This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.<figureid="attachment_100"style="width: 819px"class="wp-caption aligncenter">
This bread requires the usage of 15% preferment, and 15% of the total flour will be wholerye flour. These are the ratios:
**preferment**
* 150gr bread flour
* 188gr water
* 30gr mature sourdough starter (liquid, 125%)
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<strong>final dough</strong>
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<ul>
<li>
750gr bread flour
</li>
<li>
100gr wholerye flour
</li>
<li>
462gr water
</li>
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19gr salt
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<li>
all of the above (preferment)
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</ul>
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This will make 2 large loaves. I’ve let the perferment rest for about 12 hours at room temperature and applied a bulk ferment time of 3 hours with a final proof of 12 hours in the fridge (at +/- 6°C)
The recipe originates from Mr. Hamelman’s book “<ahref="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
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<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
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<h1>
Vermont Sourdough
</h1>
<p>
This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.
<ahref="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><imgclass=" wp-image-100"title="brood1"src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"alt=""width="819"height="546"srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-700x466.jpg 700w"sizes="(max-width: 819px) 100vw, 819px"/></a><figcaptionclass="wp-caption-text">The classic “Vermont Sourdough” bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman’s book “<ahref="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
</p>
<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>