8.5 KiB
8.5 KiB
| title | author | type | date | url | featured_image | categories | |
|---|---|---|---|---|---|---|---|
| Vermont Style Sourdough | Wouter | post | 2012-06-21T18:23:03+00:00 | /vermont-style-sourdough/ | /wp-content/uploads/2012/06/brood1.jpg |
|
Vermont Sourdough
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.
Recipe
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%)
final dough
- 750gr bread flour
- 100gr wholerye flour
- 462gr water
- 19gr salt
- all of the above (preferment)
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)
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman’s book “<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>” 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.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, http://www.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’ve used is called “<em>woudmeel</em>” 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’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 <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="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><img class=" wp-image-100" title="brood1" src="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" alt="" width="819" height="546" srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, http://www.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 “Vermont Sourdough” bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman’s book “<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>” 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.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, http://www.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’ve used is called “<em>woudmeel</em>” 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’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 <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>