||two 1500 g loaves
||Originally extracted from a German Diamant
sourdough bread package on 08/08/2001, since
March 2003 used with Detmold 3-Stage process
and continuously propagated from third stage
approximately every 2 weeks.
|Starter grow procedure
||Detmold 3-Stage (nw) all starter flour was full grain rye flour
milled from organic rye kernels
|Dough composition in bakers' percent
||See previous step - in addition to that:
- Salt used was sea salt
- The additional rye flour was the same full
grain as used when growing the starter.
- The 50 % wheat portion of 919 g was composed
from 307 g (approx. 1/3) whole wheat flour
milled from organic hard red wheat kernels
and 612 g organic white bread flour type
"Boulder" from Rocky Mountain Milling
in Platteville, CO.
- 12 % equal to 221 g organic sunflower seeds
- 0.3 % equal to 6 g coriander seeds
- 0.3 % equal to 6 g fennel seeds
- a pinch (< 1 g) of malted 6-row barley
flour, since the white flour did not have
any. KA bread flour has and I think it helps.
|Making of dough, means of mixing/kneading
||Dough was mixed/kneaded with a magic mill
mixer for 6 minutes
|Conditions for rising (time, temperature,
humidity, dough manipulations)
||Handling happened as follows:
- Dough split in two equal parts after mix/knead.
- Fermented in foil sealed plastic bowls swimming
in circulating 93 F waterbath.
- Deflate/punchdown (stretch/fold technique)
after 2 hours.
- Dough put in round wooden fermentation baskets
heavily dusted with AP flour, baskets put
in plastic bowls, covered/sealed with plastic
foil swimming in circulating 93 F waterbath.
|Means of handling the dough
||Means of oven transfer: Customized 2-loaf
wide peel (a piece of particle
"transport cloth" (a
piece of coarse
I started using this 2-loaf peel since the
previous way with a Superpeel did not work
well. The two 1500 g loafs fit right onto
the baking stone and there is very little
space. Doing it in sequence - loading one
loaf at at time gave all kinds of problems
having to fiddle the second loaf to make
it fit. Very often, the loaf slid off the
stone and started flowing...
Loafs were transferred to peel as follows:
- Baskets were put face-up on a wide baking
- peel with "transport cloth" was
put on top of baskets
- the whole stack - baking sheet, baskets and
peel were flipped around with the baskets
now face down on peel
- baskets were gently lifted off the dough
- the loaves were moved together by shifting
- loaves were slashed
- loaves were moved onto oven stone by pulling
the cloth from underneath the peel
|Peel with cloth
and pull stick
|Conditions of bake
||Electric kitchen stove with improvised baking
stone (2 layers of Mexican 1/2 " x 12"
x 12" clay tiles cut to fit oven) and
a water bowl was preheated to max. temperature
- 550 F. Right before loading the loaves,
water was sprayed from a spray bottle into
the oven. The loaves were loaded sprayed
twice within 5 minutes. The heat was reduced
to 425 F after 5 minutes, after 40 minutes,
heat was increased to max. temperature -
550 F again. After 5 minutes, loaves were
taken out. Temperature in middle of loaves
was over 180 F. Total baking time 50 minutes.
|How did the loaves look
|How about the crust, and the structure of
||Crumb was soft and moist but elastic with
smaller, irregular holes
|How did it taste?
||Light sour with typical light rye taste,
sweet taste developing while chewing and
distinct sunflower seed taste
|Describe weights and sizes of final loaves.
||Weight: 1478 g and 1480 g, resp.
Size: 10.5" diameter, 2.5" high
|Time chart showing duration
|Starter Stage 1
|Starter Stage 2
|Starter Stage 3