Revision: 0.10, 23.Jun.05 13:40:14
I’ve taken a recipe posted by a British friend, “WCSJohn,” and have posted it here so that others might enjoy his fine creation. With a few subtle spelling and grammar changes, the following words are his.
This is some of the best bread I've produced and THE best "normal" hydration sourdough. It was an “experimental” bread, but the result was so good that I decided I'd post details.
The process took 3 days but the effort and time required on the first day were trivial. The bread is a hodgepodge of techniques and ingredients. The multi-stage build was inspired by Dick Adams' methods. The corn soaker is an old American idea, normally used, as I'm sure you all know, for "Anadama Bread".
The application of “Stretch 'n' Fold” to this type of dough and the development of the gluten, by intensive mixing, in the 2nd and 3rd stage of the build are techniques I have used, with great success for high-hydration breads. They seem to have an equal applicability to lower hydration dough as well.
The loaves, and the crumb (for reference; the gaps in the rack are an inch wide.)
100 gm rye flour
150 gm hand-hot water (60C or so)
5 gm active sourdough starter (I used my normal SDI San Francisco Sourdough culture)
Mixed thoroughly, covered and left overnight in a warm (15-20C) spot. The mixture should have risen and fallen by next day.
250 gm 13.4% protein white flour
200 gm hand-hot water
All of the first starter
Combined in the mixer, with the paddle and, when roughly mixed, turned the speed up to Kenwood 3 or equivalent and beat the heck out of the glop until it balled around the paddle and cleared the bottom of the bowl.
Covered and left, in the warm, to become very light and bubbly. About 5 hours in this case.
250 gm white flour
150 gm hand-hot water
All of the second starter.
Combined, with the dough hook and mixed at Kenwood 2 for about 15 minutes. The dough didn't clear the bowl but was elastic, "spokes" were pulling from the bowl to the mass of dough balled around the hook. The dough was, also, ATROCIOUSLY sticky, you have been warned<g>.
Covered and left, in a cooler place, (12-15C), overnight. By the next morning it had tripled and was about to collapse, just about perfect.
When the first dough was mixed and set to rise I made the soaker.
50 gm COARSE cornmeal
100 gm boiling water.
Combined, covered, and left overnight; stirring a couple of times as it cools down.
100 gm whole-wheat "bread" flour
250 gm white flour
All the first dough
All the soaker
20 gm salt
Mix, with the hook, on Kenwood setting #1, for 10 minutes. Tip out onto a well floured counter and give 4 Stretch 'n' Folds, at 15 minute intervals. Then after a 15 minute rest, cut into quarters and shaped into 4 boules by the "Tucking Under" method, leaving tension in the top surface of the loaf.
Leave to proof to 2-1/2 times (4-1/2 hours). Slash (coup), somewhat roughly (That's why I call them "Rustic"), and bake on stones at 280C, reducing to 200C after 15 minutes. Total bake time 30 minutes. Cool on racks for at least 1 hour before tasting.
Very light, lovely open structure without big holes, a superbly elastic crumb with interesting flecks of gold from the cornmeal, a thin, friable crust, moderately sour, deeply grainy flavor with a tang of rye and a hint of sweetness from the corn. Lovely bread, even if I say so myself.
The bread is superb with hams, cheeses and pickles and makes a smoked salmon sandwich to fall seriously ill for<g>
