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esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13
Whole Wheat Sourdough

Photos of the sourdough I made on Sunday:  Proofing, resting and cut:

esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13

Thanks Lance.

As you know, it is a labor of love!

Lance.W's picture
Lance.W
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Joined: 2011-10-26 21:24

Wow what a beautiful boule! Nicely done.

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

Is it no knead? Razor cuts look great. Very rustic.

esavitzky's picture
esavitzky
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Joined: 2011-05-16 07:13

Yes it is no knead.  Just 4 fold and stretches during first 2 1/2 hours of the process followed by a bulk fermentation and then a second proofing.

Wisconsin Limey's picture
Wisconsin Limey

Beauty way to go!

Nina's picture
Nina
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Joined: 2011-06-14 08:06

Elliot, your breads have come a long way in a short while.  This is a beautiful loaf! Cudos

"People who love to eat are always the best people." -- Julia Child

enilorac's picture
enilorac
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Joined: 2011-07-19 03:18

Gorgeous!

Shane's picture
Shane
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Joined: 2012-04-14 10:34

After the 3 weeks of effort, the loaf today finally came out perfect! 
http://shane-whateverblog.blogspot.co.uk/2012/04/sourdough-bread-success.html
I
 didn't completely follow the method Chef Jacob did in the video (just because my flat mate left the kitchen in a mess and I didn't want to clean it up) but I'm really satisfied with the taste! I sure hope that I can made the ball shaped one soon. 

Wisconsin Limey's picture
Wisconsin Limey

Looks fantastic!  Great job mate!

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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

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Why is this happening and how can I prevent it? Thanks. 

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I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

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I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

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