WBD 09 – Vermont Sourdough with Increased Whole Grain

This recipe is from Jeffrey Hamelman’s “Bread”, a sourdough made of flour, salt and water only, without the use of commercial yeast. It’s the kind of pure yet delicious bread that I like the most.

There is another Vermont Sourdough recipe in Hamelman’s book using 10% rye and 15% starter, but this one are 15% and 20%. According to the book, the higher amount of rye provides more fermentable sugar and minerals to the yeasts in the levain. In addition to higher amount of levain, this bread is more acidic than the Vermont Sourdough. Acidity has tightening effect on gluten structure, hence the crumb of this bread is tighter, chewier, and more elastic.

In terms of taste, this version sweeter and slightly more tang to me. Definitely I prefer this one as I always like stronger taste from different grains in a bread.

I’m submitting this beloved bread to World Bread Day 09. Happy Anniversary! : )

Make 1 Loave

Ingredients:

Liquid-Levain Build

Bread flour 91g (I used King Arthur All Purpose)

Water 113g

Mature culture (liquid) 18g

Final Dough

Bread flour 295g

Whole-rye flour 68g (I used Bob’s Red Mill Dark Rye)

Water 181g

Liquid Levain 204g

Salt 8.5g

1. Mix ingredients for liquid levain build. Cover & let stand for 12-16 hours at 70F.

2. When the levain is done, mix all ingredients except the salt of the final dough to medium consistency. Cover and let stand for autolyse for 20-60mins.

3. Sprinkle in salt and mix for another 1 1/2 -2 mins.

4. Bulk fermentation for 2 1/2 hrs. Fold after 1 1/4 hrs.

5. Shape the dough. Final fermentation for 2 to 2 1/2 hrs (or retard for 8 hrs at 50F, or up to 18 hrs at 42F)

6. Bake at 460F for 40-45 mins with normal steam.