Saturday, September 24, 2011

Latest Bread with the Sourdough Starter

This is a version of Hamelman's Pain Rustique using a 50% poolish with a 20% SD starter and an autolyse for 20 minutes before adding in the yeast and the salt.
Note to self:  a portion of the starter was retained (55g) and 110g flour and 110g water was added.  Stick with the 20% starter next time but only use 55g flour and 55 water (to see how it affects the flavor).  Also retard the bulk fermentation in the frige overnight.


  • 600g flour
  • 414g water (69%)
  • 12g salt (2%)
  • 1.5g yeast (.25%)

I decided not to use the mixer on this one.   The initial dough (after autolyse) was very sticky.  As a result, I sprinkled flour through the stretch and folds and the final kneading.  All in all, I went by "feel"...  I added flour as I kneaded until the dough was "tacky" but not very sticky.  While the original formula is a 69% hydration, this was probably a little less.

I let the dough rise for 1.5 hours (until doubled in size).  I formed it into a tight boule and proofed it in a basket for 30 minutes.

Baked in an oven preheated to 525F for around 30 minutes (first 5 minutes steamed) then lowered the oven temp to 375F for the final 20 to 30 minutes.  Nice color, fantastic oven spring (best yet) and better crust.  The crumb, while nice and flavorful with a pleasant chewy texture, was a little dense (but then again, this was not a very high hydration dough).  It's very good but just not as tangy as my previous (un-posted) loaf.

All in all, I think I handled this particular dough better than any of the previous ones I've made (and formed it better).

Hey, looks good and tastes good so it's a success :)

click the pic to enlarge


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