Catch Sourdough Yeast
Catch Sourdough Yeast - News
The bakers then will show guests how Boudin's bakers use a portion of the original "Mother Dough" and Isidore Boudin's original recipe from 1849 to create distinctly flavorful sourdough bread. Leavened only with wild yeast "caught" from San Francisco's
30% rye sourdough sandwich loaf - yes, even rye breads can be ...
It's another variation for my favorite sourdough sandwich breads. This time there are 30% rye in the flour, 15% of which in levain, the rest in final dough. Before this loaf, I tried other rye ratios, 30% seems to be the sweet spot - enough rye flavor yet the dough is still strong enough to be soft, bouncy, and fluffy. The total flour amount is 280g for my Chinese pullman tin, which is 30g more than an all white flour sandwich dough. I knew I would need more dough to compensate for the rye, but 30 is much less than I anticipated, just shows that a bit of rye won't hurt the dough strength that much.
30% rye sourdough sandwich loaf
txfarmer,
Today I am working on one of Karin's formulas and Codruta's latest addition....I wonder if I can juggle 3 different formulas all in a day???
If it was earlier in the day I would do it but since it is mid-afternoon yours will have to wait until tomorrow :-) but the leaven....that I can begin to feed in preparation....
Thanks so much for posting this beautiful loaf with it's write up. I so appreciate all of your contributions here.
Take Care,
Janet
What lovely bread, and wonderful to see a loaf using this much rye flour and still revealing a "high crown" finish.
I agree that 30% is the limit to go to to achieve flavour and dough performance.
Just noting you have sugar and oil at 10% and egg at 12% plus the use of milk. I think it is so instructive to see how these enriching ingredients can be used so effectively in a bread formula which many commercial companies mimic using a range of ridiculous additives. Great work!
I do wonder why you choose oil, however? Ordinarily, a fat with a higher melt point will create a protective coating around the chains of gluten developed from the intensive mixing. This gives greater tolerance in the dough during all the proof stage. Because oil is in a liquid rather than solid state, it does not afford the same benefits. Palm fat is a good substitute.
Catch Sourdough Yeast - Bookshelf
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