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Lactic sourdough bread

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Lactic sourdough bread:  I call this loaf  ” lactic sourdough”

because this loaf has full of lactic acid. lactic food.PNG

I treat my sourdough starter as levain. You can read how I made my sourdough starter from scratch just using flour and water here.

Ingredients:   To make two loaves.

Levain   315g  ( My dough hydration is about  68-70% )

Final dough

KA AP   810g    * King Arthur All purpose flour

Freshly ground Rye berry seeds  50g

Vital gluten  8g

Water ( Spring water is the best)  526g +

Instant yeast  1-2 g  * No need to add the yeast in the summer.

Salt  19g


  1. Mixing  Add all the ingredients to the mixing bowl except the salt.
  2. Mix until incorporated, then leave it for 5 minutes.
  3. Add the salt and knead until the dough have a moderate gluten development.
  4. Bulk fermentation: 3-4 hours until the dough rises triples.
  5. In 45 minutes,  Folding: Stretch and fold the dough on the surface once after 45 minutes of bulk fermentation.
  6.  Dividing and shaping:  Divide the dough in the half and shape.
  7. Final fermentation: Approximately 1 -2 hours at 76F.
  8. Baking : preheated at 280F,  increased the temperature to 430F as soon as you place the dough in the oven, put the metal wire underneath the bread, continue to bake for 10 minutes at 430F. Decrease the temperature to 400F, bake another  5-10 minutes until golden browned.007

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I have used this knife since 2010, and it has still worked as new yet.

Victorinox Swiss Army 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge

 

Happy Baking!

koubo

 
4 Comments

Posted by on April 19, 2017 in Lactic sourdough bread, My recipes

 

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Olive bread with raisin yeast water

Simply I like this bread . It tastes so good with nice aroma.

Although It took quite some time until I tried because I couldn’t have a good image of the bread with lots of olives.

Some People at Freshloaf.com intrigued me to make this bread, then it became one of my favorite breads.

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Ingredients :  approximately 2 loaves

olive bread with raisin yeast water

* use pitted olives.

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Method:

1. Mix the levain  and ferment it for 12 hours at the room temperature.

After 12 hours: the dough rose tripled.

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2.Next morning: Mix thoroughly  the levain and the final dough ingredients except the salt and olives  leave it for 30 minutes at the room temperature ( Autolyze).

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3. Add the salt and olives. knead the dough on the surface until it gets elastic for 5-6 minutes. The dough temperature – 70F after kneading.

*you feel your dough is fermenting while kneading because the dough gets gassy.

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4. Bulk fermentation and * Folding:  1.5-2 hours.    It rises faster when it is with instant dry yeast.   I prefer put a bit of instant dry yeast for this bread to make softer and lighter texture.  If you don’t put any instant dry yeast, it will take longer to wait.

 

*Folding: Stretch and fold the dough on the surface only 1 time after 45 minutes of bulk fermentation.

                      

*↑ these dough are NOT with olives. These pictures are to show you how to fold the dough.

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↑This is with olives.

5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes.  You can upside down the bowl that the dough was fermented to cover the dough for the bench time.

6. Shaping:   I will post it how to shape into an oval shape as soon as I take pictures of the process.

7. Final proof  ( with retarding for 2 hours.) and  Preheat 465F :  About 1 hours at the room temperature around 70F.   Please watch the dough when it is ready to bake.  I don’t think a finger test is reliable.  It didn’t work for me.  I am still thinking about the dough how to determine the timing.

9. Scoring and baking: Bake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F  and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and  bake more 25-30 minutes until golden brown.  *  I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.

* My oven is too weak to use such a high temperature. I wish I could..  So my loaves are kind of pale sadly, but they are still tasty!

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Happy baking!

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
 

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Japanese sandwich loaf with raisin yeast water

I probably made this loaf more than 70 within a year, and now I make it once a week at least.  I am always happy to have this loaf, which is just like the one used instant yeast, but doesn’t have yeasty brewer smell, which I really don’t like.

Japanese sandwich loaf with raisin yeast water

Mountain sandwich loaf

  Standard sandwich loaf

You can click on the PDF↓ to see in a larger size.

Method:

1. Make the levain:  Mix them thoroughly and leave it at the room temperature at 24℃/75F for 12 hours. It will rise tripled in volume by the next morning.

2. Mix the final ingredients except the saltAutolyze( leave it at the room temperature) for 30 minutes.

I highly recommend to use the way to have good crumb.

3. Add the salt and  knead  until the gluten developed ( Pass a window pane test )for about 20 minutes by hand, Or try my kneading method that I linked above.

Example: take a look at these crumb.

4. Bulk fermentation :* 3-11 hours at 24-26℃ /75F-78F  around. ( 2.5-3 times in volume) colder temperature in the summer,warmer temperature in the winter.

* Note: This is not about the time, it is all about how much your dough rise before you preshape the dough.  If your dough is very slow to rise, just wait until it is ready.  Long bulk fermentation makes flavorful bread.

5.Preshape & shape:  For a standard sandwich loaf .  For a mountain sandwich loaf.

* I like the Standard sandwich loaf shape  better than the mountain sandwich loaf ‘s  for levain bread because  the mountain sandwich loaf  is given a lot of pressure to the dough during the shaping and the dough gets tougher, therefore, the texture is like eating cotton candy ( shredding ) because natural yeast doesn’t have strong yeast as much as commercial yeast .

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6. Proof   About 2 hours at 28℃ /82F until the dough rises little over the top of the tin.  If you don’t want any sour flavors to your loaf, Don’t proof your dough over 2 hours!  I bake it in 2 hours for non sour sandwich loaf.

If your dough is slow to rise, it may be good to retard it as long as you like sour bread. But, please read ” Warning about retarding a sandwich loaf” at the end of the post.

7. BakeNo need to preheat :

1) Spray water 2-4 times around the wall of the oven and place the loaf pan into the oven.

2) Set up 284 F and bake  for 20 minutes.

3) Set up 410F and bake for 15 minutes.

4.Rotate the loaf  180 degree and bake 10 more minutes until golden brown.

More detail about “ Cold oven ” method.

Standard loaf /Cold oven method

For preheated oven method:  Preheat 410F  and bake for 20 minutes at 410F.  Rotate 180 degree the loaf pan, bake more 15 minutes.   Place the loaf on a oven rack until completely cool.

This crumb and crust are really soft.  I don’t taste raisins at all, that I really like just like a regular sandwich bread.

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Rustic bread with raisin yeast water Ⅱ

After I posted ” Rustic bread with raisin yeast water Ⅰ“,  and I really like  the one with instant yeast, which is more like Jefferey Hamelman’s Pain Au levain as our daily sandwiches. Especially my 5 year old daughter who likes only white bread is fond of the bread, even it has sour flavor.

But I wanted to make the one without instant yeast.  I started to think of converting sourdough starter to raisin yeast water and I made 16 loaves without instant yeast to fit into the rustic bread with raisin yeast waterⅠwith instant yeast water, and  I finally made it.

Rustic bread with raisin yeast water Ⅱ

You can click on the PDF↓ to see  in a large size.

Method:

1. Mix the levain  and ferment it for 12 hours at the room temperature.

After 12 hours: the dough rose tripled.

2.Next morning: Mix thoroughly  the levain and the final dough ingredients except the salt and  leave it for 30 minutes at the room temperature ( Autolyze).

3. Add the salt and knead the dough on the surface until it gets gassy and elastic for 5-6 minutes. The dough temperature – 70F after kneading.

4. Bulk fermentation:  About *7 hours until the dough rises close to tripled.

* Note: This is not about the time, it is all about how much your dough rise before you preshape the dough.  If your dough is very slow to rise, just wait until it is ready.  Long bulk fermentation makes flavorful bread!

Folding: Stretch and fold the dough on the surface only 1 time after 45 minutes of bulk fermentation.

                      

After 4-5 hours: it rose close to tripled.

5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes.  You can upside down the bowl that the dough was fermented to cover the dough for the bench time.

                                       

6. Shaping:   I will post it how to shape into an oval shape as soon as I take pictures of the process.

7. Final proof  (retarding):  Ferment the dough at the room temperature for 30 minutes until the dough started to lose the shape. And Retard the dough for overnight ( keep the dough in the refrigerator). Next morning: proof at the room temperature at 65-70F for 1 hour or so.

8. Final proof (without retarding) and  Preheat 465F :  About 2 hours at the room temperature around 70F.   Please watch the dough when it is ready to bake.  I don’t think a finger test is reliable.  It didn’t work for me.  I am still thinking about the dough how to determine the timing.

* I use a big stainless steel bowl to make steam.  The stainless steel bowl should be preheated before baking, too.

9. Scoring and baking: Bake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F  and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and  bake more 25-30 minutes until golden brown.  *  I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.

Score the dough as you like…  I didn’t a good job on the scoring.

Take  the hot stainless bowl out of the oven at first, and slide the dough into the oven and put the hot stainless steel bowl back into the oven USING YOUR GLOVES THAT DON’T SLIP when you hold it.

   The crumb is as soft and fluff as the rustic bread with raisin yeast waterⅠ with instant yeast water.

This bread tastes sour very gradually whenever I chew.  The mild sourness remains at the end of eating with wheat aroma.  Very nice bread.

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Rustic bread with raisin yeast water Ⅰ

I have tried to make sourdough bread with raisin yeast water without sourdough using Jump Start to have sour flavor for a month. I was wondering if I could make sourdough bread.  I can make non sour sandwich bread or bagels or English muffins with raisin yeast water because I use a lot of raisin yeast water for these levain.  What if I use a little amount of raisin yeast water for the levain?

Rustic bread with raisin yeast water

you can click on it↓ if you can’t read well.

* When I used 1.8% salt as to 100% flour including preferment flour to make this bread that was retarded, I tasted little bitter than the original one.  I also made this bread without retarding with 1.6% salt as to 100% flour including preferment flour. It tasted right, too.   It is up to your taste.

Method:

1. Mix the levain  and ferment it for 12 hours at the room temperature.

After 12 hours: the dough rose tripled.

2.Next morning: Mix thoroughly  the levain and the final dough ingredients except the salt and  leave it for 30 minutes at the room temperature ( Autolyze).

3. Add the salt and knead the dough on the surface until it gets gassy and elastic for 5-6 minutes. The dough temperature – 70F after kneading.

4. Bulk fermentation:  About 7 hours until the dough rises close to tripled.

* Note: This is not about the time, it is all about how much your dough rise before you preshape the dough.  If your dough is very slow to rise, just wait until it is ready.  Long bulk fermentation makes flavorful bread! 

Folding: Stretch and fold the dough on the surface once after 45 minutes of bulk fermentation.

                      

             After 7 hours: it rose close to tripled.

5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes.  You can upside down the bowl that the dough was fermented to cover the dough for the bench time.

                                       

6. Shaping: 

Stretch the dough into a square gently..

Make a letter fold..

Another letter fold..

And  make a round ball with your both hands..

Place the dough into the banneton and put it in a bigger plastic bag to proof..

7. Final proof  (1):  Ferment the dough at the room temperature for50-60 minutes until the dough started to lose the shape. And Retard the dough for overnight ( keep the dough in the refrigerator).

8. Final proof (2) and  Preheat 465F : Move the dough to the room temperature ( colder place around 67 F) and ferment the dough for 2 hours around. I would bake the dough before the dough gets sticky. It will be difficult to remove the dough from the banneton.

* I use a big stainless steel bowl to make steam.  The stainless steel bowl should be preheated before baking, too.

 The dough doesn’t  rise much but it will be fine.

9. Scoring and bakingBake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F  and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and  bake more 25-30 minutes until golden brown.  *  I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.

Score the dough as you like…

Take  the hot stainless bowl out of the oven at first, and slide the dough into the oven and put the hot stainless steel bowl back into the oven USING YOUR GLOVES THAT DON’T SLIP when you hold it.

About the taste1st day: remaining some sweet,but little sour. The sourness reminds me of Apple cider vinegar.

2nd day: little sour at the end after eating. No more tasting the sweetness that I tasted on the first day.

3rd day: Sourer . I tasted sour while eating, but it is very pleasant as much as my 5 year-old daughter enjoyed it. because it has more complex flavor than the sourness.

Very moist ( Not  wet  dough)and light and soft crumb.  The crust was  harder than the one that I baked without retarding, but the crust on the top was very thin and crispy.

This dough acted like Tartine’s country bread and the taste was like the miche that David posted on TFL, but this crumb was softer.

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The pictures of  the loaves were used instant yeast. I added 0.3% instant yeast as to 100% total flour including preferment flour. I didn’t retard it.

Bulk fermentation : about 2 hours until the dough rise tripled and the final proof : 50 minutes around.

I gave this loaf ↑to my daughter’s school bus driver as a gift. She told me that the bread was the best bread that she ever had. I am so happy that she enjoyed as much as she ate this bread “Breakfast” ” Lunch” and ” Dinner” on the day. That made my day.

We enjoyed the loaf as much as the loaf that was retarded. These loaves were  also very light too.   The crust was very crispy and thin and the crumb was very soft and fluffy, but it had nice volume.  I tasted sour very slightly, which I was looking for this loaf.

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Bagel with raisin yeast water

I have worked on this bagel for a long time until now.  I have a strong thought on Bagel that I really care for.   The crumb should have strong volume not soft one. I used to stomp the dough using my feet to knead the dough because the dough is tough.  But now, I use a food processor to knead the dough, which is easier for me to work with.

Bagel with raisin yeast water

Ingredients:

Levain :

  • 107g  raisin yeast water ( The raisin yeast water should be rested in a refrigerator for a day after making or refreshing)
  • 134g  King Arthur bread flour

* Mix them all and ferment it at the room temperature for overnight. The levain rose tripled in 12 hours.

Final dough:

  • 134g cold water (  Ice cold water in the summer )
  • 400g King Arthur bread flour
  • 16g  honey
  • 6.9g salt  ( I use sea salt )

* Some molasses – For boiling water.

Method

1.  Mix all the ingredients except the salt, and 5-10 minutes later, you can add the salt.

* if you use ” Autolyze” for 30 minutes, the bulk fermentation time would be shorten.

2. Divide the dough in a half to knead  by a food processor. I hit ” Pause” several times to soften the dough for 40 seconds each.  

3.  Let the dough rest on the surface for 5 -10 minutes. The dough should be covered with plastic wrap.

4. Repeat No.2 again to knead the dough by a food processor.

5. Put the dough together in one piece on the surface. 

6. Divide it into 7 pieces. Around 112-113g each.  I  make a round ball kneading the dough. the dough is tough.

7. Bench time: Cover the dough with a saran wrap or damp cloth for 15 minutes.

8. Shape:

Using a rolling pin, make a long oval shape.

          Roll the dough very tightly..

Using both hands, stretch the dough to make a long string..

Close the seam very well and flatten the one side..

Cover the other side with the flatten side..

And pinch very well..

Using both hands, make a good circle for your bagels

9. Proof  :  Cover the bagel dough with plastic wrap and proof at the room temperature for 2-3 hours until you pass the this test:       Put a bagel dough in water, and it floats right away, the dough passes the test. So you can bake the bagels now.

10. Boil the water and dipping the bagel dough:  Pour some water just enough cover the bagel in a pan and pour some molasses and boil the water.   Preheat the oven at 410 F.

 20 seconds for one side, another 20 seconds for other side to cook.

11. Place the bagel dough on the clothes or paper towels to drain the excess water. and sprinkle some topping that you like

12. Bake   16 minutes at 410 F until golden brown.

* For the bagels with toppings: Flip them over so that  the topping side should be on the bottom and bake them at 410F for 3 minutes, then open the oven and flip them over again that the topping side should be on the top now and bake them fro 13 minutes until golden brown. ****This method makes the both side’s crust equal and thin, and the topping will stick on the bagel.

My daughter made a funny bagel that is on the right.

This bagel is sweet and the  taste has more flavor from the levain.

I use some whole wheat flour in the levain to make whole wheat bagels sometimes. But my kids prefer this bagels to the healthier ones.

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 
8 Comments

Posted by on January 4, 2012 in Bagel, My recipes, Raisin yeast water bread

 

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Japanese sandwich loaf ( quick bread)

The best way to eat this sandwich loaf  is toasted. It is very light and slightly sweet.

Japanese sandwich loaf   ( 1 loaf)

Standard sandwich loaf

Mountain sandwich loaf


My  Pullman size:23cmx10.5cmx10cm

Ingredients:                                                                              Bakers %

  • 90 g King Arthur bread flour                                 23.7 %
  • 290 g King Arthur All purpose flour                   76.3 %
  • 4 g instant dry yeast                                                      1 %
  • 19 g sugar                                                                       5 %
  • 19 g shortening                                                             5 %
  • 120 g water                                                                    31.6 %
  • 83 g milk                                                                          21.8 %
  • 1 large egg ( Approximately 50g)                          13.2 %
  • 6 g salt                                                                                1.58%

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Total  681g                                                                                   179.18%

Method:

1. Mix the flour, yeast, sugar, and add the salt at the last, then mix it well.

* If you have a stand mixer to knead the dough, I will recommend this method.

2. Add all the ingredients in the dry ingredients and mix.

64b695d77d17b13bbe28d68ecdaa8f583. Knead until you pass the windowpane test for 20 minutes.
4. Bulk Fermentation: Ferment the dough in the container that is coated with shortening or oil for 1.5-2 hours at the room temperature. The dough will rise 2.5 times in bulk at the end of the fermentation.
5. Preshape and Shape : For a mountain sandwich loaf
  For a standard sandwich loaf:
    Preshape :
  1 ) Make a round ball on the work bench after taking out the dough from the container.
  2) Bench time:   Cover the dough with a damp towel and  rest for 30 minutes.
 3 )Shape:   Very lightly flour ( I use 50% rice flour / 50% King Arthur All purpose flour mix)  the work surface, press and flatten it gently using a rolling-pin to make a rectangle. The width should be less than your loaf pan’s width like the picture below. Otherwise, you can’t  fit the dough in your loaf pan when you mold!                                                                       
4) Roll the dough from your side.    *Not too tight and not too loose when you roll the dough so that there is no excess air in the dough.
5) Pinch the end of the dough. 
                                                                        
     If you pinch all the seam, you will have a loaf like this!
* Point:     Take a look these pictures. I made 2 loaves in the same time, but I shaped it differently.
   The left picture is overstated.
                                                    * The bread on the right has a big hole around the top.
6) Mold the dough in your loaf pan: The seam is on the bottom.
6. Final proof:   Proof  the dough at 82 F for 1.5-2 hours until the dough rises  3/4 inch over the top of the Pullman.
7. Bake :   Preheat 438F .  Reduce the temperature to 400-410 F  and bake  for 30 minutes,  or  use ” Cold oven” method.    Brush some melted butter on the top of the loaf when it is baked.

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