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<li><a href="#vermont-sourdough">Vermont Sourdough</a>
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<h1>Vermont Style Sourdough</h1>
<!--:en-->
<h1 id="vermont-sourdough">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.<figure id="attachment_100" style="width: 819px" class="wp-caption aligncenter"></p>
<p><a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><img class=" 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><figcaption class="wp-caption-text">The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</figcaption></figure></p>
<h3 id="recipe">Recipe</h3>
<p>This bread requires the usage of 15% preferment, and 15% of the total flour will be wholerye flour. These are the ratios:</p>
<p><strong>preferment</strong></p>
<ul>
<li>150gr bread flour</li>
<li>188gr water</li>
<li>30gr mature sourdough starter (liquid, 125%)</li>
</ul>
<div>
<strong>final dough</strong>
</div>
<div>
<ul>
<li>
750gr bread flour
</li>
<li>
100gr wholerye flour
</li>
<li>
462gr water
</li>
<li>
19gr salt
</li>
<li>
all of the above (preferment)
</li>
</ul>
<div>
This will make 2 large loaves. I&#8217;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)
</div>
<p><p>
<strong></strong></div></p>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="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>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;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 &#8220;Limburg style Sourdough&#8221;. There&#8217;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&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
<p>
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</p>
<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.
</p><figure id="attachment_100" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><img class=" 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><figcaption class="wp-caption-text">The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="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>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;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 &#8220;Limburg style Sourdough&#8221;. There&#8217;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&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
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