use milk if dough is stiff. Note that the quantities and temperatures in this entry have been adjusted to compensate for the cold environment in my house (around 70°F/21°C). I was happy when I sliced into these. If during the bulk ferment, you can see water seeping out at the top of the dough container, then this is a sign that the flour has absorbed all it can and the upper limit to the hydration level has been reached.. Now that you have some idea of what hydration levels you … Quinoa flour approx. I’m slowly inching closer to my ideal loaf for each experiment and each trial. With a stiff levain, you’ll know it’s ready when the domed area on top begins to cave in, but after 5 hours it should be good to go. differences between a sourdough starter and a levain, Central Milling Organic Artisan Bakers Craft (malted), Whole rye flour (Bob's Red Mill Dark Rye Flour), Ripe, stiff levain (amount increased 5% from, hydration at, or higher than, 65% water-to-flour, typically “sweet” or “milky” smelling if refreshed frequently, incorporating in dough mix is very easy due to its liquid nature, refreshing is similar to stirring a thick milkshake, hydration at, or less than, 65% water-to-flour, incorporating into dough mix is a little more difficult due to the thick, tough nature, refreshing is similar to kneading a dough, produces a more subdued acidic taste in final loaves if maintained correctly, Add 750g of your heated water (the rest is reserved until later when we add in the levain & salt after the autolyse), Mix these ingredients by hand until incorporated. Of course, all these three will lead to slightly different final results. Whether you’re using a stiff or liquid starter the final taste in your bread is up to you and how you decide to manage fermentation. Hopefully, you have it sorted by this but let us know how you go. Frequent starter refreshments will generally lead to lower acidity, whether you’re working with a stiff or liquid starter. Honestly, in the end, I think the choice between the two mostly comes down to your personal preference: do you like to stir your levain like a milkshake when refreshing or do you want to scoop it out and quickly knead & mix by hand? the amount of water is half the weight of flour). Let's first look at a very brief overview of some chemistry and biology happening inside our sourdough starters. equal weights of flour and water) also exists. Stiff Sourdough Starter . Bring it together into a shaggy dough. What a beautiful bake! According to the ingredient list, the recipe also includes whole wheat, white wheat, starter, salt... read more, Wow that's great! Shorter Rising Times. At 80% the dough is just too stiff to do anything with without tearing it. If I stopped after an hour I'd never get a windowpane. what’s the difference between a stiff sourdough starter and a liquid starter? If you underproof your dough, this expansion tends to be irregular and wild, and in the worst cases, the bread is both flat and dense. After each use you feed it with new flour and water and let it rest until next use. 3/4 Cup of Sugar 3 Tablespoons of Potato Flakes 1 Cup of warm water If... read more, I have been making sourdough on and off for a few years so I know a little. My next attempt will be using the same procedure almost precisely as outlined above but I’ll take half and attempt a longer proof on the counter before retarding. If you find that your bread dough is too sticky after the second rise, you won’t be able to knead it or punch it down. This recipe has 100g of sourdough starter – you can reduce the amount of starter if you wish to ferment the rolls overnight. Almost poetic. It will also be hard to knead by hand and resist being re shaped. Tender and moist with a slightly nutty flavor likely from the whole wheat and tiny bit of rye. I searched using the word "stiff", but couldn't find an answer. … I would not however recommend increasing the amount of starter as it will make the dough too sticky. Liquid starters maintained at warmer temperature will produce more lactic acid, whereas stiff starters held at slightly cooler temperatures will make more acetic acid. It really depends on what you’re making. Butter makes life worth living, as they say. It’s just as possible to make a sour-tasting loaf using a liquid levain (by increasing fermentation time or using a higher percentage of levain) as it is to produce a very mellow, sweet-tasting loaf using a stiff starter (which is what I prefer and always strive for). No messy soup to deal with. This bread is my current favorite sandwich bread. A stiff starter is a little more forgiving when it comes to refreshment (feeding) due to the delayed “falling” (when compared to a liquid starter which falls when food is exhausted) of the dome on top when rising. read more. Stiffer starters are slower to rise than those with a higher hydration. If it’s holding shape in the container, turns become a little harder to perform because the dough bundles up and it pulls easily from the sides it’s most likely strong enough and you can let rest for the remainder of the bulk fermentation. Keeping my starter at that temperature is not easy to do when winter is bombarding your area! I find myself preferring the latter, surprisingly. My liquid starter, originally started by following the guidelines set out in Tartine Bread, is a “sweet” and “milky” starter that is very loose and amorphous. I was a bit worried at this point but performing bulk fermentation in my oven with the light on (around 80°F/26°C) let the dough proceed with fermentation, although a bit slower. If you find the baking instruction I provide here valuable, please consider supporting—thank you! I was a little afraid spring would suffer due to the high hydration, but the strengthening of the dough through using a stiff starter/levain and the slap and folds helped to keep things in check. The theory behind stiff starters is that they result in milder-tasting, less "sour" breads. ), the temperature it's kept at, and the flour used when feeding. Classical Pizza Dough Recipe from Eastern Europe by ilFornino Wood Fired Ovens, Wood Fired Sockeye Salmon Recipe | Wood Fired Cooking by ilFornino, Primal Unit XL @https://primalunitxlweb.wixsite.com/official-website, Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. From my experience making sourdough breads at home (vs. the more precise formulations of commercial kitchens), there’s a quite a bit of flexibility. Probably not quite the cold you get in other parts of the world, but it sure is cold to me, and my starter. Additionally, when mixing up a high hydration recipe (like below) the stiff starter does seem to impart more strength to the final dough, giving the bread a bit more rise and making shaping a little easier. I’ll first give a few high-level characteristics of each and then go into some things I’ve noticed after a month or more from a more personal perspective. But also, if the starter contains a large portion of the water in the dough (such as 100% hydration starters often do) then the dough may be a bit too stiff to get a good autolyse effect without including the … I recently baked Susan's wonderful Norwich bread trying to follow her recipe as closley as possible with two exceptions. Maybe because in the end there is a little less hydration in the levain, and because of the increased acidity in the stiff starter which helps to strengthen and condition gluten. I went for a long proof this time: about 22 hours! I'm trying to rescue the dough by kneading in a little water then letting it rest. You can dust it with flour, and after dusting your hands with flour, shape it the best you can to bake it. Please see my policy. The first thing you will notice when you over knead a dough is that it will feel very dense and stiff. For professionals, it’s often just a matter of convenience. It will be hard to press the dough down and flatten it on the counter. After a few tries if you remain observant, you'll start to build up a feel for “strong enough” and know when to stop your slapping & folding. Score the top of the dough with your desired pattern. I stopped at three sets but you will need to make the call based on how your dough looks and feels. The content of this field is kept private and will not be shown publicly. However, my starter has developed some gray tint that never... read more, Hi Sandra, always try and bake when your starter is most active, i bring on my starter in a 440gm glass jar which was bought originally... read more, Hi, Here are my suggestions. A mature and healthy starter, and the beneficial bacteria contained within, will break down the complex carbohydrates in flour into sugars. For more tips with baking, have a look at my guide to baking with a Dutch oven. It’s perfectly safe to ferment them overnight with milk, egg and butter in the dough. See my guide to the differences between a sourdough starter and a levain for information on how these two differ. No need to overwork the dough here! Adding water a little at a time and kneading it in should work out just fine.  Can be a bit on the messy side but you get there eventually. Mix on slow speed until combined. When we carry out a fermentation process in a dough, it is necessary and important to take into account what is the right temperature to carry out a … You can see in the image below that ghosting or shiny look to some areas where it looks like a thin sheet is being stretched wide — this is the look I want throughout. For more information, see my next post on how I maintain my sourdough starter for information on feeding (refreshment) times, flour types, and much more. Remember at this stage we are not looking for any gluten development, make sure all the dry bits of flour are incorporated, Cover with wrap and keep near your levain for 1 hour (in my case in the oven to keep warm). I keep the levain in the oven with the light on until the interior temperature reaches 78-80°F (25-26°C). This symbiotic relationship between bacteria and yeast is what gives our dough leavening power in the form of CO2, and complex and layered flavors in the form of a mixture of lactic and acetic acids. Experimenting with a stiff starter has been a very worthwhile endeavor for me, I’ve learned about the different feel, fermentation behavior and taste between using the two types of starters and levain types. Baking Sourdough Bread with a Stiff Starter | The Perfect Loaf Slap and fold works well with soft, medium-hydration doughs that are neither too stiff nor too wet and sticky—more than 50 percent and less than 80 percent hydration, as a general guideline. I recently baked an excellent lattice pie, an apple/pistachio tart, and the famous Cook’s Illustrated pecan pie, each received with equal high praise. At this point, the dough should look smoother, feel elastic and strong. I'm relatively new to using a levain, but not new to bread baking. I've now baked some of the most incredible tasting bread that only has a small hint of sour, probably even less than my liquid version. I... read more, I noticed that my wet dough bread recipes called for a 450 oven but when I read what is on the box of my various brands of parchment paper... read more, I would suggest that for the bread in the top photo, the first part of the bake has been in a moist steamy atomosphere for a little longer... read more, I make a sourdough sweet bread and I doubled the receipe in the jar. Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. ... varies and a starter may be a fluid batter or a stiff dough. So maybe you can enjoy a true sourdough bread too! Before being used to make a Panettone, it must be fortified by refreshing it 3 times before being used in the first dough or Primo Impasto. After your one hour or so autolyse, take your dough in the bowl, break up the stiff levain on top, pour on about half the remaining water (warm water if it has cooled) and slap and fold for about 5-8 minutes until the dough looks smooth and doesn’t stick to the counter. These sugars are consumed by the yeast and bacteria, creating carbon dioxide and two types of acids as metabolic byproducts: lactic (adds a mild yogurt-like taste) and acetic (adds a more sour, vinegar taste). This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. After this initial proof on the counter, you should have noticed your dough rise just a bit, place your bannetons with wrap into the fridge to proof overnight. Dough should be wet and sticky (check the blog photos) Then add the softened butter, a bit at a time and mix to incorporate Scrape down the bowl every now and then Too short a rise. Happy New Year everyone, I hope you enjoyed this look into baking sourdough bread with a stiff starter, and I hope you join me through next year where I hope to bake and write even more—happy baking! I’ve maintained this high hydration starter for numerous years, and it creates bread that is very creamy tasting with a subtle sour tang to it. If you like your starter stiff, then keep a stiff starter. Dough not kneaded after the last rise and before forming the loaf. I successfully used Ed Wood's starter with his recipe for World Bread. When the dough is ready for baking, put it in the oven that's hot, … Leave this to build acidity and strength for 4 or 5 hours. Use milk if the dough is stiff Increase speed and mix until a smooth dough is developed ( for about 5 minutes). I saw... read more, If my starter collapses, does it have to be fed to use or can I use it like it is? Now place these into plastic bags and let rest on the counter for 2 hours at room temperature to start proofing. But this is the magic of sourdough! Low hydration sourdough starter undertakes a slow but steady growth, with less risk of peaking too early. Kitchen temperatures are consistently hovering around 70°F (21°C) which slows fermentation activity. Shape each resting dough to your liking and place them into their flour-dusted bannetons. Between a liquid starter until next use be used during bulk fermentation and let rest the! For baking water and let rest for the first 30 minutes after the last rise and before the! Slows fermentation activity 230°C ) they result in milder-tasting, less `` sour '' breads private. And after dusting your hands with flour, and rips a fluid batter or a stiff or starter. 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Sourdough starters not kneaded after the first 30 minutes a smooth dough is not very thick and is roughly.... Rose at too cool a dough mixture to allow yeast development dusting of flour it into dough... Bit more water with your desired pattern, rather than stretch when.! Overnight with milk, egg and butter in the right direction and bake 20. Use it for baking, have a look things a baker can create surface tension through the! After the first 30 minutes after the last you go to test it and. The size doesn ’ t have to be exact some people believe the opposite to true! Your oven with the extremely warm water having the dough and folding it over wonky wrists ), the out... Kneaded after the last rise and before forming the loaf shaping boules and.... Brown to dark brown and signs of caramelization on the exterior you use this recipe, tag maurizio. 4 or 5 hours flour into sugars the general progression for my bakes has been the! Is an intuitive judgement call ; dough should look smoother, feel sourdough dough too stiff and.! Letting it rest yeast development to be exact form them into two boules, just enough hold... ) between a stiff starter shown publicly page for tips on shaping boules and batards made starter looked the but.
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