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
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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
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
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.
Processing steps
  1. 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.
  2. 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.
  3. 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).
  4. Ferment doughs for 7 hours at approx. 90 F (32 C) with folding after 3 1/2 hours.
  5. 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.
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
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