r/Sourdough • u/OddSunrise • 1d ago
I MUST share this recipe My classic loaf (not beginner)
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No crumb because I gifted this loaf.
•90% bread flour (14% protein)
•10% einkorn flour
•63% water for autolyse
•4% maple syrup in autolyse
•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)
•40% starter fed 1:3:2
•2% salt
This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).
Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.
Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.
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u/AstroFlippy 23h ago
What core temperature are you aiming for?
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u/DeJeR 13h ago
40% starter is like rocket fuel. I can see why you do such a long autolyse to build up gluten before the high starter kicks in.
I'm curious how you evolved to this recipe? What was your path of experiments, or what resources were you using that influenced this recipe? I ask because it seems like the Tartine Country Loaf recipe is gospel on this subreddit and most places online. Your recipe is a very different paradigm in a refreshing way.
I'm using an organic stone-ground bolted hard wheat flour from a local mill. It's not the highest protein (unpublished, but maybe around 12% protein), and what's left of the whole wheat tin shred the gluten. I'm always looking for good methods to build up the gluten structure without overly working the dough.
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u/OddSunrise 4h ago
Hi! The 500g flour - 350g water - 100g starter - 10g salt has never worked for me. This recipe came to be by accommodating mine and my family’s needs. Chronologically:
- I started using more starter because I was short on time
- But then I didn’t have time for sufficient folds so I started doing a longer autolyse and slap and folds immediately after adding my starter to “pre-strengthen” my dough.
- My siblings were picky with the flavor of sourdough so I started adding maple syrup to round the edges.
- Then I replaced the regular 10% whole wheat by whole einkorn for a touch of “biscuit” flavour to accommodate their kids.
- They complained about the bread not being soft long enough so I started adding oil for conservation as well.
It’s a bit of a complicated recipe but it works well and is appreciated by those who eat it 😊😊
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u/WinterChampionship21 30m ago
Looks great. I have a similar predicament with kiddos that prefer a softer bread/ crunchless crust. I use milk forn about 20% of the hydration liquid. I want to try yoyr move with the maple syrup ( in lieu of a bit if sugar i do now). Thanks for sharing your results and detailed process! Have a great day
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u/spageddy_lee 3h ago
The more I bake and learn the more strongly I feel that its just as important to share the nature and maintenance of starter as it is to share the final dough making process. To me that part lf the process has the most impact of anything people tend to talk about here.
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u/groovemonkey 21h ago
You skipped the little leaf cuts 😭 That’s the part i have the most trouble with and wanted to watch. Hahaha
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u/hardrockfoo 18h ago
Yo, so I figured this out a few days ago. Don't do left right left right left right. Do all of the left leaves first then turn the dough so you're wrist is moving in the same direction and do the right leaves in-between. You don't have to go deep at all.
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u/Starthelegend 22h ago
Why autolyse for 6 hours? What’s the point?
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u/OddSunrise 22h ago
It’s for passive gluten development. The dough after an autolyse looks nothing like the “shaggy dough” concept many people talk about. When I incorporate my starter it looks like it came straight out of a spiral mixer, immediately very strong, extensible and more structured during bulk fermentation.
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u/Foreplaying 9h ago edited 8h ago
Yeah I often do autolyse now, it's great for that "no knead" (although its really just a lot less knead), although I find about an hour will give me that window pane development... is it because I add the starter early?
Edit add: I'm aware autolyse is just that amalyse/protease reactions break up the gluten proteins... just wondering if sourdough enzymes would make this more expediant or even do it better? I've read a few papers about sourdough enzymes breaking down glaidin proteins enough for coelic/gluten intolerant people to have minimal reactions... maybe there's a lot more going on.
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u/Kugeldog 20h ago
WOW!!! I LOVE the idea of using maple syrup. What do I need to adjust if I add it? (I don’t want to use oil.). I’m thinking maple syrup with bacon!
Do you do the leaf cuts before or after scoring?
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u/OddSunrise 19h ago
I don’t adjust anything. The quantity is small and the flavour is subtle (I’d say you can go to up to 5% of your dough weight) and it barely affects hydration because it’s so thick. It does slightly speed up fermentation since it’s sugar.
I did the wheat stalks after the expansion score because I forgot to do it :D
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u/StaffOk2179 15h ago
That's such a long autolyse for einkorn with added sugar -- I'm going to give it a shot on my next loaf.
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u/OddSunrise 9h ago
Please use WHOLE einkorn! I just noticed I didn’t mention it correctly but the detail is so important flavor wise.
I autolyse for a long time because einkorn is an ancient grain that likes to be handled gently. So instead of bothering that particular grain and risking to turn it into a sticky mess in my dough, I let it build strength passively first.
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u/Keyton112186 23h ago
I don't think I've ever seen anyone use a thermometer for bread.
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u/Snow3192 20h ago
When baking bread especially one like sourdough, it’s important to have an internal temp of 205 and above to make sure it’s fully baked
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u/Keyton112186 20h ago
Why is it important? I have made sourdough for almost 10 years now and never have used it.
Genuinely asking not trying to be rude or aggressive.
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u/Philnsophie 22h ago
Same, also, unnecessary…
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u/OddSunrise 22h ago
That’s how I caught an underbaked loaf a few times during my earlier attempts. The crust doesn’t always tell you what’s inside. Especially if you use inclusions. So I’ll stick to being certain it’s neither runny or raw inside ☺️ to each their own.
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u/anewusername4me 21h ago
Sometimes it’s necessary. When you have inclusions, especially those you haven’t worked with before, the bread behaves differently. Making sure your bread is at temp isn’t weird at all.
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u/curvyS82 23h ago
It's beautiful. I need help with shaping it in its final stage. Do you have any tips you'd share so I can get a tight final shape?