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June 01, 2005

Sourdough #11

This time, the starter is a tad looser and bubbles beautifully. I brought the starter to room temperature in a few hours, rather than overnight, and then mixed up the dough: rye four, lots of soaked altus, soaked barley grits (excellent GI rating), cup each of hemp, oat bran, and of flax and rye flakes that I ground myself, caraway, salt, gluten flour, and whole wheat flour. Had I planned further ahead (Tamar, Jacob, Brenda, Walter, and Julie will come for dinner tonight and I wanted to have a new loaf from then even though the old one is still going), I would have sprouted grains. Got a nice springy dough, about 7.5 lbs! Sprinkled sesame seeds on the bottom of my cast iron pot, floured the ball of dough so it would not stick, and placed it in the pot, scored it with a razor, dusted it with flour, then put the cover on the pot and tucked the pot into the insulation box overnight. This morning the dough rose to top of pan and a bit higher. Into a 450F oven, spritzed a few times with water for steam. Some over spring, but nothing like the volcanic eruptions I get when I tip the dough into a hot cast iron pan and bake with lid in a very hot oven on for first 20 minutes. Rye produced a nice crust in any case, so we'll see how this does. Last loaf was excellent--very dense, even crumb, moist.

Posted by BKG at June 1, 2005 07:34 AM

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