This recipe is from Jeffrey Hamelman’s “Bread”, a sourdough made of flour, salt and water only, and no commercial yeast. A “pure” bread that I like the most.
There is another Vermont Sourdough recipe in Hamelman’s book using 10% rye and 15% starter, and this one is increased to 15% and 20%. According to the book, the increased rye provides more fermentable sugar and minerals to the yeasts in the levain. In addition to the increased levain, this bread is more acidic than the Vermont Sourdough. Since acidity has tightening effect on gluten structure, the crumb of this bread is tighter, chewier, and more elastic.
In terms of taste, this version is sweeter and more tang to me. Definitely I prefer this one more.
I’m submitting this beloved bread to World Bread Day 09. Happy Anniversary! : )
Make 1 Loave
Bread flour 91g (I used King Arthur All Purpose)
Mature culture (liquid) 18g
Bread flour 295g
Whole-rye flour 68g (I used Bob’s Red Mill Dark Rye)
Liquid Levain 204g
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.