SlavaOn
Jedi Master
Hello.
I have had my first hands-on experience with making a kind of sourdough bread called "Do nothing bread". It was based on instructions that I found here https://www.youtube.com/watch?v=Wwu3KgbhTsU My goal was to make the bread that is more nutritious, agreeable to my taste (I love the sourness of sourdough bread and crunchiness of the crust) and easier to digest. I read that the fermenting naturally destroys phytic acid present in the grains... The benefits of "do nothing" sourdough vs the recipe where the dough is folded numerous times to create a better shaped loaves was also explained here: https://www.youtube.com/watch?v=r0gOHPsAqFw Apparently, the folding breaks up the proteins and in the process the elements are recombining into structures that are harder to digest, thus providing less nutrition... The wild yeasts give the sour taste when the baker's or beer type yeasts would rise the dough quicker giving the bread a bland taste...
I am looking for an advice from someone with bread making experience and will share the mistakes that I have made. I am posting the bread recipe and the surrounding details below. I will address every aspect separately, since the failures were met at many steps of that process. Some of them I identified, but not all...
The recipe:
10 gr of starter
900 gr of water
600 gr of whole wheat flour
400 gr of bread flour
20 gr of salt
Mixed ingredients should sit for 24 hours before baking.
- I made the leaven for over 3 days from the wild yeasts that are in the air inside the house. It seemed to work.
- The dough after 24 hours of sitting had a lot of bubbles inside, but it was very liquidy and sticky. I was not able to form it into any shape. To prevent the dough from sticking to the oven's floor, I put it on a wax paper. The paper was properly incorporated into the loaf during the baking process. There was no way to peel it or otherwise get rid of it. Luckily I was able to eat the baked bread and didn't taste the paper in it.
- This was the 1st time that I used the outdoor oven to bake breads. I watched several videos on youTube, but still screwed up. I left the unburned logs and coals in it while the bread was baking. The temperature was too high and after 25 minutes one bread was burnt to a crisp.
- I put two loaves in two cast iron Dutch ovens. The one placed close to the entrance was not as hot and I salvaged that loaf. Although, it did not rise properly and the inside was not properly baked.
I am doing a 2nd batch now give it 48 hours to ferment. Will bake it on Sunday and update on the results...
SlavaOn
I have had my first hands-on experience with making a kind of sourdough bread called "Do nothing bread". It was based on instructions that I found here https://www.youtube.com/watch?v=Wwu3KgbhTsU My goal was to make the bread that is more nutritious, agreeable to my taste (I love the sourness of sourdough bread and crunchiness of the crust) and easier to digest. I read that the fermenting naturally destroys phytic acid present in the grains... The benefits of "do nothing" sourdough vs the recipe where the dough is folded numerous times to create a better shaped loaves was also explained here: https://www.youtube.com/watch?v=r0gOHPsAqFw Apparently, the folding breaks up the proteins and in the process the elements are recombining into structures that are harder to digest, thus providing less nutrition... The wild yeasts give the sour taste when the baker's or beer type yeasts would rise the dough quicker giving the bread a bland taste...
I am looking for an advice from someone with bread making experience and will share the mistakes that I have made. I am posting the bread recipe and the surrounding details below. I will address every aspect separately, since the failures were met at many steps of that process. Some of them I identified, but not all...
The recipe:
10 gr of starter
900 gr of water
600 gr of whole wheat flour
400 gr of bread flour
20 gr of salt
Mixed ingredients should sit for 24 hours before baking.
- I made the leaven for over 3 days from the wild yeasts that are in the air inside the house. It seemed to work.
- The dough after 24 hours of sitting had a lot of bubbles inside, but it was very liquidy and sticky. I was not able to form it into any shape. To prevent the dough from sticking to the oven's floor, I put it on a wax paper. The paper was properly incorporated into the loaf during the baking process. There was no way to peel it or otherwise get rid of it. Luckily I was able to eat the baked bread and didn't taste the paper in it.
- This was the 1st time that I used the outdoor oven to bake breads. I watched several videos on youTube, but still screwed up. I left the unburned logs and coals in it while the bread was baking. The temperature was too high and after 25 minutes one bread was burnt to a crisp.
- I put two loaves in two cast iron Dutch ovens. The one placed close to the entrance was not as hot and I salvaged that loaf. Although, it did not rise properly and the inside was not properly baked.
I am doing a 2nd batch now give it 48 hours to ferment. Will bake it on Sunday and update on the results...
SlavaOn