See the pretty loaf with the crunchy looking golden crust? It was made without following any specific method. Just went its own way and surprised me.
And now I am going to show you step-by-step what I did and actually give you the recipe and method. So this is going to be a “no recipe” bread for not much longer… guess I will have to call it some other way… uhm… how about “Söder white leaven”? After all, this loaf was born South (Söder). Of Stockholm, Sweden, where I live.
SÖDER WHITE LEAVEN – PANE CASERECCIO A LIEVITAZIONE NATURALE
I recently fell in love with Hamelman’s liquid levain (see Pane Alle Olive), the starting point of this loaf. For some chemical mechanism I haven’t fully understood, if I do the last refreshment of my starter (before using it for the final dough) taking out just a tiny bit of it and 6 times as much water, plus almost 5 times as much flour, the dough will “go” much slower than normal, will rise better, and will not taste as “sour” as usual. Liquid levain worked great with olives’ bread and I wanted to test it also on a simple white loaf (and some mini-rolls made with leftover dough).
If you don’t have some sourdough starter at hand, my post Dirty Laundry and Sourdough Starter can help you to make a super-duper one.
liquid leaven: the night before baking, I took out 34 g (1.2 oz) of 100% hydration active sourdough starter and mixed with 204 g (7.2 oz) water plus 165 g (5.8 oz) of bread flour. This can be used 12 to 16 hours later.
final dough: all the liquid leaven minus 2 table-spoon (369 g – 13 oz), the same amount of water (369 g – 13 oz), double the amount of bread flour (738 g – 26 oz), 3 tea-spoon marine salt.
mixing: I kneaded by machine for 5 minutes at the first speed plus 5 minutes at higher speed. It would have taken 20 minutes by hand.
bulk fermentation: then I let the dough rest covered for 3 hours, folding twice after 60 and 120 minutes.
shaping: after transferring the dough to a surface sprinkled with semolina flour, I used 1 kg of it (I like heavy loaves) to make a round and the rest was used for rolls by simply cutting the dough in smaller pieces. I placed the round seamed-side down in a small basket lined with kitchen towel and sprinkled with semolina flour, and put the rolls directly on a baking dish lined with parchment paper.
proofing: the rolls rested for 2 hours covered by a deep baking sheet (this method works so well!). The round rested for 3 hours (so I had time to bake the rolls while the round was still fermenting).
baking: I baked the rolls at 230 degrees (Celsius, 446 Fahrenheit) for 25 minutes, creating steam with ice-cubes trown in the lower baking dish. To allow the steam to leave, I opened the oven a few times after the first 15 minutes. The round was flipped on a hot baking dish covered with parchment paper and baked for 50 minutes at 230 degrees, lowered from the initial 250 degrees (Celsius, 482 Fahrenheit). In this case I used more ice-cubes and opened the oven every 3-5 minutes starting after the first 35 minutes. I lowered the temperature to 200 degrees (Celsius, 392 Fahrenheit) for the last 10 minutes.
CONSIDERATIONS: During the proofing of the dough, I was so daring to leave the apartment and go shopping with my daughter. So the total rising times of 5 hours for the rolls and 6 hours for the round are totally coincidental. I was almost sure the bread would have been over-proofed and what a disappointment to see that the round actually seemed flattened at the beginning of the baking. But after a while, unexpectedly the loaf started to rise. It looked like someone was pumping air from the inside! I really am like a little child when it comes to bread. Get so frustrated if it doesn’t work and am in total awe when the rising miracle happens. I guess this goes with everything we are really passionate about.
Submitted to YeastSpotting
I should have probably waited longer to cut the loaf but… just couldn’t!
And these are my “no-shape” sourdough rolls
Don’t they look like cute little stones?
The softest, spongiest, stones ever
Latest posts by Barbara Elisi (see all)
- Panis Farreus: 100% Einkorn Ring - January 16, 2016
- PANISSIMO #36 Festive Breads – Pani Natalizi e delle Feste - December 7, 2015
- Inside BREAD Magazine: Meet Jarkko Laine the Micro-Editor (and Try his Finnish Rye Recipe!) - December 3, 2015