|How to bake a SF style sourdough bread from
a baby rye starter
|This is a picture documentation of the process,
all pictures are here
|The background image is from the wheat sourdough
starter grown here
|All pictures can be enlarged for more detail
when clicked on - please read my disclaimer
|The above bread was made from the baby rye
starter created with this process. I made two doughs, one with multi purpose
flour and one with special bread flour containing
a higher protein content and malted barley
flour. The difference in using the two different
flours is interesting. The dough calculation is done here. The recipe I used followed the original SF sourdough recipe with the exception of baking temperatures,
baking times, and the growing of the first
leaven sponge, and I fermented the whole
dough rather the individual loaves with a
longer resting time than the recipe did.
I used the same hydration, fermentation times
and -temperatures given in this recipe and
observed the pH values which closely followed
what was mentioned in the original SF sourdough recipe used. About the bread shape I was not sure.
The only reference on the web I could quickly
find was a round loaf type bread and obviously,
I did not follow this example. The resulting
breads were very sour and tasteful - see
how much from the loaf is left on the picture
above. More detailed information follows
below and pages with the pictures follow
next. Also of interest for me were the temperature
dependent gluten structure changes in the sponge. The initially visible rye
full grain particles present in the inoculation were indetectable in the final bread.
|Terms used here are defined at the "What is Sourdough" reference page.
- Inoculate new first leaven sponge with 20
gr. from baby rye starter (storage leaven)
and grow with a temperature at approx. 70
F (21 C) to 180 gr by tripling twice after
every 3 hours, triple again to 540 gr.
- Ferment 540 gr. ripe leaven sponge for 8
hours at a temperature of approx. 85 F (29
C) and put in fridge to suspend the process.
- Take out of fridge and let it warm up to
over 65 F in two hours, split in two and
make two doughs, one with Gold Medal (GM)
organic multi purpose flour (10 % protein)
and one with King Arthur (KA) unbleached
special bread flour ( 4 g protein/serving
= 13.33 % protein and malted barley flour).
- Ferment doughs for 7 hours at approx. 90
F (32 C) with folding after 3 1/2 hours.
- Size, shape, rest for 45 minutes at approx.
70 F (21 C), bake for 38 minutes (KA) and
36 minutes (GM) starting with 550 F for 10
minutes, then 425 F. A bowl with water was
put in the oven when it was turned on and
water was sprayed into the oven with a spray
bottle several times during the first 10
minutes. The breads were taken out of the
oven when a crumb temperature of 190 F (87
C) in the middle of the loaf was reached.