Looks better than my first couple sourdoughs.
Baking bread at home is about the journey, not the destination.
The famous oath of the Knights Breadiant
A friend just happened to give me a starter the same day I got my machine. It was a total coincidence.
Now I’m on the hunt for a good bread machine sourdough recipe. My machine’s manual came with one, but it calls for starter and yeast which sounds like cheating. And probably not very flavorful 😒
For the time frame your machine works at using a starter and yeast isn’t a horrible idea.
It’s not gonna taste very sourdoughy though is it?
I’m still learning the machine but I think it has an option that’s basically just knead and proof. I wonder if I could just run that a couple times. Or does sourdough just need a long final proof?
THIS RECIPE MAKES 2 LOAVES, EACH ABOUT 1½ POUNDS.
BULK FERMENTATION: About 5 hours
PROOF TIME: 12 to 14 hours
SAMPLE SCHEDULE: Feed the levain at 8 a.m., mix the final dough at 3 p.m., shape into loaves at 8 p.m. proof the loaves in the refrigerator overnight, and bake around 8 to 10 a.m. the next morning
Levain
INGREDIENT QUANTITY Mature, active levain 100 g / cup + 1½ tbsp White flour 400 g 3 cups + 2 tbsp Whole wheat flour 100 g 34 cup + ½ tbsp Water 400 g, 85°F to 90°F(29°C to 32°C) 1¾ cups Baker’s Formula
Final Dough TOTAL RECIPE BAKER’S INGREDIENTFINAL DOUGH MIX QUANTITY QUANTITY INLEVAIN QUANTITY PERCENTAGE White flour 740 g 5¾ cups 160 g 900 g 90%10% Whole wheat flour 60 g ½ cup + ½2 tosp 40 g 100 g780 g 78% Water 620 g, 90°F to 95°F(32°C to 35°C) 2¾ cups 160 g 21 g 2.1% Fine sea salt 21 g 1 tbsp + 1 scant tsp 00 2 g 0.2% Instant dried yeast 2 g ½ tsp 20%* Levain 360 g 1½ cups * The baker’s percentage for levain is the amount of flour in the levain expressed as a percentage of the total flour in the recipe.
1a. Feed the levain About 24 hours after your previous feeding of the levain, discard all but 100 grams of the levain, leaving the remainder in your 6-quart tub. Add 400 grams of white flour, 100 grams of whole wheat flour, and 400 grams of water at 85°F to 90°F (29°C to 32°C) and mix by hand just until incorpo-rated. Cover and let rest at room temperature for 6 to 8 hours before mixing the final dough. 1b. Autolyse After 6 to 8 hours, mix the 740 grams of white flour and the 60 grams of whole wheat flour by hand in a 12-quart round tub. Add the 620 grams of 90°F to 95°F (32°C to 35°C) water and mix by hand just until incorpo-rated. Cover and let rest for 20 to 30 minutes. 2. Mix the final dough Sprinkle the 21 grams of salt and the 2 grams (½ teaspoon) of yeast evenly over the top of the dough. Put a container with about a finger’s depth of warm water on your scale so you can easily remove the levain after it’s weighed. With wet hands, transfer 360 grams of levain into the container. Transfer the weighed levain to the 12-quart dough tub, minimizing the amount of water transferred with it. Mix by hand, wetting your working hand before ming se the dough doesn’t stick to you. Use t method (see page 67) alternating wi the dough to fully integrate the ing The target dough temperature at th ints, the mix is 77°F to 78°F (25°C to 26°C). Tid of 3. Fold This dough needs three or four foas (see pages 69-70). It’s easiest to apply the folds during the first 1½ to 2 hours after mixing the dough. When the dough is about 2½ times its original volume, about 5 hours after mixing, it’s ready to be divided. 4. Divide With floured hands, gently ease the dough out of the tub and onto a lightly floured work surface. With your hands still loured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Use a bit of flour to dust the area in the middle where you’ll cut the dough, then cutit
into 2 equal-size pieces with a dough knife or plastic dough scraper. 5. Shape Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball following the instructions on pages 71-73. Place each seam side down in its proofing basket. 6. Proof Place each basket in a nonperforated plastic bag and refrigerate overnight. The next morning, 12 to 14 hours after the loaves went into the refrigerator, they should be ready to bake, straight from the refrigera-tor. They don’t need to come to room temperature first. 7. Preheat At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, keep the other loaf in the refrigerator while the first loaf is baking, and bake the loaves sequentially, giving the Dutch oven a 5-min-ute reheat after removing the first loaf. 8. Bake For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising— the seam side. Remove the preheated Dutch oven from your kitchen oven, remove the lid, and carefully place the loaf in the Dutch oven seam side up. Cover and bake for 30 minutes, then uncover and bake for about 20 minutes, until dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot. Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.
Sorry for the shit formatting.
Turns out I might not be smart enough for sourdough 😳
That’s a Ken Forkish recipe for a starter/yeast recipe he’s pretty obsessive but you can take the quantities and give it a try and see what happens and what you like.
The first loaf I made in mine was similar, used the recipe on the side of the machine. Are you in Canada? If so, our flour is different than in the States, you might want to check out Canadian recipes specifically. Thisguys recipes are great! I use the basic white loaf and it’s perfect. I sub out a 1/4 cup of the white flour for whole wheat usually, sometimes add seeds. Have fun on your new adventure!
I’ve found that the recipes that come with a given bread machine work well as long as you follow them as accurately as possible. Any deviation and something goes wrong. I imagine the manufacturer did a lot of trial and error to get the right calibration.
Also, found that recipes in third-party bread machine recipe books NEVER worked. Now, I just stick to the ones in the machine’s guide.
You don’t vary it at all?
Only small, non-reactive things, like adding a little more herbs in some recipes. But not for any other ingredient.
Tried reducing molasses in a whole wheat recipe, and another time didn’t have enough butter. Several other experiments. They all came out awful. Now I just stick to what’s in the booklet.
That’s really weird that it’s so specific. Mine will make bread even if I only put glass shards in it. It wouldn’t be good, obviously. And there’s a whole lot of hyperbole there but I’ve never had inedible bread out of it.
Not uncommon on a early loaf. I tweaked my yeast down by a bit.
Clearly my reach exceeded my grasp going for the big two pound loaf on my first try.
I don’t think forgetting the salt helped either 🫣
Hmmm. Was it edible?
Only technically. I cut the bake short when I realized things had gone awry.
I ate a little of the crust with butter and it wasn’t awful but most of it went to the birds
One thing that helped me was putting the liquid ingredients in first. Then everything else on top of it.
I think the instructions say to do that, don’t they?
Some brands do some don’t. Not sure which this is. So… ¯_(ツ)_/¯
You dropped this: \
