101 Cookbooks Library : World Sourdoughs from Antiquity: Authentic recipes for modern bakers

Edit InfoWorld Sourdoughs from Antiquity: Authentic Recipes for Modern Bakers

Author: Ed Wood

Tags: [edit]

Publisher: Ten Speed Press

ISBN: 0898158435

Find it at:

Amazon

Have you tried a recipe from this cookbook? How did it turn out?

To add an item, you must sign in or create an account.

1 vote Unvote Vote up 1 vote

Baguette 100% levain

1 recipe note | 1 has tried | More...

1 vote Unvote Vote up 1 vote

Basic Sourdough Bread

5 recipe notes | 1 has tried | More...

My Thoughts

Recipe Notes

sisi marked this as

have tried

sisi says

For the past weeks I have been baking exclusively with sourdough. My God it is frustrating! It seems I can only make flat bread! It is a long learning experince. My last mother starter was a bit too dry so the levain was not as potent...
But this bread was better than the other I lately made.
It use unbleached all purpose flour which give it a lighter texture.
Since all my mixing bowl were fill with other dough I had this one it rise in a plate...
It rose over night but did stay flat, In the morning another 4 hours proofing in a banneton then I did put this dough in a cold oven, as suggested, that I turn it at 375 degres F and baked it for 50 minutes. I know, it is surprising but it gave an ok result. It didn't rose much bit the taste and texture were really good. And no commercial yeast added, 100% levain!
I will try to bake another one next week but this time will have it proof in a correct bowl.

4 likes Can’t Like Unlike Like 4 likes

sisi says

This loaf was really good the same day and the day after but after that it got really dry and the texture was not as interesting. Maybe I overbaked it???
Will try again tomorrow as soon as my starter will be active.

1 like Can’t Like Unlike Like 1 like

sisi says

Made that bread again.
Baked it half the time suggested and the texture is better.
This time I proofed to dough in a proper bowl but it didn't make a big difference.
I had the loaf proofed in a banneton but once again the dough sticked at the bottom so my bread wasn't perfectly round.
It rose a bit much than last time but mostly the texture of the "mie" was more airy with little holes.
And the taste definitely good. I mean really good.
I think to triple the weight of the barm with 1/2 flour and 1/2 water brings a good equilibrium for sour taste.
I let it rise 12 hours at room temperature and let the loaf proof a good 4 hours at room temperature again.
Next objective, a bread that double's in size during the proofing stage.
My barm would have to be more potent.
Will work on that!
And once again started the baking in a cold oven!

2 likes Can’t Like Unlike Like 2 likes

chef_ub says

Dear sisi, I have found that by using what I call "proofing dust", a blend of 50% rye flour and 50% brown rice flour, sprinkled generously in the banneton, the dough will resist sticking. If it does stick, when the banneton is inverted it will usually free itself by gravity alone or with a very gentle lift of the outside edge of the banneton applying a slight rocking motion while lifting.
My advice is to abandon the cold oven- use a very hot preheated oven and pizza stone. Proof only until the point of when the "finger-poke test" passes- a finger lightly pressed against the dough leaves an impression or springs back very slowly. For best volume it is better to err on the side of under-proofing. Keep at it and you will be successful. Best wishes!

2 likes Can’t Like Unlike Like 2 likes

sisi says

Hi Chef! Just got your note. The third attempt was a good one.
I did triple the sourdough while refreshing it and proofed it for 5 hours then had the good idea to put it in the frige over night as M Reinhart suggest. In the morning the barm was bursting with life! Did let the dough proof a little over 8 hours then had it proof for 4. Baked it for 25 minutes instead of 70...
Again, starting the baking in a cold oven, bringing up the heat to 375 degres.
Missed my slashing but the bread got a beautifull oven spring. The "mie" is soft and airy. A délice!
I did generously sprinkle the bannetone with a lot of flour and fine grind cornmeal. But next time I will try this mix you wrote me about. Will also try the hot oven and stone as I do with my other bread.
What an amazing quest!!!
I had the intuition to proof the loaf a bit less but you confirmed it. Thank you for sharing.

5 likes Can’t Like Unlike Like 5 likes

To comment, you must sign in or create an account.

1 vote Unvote Vote up 1 vote

Malt Beer Bread

4 recipe notes | 1 has tried | More...

My Thoughts

Recipe Notes

sisi marked this as

have tried

sisi says

I knew right away when I dropped the mix of flour into the dough that this bread wouldn't rise much. Rye flour is so tricky. Plus you can't knead it much.
I kneaded it until I thought it was satiny an of. And I was right, the dough didn't rise much (if at all???) even with a 12 hours proofing period.
I made a boule and baked it. First in a cold oven then at 375 degres F for maybe 20 minutes.
Yes the bread is quite dense (but after all it is a rye bread) but the texture is ok and the taste wonderful. Will try to make it again this week-end since my levain is still fresh but this time reducing the pourcentage of rye flavor of 25% hoping for a bit more esthetic loaf. Like always in this book the bread is made without commercial yeast and only levain.
The taste is just one step above commercial yeast bread. Richer.

2 likes Can’t Like Unlike Like 2 likes

sisi says

Second try with this bread. Much better than the first!
I made the recipe with a stronger beer this time.
I did feed my levain with unbleached white flour as it specifies in the book. And my levain seems to prefer that! I also reduced the amount of rye flour to 100g so increased the wheat flour (unbleacher all purpose) to 340g.
The first fermentation was a 8 hours one then filled a round bannetone for a second fermentation of 4 hours.
Still doing the cold oven trick but next time will try a really hot oven with a stone as I do for my other bread.
The bread got a nice oven spring. The taste of the levain is partially cover by the beer so it is a nice balance. The "mie" has little holes except at the bottom of the bread. I am satisfy but will keep working on it!

3 likes Can’t Like Unlike Like 3 likes

sisi says

I made this bread again and it is delicious! Our levain is so fertile. It knows smell like rasberries and nuts. The texture is like...snot(!) It's been a year and a half that we treat it like our baby and I am so glad we did. I haven't crack the secret of scoring yet but I bake my bread a bit longer that I use to and the crust beautifully brakes apart on top of the bread. It does not stick to the bannetone (thanks to chef UB flour mixture). Ah the reward of perseverence! The "mie" is moist and airy. The taste rich with a little aroma of caramel and malt. After all my complaining this bread with the Poilâne one is up to my taste. Yé!