3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

Hey look Mom! No sprouts in this bread…….We had planned on making a Dark Pumpernickel based on the IJTB formula that greedybread made a few weeks ago. But this recipe calls for making a rye starter from scratch that calls for a discard at the end of 48 hours.

Well, you know how much I hat to discard any food, so I took the discard from the 2nd feeding at the 48 hour mark here http://weightloss-slim.fit/node/42120/finally-dark-pumpernickel%3C/a%3E and feed it again to make this basic 1:2:3 sourdough bread. We were out of white bread anyway and this one came out 15% whole rye which is white bread around here.

This starter had risen 50% in the first 24 hours and had doubled after the 2nd feeding at the 48 hour mark. The amazing part was that it doubled 4 times, stirring it down each time after the 3rd feeding and by the end of 72 hours. Wow! That is when we knew it was ready to raise a loaf of white bread if not the heavy pumpernickel it would raise tomorrow

We originally made the dough at what we thought was the standard 71% or this recipe but forgot the levain was not 100% hydration like the recipe calls for but only 73% hydration. So we added enough water to get it up to an overall 71% hydration.

After trying to slap this dough around we knew it was still too dry since the rest of the flour was bread flour from Winco’s bins. We added another 50 g of water to get the dough to where it felt like a 71% hydration dough that you could do 2 slaps to 1 fold with.

After 3 sets of slap and folds on 20 minute intervals and 3 sets of stretch and folds from the compass points on 30 minute intervals we did 90 minutes of bulk ferment on the 88 F counter. Before pre-shaping and after a 10 minute wait for the final shaping, the dough was placed seam side down in a rice floured basket.

It was bagged and left on the counter for a 90 minute shaped proof and then placed in the fridge for 1 hour shaped retard. Once the dough came out of the fridge to warm up we firs up BO Betsy to a 500 F preheat with the combo cooker on the bottom stone

Once BOB said she was ready we un-molded the dough onto parchment on a peel and then slashed it in a triangle and slid it into the combo cooker for 18 minutes of covered steam while turning the oven down to 450 F when the bread went in.

Once the lid came off we turned the oven down to 425 F and continued baking for 5 minutes when we took the bread off the bottom of the combo cooker so it could finish baking on the bottom stone. After 7 more minutes when the bread thumped done on the bottom, we then turned of the oven and left the bread on the stone for 5 more minutes with oven door ajar to really crisp the skin,

The bread sprang bloomed and browed very well for a 3 day old starter. It even got some blisters on the skin too. Can’t wait to cit into it for dinner and see hoe the crumb fared – so far so good. Can’t wait to make the dark pumpernickel tomorrow with this same starter the old school way.

Lucy reminds us to not forget that great salad to go with the Ahi Tuna Tacos

dabrownman's Blog
Log in or register to post comments

Definitely more so than we've seen from you and Lucy in a while. No doubt it will do the trick. Enjoy!

And we'll look forward to learning more about the pumpernickel soon.

Cathy

Mmm, tuna tacos...

just have to knuckle under and do it:-) The Pumpernickel is unlike any we have made in the past and I hope to make some bagel out of this test some day - Pumpernickel bagels are my favorite

Glad you liked the bread and here is a tuna taco pix for you Cathy - happy baking

blisters is on a beautiful loaf of bread! Wow! Can't wait to see the dark bread.

Wendy

have been working on the pumpernickel all morning and so far so good. The recipe called for 2 tsp of yeast in the final dough , but the SD was so vigorous I decided to leave it out to make the bread even more old school. Aldo decided to do Slap and folds like a sourdough =bread since things are going to take much longer now without the instant yeast. Will bake it in a DO too, to keep the steam on it at 345 F for a longer time than the recipe calls for. Even Lucy is getting pretty excited about it. Stay tuned will post it later today.

Glad you liked the bread and Happy baking Wendy

Darth is turning over in his grave somewhere in space! That's a perfect looking "white" bread. Nothing wrong with some light amongst all the darkness once in a blue moon :0

Look forward to seeing Lucy's Pumpernickeldog bread!

I have to work on my posts from this weeks bakes hopefully tomorrow time permitting. It's going to be a nice weekend and I have a lot of yard work to do.

Max and Lexi and the 5 amigos say hello to their west coast sister.

if the Old School Dark Pumpernickel comes though OK.:-) Made half of it plain and the other half Lucy put raisins,, walnuts, pumpkin and caraway seeds in it. You know how she hates to bake the same bread twice - especially 2 in one day - even if it is pumpernickel! This turned out to be a difficult 5 day recipe for sure. Hope it turns out to be worth it.

Lucy says HI to her East Coast Island Friends and i'm glad i don't have any yard work till Monday but it will only be about half hour if i don;t fertilize.the grass.

Glad you liked the white bread and Happy baking Ian

Superb action from your rye starter, DA!

Nice to see you on here posting, and sharing. Lovely. Very nice breads you make, as always.

Oh, the tuna! begging to grace your dinner table I'm sure.

Khalid

active this 3 day old starter was. Fresh rye at 73% hydration fed once ever 24 hours and there you go ready to bake a white bread!. Amazing really..... Glad you liked it and Lucy's other creations as well. Hope the professional baking goes well at the mart for you and that you have become accustomed to your new oven.

Happy baking Khalid.

What a wonderful looking loaf of bread, as always. Can't wait to see the pumpernickel loaf, one of my favorites.

Happy Baking...

and slathered in butter - but what bread doesn't? The pumpernickel is posted but it don't come out like greedybread's did color wise for some reason. Looks fine otherwise. Still waiting for it too cool off.. Glad you like white bread and

Happy baking AB !

dabrownman: I had a really active starter that I tried and it did not work as well as yours. That is some wonderful bread. The shape and crust are perfect. It's fun when something that you make by using some starter rather than discarding it turns out so well. I know that you aren't a fan of the white breads, preferring the whole grains much more. Congrats on making a fantastic white bread. Phyllis

make such a nice bread on day 3 before. You really learn to appreciate white bread if you don't get to eat much of it! This one was tasty. Hate to waste a starter this good especially one that Forkish would call spent fuel:-)

Glad you liked the bread Phyllis. Lucy has been getting lucky with the recipes lately.